Creamy Baked Gnocchi with Spinach
Okay, so picture this: it’s a crisp autumn afternoon, leaves are starting to turn, and there’s that familiar craving for something warm, comforting, and just a *little* bit sweet. For me, that craving almost always leads me straight to my kitchen, to pull out the ingredients for my absolute favorite zucchini bread. Now, I know what you might be thinking – “Zucchini bread? In the fall?” But honestly, this isn’t just some summer-produce-stuffer; it’s a year-round champion in my house. It’s the kind of bread that smells incredible while it’s baking, filling every nook and cranny with that sweet, spiced aroma that just screams “cozy.” And the best part? It uses up all those zucchinis you might have hanging around, making it a super practical win too! This recipe is the one my family requests most, and it’s honestly so forgiving, even if you’re just starting out in the kitchen. It’s a little bit like a spiced cake, but way easier, and it truly is my secret weapon when I need a delicious treat without a whole lot of fuss. Forget those dense, heavy loaves; this one is wonderfully moist and tender, and I can’t wait to share it with you!
What is Zucchini bread?
At its heart, zucchini bread is a quick bread, meaning it relies on leavening agents like baking soda or baking powder, not yeast, to rise. This makes it super fast to whip up – no waiting around for dough to proof! The star ingredient, of course, is zucchini, which is grated and mixed into the batter. Don’t worry, you won’t taste the zucchini directly; it’s there to do all the heavy lifting of making the bread incredibly moist and tender. Think of it as a delicious disguise! The name itself is pretty straightforward, but what makes *my* zucchini bread special is the balance of spices – just enough cinnamon and nutmeg to give it that comforting warmth, without being overpowering. It’s essentially a wonderfully spiced cake masquerading as bread, perfect for breakfast, a snack, or even a light dessert. It’s the kind of treat that feels homemade and special, even though it comes together in a flash.
Why you’ll love this recipe?
There are so many reasons why this zucchini bread has earned a permanent spot in my recipe rotation, and I’m betting you’ll fall in love with it too. First off, the flavor is just divine. It’s perfectly sweet, with those warm notes of cinnamon and a hint of nutmeg that just sing together. It’s not overly sweet, which I really appreciate, so it feels balanced and sophisticated. Then there’s the texture – oh, the texture! It’s incredibly moist and tender, with a beautiful crumb that just melts in your mouth. This is all thanks to the humble zucchini, which does wonders for moisture without adding any distinct vegetable flavor. Seriously, my kids gobble this up and have no idea there’s zucchini in it! The simplicity is another huge win. You can have this mixed and in the oven in about 15 minutes, making it a lifesaver on busy weeknights or rushed mornings. And let’s talk about cost-efficiency! It uses pantry staples that most of us already have on hand, making it a budget-friendly way to bake something delicious. Plus, it’s ridiculously versatile. Have a craving for something sweet at 10 PM but don’t want to bake a whole cake? This is your answer. It’s also fantastic for using up those extra zucchinis from the garden or a great sale at the market. What I love most about this recipe is that it’s incredibly forgiving. I’ve tested this with almond milk and it actually made it even creamier, and even if you accidentally overmix a tiny bit, it still turns out wonderfully. It’s a recipe that builds confidence in the kitchen!
How do you make Zucchini bread?
Quick Overview
This recipe is all about ease and deliciousness. We’ll whisk together our dry ingredients, then our wet ingredients, combine them gently, fold in the grated zucchini, and bake it until golden and fragrant. The whole process, from gathering ingredients to popping it in the oven, takes about 15 minutes. The key is not to overmix once you combine the wet and dry, and to make sure your zucchini is well-drained. The result? A perfectly moist, flavorful loaf that’s ready to be enjoyed in under an hour!
Ingredients
For the Main Batter:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups granulated sugar (you can reduce this slightly to 1 ¼ cups if you prefer it less sweet)
½ cup vegetable oil (or a neutral-flavored oil like canola)
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 ½ cups grated zucchini (about 1 medium to large zucchini), finely grated and well-drained
For the Filling (Optional, but highly recommended!):
½ cup chopped walnuts or pecans (optional)
¼ cup packed light brown sugar
1 teaspoon ground cinnamon
For the Glaze:
1 cup powdered sugar, sifted
2-3 tablespoons milk (or almond milk for extra creaminess)
½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Now, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then dust it with a little flour. This makes sure our beautiful loaf doesn’t stick! You can also line it with parchment paper, leaving a little overhang on the sides – that makes lifting it out a breeze. Trust me, no one wants a stuck loaf!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Give it a really good whisk to make sure everything is evenly distributed. This step is crucial for even leavening and flavor distribution. You want to avoid those pockets of cinnamon or clumps of baking soda!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar and vegetable oil until well combined. Then, add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should look smooth and emulsified. Having your eggs at room temperature helps them incorporate more smoothly, leading to a better texture.
Step 4: Combine
Now, we’re going to combine the wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix just until *barely* combined. It’s okay if there are a few streaks of flour still visible. Seriously, do NOT overmix! Overmixing develops the gluten in the flour, which can make your bread tough and dense. We want tender, fluffy bread, remember?
Step 5: Prepare Filling
If you’re using the optional filling, this is where we prepare it. In a small bowl, combine the chopped nuts (if using), brown sugar, and cinnamon. Give it a quick stir to combine. This little layer of spiced sugar and nuts adds such a lovely texture and flavor contrast to the bread. I sometimes skip the nuts if I’m in a hurry, but it’s such a nice touch!
Step 6: Layer & Swirl
Now for the star: the zucchini! Gently fold the well-drained grated zucchini into the batter. Be careful not to overmix here either. Spoon about half of the batter into your prepared loaf pan. If you’re using the filling, sprinkle half of the brown sugar mixture evenly over the batter. Then, spoon the remaining batter over the filling, and sprinkle the rest of the filling mixture on top. If you’re not using the filling, just spread the batter evenly in the pan. For a pretty swirl, you can gently drag a knife or skewer through the batter a couple of times, but don’t go crazy – we want distinct layers of flavor and texture!
Step 7: Bake
Place the loaf pan in the preheated oven. Bake for 50-60 minutes. The exact time can vary depending on your oven, so start checking around the 50-minute mark. Your zucchini bread is ready when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). The top should be golden brown and it should smell absolutely heavenly. If the top is browning too quickly before the inside is cooked, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, let the zucchini bread cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert it onto a wire rack to cool completely. Trying to glaze a warm loaf is a recipe for a melty mess! While the bread cools, whisk together the sifted powdered sugar, milk, and vanilla extract for the glaze. Start with 2 tablespoons of milk and add more, a teaspoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat the bread but still pourable. Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, it’s time for the best part! Use a sharp serrated knife to slice the bread. This will give you the cleanest cuts. Serve at room temperature. It’s perfect on its own, or with a nice cup of coffee or tea. The moist crumb and sweet glaze make this an absolute treat!
What to Serve It With
Honestly, my zucchini bread is so good on its own, it doesn’t *need* much else. But if you want to elevate it a bit or pair it with something, I’ve got you covered! For a simple
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. Let’s dive into some of my top tips:
Zucchini Prep: This is probably the most important step! Grate your zucchini finely, and then squeeze out as much moisture as you possibly can. You can do this by hand, or if you have a clean kitchen towel or cheesecloth, wrap the grated zucchini in it and wring it out thoroughly. Excess moisture will make your bread soggy and dense. Don’t skip this!
Mixing Advice: I can’t stress this enough: do NOT overmix the batter once you combine the wet and dry ingredients. Mix just until you no longer see streaks of dry flour. A few lumps are perfectly fine! Overmixing develops the gluten, resulting in a tough, rubbery loaf. We’re going for tender and delicate here.
Swirl Customization: If you’re adding the brown sugar and cinnamon filling, a gentle swirl is all you need. A few drags of a knife through the batter will create a lovely marbled effect. Don’t over-swirl, or the filling will just disappear into the batter, and you won’t get those delightful pockets of spiced sweetness.
Ingredient Swaps: While this recipe is fantastic as is, feel free to experiment! For a dairy-free version, use a good quality unsweetened almond milk or oat milk for the glaze. I’ve found that using a mix of all-purpose flour and whole wheat flour (about half and half) works really well too, giving it a slightly heartier texture. You can also swap out the nuts for chocolate chips – a classic pairing!
Baking Tips: Always preheat your oven fully before baking. If you notice the top of your loaf browning too quickly before the inside is cooked through, loosely tent the pan with aluminum foil. This reflects the heat and prevents the crust from getting too dark while the interior finishes baking. I usually bake mine on the middle rack of my oven.
Glaze Variations: The glaze is optional, but it really adds that extra touch of deliciousness! If you prefer a less sweet topping, you can dust the cooled loaf with a little powdered sugar using a fine-mesh sieve. For a creamier glaze, add a tiny bit more milk, a teaspoon at a time, until it’s the consistency you like. You can also add a pinch of citrus zest (like lemon or orange) to the glaze for a bright twist!
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it keeps! It stays wonderfully moist for days, which makes it perfect for making ahead.
Room Temperature: Once completely cooled, you can store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature. It should stay fresh and delicious for about 3-4 days. Make sure it’s fully cooled before wrapping, otherwise, you’ll trap moisture and it can get soggy.
Refrigerator Storage: If you live in a particularly warm climate or want it to last a bit longer, you can store it in the refrigerator. Again, make sure it’s completely cool and in an airtight container. It will last for about a week this way. The texture might become a little firmer in the fridge, but it will soften up again at room temperature.
Freezer Instructions: This zucchini bread freezes beautifully, which is a lifesaver if you want to bake a double batch or have some on hand for later. Once completely cooled, wrap the loaf tightly in a layer of plastic wrap, then a layer of aluminum foil. You can also slice it first and wrap individual slices. It will keep well in the freezer for up to 3 months. To thaw, unwrap it and let it sit at room temperature for a few hours, or gently reheat it.
Glaze Timing Advice: If you plan to store your loaf for more than a day or two, I highly recommend glazing it *after* it has cooled and just before you plan to serve it, or right before you refrigerate/freeze it. If you freeze it with the glaze on, the glaze can sometimes become a little sticky or less smooth upon thawing. For freezing, it’s often best to freeze it plain and add the glaze once it’s thawed and at room temperature.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite zucchini bread recipe! It’s more than just a way to use up extra zucchini; it’s a warm hug in bread form. The perfect balance of spice, sweetness, and incredible moistness makes it a winner every single time. It’s the kind of recipe that brings smiles to faces and makes the whole house smell amazing. Whether you’re an experienced baker or just starting out, I promise you this recipe is forgiving and incredibly rewarding. It’s become a staple in my home, and I truly hope it becomes one in yours too. If you give this recipe a try, please let me know how it turns out in the comments below! I’d love to hear your family’s reactions and any fun twists you might add. Happy baking!
Three Cheese Baked Gnocchi with Spinach
Ingredients
Method
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). In a large oven-safe skillet or pot, heat the olive oil over medium-low heat. Add the minced onion and garlic, then sauté them until they are translucent and fragrant, which usually takes about 3-5 minutes.
- Pour in the DeLallo Passata Tomato Purée along with the broth or water. Bring this mixture to a gentle simmer. Stir in the torn fresh basil, mascarpone cheese, and salt until everything is well combined and the sauce is creamy.
- Add the gnocchi and baby spinach to the skillet with the sauce. Gently stir to ensure all the gnocchi and spinach are thoroughly coated in the delicious sauce.
- Carefully arrange the slices of fresh mozzarella cheese over the gnocchi mixture. Finish with a generous sprinkle of grated Parmesan cheese.
- Bake the skillet in the preheated oven for 15-20 minutes, or until the cheese is beautifully gooey, bubbly, and has achieved a light golden-brown color on top. Serve immediately, perhaps with a little extra fresh basil if you like.
