Delicious Num Num Cookies Recipe
You know those recipes that just feel like coming home? The ones that fill your kitchen with the most comforting aroma and instantly make everyone in the house stop what they’re doing and drift towards the source? This zucchini bread is *that* recipe for me. It’s more than just a baked good; it’s a memory-maker. I can still remember my grandma making this when I was a kid, the steam rising from the cooling rack, her flour-dusted hands slicing off the first warm piece for me. It’s the kind of treat that’s perfect for a lazy Sunday morning with a cup of coffee, a mid-afternoon pick-me-up when you’re facing a mountain of laundry, or even a surprise dessert for last-minute guests. Honestly, if you’re looking for a truly outstanding zucchini bread, one that’s moist, flavorful, and surprisingly easy, you’ve found it. It’s my go-to, the one I whip up when I have a few extra zucchini from the garden and need to use them up before they go bad, and it always, always gets rave reviews. It’s like a chocolate chip cookie met a perfectly moist cake and decided to have a delicious baby. Seriously, it’s that good!
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t rely on yeast for leavening. Instead, it uses baking soda and baking powder to get that lovely lift. The star ingredient, of course, is zucchini. Now, don’t let that healthy vegetable fool you – it’s not like you’re going to taste it! What the zucchini does is magic. It adds an incredible amount of moisture, keeping the bread tender and incredibly soft for days. Think of it as a super-power ingredient for baking. It’s essentially a delicious, cake-like bread that’s loaded with comforting spices and often studded with chocolate chips or nuts. The name itself is pretty straightforward: it’s bread that features zucchini. But the *experience* of eating it is anything but ordinary. It’s the kind of thing that makes people say, “Wait, there’s zucchini in this?” after they’ve devoured their first slice.
Why you’ll love this recipe?
There are so many reasons why this particular zucchini bread recipe has earned a permanent spot in my baking repertoire, and I’m betting it will for you too. First and foremost, the FLAVOR. Oh my goodness, the flavor. It’s perfectly spiced with cinnamon, a hint of nutmeg, and a touch of vanilla that just sings. If you add chocolate chips (and I highly recommend you do!), they melt into luscious pockets of gooey goodness. The texture is absolutely spot-on – incredibly moist and tender, thanks to that secret weapon, the zucchini. It’s not dense or dry like some quick breads can be. And the SIMPLICITY! This is not some complicated, multi-step bake. It’s a one-bowl wonder, for the most part. I can have the batter mixed up in about 10-15 minutes flat, which is a lifesaver on busy weeknights or when unexpected guests pop over. Plus, it’s surprisingly COST-EFFECTIVE. Zucchini is often super affordable, especially when it’s in season, and the other ingredients are pantry staples. You probably already have most of them on hand! And let’s talk VERSATILITY. While I adore it plain with chocolate chips, I’ve played around with adding walnuts or pecans, and it’s equally divine. You can even make it into muffins, which are perfect for grab-and-go breakfasts. What I love most about *this* recipe is that it strikes that perfect balance. It’s comforting and familiar, like my grandma’s baking, but it has this foolproof moistness that I’ve sometimes struggled to achieve with other recipes. It’s a recipe that truly delivers every single time, and that’s gold in my kitchen.
How do you make Zucchini bread?
Quick Overview
This recipe is all about ease and deliciousness. You’ll start by prepping your zucchini, then simply mix your wet and dry ingredients in separate bowls before combining them. The magic happens when you gently fold in the zucchini and any add-ins like chocolate chips. Pour it into a prepared loaf pan, bake until golden and fragrant, and then let it cool before glazing. It’s a straightforward process that guarantees a moist, flavorful loaf every time, even if you’re new to baking quick breads.
Ingredients
For the Main Batter:
2 cups all-purpose flour: I always opt for unbleached all-purpose flour if I can find it; it just seems to give baked goods a slightly better texture. Make sure you measure it correctly by spooning it into your measuring cup and leveling it off with a straight edge. Don’t scoop directly from the bag, or you’ll end up with too much flour and a dry loaf!
1 teaspoon baking soda: This is crucial for lift, especially with the moisture from the zucchini.
1/2 teaspoon baking powder: A little extra insurance for a nice, fluffy crumb.
1/2 teaspoon salt: Balances the sweetness and brings out all the other flavors.
1 teaspoon ground cinnamon: The quintessential spice for cozy baking. Don’t skimp!
1/4 teaspoon ground nutmeg: Just a pinch adds a warmth that complements the cinnamon beautifully. Use fresh if you have it – it’s a game-changer!
3/4 cup granulated sugar: This gives it that classic sweetness. You can reduce it slightly if you prefer a less sweet bread, but I find this amount perfect.
1/2 cup brown sugar, packed: The brown sugar adds moisture and a lovely caramel note that really elevates the flavor profile.
2 large eggs: Room temperature eggs incorporate much better into the batter. Just pop them in a bowl of warm water for 10 minutes if you forget to take them out ahead of time.
1/2 cup vegetable oil or melted unsalted butter: I’ve used both, and honestly, oil makes it incredibly moist and tender. Melted butter adds a bit more richness. Your choice!
1 teaspoon vanilla extract: Pure vanilla extract, please! It makes such a difference compared to imitation.
1 cup grated zucchini, packed (about 1 medium-large zucchini): This is the star! Make sure to squeeze out as much excess moisture as you can. More on that in the tips section. Grating it on the larger holes of a box grater is usually best.
For the Filling (Optional, but HIGHLY recommended!):
1 cup semi-sweet chocolate chips: Mini chocolate chips are great too, and they distribute more evenly. I’ve also used dark chocolate chips and they’re amazing!
For the Glaze:
1 cup powdered sugar: Sifted for the smoothest glaze possible.
2-3 tablespoons milk (or non-dairy alternative like almond milk): Start with 2 tablespoons and add more until you reach your desired drizzling consistency.
1/2 teaspoon vanilla extract: For a touch of extra flavor in the glaze.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). This ensures your oven is nice and hot when the batter is ready. Next, prepare your loaf pan. I like to grease it thoroughly with butter or cooking spray, then dust it with a little flour, tapping out any excess. This is my tried-and-true method for preventing any sticking, and it works like a charm. You can also line it with parchment paper, leaving an overhang on the sides so you can easily lift the bread out later. That’s a great tip if you’re nervous about it sticking!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk until everything is well combined. This ensures your leavening agents and spices are evenly distributed throughout the batter, so you don’t end up with any pockets of salt or baking soda. It really does make a difference in the final texture and flavor.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar and packed brown sugar. Then, beat in the eggs, one at a time, until well combined. Stir in the vegetable oil (or melted butter) and vanilla extract. Whisk until everything is smooth and emulsified. You should have a nice, glossy mixture.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently mix until *just* combined. It’s really important not to overmix here! A few streaks of flour are okay; they’ll disappear when you add the zucchini. Overmixing develops the gluten in the flour, which can lead to a tough, dense bread. We want tender, we want moist, so mix gently!
Step 5: Prepare Filling
If you’re using chocolate chips, give them a little toss with a tablespoon of your all-purpose flour. This helps prevent them from sinking to the bottom of the loaf during baking. I learned this trick years ago and it’s been a game-changer for chocolate chip baked goods!
Step 6: Layer & Swirl
Add the grated zucchini to the batter and fold it in gently with your spatula until it’s evenly distributed. Then, gently fold in the floured chocolate chips. Be careful not to overmix at this stage either. The batter will be thick and loaded with delicious bits of zucchini and chocolate.
Step 7: Bake
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil. Ovens can vary, so start checking around the 50-minute mark.
Step 8: Cool & Glaze
Once baked, let the 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. If you used parchment paper, this step is super easy! Let it cool completely before glazing. For the glaze, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If it’s too thick, add a little more milk, a teaspoon at a time, until it reaches a drizzling consistency. Drizzle generously over the cooled loaf.
Step 9: Slice & Serve
Once the glaze has set slightly, slice the bread with a sharp serrated knife. The aroma alone is incredible! Serve warm or at room temperature. This bread is honestly fantastic on its own, but it’s also lovely with a smear of butter.
What to Serve It With
This zucchini bread is truly a chameleon in the kitchen, fitting in perfectly for any occasion. For a cozy BREAKFAST, I love it warm with a generous slather of butter. It’s also fantastic alongside a bowl of fresh fruit or a dollop of Greek yogurt. When we’re doing BRUNCH, I like to make it a bit more elegant. I’ll serve it on a nice platter, perhaps with a side of bacon or a fresh green salad, and a pitcher of freshly squeezed orange juice or even a mimosa. As a DESSERT, it’s a delightful end to a meal, especially when served slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. It’s that perfect “sweet but not overly decadent” kind of dessert. And for those moments when you just need a COZY SNACK, it’s the ultimate comfort food. Pair it with a warm mug of tea or a hot chocolate, and you’ve got yourself a little slice of heaven. My family’s favorite tradition is to have a slice with a glass of cold milk after school. It’s simple, comforting, and always a hit!
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread more times than I can count, and along the way, I’ve picked up a few little tricks that really make a difference. So, let’s dive into some of my best advice to ensure your loaf is absolutely perfect!
Zucchini Prep: This is arguably the most important step. You need to squeeze out as much excess moisture from the grated zucchini as possible. I usually put the grated zucchini in a clean kitchen towel or cheesecloth and twist it tightly over the sink until no more liquid comes out. This prevents your bread from becoming gummy or soggy. Don’t skip this! Also, make sure you’re grating it on the larger holes of your grater; the finer bits can sometimes turn mushy.
Mixing Advice: I can’t stress this enough – do NOT overmix the batter! Once the wet and dry ingredients are combined, mix just until you don’t see any dry flour streaks. A few lumps are perfectly fine. Overmixing develops the gluten, which will result in a tough, rubbery bread instead of the tender, cake-like texture we’re aiming for. It’s better to slightly under-mix than over-mix.
Swirl Customization: While my recipe uses chocolate chips, you can totally customize this. If you like nuts, add about 1/2 cup of chopped walnuts or pecans along with the chocolate chips. For a different flavor profile, you could even add a tablespoon or two of unsweetened cocoa powder to the dry ingredients and reduce the flour by the same amount, then swirl in some extra chocolate chips for a double chocolate zucchini bread. That’s a decadent treat!
Ingredient Swaps: I’ve tested this with almond milk for the glaze, and it was still delicious and creamy! If you’re out of eggs, a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) can work in a pinch, though the texture might be slightly denser. For a richer batter, you can swap half the vegetable oil for melted unsalted butter.
Baking Tips: Always use the middle rack of your oven for even heat distribution. If your oven tends to run hot, consider reducing the temperature by about 25 degrees and baking a little longer. To check for doneness, a wooden skewer or toothpick inserted into the thickest part of the loaf should come out clean. If it comes out with wet batter, it needs more time. If it has just a few moist crumbs, it’s usually done!
Glaze Variations: Don’t love a super sweet glaze? You can make a simpler glaze with just powdered sugar and a squeeze of lemon juice for a bit of tang. Or, skip the glaze altogether and just dust the cooled loaf with a little powdered sugar or cinnamon sugar. It’s delicious no matter what!
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 is thanks to the zucchini and the oil/butter. For storing at ROOM TEMPERATURE, once the bread has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. It should stay fresh and delicious for up to 3 days. I often find it’s even better on day two! If you live in a very warm or humid climate, or if you just want to extend its life a bit longer, REFRIGERATOR STORAGE is your friend. Again, wrap it tightly or use an airtight container. It will keep well in the fridge for up to a week, though the texture is best within the first 5 days. When you’re ready to eat it from the fridge, I like to let it sit at room temperature for about 30 minutes to take the chill off, or you can give it a quick zap in the microwave for 10-15 seconds.
FREEZER INSTRUCTIONS are also a lifesaver! If you know you won’t get through the whole loaf right away, or if you’ve baked two for a special occasion, this freezes beautifully. Wrap the cooled loaf very, very well in plastic wrap, then again in aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature on the counter for several hours. For a warm treat, you can gently reheat slices in a 300°F (150°C) oven for about 10-15 minutes. GLOWING UP the glaze is best done *after* the bread has thawed and is at room temperature, or on a freshly baked and cooled loaf. If you freeze a glazed loaf, the glaze might become a little sticky or melty when thawed, but it will still taste great!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini bread recipe! It’s a recipe that’s stood the test of time in my kitchen, loved by everyone from my kids to my picky father-in-law. It’s proof that baking with vegetables can be incredibly delicious and comforting. It’s the perfect blend of wholesome goodness and sweet indulgence, and that effortless moistness makes it a winner every single time. If you’re looking for a new go-to quick bread recipe, or if you’re simply staring at a pile of zucchini from your garden and wondering what to do with them, I really hope you’ll give this one a try. I promise, your kitchen will smell amazing, and the taste will be pure joy.
For those of you who also love a good quick bread, you might enjoy my favorite banana bread recipe or my easy blueberry muffin recipe. They’re in a similar vein of comfort and ease!
I’d absolutely love to hear how your zucchini bread turns out! Let me know in the comments below if you tried it, what add-ins you used, or any little tweaks you made. Don’t forget to rate the recipe if you loved it! Happy baking!
Num Num Cookies
Ingredients
Method
- Preheat the oven to 350 degrees. Prepare the baking sheet by placing nine 4 inch shallow paper baking cups onto the baking sheet. Spray each baking cup with non-stick baking spray.
- In a the bowl of a stand mixer, add the butter, sugar, and brown sugar and mix on medium speed for about 3 minutes until the butter and sugars are creamed together. The mixture should be light and fluffy.
- Add the eggs and vanilla to the butter mixture and mix again.
- In a separate medium bowl, slowly whisk together the flour, cornstarch, baking powder, and salt.
- WIth the mixer on low, slowly add the flour mixture to the butter mixture.
- Stir in the mini chocolate chips and the chocolate chunks with a wooden spoon until they are evenly distributed throughout the dough.
- Add 0.5 cup of dough into each baking cup. With a spoon , gently press down on each cup of dough to spread it out to fill the cup.
- Divide the chocolate chunks evenly between the nine baking cups. Then press the chocolate chunks into the dough gently.
- Place the baking cups into the oven and bake for 20 to 25 minutes. Let the cookies cool for five minutes on the baking sheet before transferring them onto a cooling rack.
- Serve warm.
