Easy Baked Mozzarella Sticks Recipe
You know, I was just thinking the other day about how some recipes feel like old friends, don’t they? They’re reliable, comforting, and just always hit the spot. For me, that recipe, hands down, is this zucchini bread. It’s not just *any* zucchini bread, though. This is the one I whip up when I need a quick dessert, a welcome addition to a potluck, or even just a sweet little something to have with my morning coffee. It’s got that perfect balance of moist, tender crumb and a hint of sweetness that just makes you smile. Seriously, if you’ve ever been intimidated by baking with zucchini, let me tell you, this is the recipe that will change your mind. It’s so straightforward, and the result is pure magic. It reminds me a bit of a super moist, slightly spiced cake, but without all the fuss. This is my absolute favorite way to use up those garden zucchini, and trust me, the smell that fills the kitchen when this bakes is pure bliss.
What is Zucchini bread?
Okay, so “zucchini bread” might sound a little… healthy, right? But don’t let the name fool you! At its heart, this is a delicious, incredibly moist quick bread that just happens to have shredded zucchini as one of its stars. Think of it as a more tender, forgiving cousin to a banana bread or a spice cake. The zucchini is totally unassuming once it’s baked – you won’t even know it’s there in terms of flavor, but it works wonders for moisture and texture. It’s essentially a batter that’s enriched with oil or butter, sugar, eggs, flour, and leavening, with the added benefit of that wonderfully hydrating zucchini. It’s the kind of treat that feels wholesome enough for a snack but decadent enough for dessert. I always say it’s proof that sometimes the best ingredients are the ones you least expect!
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll fall head over heels for this zucchini bread? First off, let’s talk flavor. It’s subtly sweet, with just the right amount of spice – a whisper of cinnamon and nutmeg that makes it feel cozy and inviting. The texture is absolutely divine: unbelievably moist and tender, thanks to that magical zucchini doing its thing. It’s the kind of bread that melts in your mouth. Then there’s the simplicity. Honestly, this recipe is a lifesaver on busy weeknights. You don’t need any fancy equipment, and the whole process from start to finish is pretty quick. I’ve even gotten my kids involved in stirring, and they love it! And talk about budget-friendly! Zucchini is usually pretty affordable, and the rest are pantry staples. What I really, truly love most about this recipe, though, is its sheer versatility. It’s fantastic on its own, of course, but it’s also incredible with a smear of cream cheese or a dollop of Greek yogurt. It’s similar in spirit to my classic banana bread, but with a unique tenderness that only zucchini can provide. It’s a true crowd-pleaser, and I guarantee it’ll become a staple in your kitchen too.
How do I make Zucchini bread?
Quick Overview
The beauty of this zucchini bread is its no-fuss approach. We’re basically going to mix our dry ingredients, whisk together our wet ingredients, combine them gently, fold in the star – that grated zucchini – and then bake it to golden perfection. It’s a one-bowl wonder for the dry ingredients and a quick whisk for the wet, making cleanup a breeze. The whole baking process results in a loaf that’s incredibly moist and flavorful, and I promise, the steps are so simple, even a beginner baker can nail it. It’s proof that delicious doesn’t have to be complicated!
Ingredients
For the Main Batter:
2 cups all-purpose flour: This is your foundation. I usually use all-purpose, but you could experiment with a 1:1 gluten-free blend if needed, though I haven’t personally tested that extensively. Sift it if you want an extra tender crumb, though I’m usually too impatient for that!
1 teaspoon baking soda: Our leavening agent, essential for that lovely rise.
1/2 teaspoon salt: Balances the sweetness and brings out the flavors.
1 teaspoon ground cinnamon: For that warm, cozy spice note. You can adjust this to your liking!
1/4 teaspoon ground nutmeg: Just a hint to complement the cinnamon. Don’t go overboard here!
1/2 teaspoon ground allspice (optional, but recommended!): This adds a little something extra, a subtle warmth that just makes it sing.
1 1/2 cups granulated sugar: This is what gives it that lovely sweetness and helps create that moist texture. I’ve tried reducing it a tad, and it’s still good, but I find this amount perfect.
2 large eggs: At room temperature, they incorporate better. Just pop them in a bowl of warm water for 5 minutes if you forget!
1 cup vegetable oil: Or any neutral-flavored oil like canola. This is key to the incredible moisture. Some people use melted butter, but I find oil gives it that signature super-moist quality that lasts for days.
1 teaspoon vanilla extract: Always use good quality vanilla; it makes a difference!
2 cups shredded zucchini: About 2 medium zucchini. Make sure to squeeze out as much excess moisture as you can – this is super important! More on that later.
For the Optional Swirl (because who doesn’t love a little extra something?):
1/2 cup packed brown sugar: Light or dark, either works!
1 tablespoon ground cinnamon: More spice, more joy!
2 tablespoons unsalted butter, melted: To help it all come together.
For the Optional Simple Glaze:
1 cup powdered sugar: Sifted, if you’re feeling fancy, to avoid lumps.
2-3 tablespoons milk (any kind!): Start with 2 and add more until you reach your desired drizzle consistency.
1/2 teaspoon vanilla extract: For a little extra flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). This is a pretty standard baking temp, so your oven probably knows it well! Next, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then I give it a light dusting of flour, tapping out any excess. You can also line it with parchment paper, which makes lifting the bread out a breeze. Whatever method you choose, just make sure it’s well-greased so your beautiful loaf doesn’t stick!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, and allspice if you’re using it. I usually just give it a good whisk with a fork or a balloon whisk until everything is nicely combined and there are no pockets of leavening agent. This ensures that your bread rises evenly. It’s a simple step, but it matters!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your granulated sugar, eggs, vegetable oil, and vanilla extract. Whisk until it’s all smooth and well combined. You’ll notice the sugar helps to slightly thicken the mixture. It’s looking good already!
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold everything together until *just* combined. Seriously, don’t overmix this! A few streaks of flour are okay; they’ll disappear as you add the zucchini. Overmixing develops the gluten too much, which can lead to a tougher loaf. We want tender, people!
Step 5: Prepare Filling
If you’re doing the optional swirl, now’s the time to whip it up! In a small bowl, combine the packed brown sugar and cinnamon. Drizzle in the melted butter and stir until it forms a sort of thick paste. It’ll be a little clumpy, and that’s perfectly fine. This is going to give us those lovely ribbons of flavor throughout the bread.
Step 6: Layer & Swirl
Okay, this is where the fun really begins! Add about half of your shredded zucchini to the batter and gently fold it in. Don’t worry if it looks a little dense. Then, spoon about half of the batter into your prepared loaf pan. Sprinkle about half of your brown sugar-cinnamon mixture over the batter. Now, add the remaining batter on top, spreading it evenly. Finally, sprinkle the rest of the brown sugar mixture over the top. If you like, you can take a knife or a skewer and gently swirl it through the batter to create those beautiful marble patterns. Don’t over-swirl, though – we want distinct ribbons, not a muddy mess!
Step 7: Bake
Place your loaf pan in the preheated oven. Bake for about 50-65 minutes. Now, ovens can be quirky, so I always tell people to start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, with just a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with foil. Patience here pays off!
Step 8: Cool & Glaze
Once it’s baked to perfection, take it out of the oven and let it cool in the pan for about 10-15 minutes. This helps it set up. Then, carefully invert the pan onto a wire rack to release the loaf. Let it cool completely on the wire rack. I know it’s tempting to cut into it right away, but trust me, letting it cool makes it easier to slice and the flavors meld beautifully. If you’re adding the glaze, now is the time! Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, until you get a drizzly consistency. Drizzle it all over the cooled loaf. It hardens up a bit and looks so pretty!
Step 9: Slice & Serve
Once the glaze is set (or if you skipped the glaze, once the bread is fully cooled), it’s time to slice and enjoy! I like to use a serrated knife for clean cuts. Serve thick slices warm or at room temperature. It’s absolutely delightful on its own, but a little butter or cream cheese takes it to another level. Enjoy every delicious bite!
What to Serve It With
This zucchini bread is so wonderfully versatile, you can serve it up pretty much any time of day and for any occasion! For breakfast, it’s fantastic alongside a hot cup of coffee or a refreshing glass of orange juice. I love cutting a slice and just enjoying it as I catch up on my emails. For a more elaborate brunch spread, it’s a lovely addition to a table laden with fruit salads, quiches, and pastries. Its subtle sweetness doesn’t overpower other dishes. As a dessert, it’s a winner! A warm slice with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream is pure indulgence. It’s the perfect light, sweet ending to a meal. And for those cozy afternoon snacks? This is it. It’s comforting, satisfying, and just the thing to pair with a cup of tea when you need a little pick-me-up. My family tradition is to have a slice with a glass of cold milk after school. It’s simple, but it always brings smiles.
Top Tips for Perfecting Your Zucchini Bread
After making this recipe countless times, I’ve picked up a few tricks that I think really make a difference. So, listen up, because these are the secrets to truly amazing zucchini bread!
Zucchini Prep: This is non-negotiable, folks! Grate your zucchini (I prefer the large holes on a box grater) and then, and this is crucial, SQUEEZE OUT as much liquid as you possibly can. I usually do this by putting the grated zucchini in a clean kitchen towel or cheesecloth and twisting it like a candy wrapper until no more liquid comes out. You can also use your hands. If you skip this, you’ll end up with a gummy, heavy loaf. Trust me on this one; it’s a game-changer.
Mixing Advice: Remember what I said about not overmixing? It bears repeating! Once the wet and dry ingredients meet, mix them only until they’re *just* combined. A few lumps are fine. The batter should look shaggy. You’re not aiming for a perfectly smooth cake batter here; that’s the quickest way to a tough crumb. Gently folding in the zucchini is also key to maintaining that tender texture.
Swirl Customization: If you’re going for the swirl, don’t go crazy with the marbling. You want distinct layers of that cinnamon-brown sugar goodness. A gentle swirl with a knife or skewer is all you need. Think of it as adding little pockets of spiced caramel throughout the bread. It adds visual appeal and an extra burst of flavor in every bite.
Ingredient Swaps: If you don’t have vegetable oil, melted coconut oil or even a light olive oil can work, though they might impart a subtle flavor. For the sugar, you can get away with using all brown sugar (about 1 3/4 cups packed) for a richer, more caramel-like flavor, but it might make the bread a bit denser. I haven’t personally experimented with artificial sweeteners, but if you do, be sure to follow package directions for baking conversions.
Baking Tips: Ovens vary, so always rely on the toothpick test. If your loaf is browning too quickly on top before the inside is cooked, loosely tent it with aluminum foil. This allows it to continue baking without burning the exterior. Make sure your oven rack is in the center of the oven for even heat distribution.
Glaze Variations: If you’re not a fan of a sweet glaze, a dusting of powdered sugar or even just enjoying it plain is delicious! For a lemon-zucchini bread, you could use a lemon-flavored glaze by adding a little lemon zest and juice to the powdered sugar mixture. You could also add some chopped walnuts or pecans to the batter for added crunch!
Storing and Reheating Tips
This zucchini bread is so wonderfully moist that it actually keeps really well! For best results, store it wrapped tightly in plastic wrap or aluminum foil, or in an airtight container. At room temperature, it should stay fresh and delicious for about 2-3 days. It’s perfect for just grabbing a slice when the craving strikes. If you live in a warmer climate or are making it ahead of time, refrigerating it is a great option. It will keep well in the fridge for up to a week. The texture might firm up a little in the fridge, but don’t worry, it’s easily remedied. To reheat, I usually pop a slice into the toaster oven for a few minutes until it’s warmed through and that lovely moistness returns. You can also microwave it for about 10-15 seconds, but be careful not to overheat it, or it can become rubbery. If you’ve got a whole loaf and want to freeze it, that’s totally doable too! Let the loaf cool completely, then wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw it overnight at room temperature or gently reheat in a low oven. If you glazed your loaf, I recommend waiting to glaze it until after it’s thawed and reheated, just to keep the glaze looking its best.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved, tried-and-true zucchini bread recipe. It’s more than just a recipe to me; it’s a little slice of home, a reminder of simple joys and delicious moments. I truly hope you’ll give it a try and find as much comfort and happiness in making and eating it as I do. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out. If you love this, you might also enjoy my other quick bread recipes, like my famous blueberry muffins or my perfectly spiced apple bread. They’re all made with the same love and attention to detail! I can’t wait to hear how yours turns out, so please leave a comment below and tell me all about it! Happy baking, friends!
mozzarella sticks
Ingredients
Method
- Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.
- In a small bowl, whisk the egg. Place the flour on another small dish.
- In a separate bowl, combine bread crumbs, panko, Parmesan cheese, and dried parsley.
- Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
- Repeat this process with the remaining cheese, placing them on a tray with wax paper.
- Place cheese back into the freezer for at least 1 hour until ready to bake (this is a MUST or they will melt before the crumbs get golden).
- When ready to bake, preheat oven to 400° F.
- Line a baking sheet with aluminum foil and lightly spray with oil. Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes.
- Turn and bake an additional 4 to 5 minutes, watching them closely so they don't melt.
