Easy Braided Butter Cookies for Everyone
You know those recipes that just feel like a warm hug? The ones you can whip up without even looking at a recipe card because you’ve made them so many times? This zucchini bread is *that* recipe for me. It’s the kind of thing I used to beg my grandma to make when I was little, the smell wafting from her kitchen making my stomach rumble with anticipation. Now, I find myself making it for my own kids, and the way their eyes light up when they see it? Pure magic. It’s not just any zucchini bread; it’s got this incredible moistness that you just can’t get with a lot of other quick breads, and the hint of cinnamon and nutmeg makes it smell like autumn in a slice. Seriously, if you’ve ever been intimidated by baking or think zucchini bread is just… well, boring, you *have* to try this. It’s miles beyond anything you might have tried before, like comparing a cozy sweater to a stiff suit.
What is Zucchini bread?
So, what exactly *is* zucchini bread, you ask? At its heart, it’s a quick bread, meaning it uses chemical leaveners like baking soda and baking powder instead of yeast, so you don’t have to wait for dough to rise. The “zucchini” part comes from shredded zucchini, which might sound a little odd, but trust me, it’s the secret weapon! It adds an incredible amount of moisture and a lovely subtle texture without any overpowering vegetal taste. Think of it as a super-moist, slightly sweet, cake-like loaf that’s perfect for breakfast, a snack, or even a light dessert. The name itself is pretty straightforward – it’s bread made with zucchini. But this isn’t your average, dense, dry quick bread; this is the kind that makes you want to pull up a chair, slice off a generous piece (or two!), and savor every bite. It’s essentially a delicious way to sneak in some veggies without anyone even noticing!
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this zucchini bread recipe, and I just know you’ll fall in love with it too. First off, the flavor is just out of this world. It’s perfectly sweet, not too much, with a warm, comforting spice blend from cinnamon and nutmeg that just sings. And the texture! Oh my goodness, the texture. It’s unbelievably moist and tender, thanks to the secret weapon – the zucchini! It doesn’t taste like zucchini at all, but it gives the bread a richness that’s hard to replicate. Plus, it’s ridiculously easy to make. Seriously, on a busy weeknight when you need a little something sweet but don’t want to spend hours in the kitchen, this is my lifesaver. You can probably have it in the oven in about 15 minutes. And the cost-efficiency? You probably have most of the ingredients in your pantry right now! It’s also incredibly versatile. I love it as is, but sometimes I’ll add a handful of chocolate chips or some chopped walnuts for extra crunch. It’s like a little slice of happiness that’s also surprisingly good for you with all that zucchini! It truly stands out because it’s consistently delicious, forgiving, and always a crowd-pleaser. It’s the kind of recipe that becomes a staple in your kitchen, just like my famous chocolate chip cookies.
How do you make Zucchini bread?
Quick Overview
Making this zucchini bread is a breeze! You’ll essentially mix your dry ingredients, then your wet ingredients separately, combine them gently, stir in the star ingredient (zucchini!), and bake until golden and fragrant. It’s a one-bowl wonder for the dry ingredients and a simple whisk for the wet, making cleanup a snap. The magic happens when the zucchini bakes, creating an unbelievably tender crumb. What makes this method special is how it guarantees moisture without making the bread heavy or gummy. It’s foolproof, really, and perfect for even beginner bakers.
Ingredients
For the Main Batter:
This is where all the magic starts! I always make sure my flour is fresh – it makes a difference! For the flour, I usually go with all-purpose. For this recipe, you’ll need about 2 cups. Make sure to spoon it into your measuring cup and level it off with a knife, rather than scooping directly from the bag, which can pack it down too much and lead to a dry bread. We also need 1 teaspoon of baking soda and 1/2 teaspoon of baking powder. These are your leavening agents, giving the bread its lift. A good pinch of salt, about 1/2 teaspoon, is crucial to balance the sweetness and enhance the other flavors. And of course, the spices! I use 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg. If you love warm spices, you could even add a tiny pinch of ground cloves. For sweetness, we’ll use 1 cup of granulated sugar. Some people like to use brown sugar too, which adds a lovely caramel note, but I find plain white sugar works best for that classic flavor. And finally, 1/2 cup of melted butter, or you can use a neutral-flavored oil like vegetable or canola oil. I’ve tested this with melted coconut oil too, and it gives a subtle tropical hint which is nice in the summer!
For the Filling:
This is optional, but oh-so-worth-it! My favorite addition is a generous 1/2 cup of good quality semi-sweet chocolate chips. They melt into little pockets of gooey goodness. If chocolate isn’t your thing, or you want to add some crunch, about 1/2 cup of chopped walnuts or pecans is fantastic. You could even do a mix of both! For a twist, sometimes I’ll add about 1/4 cup of dried cranberries for a tart counterpoint.
For the Glaze:
This is what takes it to the next level! You’ll need about 1 cup of powdered sugar. Sift it if you can, to avoid lumps. Then, we need about 2 to 3 tablespoons of milk or a dairy-free alternative like almond milk (which I sometimes use and it makes it even creamier!). Start with 2 tablespoons and add more if needed to reach your desired consistency. A splash of vanilla extract, about 1/2 teaspoon, really rounds out the flavor. You could also add a tiny pinch of cinnamon to the glaze if you’re feeling extra!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get the oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). It’s important to get it nice and hot so the bread bakes evenly right from the start. While the oven is warming up, grab a standard loaf pan. I like to grease mine really well with butter or cooking spray and then lightly flour it. This step is crucial to prevent sticking! For an extra layer of security, you can also line the pan with parchment paper, leaving some overhang on the sides so you can easily lift the baked bread out later. Give the parchment paper a quick spray of cooking spray too. This whole prep takes maybe two minutes but saves you a lot of potential heartbreak if your bread decides to fuse with the pan!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Whisking these together well ensures that your leavening agents and spices are evenly distributed throughout the batter. This means you won’t get random pockets of salt or baking soda, which can affect the taste and texture. Give it a good swirl for about 30 seconds until everything looks uniformly combined. This also helps to aerate the flour a bit, which contributes to a lighter texture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your 1 cup of granulated sugar and 1/2 cup of melted butter (or oil). Whisk until it’s smooth and well combined. Then, crack in two large eggs. Whisk those in until they’re fully incorporated and the mixture looks a bit lighter in color. Finally, stir in 1 teaspoon of vanilla extract. This combination creates the moist, flavorful base for our zucchini bread. The eggs bind everything together and add richness, while the vanilla provides that classic, comforting aroma.
Step 4: Combine
Now it’s time to bring the wet and dry ingredients together. Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or a wooden spoon, gently fold the ingredients together until *just* combined. It’s really important not to overmix here! You’ll still see a few streaks of flour, and that’s perfectly okay. Overmixing develops the gluten in the flour, which can lead to a tough, dense bread. We want tender and moist, so easy does it! Just mix until you don’t see big pockets of dry flour.
Step 5: Prepare Filling
If you’re adding any mix-ins like chocolate chips or nuts, now’s the time to gently fold them into the batter. I usually just add my 1/2 cup of chocolate chips directly into the bowl. Give it a couple of gentle stirs with your spatula until they’re evenly distributed. You don’t want to overwork the batter at this stage either, so just a few turns are all you need. This step is optional, but it adds such a wonderful surprise when you bite into a melty chocolate chip!
Step 6: Layer & Swirl
Spoon about half of the batter into your prepared loaf pan and spread it evenly. Then, sprinkle about half of your chosen filling (if using) over the batter. Now, carefully spoon the remaining batter over the first layer, trying to cover it completely. If you’re using a filling, sprinkle the rest on top. If you want to create a beautiful swirl effect with some of the filling, you can do that now by gently running a knife or skewer through the batter. For example, if you’re using chocolate chips, you can dollop some extra chips on top and swirl them in a bit. This is where you can get a little creative with the marbling!
Step 7: Bake
Pop that beautifully filled loaf pan into your preheated oven. Bake for about 50 to 65 minutes. The exact time can vary depending on your oven, so it’s important to keep an eye on it. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil. I usually start checking around the 50-minute mark.
Step 8: Cool & Glaze
Once it’s baked to perfection, take the loaf pan out of the oven and let the zucchini bread cool in the pan for about 10 to 15 minutes. This allows it to firm up a bit before you try to remove it. Then, carefully invert the pan onto a wire rack to release the bread. If you used parchment paper, you can lift it out easily. Let the bread cool completely on the wire rack before you even think about glazing it. This is important! If you glaze it while it’s warm, the glaze will just melt and run off. For the glaze, whisk together 1 cup of sifted powdered sugar with 2 tablespoons of milk and 1/2 teaspoon of vanilla extract until smooth. Add more milk, a teaspoon at a time, if you want a thinner glaze. Once the bread is completely cool, drizzle the glaze over the top, letting it drip down the sides. It looks so pretty and adds a lovely sweet finish!
Step 9: Slice & Serve
Once the glaze has set a little, it’s time to slice and enjoy! I love using a serrated knife for clean cuts. A good slice is about 1 inch thick. This bread is delicious served at room temperature, but honestly, a still-slightly-warm slice with that gooey glaze is pure bliss. It’s perfect on its own, or with a cup of coffee or tea.
What to Serve It With
This zucchini bread is so versatile, it fits into almost any meal or occasion! For a simple breakfast, I love a thick slice with a strong cup of black coffee. It’s not overly sweet, so it’s a perfect morning treat without being too heavy. If you’re hosting a brunch, it’s a wonderful addition to a buffet spread. I often serve it alongside some fresh fruit salad and maybe a yogurt parfait. For a more elegant presentation, you can cut it into smaller, bite-sized squares and arrange them on a pretty platter. As a dessert, it’s surprisingly satisfying. A warm slice with a dollop of whipped cream or a scoop of vanilla bean ice cream? Don’t mind if I do! It’s also perfect for those cozy snack times. When that 10 pm craving hits but you don’t want to bake a whole cake, a slice of this is just the ticket. My family also loves it warmed up slightly in the toaster oven, especially on chilly mornings. It’s the ultimate comfort food, really.
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 I think make all the difference. For zucchini prep, it’s crucial to grate your zucchini using the large holes of a box grater. Then, and this is super important, you need to squeeze out as much excess moisture as possible. I usually wrap the grated zucchini in a clean kitchen towel or cheesecloth and wring it out vigorously. This step prevents your bread from becoming dense or soggy. It’s a game-changer! Regarding mixing, remember my earlier tip: don’t overmix! Just stir until the dry and wet ingredients are *barely* combined. A few flour streaks are your friends here. For swirl customization, if you’re adding chocolate chips or nuts, make sure they’re not frozen, as this can make them harder to mix in evenly. You can also toss them lightly in a tablespoon of flour from your measured amount before adding them to the batter to help prevent them from sinking to the bottom. Ingredient swaps are my favorite! If you don’t have butter, vegetable oil works beautifully, and for a dairy-free version, coconut oil or even a mild olive oil can be used. I’ve even experimented with using unsweetened applesauce instead of some of the oil for a healthier twist, though it does change the texture slightly, making it a bit more dense and cake-like. For baking, always trust your skewer test. Ovens can be so different! My sister’s oven bakes this bread about 10 minutes faster than mine, so be prepared to adjust. And for glaze variations, if you want a tangier glaze, a little lemon zest or a teaspoon of lemon juice can be added instead of some of the milk. You could also swap the vanilla for almond extract for a different flavor profile. These little tweaks are what make the recipe truly yours!
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it keeps! If you’re planning to eat it within a couple of days, simply wrap the completely cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature. It stays wonderfully moist for about 2 to 3 days this way. If you need it to last longer, the refrigerator is your best friend. Wrap it well in plastic wrap, then in aluminum foil, or place it in a sturdy airtight container. It will keep its freshness for up to a week in the fridge. Just be aware that refrigeration can sometimes slightly dry out baked goods, but this recipe is pretty resilient. For longer storage, freezing is fantastic. Wrap the cooled loaf tightly in a couple of layers of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe bag. It can be kept frozen for up to 3 months. When you’re ready to enjoy a slice, you can thaw it at room temperature overnight, or pop a frozen slice into the toaster oven or microwave for a few minutes until warmed through. If you’ve glazed your bread, it’s generally best to add the glaze *after* thawing and reheating if you’ve frozen it, or just wait until it’s fully cooled if you’re storing it at room temperature or in the fridge, as the glaze can become sticky when warmed.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to zucchini bread recipe that’s become a treasured favorite in my home. It’s more than just a recipe; it’s a memory maker, a comfort provider, and a testament to how simple ingredients can create something truly extraordinary. The moistness, the warm spices, that hint of chocolatey goodness if you choose to add it – it all comes together in a slice that’s just pure delight. It’s the kind of baked good that makes people ask for the recipe, and that’s always the best compliment, right? If you enjoyed this, you might also love my recipe for banana bread muffins or my famous lemon poppy seed loaf. They’re all part of that same cozy baking family! I can’t wait for you to try this zucchini bread and make it your own. Happy baking, and please let me know in the comments below how yours turns out! I’d love to hear about any delicious variations you come up with!
braided butter cookies
Ingredients
Method
- Using a stand mixer with the paddle attachment (or electric mixer), beat the butter and sugar until fluffy. Add the vanilla extract and orange zest, and keep beating while adding the 4 eggs plus 2 egg yolks, one at a time.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Whisk together the orange juice and baking soda in a separate bowl or measuring cup. With the mixer on low, add the flour mixture to the butter mixture, one cup at a time, alternating with orange juice and milk. Beat until well combined.
- Check the dough, and if it's too sticky, add 0.25 cup to 0.5 cup more flour.
- Cover the dough with a clean towel or cling wrap and let rest at room temperature for 30 minutes.
- Preheat the oven to 400˚F. Line 2 large baking sheets with parchment paper.
- Form the dough into golf ball-sized rounds. Roll each round out into about 8-inch ropes. Fold it in a U-shape and twist the arms to form a braid, pressing the ends together at the end. Transfer the cookies to the baking sheets. Continue until all of the cookies are formed.
- To make the egg wash, combine the egg yolks with water and whisk until completely combined. Brush each cookie with the egg wash.
- Bake the cookies for 20 to 30 minutes, or until they are golden brown. Halfway through baking, rotate the trays by placing the bottom baking sheet on top and the top baking sheet on the bottom.
- Remove from the oven and let the butter cookies cool completely before serving or storing.
