Easy Cinnamon Doughnuts Vanilla Glaze Recipe
You know, sometimes I get asked about my absolute go-to recipes, the ones I can make with my eyes closed, the ones that *always* hit the spot. And without a doubt, this zucchini bread is right at the top of that list. It’s not just any zucchini bread, though. This is the one that makes my kitchen smell like pure comfort, the one my kids devour without even realizing they’re eating vegetables, and the one I sneak a slice of late at night when only something sweet and utterly satisfying will do. Honestly, if you’ve ever been a bit intimidated by baking with zucchini, or if you’ve tried other recipes that turned out dense or bland, stick with me. This version is incredibly moist, bursting with warm spices, and has this lovely, subtle sweetness that’s just *chef’s kiss*. It’s like a hug in loaf form, and I’m so excited to share it with you!
What is Zucchini bread?
So, what exactly makes this zucchini bread *the one*? Well, at its heart, it’s a simple quick bread that happens to be studded with shredded zucchini. But that zucchini is the magic ingredient, folks! It’s what keeps the bread unbelievably moist and tender, far more so than a regular quick bread or even a banana bread. The name “zucchini bread” might sound a little… healthy, or perhaps even bland, but trust me, this is pure indulgence. Think of it as a really approachable, forgiving cake that just happens to have a secret vegetable hiding inside. It’s not overly sweet, so it’s perfect for any time of day, and the warm spices like cinnamon and nutmeg make it smell absolutely divine while it’s baking. It’s essentially a classic comfort food, elevated.
Why you’ll love this recipe?
There are so many reasons why this particular zucchini bread recipe has become such a staple in my kitchen, and I know you’re going to feel the same way. First off, the flavor profile is just out of this world. You get that warm, cozy hug from the cinnamon and nutmeg, a hint of vanilla, and the subtle sweetness that never feels overwhelming. The zucchini itself doesn’t have a strong flavor, but it adds an incredible tenderness and moisture that’s hard to replicate. It’s like the secret ingredient that makes everything better! And let’s talk about simplicity. This recipe is a lifesaver on busy weeknights or lazy weekends. You basically just whisk some things together, fold in the wet and dry ingredients, and bake. No fancy techniques required, and it’s incredibly forgiving. Even if you’re new to baking, you’ve got this. Plus, it’s surprisingly cost-effective. Zucchini is often abundant and affordable, especially when it’s in season. You probably already have most of the other ingredients in your pantry. What I love most, though, is its versatility. I’ve served this for breakfast, as a snack, and even as a light dessert with a dollop of whipped cream. It’s also fantastic for using up those extra zucchinis you might have growing in your garden. It’s a winner all around, and way better than a plain old muffin or a quick bread that can sometimes turn out dry. This one’s a keeper, for sure.
How do I make Zucchini Bread?
Quick Overview
This recipe is a breeze, I promise! You’ll start by combining your dry ingredients, then whisking together the wet ingredients. Once those are mixed, you’ll gently combine the two, fold in your beautifully shredded zucchini, and pour it into a prepared loaf pan. A little bake time, a beautiful glaze, and boom – perfection. It’s the kind of recipe that makes you feel like a baking pro without any of the fuss. You’ll be amazed at how quickly it comes together!
Ingredients
For the Main Batter:
You’ll need about 2 cups of all-purpose flour – just your standard stuff works perfectly. If you’re feeling fancy or need a gluten-free option, I’ll share some tips later on! Then, we’ve got 1 teaspoon of baking soda and ½ teaspoon of baking powder. These are our leavening agents, making sure our bread is light and airy. Don’t skip them! A pinch of salt, about ½ teaspoon, is crucial for bringing out all those wonderful flavors. And for that signature warmth? 1 ½ teaspoons of ground cinnamon and ¼ teaspoon of ground nutmeg. Oh, and for sweetness, we’re using 1 cup of granulated sugar. You can adjust this slightly, but this amount gives it a lovely, balanced sweetness that’s not too much.
For the Filling:
This is where the magic happens! You’ll need 2 cups of shredded zucchini. Now, a little tip here: try to use medium-sized zucchinis. They tend to have fewer seeds and a better moisture content. And make sure to squeeze out as much excess water as you can! It’s a crucial step for preventing a soggy loaf. I usually grate it on the large holes of a box grater. For richness and moisture, we’ll use ½ cup of vegetable oil. You can use any neutral-flavored oil, like canola or sunflower. And for that classic flavor, 2 large eggs, lightly beaten. A splash of vanilla extract, about 1 teaspoon, is essential for that warm, comforting aroma and taste.
For the Glaze:
This glaze is totally optional but highly recommended! It adds a little extra sweetness and a pretty finish. You’ll need 1 cup of powdered sugar. For the liquid, start with 2 tablespoons of milk. I’ve tested this with almond milk and oat milk, and they work beautifully, making it even creamier! You can add more or less milk to get your desired consistency. A tiny splash of vanilla extract (about ½ teaspoon) is nice here too, to tie it all together.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). While that’s warming up, grab a standard 9×5 inch loaf pan. You want to grease it really well, and then I like to lightly flour it too. This ensures your beautiful zucchini bread slides right out after baking. I usually use a little butter or cooking spray for the greasing part, and then a tablespoon or two of flour, tapping out any excess. This step is super important, trust me; no one wants a loaf stuck in the pan!
Step 2: Mix Dry Ingredients
In a large bowl, we’re going to whisk together our dry ingredients. This includes the 2 cups of all-purpose flour, the baking soda and baking powder, your salt, cinnamon, and nutmeg. Whisking them together ensures that all the leavening agents and spices are evenly distributed throughout the batter. This is key for an even rise and consistent flavor in every bite. You want to make sure there are no clumps of flour or baking soda. Just a good, thorough whisking until everything looks nicely combined. This is one of those simple steps that makes a big difference!
Step 3: Mix Wet Ingredients
In a separate medium bowl, we’ll combine the wet ingredients. This is where you’ll pour in your ½ cup of vegetable oil, add your 2 lightly beaten eggs, and stir in the 1 teaspoon of vanilla extract. Give this a good whisk until everything is well combined and looks smooth and homogenous. The oil is what contributes to the incredible moistness of this bread, so don’t be tempted to reduce it too much! The eggs bind everything together and add richness.
Step 4: Combine
Now, it’s time to bring those wet and dry ingredients together. Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. I can’t stress this enough: do not overmix! Overmixing develops the gluten in the flour, which can lead to a tough, dense bread. You want to stop as soon as you don’t see any more streaks of dry flour. A few little lumps are perfectly fine, even desirable!
Step 5: Prepare Filling
This is where our star ingredient, the zucchini, comes in. Remember those 2 cups of grated zucchini? Make sure you’ve squeezed out as much moisture as possible. Seriously, give it a good squeeze between your hands or wrap it in a clean kitchen towel or paper towels and wring it out. Excess water is the enemy of good quick bread! Once it’s squeezed, gently fold the shredded zucchini into the batter. Again, just fold it in until it’s evenly distributed. You don’t want to mash it or overwork the batter at this stage.
Step 6: Layer & Swirl
Pour the batter evenly into your prepared loaf pan. If you want to get fancy (and I sometimes do!), you can add a simple cinnamon-sugar swirl. Just mix about 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon and sprinkle it over the top of the batter. Then, you can use a knife or a skewer to gently swirl it through the top layer. It creates little pockets of spiced sweetness and looks so pretty when you slice into it. It’s totally optional, but I love the little touch it adds!
Step 7: Bake
Pop that loaf pan into your preheated oven. You’ll want to bake it for about 50 to 65 minutes. The exact time will depend on your oven, so it’s important to keep an eye on it. How do you know it’s done? The best way is to insert a toothpick or a thin knife into the center of the loaf. If it comes out clean, or with just a few moist crumbs attached, it’s ready. If there’s wet batter on it, give it a few more minutes and check again. You want a beautiful golden-brown top!
Step 8: Cool & Glaze
Once your zucchini bread is baked to perfection, take it out of the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up properly. After that, carefully invert the loaf onto the wire rack to cool completely. This is important because if you try to glaze it while it’s still warm, the glaze will just melt off. Once it’s totally cooled, it’s time for the glaze! Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle it over the top of the cooled loaf, letting it drip down the sides. You can add more or less milk to get the perfect drizzling consistency.
Step 9: Slice & Serve
And there you have it! Once the glaze has set a little (or if you skipped the glaze), it’s time to slice and enjoy. I like to use a serrated knife for the cleanest cuts. This bread is delicious at room temperature, and the smell alone is intoxicating. You can serve it as is, or with a little butter if you like. It’s perfect for breakfast, a snack, or even a light dessert. The texture is just divine – moist, tender, and utterly comforting.
What to Serve It With
This zucchini bread is so versatile, it fits into almost any meal or occasion! For a lovely
For Breakfast:
pair it with a steaming mug of your favorite coffee or a glass of fresh orange juice. It’s a wonderful way to start the day, offering a touch of sweetness without being too heavy. I love slicing it thinly and toasting it lightly for an extra crisp texture. It feels like a treat, even on a Tuesday morning.
For Brunch:
Elevate it by serving it alongside a fruit salad or a yogurt parfait. It’s a beautiful addition to any brunch spread. You could even serve a slightly warm slice with a dollop of crème fraîche or a light drizzle of honey for a more elegant presentation. It’s a crowd-pleaser for sure.
As Dessert:
If you’re craving something sweet after dinner but don’t want a heavy cake, this is your answer! Serve a generous slice with a scoop of vanilla bean ice cream or a swirl of whipped cream. A few fresh berries on the side are also a lovely contrast. It’s a comforting and satisfying end to a meal.
For Cozy Snacks:
This is probably my favorite way to enjoy it! When that afternoon slump hits or you need a little pick-me-up, a slice of this zucchini bread is pure comfort. Pair it with a cup of tea, hot chocolate, or even a glass of milk. It’s perfect for those moments when you just want something warm, delicious, and familiar. My kids ask for this all the time as an after-school snack, and it’s always gone in a flash!
Top Tips for Perfecting Your Zucchini Bread
I’ve made this countless times, and over the years, I’ve picked up a few tricks that really help make this zucchini bread absolutely stellar. Listen, mistakes happen in the kitchen, but these tips are born from those learning moments!
Zucchini Prep:
This is the big one. Squeezing out the moisture from the shredded zucchini is non-negotiable! If you skip this, your bread will be dense and heavy. Use the large holes on your grater – it gives you nice shreds that integrate well. And don’t be afraid to really give it a good squeeze; you’ll be surprised how much water comes out. I learned this the hard way after a particularly soggy loaf tried to escape the pan!
Mixing Advice:
Remember that “just combined” instruction for mixing the wet and dry ingredients? It’s crucial! Overmixing develops gluten, leading to a tough texture. I always stop mixing as soon as I don’t see dry flour. A few lumps? No problem. It’s better to be slightly under-mixed than over-mixed. Your bread will be tender and fluffy.
Swirl Customization:
If you choose to do the cinnamon-sugar swirl, don’t go too deep with your knife when swirling. You just want to gently marble it through the top layer. Pushing too hard can mix the ingredients too much and make the top less distinct. You can also play with other additions here – a little cocoa powder mixed with sugar for a chocolate swirl, or even some chopped nuts!
Ingredient Swaps:
Oil is key for moisture, but if you’re really set on butter, use melted and slightly cooled butter. For a healthier twist, I’ve tested this with applesauce in place of half the oil, and it worked pretty well, though it changed the texture slightly. I also found that using almond milk instead of regular milk in the glaze made it even creamier!
Baking Tips:
Every oven is different, so get to know yours. Start checking for doneness around the 50-minute mark. If the top is browning too quickly but the center isn’t cooked, you can loosely tent the loaf with aluminum foil. I usually bake mine on the middle rack for the most even heat distribution.
Glaze Variations:
If you’re not a fan of the powdered sugar glaze, that’s totally fine! You can simply dust the cooled loaf with a little powdered sugar or cinnamon sugar. Another favorite of mine is a cream cheese frosting – it’s a bit more decadent but pairs wonderfully. For a lemon twist, add a tablespoon of lemon zest to the batter and a little lemon juice to the glaze.
Storing and Reheating Tips
Knowing how to store this delicious zucchini bread is key to keeping it fresh and delicious. I’ve tried all sorts of methods, and these are the ones that work best for me.
Room Temperature:
Once completely cooled, you can store the loaf at room temperature, tightly wrapped in plastic wrap or in an airtight container, for about 2-3 days. It stays wonderfully moist. This is perfect if you plan on finishing it off in a couple of days. Just make sure it’s fully cool before wrapping, or condensation can make it soggy.
Refrigerator Storage:
For longer storage, up to a week, the refrigerator is your friend. Wrap it well in plastic wrap, and then place it in an airtight container or a zip-top bag. The refrigeration can sometimes dry out baked goods a little, so I often recommend warming up a slice slightly before enjoying.
Freezer Instructions:
This bread freezes beautifully, which is great for making ahead or stocking up when zucchini is plentiful. Wrap the cooled loaf tightly in a double layer of plastic wrap, then a layer of aluminum foil, or place it in a heavy-duty freezer bag. It will keep well in the freezer for up to 3 months. To thaw, simply unwrap it and let it come to room temperature on the counter. For a warm treat, you can slice it and gently warm individual slices in the oven or a toaster oven.
Glaze Timing Advice:
If you’re storing the bread unfrosted, it will keep better and the glaze won’t become sticky. I usually glaze it right before serving or on the day I plan to eat most of it. If you freeze the loaf *with* the glaze, it can sometimes make the glaze a bit soft upon thawing, so it’s often best to add the glaze after it has thawed.
Frequently Asked Questions
Final Thoughts
So there you have it, my absolute favorite zucchini bread! I really hope you give this recipe a try. It’s more than just a baked good; it’s a piece of my kitchen, a recipe that’s brought smiles and comfort to my family more times than I can count. It’s a testament to how simple, wholesome ingredients can create something truly special and delicious. Whether you’re looking for a way to use up garden zucchini, a crowd-pleasing breakfast treat, or just a comforting snack, this bread delivers every single time. Don’t be intimidated by baking with zucchini – it’s your secret weapon for incredible moisture and tenderness. If you love this recipe, you might also enjoy my recipe for [Link to a similar recipe, e.g., Spiced Apple Muffins] or my guide to [Link to a related content, e.g., Easy Quick Bread Variations]. I can’t wait to hear how yours turns out! Please leave a comment below with your thoughts, any variations you tried, or even just to say hello. Happy baking, my friends!
cinnamon doughnuts glaze
Ingredients
Method
- Preheat oven to 350˚F.
- In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.
- In a small saucepan combine the milk, white vinegar, vanilla, egg, and butter.
- Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
- Add the milk mixture into the flour mixture; mix until combined.
- Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan.
- Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and immediately invert the pan onto a cooling rack.
- While the doughnuts are cooling, begin to work on the glaze.
- Place all the glaze ingredients in a small saucepan and cook over medium-heat, whisking constantly just until combined and no lumps appear.
- Set the saucepan over a bowl filled with hot water to keep the glaze warm.
- Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Place parchment paper or a tray underneath the rack to catch any drips.
- Give it a few minutes for the glaze to set before serving.
