Easy Cinnamon Swirls Without Yeast
Okay, gather ’round, because I’m about to share something truly special with you. It’s more than just a recipe; it’s a hug in baked form, a little slice of pure comfort that I’ve made countless times, for countless people. You know those recipes that just *work*? The ones that are so foolproof you can whip them up even when you’re half-asleep, and they still turn out spectacular? This is it. This is my go-to, my foolproof, my absolute favorite Zucchini Bread recipe. It’s the kind of thing that makes your kitchen smell absolutely divine, the kind that disappears from the counter in minutes at my house. Forget those dense, dry loaves you’ve maybe tried before; this one is unbelievably moist, perfectly spiced, and just sweet enough. It’s honestly better than most bakery versions, and it’s going to be your new favorite too. I’ve tried so many variations over the years, but this one? This one’s a keeper. It’s my secret weapon for using up all that summer zucchini, and let me tell you, it’s a lifesaver on busy weeknights when you need a little something sweet. Plus, it’s the perfect way to sneak some veggies into the kids without them even noticing!
What is Zucchini bread?
So, what exactly *is* this magical thing we call Zucchini Bread? At its heart, it’s a quick bread, which means you don’t need yeast and it’s super straightforward to make. Think of it as a super-moist, incredibly flavorful cake that just happens to have a secret healthy ingredient hidden inside. The zucchini itself doesn’t really have a strong flavor when it’s baked into the batter; instead, it lends this incredible moisture and tenderness that you just can’t achieve with other ingredients. It’s essentially a vehicle for delicious spices, often cinnamon and nutmeg, and sometimes nuts or chocolate chips if you’re feeling extra indulgent (which, let’s be honest, I usually am!). The name itself is pretty self-explanatory – it’s a bread made with zucchini. But it’s so much more than that. It’s a classic for a reason, and this particular recipe is the one that finally made me understand why everyone raves about it. It’s humble, it’s forgiving, and it’s just plain delicious.
Why you’ll love this recipe?
There are so many reasons why this Zucchini Bread recipe has earned its permanent spot in my recipe binder, and I’m practically bursting to tell you about them. First and foremost, the FLAVOR. Oh my goodness, the flavor. It’s that perfect balance of warm, cozy spices like cinnamon and nutmeg, with a subtle sweetness that’s just right. It’s not overly sweet, which I really appreciate, but it’s sweet enough to feel like a real treat. Then there’s the TEXTURE. This is where the zucchini truly shines. It makes the bread unbelievably moist and tender. I’ve tried recipes where the zucchini made things a bit… gummy? Not this one. It’s like biting into a cloud. And speaking of moist, it stays that way for days, which is a miracle in my book.
SIMPLICITY is another huge win here. Honestly, if you can stir things together in a bowl, you can make this. There’s no fancy equipment needed, no weird ingredients you can only find at specialty stores. It’s all pantry staples! This makes it my absolute go-to when I need a quick dessert or a pick-me-up. And let’s talk about COST-EFFICIENCY. Zucchini is often super affordable, especially when it’s in season. So you can whip up a batch of this amazingness without breaking the bank. It’s a fantastic way to stretch your grocery budget a little further.
VERSATILITY is also a big plus. While the classic spiced version is perfection, you can totally customize it. Add chocolate chips (always a good idea!), chopped walnuts or pecans for a bit of crunch, or even a swirl of cream cheese filling for something extra decadent. It’s the kind of recipe that adapts to your mood and your pantry. I love it because it’s so forgiving. Even if you accidentally overmix a *tiny* bit (though I’ll tell you how to avoid that!), it usually still turns out fantastic. It’s the perfect companion for a cup of coffee in the morning, a delightful afternoon snack, or even a light dessert after dinner. Honestly, it’s just a good all-around performer.
How do you make Zucchini bread?
Quick Overview
This recipe is delightfully straightforward. You’ll mostly be stirring ingredients together in two bowls and then combining them. The zucchini gets grated and squeezed a little to remove excess moisture, then it’s folded into the batter along with your chosen mix-ins. We’ll bake it until it’s golden brown and a tester comes out clean, then top it with a simple, sweet glaze that just takes it over the top. It’s a process that takes about 15 minutes of prep and then around an hour to bake. The best part? The aroma that fills your home while it’s baking is just incredible.
Ingredients
For the Main Batter:
Okay, for the base of our glorious Zucchini Bread, you’ll need:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional, but I love it!)
- 1 teaspoon salt
- 1 1/2 cups granulated sugar (you can reduce this slightly if you prefer it less sweet, but I find this perfect)
- 1/2 cup vegetable oil (or any neutral-flavored oil like canola or melted coconut oil)
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis), packed down. It’s super important to squeeze out as much moisture as you can!
For the flour, I usually just use standard all-purpose. If you’re looking to make this gluten-free, I’ve had success using a good quality gluten-free blend, but you might need to experiment a *tiny* bit with the liquid content. Baking soda and baking powder are crucial for that lovely rise, so make sure they’re fresh! And for the spices, I always use ground cinnamon and nutmeg. Cloves add a really nice warmth, but if you’re not a fan, just leave them out. The sugar gives it that perfect sweetness, and the oil is key to that incredible moisture. Don’t skip on squeezing the zucchini – that’s a vital step!
For the Filling (Optional, but Recommended!):
This is where you can really make it your own. My favorite way to jazz things up is with some chocolate chips or nuts.
- 1 cup chocolate chips (semi-sweet or dark are my favorites)
- OR 1 cup chopped walnuts or pecans
Chocolate chips are a no-brainer for me, especially with kids around. Walnuts or pecans add a lovely texture contrast. You can also do half and half!
For the Glaze:
This is the crowning glory! It adds just the right touch of sweetness and makes it look so professional.
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk (or buttermilk for extra tang)
- 1/2 teaspoon vanilla extract
For the glaze, powdered sugar is key for that smooth, creamy texture. You can use regular milk, but I sometimes use buttermilk if I have it open – it adds a subtle tang that’s really nice. You want the glaze to be thick enough to coat but still pourable.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). Now, grab a 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then give it a little dusting of flour. This ensures your beautiful Zucchini Bread doesn’t stick. You can also line it with parchment paper if you prefer, which makes for super easy removal.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt. Give it a good whisk to make sure everything is evenly distributed. This helps ensure your leavening agents and spices are spread throughout the batter, so you don’t end up with pockets of salt or baking powder.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. It should look smooth and nicely incorporated. Make sure your eggs aren’t cold, as they mix in better when they’re at room temperature.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Stir just until *barely* combined. Seriously, don’t overmix! A few streaks of flour are okay at this stage. Overmixing develops the gluten too much, which can lead to a tough loaf. Then, gently fold in your grated and squeezed zucchini, along with your chocolate chips or nuts if you’re using them. Fold them in until just distributed.
Step 5: Prepare Filling
This step is more about preparing your chosen mix-ins. If you’re using chocolate chips or nuts, have them measured out and ready to go. If you’re feeling fancy and want to do a swirl, you can mix your chocolate chips with a tablespoon of the flour mixture to help prevent them from sinking to the bottom.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan. If you’re using chocolate chips or nuts, sprinkle about half of them over this layer. Then, carefully spoon the remaining batter on top, and sprinkle the rest of your mix-ins. For a swirl, you can gently drag a knife or skewer through the batter a few times, but don’t overdo it. We’re going for a marbled effect, not a muddy one!
Step 7: Bake
Pop that beautiful pan into your preheated oven. Bake for about 50-60 minutes. The exact time can vary depending on your oven, so 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 it’s browning too quickly on top, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s baked, let the Zucchini Bread cool in the pan for about 10-15 minutes. This is important for it to set up properly. Then, carefully invert it onto a wire rack to cool completely. Once it’s fully cooled, it’s time for the glaze! In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Drizzle it all over the top of the cooled loaf.
Step 9: Slice & Serve
Once the glaze has set a little, slice into generous portions. The best way to slice is with a sharp serrated knife. Serve it at room temperature – it’s perfect! The combination of the moist bread and the sweet glaze is just divine.
What to Serve It With
This Zucchini Bread is so versatile, it’s practically a culinary chameleon! For a simple and classic BREAKFAST, I love it toasted lightly. It’s amazing on its own, but if you want to elevate it, a thin smear of cream cheese or a dab of good quality butter takes it to the next level. A strong cup of coffee or a glass of cold milk is the perfect accompaniment.
When it comes to BRUNCH, this Zucchini Bread really shines. Imagine a beautiful spread with fresh fruit salad, maybe some quiches or frittatas, and then a slice of this warm, fragrant bread. It adds that comforting, homey touch that everyone loves. I’ve also served it with a dollop of Greek yogurt and a sprinkle of fresh berries for a slightly healthier, yet still decadent, brunch option.
As a DESSERT, it’s fantastic, especially warm. I sometimes serve it with a scoop of vanilla bean ice cream or a drizzle of caramel sauce for an extra treat. If you’ve made it with chocolate chips, it’s practically a chocolate cake in disguise! It’s also lovely paired with a cup of herbal tea after dinner.
And for COZY SNACKS, this is the ultimate winner. Whether it’s a mid-afternoon pick-me-up or a late-night craving buster, a slice of this Zucchini Bread is pure comfort. I often pair it with a hot chocolate or a chai latte. My kids, bless their hearts, love it after school with a glass of milk. It’s the perfect sweet treat that doesn’t feel too heavy or overly complicated.
Top Tips for Perfecting Your Zucchini Bread
I’ve made this Zucchini Bread more times than I can count, and through trial and error (and a few slightly questionable batches early on!), I’ve picked up some tricks that make a big difference. So, let’s dive into some of my best tips!
Zucchini Prep: This is probably the MOST important step. You absolutely MUST squeeze the moisture out of your grated zucchini. I usually grate it on the large holes of a box grater. Then, I put it in a fine-mesh sieve set over a bowl and press down firmly with a spatula or my hands. You’ll be amazed at how much liquid comes out! This step prevents your bread from being gummy and ensures a tender crumb. Don’t skip it, trust me!
Mixing Advice: Remember what I said about not overmixing? It’s crucial. When you combine the wet and dry ingredients, mix just until you no longer see dry flour. A few small lumps are perfectly fine. Overmixing develops gluten, which can make your quick bread tough and dense. We want tender and moist, not chewy!
Swirl Customization: If you’re adding chocolate chips or nuts, you can totally get creative with the swirl. Instead of just dumping them in, try layering half the batter, sprinkling half the mix-ins, then adding the rest of the batter and the remaining mix-ins. Then, use a knife to gently create swirls. Don’t over-swirl, or you’ll just end up with a brown mess! A few gentle passes are all you need for a pretty marbled effect.
Ingredient Swaps: You can absolutely play with the spices. If you’re a big fan of ginger, add a teaspoon of ground ginger. A pinch of cardamom can add a lovely subtle floral note. For a bit more zest, you can add the zest of one lemon to the batter. If you don’t have oil, you can use melted butter, but it will change the texture slightly – oil tends to make quick breads moister for longer.
Baking Tips: Every oven is a little different, so keep an eye on your Zucchini Bread. If the top is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking. This protects the crust while allowing the inside to finish cooking. To test for doneness, the skewer should come out with moist crumbs attached, but no wet batter.
Glaze Variations: If you’re not a fan of the powdered sugar glaze, don’t fret! You can simply dust the cooled loaf with a little extra cinnamon and powdered sugar. Another option is a simple lemon glaze (powdered sugar with lemon juice instead of milk) for a brighter flavor. For a richer glaze, you can use cream cheese as the base, softened and mixed with powdered sugar and a little milk.
Storing and Reheating Tips
One of the best things about this Zucchini Bread is how well it stores. It’s actually often even better the next day as the flavors meld together. At ROOM TEMPERATURE, it will stay wonderfully moist and delicious for about 2-3 days. Just make sure it’s completely cooled before storing it in an airtight container or wrapping it tightly in plastic wrap and then foil. I usually leave it right on the counter, and it’s always gone before it has a chance to go bad!
If you think you’ll need it for longer, REFRIGERATOR STORAGE is your best bet. Wrap it tightly in plastic wrap, then in aluminum foil, or store it in an airtight container in the fridge. It should keep well for about a week. When you want to enjoy it, you can eat it cold, or gently warm a slice in the microwave for about 15-20 seconds. It’s surprisingly good even after a week!
FREEZER INSTRUCTIONS are also a lifesaver. If you’ve baked a loaf and know you won’t get through it quickly, or if you want to have some on hand for future cravings, freezing is perfect. Let the bread cool *completely*. Then, wrap it very tightly in plastic wrap, followed by a layer of aluminum foil. You can also place the wrapped loaf in a freezer-safe bag. It will stay good 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 in a low oven (around 300°F or 150°C) for about 15-20 minutes, until thawed and warmed through.
Glaze Timing Advice: This is important! For room temperature and refrigerator storage, I recommend glazing the bread *after* it has cooled completely. If you glaze it and then store it in a container, the glaze can get a bit sticky. For freezing, it’s usually best to freeze the bread *un-glazed*. Then, when you thaw it and are ready to serve, you can make a fresh glaze and drizzle it on. This keeps the glaze looking its best.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite, fail-proof Zucchini Bread recipe. I truly believe this is the one that will convert even the most skeptical of Zucchini Bread doubters. It’s the perfect blend of comforting flavors, incredible moisture, and that satisfying, home-baked goodness that just makes you feel good. It’s a recipe that’s been a lifesaver for me countless times, whether I’m trying to use up a garden surplus or just need a sweet treat that feels a little bit special without being complicated.
If you love this Zucchini Bread, you might also enjoy my recipe for Banana Bread Muffins or my Spiced Apple Crumble – they have that same cozy, comforting vibe!
I really hope you give this Zucchini Bread a try. Let me know in the comments below how yours turns out, or if you’ve added any fun variations! I can’t wait to hear all about it. Happy baking!
No Yeast Cinnamon Rolls
Ingredients
Method
- Preheat oven to 350* F. Spray an 8 inch round baking pan with baker’s spray. Set aside.
- In a medium sized, spouted, measuring cup add the whole milk and 4 tablespoons of the unsalted butter. Heat in the microwave for 1 - 1.5 minutes on high or until the butter has melted and the milk is warm but not boiling. Mix together and allow to cool slightly.
- In a large mixing bowl add 2 cups of the all-purpose flour, baking powder, granulated sugar and salt. Stir to combine.
- Using a spatula, slowly pour the warm milk mixture into the flour mixture. You will gently stir the dough together until all the milk is absorbed by the flour. Lightly flour your hands and use your hands to lightly knead the dough to form a ball inside the mixing bowl. Cover the bowl of dough with a damp paper towel or tea-towel and allow the dough ball to rest for 10 minutes while you prepare your filling.
- In a small bowl stir together the light brown sugar and cinnamon. In a small dish melt the remaining two tablespoons of unsalted butter. Set aside.
- On a clean counter, or rolling mat, add the remaining 0.25 cup all-purpose flour and spread it out to roll out your dough. Using a rolling pin, which has been lightly floured, roll your dough out into a 10x12 inch rectangle.
- Brush, using a pastry brush, the 2 tablespoons of melted unsalted butter onto the entire surface of the dough. Evenly sprinkle the entire surface of the dough with the cinnamon sugar mixture.
- Roll the dough, from the 12 inch long side, into a log. Carefully trim off each end of the log so that you have a nice even log of cinnamon roll dough.
- Slice your cinnamon rolls evenly into 12 rolls. These should be about an inch wide per roll.
- Gently place each roll into the prepared 9 inch round baking dish. Bake for 25-30 minutes or until the no yeast cinnamon rolls are just lightly golden on the edges. You do not want to over bake your cinnamon rolls.
- In a medium sized mixing bowl cream together, with a handheld mixer on medium-low speed, the cream cheese, unsalted butter and salt for 1 minute or until there are no lumps.
- Add the vanilla extract and whole milk to the cream cheese mixture and beat for an additional 30 seconds until completely incorporated.
- With the mixer on low, beat in the powdered sugar until creamy and smooth. You may need to add an additional 1-2 teaspoons of whole milk to thin out your frosting if it is too thick to spread.
- Once your no yeast cinnamon rolls have come out of the oven you can frost your cinnamon rolls while they are warm with the cream cheese icing. *You can use a pinch of cinnamon to sprinkle onto the top of your frosted cinnamon rolls if desired for a garnish*
