Name: easy no crust apple pie
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 3 cups sliced apples (peeled); 2 tablespoons granulated sugar; 1 tablespoon lemon juice; 1.5 teaspoons ground cinnamon; 1 cup granulated sugar; 1 cup all-purpose flour; 1.5 teaspoons cinnamon; 0.25 teaspoon salt; 0.25 teaspoon ground cloves (optional and to taste); 0.25 teaspoon ground nutmeg (optional and to taste); 1 large egg; 0.5 cup unsalted butter (melted); 2 teaspoons vanilla extract (or to taste); 0.75 teaspoon almond extract (optional; or to taste); 1 tablespoon granulated sugar; 0.5 teaspoon ground cinnamon (or to taste)

You know those recipes that just *feel* like a hug? The ones that smell like pure comfort the moment you start mixing, and taste even better than they smell? Well, this zucchini bread is exactly that for me. It’s not just any quick bread; it’s the recipe I’ve turned to countless times, whether I’m trying to use up a mountain of garden zucchini, need a last-minute treat for a bake sale, or just have a serious craving for something moist and perfectly sweet. Honestly, it’s so good, my family asks for it weekly, and they’re usually pretty honest about my baking efforts! It’s got that perfect crumb – tender, moist, and studded with little pockets of goodness – and a lovely, subtle sweetness that doesn’t overpower. If you’ve ever had a dense, dry quick bread, this is the absolute opposite. Think of it as my lighter, brighter cousin to a banana bread, but with a secret superpower: zucchini!

What is Zucchini bread?

So, what exactly *is* zucchini bread? At its heart, it’s a quick bread that uses grated zucchini as its star ingredient. Now, I know what you might be thinking – zucchini? In a sweet bread? Trust me on this one! The zucchini doesn’t add any weird veggie flavor; what it *does* add is incredible moisture and a super tender texture. It’s kind of like magic. The “quick” part means it uses chemical leaveners like baking soda and baking powder instead of yeast, so you don’t have to wait for dough to rise. It’s essentially a cake-like batter that bakes up into a loaf. The name is pretty straightforward, but what it *really* means is a delicious, satisfying bake that’s a lifesaver when you want something homemade without a whole lot of fuss. It’s the kind of treat that feels fancy but is surprisingly easy.

Why you’ll love this recipe?

There are so many reasons this zucchini bread has become a staple in my kitchen, and I have a feeling it’ll become one in yours too. First off, the flavor is just *chef’s kiss*. It’s got a warm, comforting spiced note from the cinnamon and a hint of nutmeg that just makes everything feel cozy. The sweetness is perfectly balanced – not too much, not too little – thanks to a combination of granulated and brown sugar, which also adds to that lovely moistness. But what I truly adore is how incredibly simple it is. Seriously, you can have the batter mixed and in the oven in about 15 minutes flat, which is a lifesaver on busy weeknights. Plus, it’s so budget-friendly! Zucchini is often one of the most affordable produce items, especially when it’s in season, making this a great way to feed a crowd without breaking the bank. And the versatility? Oh my goodness. You can add nuts, chocolate chips, dried fruit – the possibilities are endless! It’s honestly a stand-out compared to other quick breads because of that unparalleled moisture from the zucchini. It’s just *better*. I’ve tried a lot of zucchini bread recipes over the years, and this one is the one I always come back to because it never, ever lets me down.

How do you make Zucchini bread?

Quick Overview

This recipe is all about simplicity and fantastic results. You’ll start by whisking together your dry ingredients, then mixing your wet ingredients, and finally combining them to create a wonderfully moist batter. A quick swirl of cinnamon-sugar for extra flavor and texture on top, and then it’s off to the oven! The whole process from start to finish is incredibly fast, making it perfect for those days when you need a delicious baked good without spending hours in the kitchen. What makes this method special is how it ensures an even distribution of moisture and flavor, leading to that signature tender crumb.

Ingredients

For the Main Batter:
You’ll need about 2 cups of finely grated zucchini. Make sure to squeeze out as much excess liquid as you can – this is a super important step for a good texture! I usually use a regular box grater, the medium-sized holes work best. I also find that using fresh zucchini, not old, watery ones, makes a big difference. Grab about 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. For the spices, 1 teaspoon of ground cinnamon and a pinch of ground nutmeg are my go-to. You’ll also want 3/4 cup of granulated sugar and 1/4 cup of packed light brown sugar for that perfect balance of sweetness and moisture.

For the Filling:
This is where we add a little extra magic! You’ll need 1/4 cup of packed light brown sugar and 1 tablespoon of ground cinnamon. This simple mixture gets swirled into the batter for pockets of cinnamon-y goodness. You can also add 1/2 cup of chopped walnuts or pecans if you like a little crunch, or even 1/2 cup of chocolate chips if you’re feeling decadent!

For the Glaze:
This part is totally optional, but oh-so-delicious! Whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk (or almond milk, it makes it extra creamy!), and 1/2 teaspoon of vanilla extract. You want it pourable but not too thin. If it’s too thick, add a tiny bit more milk; too thin, add more powdered sugar.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350°F (175°C). This is crucial for an even bake. Then, grease and flour a standard 9×5 inch loaf pan. You can also line it with parchment paper for super easy removal, which is a trick I learned after a few sticky pan incidents!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them all together ensures that your leavening agents and spices are evenly distributed throughout the batter. You want to see no lumps of baking soda or powder. This step is key to ensuring your bread rises evenly and has a consistent flavor in every bite.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, melted butter (make sure it’s cooled slightly so it doesn’t cook the eggs!), and vanilla extract. Beat until well combined and smooth. If you’re using a stand mixer, this is super easy. If you’re doing it by hand, just whisk away until everything is nicely incorporated.

Step 4: Combine

Now, here’s where we bring it all together. Pour the wet ingredients into the bowl with the dry ingredients. Add your squeezed-out grated zucchini. Gently fold everything together with a spatula until *just* combined. It’s really important not to overmix here! A few streaks of flour are okay; they’ll disappear as it bakes. Overmixing can lead to a tough bread, and we definitely don’t want that.

Step 5: Prepare Filling

In a small bowl, mix together the 1/4 cup brown sugar and 1 tablespoon of cinnamon. If you’re adding nuts or chocolate chips, stir them in now. This little mix of spiced sugar is going to create those lovely pockets of flavor throughout your bread.

Step 6: Layer & Swirl

Spoon about half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture (and any add-ins like nuts or chocolate chips) over the batter. Dollop the remaining batter on top, then sprinkle the rest of the cinnamon-sugar mixture over that. Now, take a butter knife or a skewer and gently swirl it through the batter a few times. Don’t overdo it; you just want to create pretty ribbons, not completely mix everything together. This swirl creates those gorgeous patterns and bursts of cinnamon flavor.

Step 7: Bake

Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking times can vary depending on your oven, so start checking around the 50-minute mark. If the top starts to get too brown before the inside is cooked, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once baked, let the bread cool in the pan for about 10-15 minutes. This helps it set up properly. Then, carefully invert it onto a wire rack to cool completely. If you’re adding the glaze, make sure the bread is completely cool before drizzling it over the top. If it’s warm, the glaze will just melt into a watery mess!

Step 9: Slice & Serve

Once the glaze has set a bit (or if you’re skipping the glaze), slice it up with a serrated knife for clean cuts. This bread is absolutely delicious served slightly warm or at room temperature. It’s perfect on its own, or with a little pat of butter.

What to Serve It With

This zucchini bread is so versatile, it can honestly fit into any meal or snack occasion! For a simple breakfast, I love to have a slice with my morning coffee. The warmth and subtle sweetness are the perfect way to ease into the day. Sometimes, I’ll toast a slice and spread a thin layer of cream cheese on it – it’s surprisingly good! If you’re hosting a brunch, this bread is a fantastic addition to a spread. It pairs beautifully with fresh fruit salads, quiches, and other pastries. For a more elegant presentation, I’ll drizzle a little extra glaze and garnish with some fresh berries or a dusting of powdered sugar. As a dessert, it’s a winner! I often serve it warm with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. It’s decadent enough for guests but still feels comforting. And for those cozy afternoon or late-night snacks? It’s the ultimate treat. A slice with a glass of cold milk or a mug of hot tea is pure bliss. My family tradition is to have a slice (or two!) with a glass of milk after school – it’s the ultimate pick-me-up and always brings smiles.

Top Tips for Perfecting Your Zucchini Bread

I’ve made this so many times, I’ve picked up a few tricks that I swear make all the difference. For zucchini prep, the most crucial step is squeezing out that excess moisture. I usually put my grated zucchini in a clean kitchen towel or cheesecloth and wring it out as hard as I can. You’d be surprised how much water comes out! This is the secret to avoiding a soggy, dense loaf. When it comes to mixing, remember my mantra: *just until combined*. Overmixing develops the gluten in the flour, which leads to a tough, chewy texture. You want that tender, melt-in-your-mouth crumb. If you see a few little streaks of flour, don’t worry, they’ll bake out. For the swirl customization, I like to do about 2-3 gentle passes with my knife. You want distinct ribbons, not a muddy mess. You can also do more of a figure-eight motion for a more intricate pattern. Don’t be afraid to experiment with ingredient swaps! If you don’t have butter, you can use a neutral oil like canola or vegetable oil, though butter adds a lovely richness. I’ve tested this with almond milk in the glaze and it actually made it even creamier! For baking, always trust your oven’s thermometer, and don’t be afraid to use the skewer test multiple times if you’re unsure. If the top is browning too quickly, tenting with foil is a lifesaver. And for the glaze variations, if you want something lighter, a simple dusting of powdered sugar is lovely. Or, try adding a squeeze of lemon juice to the glaze for a little zing!

Storing and Reheating Tips

This zucchini bread is wonderfully forgiving when it comes to storage. If you’re planning on eating it within a day or two, keeping it at room temperature is perfectly fine. Just wrap it tightly in plastic wrap or pop it into an airtight container. It usually stays fresh and moist for about 2-3 days this way. If you think you’ll need longer, or if it’s particularly warm where you live, the refrigerator is your best bet. Wrap it well and it should keep for up to a week, though the texture might change slightly. For longer storage, definitely freeze it! Wrap individual slices tightly in plastic wrap, then place them in a freezer bag or airtight container. It will keep for up to 3 months. To reheat, you can either let a frozen slice thaw at room temperature for an hour or two, or pop it in the microwave for about 20-30 seconds. If you’ve glazed your bread, it’s usually best to add the glaze *after* it’s cooled if you plan to store it for more than a day. Otherwise, the glaze can get a bit sticky in the container.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had great success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You’ll want to use a 1:1 ratio for the flour. Sometimes, gluten-free flours can absorb more liquid, so you might need to add a tablespoon or two of extra milk or unsweetened applesauce to the batter if it seems too thick. The texture might be slightly different – sometimes a little denser – but it’s still delicious.

Do I need to peel the zucchini?

Nope, you don’t have to! The skin is perfectly edible and contains nutrients. Grating it finely means the skin will blend right into the bread. Some people prefer to peel it if they’re worried about the green flecks affecting the visual appeal, but honestly, I find it adds a nice rustic look and doesn’t impact the taste at all.

Can I make this as muffins instead?

Oh, absolutely! Muffins are a fantastic way to enjoy this recipe, and they bake up much faster. Fill your muffin liners about two-thirds full. Bake at 350°F (175°C) for about 18-25 minutes, or until a toothpick inserted into the center comes out clean. They’re perfect for grab-and-go breakfasts or snacks!

How can I adjust the sweetness level?

You can definitely adjust the sweetness. If you prefer it less sweet, reduce the granulated and brown sugar by a quarter cup total. You could also experiment with natural sweeteners like maple syrup (you might need to adjust other liquids slightly) or date paste, but keep in mind these can alter the texture and flavor profile. For the glaze, you can always just drizzle a little or omit it entirely for a less sweet option.

What can I use instead of the glaze?

If you’re not a fan of glaze or just want a different topping, there are tons of options! A simple dusting of powdered sugar is lovely. You could also sprinkle the top with a cinnamon-sugar mixture before baking, which creates a nice crunchy crust. Some people enjoy a cream cheese frosting instead, or even just a smear of butter on a warm slice. A drizzle of honey or a dollop of Greek yogurt also works beautifully!

Final Thoughts

So there you have it, my absolute favorite zucchini bread recipe! It’s more than just a recipe for me; it’s a little slice of home, a guaranteed win every single time. The way it fills the kitchen with that warm, cinnamon-spiced aroma is just unbeatable. It’s incredibly forgiving, wonderfully moist, and just plain delicious. If you’re someone who loves quick breads, or if you’ve got a surplus of zucchini that needs a purpose, you seriously have to give this a try. It’s a recipe that brings people together, and that’s what cooking is all about, right? If you love this recipe, you might also enjoy my moist banana bread or my easy apple crumble – they’re in a similar vein of comforting, homey bakes! I can’t wait to hear how yours turns out, so please leave a comment below and let me know what you think, or if you’ve added any fun variations! Happy baking, friends!