Easy Tex Mex Casserole for Breakfast
You know those recipes that just *feel* like home? The ones you pull out when you need a guaranteed win, something comforting and delicious that always brings a smile? This zucchini bread is exactly that for me. It’s not just a baked good; it’s a hug in loaf form. I’ve been making this for years, tweaking it here and there, and it’s become my absolute go-to. Honestly, it’s the kind of recipe that makes people ask for the secret ingredient, and when I tell them it’s zucchini, they’re always a little surprised! It’s a fantastic alternative to a quick bread like banana bread, offering a subtly sweet and incredibly moist crumb that’s just out of this world. If you’ve got a bounty of zucchini from the garden or just picked some up at the market, you absolutely *have* to try this. It’s a lifesaver on busy mornings, a perfect afternoon pick-me-up, and even makes a surprisingly elegant dessert if you dress it up a bit. My family devours it, and I’m pretty sure yours will too.
What is Zucchini bread?
So, what exactly *is* zucchini bread? Think of it as a super moist, tender quick bread that’s packed with finely grated zucchini. Don’t let the “zucchini” part scare you off – you won’t taste it distinctly! Instead, the zucchini works its magic by adding incredible moisture and a delicate crumb, almost like a secret ingredient that makes everything just melt-in-your-mouth soft. It’s often spiced with cinnamon and sometimes nutmeg, giving it that warm, inviting aroma. The name itself, “zucchini bread,” is pretty straightforward, but its charm lies in its simplicity and how it uses a vegetable in a dessert-like treat. It’s essentially a humble loaf that punches way above its weight in terms of flavor and texture. It’s also super versatile; you can add nuts, chocolate chips, or even a delightful glaze. It’s the kind of baking that feels both rustic and refined, all at the same time. It’s definitely not a cake, but it’s sweet enough and moist enough to satisfy any dessert craving.
Why you’ll love this recipe?
I love zucchini bread, and I know you will too. I’m going to love it too.flavor is just divine. It’s perfectly sweet without being overpowering, with a warm spice blend that makes your kitchen smell like a cozy bakery. The texture is what truly sets it apart; it’s unbelievably moist and tender, almost like a cake but with that satisfying quick bread density. I’ve tried other zucchini bread recipes, and some can be a bit dry or gummy, but this one? It’s consistently perfect. And speaking of consistency, the simplicity of this recipe is a huge win. You don’t need any fancy equipment or complicated techniques. It comes together in one bowl for the batter, and the rest is just a few simple steps. Even if you’re a beginner baker, you’ll feel like a pro making this. Plus, it’s incredibly cost-efficient. Zucchini is usually pretty affordable, especially when it’s in season, and the other ingredients are pantry staples. It’s a fantastic way to use up those extra zucchini without breaking the bank. And don’t even get me started on its versatility! While it’s amazing on its own, it’s also a canvas for delicious additions. I’ll often stir in a handful of chocolate chips, and it becomes a decadent treat. Chopped walnuts or pecans add a lovely crunch. What I love most about this recipe, though, is that it feels like a secret weapon. It’s healthy-ish because of the zucchini, but tastes like pure indulgence. It’s perfect for when you want something sweet at 10 pm but don’t want to bake a whole cake. It’s also a lifesaver for school lunches or a quick breakfast on the go. It’s just an all-around winner in my book.
How do you make Zucchini bread?
Quick Overview
This recipe is all about creating a moist, tender loaf with minimal fuss. We’ll start by prepping our zucchini, then combine our dry and wet ingredients separately before bringing them together gently. The magic happens when we incorporate the zucchini and then bake it to golden perfection. The result is a fragrant, beautifully risen loaf that’s incredibly satisfying. It’s designed for busy bakers, so don’t worry; it’s very forgiving and hard to mess up!
Ingredients
For the Main Batter:
2 cups all-purpose flour: I usually use a good quality all-purpose flour. If you’re feeling adventurous, you can try a 1:1 gluten-free blend, but all-purpose is my go-to for reliability.
1 teaspoon baking soda: Make sure it’s fresh! Old baking soda can make your loaf flat.
1/2 teaspoon salt: Just a touch to balance out the sweetness.
1 teaspoon ground cinnamon: This is key for that warm, cozy flavor. I love using fresh cinnamon for the best aroma.
1/4 teaspoon ground nutmeg (optional, but highly recommended!): It adds another layer of warmth and complexity.
1 1/2 cups granulated sugar: You can slightly reduce this if you prefer a less sweet loaf, but this amount gives it that perfect balance.
2 large eggs: At room temperature, if possible. They incorporate better that way.
3/4 cup vegetable oil or melted unsalted butter: I often use vegetable oil because it makes the bread extra moist. Melted butter adds a richer flavor, though! You can even use half and half.
1 teaspoon vanilla extract: Pure vanilla extract for the best flavor.
1 cup grated zucchini: This is the star! Make sure to squeeze out as much moisture as you can (more on that later). About one medium zucchini is usually perfect.
1/2 cup chopped nuts (walnuts or pecans, optional): For a bit of crunch and extra flavor!
For the Filling (Optional Swirl):
1/4 cup packed brown sugar: Adds a lovely caramel note.
1 tablespoon ground cinnamon: For that classic streusel-like swirl.
2 tablespoons all-purpose flour: Helps bind the swirl together.
2 tablespoons cold unsalted butter, cut into small cubes: This creates little pockets of deliciousness.
For the Glaze (Optional):
1 cup powdered sugar: Sifted to avoid lumps.
2-3 tablespoons milk or cream: Or even a little lemon juice for a tangy twist!
1/2 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees F (175 degrees C). This is crucial for an even bake. While the oven is warming up, grease and flour a 9×5 inch loaf pan. If you have parchment paper, I highly recommend lining the pan with it, leaving a little overhang on the sides. This makes lifting the loaf out so much easier, and trust me, nobody likes a stuck-in-the-pan bread! A well-greased and floured pan is still your best friend, though, even with parchment.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if you’re using it). Whisking these dry ingredients thoroughly helps to distribute the leavening agents evenly, ensuring your loaf rises beautifully. It also breaks up any clumps of flour. I always give it a good whisk for at least 30 seconds. Make sure there are no pockets of baking soda or salt!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil (or melted butter), and vanilla extract. Whisk until everything is well combined and smooth. The sugar will help to dissolve slightly into the wet ingredients here. It’s important that the eggs and oil are well incorporated before you add them to the dry ingredients.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, mix *just until combined*. This is a super important step. You don’t want to overmix quick bread batter, as it can lead to a tough, dense loaf. A few streaks of flour are okay; they’ll disappear as you fold in the zucchini. Overmixing develops the gluten too much, which is exactly what we don’t want for a tender crumb.
Step 5: Prepare Filling
If you’re making the optional swirl, now’s the time. In a small bowl, combine the brown sugar, cinnamon, and flour for the swirl. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. This is going to give you those lovely pockets of cinnamon-sugar goodness throughout the bread.
Step 6: Layer & Swirl
Gently fold the grated and squeezed zucchini into the batter. If you’re adding nuts, fold them in now too. Pour about half of the batter into your prepared loaf pan. Sprinkle about half of the swirl mixture evenly over the batter. Then, pour the remaining batter on top, and sprinkle the rest of the swirl mixture over that. Now, take a butter knife or a skewer and gently swirl the topping into the batter. Don’t over-swirl; you want distinct layers of the cinnamon-sugar mixture.
Step 7: Bake
Place the loaf pan in the preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The baking time can vary depending on your oven, so start checking around the 50-minute mark. If the top is browning too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked, let the zucchini bread cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully remove it from the pan using the parchment paper overhang (or invert it onto a wire rack). Let it cool completely on the wire rack before glazing. If you glaze it while it’s warm, the glaze will just melt off. For the glaze, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla (if using) until smooth. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Drizzle it over the cooled loaf.
Step 9: Slice & Serve
Once the glaze has set slightly (or if you skipped the glaze), slice the bread with a serrated knife for clean cuts. Serve warm or at room temperature. It’s absolutely delicious on its own, or with a smear of butter!
What to Serve It With
This zucchini bread is so versatile, it fits into almost any meal or craving! For breakfast, I love it toasted and served with a good cup of coffee or a glass of cold milk. It’s a great grab-and-go option, especially if you’re running late. Sometimes I’ll even have a slice while standing at the counter, just needing a quick, comforting bite to start the day. For a more leisurely brunch, it’s a fantastic addition to a buffet. I’ll usually slice it neatly and arrange it on a nice platter, maybe with a small bowl of softened butter or cream cheese on the side. It pairs beautifully with other brunch favorites like scrambled eggs, bacon, and fruit salad. It adds a touch of sweetness without being over the top. As a dessert, it’s pure comfort. I’ll often serve it slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm, moist bread with the cold, creamy topping is just heavenly. For those moments when you just need a little something sweet to tide you over, it’s perfect for cozy snacks. It’s wonderful with a cup of tea in the afternoon or as a late-night treat. My family loves it straight from the tin, no fuss needed. It’s the kind of treat that makes any moment feel a little more special.
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve picked up a few tricks that make this zucchini bread consistently amazing. Here are my top tips to help you achieve zucchini bread perfection:
Zucchini Prep: This is arguably the MOST important step. You absolutely must grate your zucchini and then squeeze out as much moisture as possible. Use a fine grater – you don’t want big chunks, just finely shredded zucchini. Once grated, place it in a fine-mesh sieve or wrap it in a clean kitchen towel or cheesecloth and squeeze out all the liquid. I often press down hard with my hands or even use the back of a spoon in the sieve. Excess moisture will make your bread gummy and dense. I learned this the hard way early on!
Mixing Advice: Remember, this is a quick bread, not a cake. Mix the wet and dry ingredients *just until combined*. A few small streaks of flour are perfectly fine and will disappear during baking. Overmixing develops the gluten in the flour, which leads to a tough, chewy texture instead of a tender, moist crumb. So, be gentle and stop mixing as soon as you don’t see huge dry patches.
Swirl Customization: The cinnamon-sugar swirl is optional but highly recommended for that extra wow factor. When making the swirl mixture, make sure your butter is cold. This helps create those lovely little pockets of gooeyness throughout the bread. For a beautiful swirl pattern, don’t overdo the swirling motion; a few passes with a knife are enough to create ribbons of flavor without muddying the batter too much.
Ingredient Swaps: I’ve experimented with a few things! For a richer flavor, you can definitely use melted unsalted butter instead of vegetable oil, or even a mix of both. If you want to make it vegan, you can try using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5-10 minutes) and a plant-based milk for the glaze. I also tested this with almond milk in the glaze, and it actually made it even creamier! For added flavor and texture, chocolate chips (mini or regular) or chopped nuts like walnuts or pecans are fantastic additions. Fold them in gently with the zucchini.
Baking Tips: Ovens can be tricky! Always start checking for doneness at the lower end of the baking time range (around 50 minutes). A wooden skewer or toothpick inserted into the center should come out clean or with a few moist crumbs attached. If the top is browning too quickly before the inside is cooked, you can loosely tent the loaf pan with aluminum foil. This protects the top from burning while allowing the inside to finish baking. Make sure your oven rack is in the center of the oven for the most even heat distribution.
Glaze Variations: The simple powdered sugar glaze is classic, but you can get creative! For a tangy twist, use fresh lemon juice or orange juice instead of milk. A little bit of orange zest in the glaze is also delicious. If you prefer a cream cheese frosting, that’s another amazing option. Just make sure the loaf is completely cool before frosting it!
Storing and Reheating Tips
Proper storage is key to keeping this zucchini bread deliciously moist and fresh. Here’s what I’ve found works best:
Room Temperature: Once the loaf has cooled completely, you can store it at room temperature for up to 2-3 days. Wrap it tightly in plastic wrap or store it in an airtight container. This method works best if you’re going to be eating it relatively quickly. I find that it’s usually gone within a day or two at my house!
Refrigerator Storage: If you need to store it for longer, up to a week, the refrigerator is your best bet. Wrap the cooled loaf very well in plastic wrap, then again in foil, or place it in a sturdy airtight container. The cool air will help preserve its freshness, though it might firm up slightly. When you’re ready to eat it, you can enjoy it cold or let it come to room temperature for a bit.
Freezer Instructions: This zucchini bread freezes beautifully! Wrap the completely cooled loaf tightly in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag, squeezing out as much air as possible. It can stay frozen for up to 3 months. To thaw, unwrap it and let it sit at room temperature for a few hours. You can also slice it before freezing, making it easy to grab individual portions.
Glaze Timing Advice: If you plan to freeze the loaf, I highly recommend glazing it *after* it has thawed. Glaze applied before freezing and thawing can sometimes become sticky or melt unevenly. If you’re storing it at room temperature or in the fridge, glazing after cooling but before serving is ideal. If you’re glazing a thawed loaf, you might need to re-whisk the glaze as it can sometimes separate slightly.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini bread recipe is more than just a baking project for me; it’s a source of joy. It’s proof that sometimes the most humble ingredients can create something truly magical. The way it smells while baking, the incredibly moist and tender crumb, and the way it disappears so quickly – it all makes me so happy. It’s a forgiving recipe that yields consistently delicious results, making it perfect for bakers of all levels. If you love a good quick bread, or if you’re looking for a fantastic way to use up that extra zucchini, this is the recipe you’ve been searching for. It’s the kind of thing that brings people together, whether it’s for breakfast, a snack, or dessert. Give it a try, and I have a feeling it will become a favorite in your home too. If you loved this recipe, you might also enjoy my [Link to another related recipe, e.g., “Classic Banana Bread”] or my [Link to another related recipe, e.g., “Lemon Blueberry Muffins”]. I can’t wait to hear what you think! Please leave a comment below and let me know how yours turned out, or share any variations you tried. Happy baking!
Tex Mex Breakfast Casserole
Ingredients
Method
- Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray.
- Place the potatoes in the baking dish. Top with chorizo, green chiles and 1 cup of the cheese.
- In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.
- Cover with lid and refrigerate overnight, if preparing the night before.
- When ready to bake, remove from the refrigerator and let it come to room temperature.
- Pre-heat the oven to 325°F.
- Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.
- Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.
- Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.
