Rich Baileys Brownies Your Tastebuds Will Love

Oh, hey there! Come on in and grab a mug. I was just thinking about that amazing zucchini bread I made yesterday. It’s funny, isn’t it? How a simple loaf of quick bread can just… make your day. This isn’t just any zucchini bread, though. This is *the* zucchini bread. The one that disappears faster than cookies on a holiday. It’s got this incredible moistness from the zucchini, a hint of spice that just warms you up, and a glaze that… well, let’s just say it’s practically a hug in frosting form. I’ve tried a million zucchini bread recipes over the years, but this one? This one’s the keeper. It reminds me of my grandma’s kitchen, but with a little update that makes it even better. If you’ve ever felt intimidated by baking, or just want a foolproof recipe that *always* delivers, you’re in the right place. Honestly, this recipe is a lifesaver on busy weeknights when everyone suddenly declares they’re starving, and it’s way better than any store-bought pastry. Get ready, because this is the best zucchini bread you’ll ever make.

What is Zucchini bread?

So, what exactly is zucchini bread? At its heart, it’s a type of quick bread, which means it uses chemical leaveners like baking soda or baking powder instead of yeast, making it super fast to whip up. The star ingredient, of course, is shredded zucchini. Now, I know what some of you might be thinking – zucchini in a sweet bread? Trust me on this! The zucchini doesn’t really add a noticeable zucchini flavor, but oh boy, does it add a magic touch of moisture and tenderness. Think of it as a secret weapon for the most incredibly soft and decadent loaf. It’s essentially a simple cake batter made with flour, sugar, eggs, oil, and spices, with that surprise vegetable folded in. It’s one of those recipes that proves vegetables can totally be dessert (or a fantastic breakfast treat!). The name itself is pretty straightforward, but what it represents is pure comfort and deliciousness.

Why you’ll love this recipe?

Honestly, there are so many reasons why this zucchini bread has become my absolute favorite, and why I’m so excited to share it with you. First off, the flavor is just out of this world. It’s got that perfect balance of sweet and spice – cinnamon and nutmeg playing so nicely together. But the real magic is the texture. Thanks to the zucchini, it’s incredibly moist and tender, almost like a cake but with the satisfying structure of a good quick bread. And speaking of ease, this recipe is ridiculously simple. You don’t need any fancy equipment, just a couple of bowls and a whisk. I can honestly whip this up in about 15 minutes of active time, which is a game-changer when you’re rushing. Plus, it’s wonderfully budget-friendly. Zucchini is usually pretty affordable, and the rest are pantry staples. What I love most about this recipe is its versatility. It’s fantastic on its own, but it’s also amazing with a smear of butter, cream cheese, or even a dollop of Greek yogurt. It’s also a fantastic vehicle for nuts or chocolate chips if you’re feeling extra indulgent. It’s so much better than a lot of other quick breads out there because it avoids that dry, crumbly texture you sometimes get. It’s a winner for a quick breakfast, a delightful afternoon snack, or even a simple dessert. It’s basically the sweet treat that keeps on giving, and it’s perfect for when you’re craving something sweet but don’t want the fuss of a whole cake.

How do I make Zucchini bread?

Quick Overview

The beauty of this recipe lies in its simplicity. You’ll whisk together your dry ingredients, then your wet ingredients, combine them gently, fold in the shredded zucchini, pour it into a loaf pan, and bake until golden brown and fragrant. The whole process, from start to finish, is surprisingly quick, making it perfect for even the busiest of days. The result? A beautifully moist, spiced loaf that’s ready to be devoured. No fancy techniques, just pure, delicious baking.

Ingredients

For the Main Batter:

1 cup granulated sugar (you can get away with 3/4 cup if you prefer it less sweet, but I love the classic sweetness)

1/2 cup vegetable oil or melted unsalted butter (I often use a mix, about half and half! Butter adds flavor, oil keeps it super moist)

2 large eggs, at room temperature (this is important for even incorporation!)

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour (spooned and leveled, please! Scooping directly from the bag can pack too much in)

1 teaspoon ground cinnamon (use a good quality one, it makes a difference!)

1/2 teaspoon ground nutmeg (freshly grated is even better if you have it!)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup shredded zucchini (about one medium zucchini, loosely packed. Make sure to squeeze out excess moisture!)

Optional: 1/2 cup chopped walnuts or pecans, or mini chocolate chips for extra indulgence!

For the Glaze:

1 cup powdered sugar

2-3 tablespoons milk (or buttermilk for a slight tang, or even orange juice for a citrusy twist!)

1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven fired up to 350 degrees Fahrenheit (175 degrees Celsius). Now, grab your standard 9×5 inch loaf pan. You’ll want to grease it really well with butter or non-stick spray, and then give it a light dusting of flour. Tap out any excess flour. This step is crucial, folks! A well-greased and floured pan ensures your beautiful loaf slides right out, no drama. If you’re using parchment paper, you can also line the bottom and sides with it, leaving an overhang to help lift it out easily later. I sometimes do this and it’s a real lifesaver.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together your all-purpose flour, cinnamon, nutmeg, baking soda, and salt. Whisking them all together thoroughly ensures that the leavening agent and spices are evenly distributed throughout the batter. This is how you avoid those dreaded pockets of unmixed baking soda or clumps of cinnamon. Give it a good whisk until everything looks uniform. Don’t rush this bit; it’s a small step with a big impact on the final texture and flavor.

Step 3: Mix Wet Ingredients

In a larger bowl, combine your granulated sugar and vegetable oil (or melted butter, or your half-and-half mix). Whisk these together until they’re well combined. Then, add your room temperature eggs, one at a time, whisking after each addition until fully incorporated. Finally, stir in the vanilla extract. You should have a smooth, glossy liquid mixture. This is the base of our delicious batter!

Step 4: Combine

Now, it’s time to bring those wet and dry ingredients together. Pour the dry ingredients into the wet ingredients. Using a spatula or a wooden spoon, gently fold everything together until *just* combined. Seriously, do NOT overmix! Overmixing develops the gluten in the flour, which can lead to a tough, dense bread. A few streaks of flour are perfectly okay at this stage. We’re aiming for a barely combined, slightly lumpy batter. This is key to keeping your zucchini bread incredibly tender and moist.

Step 5: Prepare Filling (and Fold in Zucchini!)

This is where the magic happens! Make sure your shredded zucchini is well-drained. I like to wrap it in a clean kitchen towel or paper towels and give it a good squeeze to remove as much liquid as possible. Excess water can make your bread soggy. Gently fold the squeezed zucchini into the batter. If you’re adding nuts or chocolate chips, fold them in now too. Again, be gentle; we don’t want to overwork that batter!

Step 6: Layer & Swirl (Optional but Recommended!)

Pour the batter into your prepared loaf pan, spreading it evenly. Now, for a little something extra, you can swirl in some extra cinnamon and sugar, or even a dollop of jam or a spoonful of melted chocolate if you’re feeling adventurous. I usually just sprinkle a little extra cinnamon and sugar on top before baking, which gives it a lovely crunchy crust. Just a light sprinkle is all you need for that extra texture and flavor boost.

Step 7: Bake

Pop that pan into your preheated oven. Bake for about 50-60 minutes. The exact time will depend 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 maybe a few moist crumbs attached (but no wet batter). The top should be a beautiful golden brown. If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once it’s out of the oven, let the bread cool in the pan for about 10-15 minutes. This allows it to set up a bit and makes it easier to remove. Then, carefully invert the pan onto a wire rack to release the loaf. Let it cool *completely* on the wire rack before you even think about glazing it. Trust me on this – a hot loaf will melt the glaze right off! While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. You’re looking for a thick but pourable consistency. Add more milk, a tiny bit at a time, if it’s too thick. If it’s too thin, add a bit more powdered sugar. Once the bread is completely cool, drizzle or spread that glorious glaze all over the top. It’s optional, but highly recommended for maximum deliciousness!

Step 9: Slice & Serve

Once the glaze has set a little (about 15-20 minutes), it’s time to slice! Use a serrated knife for clean cuts. This bread is absolutely divine warm, but it’s also wonderful at room temperature. I usually cut myself a thick slice right away, and then let the rest cool for serving later. It’s perfect with a cup of coffee or tea, or even a glass of cold milk. Enjoy every single bite!

What to Serve It With

This zucchini bread is a real crowd-pleaser, and it’s surprisingly versatile when it comes to what to pair it with. For a lovely breakfast, I love a thick slice with a smear of good quality butter and a steaming mug of coffee. The richness of the butter complements the spices beautifully. For a more festive brunch, I’ll often serve it alongside fresh fruit salad or a yogurt parfait. The sweetness of the bread is a nice contrast to tangy yogurt or tart berries. It’s also a fantastic dessert! If we’re having a casual dinner and someone wants something sweet, a slice of this with a scoop of vanilla ice cream or a dollop of whipped cream is pure bliss. And for those cozy afternoons when you just need a little pick-me-up, it’s perfect on its own, maybe with a glass of milk or a cup of herbal tea. My kids especially love it with a glass of chocolate milk. It’s the kind of treat that just fits into any part of the day, bringing a little bit of comfort and joy.

Top Tips for Perfecting Your Zucchini Bread

After making this zucchini bread countless times, I’ve picked up a few tricks that I think really elevate it. For the zucchini itself, the most important thing is to get as much moisture out as possible. I’ve learned that using a clean tea towel or cheesecloth to wring it out is far more effective than just squeezing with my hands. Grating it on the fine side of a box grater also seems to help it distribute more evenly and disappear into the batter. When it comes to mixing, the mantra is “gentle hands.” Overmixing is the enemy of tender quick breads. Seriously, stop mixing as soon as you don’t see large dry streaks of flour. It’s better to have a few tiny specks of flour than to end up with a tough loaf. For that beautiful swirl on top, I usually just mix a tablespoon or two of granulated sugar with a teaspoon of cinnamon and sprinkle it evenly over the batter before it goes into the oven. It creates a lovely crunchy crust that my family adores. If you want to get more creative with swirls inside the batter, you could try swirling in some softened cream cheese mixed with a little sugar and cinnamon, or even a thick fruit jam, right before you pour it into the pan. Ingredient swaps are where things get fun! If you’re out of all-purpose flour, a 1-to-1 gluten-free baking blend usually works quite well, though the texture might be slightly different. I’ve also tested this with unsweetened applesauce instead of half of the oil, and it worked beautifully, making it even more moist and a little lower in fat. For baking, always remember that ovens can vary. My oven runs a little hot, so I often bake this for closer to 50 minutes. Use the toothpick test as your guide, and don’t be afraid to adjust the time. For the glaze, I’ve found that the consistency is key. You want it thick enough to coat the bread without running off immediately, but thin enough to drizzle. If it gets too thick, a tiny splash of milk is your friend; if it’s too thin, a bit more powdered sugar will fix it right up. I’ve also experimented with adding a pinch of lemon zest to the glaze for a brighter flavor, which is lovely, especially in the spring and summer!

Storing and Reheating Tips

This zucchini bread is wonderfully forgiving when it comes to storage. If you’ve got leftovers (which is rare in my house!), you can easily keep it at room temperature for up to three days. Just make sure it’s completely cooled first, and then wrap it tightly in plastic wrap or store it in an airtight container. This will help keep it nice and moist. If you know you won’t be able to finish it within a few days, or if it’s a particularly warm day, popping it into the refrigerator is a great option. It will stay fresh for up to a week in an airtight container in the fridge. The texture might firm up a bit when chilled, but don’t worry! For reheating, I like to warm up individual slices. You can pop a slice in the microwave for about 15-20 seconds, or warm it gently in a toaster oven or even a dry skillet over medium-low heat until it’s nicely warmed through. It brings back that lovely fresh-baked texture. If you want to freeze this amazing bread, it freezes incredibly well! Once it’s completely cooled, wrap the entire loaf tightly in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. It will keep its best quality in the freezer for up to three months. When you’re ready to enjoy it, thaw it overnight at room temperature, or gently reheat slices as described above. I usually wait to add the glaze until after I’ve thawed or reheated slices, or if I’m serving the whole loaf, I’ll add the glaze just before serving. This way, the glaze stays nice and pretty.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite, tried-and-true zucchini bread recipe. It’s more than just a recipe to me; it’s a little slice of comfort and happiness that I’ve been sharing with my loved ones for years. It’s the perfect example of how simple ingredients can come together to create something truly magical. The moist texture, the warm spices, and that irresistible glaze – it’s just pure baking joy. If you’re looking for a reliable, delicious, and surprisingly easy bake that will impress everyone who tries it, this is it. I really hope you give it a try. You might just find your new go-to as well! If you love this recipe, you might also enjoy my Chocolate Chip Banana Bread or my Lemon Blueberry Scones for more easy baking ideas. I can’t wait to hear how yours turns out! Please let me know in the comments below how you liked it, and if you tried any fun variations. Happy baking!

Baileys brownies

Indulge in these rich, fudgy Baileys brownies, topped with a luscious Baileys buttercream frosting. A perfect dessert for any occasion, especially for those who love the classic Irish cream liqueur.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 16

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Brownies

• 1 cup all-purpose flour
• 0.5 teaspoon salt
• 1 cup unsalted butter (2 sticks)
• 1 cup semi-sweet chocolate chips chopped
• 2 cups granulated sugar
• 2 large eggs
• 1 tablespoon Baileys Irish Cream

For the Baileys Buttercream Frosting

• 0.5 cup unsalted butter softened (1 stick)
• 2 cups powdered sugar
• 2 tablespoons Baileys Irish Cream

Method

 

Preparation Steps for Brownies

1. Preheat oven to 350°F (175°C).
2. Grease a 9x9-inch baking pan with cooking spray and set aside.
3. In a medium bowl, sift together the flour and salt; set aside.
4. In a saucepan, place the butter and chopped chocolate. Melt over low heat, stirring frequently, until melted and smooth.
5. Remove from heat and stir the sugar into the chocolate mixture; let cool for 3 minutes.
6. Pour the chocolate mixture into your mixer's bowl and beat in the eggs, one at a time.
7. Mix in the 1 tablespoon of Baileys Irish Cream.
8. Stir in the flour mixture with a wooden spoon until just combined.
9. Spread the batter evenly into the prepared pan.
10. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool completely in the pan on a wire rack before frosting.

Preparation Steps for Buttercream

1. Place the softened butter, powdered sugar, and 2 tablespoons of Baileys Irish Cream in a large bowl. Blend together with an electric mixer until smooth and creamy.
2. Once the brownies are completely cool, spread the Baileys buttercream frosting evenly on top.
3. Cut into squares and serve.

Notes

For an extra touch, garnish with chocolate shavings or a drizzle of melted chocolate. These brownies store well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.