Easy Spinach Prosciutto Mozzarella Bake

There’s something about the smell of zucchini bread baking in the oven that just transports me straight back to my childhood kitchen. My mom used to make this every late summer when the zucchinis from the garden were coming in fast and furious. The warm mix of cinnamon, vanilla, and that subtle veggie sweetness filled the whole house, tempting everyone before it even cooled. Honestly, if I had to compare it to another classic treat, I’d say it’s like the cozy cousin to banana bread – just as comforting but with a little more texture and that faintly nutty flavor. If you’ve never tried zucchini bread or thought you’re not sure what “human” really means here when making it, stick with me – this recipe is like a warm hug in loaf form, and it’s easier than you think!

What is Mom’s Zucchini Bread?

Think of this zucchini bread as a wonderfully moist, lightly spiced quick bread that sneaks in shredded zucchini for a little veggie boost without shouting “healthy.” It’s essentially a sweet loaf packed with tender shreds of zucchini, cinnamon, vanilla, and a little crunch from nuts or chocolate chips if you’re feeling fancy. The name is simple, but the love baked in every slice is anything but. It’s one of those recipes handed down by generations and perfected by trial and error in home kitchens. You don’t need a fancy technique or weird ingredients – just simple pantry staples and that humble zucchini, which, by the way, keeps it beautifully moist without making it taste veggie-heavy. This bread works great as a quick snack, breakfast, or a sweet little coffee companion anytime in the day.

Why you’ll love this recipe?

What I love most about this zucchini bread is its perfect blend of indulgence and simplicity. The flavor profile has this cozy warmth from cinnamon and vanilla, balanced by the subtle sweetness of brown sugar, making it satisfyingly rich but not too sweet. Plus, the zucchini adds this moistness that keeps the bread soft for days – no need to worry about it drying out by the next morning! I swear, this one disappeared in minutes at my house whenever I brought it out.

It’s also a lifesaver on busy nights or rushed mornings. Honestly? It’s the kind of recipe you can whip up without a second thought—no fancy tools, just mixing bowls and a loaf pan. And if you’re watching your budget, zucchini bread is a great way to use up a glut of homegrown veggies or inexpensive summer produce without breaking the bank.

Another reason it’s a long-time favorite: versatility. You can switch up the add-ins—walnuts, pecans, chocolate chips, or even a sprinkle of coconut—and tweak the glaze or frosting to make it your own. It reminds me a bit of banana bread but feels a touch lighter, which I appreciate, especially when my kids ask for seconds but I’m watching their sugar intake. If you enjoy simple, no-fuss bakes like my beloved banana muffins or classic pumpkin bread, you’ll find this just as comforting and rewarding.

How do I make Zucchini bread?

Quick Overview

This recipe is one of my go-tos because it’s straightforward: shred zucchini, mix wet and dry ingredients separately, then combine and bake. The magic happens in the gentle swirl of cinnamon and the zucchini’s marvelously tender texture. You don’t need a mixer unless you want to save your arm from some stirring, and there’s zero fiddly steps—perfect for realizing you forgot about dinner and need something quick but meaningful. Trust me, this method keeps the bread moist, tender, and bursting with warmth every time.

Ingredients

For the Main Batter:

• 2 cups all-purpose flour – I always sift mine; it keeps the crumb light and airy.
• 1 teaspoon baking soda – the secret behind that gentle rise.
• 1/2 teaspoon baking powder – helps with extra fluffiness.
• 1/2 teaspoon salt – brings all the flavors together.
• 1 1/2 teaspoons ground cinnamon – the warm hug in every bite.
• 1/4 teaspoon nutmeg – adds depth without overpowering.
• 1 cup granulated sugar – balances the zucchini’s moisture.
• 1/2 cup brown sugar, packed – for that lovely caramel note.
• 2 large eggs, room temperature – they give the bread structure.
• 1/2 cup neutral oil (like vegetable or canola) – helps keep it tender. I tried olive oil once and it was fine but a little greener in flavor.
• 1 teaspoon pure vanilla extract – because vanilla just makes everything better.
• 1 1/2 cups shredded zucchini – fresh and finely shredded, with excess moisture squeezed out.

For the Filling (Optional but Highly Recommended):

• 1/2 cup chopped walnuts or pecans – adds a welcome crunch.
• 1/2 cup mini chocolate chips – my kids’ favorite twist that makes this bread totally irresistible.

For the Glaze (Optional):

• 1 cup powdered sugar – start with less, you can always add more.
• 2 tablespoons milk or half-and-half – for creaminess; almond milk works surprisingly well.
• 1/2 teaspoon vanilla extract – to complement the bread’s flavor.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan generously with butter or nonstick spray, then line it with parchment paper if you like extra perks like easy lifting. I always do this because messy pans are the worst when you’re rushing!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined. You’ll notice the cinnamon dust floating around here—this little step is key to making sure every bite has that beautiful spice burst.

Step 3: Mix Wet Ingredients

In a separate bowl, beat the eggs well with granulated sugar and brown sugar until glossy and lighter in color—usually a couple of minutes by hand or less with a mixer. Add the oil and vanilla, stirring until everything’s smooth and inviting. It smells amazing already!

Step 4: Combine

Pour the wet mixture into the dry ingredients and gently fold together with a spatula. The key is to mix just until you don’t see dry flour anymore—overmixing can make the bread tough, so stop when the batter looks lumpy but unified. Then fold in the shredded zucchini and your choice of nuts or chocolate chips.

Step 5: Prepare Filling

If you want a little extra texture and flavor layers, toss nuts or mini chocolate chips right into the batter now. You can customize this based on what your family loves—pecans give a buttery crunch, and chocolate chips bring a fun surprise that my kids go wild for.

Step 6: Layer & Swirl

Pour half the batter into the loaf pan and smooth it out gently. If you want to get fancy, sprinkle a pinch more cinnamon or a few extra nuts, then pour the rest on top. For a marbled effect, run a skewer or knife gently through the batter in a figure-eight motion to swirl, but avoid overdoing it. This little extra look always makes me feel fancy, even if I’m just baking after a hectic day.

Step 7: Bake

Pop the loaf into the oven and bake for 55 to 65 minutes. Start checking around 50 minutes by inserting a toothpick or cake tester in the center—it should come out clean or with a few moist crumbs. Ovens vary, so keep an eye on it after 50 minutes to avoid overbaking. The smell filling your kitchen at this point? Pure magic.

Step 8: Cool & Glaze

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you’re glazing it, wait until it’s fully cool to drizzle the powdered sugar glaze on top. This glaze is thin enough to soak slightly into the loaf’s top, giving a shiny, sweet finish without overpowering.

Step 9: Slice & Serve

Use a serrated knife for clean slices—it keeps the loaf from squishing. I like serving mine slightly warm or at room temperature, with a pat of butter or just plain. Honestly, a cup of coffee or tea on the side makes it feel like a little moment of calm, no matter how crazy the day’s been.

What to Serve It With

For Breakfast: A thick slice of this bread with a smear of cream cheese and a strong cup of black coffee makes for a dreamy start. I sometimes throw in some fresh berries on the side to brighten things up.

For Brunch: It pairs wonderfully with a fresh fruit salad and lightly whipped ricotta or mascarpone. Add sparkling water or a mimosa for that brunch vibe, and you’ve got yourself a treat that doubles as fancy and comforting.

As Dessert: Serve the bread toasted with a drizzle of honey and a scoop of vanilla ice cream if you’re feeling indulgent. The warm spices pair beautifully with the cold creaminess, and the nuts add a perfect contrast.

For Cozy Snacks: My family loves this bread with a cup of chamomile tea or hot cocoa on chilly afternoons. It’s the sort of snack that makes you feel like you’re wrapped in a cozy blanket, complete with soft flannel pajamas (don’t judge me!).

This recipe became part of our family traditions because of all these little moments—whether for casual day-to-day snacking or something a bit more special.

Top Tips for Perfecting Your Mom’s Classic Zucchini Bread

Zucchini Prep: I’ve learned the hard way that squeezing out the zucchini’s excess moisture is crucial to avoid soggy bread. I use a clean kitchen towel or paper towels and give it a good twist until most water is gone, but the zucchini still feels fresh and juicy. Grating finely is best; coarse bits can create uneven texture.

Mixing Advice: The batter looks lumpy, and that’s totally fine—overmixing will make it dense and heavy. Fold gently, just until combined, and your crumb will be light and tender every time. When in doubt, stop stirring sooner rather than later!

Swirl Customization: For that beautiful cinnamon swirl, swirl the batter gently in the pan with a skewer or butter knife—don’t overdo it or the swirls will blur together. The trick I picked up is to do slow, deliberate figure-eights instead of quick zigzags.

Ingredient Swaps: I’ve swapped half the all-purpose flour for whole wheat flour for a nuttier flavor and extra fiber; it works well, but you lose a bit of fluffiness. Almond or coconut milk can replace regular milk in the glaze for a dairy-free version. Coconut oil swaps beautifully for neutral oil but adds a hint of tropical flavor.

Baking Tips: Place your loaf pan in the center of the oven to ensure even heat distribution. If your oven runs hot, tent the bread loosely with foil after 40 minutes to prevent over-browning. I always test doneness toward the end with a toothpick—better safe than sorry!

Glaze Variations: Sometimes I swap the vanilla glaze for a simple lemon glaze—powdered sugar with a splash of fresh lemon juice. It’s zesty and bright, your bread suddenly feels lighter and spring-ready. You can apply it while the bread is warm for a lightly melted gloss or wait for the bread to cool completely if you prefer a thick icing.

Honestly, I learned most of these tips after some “oops” moments and tweaking the recipe over years; now, this bread hits the sweet spot every time. It’s truly a labor of love that pays off.

Storing and Reheating Tips

Room Temperature: Keep the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temp for up to 3 days. I like to keep it out for occasional snacking, and it stays moist and soft without drying out.

Refrigerator Storage: If you want it to last longer, store the bread wrapped well in an airtight container or tightly covered in the fridge for up to a week. It won’t dry out much, but the texture changes slightly – I bring it back to room temp before serving.

Freezer Instructions: To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and then again in foil or a freezer bag. It keeps well for about 2 to 3 months. When you’re ready to eat, thaw overnight in the fridge or warm slices in the toaster oven gently to revive that fresh-baked feeling.

Glaze Timing Advice: If you’re planning to store the bread for a while, I recommend adding the glaze right before serving instead of before storage to avoid sticky messes or absorbed sogginess. If you’ve already glazed it before storing, just reapply a fresh drizzle after reheating for that lovely glossy finish.

Frequently Asked Questions

Final Thoughts

This zucchini bread has truly become a kitchen staple for me—a recipe that’s stood the test of time with its familiar flavors and effortless charm. It’s the kind of baking that feels like sharing a piece of home, whether you’re making it for a family breakfast or popping a slice into your lunchbox. I hope it brings the same cozy vibes and sweet nostalgia to your kitchen that it always does to mine. If you decide to try it, I’d love to hear how yours turns out or what creative spins you come up with! Drop a comment, share your ratings, or brag about your own family tweaks—nothing makes my day like hearing from fellow bread lovers. Happy baking!

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

This Stuffed Pork Tenderloin with Spinach, Prosciutto and Mozzarella is a wonderful dish for the holidays or any weeknight dinner. It's surprisingly easy to make but impressive enough for guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Marinade & Seasoning

• 3 cloves garlic crushed
• 2 tbsp lemon juice freshly squeezed
• 1 tsp Dijon mustard
• 1 tsp olive oil
• 0.25 tsp fresh ground black pepper

Pork & Filling

• 1 pound pork tenderloin
• 1.5 ounces part skim mozzarella cheese
• 2 cups fresh baby spinach
• 2 tbsp chopped sun dried tomatoes
• 1 ounce thin sliced prosciutto
• salt and fresh cracked pepper to taste

Method

 

Preparation Steps

1. Preheat the oven to 425°F.
2. Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
3. Cut a lengthwise slit down the center of the tenderloin to within 0.5-inch of the bottom (careful not to cut all the way through).
4. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 0.5-inch of bottom; cover with plastic wrap. Flatten to 0.25-inch thickness with a mallet.
5. Remove plastic wrap; spread 0.5 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and prosciutto on top, press down gently.
6. Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1.5-inch to 2-inch intervals with kitchen string.
7. Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.
8. Bake, uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board.
9. Let stand 10 minutes before removing string and slicing. Slice in 4 pieces.

Notes

This recipe is a crowd-pleaser and can be made ahead of time. Serve with your favorite side dishes.