Easy Savory Spinach Feta Bread
You know those recipes that just *feel* like a warm hug? The ones you want to make on a chilly afternoon, the smell filling your entire house and instantly making everything feel cozier? Well, this is one of those for me. It’s my go-to zucchini bread, and honestly, if I didn’t tell you there was zucchini in it, you’d never guess! It’s unbelievably moist, perfectly spiced, and has this wonderful tender crumb that just melts in your mouth. Forget those dry, crumbly versions you might have encountered. This one’s a game-changer, and it’s ridiculously simple to whip up, even on a weeknight. It’s like the happy medium between a quick bread and a decadent cake, and it’s become such a staple in my kitchen, my kids actually ask for it all the time. Honestly, it’s a lifesaver when I need a little something sweet but don’t want to go through the whole process of baking a fancy cake.
What is Zucchini bread?
So, what exactly *is* zucchini bread, and why is it so special? At its heart, it’s a quick bread, meaning it uses chemical leaveners like baking soda and baking powder instead of yeast, so you don’t have to wait for dough to rise. The “zucchini” part comes from, well, grated zucchini! Don’t let that throw you off – it doesn’t taste like a vegetable at all. The zucchini adds an incredible amount of moisture and a subtle sweetness, making the bread super tender and keeping it fresh for days. Think of it like adding a secret ingredient that takes a good quick bread to an absolutely phenomenal level. It’s essentially a sweet loaf cake that happens to have a healthy secret weapon packed inside, making it a little bit of comfort and a little bit of goodness all rolled into one. It’s the kind of thing you can serve for breakfast, as a snack, or even as a light dessert.
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll absolutely adore this zucchini bread? Let’s start with the flavor, shall we? It’s perfectly spiced with cinnamon and a hint of nutmeg, giving it that warm, comforting aroma that just makes you happy. The sweetness is just right – not too much, not too little – balanced beautifully by the natural subtle notes from the zucchini and, if you choose to add them, nuts or chocolate chips. And the texture! This is where the magic truly happens. It’s unbelievably moist and tender, thanks to that grated zucchini. I’ve made this countless times, and it never fails to impress. It stays fresh for days, which is a huge bonus in my book. It’s also surprisingly budget-friendly, using simple pantry staples that most of us already have on hand. And talk about versatile! You can enjoy it plain, slathered with butter, or even add in your favorite mix-ins. It’s genuinely one of the easiest recipes I have, and the payoff in terms of deliciousness is just huge. What I love most about this is that it feels like a real treat, but it’s so straightforward to make. It’s the perfect recipe to have in your back pocket for any occasion, from a casual coffee break to a more formal brunch spread. It’s genuinely a recipe I’ve come back to time and time again because it always delivers.
How do you make Zucchini bread?
Quick Overview
The process is honestly a breeze. You’ll grate your zucchini, mix your dry ingredients, whisk your wet ingredients, then gently combine them all. A quick swirl of filling if you’re feeling fancy, and then into the oven it goes! The beauty of this recipe is its forgiving nature. It’s designed for busy home cooks, so even if you’re not an expert baker, you’ll nail this. The result is a gorgeously moist, flavorful loaf that’s perfect for sharing (or not!).
Ingredients
For the Main Batter:
This is your foundational batter, where all the deliciousness starts. I always make sure to use fresh zucchini – the older, the waterier they can be, and we want that sweet, mild flavor. You’ll need about 2 cups of grated zucchini, squeezed just a little bit to remove excess water. Don’t go crazy squeezing, we want some of that moisture! For the flour, all-purpose is perfectly fine, about 2 ½ cups. Make sure to spoon and level your flour, don’t scoop directly from the bag, or you’ll end up with a denser bread. A teaspoon of baking soda and half a teaspoon of baking powder for that perfect lift. And of course, spices! I love a generous teaspoon of ground cinnamon and a quarter teaspoon of ground nutmeg. Pinch of salt to bring out all the flavors. For sweetness, 1 ½ cups of granulated sugar is about right, but you can adjust slightly to your preference. And three large eggs, at room temperature if you can manage it, they incorporate better. Half a cup of vegetable oil (or melted butter for a richer flavor, though I find oil keeps it moister for longer). And a teaspoon of vanilla extract – always use good quality vanilla, it makes a difference!
For the Filling:
This is optional, but oh-so-worth-it! It adds another layer of flavor and makes the bread look absolutely stunning. I usually go with a simple cinnamon-sugar swirl. So, you’ll need about ¼ cup of brown sugar (packed), a tablespoon of cinnamon, and a tablespoon of flour to help thicken it slightly. Some people love to add chopped walnuts or pecans here – about ½ cup of either is perfect. If you’re a chocolate lover, about ½ cup of chocolate chips (mini or regular) works wonders, or you can even do a combination! I’ve even tried adding some finely chopped crystallized ginger for a little zing, and it was fantastic.
For the Glaze:
This is the crowning glory! It’s super simple and takes the bread to the next level. You’ll need about 1 ½ cups of powdered sugar. Then, about 2-3 tablespoons of milk (you can use any kind, even almond milk if you like, it actually made it even creamier for me last time!) or even orange juice for a citrusy kick. Start with 2 tablespoons and add more until you get your desired drizzle consistency. A splash of vanilla extract really rounds out the flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). This is crucial for even baking. While that’s warming up, grease and flour a 9×5 inch loaf pan. I like to use butter or cooking spray, then dust it with a little flour, tapping out any excess. For extra insurance against sticking, you can also line the pan with parchment paper, leaving a little overhang on the sides to help you lift the bread out later. It’s a small step, but trust me, it saves a lot of heartache when it’s time to unmold!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Give it a good whisking to make sure everything is evenly distributed. This ensures your leavening agents are well-mixed and you don’t get pockets of baking soda in your bread. It’s a simple step, but it’s key to a good rise.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, oil, and vanilla extract until everything is well combined and looks smooth. If your eggs are cold, whisking them a bit longer will help them incorporate better into the oil. Don’t worry if it looks a little thick at this stage.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula or wooden spoon. Stop mixing as soon as you no longer see streaks of dry flour. It’s really important not to overmix here. A few lumps are perfectly fine! Overmixing develops the gluten in the flour too much, which can lead to a tough, dense loaf. We want tender and moist, remember?
Step 5: Prepare Filling
If you’re adding a swirl, now’s the time to mix up your filling ingredients. In a small bowl, combine the brown sugar, cinnamon, and flour. If you’re using nuts or chocolate chips, stir them in now too. Give it a quick mix until it’s well combined. This simple mixture is what gives you that delightful ribbon of flavor throughout the bread.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan and spread it out evenly. Sprinkle about half of your filling mixture over this layer. Then, pour the remaining batter on top and gently spread it out. Sprinkle the rest of the filling over the top. Now for the fun part: grab a knife or a skewer and gently swirl the filling into the batter. You can do this by making zig-zag motions through the batter, being careful not to over-mix and muddy the layers. The goal is to create pretty ribbons of cinnamon-sugar goodness. This is what makes the bread look as good as it tastes!
Step 7: Bake
Place the loaf pan in the preheated oven. Bake for about 50 to 65 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, or with just a few moist crumbs attached. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. I’ve learned that every oven is a little different, so keep an eye on it!
Step 8: Cool & Glaze
Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. This helps it set up and makes it easier to remove without breaking. Then, carefully invert the loaf onto a wire rack to cool completely. It’s *really* important to let it cool completely before glazing, otherwise, the glaze will just melt off. While it’s cooling, whisk together your powdered sugar, milk (or juice), and vanilla for the glaze until it’s smooth and pourable. Once the bread is completely cool, drizzle the glaze generously over the top. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, grab a serrated knife and slice into your masterpiece! It’s best served at room temperature, so you can really appreciate the texture and flavors. If you have any left, which is unlikely at my house, store it according to the instructions below. Enjoy every single delicious bite!
What to Serve It With
This zucchini bread is a star on its own, but it also plays wonderfully with other things! For a simple breakfast, a thick slice with a generous smear of butter is pure heaven. It’s hearty enough to keep you going until lunch. If you’re hosting a brunch, slice it a little thinner and serve it alongside fresh fruit salad, yogurt parfaits, or even some scrambled eggs and crispy bacon. It adds that touch of homemade sweetness that everyone loves. As a dessert, it’s perfect with a dollop of whipped cream or a scoop of vanilla bean ice cream. It’s also lovely with a warm cup of coffee or a glass of cold milk. And for those cozy snacks when you just need something comforting, it’s absolutely perfect. I sometimes toast a slice and serve it with a little extra butter – pure bliss. My family has a tradition of having this on Saturday mornings with a big pot of coffee, and it just feels like the perfect start to the weekend.
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve picked up a few little tricks that I think really make a difference. Here are my top tips for making sure your zucchini bread turns out perfectly every single time:
Zucchini Prep: The most crucial step! You want to grate your zucchini using the large holes of a box grater. After grating, place it in a fine-mesh sieve or a clean kitchen towel. Gently press down to squeeze out some excess moisture. You don’t want it bone dry, but you don’t want it soaking wet either, as that can make your bread gummy. I’ve found that using medium zucchini is best – they have fewer seeds and less water. If you’re using a very large zucchini, you might want to scoop out the seedy core before grating.
Mixing Advice: As I mentioned before, do not overmix the batter once you combine the wet and dry ingredients. Seriously, this is the golden rule of quick breads. Stop as soon as you no longer see dry flour. A few lumps are perfectly fine and even desirable for a tender crumb. Overmixing leads to tough bread, and we just can’t have that!
Swirl Customization: If you’re doing the swirl, have fun with it! You can create more intricate patterns by layering the filling and batter a bit more deliberately, or just do a few quick zig-zags for a more rustic look. Don’t worry about perfection; the beauty is in the imperfect swirls. If you’re adding nuts or chocolate chips directly into the batter, give them a light toss in a tablespoon of the dry flour mixture first. This helps prevent them from sinking to the bottom.
Ingredient Swaps: This recipe is pretty forgiving. If you don’t have vegetable oil, you can use melted butter (about ½ cup) for a richer flavor, though it might not keep quite as long. You can also swap out some of the all-purpose flour for whole wheat flour (about half and half) for a slightly heartier bread, but it might be a touch denser. For the milk in the glaze, I’ve successfully used dairy-free milks like almond or soy milk, and they work beautifully. You can also use water or even a bit of fruit juice.
Baking Tips: Always use the middle rack of your oven for baking. This ensures the most even heat circulation. If you notice the top is browning too quickly before the center is cooked, tent it loosely with aluminum foil. I usually use a wooden skewer or a thin knife to test for doneness. If it comes out clean or with just a few moist crumbs, it’s ready. If it comes out with wet batter, it needs more time.
Glaze Variations: The simple powdered sugar glaze is fantastic, but you can get creative. Add a teaspoon of lemon zest or orange zest for a citrusy lift. A pinch of cardamom can add a wonderful warmth. You can also make a cream cheese glaze (cream cheese, butter, powdered sugar, and a splash of milk) for a richer topping. For a more rustic look, skip the glaze entirely and just dust the cooled loaf with a little powdered sugar.
Storing and Reheating Tips
Keeping your delicious zucchini bread fresh is easy! For the best quality, I always recommend letting it cool completely before storing.
Room Temperature: Once completely cooled, you can store the zucchini bread at room temperature, tightly wrapped in plastic wrap or in an airtight container. It should stay wonderfully moist and delicious for up to 3-4 days. It’s perfect for slicing off a piece whenever a craving strikes!
Refrigerator Storage: If your kitchen tends to be warm, or if you want it to last a bit longer, you can store it in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It will keep well for about 5-7 days. Just be aware that refrigeration can sometimes make baked goods a little drier, but this recipe is so moist it holds up well.
Freezer Instructions: This zucchini bread freezes beautifully, making it perfect for prepping ahead! Once completely cooled, wrap the entire loaf tightly in a double layer of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe airtight container. It will keep well in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature on a wire rack. You can also thaw slices individually.
Glaze Timing Advice: If you plan to store the bread at room temperature or in the refrigerator, it’s best to glaze it *after* it has cooled completely. If you’re freezing the bread, I highly recommend glazing it *after* it has thawed. This prevents the glaze from becoming sticky or cracking during freezing and thawing. You can also store the glaze separately in an airtight container in the fridge and drizzle it on just before serving.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite zucchini bread recipe! It’s truly a testament to how simple ingredients can come together to create something so incredibly delicious and satisfying. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out. The moisture, the spice, the tender crumb – it’s all just perfection in my book. If you love this recipe, I think you might also enjoy my moist banana bread or my easy blueberry muffins, which share that same cozy, homemade feel. Give this zucchini bread a try; I promise you won’t regret it, and you might just find your new go-to sweet treat. I can’t wait to hear what you think and how yours turns out! Don’t forget to leave a comment below with your thoughts or any fun variations you come up with. Happy baking!
Spinach Feta Loaf
Ingredients
Method
- Preheat oven to 350℉. Line an 8x4 inch loaf pan with parchment paper.
- In a large pan, heat the 1 tsp olive oil on medium high. Add in the scallions and sauté for 1 minute. Add in the rough chopped spinach and sauté until mostly wilted - 1 minute. Transfer to a paper towel lined plate to slightly cool. Pat dry as best you can.
- In a large bowl, whisk together the eggs, olive oil, and buttermilk until smooth. Sift in the flour, baking powder, salt, and pepper to taste and mix to combine. Fold in the feta, mozzarella, dill, and spinach. Transfer the batter to your pan and spread out evenly. Bake for 50-60 minutes or until a toothpick comes out clean. Allow to set in your pan for 10 minutes then transfer to a wire rack to cool completely.
