Peanut Butter Brownie Bliss Easy Recipe
Okay, so you know how sometimes you just have a craving for something sweet, something comforting, something that just feels like a warm hug? That’s exactly what this zucchini bread does for me. It’s not just any zucchini bread, though. This is *the* zucchini bread. I’ve been making it for what feels like forever, and honestly, it’s one of those recipes that’s become a staple in my kitchen, especially when I’ve got a couple of zucchinis lurking around that need using up. Forget those dry, crumbly versions you might have tried; this one is incredibly moist, bursting with warm spices, and just has that perfect balance of sweet and… well, zucchin-y goodness. It’s like a hug in a slice, and my family devours it like nobody’s business. I swear, the smell alone when it’s baking is enough to get everyone to gather in the kitchen, noses twitching with anticipation. If you’re looking for a tried-and-true, crowd-pleasing recipe that’s surprisingly easy to whip up, you’ve found it!
What is Zucchini bread?
So, what exactly is this magic we’re talking about? At its heart, zucchini bread is a quick bread, meaning it doesn’t rely on yeast to rise like a traditional loaf of bread. Instead, it uses leavening agents like baking soda and baking powder. The star ingredient, of course, is shredded zucchini! Now, before you get weirded out by the idea of vegetables in your sweet bread, trust me on this. The zucchini does something amazing: it adds incredible moisture and a tender crumb without adding any discernible vegetable flavor. It’s a total secret weapon! Think of it as a super moist, spiced cake that just happens to have a healthy-ish boost from a vegetable. It’s that comforting, slightly sweet, slightly spiced baked good that’s perfect with a cup of coffee in the morning or as a delightful afternoon treat. It’s essentially a baker’s clever trick to make something delicious even better and, dare I say, a little bit nutritious!
Why you’ll love this recipe?
There are so many reasons why this zucchini bread has earned a permanent spot in my recipe binder, and I think you’re going to love it just as much. First off, the flavor is just phenomenal. It’s got that perfect harmony of warm cinnamon, a hint of nutmeg, and just the right amount of sweetness. The texture is where it really shines, though. It’s unbelievably moist and tender, thanks to the shredded zucchini. Seriously, you’ll be amazed at how soft it stays, even on day two (if it lasts that long!). And let’s talk about simplicity. This is a lifesaver on busy nights or when unexpected guests pop over. You likely have most of the ingredients in your pantry already. Plus, it’s surprisingly budget-friendly, especially when zucchini is in season and practically given away at the farmer’s market. What I love most about this recipe is its versatility. You can easily jazz it up with chocolate chips, walnuts, or even a swirl of cream cheese if you’re feeling fancy. It’s my go-to when I want something that feels decadent but is actually pretty straightforward to make. Compared to other baked goods that require precise techniques or long rising times, this zucchini bread is a breath of fresh air. It’s a recipe that’s forgiving and consistently delicious, which is exactly what I look for in my everyday baking.
How do you make Zucchini bread?
Quick Overview
This recipe is all about bringing together simple ingredients to create something truly special. You’ll be mixing your dry and wet ingredients separately, then combining them until just incorporated. The real magic happens when you fold in the shredded zucchini and any optional add-ins. We’ll bake it until golden brown and a toothpick comes out clean, then let it cool slightly before enjoying. It’s honestly that straightforward. The key is not to overmix, which keeps the bread wonderfully tender. You’ll be amazed at how quickly this comes together, making it perfect for those moments when a sweet craving strikes!
Ingredients
For the Main Batter:
Here’s what you’ll need to get that amazing base going. I always try to use fresh, good-quality ingredients because it really does make a difference. For the flour, all-purpose is perfect, but if you find yourself needing a gluten-free option, I’ve had great success with a good 1:1 gluten-free baking blend. Make sure your baking soda and baking powder are fresh; that’s crucial for a good rise! And for the sweetener, granulated sugar works beautifully, but I’ve also experimented with brown sugar for a slightly deeper, caramel-like flavor, and it’s divine. Don’t skip the salt; it really enhances all the other flavors. I love using large eggs because they provide structure and richness. And for the fat, melted unsalted butter gives the best flavor, but I’ve tested this with a neutral oil like canola or vegetable oil, and it works perfectly too, making it extra moist.
For the Filling:
This is where the star ingredient comes in! You’ll need about two cups of shredded zucchini. Make sure to squeeze out as much excess moisture as you can. This is probably the most important step for preventing a soggy loaf. I usually grate my zucchini on the large holes of a box grater. If you’re feeling adventurous, you can add in a cup of chocolate chips (mini or regular are both great!), chopped walnuts, or pecans for a lovely crunch. Some people even like adding a touch of cinnamon or nutmeg directly into the batter at this stage for an extra spice kick.
For the Glaze:
This is completely optional, but oh-so-worth-it if you ask me! It’s a simple powdered sugar glaze. You’ll need powdered sugar, a splash of milk (or almond milk for an even creamier texture!), and a tiny bit of vanilla extract for that lovely aroma. You can adjust the consistency by adding more milk if you want it thinner, or more powdered sugar if you prefer it thicker. Sometimes I’ll even add a little lemon zest to the glaze for a bright, fresh twist. It just elevates the whole experience and makes it feel a bit more special.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 350°F (175°C). This is the golden temperature for most quick breads. While the oven is warming up, take a standard 9×5 inch loaf pan and grease it really well. I like to use butter or a baking spray. Then, I dust it with a little flour, tapping out any excess. This ensures your beautiful loaf won’t stick. For extra insurance, you can also line the pan with parchment paper, leaving a little overhang on the sides so you can easily lift the bread out later. Trust me, this makes life so much easier!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, granulated sugar, baking soda, baking powder, and salt. You want to make sure everything is evenly distributed. This step might seem simple, but it’s important for ensuring your leavening agents are properly mixed, which leads to an even rise and texture throughout the bread. I always give it a good whisk for about 30 seconds, making sure there are no pockets of flour or baking soda.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your melted butter (or oil) and eggs. Make sure they’re well combined and the mixture is slightly emulsified. Then, stir in your vanilla extract. It’s generally a good idea to let your melted butter cool slightly so it doesn’t scramble the eggs, but as long as it’s not piping hot, you should be good to go. This is also where you might add any liquid sweeteners like maple syrup if you’re deviating from the base recipe.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix them together until they are *just* combined. It’s really, really important not to overmix here. You’ll likely still see a few streaks of flour, and that’s okay! Overmixing develops the gluten in the flour too much, which can result in a tough, dense bread. We want tender and moist, remember?
Step 5: Prepare Filling
This is where the star ingredient comes in! Make sure you’ve shredded your zucchini and squeezed out as much liquid as possible. I usually put it in a clean kitchen towel or paper towels and give it a good squeeze. You want it pretty dry. Gently fold the shredded zucchini into the batter. If you’re adding in chocolate chips or nuts, fold those in now too. Again, just fold until they’re evenly distributed, being careful not to overwork the batter.
Step 6: Layer & Swirl
Pour the batter into your prepared loaf pan and spread it out evenly. If you want to add a swirl, now’s the time! For instance, if you’re adding chocolate chips, you can layer half the batter, sprinkle chocolate chips, then add the rest of the batter. Or, if you’re doing something like a cinnamon-sugar swirl, you’d sprinkle that over the batter and then gently swirl it in with a knife. For this basic recipe, just smoothing the top is perfect!
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, of course. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean (or with just a few moist crumbs attached, not wet batter). If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the remaining baking time.
Step 8: Cool & Glaze
Once it’s baked, take the loaf pan out of the oven and let it cool in the pan for about 10-15 minutes. This allows the bread to set up a bit more. Then, carefully invert the loaf onto a wire rack to cool completely. This is crucial! If you try to glaze it while it’s still warm, the glaze will melt right off. Once it’s totally cool, whisk together your glaze ingredients and drizzle it over the top. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
And there you have it! A beautiful, moist, and utterly delicious zucchini bread. Use a sharp serrated knife to slice it. The glaze will have set nicely, and you’ll get those perfect slices, ready to be enjoyed. This bread is absolutely wonderful on its own, but feel free to serve it with a smear of butter if you like. It’s best enjoyed at room temperature, especially with the glaze.
What to Serve It With
This zucchini bread is so versatile, it fits into almost any occasion! For a simple
For Breakfast:
It’s amazing warmed up slightly with a dollop of cream cheese or just plain butter. A hot cup of coffee or a strong black tea is the perfect companion to start your day. I sometimes pack a slice for my husband’s lunch, and he says it makes his morning meetings so much better!
For Brunch:
Elevate it by serving it on a pretty platter alongside fresh berries or a fruit salad. It’s a lovely sweet counterpoint to savory brunch dishes like eggs benedict or bacon. A mimosa or a sparkling cider pairs wonderfully, making it feel a bit more festive. My kids always love it when we have it as part of a weekend brunch spread; it’s always the first thing to disappear!
As Dessert:
If you’re craving something sweet after dinner, this is your answer! Serve a warm slice with a scoop of vanilla bean ice cream, or a drizzle of caramel sauce. It’s also wonderful with a light dusting of powdered sugar if you skipped the glaze. It’s a comforting end to any meal without being too heavy.
For Cozy Snacks:
This is probably my favorite way to enjoy it. Grab a mug of hot chocolate or a chai latte, curl up on the sofa with a good book, and savor a slice. It’s the ultimate comfort food for a rainy afternoon or a chilly evening. It’s also a fantastic treat to bring to a friend’s house; it’s always a welcomed gesture!
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few tricks that really make a difference in achieving that perfect loaf. Here are some of my favorite tips:
Zucchini Prep:
This is probably the MOST important step. You absolutely must squeeze out as much moisture as possible from the shredded zucchini. I usually use a clean kitchen towel or several layers of paper towels and wring it out like you mean it! If you skip this, you’ll end up with a dense, gummy, or even watery bread. It’s better to grate your zucchini a bit in advance and let it sit in a colander while you prep other things, so gravity can help with the moisture removal. Fresh zucchini is best, but if you have frozen, make sure it’s thoroughly thawed and squeezed dry.
Mixing Advice:
I can’t stress this enough: do NOT overmix the batter. Mix until the dry and wet ingredients are *just* combined. A few streaks of flour are totally fine. Overmixing develops the gluten, leading to a tough, chewy loaf, and we want tender and moist! Gently fold in your add-ins like chocolate chips or nuts. The goal is to barely incorporate them.
Swirl Customization:
While this recipe is fantastic plain, don’t be afraid to get creative with swirls. For a chocolate swirl, reserve a tablespoon or two of batter, mix in cocoa powder and a little extra sugar, then dollop it on top of the batter in the pan and swirl with a knife. For a cinnamon-sugar swirl, mix cinnamon and sugar together, sprinkle over the batter, and then swirl gently. This adds another layer of flavor and visual appeal.
Ingredient Swaps:
I’ve tested this extensively! For the flour, a good 1:1 gluten-free baking blend works well, but you might need a touch more liquid. If you don’t have butter, a neutral oil like canola, vegetable, or even melted coconut oil (though it can add a slight coconut flavor) works great and can even make it more moist. For a different flavor profile, try substituting half the granulated sugar with brown sugar for a richer, caramel note. You can also experiment with different spices like ginger or allspice for a complex flavor.
Baking Tips:
Always know your oven. If it tends to run hot, you might need to reduce the temperature slightly or bake for less time. I usually bake my loaves on the middle rack. To check for doneness, a wooden skewer or toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. If the top is browning too fast, loosely tent it with foil. Don’t be tempted to cut into it right away; let it cool for at least 15 minutes in the pan, then completely on a wire rack for the best texture.
Glaze Variations:
The basic powdered sugar glaze is classic, but you can make it your own! Add a tablespoon of lemon juice or zest for a bright, citrusy kick. A little espresso powder whisked into the glaze creates a mocha flavor. Or, if you’re a chocolate lover, melt some chocolate and swirl that into your powdered sugar glaze. For a thinner glaze, use more liquid; for a thicker one, add more powdered sugar. Drizzle it artfully or just pour it on – it’s all about personal preference!
Storing and Reheating Tips
Proper storage is key to keeping this zucchini bread delicious, and luckily, it holds up beautifully! Here’s how I do it:
Room Temperature:
Once completely cooled, you can store the loaf (if it’s not already sliced) at room temperature, tightly wrapped in plastic wrap or in an airtight container. It will stay fresh and moist for about 2-3 days. If it’s sliced, it’s best to store it wrapped to prevent the cut edges from drying out. I usually slice it as needed to keep the interior as moist as possible.
Refrigerator Storage:
If your kitchen is particularly warm or humid, or if you want to extend its freshness for a bit longer, you can refrigerate the loaf. Again, make sure it’s tightly wrapped or in an airtight container. It should stay good for up to a week. The texture might become a bit firmer when cold, but it thaws out beautifully.
Freezer Instructions:
This bread freezes like a dream, which is fantastic for making ahead or for those times when you just can’t eat it all at once! Once completely cooled and sliced (or as a whole loaf), wrap it tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To thaw, simply remove it from the freezer and let it come to room temperature on the counter for a few hours. If you’re reheating a slice, a few seconds in the microwave or a brief stint in a warm oven works wonders.
Glaze Timing Advice:
For the best results, always apply the glaze *after* the bread has completely cooled. If you’re storing it at room temperature or in the refrigerator, the glaze should hold up well. If you’re freezing it with glaze, be aware that the glaze might soften slightly upon thawing. If you prefer a perfect glaze after freezing, you can freeze the un-glazed bread and glaze it once it’s thawed and at room temperature.
Frequently Asked Questions
Final Thoughts
Honestly, if there’s one recipe that truly embodies comfort and home for me, it’s this zucchini bread. It’s more than just a recipe; it’s a feeling. It’s that delightful aroma filling your kitchen, the anticipation of that first moist bite, and the joy of sharing something homemade with the people you love. It’s a testament to how simple ingredients can create something so incredibly satisfying. The fact that it uses up that surplus zucchini is just the icing on the cake, or in this case, the glaze on the bread! If you enjoy this recipe, I think you might also love my Spiced Apple Crumble Bars – they have a similar cozy, comforting vibe. Give this zucchini bread a try, and I promise, you won’t be disappointed. I can’t wait to hear how yours turns out and what delicious variations you come up with!
Peanut Butter Brownies
Ingredients
Method
- Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper, leaving a slight overhang to help lift the brownies out of the pan. You can use small binder clips to fasten the top edge of the parchment paper to the baking dish to prevent it from folding over onto the brownies as they bake. Lightly spray the parchment paper with nonstick cooking spray.
- In a small bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and chocolate chips.
- In a medium-sized mixing bowl, add the melted and cooled butter.
- Add the granulated and light brown sugar, room temperature eggs, vanilla extract and kosher salt to the butter and stir just until combined.
- Stir in the flour mixture and chocolate chips just until combined. (It’s very important to not overmix the brownie batter which would make tough textured brownies)
- Use a silicone spatula, or an offset spatula to spread half of the brownie batter evenly into the prepared baking dish.
- Dollop teaspoons of the 2/3 cup creamy peanut butter on top of the brownie batter. (You can add the creamy peanut butter to a piping bag for more control)
- Spread the remaining brownie batter over the top of the creamy peanut butter dollops.
- Heat the 1/3 cup of peanut butter in a microwave safe bowl for about 10 seconds and stir well.
- Drizzle the heated creamy peanut butter over the top of the brownie batter. Use the tip of a knife to create a swirl pattern.
- Bake for about 30 minutes, or until a toothpick inserted comes away with a few moist crumbs.
- Allow the brownies to cool completely at room temperature for 2 hours before cutting 4 slices x 4 slices and serving.
