Easy Carrot Cake Donuts with Pineapple Frosting
Oh, where do I even begin with this zucchini bread? It’s not just a recipe for me; it’s pure comfort in a loaf. I remember my grandma making this when I was a kid, and the smell of cinnamon and warm zucchini wafting through the house was pure magic. She’d always have a slice waiting for me after school, sometimes with a little smear of butter, and it was just the best. Honestly, there are so many zucchini bread recipes out there, but this one… this one is *the* one. It’s the one that my kids ask for (yes, even the picky ones!), the one I whip up when I have too much zucchini from the garden, and the one that disappears in about two seconds flat at potlucks. It’s like a hug in baked form, and I’m so thrilled to share it with you!
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t use yeast and comes together super fast. Think of it as a more moist, subtly sweet cake that happens to have vegetables in it – don’t worry, you can’t really taste the zucchini itself, but it does wonders for the texture! It’s usually spiced with cinnamon, nutmeg, and sometimes cloves, making it incredibly warming and inviting. Some versions add nuts or chocolate chips, which are always a good idea in my book, but this base recipe is just perfect on its own. It’s the kind of thing that’s been a kitchen staple for generations because it’s so forgiving, incredibly delicious, and a brilliant way to use up that summer squash!
Why you’ll love this recipe?
Okay, let me tell you why this particular zucchini bread recipe is my absolute go-to. First off, the flavor is just incredible. It’s perfectly spiced – not too much, not too little – and has this wonderfully moist crumb that is just to die for. Seriously, I’ve tried other recipes that ended up dry or crumbly, but this one stays tender for days (if it lasts that long, which it usually doesn’t!). And the simplicity? It’s a lifesaver. I can honestly have this mixed up and in the oven in about 15 minutes flat. It’s the kind of recipe that makes you feel like a baking superstar without all the fuss. Plus, it’s surprisingly budget-friendly. Zucchini is usually pretty inexpensive, and the other ingredients are pantry staples for most home bakers. And talk about versatile! You can eat it for breakfast with a smear of cream cheese, as a delightful afternoon snack, or even as a lighter dessert. It’s honestly a crowd-pleaser every single time. What I love most is that it feels both wholesome and indulgent, a combination that’s hard to beat!
How do you make Zucchini bread?
Quick Overview
This recipe is all about simplicity and fantastic results. You’ll whisk together your dry ingredients, then mix your wet ingredients, combine them gently, fold in the grated zucchini, and bake until golden. The result is an unbelievably moist and flavorful loaf that’s perfect for any time of day. Don’t be intimidated by the idea of grating zucchini; it’s the secret to that amazing texture!
Ingredients
For the Main Batter:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional, but I love it!)
1 1/2 cups granulated sugar (you can reduce this slightly if you prefer less sweet)
2 large eggs
3/4 cup vegetable oil (or melted unsalted butter for extra richness)
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 2 medium zucchinis), unpeeled
For Optional Add-ins (My favorites!):
1 cup chopped walnuts or pecans
1 cup chocolate chips (semi-sweet or dark work best)
For the Simple Glaze:
1 cup powdered sugar
2-3 tablespoons milk (or water for a thinner glaze)
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°F (175°C). This ensures the oven is nice and hot when your batter is ready. Then, grab a standard 9×5 inch loaf pan. I like to grease mine really well with butter or cooking spray, and then dust it lightly with flour. This helps prevent any sticking and gives you those beautiful, clean edges when you slice the finished loaf. You can also line it with parchment paper, leaving some overhang on the sides to make lifting it out super easy. Trust me, this step is worth it!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves (if you’re using them). Give it a good whisk for about 30 seconds. This aerates the flour and makes sure all those spices are evenly distributed. You don’t want any pockets of pure cinnamon, right? It’s the little things that make a difference in the final taste!
Step 3: Mix Wet Ingredients
In a separate medium bowl, cream together the granulated sugar and eggs until they’re well combined and slightly lighter in color. Then, slowly stream in the vegetable oil (or melted butter) while whisking continuously until everything is emulsified. Stir in the vanilla extract. This step is where the moisture and richness start to build, setting the stage for that tender crumb.
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 until *just* combined. It’s really important not to overmix here! A few streaks of flour are okay; they’ll disappear when you add the zucchini. Overmixing develops the gluten too much, which can lead to a tougher loaf. We want tender, folks!
Step 5: Prepare Filling
This is where the magic happens. Grate your zucchini using the large holes of a box grater. Don’t peel it! The skin adds color and nutrients. Once grated, give it a gentle squeeze with your hands to remove some, but not all, of the excess moisture. You want it moist, not waterlogged. If you’re adding nuts or chocolate chips, gently fold them into the batter now. My kids always ask for chocolate chips, and honestly, who can blame them?
Step 6: Layer & Swirl
Spoon about half of the batter into your prepared loaf pan and spread it evenly. If you’re adding a second component, like a cinnamon-sugar swirl or a layer of chocolate chips, you’d do it here. I sometimes like to sprinkle a few extra chocolate chips on top before baking. Then, spoon the remaining batter over the top and spread it out. Make sure the batter goes all the way to the edges of the pan for an even rise.
Step 7: Bake
Place the loaf pan in the center of your preheated oven. Bake for 50-65 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.
Step 8: Cool & Glaze
Once it’s baked, let the loaf cool in the pan on a wire rack for about 15-20 minutes. This is crucial for the bread to firm up. Then, carefully invert the pan to release the loaf onto the wire rack to cool completely. Once it’s fully cooled, whisk together the powdered sugar, milk, and vanilla extract for the glaze. You want it thick enough to coat but still pourable. Drizzle it over the top of the cooled loaf. The contrast of the sweet glaze with the spiced bread is just divine!
Step 9: Slice & Serve
Once the glaze has set a bit, slice your beautiful zucchini bread. I like to use a serrated knife for clean cuts. Serve it warm or at room temperature. It’s absolutely delicious on its own, but a little spread of butter or cream cheese takes it to another level. Enjoy every single bite!
What to Serve It With
This zucchini bread is so versatile, it really fits into any part of your day. For a simple breakfast, a thick slice is perfect alongside a hot cup of coffee or tea. I sometimes toast a slice lightly and it’s just heavenly. For a more substantial brunch spread, it’s a wonderful addition. I like to serve it alongside some fresh fruit salad, maybe some scrambled eggs, and a mimosa or a glass of sparkling cider. It adds a touch of sweetness and comfort without being too heavy. As a dessert, especially after a hearty meal, a slice with a scoop of vanilla bean ice cream or a dollop of whipped cream is pure indulgence. And for those cozy snack moments? It’s the ultimate companion. Grab a slice, curl up with a good book or while watching a movie, maybe with a glass of cold milk. My family tradition is to have a slice with a big glass of chocolate milk after soccer practice. It’s always a winner!
Top Tips for Perfecting Your Zucchini Bread
Okay, after making this countless times, I’ve picked up a few tricks that I think really elevate this zucchini bread from good to absolutely spectacular. For the zucchini prep, remember I said not to peel it? That’s key for color and texture. Also, don’t go overboard squeezing out all the moisture; a little bit of liquid from the zucchini is what makes this bread so incredibly moist. If you find your zucchini is super watery, you might want to grate it into a fine-mesh sieve and let it drain for a few minutes before giving it a gentle squeeze. When it comes to mixing, the ‘just combined’ rule is gospel. Seriously, resist the urge to overmix! A few tiny lumps are better than a tough loaf. If you’re adding nuts or chocolate chips, make sure they’re not too cold; room temperature is best so they distribute evenly. For swirling, if you’re making a cinnamon-sugar swirl (which is another delicious option!), just sprinkle it over the first layer of batter before adding the second, then use a knife to gently swirl it through. For ingredient swaps, I’ve experimented! You can often swap out half the all-purpose flour for whole wheat for a slightly heartier loaf, but don’t go over 50% or it can get dense. I’ve also tested this with almond milk in the glaze, and it was surprisingly creamy! Baking is pretty straightforward, but always do the toothpick test. Ovens vary, and it’s better to be safe than sorry. If your loaf seems to be browning too quickly, loosely tenting it with foil is a lifesaver. My biggest glaze tip? Make sure the bread is *completely* cool before glazing. Warm bread + glaze = a melty mess. You want that beautiful drizzle!
Storing and Reheating Tips
Keeping this zucchini bread fresh is pretty easy, but here are a few things I’ve learned over the years. For storing at room temperature, I usually keep it in an airtight container. It stays wonderfully moist for about 3-4 days like this. If it’s very humid where you are, you might want to pop it in the fridge after day 2, just to be safe. For refrigerator storage, an airtight container is still your best bet. It can last up to a week in the fridge, though I find the texture is best within the first 4-5 days. When you’re ready to eat a slice from the fridge, you can either enjoy it cold, or give it a quick 15-20 seconds in the microwave to warm it up slightly. If you want to freeze this amazing bread, wrap the cooled loaf (without the glaze, if possible!) tightly in plastic wrap, then in a layer of aluminum foil. It freezes beautifully for up to 3 months. When you’re ready to thaw, unwrap it and let it come to room temperature on the counter, or thaw it in the refrigerator overnight. If you want to reheat a slice from frozen, you can do so gently in the oven at a low temperature (around 300°F/150°C) for about 10-15 minutes, or pop it in the microwave for a minute or two. For the glaze, I highly recommend waiting until the bread is completely cooled and then glazing it right before serving if you plan to freeze it, or only glazing the portions you plan to eat within a day or two if storing at room temperature.
Frequently Asked Questions
Final Thoughts
So there you have it, my absolute favorite zucchini bread recipe. It’s the kind of recipe that truly warms the soul and makes your kitchen smell like pure happiness. It’s proof that sometimes the simplest recipes are the best, and that a little bit of zucchini can work wonders in making something incredibly delicious and moist. I really hope you give this a try, especially if you’ve got a surplus of zucchini or are just looking for a foolproof, comforting bake. If you love this, you might also enjoy my recipe for [Link to another popular quick bread recipe] or my [Link to a fruit-based baked good] for more cozy baking inspiration! I can’t wait to hear what you think. Please leave a comment below to let me know how yours turned out, and share any fun variations you tried! Happy baking!
Carrot Cake Donuts
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly grease a doughnut pan with cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and salt until well combined.
- Add the egg, vanilla extract, and plain yogurt. Beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the crushed pineapple and shredded carrots with a spatula.
- Spoon the batter into a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter into the prepared doughnut pan, filling each cavity about halfway.
- Bake for 10 minutes.
- Let the doughnuts cool in the pan for 10 minutes before inverting them onto a wire rack to cool completely.
- While the doughnuts are cooling, prepare the frosting. In a bowl, cream together the softened butter and cream cheese until smooth and creamy.
- Add the reserved pineapple juice and powdered sugar. Beat until well combined and smooth.
- To toast the walnuts, add them to a dry skillet over medium heat. Cook, stirring frequently, for 3-5 minutes until fragrant. Let cool.
- Once the doughnuts are completely cooled, frost them with the pineapple cream cheese frosting and sprinkle with toasted walnuts.
