Easy French Bread Pizza Your Family Will Love
There are some recipes that just stick with you, aren’t there? The ones that feel like a warm hug on a chilly day, or the smell of grandma’s kitchen wafting through the house. This zucchini bread? It’s absolutely one of those for me. It’s not just *any* zucchini bread; it’s the one that surprised me years ago and has been a staple in my kitchen ever since. It’s ridiculously moist, bursting with warmth from cinnamon and nutmeg, and just sweet enough. Honestly, it’s my go-to when I need a little something sweet, but don’t want to go through the whole process of baking a big cake. It’s so much easier than, say, a classic chocolate fudge cake, but it hits that same comforting spot. My family devours it, and friends always ask for the recipe, so I figured it’s time to finally share it here with you all. Get ready, because this is about to become your new favorite!
What is Zucchini bread?
Okay, so what exactly *is* zucchini bread? 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. It’s named after the star ingredient, zucchini, which might sound a little strange for a sweet bread, right? But trust me on this! When zucchini is grated and baked, it practically melts into the batter, adding an incredible amount of moisture and a super tender crumb. It’s not like you bite into it and think, “Hmm, zucchini.” You just get this wonderfully soft, rich cake-like texture. Think of it as a delicious secret ingredient that makes a good quick bread absolutely phenomenal. It’s similar to banana bread in that it uses a vegetable (or fruit, botanically speaking!) to add moisture and a subtle sweetness, but zucchini gives it a lighter, more nuanced flavor that pairs beautifully with spices.
Why you’ll love this recipe?
What makes zucchini bread so special?flavor is just spot-on. It’s perfectly spiced with cinnamon and a hint of nutmeg, creating that cozy, comforting aroma that fills your house the moment it starts baking. It’s sweet, but not overpoweringly so, which I really appreciate. Then there’s the simplicity – honestly, this recipe is a lifesaver on busy weeknights or when unexpected guests pop over. You can whip it up in about 15 minutes of active time, and the rest is just hands-off baking. No fancy equipment needed, just a bowl, a whisk, and a loaf pan. It’s also incredibly cost-efficient. Zucchini is often super affordable, especially when it’s in season, and the other pantry staples are things I usually have on hand. It makes a generous loaf that’s perfect for sharing (or not!). What really sets this apart for me is its versatility. While it’s amazing on its own, you can easily jazz it up with chocolate chips, chopped nuts, or even a swirl of cream cheese. It’s also fantastic served warm with a pat of butter, or even better, with a drizzle of my easy vanilla glaze (more on that later!). It’s the kind of recipe that makes you feel like a baking pro without any of the stress. It’s just… easy, delicious, and always a crowd-pleaser. It doesn’t have the dramatic flair of a layered tiramisu, but it has a quiet charm that’s utterly irresistible.
How do I make Zucchini Bread?
Quick Overview
This is basically a “dump and stir” kind of recipe, which is why I love it so much! You’ll whisk your dry ingredients together, then your wet ingredients, combine them gently, fold in the star of the show (zucchini!), pour it into a prepared pan, and bake until golden and fragrant. The whole process is really straightforward and forgiving, even if you’re new to baking. What makes this method special is how we incorporate the zucchini – a good squeeze to remove excess moisture is key for that perfect texture, and we’ll get to that in a bit. It’s genuinely simple enough to make any day of the week!
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups granulated sugar (or ¾ cup granulated + ¾ cup packed light brown sugar for extra depth)
2 large eggs, at room temperature
½ cup vegetable oil (or a neutral oil like canola or melted coconut oil)
â…“ cup unsweetened applesauce (this is my secret for extra moisture!)
1 teaspoon vanilla extract
2 cups finely grated zucchini (about 2 medium zucchinis), squeezed dry
For the Filling (Optional, but highly recommended!):
½ cup chopped walnuts or pecans (optional)
½ cup chocolate chips (semi-sweet or dark work best!)
1 tablespoon cinnamon
2 tablespoons brown sugar
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk (or almond milk for extra creaminess!)
½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven preheated to 350°F (175°C). This is crucial for even baking. Then, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then give it a light dusting of flour. Another trick I learned years ago is to line the bottom and sides with parchment paper, leaving a little overhang on the sides. This makes lifting the bread out super easy and ensures it doesn’t stick. If you do this, you barely need to grease!
Step 4: Combine
Now, it’s time to bring our wet and dry ingredients together. This is where you need to be gentle! Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, fold them together *just until combined*. It’s okay if there are a few streaks of flour left – seriously, don’t overmix! Overmixing develops the gluten in the flour, which can lead to a tough, dense loaf. We want tender and moist, remember? So, just a few folds, maybe 10-15 turns, is all you need. If you’re adding any mix-ins like chocolate chips or nuts, you can stir them in gently at this stage too.
Step 5: Prepare Filling
If you’re opting for that delightful swirl of cinnamon and sugar (and oh, you should!), whisk together the 1 tablespoon of cinnamon, 2 tablespoons of brown sugar, and any chopped nuts or chocolate chips you’re using in a small bowl. This isn’t a separate filling you bake into layers, but rather something you’ll gently incorporate as you pour the batter.
Step 6: Layer & Swirl
Now, grab your prepared loaf pan. Pour about half of the batter into the pan and spread it evenly. If you’re using the cinnamon-sugar filling, sprinkle half of it over the batter. Then, pour the remaining batter on top and spread it out. Sprinkle the rest of your filling over the top layer. Here’s the fun part: you can gently swirl it a bit with a knife or skewer. Don’t go crazy; just a few turns to create pretty patterns. This adds another layer of flavor and visual appeal, making each slice unique.
Step 7: Bake
Pop that beautifully prepared pan into your preheated oven. Now, the baking time can vary a bit depending on your oven, but it’s usually around 50-65 minutes. 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 (no wet batter!). If the top starts to get too brown before the inside is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes. My oven tends to run a little hot, so I usually check around the 50-minute mark.
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 before you try to remove it. Then, carefully use the parchment paper overhangs (or just invert it if you didn’t use parchment) to lift the loaf out of the pan and transfer it to a wire rack to cool completely. It’s *so* tempting to slice into it while it’s warm, but wait until it’s mostly or completely cooled before glazing. For the glaze, whisk together the powdered sugar, vanilla, and just enough milk to reach a pourable consistency. You want it thick enough to coat, but thin enough to drizzle. Drizzle it over the top of the cooled loaf. You can let it set a bit, or serve it immediately while the glaze is still soft and gooey!
Step 9: Slice & Serve
Once the glaze has set (or if you skipped it!), it’s time for the best part. Use a serrated knife to slice the bread. This helps get clean cuts without squishing the loaf. Serve it at room temperature for the best texture and flavor. A thick slice with a cup of coffee or tea? Pure bliss. Or, if you’re feeling extra indulgent, a little dollop of whipped cream or a scoop of vanilla ice cream makes it a perfect dessert!
What to Serve It With
This zucchini bread is wonderfully versatile, making it perfect for so many occasions. For a simple breakfast, I love a warm slice with my morning coffee. It’s quick, satisfying, and makes me feel like I’m starting the day with something special. For a relaxed brunch, I’ll slice it a bit thinner and arrange it on a platter with some fresh berries and maybe a dollop of Greek yogurt. It feels a bit more elegant that way. As a sweet dessert, it’s incredible served slightly warm with a scoop of good quality vanilla ice cream or a drizzle of chocolate sauce. The warm spice of the bread with cold ice cream is just divine. And for those cozy, quiet moments, a slice with a steaming mug of herbal tea is pure comfort. My kids also just love it as a cozy snack after school, often asking for it with a glass of milk. It’s my family tradition to have this on Sunday mornings, and it just makes the whole weekend feel more relaxed and delicious.
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread so many times, I feel like I know its quirks! Here are some of my best tips:
Zucchini Prep: This is probably the MOST important step for a non-soggy loaf. Grate your zucchini using the medium holes on a box grater. After grating, place the shredded zucchini in a fine-mesh sieve or a clean kitchen towel and press firmly to squeeze out as much liquid as possible. I mean *really* squeeze! You’d be surprised how much water comes out. This step ensures your bread is moist but not wet, giving you that perfect tender crumb.
Mixing Advice: Remember what I said about not overmixing? I can’t stress this enough. Once the wet and dry ingredients meet, treat them gently. Overworking the batter will result in a dense, gummy loaf. Stop mixing as soon as you no longer see large streaks of dry flour.
Swirl Customization: If you’re adding the cinnamon-sugar filling, you can get creative with the swirl. Don’t try to make intricate patterns; a few gentle back-and-forth movements with a knife or skewer are all you need. You can also skip the swirl and just mix in ½ cup of chocolate chips or chopped nuts directly into the batter for a more uniform distribution.
Ingredient Swaps: I’ve tested this with a few variations! If you don’t have vegetable oil, melted coconut oil or even melted butter (about ½ cup) works well, though butter might yield a slightly denser crumb. For the applesauce, if you’re out, you can substitute it with an equal amount of plain yogurt or sour cream for extra richness. For a dairy-free version, unsweetened almond milk or oat milk works beautifully for the glaze, and you can use a neutral oil like avocado oil.
Baking Tips: Always trust the toothpick test. Ovens can be so finicky, so don’t rely solely on the time. If you notice the top browning too quickly, tenting with foil is a lifesaver. I usually bake mine on the middle rack to ensure even heat distribution.
Glaze Variations: The simple vanilla glaze is my go-to, but you can easily change it up! Add a touch of lemon zest for a brighter flavor, or a tablespoon of cocoa powder for a chocolate glaze. If you prefer no glaze, a simple dusting of powdered sugar once cooled is also lovely, or even a cream cheese frosting if you’re feeling ambitious!
Storing and Reheating Tips
Proper storage is key to keeping this zucchini bread delicious for days. On the counter, I usually store it wrapped tightly in plastic wrap or in an airtight container. At room temperature, it stays fresh and moist for about 2-3 days, maybe a bit longer if your kitchen is cool. If you live in a warmer climate or anticipate needing it to last longer, the refrigerator is your friend. Wrap it well and it can last for up to a week. The texture might become a little firmer, but it’s easily remedied!
For longer storage, freezing is fantastic. Let the bread cool completely, then wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. It freezes beautifully for up to 3 months. When you’re ready to enjoy it, you can thaw it overnight on the counter, or pop individual slices into the toaster or a low oven for a few minutes to warm it up. If you’re reheating a whole loaf or slices from the fridge, I love to pop them in a 300°F (150°C) oven for about 5-10 minutes to bring back that fresh-baked warmth and softness. For the glaze, I always recommend adding it *after* the bread has cooled completely and just before serving, especially if you plan to store leftovers. If you glaze it and then store it for a long time, the glaze can get a bit sticky or melt into the bread.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini bread recipe! It’s a testament to how simple ingredients can come together to create something truly magical. It’s the kind of recipe that makes you feel good about baking, and even better about sharing. It’s proof that sometimes, the most comforting and delicious treats are the ones that come from our own kitchens, made with a little love and a lot of practice. If you love this recipe, you might also enjoy my recipe for moist banana bread or my easy apple crumble – they’re all in that same cozy, comforting category!
I really hope you give this zucchini bread a try. I can’t wait to hear what you think, and I’d absolutely love to see your creations! If you make it, please leave a comment below and tell me how it turned out, or share your own favorite variations. Happy baking!
French bread pizza recipe
Ingredients
Method
- Combine the stewed tomatoes and tomato paste in a food processor. Add the garlic, onion, Italian seasoning, salt, and oregano. Process until you have a thick, dense sauce, about double the thickness of pasta sauce.
- Cut the French loaf in half lengthwise, then cut each half in half again to create four boat-like halves.
- Spread the prepared pizza sauce generously over each half of the French bread.
- Sprinkle the shredded mozzarella cheese evenly over the sauce, then arrange the pepperoni slices on top.
- Place the assembled French bread pizzas into the air fryer basket. Cook at 350°F (175°C) for 6 minutes, or until the crust is crispy and the cheese is melted and bubbly. Alternatively, bake in a preheated oven at 450°F (230°C) for 12-15 minutes, then broil for 1-2 minutes to lightly brown the cheese.
- Serve immediately. Optional: top with grated Parmesan cheese or crushed red pepper flakes.
