Best Nutella Brownies Fudgy and Easy Recipe
You know, some recipes just stick with you, right? They become more than just food; they’re a feeling. This zucchini bread is one of those for me. It’s not just about using up those garden-variety zucchinis that seem to multiply overnight in the summer. It’s about a moist, tender crumb that’s perfectly spiced, with a sweet, slightly tangy glaze that just *sings*. My grandma used to make a version of this when I was little, and honestly, the smell of it baking could always coax me out from under the covers on a Saturday morning. It’s like a warm hug in cake form. While it’s similar to a classic quick bread, there’s something about the moisture from the zucchini and the specific blend of spices that elevates it beyond the ordinary. If you’ve ever had a really good, comforting slice of something sweet that feels both decadent and wholesome, you’re probably thinking of something like this. It’s my go-to when I need a little pick-me-up, or when unexpected guests pop by. Seriously, this is the recipe that converted my husband, who used to be *so* skeptical about vegetables in baked goods. Now? He asks for it constantly!
What is Zucchini bread?
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, which makes it super fast to whip up. The “zucchini” part, well, that’s pretty straightforward. Grated zucchini is folded into the batter. Now, don’t let that fool you into thinking it tastes *like* zucchini! That’s the magic. The zucchini adds incredible moisture and tenderness to the baked good without any discernible vegetal flavor. It’s essential for that melt-in-your-mouth texture. Think of it as nature’s secret ingredient for the ultimate moist cake. The name itself is descriptive, but it doesn’t quite capture the comforting, almost dessert-like quality it has. It’s not usually overly sweet on its own, making it a fantastic canvas for spices and, of course, a delightful glaze. It’s the kind of thing that’s perfect with a cup of coffee in the morning, a slice with afternoon tea, or even as a light dessert after dinner. It’s versatile and reliably delicious, and that’s a win in my book!
Why you’ll love this recipe?
Honestly, where do I even begin with why this recipe is my absolute favorite? First off, the FLAVOR. It’s a warm hug of cinnamon, nutmeg, and a hint of cloves that just feels like home. And the texture? Oh my goodness. It’s unbelievably moist and tender, thanks to that secret weapon – the zucchini. You’d never guess it’s in there, but it makes all the difference. My kids devour this like it’s candy, and they’re always shocked when I tell them there’s zucchini involved! It’s also ridiculously SIMPLE to make. I’m talking about a one-bowl wonder for the batter, which means less cleanup, and who doesn’t love that? On busy weeknights when everyone’s demanding a snack, this is my lifesaver. Plus, it’s surprisingly COST-EFFECTIVE. You probably have most of the ingredients in your pantry already, and zucchini is usually pretty affordable, especially when it’s in season. What I truly adore, though, is its VERSATILITY. While it’s fantastic on its own with that dreamy glaze, you can easily add nuts for crunch, chocolate chips for a decadent twist, or even a swirl of cream cheese frosting if you’re feeling extra fancy. It’s a staple in our house, and I’ve made it countless times for everything from casual brunches to potlucks. It always gets rave reviews, and I secretly love seeing people’s surprised faces when they learn it’s made with zucchini!
How do you make Zucchini bread?
Quick Overview
This zucchini bread comes together in a flash! You’ll simply whisk together your dry ingredients, then mix your wet ingredients, combine them gently, fold in the grated zucchini, and bake until golden and fragrant. While it’s baking, you’ll whip up a simple, luscious glaze to pour over the top while it’s still warm. The whole process from start to finish, including baking, takes about an hour, but the hands-on time is minimal, making it perfect for even the busiest of days. The result is a perfectly moist, flavorful loaf that’s incredibly satisfying.
Ingredients
For the Main Batter:
2 cups all-purpose flour: I always use unbleached all-purpose flour for a cleaner flavor. You can try a gluten-free blend, but the texture might vary a bit. Make sure it’s spooned and leveled, not scooped directly from the bag, to avoid packing it down too much.
1 teaspoon baking soda: This is crucial for leavening. Make sure it’s fresh! Stale baking soda is a common culprit for dense baked goods.
1/2 teaspoon baking powder: Works with the baking soda for a good lift.
1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
1 1/2 teaspoons ground cinnamon: This is where a lot of that cozy flavor comes from. Don’t skimp!
1/4 teaspoon ground nutmeg: Adds warmth and a touch of complexity. Freshly grated is amazing if you have it!
1/8 teaspoon ground cloves: Just a pinch! It adds a lovely depth without being overpowering. You can omit this if you’re not a fan.
3 large eggs: Room temperature eggs incorporate better into the batter. I usually just pull them out about 30 minutes before I start baking.
3/4 cup granulated sugar: For sweetness. If you like it less sweet, you can reduce this slightly, but it will affect the overall moisture.
1/2 cup packed light brown sugar: Adds a lovely caramel note and extra moisture.
3/4 cup vegetable oil (or melted unsalted butter): Oil makes for a super moist bread. If you prefer butter flavor, unsalted butter works too, but it might be slightly less moist. I’ve even experimented with a neutral oil like avocado oil, and it’s great!
1 teaspoon vanilla extract: Pure vanilla extract makes a big difference!
2 cups grated zucchini (about 2 medium zucchinis): This is the star! Use fresh zucchini. I like to use the large holes on a box grater. Squeeze out *some* of the excess moisture, but don’t go crazy; you want that goodness in there for tenderness. Just a gentle squeeze is enough.
For the Filling (Optional but Highly Recommended!):
1/2 cup chopped walnuts or pecans: For a delightful crunch. Toast them lightly for even better flavor!
1/2 cup chocolate chips (semi-sweet or dark): My kids’ favorite addition. They disappear so fast when chocolate is involved!
For the Glaze:
1 cup powdered sugar: Sifted, if you want a super smooth glaze. This is key for preventing lumps.
2-3 tablespoons milk (or almond milk for extra creaminess!): Start with 2 tablespoons and add more until you reach your desired drizzling consistency.
1/2 teaspoon vanilla extract: Enhances the sweetness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350°F (175°C). While it’s warming up, generously grease and flour a 9×5 inch loaf pan. This is so important for ensuring your beautiful bread doesn’t stick. You can also use parchment paper to line the pan, leaving some overhang on the sides; it makes lifting the bread out a breeze! I usually go with a combination of greasing and flouring for extra insurance.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Give it a good whisk to make sure everything is evenly distributed. This step ensures your spices are perfectly distributed throughout the bread and helps prevent any dense pockets of leavening agents. I’ve learned the hard way that a good whisk here saves you from a less-than-perfect bake!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, granulated sugar, brown sugar, oil (or melted butter), and vanilla extract until everything is well combined and the sugars are mostly dissolved. It should look nice and smooth. If your eggs are cold, they might seize up a bit, so make sure they’re at room temperature if possible.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix them together *just until combined*. Seriously, don’t overmix! A few streaks of flour are okay. Overmixing develops the gluten too much, which can make your bread tough instead of tender. This is a common mistake I see, and it’s so easy to avoid with just a gentle hand.
Step 5: Prepare Filling
If you’re adding nuts or chocolate chips, gently fold them into the batter now. Mix until they’re just distributed. Don’t overdo it here; you don’t want to break up the zucchini too much.
Step 6: Layer & Swirl
Add the grated zucchini to the batter and fold it in gently until it’s just incorporated. It might seem like a lot of zucchini, but trust me, it all bakes down beautifully. Pour the batter into your prepared loaf pan and spread it evenly. If you want a really fancy look, you can try a swirl effect with a knife or skewer, but it’s not necessary for great flavor!
Step 7: Bake
Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary depending on your oven, so keep an eye on it. If the top starts browning too quickly, you can loosely tent it with foil. The aroma that fills your kitchen during this time is just heavenly!
Step 8: Cool & Glaze
Once it’s done, let the bread cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. While the bread is still warm (but not hot!), prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, vanilla extract, and 2 tablespoons of milk. Add more milk, a teaspoon at a time, until it’s a nice drizzling consistency. Drizzle it over the top of the warm bread. The warmth of the bread will help the glaze melt slightly and create that perfect, irresistible finish.
Step 9: Slice & Serve
Once the glaze has set a bit, slice it up and enjoy! I like to let it cool for at least 30 minutes after glazing for the best texture, but who can resist slicing into it sooner? It’s perfect warm!
What to Serve It With
This zucchini bread is so versatile, it’s practically begging to be paired with different occasions and beverages. For a cozy Breakfast, I love a thick slice with a good cup of strong coffee. The warmth and spice of the bread are just the perfect start to the day. It feels indulgent without being too heavy. For Brunch, it’s fantastic alongside some scrambled eggs, bacon, or a fruit salad. I often arrange slices on a platter with some fresh berries, and it looks so elegant and inviting. The slightly sweet bread offers a lovely contrast to savory breakfast items. As a Dessert, especially after a lighter meal, a slice is wonderful served with a dollop of whipped cream or a scoop of vanilla bean ice cream. The warm spices in the bread complement the cool, creamy ice cream beautifully. And for those perfect Cozy Snacks, it’s an absolute winner. Just a simple slice with a glass of milk is pure comfort. My kids sometimes ask for it as an after-school treat, and it’s always a hit. I’ve even served it at holiday gatherings, and it’s always the first thing to disappear!
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread more times than I can count, and I’ve learned a few tricks along the way to ensure it turns out perfectly every single time. For Zucchini Prep, the key is to grate it using the larger holes of a box grater. Don’t over-squeeze the zucchini! You want some of its natural moisture to bake into the bread, which is what gives it that incredible tenderness. Just a gentle squeeze to remove the excess water is enough. For Mixing Advice, remember the golden rule of quick breads: do NOT overmix. Mix the wet and dry ingredients just until they’re combined. A few little flour streaks are perfectly fine; they’ll disappear during baking. Overmixing develops the gluten, leading to a tough, dense loaf, and that’s exactly what we don’t want here.
When it comes to Swirl Customization, if you’re adding chocolate chips or nuts, fold them in gently at the very end. You don’t want to break up the zucchini too much. For Ingredient Swaps, I’ve successfully tested this with almond milk in the glaze, and it made it even creamier! If you’re out of eggs, you can try a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes), though the texture might be slightly different. For Baking Tips, always preheat your oven properly. Oven temperature is crucial for even baking. If your oven tends to run hot, consider reducing the temperature by 10-15 degrees. A toothpick test is your best friend for checking doneness – it should come out clean or with a few moist crumbs attached, not wet batter.
Finally, for Glaze Variations, if you want a thicker glaze, simply use less milk. If you want it thinner, add a touch more. A little lemon zest added to the glaze can also give it a wonderful bright note, especially if you haven’t added anything to the batter. I’ve also tried a cream cheese glaze, which is absolutely divine if you’re feeling decadent! The most important thing is to glaze it while the bread is still warm; it helps the glaze soak in just a tiny bit and creates that beautiful, shiny finish.
Storing and Reheating Tips
Storing this delicious zucchini bread is pretty straightforward, and it stays wonderfully moist. At Room Temperature, it’s best stored in an airtight container or well-wrapped in plastic wrap. It should stay fresh and delicious for about 2-3 days. If your kitchen is particularly warm, or if you’ve added fresh fruit like berries, I’d recommend moving it to the refrigerator sooner rather than later to be safe. For Refrigerator Storage, keep it wrapped tightly in plastic wrap or in an airtight container. It can last for up to a week this way, though the texture might be slightly firmer. When you want a slice, I find that bringing it back to room temperature for about 15-20 minutes at room temperature makes it taste just as fresh. For Freezer Instructions, this bread freezes beautifully! Once it’s completely cooled, wrap the entire loaf tightly in a double layer of plastic wrap, then in a layer of aluminum foil. You can also freeze individual slices wrapped the same way. It will keep well in the freezer for up to 2-3 months. To thaw, simply unwrap it and let it come to room temperature. If you want to reheat it, a few seconds in the microwave or a brief stint in a warm oven can revive its freshness. For Glaze Timing Advice, I always recommend glazing the bread *after* it has cooled slightly from the oven but is still warm. If you’re freezing it, you can either glaze it before freezing (the glaze will hold up well) or glaze it after thawing and reheating for the freshest finish.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to zucchini bread recipe! It’s more than just a way to use up extra zucchini; it’s a genuinely comforting, incredibly delicious baked treat that I’ve come to rely on. The balance of spices, the unbelievably moist texture, and that simple, sweet glaze make it a winner every single time. It’s the kind of recipe that brings people together, sparks happy memories, and makes your kitchen smell absolutely divine. If you love a good quick bread, or if you’re looking for a foolproof way to impress your family and friends with minimal effort, I really encourage you to give this one a try. And if you’re a zucchini skeptic, trust me on this one – you won’t even know it’s there, but you’ll definitely taste the magic! If you enjoy this recipe, you might also love my recipe for Moist Banana Bread or my Easy Blueberry Muffins for more comforting baked goods. I can’t wait to hear how yours turns out! Please leave a comment below to share your experience, any variations you tried, or your favorite way to enjoy this zucchini bread. Happy baking!
Fudgy Nutella Brownies
Ingredients
Method
- Preheat your oven to 350°F. Line an 8x8 baking dish with parchment paper, spray with cooking spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and brown sugar together for 2 minutes on medium speed. With the mixer still on medium add in eggs and vanilla and continue mixing until it’s smooth, scraping the sides of the bowl as necessary.
- Turn the mixer down to medium-low and add in the Nutella and salt, mixing until it’s smooth and fluffy. Turn the mixer to low and add in the flour, mixing until just combined.
- Spread the batter into the prepared pan evenly. Drop the remaining Nutella by the teaspoon-full evenly on top of the batter, and then using a butter knife swirl the Nutella into the batter.
- Bake the brownies for 30-35 minutes until the center is just set.
- Place the pan onto a wire rack and allow them to cool completely in the pan. When ready to slice, remove the foil from the pan onto a cutting board and cut into squares.
