Easy Refrigerator Pickles Homemade Bread Butter
Oh, friends, do I have a treat for you today! This isn’t just any recipe; this is a slice of my childhood, a smell that instantly transports me back to Grandma’s kitchen, warm and filled with the scent of baking. We’re talking about my Grandma’s Zucchini Bread. Now, I know what you might be thinking – zucchini in a sweet bread? But trust me on this one. It’s a total game-changer, and it’s the secret to the most unbelievably moist, tender crumb you’ll ever experience. Forget those dry, crumbly loaves you might have tried elsewhere. This one’s a lifesaver, especially when those summer zucchini start taking over your garden, or when you just need a little something sweet with your afternoon coffee without feeling too guilty. It’s like a hug in bread form, and I’m so excited to share it with you!
What is Grandma’s Zucchini Bread?
So, what exactly is this magical zucchini bread? Think of it as your classic quick bread, but with a secret weapon: shredded zucchini. It sounds a little unusual, I get it! But the zucchini doesn’t add any overwhelming veggie flavor, I promise. What it *does* add is an incredible amount of moisture. That’s the magic. It’s essentially a moist, tender cake-like bread that’s studded with pops of sweetness (from chocolate chips, usually!) and has a subtle, comforting flavor. Grandma’s version was always perfectly spiced, not too sweet, and so wonderfully soft it would practically melt in your mouth. It’s a humble loaf, but it punches way above its weight in terms of deliciousness and pure comfort. It’s the kind of thing that makes everyone ask for the recipe.
Why you’ll love this recipe?
Honestly, there are so many reasons why this zucchini bread has become my go-to, and I just know you’ll fall in love with it too. First off, the flavor is just divine. It’s got this perfect balance of sweet and warm spices, and if you add chocolate chips, well, that’s just pure happiness. But what really sets it apart is the texture. Thanks to the zucchini, this bread is unbelievably moist. I’m talking tender, soft, and never, ever dry. It’s a texture that’s hard to achieve with other quick breads. And the simplicity! It’s so straightforward to make, even if you’re new to baking. You just mix up a few things, fold them together, and into the oven it goes. This one’s a lifesaver on busy weeknights when you need a quick dessert or snack. Plus, it’s surprisingly budget-friendly! Zucchini is often readily available and inexpensive, and the other ingredients are pantry staples. I’ve even tested this with almond milk, and it actually made it even creamier! It’s perfect for a casual breakfast, a delightful afternoon tea, or even as a simple dessert. It truly shines because it’s so forgiving and always turns out wonderfully. My kids ask for this all the time, especially when I sneak in those chocolate chips!
How do I make Zucchini bread?
Quick Overview
Making this zucchini bread is surprisingly simple. You’ll start by whisking together your dry ingredients, then combining your wet ingredients in a separate bowl. The magic happens when you gently combine the two, folding in the shredded zucchini and any delicious add-ins like chocolate chips. Pour it all into a prepared loaf pan and bake until a toothpick comes out clean. The result is a beautifully golden, incredibly moist loaf that’s ready to be devoured. It’s one of those recipes that feels like a treat to make and even more of a treat to eat!
Ingredients
For the Main Batter:
Here’s what you’ll need for the base of our delicious bread:
- 2 cups all-purpose flour: This is our sturdy foundation. I always use unbleached all-purpose flour for the best texture.
- 1 teaspoon baking soda: Our leavening agent that helps this bread rise beautifully.
- 1/2 teaspoon salt: Crucial for balancing the sweetness and bringing out all the flavors. Don’t skip it!
- 1 teaspoon ground cinnamon: For that warm, comforting spice. You can even add a pinch of nutmeg if you’re feeling fancy.
- 1/4 teaspoon ground cloves: Just a whisper of clove adds incredible depth without being overpowering.
- 3/4 cup granulated sugar: For sweetness. I find this amount perfect, but you can adjust slightly to your taste.
- 1/2 cup unsalted butter, softened: Make sure it’s softened, not melted, for the best emulsification.
- 2 large eggs: These bind everything together and add richness.
- 1 teaspoon vanilla extract: The classic baking flavor enhancer!
- 1 cup finely shredded zucchini: This is our secret weapon! Make sure it’s well-drained (more on that later!).
For the Filling (Optional, but Highly Recommended!):
This is where we add the extra pops of yumminess:
- 1 cup chocolate chips: Semi-sweet are my favorite, but milk chocolate or even dark chocolate chunks work wonderfully.
- 1/2 cup chopped walnuts or pecans (optional): For a little crunch.
For the Glaze (Optional, but oh-so-pretty!):
A simple glaze to finish it off:
- 1 cup powdered sugar: Sifted, if you want it super smooth.
- 2-3 tablespoons milk (any kind): Start with 2 and add more until you reach your desired drizzling consistency.
- 1/2 teaspoon vanilla extract: For a hint of flavor in the glaze.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Now, grab your trusty loaf pan – a standard 9×5 inch pan is perfect. Grease it well with butter or cooking spray, and then I like to lightly flour it too. This extra step ensures your beautiful zucchini bread slides out like a dream. You can also line it with parchment paper if you’re worried about sticking; just leave a little overhang on the sides to help you lift it out later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and cloves. Give it a good whisk to make sure everything is evenly distributed. This ensures your leavening and spices are perfectly mixed throughout the batter, leading to an even bake. It’s these little things that make a difference!
Step 3: Mix Wet Ingredients
In a separate, larger bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes a couple of minutes with an electric mixer, or a bit longer if you’re doing it by hand. Then, beat in the eggs one at a time, making sure to scrape down the sides of the bowl after each addition. Stir in the vanilla extract. This combination creates a wonderful base for our moist bread.
Step 4: Combine
Now, here’s where we bring it all together. Add about half of the dry ingredient mixture to the wet ingredients and mix on low speed (or stir gently) until just combined. Don’t overmix! Then, add the finely shredded zucchini to the batter and mix again until just incorporated. Finally, add the remaining dry ingredients and mix until *just* combined. I always do this when I’m making quick breads – add the dry ingredients in two parts. It helps prevent overmixing, which is the enemy of tender quick breads. A few streaks of flour are okay; they’ll disappear as you fold in the add-ins.
Step 5: Prepare Filling
If you’re using chocolate chips or nuts, gently fold them into the batter now. Just use a spatula to fold them in until they’re evenly distributed. This is where you can also swirl in some extra cinnamon sugar or a bit of cocoa powder if you want more flavor pockets. My kids love when I add extra chocolate chips, so I usually don’t hold back!
Step 6: Layer & Swirl
Pour the batter evenly into your prepared loaf pan. You can smooth the top with your spatula, or you can go for a more rustic look. If you’re feeling artistic, you can even reserve a few chocolate chips to sprinkle on top before baking!
Step 7: Bake
Bake in your preheated oven for 50-65 minutes. The exact time can vary depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (but no wet batter). If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked, let the zucchini bread cool in the pan for about 10-15 minutes. This allows it to set up slightly. Then, carefully invert it onto a wire rack to cool completely. If you’re glazing it, wait until the loaf is completely cool. Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, if you want a thinner glaze. Drizzle it over the top of the cooled loaf. The glaze will set slightly but remain soft and delicious.
Step 9: Slice & Serve
Once the glaze is set (or if you skipped it!), slice your zucchini bread and enjoy! It’s best served at room temperature. I like to slice it about 1/2 to 3/4 inch thick. The smell when you cut into it is just heavenly!
What to Serve It With
This zucchini bread is honestly wonderful all on its own, but it also pairs beautifully with so many things! It’s really a chameleon in the best way possible.
For Breakfast: A thick slice alongside a steaming mug of coffee or a glass of cold milk is pure morning perfection. It’s substantial enough to keep you going without being too heavy. I sometimes toast a slice lightly and spread a thin layer of cream cheese on it – divine!
For Brunch: Serve it as part of a larger spread. It’s lovely nestled next to some fresh fruit salad, scrambled eggs, or even some crispy bacon. A dollop of Greek yogurt or a little dollop of whipped cream can elevate it even further for a more festive brunch.
As Dessert: This is perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake. A warm slice with a scoop of vanilla ice cream or a drizzle of caramel sauce is an absolute dream. It’s comforting and satisfying without being too decadent.
For Cozy Snacks: On a rainy afternoon, there’s nothing better than a slice of this with a warm cup of tea or hot chocolate. My kids will grab a piece as an after-school snack and it always disappears in minutes. It’s that comforting, familiar flavor that just makes you feel good.
My family tradition is to have this with a big glass of milk on a Saturday morning while we’re still in our pajamas. It feels like a special occasion, even if it’s just a regular weekend!
Top Tips for Perfecting Your Grandma’s Zucchini Bread
I’ve made this loaf more times than I can count, and I’ve learned a few things along the way that I just have to share. These little tweaks and tips have helped me achieve that perfect moist crumb every single time.
Zucchini Prep: This is SO important! You want to grate your zucchini (I use the medium-sized holes on a box grater), and then you need to squeeze out as much excess moisture as possible. I usually place the shredded zucchini in a clean kitchen towel or some cheesecloth and twist and wring it out over the sink. This step prevents your bread from becoming soggy and dense. If you skip this, you risk a gummy texture. A little moisture is good, but too much is bad!
Mixing Advice: Remember what I said about overmixing? It’s the biggest culprit for tough quick breads. Mix the wet and dry ingredients until they are *just* combined. A few small lumps are fine. Overworking the gluten in the flour will make your bread tough and chewy instead of tender and soft. Fold gently, and you’ll be rewarded!
Swirl Customization: While this recipe is written to fold in the chocolate chips and nuts directly, if you want a more marbled effect, you can divide your batter in half. Mix half of your add-ins into one half of the batter, and the other half into the other half. Then, layer spoonfuls of each into the pan and gently swirl with a knife. It looks so pretty when sliced!
Ingredient Swaps: I’ve experimented a lot! For a dairy-free version, I’ve had success using melted coconut oil instead of butter (about 1/2 cup) and unsweetened almond milk or oat milk in the glaze. For a healthier twist, you can reduce the sugar slightly and add a tablespoon of applesauce, though it might make it a bit denser. I tested this with almond milk and it actually made it even creamier! Sometimes I even swap out half the all-purpose flour for whole wheat for added fiber, but it does change the texture slightly.
Baking Tips: Ovens really do vary! If your loaf is browning too quickly on top before the inside is cooked, loosely tent it with aluminum foil. You can also try placing your loaf pan on a baking sheet to catch any potential drips and to ensure more even heat distribution from the bottom. A good rule of thumb for doneness is the toothpick test, but also gently pressing the top of the loaf – it should spring back slightly.
Glaze Variations: If you’re not a fan of the sweet glaze, a simple dusting of powdered sugar is lovely. You could also make a cream cheese frosting, or even a lemon glaze by using lemon juice instead of milk in the powdered sugar mix. The key is to let the bread cool completely before glazing, otherwise, the glaze will melt and become one with the bread (which isn’t necessarily a bad thing, but it won’t look as neat!).
Storing and Reheating Tips
Knowing how to store your baked goods is crucial for keeping them as fresh and delicious as possible. This zucchini bread is quite forgiving, but a little care goes a long way!
Room Temperature: Once completely cooled, you can store the zucchini bread at room temperature. Wrap it tightly in plastic wrap or store it in an airtight container. It will stay wonderfully moist and delicious for about 3-4 days. I usually find it’s best eaten within the first two days, but it holds up well.
Refrigerator Storage: If your kitchen is particularly warm or humid, or if you want it to last a bit longer (up to a week), storing it in the refrigerator is a good option. Wrap it very well in plastic wrap, then place it in an airtight container. The texture might become a tiny bit firmer, but you can easily bring it back to life.
Freezer Instructions: This bread freezes beautifully! Once completely cool, wrap the entire loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw it overnight at room temperature, or for a quicker thaw, you can gently reheat slices in a low oven or microwave.
Glaze Timing Advice: If you plan to freeze your loaf, I highly recommend glazing it *after* thawing. The moisture from the glaze can sometimes affect the texture during freezing. If you’re just storing it at room temperature or in the fridge for a few days, you can glaze it before storing, and it will hold up just fine.
When reheating, a few minutes in a 300°F (150°C) oven can bring back that fresh-from-the-oven warmth and softness, especially if it’s been refrigerated. Just wrap it in foil to prevent drying out.
Frequently Asked Questions
Final Thoughts
There you have it, my friends! Grandma’s Zucchini Bread. This recipe is so much more than just a list of ingredients and steps; it’s a piece of my heart, a taste of home, and proof that sometimes, the most unexpected ingredients can create the most wonderful magic in the kitchen. It’s the perfect example of how simple additions can elevate a classic, making it incredibly moist and utterly irresistible. I truly hope you give this a try. It’s a recipe that I know will become a favorite in your home too, whether it’s for a weekend treat, a quick breakfast, or a comforting dessert.
If you love this recipe, you might also enjoy my [link to another quick bread recipe, e.g., “Best Ever Banana Bread”] or my [link to a muffin recipe, e.g., “Moist Blueberry Muffins”]. They share that same comforting, home-baked goodness!
I can’t wait to hear how yours turns out! Let me know in the comments below if you tried it, if you added chocolate chips (you should!), or any variations you discovered. Happy baking!
Refrigerator Bread and Butter Pickles
Ingredients
Method
- Divide the sliced cucumbers into 2 mason jars and top with sliced onions.
- Bring vinegar and the rest of the ingredients to a boil in a pot on the stove. Boil for 1 minute and remove from the heat.
- Pour the vinegar mixture evenly into each mason jar. Let them cool with the lid off until it reaches room temperature.
- Place the lids on the mason jars and refrigerate for 4 days before enjoying.
