Easy Reese’s Pie Recipe No Bake Perfection

You know those recipes that just feel like a warm hug? The ones you pull out when you need a little something sweet, when unexpected guests pop by, or when you just want to fill your kitchen with the most incredible aroma? This zucchini bread is that recipe for me. It’s not just any zucchini bread; it’s the version that has everyone asking for the recipe, the one that my kids devour faster than I can slice it. Seriously, I’ve made it countless times, and it *never* fails to make people happy. It reminds me of my grandmother’s kitchen, the comforting scent of baking wafting through the air, and the sheer joy of a perfectly moist, flavorful treat. It’s often compared to my banana bread, but this one has a special kind of magic all its own, a secret weapon in my baking arsenal.

What is Zucchini bread?

So, what exactly *is* zucchini bread? At its heart, it’s a quick bread that uses shredded zucchini as a key ingredient. Don’t let that scare you! The zucchini doesn’t make it taste like vegetables, I promise. Instead, it lends an incredible moistness and a tender crumb that you just can’t achieve with other ingredients. Think of it as a super-powered muffin batter that bakes up into a loaf, ready to be sliced and enjoyed. The “bread” part of the name is a bit of a misnomer because it’s definitely on the sweeter side, leaning more towards a cake or a very moist dessert. It’s the perfect marriage of healthy-ish ingredients (thanks, zucchini!) and pure, unadulterated deliciousness. It’s essentially a vehicle for cinnamon, sugar, and pure comfort.

Why you’ll love this recipe?

I love zucchini bread, and I know you will too. I’m obsessed. I’m obsessed. I’m obsessed. I’m obsessedflavor is out of this world. It’s perfectly spiced with cinnamon and a hint of nutmeg, giving it that cozy, autumnal feel no matter the season. The sweetness is just right – not too much, not too little – and the added nuts or chocolate chips (depending on my mood!) take it to another level. Then there’s the simplicity. I can whip this up in about 15 minutes flat, which is a lifesaver on busy weeknights or when I suddenly realize we need a treat for school. No fancy equipment needed, just a couple of bowls and a whisk. It’s incredibly forgiving, too. And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?. Zucchini is usually pretty affordable, especially when it’s in season, and the other pantry staples are things most of us already have on hand. It’s a fraction of the cost of buying a fancy baked good from a bakery. Plus, it’s so versatile! While I adore it plain, it’s also fantastic with a smear of cream cheese, a dollop of whipped cream, or even a drizzle of honey. It’s a recipe that’s equally at home on the breakfast table as it is for dessert. What I love most, though, is the pure, unadulterated comfort it brings. It’s a recipe that feels good to make and even better to share.

How to Make My Go-To Zucchini Bread

Quick Overview

The process is incredibly straightforward: you’ll whisk together your wet ingredients, then your dry ingredients, combine them gently, stir in the star — the zucchini — and bake until golden and fragrant. That’s it! What makes this method special is how it guarantees maximum moisture without any mushiness, thanks to a little trick I’ll share. It’s truly one of the easiest loaves to get perfectly right, even if you’re new to baking.

Ingredients

For the Main Batter:
This is where the magic starts. You’ll need:

• 2 cups all-purpose flour: Spoon and level it into your measuring cup, don’t scoop directly from the bag!
• 1 teaspoon baking soda: This gives it that lovely lift.
• 1 teaspoon ground cinnamon: The star spice!
• 1/2 teaspoon ground nutmeg: Just a pinch adds so much depth.
• 1/2 teaspoon salt: Balances all the sweetness.
• 1 1/2 cups granulated sugar: For that perfect sweetness. (You can reduce this slightly if you prefer, but I find this amount is just right for that classic flavor.)
• 2 large eggs: Make sure they’re at room temperature for easier mixing.
• 3/4 cup vegetable oil: Or a neutral oil like canola. This is key for moisture.
• 1 teaspoon vanilla extract: Always a must for warmth and flavor.
• 2 cups shredded zucchini: About 2-3 medium zucchinis. (More on how to prep this below!)

For Optional Mix-ins:
This is where you can get creative! My family loves:

• 1 cup chopped walnuts or pecans: For a lovely crunch.
• 1 cup chocolate chips: Milk, dark, or semi-sweet – whatever your heart desires!

For the Simple Glaze (Optional, but SO good!):
This is optional but highly recommended for that extra touch of sweetness and polish:

• 1 cup powdered sugar: Sifted to avoid lumps.
• 2-3 tablespoons milk (or almond milk!): Start with 2, add more as needed for consistency.
• 1/2 teaspoon vanilla extract: To complement the glaze.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350 degrees F (175 degrees C). While that’s heating up, grease and flour a standard 9×5 inch loaf pan. If you’re feeling fancy or want super easy cleanup, you can also line it with parchment paper, leaving some overhang on the sides to lift the loaf out later. This step is crucial to prevent sticking and ensure an even bake.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly distributed. You want all those lovely spices to be perfectly dispersed throughout the bread. This step ensures you don’t get any pockets of spice or baking soda. It’s a simple step, but it makes a big difference in the final texture and flavor.

Step 3: Mix Wet Ingredients

In a separate medium bowl, beat the sugar, eggs, oil, and vanilla extract until well combined and slightly frothy. The sugar will help to incorporate air, which contributes to a lighter texture. I usually whisk this by hand, but an electric mixer on medium speed works beautifully too. It should look smooth and well-emulsified.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon until *just* combined. Be careful not to overmix! A few streaks of flour are okay; they’ll disappear as you add the zucchini. Overmixing develops the gluten too much, which can lead to a tough, dense bread. We’re going for tender and moist here!

Step 5: Prepare Filling

This is the star! Take your shredded zucchini and, here’s the trick, squeeze out as much excess moisture as you can. You can do this with your hands over the sink, or by wrapping it in a clean kitchen towel or cheesecloth and wringing it out. This step is key to a perfectly textured zucchini bread – not too wet, not too dry. Once squeezed, gently fold the zucchini into the batter. If you’re adding nuts or chocolate chips, fold them in now too!

Step 6: Layer & Swirl

Spoon the batter evenly into your prepared loaf pan. If you’re feeling artistic and want some visual flair, you can gently swirl the batter with a knife or skewer. I sometimes do this if I’m adding chocolate chips to help distribute them a bit more evenly, but it’s totally optional!

Step 7: Bake

Bake in your preheated oven for 50-65 minutes. The exact time will depend on your oven, but you’ll know it’s ready 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 browning too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking. The aroma that fills your house during this stage is just heavenly!

Step 8: Cool & Glaze

Once baked, let the loaf cool in the pan for about 10-15 minutes. This helps it set up and makes it easier to remove without breaking. Then, carefully invert it onto a wire rack to cool completely. This is important! Trying to glaze a warm loaf is a recipe for disaster – the glaze will just melt right off. While the bread cools, you can whip up the glaze. In a small bowl, whisk the powdered sugar, vanilla, and 2 tablespoons of milk until smooth. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Once the bread is completely cool, drizzle the glaze over the top, letting it drip down the sides. It adds that perfect finishing touch!

Step 9: Slice & Serve

Once the glaze has set slightly (about 15-20 minutes), it’s time to slice and enjoy! Use a serrated knife for the cleanest cuts. This bread is absolutely delicious on its own, but serving it slightly warm, perhaps with a cup of coffee or tea, is pure bliss. My kids love it toasted with a little butter, too!

What to Serve It With

This zucchini bread is so versatile, it fits into almost any meal or occasion. For a simple breakfast, a slice with a steaming mug of your favorite coffee is pure perfection. I often toast mine lightly and serve it alongside a bowl of fresh berries for a balanced start to the day. For a more elegant brunch spread, I’ll slice it a bit thinner and arrange it on a pretty platter. It pairs beautifully with a fruit salad, quiche, or even a light yogurt parfait. It’s a crowd-pleaser that feels a little special without being fussy. As a dessert, it’s a dream! Imagine serving a warm slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, maybe with a sprinkle of extra cinnamon on top. It’s the perfect ending to a home-cooked meal when you’re craving something sweet but don’t want anything too heavy. And for those cozy snacks moments, it’s unparalleled. It’s the perfect companion to an afternoon cup of tea or a glass of milk while you’re curled up with a good book. My personal family tradition is to make a loaf on Sunday afternoons; the smell fills the house, and it’s the perfect treat for an after-dinner movie night.

Top Tips for Perfecting Your Zucchini Bread

Over the years, I’ve learned a few things that have really elevated this recipe from good to *amazing*. Here are my top tips:

• Zucchini Prep is Key: I mentioned squeezing out the moisture, and I can’t stress this enough! Use a fine-mesh grater (the small holes) for shredding the zucchini, as it breaks down the moisture better than a large grater. Don’t skip the squeezing! It’s the secret to a non-soggy loaf.
• Mixing Advice: Seriously, don’t overmix the batter once you add the flour. Fold until *just* combined. A few little flour pockets are okay; they’ll disappear. Overmixing is the enemy of tender quick breads. Think gentle folding, not vigorous beating.
• Swirl Customization: If you’re adding chocolate chips or nuts, folding them in gently is best. For swirling, like if you wanted to add a cinnamon-sugar mixture to create a “swirl” effect, make sure to do it *before* baking, and don’t swirl too deep, or you might make the batter uneven.
• Ingredient Swaps: I’ve tested this with different oils – melted butter works too, though it gives a slightly different texture. For a dairy-free option, I’ve had great success using almond milk or oat milk in the glaze, and it doesn’t affect the bread itself.
• Baking Tips: Always use the middle rack of your oven for the most even heat distribution. If your oven tends to run hot, I’d suggest starting with the lower end of the temperature range and checking for doneness a bit earlier. A digital instant-read thermometer is a baker’s best friend; aim for an internal temperature of around 200-205°F (93-96°C).
• Glaze Variations: If you’re not a fan of a sweet glaze, try a simple dusting of powdered sugar once cooled, or even a light brush of melted butter followed by a sprinkle of cinnamon sugar. For a lemon-zest glaze, add about a teaspoon of finely grated lemon zest to the powdered sugar mixture. It adds a lovely brightness!

I’ve learned these lessons through trial and error, like the time I forgot to squeeze the zucchini and ended up with a very… dense loaf (still edible, but not ideal!). Trust me on the squeezing part!

Storing and Reheating Tips

This zucchini bread is quite forgiving when it comes to storage, which is another reason I love it so much.

• Room Temperature: Once completely cooled, you can store it at room temperature, tightly wrapped in plastic wrap or in an airtight container, for about 2-3 days. It stays wonderfully moist this way.
• Refrigerator Storage: If you live in a warm climate or want it to last a bit longer, you can refrigerate it. Wrap it well to prevent it from drying out. It will stay good for about 4-5 days. The texture might be a bit firmer when cold, so I always recommend warming it slightly before serving if it’s been refrigerated.
• Freezer Instructions: This bread freezes beautifully! Wrap the cooled 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. To thaw, simply unwrap it and let it come to room temperature on the counter for a few hours. You can also freeze individual slices for quick treats.
• Glaze Timing Advice: For best results when storing, it’s ideal to add the glaze *after* the bread has cooled and just before serving. If you’re freezing it, I would recommend storing the bread plain and then making and applying the glaze after it’s thawed and at room temperature. If you do glaze it before freezing, the glaze might become a bit sticky or soft upon thawing.

I’ve found that how it’s wrapped makes all the difference in maintaining freshness. A good airtight seal is your best friend!

Frequently Asked Questions

Final Thoughts

This zucchini bread is more than just a recipe to me; it’s a little piece of comfort that I love to share. It’s proof that simple ingredients, treated with a little care, can create something truly magical. It’s the moistness, the warm spice, and that hint of sweetness that makes it so irresistible. Whether you’re a seasoned baker or just starting out, I promise you can make this and feel incredibly proud of the result. It’s a recipe that brings smiles, makes a house smell amazing, and tastes like pure goodness. If you enjoy this, you might also like my other quick bread recipes, like my classic banana bread or my pumpkin spice bread – they all have that same comforting vibe. Give this zucchini bread a try, and let me know what you think! I can’t wait to hear how yours turns out.

Reese's Peanut Butter Pie

This easy Reese's Peanut Butter Pie recipe combines a rich peanut butter filling with a chocolatey base for an irresistible no-bake dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 8

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Crust Ingredients

• 1 9 inch graham cracker pie crust

Peanut Butter Filling

• 16 oz cream cheese, softened
• 0.75 cup confectioners sugar
• 1 cup creamy peanut butter
• 16 oz whipped topping, thawed

Toppings

• 0.33 cup hot fudge
• 1 cup mini Reese's peanut butter cups chopped for garnish

Method

 

Preparation Steps

1. Heat the hot fudge in the microwave for 15 seconds or on the stovetop until it is easy to pour.
2. Pour the hot fudge over the bottom of the graham cracker crust, spreading it evenly to cover the entire surface.
3. In a medium bowl, beat together the softened cream cheese, confectioners sugar, and creamy peanut butter until the mixture is smooth.
4. Gently fold in half of the thawed whipped topping into the peanut butter mixture using a spatula until just combined.
5. Spoon the peanut butter filling evenly over the hot fudge layer in the graham cracker crust.
6. Spread the remaining whipped topping over the peanut butter filling, smoothing the top to create an even layer.
7. Chill the pie in the refrigerator for at least 2 hours, or until the filling is firm.
8. Before serving, top the pie with chopped mini Reese's peanut butter cups. You can also add an extra drizzle of hot fudge if desired.

Notes

This pie is best served chilled. For best results, allow it to set in the refrigerator for at least 2 hours. It can be stored in the refrigerator for up to 4-5 days. You can also freeze this pie for up to 3 months; thaw in the refrigerator before serving. Garnish with chopped peanut butter cups and an optional hot fudge drizzle.