Easy Peppermint Candy Recipe
You know those recipes that just instantly feel like home? The ones that wrap you up in a cozy hug the moment you start making them? This zucchini bread is exactly that for me. It’s not just a recipe; it’s a memory baked into every moist, tender slice. I remember my grandma making this when I was a little kid, the sweet, spicy aroma filling her tiny kitchen. She’d always have a slice waiting for me with a glass of milk after school. Honestly, I think it’s even better than a store-bought cake in those moments when you just need something comforting. It’s like sunshine in loaf form, and I’m so thrilled to finally share it with you.
What is Zucchini bread?
So, what exactly is zucchini bread? At its heart, it’s a sweet, moist quick bread that uses shredded zucchini as its star ingredient. Don’t let the “zucchini” part scare you off if you’re not a huge fan of the vegetable! The zucchini disappears completely into the batter, lending its magic moisture and a subtle, almost undetectable earthy sweetness. It’s not a savory bread, mind you. Think more along the lines of a tender, flavourful cake or a very rich muffin in loaf form. The name “quick bread” just means it doesn’t use yeast, so there’s no waiting around for dough to rise. You just mix, bake, and enjoy. It’s the ultimate crowd-pleaser, and the best part is, it’s incredibly forgiving, even for beginners!
Why you
Honestly, I could go on and on about why this zucchini bread is a winner, but let me hit the highlights for you. First, the flavor is just out of this world. It’s a perfect balance of warm spices – cinnamon and nutmeg are my go-tos – with a hint of vanilla, and that incredible moistness that only zucchini can provide. It’s not overly sweet, which I really appreciate. What I love most is the sheer simplicity of it. You probably have most of the ingredients in your pantry right now! It’s a lifesaver on busy weeknights when you need a quick dessert or breakfast on the go. And let’s talk about cost-efficiency – zucchini is usually pretty affordable, especially when it’s in season. Plus, this loaf freezes beautifully, so you can always have a slice of homemade goodness ready. I’ve tested this recipe countless times, tweaking it until it was just right, and it never, ever fails to impress. It’s that perfect thing to whip up when unexpected guests pop by or when you’re just craving something sweet at 10 pm but don’t want to bake a whole cake.
How to Make Zucchini Bread
Quick Overview
This recipe is wonderfully straightforward. You’ll whisk together your dry ingredients, then your wet ingredients separately, and then combine them. The magic happens when you fold in the shredded zucchini, and then, if you’re feeling fancy, a little swirl of cinnamon-sugar or chocolate chips! It bakes up into a beautifully golden-brown loaf that smells absolutely divine. The whole process, from start to finish, takes about an hour, and most of that is just passive baking time. It’s the kind of recipe that makes you feel like a baking superhero with minimal effort.
Ingredients
For the
Here’s what you’ll need for the base of this deliciousness. I always try to use fresh zucchini, and you’ll want about two medium-sized ones. Don’t bother peeling them; the skin adds extra nutrients and a lovely fleck of green. You’ll need around 2 cups of finely shredded zucchini, and it’s super important to squeeze out as much excess moisture as you can – I’ll explain why later! For the flour, all-purpose is perfect here. I typically use about 2 cups, but sometimes I’ll add a little extra if the batter feels too wet. For the sugar, half white and half brown sugar gives it a lovely depth of flavor and extra moisture, so about 1 cup total. A teaspoon of baking soda and half a teaspoon of baking powder are crucial for that perfect lift. And of course, a generous teaspoon of cinnamon and a pinch of nutmeg for that warm, cozy spice that just screams comfort. Don’t forget a good pinch of salt to balance all the sweetness. A couple of large eggs are a must for binding, and about half a cup of vegetable oil or melted unsalted butter for that signature moistness. I’ve even experimented with melted coconut oil, and it’s surprisingly good!
For the Filling (Optional, but highly recommended!):
This is where you can really make it your own! My family’s favorite is a simple cinnamon-sugar swirl. You’ll just need about 2 tablespoons of brown sugar and 1 teaspoon of cinnamon, mixed together. Some people love adding chocolate chips – I usually toss in about half a cup of semi-sweet or dark chocolate chips directly into the batter, or sometimes both the swirl and the chips! For a nutty crunch, chopped walnuts or pecans are fantastic too. About half a cup works wonders.
For the Glaze (Optional, but pretty!):
This is my secret weapon for making it look extra special. It’s just a simple powdered sugar glaze. You’ll need about 1 cup of powdered sugar, and then just add a tablespoon or two of milk or water, a tiny splash of vanilla extract, and mix until it’s a drizzly consistency. If it’s too thick, add more liquid a drop at a time; too thin? Add more powdered sugar. It’s really that easy!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). It’s so important to have your oven at the right temperature before the batter goes in. While that’s heating up, grease and flour a standard 9×5 inch loaf pan. You can use butter or cooking spray for greasing, and then just a light dusting of flour. I sometimes line my pan with parchment paper, leaving a little overhang on the sides. This makes lifting the baked loaf out so much easier – trust me, it’s a game-changer!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Giving these dry ingredients a good whisk ensures that the leavening agents and spices are evenly distributed. This step might seem small, but it really makes a difference in the final texture and ensures you don’t get a bite with too much spice or baking soda.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your eggs, oil (or melted butter), and sugars until they’re well combined. Then, stir in the vanilla extract. Make sure everything is nicely incorporated – this creates the moist base for our bread.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Fold them together gently with a spatula or wooden spoon until *just* combined. It’s really important not to overmix here! A few streaks of flour are perfectly fine. Overmixing develops the gluten too much, which can make your zucchini bread tough instead of tender and moist.
Step 5: Prepare Filling
If you’re adding chocolate chips, nuts, or making a cinnamon-sugar swirl, now’s the time to get that ready. For the swirl, simply mix your brown sugar and cinnamon in a small bowl. If you’re adding chips or nuts directly into the batter, you can do that now too.
Step 6: Layer & Swirl
Gently fold the shredded and squeezed zucchini into the batter. Then, if you’re using chocolate chips or nuts, fold those in as well. Now, pour about half of the batter into your prepared loaf pan. If you’re doing a swirl, sprinkle half of your cinnamon-sugar mixture over the batter. Then, pour the remaining batter on top and sprinkle the rest of the cinnamon-sugar over that. Use a knife or skewer to gently swirl the cinnamon-sugar into the batter, creating those beautiful marbled patterns. Don’t over-swirl; you want distinct ribbons of flavor.
Step 7: Bake
Pop that loaf pan into your preheated oven. Bake for about 50 to 65 minutes. The exact time will vary depending on your oven. You’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (not wet batter!). If the top starts browning too quickly before the inside is cooked, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s baked to perfection, take it out of the oven and let it cool in the pan for about 10-15 minutes. This helps it set up. Then, carefully invert the loaf onto a wire rack to cool completely. Once it’s fully cooled, you can drizzle on your glaze. I like to let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
And there you have it! Slice your beautiful zucchini bread with a serrated knife for the cleanest cuts. Enjoy it at room temperature, maybe with a cup of coffee or tea. It’s perfect for breakfast, a snack, or even dessert!
What to Serve It With
This zucchini bread is so versatile, it really fits into any occasion. For a simple breakfast, it’s fantastic on its own with a hot cup of coffee. The moistness and subtle sweetness are just enough to get your day started without feeling heavy. For a more relaxed weekend brunch, I love serving it alongside a fresh fruit salad and perhaps some scrambled eggs or yogurt parfaits. It adds a lovely sweet element to the spread. As a dessert, it’s absolutely divine! I often serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream. The contrast between the warm bread and the cold cream is just heavenly. And for those cozy evenings when you just need a little something sweet, it’s perfect with a glass of milk, just like Grandma used to make. It’s also a fantastic addition to a tea time spread with finger sandwiches and scones.
Top Tips for Perfecting Your Zucchini Bread
Alright, let’s dive into a few of my hard-won secrets to make your zucchini bread absolutely spectacular every single time.
Zucchini Prep: This is probably the most crucial step! When you shred your zucchini, put it in a fine-mesh sieve or a clean kitchen towel and squeeze out *as much moisture as possible*. Seriously, really wring it out! If you don’t, you’ll end up with a gummy, heavy loaf. I usually use paper towels to blot it dry after squeezing. The drier the zucchini, the better the texture of your bread will be.
Mixing Advice: Remember what I said about not overmixing? It’s worth repeating! Once the wet and dry ingredients meet, stir only until they’re *just* combined. A few little flour streaks are fine. Overmixing develops the gluten, making the bread tough. We want tender and moist, not chewy!
Swirl Customization: Don’t be afraid to get creative with your swirl! For a more intense cinnamon flavor, you can add a tiny pinch of nutmeg or ginger to your cinnamon-sugar mixture. For a chocolate swirl, melt some chocolate chips with a teaspoon of oil and drizzle that in. You can even add a swirl of jam or cream cheese if you’re feeling adventurous!
Ingredient Swaps: I’ve tested this with so many variations! If you don’t have vegetable oil, melted unsalted butter works beautifully and adds a lovely richness. For a dairy-free option, I’ve had success with unsweetened almond milk or oat milk in place of regular milk in the glaze, and using a neutral oil like avocado or canola oil in the batter. If you’re out of brown sugar, you can use all granulated sugar, but it will be a bit less moist.
Baking Tips: Ovens can be so different! If you find your loaf is browning too quickly on top before the center is cooked, loosely tent it with aluminum foil. This reflects the heat and allows the inside to bake through without scorching the crust. I always recommend using the center rack of your oven for even heat distribution.
Glaze Variations: While the simple powdered sugar glaze is delicious, you can jazz it up. Add a tablespoon of lemon juice for a zesty tang, or a little espresso powder for a mocha twist. If you’re not a fan of glaze, a simple dusting of powdered sugar or a sprinkle of chopped nuts after it cools is also lovely.
Storing and Reheating Tips
This zucchini bread keeps incredibly well, which is one of the reasons I love it so much. If you plan on eating it within a couple of days, just wrap the cooled loaf tightly in plastic wrap or place it in an airtight container at room temperature. It will stay wonderfully moist for about 2-3 days this way.
If you need it to last longer, the refrigerator is your friend. Wrap it well in plastic wrap, then in foil, or place it in a freezer-safe airtight container. It will keep in the fridge for up to a week. The texture remains fantastic, and it’s still just as delicious.
For longer storage, freezing is the absolute best way to go. Wrap the completely cooled loaf tightly in two layers of plastic wrap, then in a layer of aluminum foil, or place it in a heavy-duty freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, you can thaw it overnight on the counter, or reheat it gently in a low oven (around 300°F / 150°C) for about 10-15 minutes until warmed through. Honestly, even straight from frozen, a small slice microwaved for 20-30 seconds is pretty darn good!
Glaze Timing Advice: If you’re planning to store your bread at room temperature or in the fridge for a few days, I recommend adding the glaze just before serving or the day you plan to eat it. If you’re freezing it with the glaze on, it can sometimes become a bit sticky or the glaze might crack. It’s usually best to glaze it *after* thawing and reheating, or just before serving.
Frequently Asked Questions
Final Thoughts
There you have it – my tried-and-true, absolutely delicious zucchini bread recipe. It’s more than just a baked good; it’s a little piece of comfort, a taste of home, and a reminder that the simplest ingredients can create something truly magical. I hope you’ll give it a try and experience that same joy I do every time I bake a loaf. It’s perfect for those moments when you need a little sweetness, a lot of comfort, or just want to fill your home with an amazing aroma. If you make this, I would absolutely love to hear how it turns out for you! Please leave a comment below, share your favorite additions, or tell me what your family thinks. Happy baking, and enjoy every single moist, tender bite!
Homemade Peppermint Patties
Ingredients
Method
- In a large mixing bowl, beat marshmallow cream, butter, and extracts until fully combined. Add in powdered sugar and mix on medium speed until well blended. This may take a couple minutes to come together.
- Line a large baking sheet with parchment paper. Using about 1 Tbsp of filling, shape into a ball, then flatten it for the traditional shape. If wanting to make footballs, shape into a ball and then pinch the ends. Continue until all filling is used. Cover with saran wrap and freeze for about 2 hours (or overnight).
- Melt Ghirardelli chocolate wafers according to package directions. Using a toothpick, dip frozen peppermints into the chocolate. Tap until all the excess has dripped off and place back on the parchment paper. Repeat until all peppermints have been coated. These should set within minutes because they are still cold.
- If making footballs, melt white chocolate according to package directions. Pour into a small ziploc bag and cut the corner off. Pipe laces onto footballs. They will set within minutes!
- Store at room temperature in a covered container!
