Easy Chocolate Cookie Sandwiches with Nutella
You know that feeling? When you’ve got a few zucchinis hanging around, looking a little sad, and you think, “Ugh, what do I do with these?” Well, my friend, this is your answer. This isn’t just any zucchini bread; this is *the* zucchini bread. The one that makes my whole house smell like pure comfort, the one my kids beg for, and the one I sneak a slice of at 10 pm when I *really* shouldn’t be eating anything else. It’s moist, it’s got that perfect hint of spice, and the crumb is just… divine. Seriously, it’s so good, it puts all those overly dry, flavorless versions you might have tried to shame. This recipe is my culinary secret weapon, and I’m so excited to share it with you.
What is Zucchini bread?
Okay, so what exactly *is* this magical zucchini bread we’re talking about? At its heart, it’s a quick bread, meaning it doesn’t require yeast and the rising time that comes with it. Think of it as a delicious, more nutritious cousin to banana bread. The zucchini, when grated and baked, adds an incredible amount of moisture and a subtle, almost undetectable sweetness. It’s basically a brilliant way to sneak some extra veggies into your day without anyone noticing! The name itself, “Zucchini Bread,” is pretty straightforward, but for me, it conjures up images of cozy kitchens, warm afternoons, and the simple joy of baking from scratch. It’s not fancy, but oh boy, is it satisfying.
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons this zucchini bread has earned a permanent spot in my recipe rotation. First off, the flavor is just spot-on. It’s not too sweet, but it’s got this lovely warmth from the cinnamon and nutmeg that just makes you feel all cozy inside. And the texture? Oh my goodness, the texture! It’s unbelievably moist, tender, and has a perfect crumb. It’s like a soft hug in bread form. I’ve tried so many zucchini bread recipes over the years, and so many of them end up dry or gummy, but this one? Never. It’s a lifesaver when I’m short on time because it comes together so quickly – I can honestly whip up a loaf from start to finish in under an hour, including baking time. Plus, it’s incredibly budget-friendly, using common pantry staples and, of course, those garden-variety zucchinis. What I love most about this is its sheer versatility. It’s perfect for breakfast, a delightful afternoon treat, or even a simple dessert. It’s definitely a step up from my very first attempts at baking, which, trust me, were… educational.
How do you make Zucchini bread?
Quick Overview
This recipe is all about simplicity and great results. We’ll combine our dry ingredients, mix our wet ingredients, then gently bring them together. A quick stir-in of the grated zucchini, and then it’s off to the oven. The result? A stunning, moist loaf that’s perfect for sharing (or not!). It’s truly as easy as that, and the minimal effort yields maximum flavor and texture. It’s the kind of recipe you can rely on, even when you’re feeling a bit frazzled.
Ingredients
For the Main Batter:
Here’s what you’ll need to get started. I always try to use all-purpose flour for this because it gives it that lovely tender crumb, but if you’re feeling adventurous, I’ve heard good things about using half whole wheat for a slightly heartier loaf. Just make sure your baking soda and baking powder are fresh – that’s super important for that perfect rise! I usually grab a couple of medium-sized zucchinis, about 8-10 ounces total, from the farmer’s market when they’re in season, but store-bought ones work just fine. Don’t worry about peeling them; the skin adds a nice subtle color and doesn’t affect the texture at all.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar (or 3/4 cup if you prefer it less sweet)
- 1/2 cup vegetable oil (or any neutral oil like canola or sunflower)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (from about 2-3 medium zucchinis, squeezed dry)
For the Filling (Optional, but highly recommended!):
This is where you can really have some fun! I usually stick to the classic chocolate chips because, well, chocolate. But sometimes I’ll throw in some chopped walnuts or pecans for extra crunch, or even a swirl of raspberry jam. It’s totally up to you!
- 1 cup chocolate chips (semi-sweet or dark work best)
- OR 1/2 cup chopped walnuts or pecans
- OR 1/4 cup seedless raspberry jam
For the Glaze (Oh, so good!):
This simple glaze just takes it over the top. You want it to be pourable but not too thin. If it’s too thick, add a tiny bit more milk; too thin, a bit more powdered sugar. I’ve found that using milk makes it a little richer than water, but water is perfectly fine in a pinch!
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk (or water)
- 1/2 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). I always use a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then dust it with a little flour, tapping out the excess. This is a crucial step to ensure your beautiful loaf doesn’t stick. If you have parchment paper, you can also line the pan with it, leaving a little overhang on the sides to make lifting it out easier – that’s a trick I learned after a couple of loaves got stuck once upon a time!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly distributed. You want to see no lumps of baking soda or powder. This ensures your bread rises evenly and has a consistent flavor throughout. Don’t skip this step; it really makes a difference in the final texture!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, granulated sugar, vegetable oil, melted butter, and vanilla extract until everything is well combined and the mixture looks smooth and slightly pale. Don’t overbeat, just whisk until it’s nice and uniform. It should smell heavenly already!
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, mix them together until *just* combined. It’s really important not to overmix here. 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 bread, and we definitely don’t want that!
Step 5: Prepare Filling
If you’re adding chocolate chips or nuts, gently fold them into the batter now. If you’re using jam, you’ll add half the batter, then dollop spoonfuls of jam, then add the rest of the batter. This helps create those lovely pockets of flavor throughout the loaf. I usually just stir them in until they’re evenly distributed.
Step 6: Layer & Swirl (if using jam)
If you’re adding jam, spread about half of the batter into your prepared loaf pan. Then, dollop spoonfuls of jam over the batter. Don’t worry about being too neat; it will swirl as it bakes. Spread the remaining batter over the jam, making sure to cover it. You can gently swirl a knife through the jam layers to create a marbled effect if you like, but it’s not essential.
Step 7: Bake
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Ovens can be so finicky, so it’s always good to check around the 50-minute mark. If the top starts browning too quickly, you can loosely tent it with foil for the remaining baking time. The aroma that fills your kitchen during this stage is absolutely divine, by the way!
Step 8: Cool & Glaze
Once it’s done baking, let the loaf cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert it onto a wire rack to cool completely. If you used parchment paper, this is where you can easily lift it out. Once the bread is completely cool (and I mean *completely* cool, otherwise the glaze will melt off!), whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle or spread the glaze evenly over the top of the cooled loaf. It will set up a bit as it sits.
Step 9: Slice & Serve
Once the glaze has set slightly, it’s time to slice and serve! I like to use a serrated knife for the cleanest slices. Serve it at room temperature. The smell alone is enough to make your mouth water. It’s truly the perfect slice of comfort!
What to Serve It With
This zucchini bread is so versatile, it fits into any meal or craving! For a quick and satisfying breakfast, I love to have a slice toasted with a smear of butter. It’s hearty enough to keep you going until lunch. If you’re hosting a brunch, this bread is always a hit. I usually serve it alongside some fresh fruit salad and maybe a quiche for a lovely spread. For dessert, it’s fantastic on its own, but I’ve also served it warm with a scoop of vanilla bean ice cream, and that’s just pure indulgence. On a lazy afternoon, it’s the perfect companion to a warm cup of tea or coffee. Honestly, any time you need a little pick-me-up, a slice of this zucchini bread is the answer. My family loves it with a big glass of cold milk, especially the kids!
Top Tips for Perfecting Your Zucchini Bread
After making this countless times, I’ve picked up a few little tricks that really make a difference. First, when it comes to the zucchini, don’t just grate it and dump it in. Squeeze out as much excess moisture as you possibly can using your hands or a clean kitchen towel. This is probably the *most* important step for preventing a gummy bread and ensuring it bakes up beautifully. For mixing, remember the golden rule: gentle is key! Overmixing is the enemy of tender quick breads, so stop as soon as you don’t see streaks of dry flour. If you’re using chocolate chips or nuts, tossing them in a tablespoon of the flour mixture before adding them to the batter helps prevent them from sinking to the bottom. When it comes to swirling in jam, don’t overdo it; just a few dollops and a gentle swirl is enough to get that beautiful marbled effect without making the bread too wet. I’ve also learned that ovens really vary. If you find your bread is browning too quickly on top, don’t be afraid to loosely tent it with aluminum foil for the last 15-20 minutes of baking. And for the glaze, patience is a virtue! Make sure the bread is completely cool before you drizzle it on, otherwise, you’ll end up with a melted mess instead of a pretty topping. I once tried using applesauce instead of oil, and while it was okay, it didn’t have quite the same richness, so I stick to oil and butter for this one. Baking powder is also crucial for lift, so always double-check that it’s not expired!
Storing and Reheating Tips
This zucchini bread is fantastic for making ahead, which is a lifesaver for busy weeks! Once it’s completely cooled, you can store it at room temperature, well-wrapped in plastic wrap or in an airtight container, for about 2-3 days. It stays wonderfully moist. If you need it to last longer, pop it into the refrigerator. Wrapped tightly, it should keep well in the fridge for up to a week. For longer storage, you can absolutely freeze it! I like to wrap individual slices or half loaves tightly in plastic wrap, then in aluminum foil, and freeze them for up to 3 months. To reheat, you can gently warm slices in a toaster oven or microwave for a few seconds – just enough to take the chill off and make it lovely and soft again. If you froze slices with glaze, I usually let them thaw mostly at room temperature before a quick warm-up. If it’s unglazed, you can add a fresh drizzle of glaze after reheating.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite zucchini bread recipe! I truly believe this recipe strikes the perfect balance of flavor, moisture, and ease. It’s the kind of bake that makes you feel like a baking wizard, even if you’re just starting out. It’s a testament to how simple ingredients can create something truly extraordinary. If you love this, you might also enjoy my recipes for moist banana bread or my easy apple crumble. Give this zucchini bread a try, and I promise, you won’t be disappointed. I can’t wait to hear how yours turns out and what delicious variations you come up with! Don’t forget to leave a comment and rate it if you try it – your feedback means the world to me!
Chocolate Chip Cookie Sandwiches with Nutella Filling
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Line 3 baking sheets with parchment paper and set aside.
- Sift together the flour and baking soda in a small bowl and set aside.
- In a large mixing bowl, combine the butter, sugar, and light brown sugar. Beat on medium speed until light and fluffy.
- Add the salt, vanilla extract, and eggs. Continue to beat on low speed until thoroughly combined.
- Slowly add the flour mixture and mix until just combined.
- Stir in the chocolate chips.
- Drop by rounded tablespoon onto the prepared baking sheets, 2 inches apart.
- Bake for 8 to 10 minutes, or until the cookies are golden brown around the edges.
- Remove from oven and let cool for 2 minutes on the baking sheet. Transfer to a wire rack and let cool completely.
- While the cookies are cooling, make the filling. In a medium-sized mixing bowl, combine the cream cheese and powdered sugar. Beat with an electric mixer on medium speed until creamy.
- Add in the melted white chocolate chips and Nutella. Continue to mix until thoroughly combined.
- Let the filling sit in the refrigerator for 10 minutes before using.
- Spread the filling on the flat side of half of the cookies and place the remaining cookies on top. Refrigerate for 20 minutes to allow the filling to stiffen slightly.
- Serve cookies at room temperature.
