Easy Peppermint Candy Recipe
Oh my goodness, where do I even begin with this zucchini bread? It’s one of those recipes that feels like a warm hug on a chilly day, or a little ray of sunshine when you just need something sweet. I’ve been making this for years, and honestly, it’s become a staple in my kitchen. You know how sometimes you try a recipe, and it’s *good*, but then you try another, and it’s just *better*? This is one of those “better” recipes. It’s not just any zucchini bread; it’s the kind that disappears in minutes at my house, and my kids actually ask for seconds (which, let’s be honest, is the ultimate baking win!). If you’re a fan of moist, tender quick breads with just the right amount of sweetness and that beautiful subtle spice, then pull up a chair, grab a cup of coffee, and let me tell you all about my absolute favorite zucchini bread. It’s truly something special.
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, which means no fuss with yeast or long rising times. You just mix up the batter and bake! The magic ingredient, of course, is zucchini. Don’t worry, you won’t taste it directly, but it works wonders to keep the bread incredibly moist and tender. Think of it as the secret ingredient that makes this bread so delightfully soft. The name “zucchini bread” is pretty straightforward – it’s bread made with zucchini! It often has warm spices like cinnamon and nutmeg, sometimes nuts or chocolate chips, and a lovely sweet glaze on top. It’s basically a healthier-ish way to indulge in a delicious baked treat, and it’s way easier than making a full-on cake. It’s the perfect bridge between a sweet snack and a more substantial treat.
Why you’ll love this recipe?
Okay, let’s get down to brass tacks. Why this specific zucchini bread recipe? Honestly, it’s a trifecta of awesome: flavor, simplicity, and pure deliciousness. First off, the flavor is just *chef’s kiss*. It’s perfectly spiced with cinnamon and a hint of nutmeg that isn’t overpowering, and the zucchini makes it unbelievably moist. It’s not too sweet, which I love, but it has this wonderful depth of flavor that just keeps you coming back for another slice. What I also adore is how incredibly simple it is to whip up. I’m talking about a one-bowl wonder for the dry ingredients, then a quick mix for the wet. It’s a lifesaver on busy weeknights when I need a quick dessert or a special breakfast treat without a lot of fuss. And let’s talk cost-efficiency! Zucchini is usually pretty affordable, and the other ingredients are pantry staples. This recipe is way more budget-friendly than buying fancy pastries. Plus, it’s super versatile! I’ve added chocolate chips, walnuts, and even a swirl of cream cheese filling, and it’s always a hit. What I love most about this particular recipe, though, is that it never fails. I’ve made it countless times, and it comes out perfectly moist and tender every single time. It’s that reliable friend in my recipe collection that I can always count on when I’m craving something homemade and comforting. It’s so much better than those drier, crumbly versions you sometimes find elsewhere!
How do you make Zucchini bread?
Quick Overview
Making this zucchini bread is surprisingly straightforward. You’ll start by combining your dry ingredients, then whisking together the wet ingredients. Next, you’ll gently fold the wet into the dry until just combined – don’t overmix! Then comes the fun part: adding your grated zucchini and any mix-ins like chocolate chips. Once it’s all in the pan, you bake it until a toothpick comes out clean. Finally, a simple glaze drizzle takes it from great to absolutely divine. It’s a method that ensures maximum moisture and a tender crumb, and it really doesn’t take long at all.
Ingredients
For the Main Batter:
This is where we build that perfect tender base. I always use all-purpose flour because it gives the best texture, but if you’re feeling adventurous, you can experiment (more on that later!). For the sugar, I like a mix of granulated and brown sugar – the brown sugar adds a lovely caramel note and extra moisture. Don’t shy away from the salt; it really balances the sweetness and brings out all the flavors. And the spices! Cinnamon is a must, and a pinch of nutmeg adds that cozy warmth that makes this bread feel like home. You’ll need a good bit of grated zucchini, and I’ll tell you my secrets for prepping it so it doesn’t make your bread watery!
For the Filling:
This is where you can really have some fun! The classic choice is chocolate chips – semi-sweet or dark chocolate chips work beautifully. For a bit more texture and nutty flavor, chopped walnuts or pecans are fantastic. Sometimes, I even do a swirl of cinnamon sugar or a simple cream cheese filling for an extra special treat. Just make sure whatever you choose is ready to go before you start mixing the batter so everything flows smoothly.
For the Glaze:
This glaze is so simple but makes such a difference! It’s just powdered sugar mixed with a liquid. Milk is my go-to for a creamy, opaque glaze, but I’ve also used almond milk (which made it even creamier!) or even a little bit of lemon juice for a brighter, slightly tangy finish. The key is to get the consistency just right – not too thick that it’s hard to drizzle, and not too thin that it just runs off. We’re aiming for a lovely, slightly drippy coating that hardens just a bit.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). This is crucial because you want the oven to be at the perfect temperature the moment your batter is ready. While it’s heating, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then I dust it with a little bit of flour, tapping out any excess. Some people like to line the pan with parchment paper – that’s a great option too, especially if you’re worried about sticking. Just make sure it overhangs the sides so you can easily lift the bread out later. Getting this done early means you can focus on the batter!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking thoroughly is important here! You want to make sure the leavening agents (baking soda and baking powder) and the salt are evenly distributed throughout the flour. This helps ensure your bread rises evenly and has a consistent texture. No one wants a bite with a pocket of baking soda, right? Give it a good few stirs until everything looks uniform and there are no visible lumps of spices or salt.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your eggs, melted butter (make sure it’s cooled slightly so it doesn’t scramble the eggs!), and vanilla extract. I usually give this a good whisk until it’s all nicely combined and slightly frothy. The vanilla adds such a lovely depth of flavor, and the eggs bind everything together and add richness. Some people like to use oil instead of butter; I find butter gives a richer flavor, but oil will yield an even moister bread. You can also try using unsweetened applesauce as a partial substitute for fat for a lighter version, but I usually stick to butter for that classic taste.
Step 4: Combine
Now comes the moment of truth! Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together. Here’s the golden rule of quick breads: DO NOT OVERMIX. Mix just until you no longer see streaks of dry flour. A few small lumps are perfectly okay – in fact, they’re a good sign! Overmixing develops the gluten in the flour too much, which can lead to a tough, dense bread. We want tender and fluffy, so be gentle!
Step 5: Prepare Filling
If you’re adding anything to the batter, like chocolate chips or chopped nuts, now is the time to fold them in gently after you’ve just combined the wet and dry ingredients. You’ll also add your grated zucchini at this stage. Make sure you’ve squeezed out as much excess moisture as possible from the zucchini before adding it. I’ll detail how to do that in the tips section! Gently fold everything in until it’s just incorporated. You want those chocolate chips or nuts to be evenly distributed but not crushed into oblivion.
Step 6: Layer & Swirl
Spoon the batter into your prepared loaf pan. If you’re doing a swirl, like a cinnamon sugar swirl, you’ll layer half the batter, sprinkle the swirl mixture over it, then add the remaining batter. For a chocolate chip or nut version, just pour it all in and spread it evenly. Use your spatula to smooth out the top. This helps ensure even baking and a nice presentation. Don’t fill the pan more than about two-thirds full, as the bread will rise as it bakes.
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, so it’s important to check for doneness. Start checking around the 50-minute mark. You can tell it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (but no wet batter). If the top is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil. Trust me, I’ve had more than one slightly-too-browned-on-top-but-perfect-inside loaf, so don’t panic if the color isn’t uniform!
Step 8: Cool & Glaze
Once it’s baked, take the loaf pan out of the oven and let the zucchini bread cool in the pan for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert the pan onto a wire rack to remove the bread. Let the bread cool completely on the wire rack before you attempt to glaze it. If you glaze it while it’s warm, the glaze will just melt and disappear. Patience is key here! Once it’s completely cool, whisk together your powdered sugar and liquid for the glaze until it’s smooth. Drizzle it over the top, letting it drip down the sides. It’s so satisfying to watch!
Step 9: Slice & Serve
Once the glaze has set a bit, it’s time to slice and enjoy! I love to use a serrated knife for the cleanest cuts. Serve it at room temperature for the best flavor and texture. It’s perfect on its own, but a little dollop of butter never hurt anyone, did it? This bread is fantastic for breakfast, a mid-afternoon snack, or even a light dessert. Enjoy every single delicious bite!
What to Serve It With
This zucchini bread is so wonderfully versatile, it can honestly fit into any meal or occasion. For breakfast, it’s a game-changer. I love a thick slice with my morning coffee – it’s a sweet start without being too heavy. You can serve it simply as is, or perhaps with a smear of cream cheese or a little butter. For a more elaborate brunch spread, it adds a lovely homemade touch. I like to serve it alongside some fresh fruit salad, maybe some scrambled eggs and bacon, or even some yogurt parfaits. It’s the kind of thing that makes your guests feel really special. As a dessert, it’s just divine. A warm slice is perfect after dinner, maybe with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgence. It’s also my go-to for cozy snacks. On a rainy afternoon, a slice of this with a hot cup of tea or a glass of cold milk is pure comfort. My kids ask for this all the time when they’re coming home from school, and it’s always a welcome sight. Honestly, it’s delicious anytime, anywhere!
Top Tips for Perfecting Your Zucchini Bread
I’ve made enough zucchini bread to fill a small bakery, so I’ve picked up a few tricks along the way that I’m happy to share! These little bits of wisdom have saved me from a few kitchen mishaps and helped me achieve that perfect loaf every time.
Zucchini Prep: This is probably the MOST important step. When you grate your zucchini, it releases a lot of water. If you don’t get rid of it, your bread can end up dense and soggy. I always grate my zucchini (medium or large shreds work best) and then place it in a fine-mesh sieve set over a bowl. Let it sit for about 10-15 minutes, pressing down occasionally to help the water drain. For extra insurance, I then grab a handful of the grated zucchini and squeeze it firmly in my hands or wrap it in a clean kitchen towel or cheesecloth and wring out every last drop of moisture. It sounds like a lot, but it makes a world of difference in the final texture.
Mixing Advice: I’ve said it before, and I’ll say it again: DO NOT OVERMIX. When you combine the wet and dry ingredients, mix only until they *just* come together. A few small lumps are totally fine. Overmixing is the quickest way to a tough, rubbery quick bread. You want that tender, melt-in-your-mouth texture, and that comes from gentle handling.
Swirl Customization: If you’re adding a swirl (like cinnamon sugar or a cream cheese swirl), make sure your ingredients are ready to go. For a cinnamon sugar swirl, mix about 1/4 cup sugar with 1-2 teaspoons of cinnamon. For cream cheese, you’ll want about 4 oz of softened cream cheese mixed with a tablespoon of sugar and a dash of vanilla, then dolloped onto the batter. When adding swirls, dollop or sprinkle the filling over the first half of the batter, then add the rest of the batter on top. Use a knife or skewer to gently swirl it through, but don’t overdo it – you don’t want to mix it in completely, just create lovely ribbons.
Ingredient Swaps: While this recipe is fantastic as is, I love experimenting! For a dairy-free version, you can swap the butter for melted coconut oil or a neutral vegetable oil, and use your favorite plant-based milk (like almond or oat milk) for the glaze. I’ve tested this with almond milk and it actually made it even creamier! For gluten-free, I recommend a good quality 1:1 gluten-free baking flour blend. You might need to adjust the baking time slightly, as GF flours can behave a bit differently. I haven’t personally tried it, but my friend swears by it!
Baking Tips: Always use the center rack of your oven for the most even heat distribution. If you notice the top is browning too quickly before the inside is cooked through, loosely tent the loaf pan with aluminum foil. This allows the inside to finish cooking without burning the exterior. Another good doneness test is to gently press the top of the bread; if it springs back, it’s likely done.
Glaze Variations: The basic powdered sugar glaze is my favorite, but you can jazz it up! Add a splash of lemon juice or orange zest for a citrusy kick. A little bit of espresso powder dissolved in the liquid can give it a subtle mocha flavor, which is amazing with chocolate chips. If you prefer a less sweet topping, you can simply dust the cooled bread with a little powdered sugar or serve it with a light dusting of cinnamon.
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it keeps! It’s delicious fresh, but honestly, sometimes it’s even better the next day after the flavors have had a chance to meld. Here’s how I store it to keep it tasting its best.
Room Temperature: Once the bread is completely cool and the glaze is set, you can store it at room temperature. I usually keep it in an airtight container or wrap it tightly in plastic wrap, then in foil. It stays wonderfully moist for about 2-3 days this way. Just make sure it’s not in direct sunlight or a warm spot. If you live in a very humid climate, it might be better to store it in the fridge.
Refrigerator Storage: If you need it to last a bit longer, or if your kitchen is on the warmer side, the refrigerator is your best bet. Store it in an airtight container. It will last well for about 5-7 days. The texture might firm up slightly in the fridge, but don’t worry, it’s easy to revive.
Freezer Instructions: This zucchini bread freezes like a dream! Once it’s completely cooled and glazed, I like to wrap the entire loaf tightly in plastic wrap, then in a layer of aluminum foil, and finally tuck it into a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. To thaw, simply remove it from the freezer and let it come to room temperature on the counter. For individual slices, you can thaw them the same way. It usually takes a few hours.
Glaze Timing Advice: If you plan on freezing your zucchini bread, I highly recommend glazing it *after* it has thawed. Glaze applied before freezing can sometimes become sticky or meld into the bread during the thawing process. So, wait until it’s fully thawed and back to room temperature to add that lovely finishing touch!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini bread recipe. It’s the kind of recipe that proves healthy-ish ingredients can result in pure indulgence. It’s moist, it’s tender, it’s perfectly spiced, and that little bit of glaze just takes it over the top. I hope you’ll give this recipe a try. It’s so satisfying to pull a beautiful loaf of homemade bread from your oven, especially when it smells as amazing as this one does. If you love this zucchini bread, you might also enjoy my recipe for moist banana bread or my incredibly fudgy brownies. They’re all comfort food classics that are surprisingly easy to make! I can’t wait to hear how yours turns out, so please leave a comment below and tell me all about your baking adventures and any delicious variations you come up with. Happy baking, everyone!
Homemade Peppermint Patties
Ingredients
Method
- In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined.
- Add the powdered sugar and mix on medium speed until well blended. The mixture may take a couple of minutes to come together.
- Line a large baking sheet with parchment paper. Scoop about 1 tablespoon of the peppermint filling and shape it into a ball, then flatten it into a traditional patty shape. If making footballs, shape into a ball and pinch the ends. Continue until all filling is used.
- Cover the shaped patties with plastic wrap and freeze for at least 2 hours, or preferably overnight, until firm.
- Melt the Ghirardelli dark chocolate wafers according to package directions. Using a toothpick, dip each frozen peppermint patty into the melted chocolate. Tap off any excess chocolate and place the coated patty back onto the parchment-lined baking sheet.
- Repeat with remaining patties until all are coated. The chocolate should set quickly as the patties are still cold.
- If making football shapes, melt the white chocolate wafers according to package directions. Pour the melted white chocolate into a small zip-top bag, snip off a small corner, and pipe laces onto the chocolate-coated football-shaped peppermint patties.
- Store the finished peppermint patties at room temperature in a covered container.
