Best Fudgey Peanut Butter Brownies Recipe
Okay, so I’ve got a recipe for you today that’s basically my happy place in food form. It’s my ultimate, tried-and-true, never-fails zucchini bread. And let me tell you, it’s not just *any* zucchini bread. This one is moist, it’s bursting with flavor, and it’s got this incredible crumb that just melts in your mouth. Think of it as the lovechild of a comforting hug and a burst of sunshine, all baked into one loaf. My kids? They practically inhale it. I swear, if I don’t hide a slice, it’s gone before it even cools completely. It reminds me of baking with my grandma on lazy summer afternoons, the whole house smelling like cinnamon and warmth. It’s just one of those recipes that feels like coming home, you know?
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t need yeast to rise, making it super straightforward to whip up. The star ingredient, of course, is zucchini. Now, I know what you might be thinking – zucchini? In a sweet bread? But trust me, it’s pure magic. When grated and baked, the zucchini basically disappears, adding incredible moisture and a tender texture without any discernible veggie flavor. It’s like a secret weapon for making baked goods extra delightful. It’s essentially a fluffy, spiced cake that happens to be a fantastic way to use up all that summer squash. It’s approachable for even beginner bakers, and the end result is always a crowd-pleaser, far more impressive than its simple preparation suggests.
Why you’ll love this recipe?
There are so many reasons why this zucchini bread has earned a permanent spot in my recipe binder, and why I just know you’re going to adore it too. First off, the flavor is just out of this world. It’s perfectly spiced with cinnamon and a hint of nutmeg, and if you’re like me, a little bit of chopped walnuts or chocolate chips takes it to a whole new level of deliciousness. The texture is absolutely key – it’s unbelievably moist and tender, thanks to that magical zucchini. I’ve tried other zucchini bread recipes before, and some can be a bit dry or crumbly, but this one? It stays moist for days. And the simplicity! It’s a lifesaver on busy weeknights when you need a quick dessert or a special treat for breakfast. You just whisk a few things together, pour it into a pan, and let the oven do the work. Plus, it’s incredibly budget-friendly. Zucchini is usually pretty affordable, and the other ingredients are pantry staples. It’s the perfect way to bake something spectacular without breaking the bank. Honestly, I love it because it feels both like a comforting, nostalgic treat and a surprisingly elegant dessert all rolled into one. It’s also incredibly versatile – whether you want a grab-and-go breakfast or a slice with a cup of coffee in the afternoon, it fits the bill perfectly.
How do you make Zucchini bread?
Quick Overview
This recipe is all about simple steps that yield impressive results. You’ll start by prepping your pan and preheating your oven, then quickly whisk together your dry and wet ingredients separately before combining them into a smooth batter. Next, you’ll fold in any yummy additions like nuts or chocolate chips. Then, it’s just a matter of pouring the batter into your prepared loaf pan and baking it until golden and a toothpick comes out clean. The result is a beautifully risen, incredibly moist, and fragrant loaf that’s perfect for sharing… or not!
Ingredients
For the Main Batter:
Here’s where the magic starts. You’ll need:
- 2 cups all-purpose flour: I find a good quality all-purpose flour works best. You can try a gluten-free blend, but results might vary slightly in texture.
- 1 teaspoon baking soda: This is crucial for giving the bread its lift. Make sure it’s fresh!
- 1/2 teaspoon baking powder: A little extra insurance for a fluffy crumb.
- 1/2 teaspoon salt: Balances out the sweetness and enhances the flavors.
- 1 teaspoon ground cinnamon: The star spice! Don’t skimp here.
- 1/4 teaspoon ground nutmeg: Just a hint to add warmth.
- 1/2 cup unsalted butter, softened: Make sure it’s nice and soft, not melted.
- 1 cup granulated sugar: For sweetness and structure.
- 2 large eggs: At room temperature is best for better incorporation.
- 1 teaspoon vanilla extract: A must for that classic flavor.
- 1 cup grated zucchini (about 1 medium zucchini): Squeeze out as much excess moisture as you can! This is a game-changer.
For the Filling: (Optional, but highly recommended!)
This is where you can really customize. I usually go for:
- 1/2 cup chopped walnuts or pecans: For a lovely crunch and nutty flavor.
- 1/2 cup chocolate chips: Dark, milk, or mini – whatever your heart desires!
- 1 tablespoon cinnamon: For an extra cinnamon punch in the swirl.
- 2 tablespoons brown sugar: Adds a caramel-like sweetness.
For the Glaze: (Another optional, but oh-so-worth-it step!)
This drizzle makes it look and taste extra special:
- 1 cup powdered sugar: Sifted for a smooth glaze.
- 2-3 tablespoons milk (or almond milk for extra creaminess!): Start with 2 and add more until you get your desired consistency.
- 1/2 teaspoon vanilla extract: For a little extra flavor boost.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan. I like to use a little bit of butter and then dust it with flour, or you can use baking spray. This step is super important to prevent sticking – nobody wants their beautiful loaf to get stuck in the pan!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them together helps distribute everything evenly, which means you won’t get any pockets of baking soda or salt in your finished bread. It’s a simple step, but it makes a difference!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. I usually use an electric mixer for this, but you can definitely do it by hand if you’re feeling ambitious! Beat in the eggs one at a time, then stir in the vanilla extract. Make sure your eggs are at room temperature; they’ll incorporate much better into the batter.
Step 4: Combine
Now, it’s time to bring it all together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring gently by hand) until just combined. Don’t overmix! Overmixing can lead to a tough bread. Then, gently fold in the grated zucchini. This is where the moisture comes in!
Step 5: Prepare Filling
If you’re adding nuts, chocolate chips, or making a cinnamon-sugar swirl, now’s the time to prep. In a small bowl, mix together the chopped walnuts (or pecans), chocolate chips, cinnamon, and brown sugar. This mixture will be layered into the batter.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan. Sprinkle half of your filling mixture over the top. Then, spoon the remaining batter over the filling, and sprinkle the rest of the filling on top. If you’re doing a swirl, you can gently run a knife or skewer through the batter to create some marbled patterns. It looks so pretty when it’s sliced!
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Ovens can be a bit finicky, so I always start checking around the 50-minute mark. If the top starts to get too brown before the inside is cooked, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s done baking, let the bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This is crucial! If you try to glaze it while it’s too warm, the glaze will just melt off. Once it’s completely cool, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. Drizzle it over the top of the cooled loaf. This is my favorite part – it’s the crowning glory!
Step 9: Slice & Serve
Once the glaze has set a bit, slice it up and enjoy! I love serving it slightly warm, but it’s also delicious at room temperature. The smell alone when you slice into it is enough to make your mouth water.
What to Serve It With
This zucchini bread is so versatile, it’s practically a chameleon! For a simple and satisfying breakfast, I love a thick slice with a hot cup of coffee or a glass of cold milk. The sweetness of the bread is just enough to kickstart your day. For a more relaxed brunch spread, it’s perfect alongside some fresh fruit salad, maybe some scrambled eggs or a light yogurt parfait. It adds a touch of sweetness and comfort without being too heavy. As a dessert, oh boy, it’s a winner! I like to serve it slightly warmed, perhaps with a dollop of whipped cream or a scoop of vanilla bean ice cream. The contrast of warm bread and cool cream is divine. And for those cozy snack moments, when you just need a little something sweet and comforting, a slice with a cup of tea or hot chocolate is pure bliss. My family has a tradition of having it for “second breakfast” on weekend mornings – a small slice with a glass of orange juice. It’s these little traditions that make food so special, you know?
Top Tips for Perfecting Your Zucchini Bread
After making this recipe countless times, I’ve picked up a few tricks that I think really elevate it from good to absolutely fantastic. Here are my top tips:
Zucchini Prep: This is probably the most important step for ensuring a moist, not soggy, bread. You absolutely need to grate your zucchini (a medium-sized grate is best) and then squeeze out as much excess liquid as humanly possible. I use a clean kitchen towel or cheesecloth for this. Just wrap the grated zucchini in the towel and twist, twist, twist! The drier the zucchini, the better the texture of your bread.
Mixing Advice: Remember what I said about not overmixing? It’s true! Overmixing develops the gluten in the flour too much, leading to a tough, dense bread. Mix the wet and dry ingredients until they’re *just* combined. A few streaks of flour are okay; they’ll disappear during baking. Similarly, when folding in the zucchini and any add-ins, be gentle.
Swirl Customization: If you’re going for the cinnamon-sugar swirl, don’t be afraid to get creative! You can make broader swirls or more delicate patterns. The key is to ensure the filling is distributed throughout the batter. For a more intense cinnamon flavor, you can even mix a little cinnamon into the batter itself, in addition to the swirl. For a chocolate swirl, you could mix cocoa powder into the sugar and cinnamon.
Ingredient Swaps: I’ve experimented a lot! For the sugar, you can try reducing it slightly if you prefer, but it will affect the texture and rise. I’ve tested this with almond milk for the glaze, and it made it even creamier! For the nuts, any kind works, or you can omit them entirely if you have allergies. Some people even add shredded carrots for extra moisture and a hint of sweetness – I haven’t tried it myself yet, but it sounds intriguing!
Baking Tips: Always use the oven temperature recommended, but keep an eye on your loaf. Every oven is different! If your loaf is browning too quickly on top, place a piece of aluminum foil loosely over it for the remainder of the baking time. This protects the crust while allowing the inside to cook through. Make sure your oven rack is in the center position for even heating.
Glaze Variations: The classic glaze is wonderful, but you can play around with it. For a tangier glaze, add a tiny splash of lemon juice. For a richer flavor, use cream cheese instead of milk. If you want a less sweet option, a simple dusting of powdered sugar or a sprinkle of cinnamon is also lovely. The key is to let the bread cool completely before glazing so it doesn’t become a melted mess.
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it keeps! It stays wonderfully moist, which means you can enjoy it for days.
Room Temperature: Once the bread has cooled completely and the glaze has set, you can store it in an airtight container or wrapped tightly in plastic wrap at room temperature. It should stay fresh and delicious for about 3-4 days. I often find it tastes even better on the second day!
Refrigerator Storage: If you live in a very warm or humid climate, or if you just want it to last a bit longer, you can store it in the refrigerator. Wrap it well in plastic wrap, then place it in an airtight container. It will keep for about a week in the fridge. Just be aware that refrigeration can sometimes make baked goods a little firmer, but it’s still perfectly edible.
Freezer Instructions: This bread freezes beautifully, making it perfect for baking ahead of time! Once completely cooled (and glazed, if you like), wrap the loaf tightly in a layer of plastic wrap, followed by a layer of aluminum foil. You can also slice it and wrap individual slices. It will keep in the freezer for up to 3 months. To thaw, simply unwrap it and let it come to room temperature on the counter. If you froze unglazed bread, you can add the glaze once it’s thawed.
Glaze Timing Advice: If you plan to freeze your loaf, I highly recommend freezing it *without* the glaze. Add the glaze once it has thawed and is ready to be served. This prevents the glaze from becoming watery or cracking during the freezing and thawing process. If you’re storing it at room temperature or in the fridge, you can glaze it right away.
Frequently Asked Questions
Final Thoughts
So, there you have it – my absolute favorite zucchini bread recipe. It’s more than just a recipe to me; it’s a little slice of comfort, a reminder of happy baking memories, and a guaranteed way to bring smiles to faces. If you’re looking for a moist, flavorful, and incredibly easy quick bread that will impress everyone, you’ve found it. It’s perfect for those times you want something homemade and special without a fuss. If you love this recipe, you might also enjoy my Moist Banana Bread recipe or my Easy Blueberry Muffin recipe – they’re all in the same vein of simple, delicious, homemade goodness. I truly hope you give this zucchini bread a try. It’s a recipe that’s stood the test of time in my kitchen, and I have a feeling it will in yours too. Can’t wait to hear how yours turns out – please leave a comment below and let me know your favorite additions or any variations you try!
Peanut Butter Brownies
Ingredients
Method
- Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper, leaving a slight overhang to help lift the brownies out of the pan. You can use small binder clips to fasten the top edge of the parchment paper to the baking dish to prevent it from folding over onto the brownies as they bake. Lightly spray the parchment paper with nonstick cooking spray.
- In a small bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and chocolate chips.
- In a medium-sized mixing bowl, add the melted and cooled butter.
- Add the granulated and light brown sugar, room temperature eggs, vanilla extract and kosher salt to the butter and stir just until combined.
- Stir in the flour mixture and chocolate chips just until combined. (It’s very important to not overmix the brownie batter which would make tough textured brownies)
- Use a silicone spatula, or an offset spatula to spread half of the brownie batter evenly into the prepared baking dish.
- Dollop teaspoons of the 2/3 cup creamy peanut butter on top of the brownie batter. (You can add the creamy peanut butter to a piping bag for more control)
- Spread the remaining brownie batter over the top of the creamy peanut butter dollops.
- Heat the 1/3 cup of peanut butter in a microwave safe bowl for about 10 seconds and stir well.
- Drizzle the heated creamy peanut butter over the top of the brownie batter. Use the tip of a knife to create a swirl pattern.
- Bake for about 30 minutes, or until a toothpick inserted comes away with a few moist crumbs.
- Allow the brownies to cool completely at room temperature for 2 hours before cutting 4 slices x 4 slices and serving.
