Cinnamon Sugar Donut Bread Easy Recipe
You know those recipes that just feel like a warm hug? This zucchini bread is absolutely one of them for me. It’s the kind of thing that instantly makes my kitchen smell incredible, and it’s surprisingly simple, which is always a win in my book. My kids devour it, my husband sneaks slices late at night, and honestly, I could eat the entire loaf myself. It’s got that perfect balance of moist crumb, subtle sweetness, and a hint of spice that just sings. Forget those dry, crumbly versions you might have tried; this one is moist, tender, and just… perfect. It’s almost like a cake, but it’s wholesome enough for breakfast, which is how I usually justify having a slice (or two!) before noon. If you’ve ever been intimidated by baking with zucchini, trust me, this is the recipe that will change your mind forever. It’s my go-to when I need a guaranteed crowd-pleaser.
What is Zucchini bread?
So, what exactly is this magical thing we call zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t rely on yeast for leavening. Instead, we use baking soda and baking powder to get that lovely rise. The star ingredient, of course, is shredded zucchini. Now, I know what some of you might be thinking: zucchini? In a sweet bread? But here’s the secret: it’s a flavor chameleon. Zucchini is incredibly mild and its primary role is to add moisture and tenderness to the batter. It practically disappears into the background, leaving behind a wonderfully soft and decadent crumb that’s simply divine. Think of it as nature’s little helper for baking. The name itself is pretty straightforward – it’s a loaf of bread, and it happens to be made with zucchini. But oh, the deliciousness that unfolds from that simple description is anything but ordinary. It’s a classic for a reason, a testament to how humble ingredients can create something truly extraordinary.
Why you’ll love this recipe?
Let me tell you, there are a million reasons why this zucchini bread has become my absolute favorite, and why I think 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 whisper of nutmeg, giving it a cozy, comforting taste that’s just divine, especially when it’s fresh out of the oven and still a little warm. It’s not overly sweet, so you can truly appreciate the subtle notes of the zucchini and spices. Then there’s the texture – oh, the texture! It’s incredibly moist and tender, thanks to that secret weapon, the zucchini. I’ve tried other zucchini bread recipes that ended up a bit dry, but this one? It stays moist for days, which is amazing because leftovers (if you’re lucky enough to have any!) are just as good. And let’s talk about simplicity. Seriously, this is a lifesaver on busy mornings or when you’re craving something sweet but don’t want to spend hours in the kitchen. You can have the batter mixed up and in the oven in about 15 minutes flat. It uses pantry staples that most of us already have on hand, making it super cost-efficient too. Plus, it’s so versatile! You can enjoy it plain, with a smear of butter, or even a dollop of cream cheese. It’s fantastic as is, but adding in some chopped walnuts or chocolate chips? Even better! It’s like a blank canvas for deliciousness. What I love most about this recipe is that it’s proof that healthy ingredients can taste utterly indulgent. It’s a win-win for everyone!
How do you make Zucchini bread?
Quick Overview
Making this amazing zucchini bread is surprisingly straightforward! You’ll basically whisk together your dry ingredients, mix your wet ingredients, then gently combine them. Fold in the shredded zucchini, pour into a loaf pan, and bake until golden and a tester comes out clean. While it bakes, you can whip up a simple, delicious glaze. The whole process, from getting ingredients out to having it in the oven, takes less than 20 minutes. It’s genuinely that easy, and the result is a moist, flavorful loaf that’s perfect for any time of day.
Ingredients
For the Main Batter:
You’ll need 2 cups of all-purpose flour, which is pretty standard for a loaf. Make sure it’s spooned and leveled, not scooped directly from the bag, to avoid packing too much in. I also add 1 teaspoon of baking soda and ½ teaspoon of baking powder for lift, and a generous teaspoon of ground cinnamon and a pinch of nutmeg for that warm spice flavor. If you love cinnamon, feel free to go up to 1.5 teaspoons! A good pinch of salt balances everything out. I always use unsalted butter, softened, about ½ cup (1 stick). Then, 2 large eggs, lightly beaten, help bind everything. And for sweetness, 1 cup of granulated sugar is perfect, though you could get away with ¾ cup if you prefer it less sweet. My secret for extra moisture? ½ cup of vegetable oil or melted coconut oil. And of course, the star of the show: 2 cups of grated zucchini. Make sure it’s packed lightly into the measuring cup. Don’t worry about peeling it; the skin adds nutrients and color!
For the Filling (Optional, but Highly Recommended!):
This is where you can really customize! My family loves it with ½ cup of chopped walnuts or pecans, or about ½ cup of chocolate chips (mini or regular, your choice!). If you’re feeling fancy, a tablespoon of cinnamon mixed with a tablespoon of brown sugar can be swirled in for extra flavor pockets.
For the Glaze:
This is super simple and makes the bread look so appealing. You’ll need about 1 cup of powdered sugar. Then, 2-3 tablespoons of milk (any kind works – dairy, almond, oat!) to get the right consistency. A tiny splash of vanilla extract adds a lovely aroma and flavor. If you want a hint of citrus, a tablespoon of fresh lemon juice instead of some of the milk is divine!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is the magic temperature that bakes most quick breads perfectly. Grab a standard 9×5 inch loaf pan. Grease it really well with butter or non-stick spray, and then I like to give it a light dusting of flour, tapping out any excess. This extra step is a lifesaver for preventing sticking, and nobody wants their beautiful loaf stuck to the pan, right?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your 2 cups of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, pinch of nutmeg, and a pinch of salt. Whisking them all together ensures that your leavening agents and spices are evenly distributed throughout the batter. This is crucial for an even rise and consistent flavor. Give it a good whisk until everything looks uniformly combined.
Step 3: Mix Wet Ingredients
In a separate medium bowl, cream together your ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. If you don’t have softened butter, you can pop it in the microwave for about 10-15 seconds, just until slightly softened, not melted. Then, beat in your 2 lightly beaten eggs, one at a time, mixing well after each addition. Stir in ½ cup of vegetable oil. This combination of butter and oil is my secret to ultimate moisture!
Step 4: Combine
Now, it’s time to bring it all together! Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or a wooden spoon to mix until *just* combined. Seriously, don’t overmix! A few streaks of flour are okay at this stage. Overmixing develops the gluten too much, which can lead to a tough bread. Once it’s *almost* combined, gently fold in your 2 cups of grated zucchini. If you’re adding nuts or chocolate chips, fold those in now too. The batter will be thick; that’s perfectly normal!
Step 5: Prepare Filling
If you’re doing the cinnamon-sugar swirl for the filling, whisk together 1 tablespoon of brown sugar and 1 tablespoon of cinnamon in a small bowl. This is super easy and adds a lovely burst of flavor throughout the loaf. If you’re just adding nuts or chocolate chips, have them ready to fold into the batter in the previous step.
Step 6: Layer & Swirl
Spoon about half of the batter into your prepared loaf pan and spread it evenly. If you’re doing the cinnamon-sugar swirl, sprinkle about half of that mixture over the batter. Then, spoon the remaining batter over the top and spread it out. Sprinkle the rest of the cinnamon-sugar mixture (or your nuts/chocolate chips) on top. For the cinnamon-sugar swirl, you can gently run a knife or skewer through the batter in a swirling motion to create those beautiful patterns. Don’t over-swirl, or the colors will just blend together.
Step 7: Bake
Pop that loaf pan into your preheated oven. Bake for about 50-65 minutes. Baking times can vary depending on your oven, so start checking around the 50-minute mark. The best way to tell if it’s done is to insert a toothpick or a thin knife into the center of the loaf. If it comes out clean, or with just a few moist crumbs attached (no wet batter!), it’s ready. If it’s still wet, give it another 5-10 minutes and check again.
Step 8: Cool & Glaze
Once it’s baked, let the zucchini bread cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert the pan onto a wire rack to remove the loaf. Let it cool completely on the wire rack before glazing. This is important because if you glaze it while it’s too warm, the glaze will just melt off. For the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk and a splash of vanilla until smooth and pourable. You want it thick enough to coat, but thin enough to drizzle. Drizzle generously over the completely cooled loaf.
Step 9: Slice & Serve
Once the glaze has set a bit, it’s time to slice and enjoy! Use a serrated knife for the cleanest cuts. I love serving it slightly warm, but it’s also fantastic at room temperature. A thick slice with a cup of coffee in the morning is pure bliss. The aroma alone will make everyone in the house gather in the kitchen!
What to Serve It With
This zucchini bread is wonderfully versatile, making it a champion for any meal or occasion. For a simple, comforting breakfast, a thick slice toasted and slathered with a bit of butter is pure heaven. It pairs perfectly with a hot cup of coffee or a glass of freshly squeezed orange juice. When it comes to brunch, this bread really shines. Serve it on a beautiful platter alongside fresh fruit salad, yogurt parfaits, and maybe some scrambled eggs or bacon. It adds a touch of homemade sweetness and elegance without being too fussy. As a delightful dessert, it’s a lighter option that still feels indulgent. Serve a slice warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce wouldn’t hurt either! And for those cozy, snack times, it’s the ultimate comfort food. It’s perfect with a glass of milk while you curl up with a good book or catch up with a friend. My family also loves to have a slice with a warm mug of herbal tea in the afternoon. Honestly, it’s delicious anytime, anywhere, and always a hit!
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few tricks that make this zucchini bread consistently amazing. First, zucchini prep is key. You want to grate your zucchini using the large holes of a box grater. Don’t squeeze out all the moisture – a little bit is good! You just want to avoid excess water that can make the bread soggy. Make sure your zucchini is fresh; it makes a noticeable difference in texture and flavor. When it comes to mixing, I can’t stress this enough: do not overmix! Seriously, just combine until you don’t see large streaks of flour. A few little lumps are fine. Overmixing leads to a tough, dense bread, and we want tender and fluffy. For swirl customization, if you’re doing the cinnamon-sugar swirl, don’t overdo it. A light sprinkle and a gentle swirl is all you need to create those beautiful flavor pockets without making the bread too sweet or changing the texture too much. If you’re adding nuts or chocolate chips, gently fold them in at the very end to avoid breaking them up too much. Ingredient swaps can be fun! If you don’t have vegetable oil, you can use melted coconut oil or even applesauce for a slightly healthier, denser loaf. For a dairy-free version, I’ve tested this with almond milk for the glaze, and it worked beautifully! For baking tips, always use the middle rack of your oven for even heat distribution. If your loaf starts browning too quickly on top, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking. Trust me, I’ve learned this the hard way! And for glaze variations, if you find your glaze too thick, add milk a teaspoon at a time until it’s pourable. If it’s too thin, add more powdered sugar, a tablespoon at a time. You can also add a bit of orange zest to the glaze for a brighter flavor, or even a tiny pinch of cardamom if you’re feeling adventurous!
Storing and Reheating Tips
Proper storage is key to keeping this zucchini bread fresh and delicious. For enjoying it within a couple of days, room temperature storage is perfectly fine. Once the loaf is completely cool, wrap it tightly in plastic wrap or place it in an airtight container. It usually stays wonderfully moist and flavorful for about 2-3 days at room temperature. If you think you won’t finish it that quickly, or if your kitchen is particularly warm, refrigerator storage is your best bet. Again, make sure it’s completely cooled, then wrap it tightly in plastic wrap and place it in an airtight container or bag. It can last for up to a week in the fridge, though I find the texture is best within the first 4-5 days. When you’re ready to eat it from the fridge, you can enjoy it cold, or pop a slice in the toaster or a warm oven for a few minutes to bring back that fresh-baked warmth. For longer storage, this bread freezes beautifully! Let it cool completely, then wrap it very well in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be frozen for up to 3 months. To thaw, simply unwrap it and let it come to room temperature on the counter, or gently warm slices in the oven. Regarding the glaze timing, I always recommend glazing only when the bread is completely cool. If you’re freezing it, it’s best to glaze it *after* thawing, right before serving. Glaze applied to a frozen loaf can become watery or have an odd texture once thawed. Trust me, a freshly glazed slice after thawing is pure joy!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini bread recipe! It’s one of those dishes that just brings a smile to my face every time I make it, and even more so when I see how much everyone else enjoys it. The blend of moist crumb, warm spices, and that beautiful subtle sweetness makes it truly irresistible. It’s proof that simple ingredients, handled with a little bit of love and care, can create something truly spectacular. I really hope you give this recipe a try; I have a feeling it might just become a staple in your kitchen too. If you love this recipe, you might also enjoy my fudgy brownie recipe or my easy apple crumble for more comforting baked goods. Please let me know in the comments below how yours turns out, or if you have any fun variations you’ve tried! I absolutely love hearing from you all. Happy baking!
Cinnamon Sugar Donut Bread
Ingredients
Method
- Preheat the oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla until well combined.
- Pour the milk mixture into the flour mixture and stir gently until just combined. Be careful not to overmix; the batter should be a bit runny.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out with a few crumbs and the top is golden brown.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the bread from the pan and place it on a large piece of parchment paper.
- While the bread is still warm, gently brush the entire surface with the melted butter for the topping.
- In a small bowl, mix together granulated sugar, cinnamon, and nutmeg for the topping.
- Evenly sprinkle the sugar and spice mixture over the butter-coated surface of the bread. Turn the loaf as needed in order to coat all sides of the bread. (You may have some left over, this can be saved and reused.)
