Easy Baked Granola Without Oil
I’m not kidding when I say this zucchini bread recipe is a total game-changer. It’s the kind of thing that, once you make it, you’ll wonder how you ever lived without it. I remember the first time my mom made this for me as a kid, and the smell alone was enough to make my stomach rumble. It’s that warm, comforting, slightly sweet aroma that just wraps around you like a hug. And the texture? Oh my gosh, it’s so incredibly moist and tender, with just the right amount of sweetness. Forget those dry, crumbly loaves that taste like cardboard – this is the real deal. It’s like a hug in bread form, perfect for those moments when you just need something delicious and comforting. This is my go-to when I have a bunch of zucchini from the garden that needs using up, or honestly, any time I’m craving something sweet but don’t want to go through the fuss of a big cake. It’s even better than my old favorite blueberry muffin recipe, and that’s saying something!
What is Zucchini bread?
So, what exactly *is* zucchini bread? Well, at its heart, it’s a quick bread, which means no yeast, no complicated rising times – just mix and bake! The star ingredient, of course, is zucchini. And before you wrinkle your nose, thinking it’s going to taste like a salad, hear me out! When grated and baked into a sweet batter, zucchini adds an unbelievable amount of moisture without imparting any strong veggie flavor. It basically disappears into the bread, leaving behind this incredibly tender, almost melt-in-your-mouth texture. Think of it as nature’s secret weapon for the moistest baked goods. The name itself is pretty straightforward – it’s bread made with zucchini. But the “bread” part is a bit of a misnomer; it’s really more of a cake-like loaf, perfect for snacking, breakfast, or dessert. It’s one of those wonderful recipes that’s been passed down through generations, adapted and loved for its simplicity and deliciousness.
Why you’ll love this recipe?
There are so many reasons why this zucchini bread has become my absolute favorite, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. It’s perfectly sweet, with hints of cinnamon and vanilla that make it incredibly comforting. It’s not cloyingly sweet, which I appreciate, but it still satisfies that craving for something a little decadent. Then there’s the texture – I keep coming back to this because it’s just *so* moist. Like, impossibly moist. That’s all thanks to the secret weapon: zucchini! It makes the bread so tender and delightful. And let’s talk about simplicity. This is honestly one of the easiest recipes I’ve ever made. You can whip up the batter in about 15 minutes, and then it just bakes away in the oven. It’s a lifesaver on busy weeknights when you want to bake something but don’t have a ton of time. Plus, it’s incredibly budget-friendly! Zucchini is often really affordable, especially when it’s in season, and the other ingredients are pantry staples. It makes a beautiful, impressive loaf without breaking the bank. Beyond that, this bread is so versatile. It’s fantastic on its own, but you can also add in nuts, chocolate chips, or even dried fruit for extra flavor and texture. It truly stands out because of that incredible moistness and the balanced flavor profile. It’s like the perfect marriage of comfort food and a little bit of indulgence. My kids ask for this all the time, and honestly, so do I!
How do you make Zucchini bread?
Quick Overview
The process is beautifully simple. You’ll whisk together your dry ingredients, then separately mix your wet ingredients, before bringing them all together. The grated zucchini gets mixed into the wet ingredients, and then everything is combined gently. The batter goes into a prepared loaf pan and bakes until a toothpick comes out clean. Finally, a simple glaze finishes it off, adding that extra touch of sweetness and shine. It’s straightforward enough for a beginner baker but satisfying enough for even the most seasoned home cooks.
Ingredients
For the Main Batter:
3 cups all-purpose flour (I always use unbleached – it seems to give a better texture)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon (use good quality, it makes a difference!)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional, but I love the warmth it adds)
1 teaspoon salt
1 1/2 cups granulated sugar (you can reduce this slightly if you prefer, but I find this is the perfect sweetness)
3 large eggs, at room temperature
1 cup vegetable oil (or a neutral oil like canola; I’ve even tried melted coconut oil and it works great!)
1/4 cup unsweetened applesauce (this is my secret for extra moisture!)
For the Filling:
2 cups finely grated zucchini (about 2-3 medium zucchinis; make sure to squeeze out as much moisture as possible! See tips below.)
1/2 cup chopped walnuts or pecans (optional, but highly recommended for crunch)
1/2 cup chocolate chips (dark, milk, or semi-sweet – your choice!)
1 teaspoon ground cinnamon (for a little extra spice swirl)
For the Glaze:
1 cup powdered sugar, sifted (sifting prevents lumps!)
2-3 tablespoons milk (any kind will do, or even lemon juice for a citrusy kick)
1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). While it’s warming up, grab 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 any excess. This step is crucial to ensure your beautiful loaf doesn’t stick. I always like to line mine with parchment paper too, with a little overhang on the sides, which makes lifting it out a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt. Give it a good whisk for about 30 seconds. You want to make sure all those leavening agents and spices are evenly distributed. This is a simple step, but it’s important for an even rise and consistent flavor throughout your bread. Don’t skip this part!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, and unsweetened applesauce until everything is well combined and looks smooth. The applesauce is key here for that extra boost of moisture that makes this bread so incredibly tender. I tested this with almond milk once when I was out of applesauce, and it actually made it even creamier!
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon. Mix just until you no longer see streaks of dry flour. It’s really important not to overmix here! Overmixing can develop the gluten too much, resulting in a tougher bread. A few lumps are totally fine, I promise. Just aim for “just combined.”
Step 5: Prepare Filling
This is where the magic happens! If you’re using nuts or chocolate chips, stir them into the batter now. Then, gently fold in the grated zucchini and the extra sprinkle of cinnamon. Make sure it’s distributed throughout. This step is all about adding those delightful pockets of flavor and texture. The cinnamon in the batter adds a subtle warmth that complements the zucchini beautifully.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan and spread it evenly. Now, if you’re feeling fancy (and why wouldn’t you be?), you can add a swirl of extra cinnamon or some chocolate chips right on top of this layer. Then, pour the remaining batter over the top and spread it out. I like to press down slightly to make sure it’s even. You can even add another sprinkle of chocolate chips or nuts on top if you like!
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, take the loaf out of the oven and let it 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 you even think about glazing it. Trust me on this one – a warm loaf will just melt the glaze off! For the glaze, whisk together the sifted powdered sugar, milk, and vanilla extract until smooth. You’re aiming for a pourable but not too runny consistency. Drizzle it over the cooled loaf. You can let it set, or slice into it while it’s still slightly wet.
Step 9: Slice & Serve
Once the glaze is set (or not, I’m not judging!), slice your beautiful zucchini bread into thick, generous slices. The best way to cut it is with a serrated knife for clean edges. Serve it at room temperature for the best flavor and texture. It’s absolutely divine on its own, but it’s also wonderful with a cup of coffee or a glass of milk.
What to Serve It With
This zucchini bread is a culinary chameleon, fitting perfectly into so many different parts of your day and occasions. For a relaxed breakfast, it’s absolutely perfect with a strong cup of coffee. I love serving it slightly warm with a thin layer of butter – pure comfort. The sweetness is just enough to feel like a treat without being overwhelming for the morning. When it comes to brunch, it steps up its game. You can slice it a bit thinner and arrange it on a platter alongside fresh fruit, yogurt parfaits, or even some scrambled eggs and bacon. For a touch more elegance, a light dusting of powdered sugar on top of the glaze looks lovely. As a dessert, it truly shines. Imagine serving a slice warm with a scoop of vanilla bean ice cream – it’s divine! A drizzle of chocolate sauce or a dollop of whipped cream also makes it feel extra special. And for those cozy snacks, especially on a chilly afternoon, this bread is unbeatable. It’s perfect with a mug of hot tea or even a rich hot chocolate. My family loves this for after-school snacks, and it disappears in minutes. I’ve also found it pairs wonderfully with a light cream cheese spread if you want a little extra tang.
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve made this zucchini bread more times than I can count, and I’ve picked up a few tricks along the way that I think will really help you get that perfect loaf every single time. First, let’s talk about the zucchini prep. This is arguably the MOST important step. You need to grate your zucchini (I prefer using the large holes on a box grater, but a food processor works too!) and then, and this is critical, squeeze out as much moisture as humanly possible. I usually wrap the grated zucchini in a clean kitchen towel or cheesecloth and twist it like a little bundle to wring out the water. If you skip this, your bread will be soggy and dense. Fresh zucchini is best, but if you’re using zucchini that’s been sitting for a while, make sure to really get the moisture out. For mixing advice, remember what I said before: do NOT overmix! Seriously, just mix until the flour streaks disappear. A few lumps are your friends. Overmixing develops gluten, which leads to a tough, chewy texture instead of the tender crumb we’re going for. When it comes to swirl customization, if you’re adding extra cinnamon or even a swirl of jam, do it when the batter is already in the pan. Spoon dollops of your add-in and then gently swirl with a knife or skewer. You can create really beautiful patterns that way. For ingredient swaps, I’ve found that you can sometimes substitute some of the oil with melted butter for a slightly richer flavor, but I’d start with half and half. If you’re out of applesauce, like I mentioned, try using plain yogurt or sour cream – it adds moisture and a slight tang. And for baking tips, always use the center rack of your oven for the most even heat distribution. If you notice the top browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking. For glaze variations, don’t be afraid to experiment! A little lemon zest in the glaze adds a lovely brightness, or a tiny bit of almond extract can be delicious if you’re a fan of that flavor. If you want a thicker glaze, just add more powdered sugar; for a thinner one, add a touch more milk.
Storing and Reheating Tips
The best part about this zucchini bread is that it stays incredibly moist, which also means it stores beautifully. If you plan on eating it within a day or two, you can simply leave it on the counter at room temperature. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container. It usually stays fresh and delicious for about 2-3 days this way. For longer storage, refrigerator storage is your best bet. Wrap the cooled loaf tightly in plastic wrap, and then tuck it into an airtight container or a zip-top bag. It will keep well in the fridge for up to a week, and honestly, I’ve even had it last a bit longer with no issues. The cold might firm up the crumb slightly, but it will still be wonderfully moist. If you need to store it even longer, freezer instructions are your friend. Once completely cooled, wrap the loaf very, very well in a double layer of plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to thaw, take it out of the freezer and let it thaw at room temperature, still wrapped, for a few hours. Reheating is optional but can be nice. If it’s been refrigerated or frozen, you can gently warm a slice in a toaster oven or a regular oven at a low temperature (around 300°F or 150°C) for a few minutes until warmed through. Be careful not to overheat it, or it can dry out. For glaze timing advice, if you plan to store it at room temperature or in the fridge, it’s best to add the glaze just before serving or after it’s cooled down. If you’re freezing it, I actually recommend glazing it *after* it has been thawed. The glaze can sometimes get a bit sticky or melty when frozen and thawed, so adding it fresh gives you the best result.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini bread recipe. I really hope you give it a try because it’s honestly one of those recipes that just brings so much joy. It’s simple, incredibly forgiving, and the results are always, always delicious. It’s that perfect balance of comforting, sweet, and moist that just makes you happy. If you love this recipe, you might also enjoy my recipes for my Ultimate Chocolate Chip Cookies or my Easy Banana Bread – they’re all about bringing that same sense of warmth and comfort to your kitchen. I can’t wait to hear how yours turns out! Let me know in the comments below if you made it, if you added any fun mix-ins, or what you served it with. And if you have any questions, don’t hesitate to ask. Happy baking!
Crispy Baked Granola
Ingredients
Method
- Preheat oven to 300 degrees F. In a large mixing bowl, toss together oats and sliced almonds; set aside.
- In a medium saucepan, combine brown sugar, honey, water, cinnamon, and salt. Bring mixture to a boil, stirring frequently. Once mixture reaches a boil, allow to boil for 1 minute, whisking constantly.
- Remove from heat, stir in vanilla and baking soda, and whisk until mixture is foamy. Carefully pour hot sugar mixture over oat mixture and toss to evenly coat.
- Spread mixture into an even layer on a silicone baking mat or parchment paper-lined 18 by 13-inch rimmed baking sheet.
- Bake in preheated oven for about 36-40 minutes until lightly golden brown, removing from oven and tossing twice during baking.
- Remove from oven, allow to cool completely, then break into clusters. Store in an airtight container.
