Easy Kipflikeef Croissant Sesame Seed Rolls
Oh, hey there! Grab a mug of coffee, or maybe a tea, because I have something really special to share with you today. It’s about this Zucchini Bread. Now, I know what you might be thinking – Zucchini Bread? Isn’t that a bit… well, “healthy” tasting? But trust me, this isn’t just any Zucchini Bread. This is the kind that makes your whole kitchen smell like pure comfort, the kind that disappears faster than you can say “seconds, please,” and the kind that even my pickiest eaters gobble up without a second thought. I first got this recipe from my aunt Carol years ago, and it’s become an absolute staple in my home. It’s honestly one of the few things I can whip up when unexpected guests arrive, or when that 3 pm craving hits and I don’t want to commit to a whole cake. It’s like sunshine in a loaf, but better. If you’ve ever felt Zucchini Bread was just okay, this recipe is going to change your mind completely. It’s everything you want in a baked good – moist, flavorful, and just the right amount of sweet.
What is Zucchini bread?
So, what exactly *is* this magical Zucchini Bread we’re talking about? Think of it as your favorite chocolate chip muffin’s more sophisticated, but still super approachable, cousin. It’s a quick bread, meaning it doesn’t rely on yeast and is super forgiving, making it perfect for beginners or when you’re in a bit of a rush. The “zucchini” part, well, that’s the secret weapon! Grated zucchini adds an incredible amount of moisture and tenderness to the batter, making it unbelievably soft without adding a noticeable zucchini flavor, especially with the warm spices and, if you add them, the chocolate chips. It’s basically a delicious vehicle for spices and sweetness, with a beautiful, tender crumb thanks to that humble vegetable. It’s a classic for a reason, and this version takes all the best parts of it and dials them up a notch. No one will ever guess the secret ingredient is zucchini!
Why you’ll love this recipe?
Honestly, there are so many reasons why this Zucchini Bread has earned a permanent spot in my recipe binder. First off, the *flavor*. It’s warm, comforting, and perfectly spiced. Cinnamon and nutmeg dance together, creating this aroma that just makes you feel instantly cozy. If you add chocolate chips, which I highly, highly recommend, it’s like a decadent treat. The texture is just divine – incredibly moist, never dry, with a tender crumb that practically melts in your mouth. It’s so forgiving, too! I’ve made this more times than I can count, often when I’m distracted or juggling multiple things, and it always turns out perfectly. And the cost-efficiency? It’s brilliant! Zucchini is usually pretty affordable, and the other ingredients are pantry staples. Plus, it’s so versatile! You can enjoy it plain, with a smear of butter, toasted, or loaded up with your favorite frosting. It’s the perfect sweet treat for any time of day. Honestly, what I love most about this is that it’s a foolproof way to use up excess zucchini from the garden or farmer’s market, transforming it into something truly special that everyone will devour. It’s a little bit healthier than a traditional cake, but tastes just as indulgent!
How do you make Zucchini bread?
Quick Overview
This Zucchini Bread is a breeze to whip up. You’ll mix your dry ingredients in one bowl, your wet ingredients in another, combine them gently, then fold in any yummy add-ins like chocolate chips or nuts. Pour it into your prepared pan, bake until golden brown and a tester comes out clean, and then top it off with a simple, sweet glaze. The whole process from start to finish, including baking time, is usually under an hour and a half, making it perfect for a weeknight bake or a weekend project. It’s designed to be simple, fuss-free, and absolutely delicious every single time.
Ingredients
For the Main Batter:
Here’s what you’ll need to get that wonderful base going. I always make sure my zucchini is well-drained; it makes a world of difference in the final texture. For the flour, all-purpose works perfectly, but I’ve also had great success using a good quality gluten-free blend. Don’t shy away from using a little extra zucchini if you have it; it just makes it that much more moist!
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 3/4 cup granulated sugar (you can adjust this slightly based on your preference)
* 1/2 cup packed light brown sugar
* 2 large eggs, at room temperature
* 1 cup grated zucchini (about 1 medium-large zucchini, squeezed dry)
* 1/2 cup vegetable oil or melted unsalted butter (I love the richness of butter, but oil makes it super moist!)
* 1/4 cup milk (any kind works, even almond milk is great and makes it extra creamy!)
* 1 teaspoon vanilla extract
For the Filling:
This is where you can really customize it! Chocolate chips are my go-to, but chopped walnuts or pecans are also fantastic. If you love a bit of zest, a tablespoon of orange or lemon zest in the batter is amazing.
* 1 cup chocolate chips (semi-sweet or dark are my faves!) OR 1 cup chopped nuts (walnuts, pecans)
For the Glaze:
This glaze is so simple and adds that perfect touch of sweetness. You want it thick enough to coat, but thin enough to drizzle easily. If it gets too thick, just whisk in a tiny bit more milk or lemon juice.
* 1 cup powdered sugar
* 2-3 tablespoons milk or lemon juice
* 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). This is crucial for even baking. While that’s warming up, grab a standard loaf pan (about 9×5 inches). Grease it really well with butter or cooking spray, and then I like to give it a little flour dusting too. Just tap out any excess flour. This extra step ensures your beautiful loaf won’t stick, and nobody wants that heartbreak! You can also line it with parchment paper for even easier removal.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisking – this ensures all the leavening agents and spices are evenly distributed, which means no surprise pockets of baking soda or clumps of cinnamon. This step is super important for a consistent rise and flavor throughout your bread. Make sure there are no clumps!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, grated zucchini (remember to squeeze out as much liquid as you can!), oil or melted butter, milk, and vanilla extract. Whisk until everything is well combined and the sugars have mostly dissolved into the wet ingredients. The mixture will look thick and slightly lumpy from the zucchini, and that’s perfectly fine!
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold everything together until *just* combined. Seriously, don’t overmix! Overmixing develops the gluten in the flour, which can make your Zucchini Bread tough instead of tender. A few streaks of flour are okay; they’ll disappear as you add your mix-ins. It’s all about being gentle here.
Step 5: Prepare Filling
If you’re adding chocolate chips or nuts, now’s the time! Gently fold them into the batter. This is also a good time to add any zest you might be using. Just fold them in until they’re evenly distributed. Try not to overmix here either – we’re going for that tender crumb!
Step 6: Layer & Swirl
Spoon the batter into your prepared loaf pan, spreading it evenly. If you want a really pretty swirl effect, especially if you’re adding chocolate chips, you can reserve a few chips to sprinkle on top. If you’re using nuts, just make sure they’re mixed in well. For a really classic look, you can drag a knife or skewer through the batter a couple of times to create some nice swirls, but it’s totally optional!
Step 7: Bake
Pop the loaf pan into your preheated oven. Bake for 50-65 minutes. The exact time will vary depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top starts browning too quickly, you can loosely tent it with foil for the remainder of the baking time.
Step 8: Cool & Glaze
Once it’s baked, take the loaf pan out of the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up nicely. Then, carefully invert the loaf onto a wire rack to cool completely. It’s really important to let it cool completely before glazing. If it’s too warm, the glaze will just melt right off! For the glaze, whisk together the powdered sugar, 2 tablespoons of milk or lemon juice, and vanilla until smooth. If it’s too thick, add a little more liquid, a teaspoon at a time. If it’s too thin, add a bit more powdered sugar. Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, it’s time for the best part! Slice your beautiful Zucchini Bread into thick, generous slices. The aroma is just incredible at this point. Serve it at room temperature. It’s perfect on its own, but a little smear of butter is always welcome. Enjoy the moist, tender, and flavorful goodness you just created!
What to Serve It With
This Zucchini Bread is so wonderfully versatile, it works for almost any occasion! For a quick and comforting Breakfast, a slice warmed up with a cup of hot coffee is pure bliss. It’s not overly sweet, so it feels like a treat without being too decadent first thing in the morning. When it comes to Brunch, it’s a crowd-pleaser. I love serving it alongside a fresh fruit salad, maybe some scrambled eggs, or even alongside some crispy bacon. It adds that perfect sweet counterpoint to savory dishes. As a simple Dessert, it’s fantastic on its own, or you could serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream – oh my goodness, that combination is divine! For those moments when you just need a little something sweet and comforting, it’s the ultimate Cozy Snack. My kids love having a slice with a glass of milk after school, and it’s my go-to when I need a little pick-me-up during a busy afternoon. Honestly, it’s just good anytime, anywhere!
Top Tips for Perfecting Your Zucchini Bread
I’ve been making this Zucchini Bread for ages, and along the way, I’ve picked up a few tricks that I think really make a difference. Don’t be afraid to experiment! The beauty of this recipe is how forgiving it is. My biggest tip for Zucchini Prep is to really squeeze out that moisture. Use a fine-mesh sieve lined with paper towels, or even a clean kitchen towel, and wring out as much liquid as possible. This prevents a gummy bread and ensures it bakes up light and fluffy. For Mixing Advice, remember that gentle folding is key. Seriously, stop mixing as soon as you don’t see huge streaks of dry flour. Overmixing is the enemy of tender baked goods! For Swirl Customization, if you’re adding chocolate chips, make sure they’re evenly distributed throughout the batter. If you want a more marbled effect, you could reserve a third of the batter, mix it with a tablespoon of cocoa powder, and then swirl it into the main batter before baking. It looks so impressive! When it comes to Ingredient Swaps, I’ve successfully used half whole wheat flour for a nuttier flavor, but I wouldn’t go more than half, or it can affect the texture. And yes, I’ve tested this with almond milk and it actually made it even creamier! For Baking Tips, always trust the skewer test. Ovens can be finicky, so knowing your oven and using the skewer is your best bet. If the top is browning too fast, tenting with foil is a lifesaver. And for Glaze Variations, if you want a lemon glaze, just use lemon juice instead of milk – it’s a beautiful tangy contrast to the sweet bread!
Storing and Reheating Tips
Keeping your Zucchini Bread fresh is pretty easy. For Room Temperature storage, once it’s completely cooled and the glaze is set, I like to wrap it tightly in plastic wrap or place it in an airtight container. It stays delicious at room temperature for about 2-3 days. If it’s really warm where you are, or you want it to last a bit longer, Refrigerator Storage is your best bet. Keep it in an airtight container or well-wrapped. It will stay good in the fridge for up to a week, though I doubt it will last that long! The texture might become slightly denser when chilled, but it’s still delicious. For longer storage, Freezer Instructions are perfect. Wrap individual slices or the whole loaf tightly in plastic wrap, then in foil, or place in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, just let it sit at room temperature for a few hours, or gently reheat. For Glaze Timing Advice, if you plan to freeze the loaf, I recommend glazing it *after* thawing to prevent the glaze from cracking or becoming sticky in the freezer. It’s always best to glaze a completely cooled loaf!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Zucchini Bread recipe! It’s more than just a baked good; it’s a little piece of home and comfort. It’s proof that simple ingredients can create something truly extraordinary, and that adding a humble vegetable can elevate a classic to new heights of deliciousness. This recipe has brought so much joy to my family, and I really hope it does the same for yours. If you’re looking for other comforting baked goods, you might also enjoy my Moist Banana Bread or my Easy Apple Crumble. They’re made with the same love and care! I can’t wait to hear what you think of this Zucchini Bread. Did your family love it as much as mine? Did you add chocolate chips or nuts? Drop a comment below and let me know how it turned out – I love hearing about your baking adventures! Happy baking, everyone!
Kipflikeef Croissant Rolls
Ingredients
Method
- Activate the yeast: In a bowl, stir together yeast, sugar, and warm water. Set it in a warm place to activate until it gets thick and foamy, about 15 to 20 minutes.
- Combine the other dough ingredients: In the meantime, add flour to your mixer's bowl. Make a well in the middle and add warm milk, vegetable oil, salt, and 3 whole eggs. Do not mix until you've added the prepared yeast.
- Mix in the yeast mixture: Pour the activated yeast mixture into the flour mixture. Using a large spoon, mix it all together to combine.
- Knead the dough: Attach the dough hook to your stand mixer and knead for about 2 to 3 minutes, or until the dough starts to separate from the bowl. If the dough is too dry, add a tablespoon of milk; if it's too wet, add more flour, 1 tablespoon at a time. The dough shouldn't be too sticky, but not too dry either.
- Shape the dough into a ball: Spray a large mixing bowl with cooking spray and sprinkle it with a bit of flour to prevent sticking. Transfer the dough to the oiled bowl and form it into a ball. Add a little more flour to the bowl and a sprinkle on top of the dough ball.
- Rise: Cover with plastic wrap and let rise for 30 minutes. It's best (and faster) to let the dough rise in a warmer spot.
- Make the filling: Combine the feta cheese and ricotta cheese in a bowl; set aside for later.
- Preheat the oven to 400°F (200°C).
- Divide and shape the dough: Turn the dough onto a lightly floured work area and fold it on all sides. Cut it in half, then cut each half into 3 parts for a total of 6 pieces. Fold all the pieces into small balls and keep them covered.
- Roll out the dough: Take a ball of dough and lightly punch it down to spread. Roll it out into a round circle about the size of a medium pizza. Flour your work area often to prevent sticking.
- Slice the dough: Cut the dough into 8 to 12 slices, depending on the dough’s diameter or how big you want your rolls.
- Fill the rolls: Add 0.5 to 1 tablespoon of the cheese mixture to each slice. Place the filling at the top of the slice, in the center. Avoid overfilling, as it may ooze out while baking.
- Roll them up: Pull the sides of the widest part at the top and tuck them inward, right over the filling, then continue to roll. Repeat with the rest of the dough.
- Bake: Transfer the rolls to baking sheets. Place a pat of butter on top of each roll. Bake for 5 minutes at 400°F (200°C). Meanwhile, combine the beaten eggs and water in a small bowl. Remove the rolls from the oven, brush with the egg glaze, sprinkle with sesame seeds, and continue to bake for 11 to 13 more minutes, or until golden.
- Finish and serve: Once the rolls are out of the oven, you can top them with another small pat of butter (optional, but recommended!). Transfer them to a wire rack to cool slightly. They are best enjoyed fresh, but store well for a few days.
