Easy One Pot Penne Pasta Dinner
Oh, where do I even begin with this zucchini bread? It’s more than just a recipe to me; it’s pure nostalgia in every bite. I can still remember sneaking into Grandma’s kitchen as a kid, the warm, sweet scent of cinnamon and sugar wafting out, and seeing her pull this golden loaf out of the oven. It was always perfectly moist, with that hint of spice that just made you feel… well, happy. I’ve tried so many other zucchini bread recipes over the years, you know, looking for that “perfect” one, but honestly, nothing ever quite measured up to Grandma’s. This one’s a lifesaver on busy nights when I need a little something sweet but don’t want to go through a whole elaborate dessert. My kids ask for this all the time, especially when they see me grating zucchini, and it’s become our go-to for potlucks and bake sales. It’s just that good. The best part? It’s surprisingly simple, which is a huge win in my book.
What is Grandma’s Zucchini Bread?
So, what exactly makes this zucchini bread so special? Think of it as the ultimate comfort food loaf. It’s essentially a moist, tender quick bread packed with grated zucchini, which, trust me, you won’t even taste. What the zucchini *does* do is add this incredible moisture that keeps the bread from ever being dry or crumbly. It’s spiced with cinnamon and a touch of nutmeg, giving it that cozy, homemade aroma, and it’s usually topped with a simple, sweet glaze that just takes it to the next level. The name “Grandma’s Famous Zucchini Bread” isn’t just for show; it’s genuinely the recipe everyone asks for when they taste it. It’s the kind of thing you can whip up on a whim, and it always turns out beautifully. It’s not overly fussy, just pure, delicious, simple goodness.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this recipe, and I just know you’re going to fall in love with it too. First off, the flavor is absolutely divine. It’s perfectly sweet, without being cloying, and that subtle cinnamon and nutmeg spice blend is just heavenly. The texture is probably my favorite part – it’s incredibly moist and tender, thanks to the secret weapon: zucchini! You honestly can’t taste the zucchini, but it makes all the difference in creating that melt-in-your-mouth feel. Beyond the taste, the simplicity is a huge draw. It’s a one-bowl wonder for the batter (mostly!), and it comes together so quickly. This recipe is also incredibly cost-effective. Zucchini is usually quite affordable, especially when it’s in season, and the other ingredients are pantry staples. What I love most about this is its versatility. It’s fantastic on its own, but it’s also perfect with a cup of coffee in the morning, as a sweet treat in the afternoon, or even warmed up with a dollop of cream cheese for dessert. Compared to some more complex cakes, this zucchini bread is a breeze. It’s the perfect balance of decadent flavor and effortless execution. Plus, it’s a fantastic way to use up any extra zucchini you might have lingering in your garden or from a farmer’s market haul.
How do I make Zucchini bread?
Quick Overview
Making this zucchini bread is surprisingly straightforward, which is why I love it so much for busy days. You’ll essentially whisk together your dry ingredients, then mix your wet ingredients separately, before bringing them all together with the star of the show – that grated zucchini! We’ll fold in any delicious add-ins, pour it into a prepared pan, and bake until it’s golden and fragrant. The final touch is a simple glaze drizzled over the top. It’s really that easy, and I promise, the results are always impressive.
Ingredients
For the Main Batter:
You’ll need about 2 cups of all-purpose flour. I always use unbleached all-purpose flour for a slightly better texture, but any will work fine. Make sure your flour is spooned and leveled in your measuring cup, not scooped directly from the bag – that’s a common mistake that can lead to a drier loaf! Then, we have 1 teaspoon of baking soda and ½ teaspoon of baking powder. This dynamic duo gives us that perfect lift and tender crumb. Don’t skip the salt; just ½ teaspoon is needed, but it’s crucial for balancing the sweetness and enhancing all the other flavors. And of course, the spice: 1 teaspoon of ground cinnamon and a pinch of ground nutmeg. Oh, and 1 ½ cups of granulated sugar. Now, I know that sounds like a lot, but it helps create that signature moistness and sweetness. If you’re looking to reduce the sugar a bit, you can try 1 ¼ cups, but I find 1 ½ is just perfect. Finally, you’ll need 2 large eggs, lightly beaten. These bind everything together and add richness.
For the Zucchini and Wet Ingredients:
Here comes the star! You’ll need 2 cups of grated zucchini. This is typically about 2 medium zucchinis. Make sure you use fresh zucchini; it makes a difference! I like to grate mine on the large holes of a box grater. Don’t bother peeling it unless the skin is particularly thick or tough; it contains nutrients and adds lovely flecks of green. After grating, I *do* like to give it a gentle squeeze over the sink to remove some excess moisture, but I don’t wring it out completely dry – we want that moisture for the bread! Then, we have ½ cup of vegetable oil. This is key for that amazing moistness. You can use other neutral oils like canola or sunflower, but I’ve even tested this with melted unsalted butter (cooled slightly) and it was surprisingly delicious, though a little less moist. You can also try a neutral-flavored oil like avocado oil. And finally, 1 teaspoon of vanilla extract. This little bit of magic rounds out all the flavors.
For the Simple Glaze:
This is so simple and so good! You’ll need 1 cup of powdered sugar (also called confectioners’ sugar). Make sure it’s sifted if you want a super smooth glaze, though I often skip this step if I’m in a rush and it’s still fine. Then, 2-3 tablespoons of milk. I usually use whole milk for richness, but you can totally use skim, half-and-half, or even almond milk or oat milk. I tested this with almond milk once and it actually made it even creamier! You might need a little more or less milk depending on your desired consistency. If you want a little more flavor, you can add a tiny splash of vanilla extract to the glaze too.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). This is pretty standard for most quick breads and cakes. While the oven is warming up, grab a 9×5 inch loaf pan. I always like to grease mine really well with butter or non-stick cooking spray, and then I dust it lightly with flour. This ensures our beautiful loaf slides out perfectly without any sticking. You can also line it with parchment paper if you prefer, which makes lifting it out a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them together at this stage helps to distribute the leavening agents and spices evenly throughout the flour, which is super important for an even bake and consistent flavor. You don’t want one bite to be bland and the next to be overwhelmingly spiced, right? Just a good, thorough whisking will do the trick.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar and the lightly beaten eggs. Then, stir in the vegetable oil and vanilla extract. Give it a good whisk until everything is well combined. It might look a little glossy at this stage, and that’s perfectly normal.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Add your grated zucchini to the mix. Gently fold everything together with a spatula or wooden spoon until *just* combined. The key here is *not to overmix*. Overmixing develops the gluten in the flour too much, which can result in a tough, dense bread. You want to see a few streaks of flour still – that’s okay! We’re just aiming for everything to be moistened.
Step 5: Prepare Filling (Optional Add-ins!)
This step is more about adding in your delicious extras! If you like, you can fold in about ½ to 1 cup of chopped nuts (walnuts or pecans are fantastic) or chocolate chips. Honestly, my kids love it best with chocolate chips, and it disappears in minutes at my house when I add them! Just gently fold them in along with the zucchini.
Step 6: Layer & Swirl (No Swirling Needed Here, Just Pour!)
Pour the batter into your prepared loaf pan and spread it evenly with your spatula. This recipe is usually a simple pour-and-bake situation; there’s no fancy swirling needed unless you decide to add something like a cinnamon-sugar mixture on top before baking, which is also delicious!
Step 7: Bake
Pop that loaf pan into your preheated oven. Bake for about 50-65 minutes. The exact time can vary depending on your oven, so it’s always good to start checking around the 50-minute mark. The bread is done when 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 out of the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up a bit more. Then, carefully invert the loaf onto a wire rack to cool completely. While the bread is cooling, whip up the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Once the bread is completely cool – and this is important, otherwise the glaze will melt off – drizzle the glaze generously over the top. Let the glaze set for a few minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, slice into your masterpiece! I usually use a serrated knife for a clean cut. Serve it at room temperature for the best texture and flavor. It’s perfect on its own, but I sometimes like it with a little smear of butter.
What to Serve It With
This zucchini bread is wonderfully versatile and fits right in at almost any meal or occasion. For breakfast, it’s an absolute dream paired with a hot cup of coffee or a nice strong tea. I like to serve it simply sliced, maybe with a small pat of butter, letting that delicious flavor shine. For a more elegant brunch spread, I’ll slice it a bit thinner and arrange it on a pretty platter, perhaps with some fresh berries on the side. It adds a touch of homemade sweetness that complements savory brunch dishes beautifully. As a dessert, it’s fantastic served slightly warm (just pop a slice in the microwave for 15-20 seconds) with a scoop of vanilla ice cream or a dollop of whipped cream. The warmth and the cold contrast is pure bliss! And for those cozy afternoon snacks, when you just need something comforting, it’s perfect on its own. My family loves it with a tall glass of milk, and it’s the best way to satisfy those sweet cravings without feeling too heavy. It’s also a fantastic treat to bring to a neighbor or friend; it’s always a welcome gesture.
Top Tips for Perfecting Your Grandma’s Famous Zucchini Bread
I’ve made this countless times, and over the years, I’ve picked up a few tricks that I think really elevate this recipe from good to absolutely phenomenal. For zucchini prep, as I mentioned, don’t go overboard squeezing out all the liquid. A gentle squeeze over the sink is usually enough to remove the excess that could make the bread soggy, but we want *some* moisture for that signature tenderness. Also, use fresh zucchini! Older, watery zucchini just won’t give you the same result. When it comes to mixing, the biggest advice I can give is: don’t overmix! Seriously, just stir until the ingredients are *barely* combined. A few little flour streaks are your friend here; they mean you haven’t developed the gluten too much. Trust me on this one, it’s the secret to a tender crumb. If you decide to add nuts or chocolate chips, fold them in gently at the very end. For baking, get to know your oven. I’ve found that using the middle rack is usually best for even heat distribution, but if your oven tends to brown the top too quickly, don’t hesitate to loosely tent it with foil halfway through baking. Checking for doneness with a toothpick is key; it should come out with moist crumbs, not wet batter. My favorite glaze variation is adding a tiny bit of lemon zest to the powdered sugar and milk mixture. It gives the glaze a bright, fresh counterpoint to the sweet bread, which is just lovely. I’ve also played around with the spice blend – a pinch of cardamom can add a wonderful warmth if you’re feeling adventurous! And if you want to make it a bit more decadent, you can always add a tablespoon or two of unsweetened cocoa powder to the dry ingredients for a chocolate zucchini bread version – a hit with the kids!
Storing and Reheating Tips
Keeping this zucchini bread fresh is pretty straightforward, and it usually lasts a good few days. At room temperature, I find it’s best stored in an airtight container or well-wrapped in plastic wrap for about 3-4 days. It tends to stay moist and delicious for that whole period. If you plan on keeping it for longer, or if your kitchen is particularly warm, the refrigerator is a good option. Wrap it tightly in plastic wrap, and then place it in an airtight container. It should keep well in the fridge for up to a week. When you’re ready to enjoy it from the fridge, just let it sit out at room temperature for about 30 minutes to an hour to regain its best texture. For longer storage, freezing is your best friend! You can freeze the entire loaf, or better yet, freeze individual slices. Wrap each slice tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. It will keep beautifully in the freezer for up to 3 months. To thaw, simply unwrap the slices and let them come to room temperature, or gently warm them in the microwave or a low oven. If you’ve glazed your bread, I generally recommend adding the glaze *after* it’s been thawed or reheated if you’re freezing it. Glazing it before freezing can sometimes make the glaze a bit sticky or uneven when thawed. If you do glaze it beforehand, just make sure it’s completely set before wrapping for freezing.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved Grandma’s Famous Zucchini Bread recipe! I really hope you give this one a try. It’s more than just a sweet loaf; it’s a little piece of my childhood, a testament to simple ingredients, and proof that sometimes the most delicious things are also the easiest to make. What I love most is how it always brings a smile to people’s faces, whether it’s for a quick breakfast, a comforting snack, or a simple dessert. It’s the kind of recipe that makes your kitchen smell like a warm hug. If you loved this recipe and are looking for more easy, comforting bakes, you might also enjoy my Classic Banana Bread or my Easy Apple Crumble Bars. Both are family favorites and have that same homemade charm. I can’t wait to hear how your zucchini bread turns out! Please leave a comment below to share your experience, any variations you tried, or just to say hello. Happy baking, my friends!
One Pot Penne Pasta
Ingredients
Method
- Boil water in pot or large skillet and cook pasta according to package directions. Drain and set aside.
- Add pasta sauce, pressed garlic, pepper flakes and cottage cheese to skillet and heat until bubbly and hot. Add the chicken and cook until the chicken is heated through. Stir in the pasta and mozzarella cheese. Taste for seasoning, add salt and/or pepper as needed.
- Serve hot with parmesan cheese.
