Name: easy spaghetti pie
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 cups spaghetti, cooked; 0.5 lb lean ground beef; 1 medium green pepper, chopped; 1 medium sweet onion, chopped; 24 oz pasta sauce; 1 tsp chili powder; 0.5 tsp salt; 0.25 tsp pepper; 2 large eggs; 1 cup cottage cheese; 1 cup mozzarella cheese, shredded

Oh, hey there! Grab a mug of coffee, because I’ve got something truly special to share with you today. It’s a recipe that’s practically a love language in my household, a sweet whisper of comfort that always brings smiles. I’m talking about my absolutely divine zucchini bread. Now, I know what you might be thinking, “Zucchini bread? Isn’t that… healthy?” And yes, it has zucchini, which is amazing! But trust me, this isn’t your average health-food store loaf. This is pure, unadulterated, melt-in-your-mouth goodness. It’s that perfect balance of moist, tender crumb with a subtle sweetness and a hint of spice that just makes everything feel right. I’ve been making this for years, and it’s the one recipe my kids actually beg for, which is saying something! If you’ve ever loved a good banana bread, or a perfectly spiced pumpkin bread, you are going to fall head over heels for this zucchini creation. It’s become my go-to for everything from a quick breakfast treat to a comforting dessert after a long day. Plus, it’s surprisingly easy to whip up, even on those nights when you’re completely wiped out.

What is the difference between a Zucchini bread and a Zucchini bread?

So, what exactly makes this zucchini bread so divine? Well, it’s essentially a wonderfully moist and tender quick bread, packed with grated zucchini that somehow disappears into the batter, leaving behind only moisture and a beautiful, soft texture. The name “divine” isn’t just for show; it’s how I genuinely feel every time I pull a loaf out of the oven. It’s what happens when you take simple, wholesome ingredients and combine them with a little bit of love and a few secret tricks I’ve picked up along the way. Think of it as a hug in bread form, a comforting slice that’s sweet enough to feel like a treat but has that hidden goodness from the zucchini. It’s not overly cakey, not too dense – it’s just… perfect. It’s that friendly neighbor of baked goods that’s always welcome at any gathering, or just for you, on your own couch, with a good book.

Why you’ll love this recipe?

Honestly, there are so many reasons why this recipe has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. The combination of warm spices like cinnamon and nutmeg with the subtle sweetness of the sugar and the moisture from the zucchini creates this incredible depth. It smells heavenly while it’s baking, a scent that draws everyone in! But beyond the incredible taste, it’s the sheer simplicity that gets me. This is a lifesaver on busy nights. You can have it mixed and in the oven in about 15 minutes. No fancy techniques, no complicated steps. It’s a true one-bowl wonder if you’re feeling extra efficient! And let’s talk about cost-efficiency – zucchini is usually pretty affordable, especially when it’s in season. This loaf makes a generous amount, so it’s budget-friendly for feeding a family or bringing to a potluck. What I love most about this is its versatility. You can eat it plain, toasted with butter, or even jazz it up with a simple cream cheese frosting. It’s perfect for breakfast, brunch, or a delightful afternoon snack. Compared to other quick breads, like banana bread, I find this one has a more consistent, tender crumb, and the zucchini doesn’t compete with other flavors the way ripe bananas sometimes can. It’s just a pure, delightful experience from the first bite to the last.

How do you make Zucchini bread?

Quick Overview

This recipe is all about effortless deliciousness. You’ll simply whisk together your dry ingredients, then wet ingredients, combine them gently, fold in the star of the show (grated zucchini!), and bake. The result is a supremely moist, flavorful loaf that’s incredibly forgiving. What makes this method special is how the zucchini moisture gets perfectly incorporated, creating that signature tender crumb without any fuss. It’s truly a foolproof way to get amazing results every single time.

Ingredients

For the Main Batter:
This is where the magic starts to happen. You’ll want to use all-purpose flour for its reliable structure. If you’re aiming for a slightly healthier twist, I’ve tested this with a good quality all-purpose gluten-free blend, and it worked beautifully, though the texture is slightly different. Make sure your baking soda and baking powder are fresh; they’re crucial for that lovely lift! I use granulated sugar for sweetness and light brown sugar for that extra touch of moisture and caramel notes. Don’t skip the salt – it really balances out the sweetness and makes all the other flavors pop. And of course, the spices! I love a generous amount of cinnamon, a pinch of nutmeg, and a tiny hint of ground cloves for warmth. This blend is like a cozy blanket for your taste buds.

For the Zucchini:
This is the secret weapon! You’ll need about two medium zucchini, which usually yields around 2 cups of grated zucchini. I prefer to use zucchini that aren’t too watery, so I usually avoid the giant ones. Grating it on the larger holes of a box grater works best for me. You don’t need to peel them; the skin adds a lovely subtle color and nutrients. Just give them a good wash and trim off the ends. After grating, I like to give it a gentle squeeze to remove just a bit of excess moisture. This is a little trick that ensures your bread isn’t too wet, but not so much that it dries out the zucchini. It’s all about balance!

For the Wet Ingredients:
You’ll need two large eggs, at room temperature if possible, as they incorporate more easily. For richness and moisture, I use melted unsalted butter. You can absolutely use a neutral oil like vegetable or canola oil too, but butter really adds a lovely flavor dimension. And for that extra creaminess and tender crumb, full-fat plain yogurt or sour cream is key. I’ve also successfully used Greek yogurt, but make sure it’s full fat for the best texture. A splash of vanilla extract is non-negotiable – it just rounds out all the flavors beautifully.

For the Optional Topping/Glaze:
This is where you can really make it your own! Some people love a simple sprinkle of turbinado sugar on top before baking for a little crunch. For a glaze, I often whip up a simple powdered sugar icing with a touch of milk or lemon juice. Sometimes, I’ll even stir in a little extra cinnamon or some chopped nuts for texture. You can also use cream cheese frosting if you’re feeling decadent! It’s totally up to you and what you’re craving.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven warmed up. I like to bake this in a standard 9×5 inch loaf pan. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Now, for the pan prep, you have a couple of good options. I usually grease the pan really well with butter or non-stick spray and then dust it with a little flour, tapping out any excess. Alternatively, you can line the pan with parchment paper, leaving a little overhang on the sides to easily lift the baked bread out. This is my favorite method because it makes for super easy cleanup and guarantees your loaf won’t stick. Make sure to get into all the corners!

Step 2: Mix Dry Ingredients

In a large bowl, I like to whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisking well ensures that all the leavening agents and spices are evenly distributed, which is super important for an even rise and flavor. You don’t want pockets of salt or baking soda, right? Just a good, thorough whisk until everything looks uniform. Some people like to sift their dry ingredients, and that’s fine too, but I find a good whisk does the trick for this recipe.

Step 3: Mix Wet Ingredients

In a separate medium bowl, I’ll crack in my two large eggs. Then, I add the melted butter (make sure it’s cooled slightly so it doesn’t cook the eggs!), the full-fat yogurt or sour cream, and the vanilla extract. Give this a good whisk until it’s all combined and smooth. I like to make sure the eggs are nicely beaten into the mixture so you don’t have any streaks of egg white. It just makes for a more homogenous batter.

Step 4: Combine

Now for the easy part! Pour the wet ingredients into the bowl with the dry ingredients. This is where you need to be a little gentle. I use a spatula and fold everything together just until it’s *barely* combined. You’ll still see a few streaks of flour, and that’s perfectly okay! The absolute worst thing you can do with quick breads is overmix, because that’s what develops the gluten too much and leads to a tough, dense loaf. So, err on the side of under-mixing. Seriously, trust me on this one.

Step 5: Prepare Filling (Zucchini & Add-ins)

At this point, I gently fold in my grated and lightly squeezed zucchini. I usually do this with my spatula, just a few folds to distribute it evenly throughout the batter. If you’re adding in any optional add-ins like chopped walnuts, pecans, or chocolate chips, now’s the time to fold them in too. I love adding about half a cup of good quality chocolate chips – they melt into little pockets of pure joy!

Step 6: Layer & Swirl (If Applicable)

Pour the batter evenly into your prepared loaf pan. If you’re adding a swirl, like a cinnamon-sugar mixture or a chocolate swirl, you can do that now. For a cinnamon-sugar swirl, mix about 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle it over the batter, then use a knife or skewer to swirl it through. For this basic divine zucchini bread, we’re just aiming for an even layer. Smooth the top gently with your spatula.

Step 7: Bake

Place the loaf pan in the center of your preheated oven. Now, baking times can vary slightly depending on your oven, but generally, it will take about 55-70 minutes. You’ll know it’s 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 to brown too quickly before the inside is cooked, you can loosely tent it with foil. I usually check mine around the 50-minute mark and adjust from there. Don’t be tempted to open the oven door too early!

Step 8: Cool & Glaze

Once it’s baked to perfection, carefully remove the loaf pan from the oven. Let it cool in the pan on a wire rack for about 15-20 minutes. This allows the loaf to set up properly. Then, use those parchment paper overhangs (or gently invert the pan if you didn’t use parchment) to remove the loaf from the pan and place it directly on the wire rack to cool completely. This step is crucial before glazing! If you glaze a warm loaf, the glaze will just melt right off. Once it’s totally cool, you can then add your glaze or frosting, or just enjoy it as is.

Step 9: Slice & Serve

Once the loaf is completely cool and any glaze has set, it’s time for the best part! I like to use a sharp serrated knife to slice it. This ensures clean cuts without squishing the delicate crumb. I usually aim for about 1-inch thick slices. It’s absolutely divine served at room temperature, but I also love it slightly warm, especially toasted with a smear of butter. Enjoy every single bite!

What to Serve It With

This divine zucchini bread is so versatile, it fits into almost any meal or snack occasion! For a simple breakfast, I love it toasted and served with a smear of good quality butter. A strong cup of coffee or a creamy latte pairs perfectly with its spiced notes. For a more leisurely weekend brunch, I’ll often serve slices alongside fresh fruit salad and maybe some scrambled eggs or a quiche. It adds a touch of sweetness that balances out savory dishes beautifully. If you’re looking for a dessert, this is fantastic. I’ll sometimes add a cream cheese frosting or a light dusting of powdered sugar. It’s also wonderful served with a dollop of whipped cream or a scoop of vanilla bean ice cream for an easy, yet decadent, treat. And for those cozy evening snacks, it’s just perfect. I love having a slice with a warm cup of tea while curled up on the couch. My family also has a tradition of bringing a loaf to picnics in the park – it travels well and is always a huge hit!

Top Tips for Perfecting Your Divine Zucchini Bread

Over the years, I’ve learned a few tricks that elevate this zucchini bread from good to truly spectacular. Let’s dive into some of my favorite tips!

Zucchini Prep: As I mentioned, grating the zucchini is key. Use the larger holes of your box grater for the best texture. After grating, and I can’t stress this enough, gently squeeze out *some* of the excess moisture. You don’t want it bone dry, as the zucchini’s moisture is what makes the bread tender, but too much water will make your loaf gummy. I find that about 2 cups of lightly squeezed grated zucchini is the sweet spot for a 9×5 loaf pan. Always use fresh zucchini; older ones can be more watery.

Mixing Advice: This is perhaps the most critical tip for any quick bread. Do NOT overmix the batter once you combine the wet and dry ingredients. Mix just until you no longer see large streaks of dry flour. A few small streaks are perfectly fine. Overmixing develops the gluten in the flour, resulting in a tough, chewy, or dense bread. Gentle folding is your best friend here!

Swirl Customization: While the basic recipe is divine on its own, customizing the swirl is fun! For a cinnamon-sugar swirl, mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon and sprinkle over the batter before baking. Then, use a butter knife or a skewer to gently swirl it into the batter. You can also do a chocolate swirl by mixing 1/4 cup cocoa powder with 1/4 cup sugar and a tablespoon or two of melted butter, then swirling that in. For a pop of color, you could even try a raspberry jam swirl! The possibilities are endless and can really change the flavor profile.

Ingredient Swaps: I’ve experimented quite a bit! For the fat, you can use a neutral oil like vegetable or canola oil instead of melted butter. It will still be moist, but the butter adds a richer flavor. I’ve also tested it with different dairy options for the wet ingredients – full-fat Greek yogurt works well, as does sour cream. Even a non-dairy yogurt like coconut yogurt can work, though the richness might be slightly different. For sweetness, you can reduce the sugar slightly, but remember it contributes to moisture too. I haven’t tried artificial sweeteners, as they can affect the texture and moisture content significantly.

Baking Tips: Always preheat your oven properly. An inaccurate oven temperature is a common culprit for baking issues. Baking the loaf in the center rack ensures even heat circulation. If your oven tends to run hot, or if you notice the top browning too quickly before the center is cooked, don’t hesitate to loosely tent the loaf with aluminum foil for the last 20-30 minutes of baking. This prevents the crust from burning while allowing the inside to finish cooking. Also, get to know your oven – every oven is a little different!

Glaze Variations: The simple powdered sugar glaze is fantastic, but feel free to play! Whisk together powdered sugar with milk, lemon juice, or even orange juice for a different citrusy zing. For a richer glaze, use cream cheese frosting. If you’re not a fan of glaze, a simple dusting of powdered sugar or cinnamon-sugar right after baking is lovely. For a truly decadent touch, try a chocolate ganache – just melt some good quality chocolate with a little heavy cream.

Storing and Reheating Tips

Proper storage is key to keeping this divine zucchini bread as delicious as the day it was baked. Thankfully, it holds up beautifully!

Room Temperature: Once completely cooled, I store the loaf wrapped tightly in plastic wrap or in an airtight container. At room temperature, it stays wonderfully moist for about 3-4 days. It’s perfect for grabbing a slice on the go or for those immediate cravings. If you’ve already sliced it, just press the plastic wrap right up against the cut edges to prevent drying out.

Refrigerator Storage: If you live in a very warm or humid climate, or if you simply want it to last a bit longer, the refrigerator is your friend. Wrap it tightly in plastic wrap and then place it in an airtight container. It will stay good in the fridge for up to a week. The texture might firm up slightly when chilled, but don’t worry, it’s easily remedied.

Freezer Instructions: This bread freezes wonderfully, which is great if you want to bake a double batch or have some on hand for future treats. Once completely cooled, wrap the entire loaf (or individual slices) very tightly in plastic wrap, then in a layer of aluminum foil, and finally, place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. To thaw, remove the foil and plastic wrap and let it thaw at room temperature for a few hours. If freezing individual slices, you can even pop a slice straight into the toaster.

Glaze Timing Advice: If you plan to store the bread at room temperature or in the refrigerator, it’s best to add the glaze *after* it’s completely cooled and just before serving or storing. If you’re freezing it, I recommend glazing it *after* it has thawed. Sometimes, if I’m making a very simple powdered sugar dusting, I’ll do it right before freezing, but a thick glaze might crack a little during thawing. For the best results, glaze just before you plan to enjoy it, especially if it’s going to be refrigerated or frozen.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! I’ve had great success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might find the texture is a *little* less tender than with traditional flour, but it’s still incredibly delicious. Make sure to follow the recipe closely, especially the mixing technique, to keep it as moist as possible. Some gluten-free blends can absorb moisture differently, so you might need to adjust baking time slightly.

Do I need to peel the zucchini?

Nope, I never peel my zucchini for this bread! The skin adds a lovely subtle color and some extra nutrients. It grates down so finely that you won’t notice it in the final texture. Just give them a good scrub before grating.

Can I make this as muffins instead?

Yes, you can! This batter works wonderfully for muffins. Line a muffin tin with paper liners and fill each cup about two-thirds full. You’ll likely need to adjust the baking time, typically around 20-25 minutes at 350°F (175°C). Keep an eye on them, and test with a toothpick – it should come out clean. They’re great for grab-and-go treats!

How can I adjust the sweetness level?

You can certainly reduce the sugar slightly, but remember that sugar contributes to the moisture and tender texture of the bread. I’d suggest reducing it by no more than 1/4 cup if you’re concerned about sweetness. You could also experiment with a portion of natural sweeteners like maple syrup or honey, but be aware these can alter the moisture content and flavor profile, so it might require some adjustments to other liquid ingredients.

What can I use instead of the glaze?

Oh, there are so many delicious options! A simple dusting of powdered sugar is elegant and easy. A sprinkle of cinnamon sugar pressed onto the top before baking gives a nice crunchy crust. You can also just enjoy it plain – the bread itself is flavorful enough! For a more decadent option, a cream cheese frosting is always a winner, or even a drizzle of chocolate ganache.

Final Thoughts

So there you have it – my beloved divine zucchini bread! I truly hope you give this recipe a try. It’s more than just a recipe to me; it’s a source of comfort, a crowd-pleaser, and a testament to how simple ingredients can create something truly magical. The way the zucchini just melts into the batter to create that unbelievably moist and tender crumb is something that always amazes me, even after all these years. It’s the perfect balance of sweet, spiced, and utterly satisfying. If you love recipes that are easy to make but deliver big on flavor and texture, you’re going to adore this. And if you’re looking for other comforting baked goods, you might also enjoy my classic banana bread or my incredibly moist apple cinnamon muffins. They share that same “from scratch, with love” quality. I can’t wait to hear what you think! Please leave a comment below to share how your divine zucchini bread turned out, or if you’ve tried any fun variations. Happy baking!