Golden Butter Salted Chocolate Chip Cookies
You know those recipes that just *feel* like home? The ones that instantly transport you back to a cozy kitchen, maybe with a little flour on your nose and the scent of something amazing baking? This zucchini bread is one of those for me. It’s not just a quick bread; it’s a hug in loaf form, and honestly, it’s what I reach for when I need a little bit of comfort or when I have a few zucchinis from the garden that are just begging to be used. My family devours this so fast, I often have to make two at a time! It’s my go-to for bake sales, potlucks, or just a sneaky afternoon treat with a cup of tea. Forget those dry, bland versions you might have tried; this one is incredibly moist, perfectly spiced, and has just the right amount of sweetness. It’s like the ultimate version of a classic coffee cake, but you can totally get away with eating it for breakfast. Trust me on this one, it’s a game-changer.
What is Zucchini bread?
So, what exactly *is* zucchini bread, and why is it called that? Well, at its heart, it’s a sweet quick bread where shredded zucchini is the star ingredient. But don’t let that scare you! You can barely taste the zucchini itself, but it works a little magic, making the whole loaf incredibly tender and moist. Think of it as a delicious disguise for your veggies! The “bread” part just refers to its loaf shape and the fact that it’s leavened with baking soda and baking powder, not yeast like a traditional bread. It bakes up beautifully golden brown and is often studded with nuts, chocolate chips, or even a hint of cinnamon. It’s essentially a delightful, slightly healthier (thanks, zucchini!) cake that you can slice and enjoy anytime. My Grandma used to make a similar quick bread, and this recipe is my modern take on her classic, with a few little tweaks I’ve picked up over the years.
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, and I just know you’ll love it too. First off, the FLAVOR. Oh my goodness, the flavor! It’s a beautiful balance of warm spices – cinnamon, nutmeg, and a tiny whisper of clove – that just sings. It’s sweet enough to feel like a treat, but not so sweet that it’s overwhelming. And the texture? It’s incredibly moist and tender, thanks to that secret weapon: zucchini. It’s never dry or crumbly, which is a total win in my book. Then there’s the SIMPLICITY. This is a lifesaver on busy nights. You can have it mixed up and in the oven in about 15 minutes flat. No fancy equipment, no complicated steps, just mix, pour, and bake. It’s so forgiving, even if you’re new to baking, you’ll nail it. It’s also ridiculously COST-EFFECTIVE. Zucchini is usually super affordable, and the other ingredients are pantry staples. You get a gourmet-tasting loaf for pennies on the dollar. And the VERSATILITY! You can add chocolate chips (my personal favorite), walnuts, pecans, or even a swirl of cream cheese. It’s perfect for breakfast, a midday snack, or even a light dessert. What I love most about this recipe, though, is how it always brings a smile to people’s faces. It’s one of those dishes that just makes everyone happy, and that’s the best kind of baking, right?
How do I make Zucchini bread?
Quick Overview
Making this zucchini bread is a breeze! You’ll whisk together your dry ingredients, then mix your wet ingredients separately. Combine them gently, fold in your grated zucchini, pour it into a prepared loaf pan, and bake until golden and a toothpick comes out clean. It’s that simple! The magic happens with a few key techniques that ensure maximum moisture and the best texture. You don’t need a mixer for this; a couple of bowls and a whisk are all you need. This method ensures you get a wonderfully tender crumb every single time, and it’s honestly one of the easiest baking projects you can tackle.
Ingredients
For the Main Batter:
All-Purpose Flour: About 2 cups. I usually use unbleached all-purpose flour. If you can get your hands on a good quality one, it makes a difference, but any standard brand will work just fine. Make sure to spoon and level it into your measuring cup; don’t scoop directly from the bag, or you’ll end up with too much flour and a drier bread.
Granulated Sugar: 1 cup. This gives us that lovely sweetness. You can reduce it slightly if you prefer it less sweet, but I find this amount perfect.
Baking Soda: 1 teaspoon. This is crucial for the rise and tenderness. Make sure yours is fresh!
Baking Powder: ½ teaspoon. Works with the baking soda to give it a good lift.
Salt: ½ teaspoon. Balances the sweetness and enhances all the other flavors.
Ground Cinnamon: 1 ½ teaspoons. This is key for that warm, cozy flavor. I like to use a good quality cinnamon; it really shines here.
Ground Nutmeg: ¼ teaspoon. Just a pinch adds a lovely depth. You can adjust this to your liking. I sometimes add a tiny pinch of cloves too, but nutmeg is my must-have.
Large Eggs: 2. These bind everything together and add richness. Make sure they’re at room temperature; they incorporate much better.
Vegetable Oil: ½ cup. This is where a lot of that amazing moisture comes from. You can use a neutral-flavored oil like canola or sunflower. I’ve even tested this with melted coconut oil, and it worked, though it added a subtle coconut flavor!
Vanilla Extract: 1 teaspoon. For that classic sweet aroma and taste.
Grated Zucchini: 1 ½ cups, packed. This is the star! Use medium-sized zucchinis, and don’t bother peeling them. The skin adds nutrients and color. Squeeze out just a little excess moisture, but not all of it – we want that tenderness!
For Optional Add-ins (my favorites!):
Chocolate Chips: ½ cup (semi-sweet or dark work beautifully).
Chopped Walnuts or Pecans: ½ cup.
For the Simple Glaze:
Powdered Sugar: 1 cup.
Milk or Cream: 2-3 tablespoons. Start with 2 and add more until you reach your desired drizzling consistency.
Vanilla Extract: ½ teaspoon (optional, but nice).
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get your oven preheated to 350°F (175°C). This is pretty standard for most quick breads, and it ensures an even bake. While the oven is heating, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or non-stick cooking spray, and then lightly flour it. For extra insurance against sticking, you can also line it with parchment paper, leaving some overhang on the sides so you can easily lift the loaf out later. This makes cleanup a dream!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking is important here because it distributes the leavening agents and spices evenly, so you don’t get pockets of salt or baking soda. Plus, it aerates the flour a bit, which contributes to a lighter crumb. Make sure there are no lumps in your dry ingredients!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the 2 large eggs until they’re nicely beaten. Then, whisk in the vegetable oil and the vanilla extract. I always use room temperature eggs here – they incorporate so much better into the oil and create a smoother, more emulsified wet mixture. This makes a big difference in the final texture of the bread, preventing it from being greasy or separated.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. It’s really important not to overmix here. A few streaks of flour are okay; they’ll disappear as you add the zucchini. Overmixing develops the gluten in the flour, which can lead to a tough, dense bread, and we definitely don’t want that. This is probably the most common mistake people make with quick breads, so just be gentle!
Step 5: Prepare Filling
This is where we add the star! Gently fold the grated zucchini into the batter. Make sure to distribute it evenly. If you’re adding chocolate chips or nuts, now’s the time to fold those in too. Again, be careful not to overmix; just fold until everything is nicely incorporated. The batter will be quite thick, and you’ll see little green flecks throughout – that’s exactly what you want!
Step 6: Layer & Swirl
Pour the batter into your prepared loaf pan. Smooth the top gently with your spatula. Now, here’s a little something extra if you’re feeling fancy: if you want a nice swirl effect, you can dollop some extra cinnamon and a tiny bit of brown sugar on top and swirl it in with a knife. But honestly, this bread is delicious even without it. I usually just spread it evenly and let the natural beauty of the zucchini bread shine through.
Step 7: Bake
Place the loaf pan in your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, of course. 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, but no wet batter). If the top is browning too quickly before the center is cooked, you can loosely tent it with foil for the last 15-20 minutes of baking.
Step 8: Cool & Glaze
Once it’s baked, take the loaf pan out of the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up a bit before you try to remove it. Then, carefully invert the pan to remove the loaf onto the wire rack to cool completely. Resist the urge to glaze it while it’s hot – the glaze will just melt right off! Once it’s completely cool, you can whisk together the powdered sugar, milk, and vanilla extract for the glaze. Start with 2 tablespoons of milk and add more a teaspoon at a time until you get a nice, drizzle-able consistency. Drizzle it over the top of the cooled loaf. It adds just the perfect touch of sweetness and makes it look so pretty!
Step 9: Slice & Serve
Once the glaze has set a little (or if you skipped the glaze!), slice your beautiful zucchini bread with a serrated knife for clean cuts. Serve it at room temperature. It’s perfect on its own, or with a smear of butter. Enjoy that incredible moist texture and delicious flavor! It’s truly a treat.
What to Serve It With
This zucchini bread is so versatile, it’s basically its own food group in my house! For a quick and easy BREAKFAST, I love slicing it and toasting it lightly. It’s fantastic with a cup of strong black coffee or a creamy latte. The warmth of the toast and the hint of spice is just the perfect way to start the day. When we’re hosting BRUNCH, I’ll serve it as part of a larger spread, maybe alongside some fresh fruit salad, scrambled eggs, and some crispy bacon. A few thin slices on a pretty platter, perhaps with a dollop of Greek yogurt or whipped cream, looks elegant and tastes divine. As a simple DESSERT, it’s wonderful served slightly warm (pop a slice in the microwave for 15 seconds!) with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. It’s rich enough to satisfy a sweet craving without being too heavy. And for those COZY SNACKS, when you just need something comforting, a thick slice with a glass of cold milk is pure bliss. My kids ask for this all the time as an after-school snack, and it’s always a hit. I’ve also found it pairs wonderfully with a chai latte or a hot apple cider, especially in the fall.
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread countless times, and along the way, I’ve picked up a few tricks that I think really make a difference. Here are my top tips to ensure yours turns out perfectly every time:
Zucchini Prep: The key to moist zucchini bread is to use freshly grated zucchini, and don’t wring out *all* the moisture. You want some of that natural liquid to go into the batter. Grate it on the large holes of a box grater. If your zucchini is really watery, you can gently squeeze out just a tablespoon or two of liquid, but anything more than that can make the bread dry. Also, don’t bother peeling it; the skin adds nutrients and a lovely subtle color. Just wash it well!
Mixing Advice: This is probably the most important tip. Do NOT overmix the batter once you combine the wet and dry ingredients. Mix only until you no longer see streaks of dry flour. A few lumps are perfectly fine! Overmixing develops the gluten, which will make your bread tough and rubbery. Be gentle, fold it just enough!
Swirl Customization: While this recipe is fantastic plain, if you love a bit of extra flavor and visual appeal, try a swirl! Before baking, you can sprinkle about 2 tablespoons of sugar mixed with 1 teaspoon of cinnamon over the batter, then use a butter knife to gently swirl it through the top layer. Don’t overdo the swirling, or you’ll mix it in too much.
Ingredient Swaps: I’ve experimented with a few things! For the oil, melted butter (cooled slightly) works too, giving it a slightly richer flavor. For the sugar, you can swap out about ¼ cup of granulated sugar for brown sugar for a slightly deeper, caramel-like note. And if you’re feeling adventurous, a dash of orange or lemon zest in the batter adds a lovely bright note!
Baking Tips: Every oven is different, so keep an eye on your bread. If you notice the top browning too quickly, loosely tent it with aluminum foil for the last 20-30 minutes. Also, make sure to bake it on the center rack for the most even heat distribution. The toothpick test is your best friend here – when it comes out with moist crumbs attached (not wet batter), it’s ready!
Glaze Variations: If you’re not a fan of the classic powdered sugar glaze, try a simple cream cheese frosting for a richer flavor. Or, for a lighter touch, simply dust the cooled loaf with powdered sugar or a mix of powdered sugar and cinnamon. You can also add a bit of lemon juice to the powdered sugar glaze for a tangy kick, or even a tiny bit of almond extract for a different flavor profile.
Storing and Reheating Tips
This zucchini bread is so good, you’ll want to enjoy it for days! Here’s how I store it to keep it tasting its best:
Room Temperature: Once completely cooled, I like to store it wrapped tightly in plastic wrap or in an airtight container on the counter. It stays wonderfully moist like this for about 2-3 days. If the air in your kitchen is particularly dry, you might even get 4 days out of it. I usually eat it before it has a chance to get any older, though!
Refrigerator Storage: If you need it to last longer, or if your kitchen is on the warmer side, the refrigerator is your best bet. Wrap it tightly in plastic wrap, then place it in an airtight container. It should keep well for up to a week in the fridge. Just be aware that refrigeration can sometimes slightly dry out baked goods, but this recipe is so moist it holds up pretty well.
Freezer Instructions: This bread freezes beautifully! Once it’s completely cooled, wrap it very tightly in plastic wrap, then add a layer of aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. To thaw, simply unwrap it and let it come to room temperature on the counter. If you prefer it warm, you can pop individual slices in the toaster oven or microwave for a few seconds after thawing.
Glaze Timing Advice: If you’re planning to freeze your zucchini bread, I highly recommend waiting to add the glaze until *after* it has thawed. Otherwise, the glaze can sometimes become sticky or uneven in texture after freezing and thawing. If you’re just storing it at room temperature or in the fridge, you can add the glaze right away once the bread is fully cool.
Frequently Asked Questions
Final Thoughts
This zucchini bread recipe is more than just a way to use up extra produce; it’s a little piece of happiness that I love to share. It’s proof that simple ingredients, combined with a little bit of care, can create something truly special. It’s that perfect balance of moistness, spice, and sweetness that makes me go back to it again and again. It’s the kind of recipe that makes your kitchen smell incredible and brings everyone running to see what’s baking. If you love cozy flavors and incredibly tender textures, you absolutely have to give this a try. It’s one of those recipes that becomes a family favorite faster than you can say “seconds, please!”
If you enjoyed this recipe, you might also love my Moist Banana Bread Recipe or my Easy Apple Crumble Bars – they’re in the same spirit of comforting, delicious baking!
I can’t wait to hear how your zucchini bread turns out! Please leave a comment below and let me know your thoughts, any variations you tried, or if you have any questions. Happy baking!
Brown Butter Chocolate Chip Cookies
Ingredients
Method
- Brown the butter: Melt the butter in a 12-inch light-colored skillet over medium heat, stirring occasionally as it cooks. It will go through stages of melting, sputtering (stand back), then it will deepen in color and foam. Underneath the foaming, you'll notice browned bits forming and the butter will take on a toasty aroma. It should have a nice golden brown color, not too dark or it's burning (and can taste bitter).
- Remove the pan from heat and right away pour the butter into a heat-proof dish (such as a glass 2-cup liquid measuring cup). Scrape out any remaining from the pan with a rubber spatula. Cool at room temperature for 10 to 15 minutes, then chill in the freezer for about 45 minutes until cooled (but don't let it get firm and solid or you'll need to re-melt slightly).
- In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt for 20 seconds. Set aside.
- Remove butter from the freezer and pour into the bowl of an electric stand mixer, using a rubber spatula to scrape out any excess. Add the light-brown sugar and granulated sugar to the mixer bowl.
- Fit the mixer with the paddle attachment and whip on medium-high speed until creamy, about 1 minute. Mix in one egg, then mix in the second egg with the vanilla.
- Add in the dry ingredients and mix on low speed just until combined. Stir in the chocolate chips. Make a well in the dough so it chills more evenly, cover the bowl and refrigerate for 1 hour. Preheat oven to 350 degrees Fahrenheit during the last 10 minutes of chilling.
- Scoop dough out about 2.5 tablespoons at a time (about 45g each) and shape into balls (a bit larger than a golf ball). Place cookie dough balls on parchment paper-lined baking sheets (fitting 9 per sheet) and bake in preheated oven for 10-13 minutes until golden but appearing slightly under-baked in the center. Transfer cookie dough that isn't currently baking to the refrigerator to chill until ready to bake.
- Allow cookies to cool several minutes on the cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container.
