Name: Low Fat Blueberry Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups unbleached flour; 0.25 cup sugar; 0.25 tsp salt; 0.5 tsp baking soda; 1 tbsp baking powder; 0.25 cup frozen butter (half stick); 0.75 cup 1% buttermilk; 1 large egg; 1 tsp vanilla; 1 cup fresh blueberries (if frozen, thaw first)

Oh, friends, I am SO excited to share this recipe with you today. This isn’t just any zucchini bread; this is *my* zucchini bread. The one that smells like pure magic baking in the oven on a Sunday morning. It’s the recipe I pull out when I need a little bit of comfort, when unexpected guests pop by, or when I just have a craving for something wonderfully moist and not-too-sweet. I remember my grandma making something similar, and the aroma would fill her entire house, instantly making it feel like home. This version is a culmination of years of tinkering, a little bit of this, a little bit of that, until it was just… perfect. It’s so much more than just a quick bread; it’s a hug in loaf form, a real crowd-pleaser that even the pickiest eaters at my table devour. If you’ve ever loved a good banana bread or a moist carrot cake, you are going to fall head over heels for this one. It’s truly the best way to use up those summer zucchinis, and the flavor is just out of this world!

What is Zucchini bread?

So, what exactly is zucchini bread? At its heart, it’s a quick bread, meaning it uses baking soda or baking powder as a leavening agent instead of yeast, making it super fast to whip up. The star ingredient, of course, is zucchini, finely grated and hidden within the batter. Now, don’t let that scare you! You won’t taste “zucchini” in the traditional sense. What the zucchini does is provide incredible moisture and a tender crumb. Think of it like the secret ingredient that makes everything better. This recipe is slightly sweet, wonderfully spiced, and boasts a delightful texture that’s both soft and substantial. It’s the kind of treat that feels wholesome enough for breakfast but decadent enough for dessert. It’s basically a cake masquerading as a bread, and who can argue with that?

Why you’ll love this recipe?

Let me tell you why this zucchini bread recipe is a permanent fixture in my kitchen. First, the flavor. Oh, the FLAVOR! It’s perfectly balanced – not too sweet, not too bland. The hint of cinnamon and nutmeg, combined with the moist crumb, creates this warm, comforting taste that is just divine. And the texture? It’s unbelievably tender and moist, almost like a cake, thanks to that sneaky zucchini. I’ve tried so many recipes over the years, and this one is hands-down the winner because it delivers that perfect balance every single time. Secondly, it’s incredibly simple. Seriously, even if you’re new to baking, you can nail this. It’s a lifesaver on busy mornings or when you need a last-minute treat. I’ve made it so many times, and it always comes out beautifully. It’s also surprisingly cost-effective; most of the ingredients are pantry staples, and zucchini is often super affordable, especially when it’s in season. Plus, the versatility! You can add nuts, chocolate chips, or even a swirl of cream cheese – I’ll get to those variations later! What I love most is that it feels like a special treat without any fuss. It’s the perfect thing to have with a cup of coffee in the morning, or to share with friends when they drop by unannounced. It’s the ultimate feel-good bake.

How do you make Zucchini bread?

Quick Overview

This recipe is all about simplicity and flavor. You’ll start by whisking together your dry ingredients, then combining your wet ingredients separately. The magic happens when you gently mix the two together, fold in the grated zucchini, and pour it all into a prepared loaf pan. A quick bake, a little cool-down, and you’ve got a gorgeous, aromatic loaf ready to enjoy. The whole process from start to finish takes less than an hour, making it perfect for even the busiest of days. It’s designed to be foolproof, ensuring a moist and delicious result every time.

Ingredients

For the Main Batter:
This is where the heart of our moist, tender bread comes from.

2 cups all-purpose flour: I usually just grab whatever all-purpose flour I have on hand. Make sure it’s fresh, though!
1 teaspoon baking soda: This is what gives it a nice lift.
1/2 teaspoon salt: Balances out the sweetness beautifully.
1 teaspoon ground cinnamon: The classic warm spice that just makes everything cozy.
1/4 teaspoon ground nutmeg: Just a pinch, but it adds a subtle depth.
1/2 teaspoon ground cloves (optional, but I love it!): This really elevates the spice profile.
1 1/2 cups granulated sugar: You can adjust this slightly depending on how sweet you like things.
2 large eggs: Room temperature eggs mix in better!
1/2 cup vegetable oil: Or canola oil. I’ve also tested this with melted coconut oil in a pinch, and it worked great!
1/4 cup unsweetened applesauce: This is my secret for extra moisture and a tender crumb. You could use melted butter, but applesauce keeps it a bit lighter and just as moist.
1 teaspoon vanilla extract: Always the best for flavor!
1 1/2 cups grated zucchini (about 1 medium-large zucchini): Make sure to squeeze out excess moisture – this is key!

For the Filling (Optional Swirl):
This is totally optional, but it makes the bread look so pretty and adds another layer of flavor!

1/2 cup packed brown sugar: The molasses in it adds such a lovely caramel note.
1 teaspoon ground cinnamon: More cinnamon never hurt anyone!
1/2 cup chopped walnuts or pecans (optional): For a nice crunch.

For the Glaze (Optional Drizzle):
This adds a touch of sweetness and makes it look extra special.

1 cup powdered sugar
2-3 tablespoons milk (any kind will do, even almond milk!)
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven and our pan ready. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Now, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or non-stick spray, and then dust it with a little flour. Tap out any excess. This ensures your beautiful loaf won’t stick. Trust me, there’s nothing more heartbreaking than a loaf that’s glued to the pan!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves (if you’re using them). Whisking them all together first helps to distribute the leavening agents and spices evenly, which is super important for an even bake and consistent flavor throughout. You want to see no streaks of baking soda or flour. It just takes a minute, but it makes a difference!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, applesauce, and vanilla extract until everything is well combined and looks smooth. You don’t need to go crazy here, just until it’s nicely blended. Using applesauce is my little hack for guaranteed moisture – it’s a game-changer!

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or a wooden spoon to gently mix them together until *just* combined. I always say, don’t overmix! Overmixing develops the gluten in the flour, which can make your bread tough. Stop as soon as you don’t see any dry flour streaks. A few small lumps are totally fine!

Step 5: Prepare Filling

If you’re doing the optional swirl, now’s the time to prepare that. In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts (if using). This simple mixture will create little pockets of sweet, spiced goodness throughout your bread.

Step 6: Layer & Swirl

Gently fold the grated, well-drained zucchini into the batter. Do this carefully, again, not overmixing! Then, pour about half of the batter into your prepared loaf pan. Sprinkle half of your brown sugar mixture over the batter. Pour the remaining batter on top, and sprinkle the rest of the brown sugar mixture over that. If you want a more defined swirl, you can gently run a knife or skewer through the batter a few times, but don’t overdo it. The goal is just to marble it slightly.

Step 7: Bake

Pop that loaf pan into 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 a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.

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. Then, carefully invert it onto a wire rack to cool completely. Once it’s cooled, you can make your glaze! Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If it’s too thick, add a little more milk, a teaspoon at a time, until you get a drizzly consistency. Drizzle it all over the top of the cooled bread. It’s so pretty and adds that extra little something!

Step 9: Slice & Serve

Once the glaze is set (or if you skipped the glaze!), slice your beautiful zucchini bread. I usually wait until it’s completely cooled before slicing, especially if I’ve added glaze, but sometimes I just can’t resist a warm slice. It’s delicious as is, or even better with a smear of butter. Enjoy!

What to Serve It With

This zucchini bread is so versatile, it’s perfect for almost any occasion. For a relaxed breakfast, a thick slice is absolutely divine with a steaming mug of coffee or a glass of cold milk. I love having it with my morning routine, it makes even a regular Tuesday feel a bit special. For a more festive brunch, imagine this served alongside a fruit salad and maybe some scrambled eggs. It adds a lovely sweet note to balance out the savory dishes. If you’re serving it as dessert, a dollop of whipped cream or even a small scoop of vanilla ice cream makes it truly decadent. My kids sometimes ask for it as a late-night snack, and honestly, it’s perfect for that – satisfyingly sweet without being overly heavy. I’ve also found it pairs wonderfully with a warm herbal tea on a chilly afternoon. It’s just one of those treats that fits right in, whether you’re dressing up or keeping it casual. My family also loves it with a little bit of cream cheese spread on top – it’s surprisingly good!

Top Tips for Perfecting Your Zucchini Bread

After making this dozens (if not hundreds!) of times, I’ve picked up a few tricks that I think really make a difference. For the zucchini, grating it on the medium-sized holes of a box grater is usually best. You absolutely MUST squeeze out the excess moisture. I usually put the grated zucchini in a clean kitchen towel or cheesecloth and wring it out as much as I possibly can. This is crucial for preventing a soggy bottom and ensuring your bread bakes up properly. If you skip this step, you’ll end up with a dense, gummy loaf, and nobody wants that! When it comes to mixing, I really can’t stress enough: do NOT overmix the batter. Mix the wet and dry ingredients until *just* combined. A few lumps are okay! Overmixing develops the gluten too much, leading to a tough bread, and we want it super tender. If you’re doing the swirl, be gentle. You’re not aiming for a perfectly blended pattern, just a subtle marbling effect. Too much swirling can make the batter tough. For ingredient swaps, I’ve tried using whole wheat flour, and it works, but the bread will be denser. You might want to use about half whole wheat and half all-purpose flour. I’ve also made this with a dairy-free milk for the glaze, and it’s perfectly fine. And if you don’t have applesauce, you can substitute it with an equal amount of melted butter, but you might lose a tiny bit of that ultra-moist texture. For baking, always know your oven. If you find your loaves tend to brown too quickly on top, just loosely tent them with foil for the last 20 minutes or so. And that skewer test? It’s your best friend for checking doneness. A few moist crumbs are good; wet batter is not!

Storing and Reheating Tips

This zucchini bread is fantastic because it stays moist for days, which is a lifesaver! For storing at room temperature, once the bread is completely cooled (and the glaze is set, if you’ve used it), wrap it tightly in plastic wrap or place it in an airtight container. It should stay fresh and delicious for about 3-4 days. I usually keep it on the counter, and it’s always gone before then! If you want to store it longer, or if your kitchen is particularly warm, the refrigerator is your best bet. Wrap it well and it will last for about a week. Just be aware that refrigeration can sometimes dry out baked goods a little, so I’d still recommend using an airtight container. For longer storage, the freezer is a wonderful option. You can freeze the entire loaf or individual slices. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 2-3 months. To reheat, if it’s frozen, let it thaw at room temperature overnight or gently warm slices in a toaster oven or microwave. If it’s been refrigerated and you want it warm and toasty, pop a slice in the toaster oven for a few minutes until warmed through. If you’ve added the glaze, I find it’s best to add it only after the bread has cooled completely if you plan on storing it at room temperature or freezing it. If you’re going to eat it all within a day or two, glazing right after it cools is lovely.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had great success using a good quality 1:1 gluten-free all-purpose flour blend (one that contains xanthan gum). You might need to add a tablespoon or two of extra liquid, like milk or even a little more applesauce, as gluten-free flours can sometimes be a bit drier. The texture might be slightly different, but it’s still delicious! Make sure to bake it until a toothpick comes out clean, as gluten-free bakes can sometimes take a little longer.

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini! The skin is soft and breaks down beautifully during baking, and it even adds a little bit of extra fiber and color. Just make sure to wash it well before grating.

Can I make this as muffins instead?

Oh, absolutely! Zucchini muffins are wonderful. Just fill your muffin liners about two-thirds full and bake at the same temperature (350°F/175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. You might want to reduce the baking time slightly if you’re using a mini muffin pan. They’re perfect for grab-and-go snacks!

How can I adjust the sweetness level?

This recipe is designed to be moderately sweet. If you prefer it less sweet, you can reduce the granulated sugar to 1 cup or even 3/4 cup. The brown sugar in the swirl also adds sweetness, so you might want to reduce that a bit too if you go that route. You could also experiment with natural sweeteners like maple syrup or honey, but keep in mind they can change the moisture content and texture of the bread, so you might need to adjust other liquid ingredients.

What can I use instead of the glaze?

If you’re not a fan of glaze or want a different finish, you have lots of options! You can simply dust the cooled loaf with a bit of powdered sugar using a fine-mesh sieve – it looks so elegant. Another favorite is to simply serve it plain with a smear of butter. You could also whip up a quick cream cheese frosting for a richer dessert feel, or even just a simple sprinkle of cinnamon sugar before baking if you don’t want to wait for it to cool.

Final Thoughts

So there you have it – my absolute favorite zucchini bread recipe. It’s more than just a bake; it’s a memory, a comfort, and a guaranteed win. I truly believe this recipe captures that wonderful “human” element we all love in home baking – the little imperfections, the comforting aromas, and the sheer joy of sharing something delicious. It’s proof that simple ingredients can create something truly spectacular. If you’re a fan of moist, flavorful quick breads, you absolutely have to give this one a try. It’s like a warm hug on a plate, perfect for any occasion. For those of you who love this, I think you’d also really enjoy my Double Chocolate Banana Bread or my Lemon Poppy Seed Loaf – they’re in a similar vein of comforting, delicious bakes! I really hope you try this zucchini bread and love it as much as my family and I do. Please, if you make it, leave a comment below and let me know how yours turned out! I’d love to hear about any variations you tried or your own family traditions with it. Happy baking!