Name: Peanut Butter Pupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 0.5 cup all-purpose flour; 0.5 teaspoon baking soda; 0.25 teaspoon baking powder; 2 tablespoons peanut butter; 2 tablespoons vegetable oil; 1 medium banana (mashed); 2 tablespoons honey; 2 ounces cream cheese (softened (or use 0.5 mashed banana)); 2 tablespoons peanut butter

You know, there are some recipes that just feel like a warm hug. This zucchini bread is one of those for me. It’s not just about the incredible moist crumb or the subtle sweetness; it’s about the memories tied to it. I remember my grandma making this when I was a kid, the entire house filling with that comforting, spiced aroma. It was always the first thing to disappear at family gatherings, and honestly, it still is! If you’ve ever tried those heavy, dense zucchini breads that taste more like a brick than a treat, you’re in for a surprise. This one’s different. It’s light, bursting with flavor, and that brown butter glaze? Oh my goodness, it elevates it to a whole new level. It’s become my go-to for potlucks, bake sales, or honestly, just when I need a little something sweet with my afternoon tea. It’s the kind of baking that makes your kitchen feel like the coziest place on earth.

What is Zucchini bread?

So, what exactly is zucchini bread, you ask? At its heart, it’s a quick bread, meaning it doesn’t rely on yeast to rise. Instead, it uses baking soda and baking powder, making it super quick and easy to whip up. The star ingredient, zucchini, might sound a little strange in a sweet bread, but trust me, it’s pure magic! When grated and baked, zucchini adds incredible moisture and a tender crumb without imparting any strong veggie flavor. It’s like the unsung hero of baked goods, making everything unbelievably soft and delicious. Think of it as a muffin’s more elegant cousin, or a less fussy cake. The “brown butter glaze” part is where things get really exciting – it’s a rich, nutty, almost caramel-like topping that just makes this bread utterly irresistible. It’s the perfect balance of wholesome goodness and decadent treat.

Why you’ll love this recipe?

Honestly, there are so many reasons why I keep coming back to this zucchini bread recipe, and I just know you’ll fall in love with it too. First off, the flavor is absolutely divine. The zucchini keeps it incredibly moist, and when you add cinnamon and a hint of nutmeg, it just sings. It’s not overly sweet on its own, which is perfect because that lovely brown butter glaze adds just the right amount of sweetness and a beautiful nutty depth. Speaking of sweetness, this recipe is surprisingly budget-friendly too! Zucchini is usually pretty affordable, and the rest of the ingredients are pantry staples. What I love most, though, is its sheer simplicity. You can have this mixed up and in the oven in under 15 minutes. It’s a lifesaver on busy weeknights when everyone suddenly needs a treat. Plus, it’s incredibly versatile. Serve it for breakfast, as a snack, or even as a light dessert. It’s way better than those store-bought loaves that can taste a bit artificial. This one tastes like it came straight from a beloved bakery, but you made it yourself!

How do you make Zucchini bread?

Quick Overview

This zucchini bread is all about simple steps leading to an incredibly delicious outcome. We’ll whisk together our dry ingredients, combine the wet ingredients separately, then gently bring them together. The grated zucchini gets folded in, giving the batter that signature moisture. Then, it bakes up into a golden loaf, ready for a luscious brown butter glaze. It’s straightforward, rewarding, and genuinely fool-proof. You don’t need fancy equipment, just a couple of bowls and a whisk!

Ingredients

For the Main Batter:
You’ll need about 2 cups of grated zucchini. Make sure it’s fresh! I find that the smaller shreds from a box grater work best, as they meld into the batter more easily. You’ll also need 2 1/2 cups of all-purpose flour. I always use unbleached all-purpose flour for a slightly better texture, but regular will work just fine. Then, 1 teaspoon of baking soda and 1/2 teaspoon of baking powder to give it that lovely lift. For warmth and spice, I add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg. A pinch of salt, about 1/2 teaspoon, is crucial for balancing the sweetness. For the wet ingredients, you’ll need 3 large eggs, lightly beaten. 1 cup of granulated sugar and 1/2 cup of packed light brown sugar – the brown sugar adds such a lovely depth of flavor and moisture. Then, 1/2 cup of vegetable oil or a neutral-flavored oil like canola or grapeseed oil. If you’re feeling a bit fancy, I’ve even tested this with melted unsalted butter and it was delicious, but oil gives it an unbeatable moistness that lasts for days. And finally, 1 teaspoon of pure vanilla extract for that classic comforting aroma.

For the Filling:
This part is optional, but I highly recommend it! I usually do a simple cinnamon-sugar swirl. All you need is 1/4 cup of granulated sugar mixed with 1 tablespoon of ground cinnamon. This is what creates those beautiful ribbons throughout the bread. You could also add a handful of chopped nuts like walnuts or pecans, or even some mini chocolate chips if you’re feeling decadent. Just sprinkle them in when you fold in the zucchini!

For the Glaze:
This is the crowning glory! You’ll need 1/2 cup (1 stick) of unsalted butter. Browning butter is a game-changer. You’ll also need 1 1/2 cups of powdered sugar, sifted to avoid lumps. Finally, 2-3 tablespoons of milk (any kind works, I’ve used almond milk and it was fantastic!) or even a little bit of the reserved liquid from the grated zucchini if you have some extra. A tiny splash of vanilla extract is lovely here too, about 1/2 teaspoon.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Grab a standard 9×5 inch loaf pan. I always grease mine really well with butter or cooking spray and then lightly flour it. Sometimes, I’ll even line it with parchment paper, leaving a little overhang on the sides. This makes it a breeze to lift the finished loaf out. It’s a little trick that’s saved me from broken loaves more times than I can count!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisking them together ensures everything is evenly distributed, which means you won’t get any pockets of baking soda or spices. You want a nice, uniform mixture. Make sure there are no clumps of baking soda.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together your lightly beaten eggs, granulated sugar, brown sugar, oil, and vanilla extract. Whisk until everything is well combined and the sugars start to dissolve. It should look smooth and slightly thickened.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix everything together *just until combined*. This is super important – you don’t want to overmix! A few streaks of flour are okay. Overmixing develops the gluten in the flour, which can lead to a tough bread. Seriously, stop mixing as soon as you don’t see large dry patches. Fold in your grated zucchini until it’s evenly distributed. If you’re adding nuts or chocolate chips, gently fold them in now too.

Step 5: Prepare Filling

If you’re making the cinnamon-sugar swirl, simply mix the 1/4 cup of sugar with 1 tablespoon of cinnamon in a small bowl until it’s well combined. That’s it! Super simple, but it adds such a lovely touch.

Step 6: Layer & Swirl

Spoon about half of the batter into your prepared loaf pan and spread it out evenly. Now, sprinkle about half of your cinnamon-sugar mixture over the top. Then, spoon the remaining batter over that, spreading it gently. Sprinkle the rest of the cinnamon-sugar mixture on top. For the swirl, take a knife or a skewer and gently swirl it through the batter a few times. Don’t over-swirl, or you’ll lose the distinct layers and just mix it all together. Just a few gentle passes will create beautiful ribbons.

Step 7: Bake

Pop the loaf pan into your preheated oven. Bake for about 50-65 minutes. This can vary depending on your oven, so it’s important to check for doneness. The best way is to insert a toothpick or a thin skewer into the center of the loaf. If it comes out clean, or with just a few moist crumbs attached (not wet batter!), it’s done. If it’s still wet, give it another 5-10 minutes and check again. You want a beautiful golden brown top.

Step 8: Cool & Glaze

Once it’s baked, let the zucchini bread cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert the pan to release the loaf onto the wire rack to cool completely. Now for the glaze! While the bread is cooling, make the brown butter glaze. Melt the butter in a small saucepan over medium heat. Keep swirling it – you’ll see it foam, then the milk solids will start to brown at the bottom. Watch it carefully! You want a nice amber color and a nutty aroma. Once it’s browned, immediately remove it from the heat to stop the cooking. Let it cool for a few minutes. In a bowl, whisk together the sifted powdered sugar and 2 tablespoons of milk (and vanilla if using). Pour in the slightly cooled brown butter and whisk until smooth and glossy. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar. Drizzle the glaze over the completely cooled zucchini bread. Let the glaze set for about 15-20 minutes before slicing.

Step 9: Slice & Serve

Once the glaze has set, use a serrated knife to slice the bread. The knife glides through the soft crumb much better. Serve at room temperature. It’s wonderful on its own, or with a smear of butter if you like. Enjoy that moist, spiced goodness!

What to Serve It With

This zucchini bread is so versatile, it’s perfect for pretty much any time of day or any occasion! For a delightful breakfast, I love pairing a warm slice with a steaming mug of coffee or a strong cup of black tea. It’s just so comforting to start the day with. For a more leisurely brunch spread, it’s a fantastic addition alongside fruit salad, yogurt parfaits, or even some savory egg dishes. It adds a touch of sweetness that everyone enjoys. As a dessert, it’s surprisingly sophisticated, especially with that gorgeous brown butter glaze. Serve it alongside a scoop of vanilla bean ice cream, or with a dollop of whipped cream and some fresh berries. For those cozy evening snacks, it’s the ultimate comfort food. I’ll often just grab a slice while I’m reading a book or watching a movie. My family also loves it with a glass of cold milk – it’s a classic for a reason!

Top Tips for Perfecting Your Zucchini Bread

Over the years, I’ve picked up a few tricks that really make this zucchini bread shine. For the zucchini itself, don’t skip grating it! And while you *can* squeeze out some of the excess moisture, I actually prefer to leave it in. A little extra moisture from the zucchini is what makes this bread so incredibly tender and keeps it from drying out. Just be sure to grate it finely; I use the small holes on a box grater. When it comes to mixing, the biggest tip I can give you is *don’t overmix*. Seriously, it’s the most common mistake people make with quick breads. Mix just until the dry ingredients are incorporated into the wet. A few little flour streaks are totally fine! Overmixing leads to a tough, dense bread, and we definitely don’t want that. For the swirl, go easy! You want distinct layers, not a muddy mess. Just a couple of gentle passes with a knife will create those pretty ribbons. If you’re thinking about ingredient swaps, I’ve had great luck using half whole wheat flour and half all-purpose flour for a slightly nuttier flavor and added fiber. And for the oil, while vegetable oil is fantastic, melted coconut oil works too, though it can lend a subtle coconut flavor. When it comes to baking, every oven is different. Keep an eye on your bread and do the toothpick test. If the top is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil. For the glaze, the key is the brown butter – don’t rush it! Watch for that golden amber color and nutty aroma. And if your glaze seems too thick, a tiny splash more milk is all you need. It’s all about patience and paying attention to the little details!

Storing and Reheating Tips

This zucchini bread is surprisingly good at staying fresh, which is a lifesaver! If you’re planning to eat it within a day or two, you can simply store it at room temperature. Just wrap the loaf tightly in plastic wrap or place it in an airtight container. It’ll stay nice and moist. If you’ve glazed it, I recommend letting the glaze set completely before wrapping. For longer storage, the refrigerator is your best friend. Wrap the cooled loaf well, either in plastic wrap followed by foil, or in a sturdy airtight container. It will keep well in the fridge for about 4-5 days. The moisture from the zucchini really helps it last. Now, if you’re like me and sometimes you just want a piece and don’t want to bake a whole loaf, you can freeze portions of this bread. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, you can just let a frozen slice thaw at room temperature for about an hour. If you want it warm, you can pop it in the toaster oven or microwave for a few seconds – just be careful not to overheat it, or it can become a little gummy. For reheating a whole loaf from the fridge, you can gently warm it in a 300°F (150°C) oven for about 10-15 minutes, or until warmed through. Just be sure to remove the glaze if you do this, as it can melt off. I usually prefer to just add a fresh drizzle of glaze after warming if needed.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to add a little more liquid, as gluten-free flours can be a bit more absorbent. I’d start with the same amount of flour, and if the batter seems too thick, add a tablespoon or two of milk or water. The texture might be slightly different – sometimes a little less chewy and a bit more crumbly – but it will still be delicious! I always recommend baking one gluten-free loaf first to see how it turns out before making a big batch.

Do I need to peel the zucchini?

No, you absolutely do not need to peel the zucchini! The skin is where a lot of the nutrients and color are, and it blends in perfectly when grated. In fact, leaving the skin on contributes to the moistness and tender texture of the bread. Just give the zucchini a good wash before grating. I prefer to use medium zucchini for this; very large ones can sometimes have slightly tougher skins, but even then, peeling isn’t strictly necessary.

Can I make this as muffins instead?

Oh, definitely! This recipe makes fantastic zucchini muffins. You’ll want to fill your muffin liners about two-thirds full. The baking time will be significantly shorter, typically around 20-25 minutes. Start checking them around the 18-minute mark. The toothpick test is your best friend here. You can also bake them in mini muffin tins, which will take even less time, around 12-15 minutes. Muffins are great for portion control, and they’re always a hit with kids!

How can I adjust the sweetness level?

This recipe is balanced, but if you prefer less sweetness, you can reduce the granulated sugar and brown sugar slightly, perhaps by 1/4 cup each. The brown butter glaze does add sweetness, so keep that in mind. You could also experiment with natural sweeteners like maple syrup or honey, but be aware that these can affect the moisture content and browning of the bread, so you might need to adjust your flour ratio. For a less sweet glaze, simply use less powdered sugar or add a tiny bit of lemon juice for tanginess.

What can I use instead of the glaze?

The brown butter glaze is my absolute favorite, but if you’re not a fan or are short on time, there are other delicious options! A simple dusting of powdered sugar over the cooled bread is lovely and adds a touch of elegance. You could also make a cream cheese frosting – just a classic simple one. Another option is a simple streusel topping made from flour, sugar, cinnamon, and butter, baked until golden. Or, you can just enjoy it plain; it’s honestly delicious on its own without any topping!

Final Thoughts

So there you have it – my absolute favorite zucchini bread recipe. It’s more than just a recipe; it’s a piece of my kitchen history, a taste of comfort, and a guaranteed crowd-pleaser. I truly believe that anyone can make this and achieve incredible results. The moist crumb, the hint of spice, and that decadent brown butter glaze all come together to create something truly special. It’s one of those recipes that just makes people happy. If you love this, you might also enjoy my Classic Banana Bread or my Lemon Blueberry Scones for more comforting baked goods. I really hope you give this zucchini bread a try. I can’t wait to hear how yours turns out and if it brings as much joy to your home as it does to mine! Happy baking, friends!