Sweet Skewered Fruit How to Make Tanghulu
You know, there are some recipes that just feel like a warm hug. They transport you back to your grandma’s kitchen, or that one perfect afternoon when everything felt right in the world. For me, that’s this zucchini bread. It’s not just any zucchini bread, oh no. This is *the* zucchini bread. The one that disappears in minutes, the one my kids beg for, the one that smells like pure comfort baking in the oven. If you’ve ever been disappointed by dry, bland zucchini bread, or a loaf that’s just… meh, then you are in for a treat. This recipe is honestly a lifesaver on busy nights when I need something delicious to pull together quickly, but it’s also special enough to bring to a potluck and be the star of the show. It’s somewhere between a cake and a muffin, but in loaf form, and the secret to its incredible texture is all in a few simple steps. Think of it as your new go-to for a taste of pure, unadulterated goodness.
What is Zucchini bread?
So, what exactly is this magical zucchini bread I’m raving about? At its heart, it’s a quick bread, meaning it doesn’t use yeast and relies on baking soda or baking powder for its rise. The star ingredient, obviously, is zucchini! Now, I know what some of you might be thinking – “Zucchini? In *bread*?” And I get it, it sounds a little strange. But trust me, the zucchini is the secret weapon here. It adds incredible moisture and a subtle, almost imperceptible flavor that just makes everything so wonderfully tender. It’s not like you’re biting into a slice of steamed zucchini, not at all. It’s more about the texture it lends to the bread. This isn’t a fancy, complicated dessert; it’s humble, homey, and utterly delicious. It’s essentially a vehicle for warm spices, a hint of sweetness, and a tender crumb that makes every bite a delight. It’s the kind of thing that makes your kitchen smell absolutely divine while it’s baking!
Why you’ll love this recipe?
Okay, let’s talk about why this particular zucchini bread recipe has earned a permanent spot in my recipe binder, and why I think it’s going to become your favorite too. First off, the flavor. It’s perfectly spiced with cinnamon and a hint of nutmeg, balanced by just the right amount of sweetness. It’s not overly sweet, which I really appreciate, making it versatile enough for any time of day. But the real magic is in the texture. It’s unbelievably moist, tender, and has this lovely, soft crumb that practically melts in your mouth. This is all thanks to the star ingredient – the zucchini! It’s like nature’s secret to perfect moisture retention. And speaking of simplicity, you won’t believe how easy this is to whip up. Seriously, if you can stir a few bowls, you can make this. It’s one of those recipes that makes you feel like a baking superstar with minimal effort. Plus, it’s incredibly cost-efficient. Zucchini is usually pretty affordable, and the other ingredients are pantry staples, making this a budget-friendly treat that feels luxurious. And the versatility! I’ll get into more ideas later, but you can eat this for breakfast, as a snack, or even a light dessert. It’s just that good. I’ve tried other zucchini bread recipes, believe me, but they always fell short. Some were too dry, others too dense, but this one? This one hits all the right notes every single time.
How do you make Zucchini bread?
Quick Overview
Making this incredible zucchini bread is surprisingly straightforward. You’ll whisk together your dry ingredients, then your wet ingredients separately, and finally, gently combine them. The zucchini gets stirred in, and then it’s off to the oven. It’s a process that takes less than 15 minutes of active prep time, making it perfect for those rushed mornings or when you need a last-minute treat. The key is not to overmix, which is a common mistake people make with quick breads, but I’ll share my little secrets for avoiding that. The result is a beautifully golden-brown loaf, incredibly moist and bursting with flavor. You’ve got this!
Ingredients
For the Main Batter:
2 cups all-purpose flour: I always recommend spooning your flour into the measuring cup and leveling it off with a straight edge, rather than scooping directly from the bag. This prevents packing too much flour, which can make your bread dense.
1 teaspoon baking soda: This is crucial for getting that lovely lift and tender crumb.
1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
1 teaspoon ground cinnamon: For that warm, comforting aroma and taste that just screams “homemade.”
1/4 teaspoon ground nutmeg (optional, but highly recommended!): It adds a subtle complexity that takes it over the top.
1 1/2 cups granulated sugar: This might seem like a lot, but it’s what contributes to the moisture and tender texture. You can reduce it slightly if you prefer, but don’t go too low or you’ll lose that signature moistness.
2 large eggs: At room temperature, they incorporate better into the batter.
1/2 cup vegetable oil or melted unsalted butter: I’ve used both and honestly, I love the subtle richness that butter brings, but oil makes it incredibly moist. You can also use a neutral-flavored oil like canola or grapeseed.
1 teaspoon vanilla extract: Pure vanilla extract makes a big difference in flavor!
1 1/2 cups grated zucchini, squeezed dry: This is the most important part for moisture! I usually grate mine on the large holes of a box grater. Then, I like to wrap it in a clean kitchen towel or paper towels and give it a good squeeze to remove excess water. This is a game-changer for avoiding a soggy loaf.
For the Filling (Optional but SO good!):
1/2 cup chopped walnuts or pecans: Toasting them briefly before chopping brings out their nutty flavor even more.
1/2 cup chocolate chips (semi-sweet or dark): A classic pairing with zucchini bread!
1 teaspoon ground cinnamon: Just a little extra warmth.
For the Glaze:
1 cup powdered sugar: Sifted if you want a super smooth glaze, but it’s usually fine without.
2-3 tablespoons milk or almond milk: Start with 2 tablespoons and add more, a teaspoon at a time, until you reach your desired drizzling consistency.
1/2 teaspoon vanilla extract: A little boost of flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). This is important so that the bread bakes evenly from the moment it goes in. Then, grease and flour a standard 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang on the sides – this makes lifting the loaf out so much easier. A little extra fat and flour (or parchment) ensures your beautiful loaf doesn’t stick!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Whisking well ensures that the leavening agents and spices are evenly distributed, which means no weird pockets of flavor or texture in your final bread. It’s a simple step, but it makes a difference!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, oil (or melted butter), and vanilla extract until well combined. Make sure the eggs are fully incorporated. The mixture should look smooth and slightly lighter in color.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix until *just* combined. This is super important! You’ll still see a few streaks of flour, and that’s perfectly okay. Overmixing develops the gluten in the flour, which can lead to a tough, rubbery bread. We want tender, so stop as soon as you don’t see big dry patches of flour.
Step 5: Prepare Filling
Gently fold in the grated and squeezed zucchini. If you’re adding any of the optional fillings like nuts or chocolate chips, fold them in now too. Again, don’t go crazy mixing; just fold them in until they’re evenly distributed. The batter will be thick.
Step 6: Layer & Swirl
Pour the batter into your prepared loaf pan and spread it out evenly. At this point, if you want to add a little something extra for visual appeal, you can sprinkle a little extra cinnamon and sugar (about a teaspoon of each) over the top. It creates a lovely subtle crust.
Step 7: Bake
Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached (no wet batter!). Ovens can vary, so start checking around the 50-minute mark. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the remaining baking time.
Step 8: Cool & Glaze
Once baked, let the loaf cool in the pan for about 10-15 minutes. This allows it to firm up a bit. Then, carefully invert it onto a wire rack to cool completely. It’s tempting to glaze it while it’s warm, but wait until it’s mostly cooled, or at least not steaming hot, so the glaze doesn’t melt off completely. For the glaze, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, a teaspoon at a time, until you have a pourable but not too runny consistency. Drizzle it over the cooled loaf.
Step 9: Slice & Serve
Once the glaze has set a bit, slice it up and enjoy! The best way to slice is with a serrated knife, sawing gently. This bread is absolutely divine when served slightly warm, but it’s also fantastic at room temperature. The glaze adds a touch of sweetness and elegance. It’s a perfect treat any time of day!
What to Serve It With
This zucchini bread is pretty much a star all on its own, but it also plays wonderfully with other things! Here are some of my favorite ways to serve it, depending on the mood and the occasion:
For Breakfast: Honestly, a thick slice of this on its own is breakfast perfection. But if you want to make it a bit more substantial, pair it with a dollop of Greek yogurt or a smear of cream cheese. A cup of freshly brewed coffee or a glass of cold milk is the classic beverage pairing, and it just never gets old. I sometimes toast a slice lightly, and it’s amazing!
For Brunch: For a brunch spread, I love to serve this alongside some fresh fruit salad. It adds a lovely sweet element without being too heavy. It also pairs beautifully with a more savory dish, like scrambled eggs or a simple quiche. A mimosa or a sparkling cider makes it feel extra festive.
As Dessert: If you’re serving this after dinner, I like to serve it slightly warm with a small scoop of vanilla bean ice cream or a drizzle of caramel sauce. It’s like a deconstructed apple crumble, but with zucchini! A dusting of powdered sugar over the top, in addition to the glaze, also looks quite elegant.
For Cozy Snacks: This is my go-to for an afternoon pick-me-up. I’ll grab a slice, maybe with a warm cup of tea, and curl up with a good book. It’s comforting and satisfying without being overwhelming. My kids will often grab a piece after school with a glass of milk, and it’s a snack I feel good about giving them.
My family has a tradition of having this on Sunday mornings, almost like a special treat to kick off the week. It’s simple, but it’s those little traditions that make food so special, don’t you think?
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it from good to absolutely spectacular. Here are my top tips for making sure your loaf turns out perfectly moist, flavorful, and beautiful every single time:
Zucchini Prep: This is non-negotiable! Grate your zucchini using the large holes of a box grater. Then, you absolutely MUST squeeze out as much moisture as possible. I usually do this by wrapping the grated zucchini in a clean kitchen towel or a few layers of paper towels and wringing it out really well. You’ll be surprised how much water comes out! If you skip this, your bread will be dense and soggy. Nobody wants that! Fresh zucchini is best; it has less water content than zucchini that has been sitting around for a while.
Mixing Advice: Remember what I said about not overmixing? It’s so critical for a tender crumb. Mix the wet and dry ingredients until they are *just* combined. A few streaks of flour are perfectly fine. The zucchini and oil will help everything come together further when you fold them in. Overmixing will result in a tough, chewy texture, and that’s the last thing we want in our lovely zucchini bread.
Swirl Customization: While this recipe doesn’t have a traditional “swirl” like cinnamon rolls, you can add extra flavor and visual interest. If you like, you can reserve a tablespoon of the batter, mix it with a little cocoa powder and a tiny bit of extra sweetener, and then dollop it onto the batter in the pan and swirl gently with a knife for a “chocolate swirl” effect. Or, as I mentioned, a sprinkle of cinnamon and sugar on top creates a lovely texture and appearance.
Ingredient Swaps: I’ve experimented with this recipe quite a bit! For a dairy-free option, I’ve successfully used almond milk or oat milk in the glaze, and it works beautifully. You can also use melted coconut oil instead of vegetable oil or butter, though it might impart a subtle coconut flavor. If you want to go gluten-free, I’ve had success using a good quality gluten-free all-purpose flour blend (usually with xanthan gum). The texture might be slightly different, a bit more tender, but still delicious. I’d start with a 1:1 replacement ratio.
Baking Tips: Every oven is different, so keep an eye on your bread. If the top is browning too quickly but the center isn’t cooked, loosely tent the loaf pan with aluminum foil. This protects the top from burning while allowing the inside to finish baking. A reliable way to test for doneness is the toothpick test: insert a toothpick or wooden skewer into the center of the loaf. It should come out clean or with a few moist crumbs attached, but no wet batter. I usually bake mine on the middle rack for even heat distribution.
Glaze Variations: The simple powdered sugar glaze is a classic for a reason, but feel free to get creative! For a lemon glaze, whisk in a tablespoon or two of fresh lemon juice and a little lemon zest. For a maple glaze, use maple syrup instead of milk, and maybe a pinch of cinnamon. You can also just dust it with powdered sugar for a simpler finish, or even serve it plain – it’s that good!
Storing and Reheating Tips
Knowing how to properly store your delicious zucchini bread ensures it stays fresh and moist for as long as possible. I’ve tried all sorts of methods, and here’s what works best for me:
Room Temperature: Once the loaf is completely cool and the glaze has set, you can store it at room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. It will stay wonderfully moist for about 2-3 days. If your kitchen is particularly warm, it’s best to err on the side of caution and refrigerate it after the first day.
Refrigerator Storage: For longer storage, the refrigerator is your friend. Wrap the cooled loaf tightly in plastic wrap, then in a layer of aluminum foil, or place it in an airtight container. It will keep well in the fridge for up to 5 days. The texture might become a little firmer when cold, but it’s easily remedied.
Freezer Instructions: This zucchini bread freezes beautifully, making it perfect for making ahead. Once completely cooled, wrap the loaf tightly in plastic wrap, then in a layer of aluminum foil, and then place it in a freezer-safe bag or container. It will last for up to 3 months in the freezer. To thaw, unwrap it and let it sit at room temperature for a few hours, or thaw it in the refrigerator overnight. It will regain its moistness as it comes to room temperature.
Glaze Timing Advice: If you plan to store your bread at room temperature or in the refrigerator, it’s usually best to apply the glaze just before serving or on the day you plan to eat it. If you’re freezing it, I highly recommend glazing *after* it has thawed. If you glaze it before freezing, the glaze can sometimes become a bit sticky or crystalize in the freezer. However, if you just want to lightly dust it with powdered sugar before freezing, that works perfectly well!
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite zucchini bread recipe. It’s more than just a recipe to me; it’s a little piece of home, a guaranteed crowd-pleaser, and proof that sometimes, the simplest ingredients can create something truly extraordinary. The incredible moisture, the warm spice notes, and that soft, tender crumb are what make this bread so special. It’s that perfect balance of comforting and delicious that I just can’t get enough of. I truly hope you give this recipe a try. I know you’ll love it as much as my family and I do.
If you enjoy this recipe, you might also love my Fluffy Blueberry Muffins or my Classic Chocolate Chip Cookies. They’re all made with love and are perfect for those cozy baking moments.
I can’t wait to hear what you think! If you make this zucchini bread, please leave a comment below and let me know how it turned out. Feel free to share your own variations or tips too – I love hearing from you all! Happy baking!
Tanghulu
Ingredients
Method
- Line a medium-sized baking sheet with parchment paper. Set aside.
- Rinse the green grapes under cool running water and pat them dry really well with a paper towel and place them onto a plate. Set aside.
- Rinse the strawberries under cool running water and pat them dry really well. Using a small sharp paring knife, hull the strawberries by removing the stem and leaves from each strawberry. Do not make too large of a hole when doing this. Place the hulled, and dried, strawberries onto a plate.
- Using the sharp end of a 7-8 inch wooden skewer, thread 2-3 pieces of fruit onto the tips of each skewer. You can either keep your grapes and strawberries separate, or you can mix and match them. Place all the fruit-threaded skewers onto a plate and set aside while you prepare the sugar mixture.
- In a 3-quart heavy-duty saucepan, add the granulated sugar, water, and light corn syrup. Do not stir to avoid crystallizing the sugar.
- Attach a candy thermometer to the side of the saucepan and heat on medium-low.
- While leaving the saucepan undisturbed, allow the mixture to come to a boil and cook until a light golden brown (amber) color and the candy thermometer reads 300°F (hard crack stage). Turn off the heat to the saucepan. This can take between 20-30 minutes. Do not rush this step by turning up the heat as you will run the risk of burning the sugar. If you burn the sugar mixture, you will have to start over again.
- Working quickly, dip a fruit skewer into the hot sugar syrup, allowing as much excess syrup to drip back into the saucepan, then place the candy-coated fruit skewer onto the prepared baking sheet.
- Repeat until all the fruit skewers have been coated in the candy syrup and placed onto the prepared baking sheet. You will need to work quickly with this step as the sugar syrup will start to harden as it cools.
- Allow the candy-coated fruit skewers to cool completely, to harden to a hard candy coating, before plating and serving.
