Easy Nutella Toast Rolls
You know those recipes that just instantly feel like home? The ones that fill your kitchen with the most incredible, comforting aroma and have everyone hovering around, waiting for their slice? Well, this zucchini bread is *that* recipe for me. It’s not just a quick bread; it’s a hug in edible form. I’ve been making this for years, and honestly, it never, ever gets old. It’s the perfect way to use up that surplus zucchini from the garden (or the grocery store, if you’re like me and tend to overbuy!), and it’s so ridiculously moist and flavorful, you’d never guess it’s packed with veggies. Forget those dry, crumbly muffins you might have had; this is the real deal. It’s my go-to for weekend mornings, a sweet afternoon pick-me-up, or even a surprise dessert when company drops by unexpectedly. It’s honestly just pure joy baked into a loaf.
What is Zucchini bread?
So, what exactly *is* zucchini bread, you ask? At its heart, it’s a sweet, moist quick bread that gets its incredible texture and moisture from grated zucchini. Don’t worry, though – you don’t taste the zucchini itself! It’s more of a flavor neutralizer that adds amazing moisture, making the bread wonderfully tender. Think of it as a super-powered, healthy-ish muffin batter baked into a loaf. It’s traditionally made with a simple combination of flour, sugar, eggs, oil, and leavening agents, but that’s where the magic of personal touch comes in. Mine has a few little secrets that I think make it truly special. It’s the kind of thing that feels a little bit like a treat, but it’s honestly so easy to whip up, making it perfect for any day of the week.
Why you’ll love this recipe?
Honestly, the list is pretty long! First off, the flavor is just divine. It’s perfectly sweet without being cloying, with a hint of cinnamon and nutmeg that just sings. The moisture level is, hands down, the best I’ve ever achieved – it stays incredibly tender for days, which is a huge win in my book. And let’s talk about simplicity. This recipe is a lifesaver on busy weeknights or lazy Saturdays. You can have it mixed up and in the oven in about 15 minutes flat. Plus, it’s surprisingly budget-friendly; zucchini is usually quite affordable, and the other ingredients are pantry staples. What I love most, though, is its versatility. You can add chocolate chips, walnuts, or even a swirl of cream cheese for an extra decadent touch. It’s so forgiving, even if you’re new to baking. If you love my classic banana bread or my incredibly popular blueberry muffins, I just know you’re going to fall head over heels for this zucchini bread. It’s a recipe that truly stands out because it’s so consistently wonderful.
How do you make Zucchini bread?
Quick Overview
The process for making this zucchini bread is delightfully straightforward. You’ll basically mix your dry ingredients together in one bowl, your wet ingredients in another, combine them gently, fold in the star (the zucchini!), and bake it until golden. The key is not to overmix, which is crucial for that tender crumb. It’s designed to be easy, fast, and deliver maximum deliciousness with minimal fuss. Honestly, it’s the kind of recipe that builds your baking confidence because it’s so hard to mess up!
Ingredients
For the Main Batter:
3 cups all-purpose flour: I always use a good quality all-purpose flour. You can experiment with a 1-to-1 gluten-free blend if you need it, but results may vary slightly in texture.
2 teaspoons ground cinnamon: This is essential for that warm, cozy flavor profile. Don’t skimp!
1/2 teaspoon ground nutmeg: Just a hint to round out the cinnamon. It makes a subtle but noticeable difference.
1 teaspoon baking soda: This helps with the rise and creates that lovely tender crumb.
1/2 teaspoon salt: Balances out the sweetness and enhances all the other flavors.
1 ½ cups granulated sugar: You can reduce this slightly if you prefer a less sweet bread, but this amount makes it wonderfully moist and just perfectly sweet.
2 large eggs: Room temperature eggs incorporate better into the batter.
½ cup vegetable oil (or melted unsalted butter): Oil makes for a moister bread, but melted butter adds a lovely richness. I’ve tested both, and while I lean towards oil for ultimate moisture, butter is delicious too!
¼ cup unsweetened applesauce: This is my secret weapon for extra moisture without adding extra fat. It also lends a subtle sweetness.
1 teaspoon vanilla extract: Always use real vanilla extract for the best flavor.
2 cups grated zucchini, squeezed dry: This is the star! Use medium zucchini and grate them on the large holes of a box grater. Squeezing out the excess moisture is SUPER important – I’ll tell you why later!
For Optional Add-ins (Highly Recommended!):
1 cup chopped walnuts or pecans: Adds a lovely crunch and nutty flavor. Toast them first for even better taste!
1 cup chocolate chips (semi-sweet or dark): Because chocolate makes everything better, right?
For the Simple Glaze:
1 cup powdered sugar: Sifted to ensure a smooth glaze.
2-3 tablespoons milk (dairy or non-dairy): Start with 2 tablespoons and add more if needed to reach your desired consistency.
½ teaspoon vanilla extract (optional): For an extra flavor boost in the glaze.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). This is a pretty standard baking temperature, so your oven likely knows it well. While the oven is heating up, grab a standard 9×5 inch loaf pan. Grease it really well with butter or non-stick cooking spray, and then dust it lightly with flour. You can also line it with parchment paper, leaving an overhang on the sides – this makes lifting the finished loaf out a breeze. I always do this, especially if I’m in a rush, so I don’t have to wrestle with a stuck loaf!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Whisking them together ensures that the leavening agents and spices are evenly distributed throughout the flour. This is important to avoid any pockets of baking soda taste or uneven rising. Give it a good whisk until everything looks uniformly blended. It should look like a lovely, spiced flour mixture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil (or melted butter), applesauce, and vanilla extract until well combined and smooth. You want to make sure the eggs are fully incorporated and there are no streaks of yolk or white. This mixture will be the base of our moist bread.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold them together until *just* combined. It’s super important not to overmix here! A few streaks of flour are totally okay. Overmixing develops the gluten in the flour too much, which can lead to a tough, dense bread, and nobody wants that. We’re going for a tender crumb, remember?
Step 5: Prepare Filling
This is where the star ingredient comes in! Make sure your grated zucchini is well-drained. I usually place it in a clean kitchen towel or cheesecloth and give it a good squeeze to get out as much liquid as possible. Seriously, this step is a game-changer for preventing a soggy loaf. Once it’s squeezed, gently fold the zucchini into the batter until it’s just distributed. If you’re adding nuts or chocolate chips, fold them in now too. Don’t overdo it; just get them incorporated.
Step 6: Layer & Swirl
Pour the batter evenly into your prepared loaf pan. If you’re feeling fancy and want to add a little extra something, you can swirl in some cinnamon sugar or even a dollop of jam or Nutella at this stage. I sometimes do a simple cinnamon-sugar swirl with a toothpick for a little extra flair. It’s not necessary, but it looks pretty!
Step 7: Bake
Pop the loaf pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the remaining baking time. I always keep an eye on it towards the end!
Step 8: Cool & Glaze
Once it’s out of the oven, let the zucchini bread cool in the pan for about 10-15 minutes. This allows it to set up a bit. Then, carefully turn it out onto a wire rack to cool completely. It’s *really* important to let it cool completely before glazing, otherwise, the glaze will just melt off. While it’s cooling, you can whip up the glaze: whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, a teaspoon at a time, until it’s drizzly but not too runny. Once the bread is totally cool, drizzle that lovely glaze all over the top. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
And there you have it! The most wonderfully moist and delicious zucchini bread. Slice it up and enjoy. It’s fantastic served at room temperature, but I also love it slightly warm. The smell alone will make you happy, I promise!
What to Serve It With
This zucchini bread is a chameleon when it comes to serving. For a simple breakfast, a thick slice alongside a steaming mug of coffee or a glass of cold milk is pure comfort. I often toast a slice lightly and spread a thin layer of butter on it for an extra treat in the morning. For a more elaborate brunch spread, it’s a fantastic addition to a table laden with eggs, bacon, and fresh fruit. I love presenting it with a little dusting of powdered sugar or a few fresh berries on the side for visual appeal. As a dessert, it’s incredible served warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. The warm bread and cold ice cream combo is something my kids go wild for! And for those cozy afternoon or late-night cravings, it’s perfect all on its own. Honestly, it’s so satisfying, you don’t need much else. My family loves having this as a “special snack” after school on a rainy day, and it always disappears in minutes.
Top Tips for Perfecting Your Zucchini Bread
Okay, so I’ve made this loaf more times than I can count, and I’ve picked up a few tricks along the way that I think are worth sharing. These little tweaks can take your zucchini bread from good to absolutely phenomenal.
Zucchini Prep: This is probably the most crucial step. Grate your zucchini on the large holes of a box grater. Then, and I can’t stress this enough, squeeze out as much moisture as possible! I usually put the grated zucchini in a clean kitchen towel or a few layers of paper towels and wring it out like a sponge. Excess water will make your bread dense and gummy, and nobody wants that. A dry zucchini means a lighter, more tender crumb. I’ve tried just letting it drain in a colander, but squeezing is really the way to go.
Mixing Advice: Remember that “just combined” mantra? It’s gold. Overmixing develops the gluten in the flour, leading to a tough texture. Mix the wet and dry ingredients until you no longer see dry flour, and then stop. A few little lumps are totally fine and will disappear during baking. Trust me on this one; patience here pays off immensely for a tender bite.
Swirl Customization: While the basic recipe is fantastic, don’t be afraid to get creative! For a cinnamon-sugar swirl, mix about 2 tablespoons of sugar with 1 teaspoon of cinnamon. Dollop half the batter into the pan, sprinkle half the cinnamon sugar over it, then add the rest of the batter and top with the remaining cinnamon sugar. Use a knife or skewer to gently swirl it through the top layer of batter. It creates beautiful pockets of cinnamon-sugar goodness.
Ingredient Swaps: If you don’t have applesauce, you can use an equal amount of sour cream or plain yogurt for extra moisture. For the oil, melted unsalted butter works well, but it will result in a slightly less moist bread. For the nuts, pecans offer a slightly sweeter flavor than walnuts, but both are delicious. If you’re not a fan of nuts, just leave them out or double up on chocolate chips!
Baking Tips: Ovens can be finicky, so always do the toothpick test. If the top is browning nicely but the center feels a bit wet, tent the loaf loosely with aluminum foil for the last 10-15 minutes of baking. This prevents the top from burning while allowing the inside to finish cooking through. I usually place my loaf pan on the middle rack for even heat distribution.
Glaze Variations: If you’re not a fan of a sweet glaze, you can skip it entirely. A simple dusting of powdered sugar looks lovely. Or, for a more zesty flavor, add a teaspoon of lemon zest to the glaze. If you want a thicker glaze, use less milk; for a thinner glaze, add a bit more milk. A cream cheese glaze is also divine if you’re feeling indulgent!
Storing and Reheating Tips
This zucchini bread is actually pretty forgiving when it comes to storage, which is another reason I love it so much. It tends to stay moist for quite a while, making it perfect for making ahead.
Room Temperature: Once completely cooled (and the glaze has set if you’ve used it), you can store the zucchini bread at room temperature for about 2-3 days. The best way to do this is to wrap it tightly in plastic wrap or place it in an airtight container. This helps to keep it from drying out. I find it’s usually gone by then, but if not, it’s still good!
Refrigerator Storage: If you need to store it for longer, up to a week, the refrigerator is your best bet. Wrap it well in plastic wrap, then foil, or place it in a good quality airtight container. The cold can sometimes make quick breads a bit firmer, but it keeps it from spoiling. To bring it back to its wonderfully soft texture, you can gently warm a slice in the microwave for about 10-15 seconds.
Freezer Instructions: This zucchini bread freezes beautifully! Once it’s completely cooled and any glaze has hardened, wrap the loaf tightly in plastic wrap, then in a layer of aluminum foil, and finally place it in a freezer-safe bag or container. It should keep well in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature on the counter, or thaw slices in the microwave. It’s a lifesaver when you want a homemade treat but don’t have time to bake.
Glaze Timing Advice: If you plan to freeze your zucchini bread, I highly recommend glazing it *after* it has thawed and you’re ready to serve it. Freezing the glaze can sometimes make it a little less smooth or slightly sticky. For refrigerator storage, glazing after cooling is fine, as the cold will set it nicely.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved zucchini bread recipe. I truly hope you give it a try. It’s more than just a quick bread to me; it’s a symbol of comfort, simplicity, and home baking at its finest. It’s the kind of recipe that makes you feel like a kitchen rockstar, even if you’ve never baked before. The incredible moisture, the perfect balance of spice, and the sheer ease of making it are what make this loaf a permanent fixture in my baking rotation. If you’re a fan of moist, flavorful quick breads, I’d also highly recommend checking out my Moist Blueberry Muffin Recipe or my Easy Banana Bread. They share that same commitment to deliciousness and ease. I can’t wait to hear what you think! Please leave a comment below and let me know how your zucchini bread turns out, or if you have any fun variations you tried. Happy baking, everyone!
Nutella toast rolls
Ingredients
Method
- Make the custard: In a medium bowl, whisk together the milk, heavy cream, egg, and vanilla. Set aside.
- Prepare the bread slices: Cut the crust from the bread. Flatten the bread slices with a rolling pin, making them as flat as possible.
- Roll them up: Spread Nutella on each bread slice and roll up the bread, lightly pinching the seam to secure.
- Cook: Place 2 tablespoons of butter in a frying pan and melt over medium heat. Dip the roll-ups in the egg mixture, and place them in the frying pan. Cook until golden brown, about two minutes; flip to the other side and cook for another minute or so. You will most likely have to do this in batches. Add the remaining butter, and continue to cook until all roll-ups are done.
- Roll in sugar: If you have vanilla sugar, put it in a shallow dish, and once the roll-ups are done cooking, roll them in the sugar until covered. If you do not have vanilla sugar, dust the roll-ups with powdered sugar instead. Serve immediately.
