M&M Cookies for Valentine’s Day Easy Recipe
You know those recipes that just feel like a warm hug? The ones you make when you need a little comfort, or when unexpected guests pop over and you want to impress them without breaking a sweat? Well, this zucchini bread recipe is exactly that for me. It’s not just *any* zucchini bread, mind you. This is the one that disappears in minutes at my house, the one my kids beg for, and the one that always reminds me of my grandma’s kitchen. It’s sort of like a super moist, slightly sweet, subtly spiced cake, but way easier to whip up. Honestly, if you’ve never made zucchini bread before, or if you’ve had a sad, dry experience in the past, you *have* to try this. It’s my absolute go-to, and I’m so excited to share it with you!
What is Zucchini bread?
So, what exactly is this magical zucchini bread? At its heart, it’s a quick bread – meaning it uses baking soda or baking powder for leavening instead of yeast, which is why it’s so fast to make. The star ingredient, of course, is zucchini. Now, I know what you might be thinking – zucchini in a sweet bread? Trust me on this one! When grated and mixed into the batter, zucchini adds an incredible amount of moisture and a tender crumb without any discernible vegetable flavor. It’s like a secret superpower! Think of it as a super-moist, comforting loaf cake that happens to sneak in a healthy dose of veggies. The name “zucchini bread” might sound a bit plain, but the taste is anything but. It’s often spiced with cinnamon, sometimes nutmeg, and can include nuts or chocolate chips, but the basic recipe is pure, unadulterated goodness.
Why you’ll love this recipe?
There are so many reasons why this recipe has become a staple in my kitchen, and I think you’ll fall in love with it for all the same ones! First and foremost, the flavor is just out of this world. It’s perfectly sweet, with a hint of warmth from the cinnamon, and the texture is unbelievably moist and tender. It’s the kind of bread that melts in your mouth. What I really adore about it, though, is its sheer simplicity. You don’t need any fancy equipment or complicated techniques. It’s a one-bowl wonder most of the time, which means less cleanup – a major win in my book! Plus, it’s incredibly budget-friendly. Zucchini is usually quite affordable, especially when it’s in season, and the other ingredients are pantry staples. This makes it a fantastic option for feeding a crowd or just treating yourself without breaking the bank. And talk about versatile! This isn’t just for breakfast; it’s brilliant for an afternoon snack, a light dessert, or even packed in a lunchbox. It’s also a fantastic canvas for additions like chocolate chips or chopped walnuts if you’re feeling a bit more adventurous. Honestly, this recipe is a lifesaver on busy nights when I need a quick bake, or when I have a surplus of zucchini from the garden that I don’t know what to do with. It’s a far cry from other quick breads that can sometimes turn out a bit dry or bland; this one has a depth of flavor and a moistness that’s truly addictive.
How do you make Zucchini bread?
Quick Overview
This recipe is all about simplicity. You’ll start by whisking together your dry ingredients, then mixing your wet ingredients in a separate bowl. The magic happens when you combine them, adding in the grated zucchini. Finally, you’ll pour the batter into a prepared loaf pan and bake until golden and a toothpick comes out clean. It’s truly that straightforward, and the results are consistently spectacular. No fuss, just pure deliciousness!
Ingredients
For the Main Batter:
2 cups all-purpose flour – I always use unbleached for the best texture.
1 teaspoon baking soda – Make sure it’s fresh!
1/2 teaspoon salt – Just a touch to enhance all those lovely flavors.
1 teaspoon ground cinnamon – This is key for that warm, comforting taste.
1/4 teaspoon ground nutmeg (optional, but I love it!) – It adds a subtle depth.
1 cup granulated sugar – You can adjust this slightly if you prefer it less sweet, but this is the sweet spot for me.
1/2 cup vegetable oil – Or any neutral oil like canola or even melted coconut oil.
2 large eggs – Room temperature is best for a better emulsion.
1 teaspoon vanilla extract – Don’t skimp on good quality vanilla!
1 ½ cups grated zucchini – About one medium-sized zucchini. Squeeze out the excess moisture!
For the Filling (Optional, but highly recommended!):
1/2 cup chocolate chips – Semi-sweet or dark chocolate are my favorites.
1/4 cup chopped walnuts or pecans (optional) – For a nice crunch.
For the Glaze:
1 cup powdered sugar – Sifted if you want it super smooth.
2-3 tablespoons milk (any kind!) – Or even a little lemon juice for a tang.
1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). I always do this right at the beginning so it’s nice and ready. Then, grab a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then dust it with a little flour. Tapping out the excess flour is important – you don’t want white streaks on your beautiful bread. This ensures your loaf pops out perfectly clean every single time. You can also line it with parchment paper if you prefer, leaving some overhang to easily lift the bread out later.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg if you’re using it. Give it a good whisking – you want everything to be evenly distributed. This is crucial because it ensures your leavening agents are spread throughout, so you get an even rise and texture. I usually give it a few good seconds of whisking to make sure there are no clumps.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything is well combined and the mixture is smooth. The sugar will dissolve into the wet ingredients, creating a lovely base for our batter. If your eggs are cold, you can pop them in a bowl of warm water for a few minutes to bring them to room temperature. It really does make a difference!
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 here not to overmix. You’ll still see a few streaks of flour, and that’s okay! Overmixing develops the gluten too much, which can lead to a tough, dense bread. We want tender and moist, so stop as soon as you don’t see big pockets of dry flour.
Step 5: Prepare Filling
If you’re adding chocolate chips or nuts, now’s the time to fold them into the batter. Again, do this gently. You can also reserve a few to sprinkle on top before baking for that extra visual appeal. I love the little bursts of chocolate you get with every bite. This is also where I’d add in any other flavor boosters, like a bit of orange zest if you’re feeling fancy.
Step 6: Layer & Swirl
Gently fold in the grated zucchini. Remember to squeeze out as much liquid as you can from the zucchini before adding it – I usually do this by hand or by wrapping it in a clean kitchen towel or cheesecloth and wringing it out. This step is a game-changer for moisture control. The batter will be thick, but that’s exactly what you want. Now, pour about half of the batter into your prepared loaf pan. If you’re adding a swirl (like a cinnamon-sugar swirl or even a bit of jam), now’s the time to do it. Dollop spoonfuls over the batter, then spread the remaining batter on top. If you’re not swirling, just pour all the batter in and smooth the top.
Step 7: Bake
Pop the loaf pan into your preheated oven. Bake for 50-65 minutes. The exact time will depend on your oven, of course. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean, with maybe just a few moist crumbs attached (no wet batter!). If the top starts browning too quickly, you can loosely tent it with foil for the last 10-15 minutes of baking.
Step 8: Cool & Glaze
Once baked, let the zucchini bread cool in the loaf pan for about 10-15 minutes. This is important because it allows the bread to set up properly. Then, carefully invert it onto a wire rack to cool completely. Don’t rush this part! While it’s cooling, you can whip up the glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. If it’s too thick, add a tiny bit more milk; if it’s too thin, add more powdered sugar. Once the bread is completely cool (and I mean *completely* – otherwise the glaze will melt off!), drizzle the glaze over the top. It’s so satisfying to see it cascade down the sides!
Step 9: Slice & Serve
Once the glaze has set a little, it’s time to slice and enjoy! I like to use a serrated knife for the cleanest slices. Serve it at room temperature, and be prepared for it to disappear quickly. The smell alone will bring everyone to the kitchen!
What to Serve It With
This zucchini bread is so versatile, it fits into any meal or snack time! For a simple, no-fuss Breakfast, a thick slice is perfect on its own, maybe with a hot cup of coffee or tea. I love to toast it lightly in the morning for an extra crispy edge, especially if it’s day-old. It’s also fantastic paired with a bowl of fresh berries – the slight tartness of the berries really complements the sweetness of the bread. For Brunch, it’s a bit more elegant. You can serve it alongside a platter of fruit salad, some yogurt parfaits, or even alongside savory items like scrambled eggs and bacon. A small dusting of powdered sugar or a few fresh berries artfully placed on the plate can make it feel extra special. As a Dessert, it’s a lighter option than a heavy cake. I often serve it with a dollop of whipped cream or a small scoop of vanilla bean ice cream. The warm spices in the bread and the cold creaminess of the ice cream are just divine together. And for those times when you just need a little something sweet – the Cozy Snacks category – a slice of this bread with a glass of cold milk is pure comfort. It’s perfect for that 3 pm pick-me-up or a late-night craving. My kids, especially, love it with a glass of milk after school. We’ve even had it as a special treat on movie nights.
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few tricks that make this zucchini bread turn out perfectly every single time. First, Zucchini Prep is paramount. You absolutely *must* squeeze out the excess moisture from the grated zucchini. If you don’t, your bread will be soggy and dense, no matter how well you bake it. I usually grate it on the larger side of my box grater, and then grab handfuls and squeeze with all my might. Alternatively, you can wrap it in a clean tea towel or cheesecloth and wring it out. Fresh zucchini works best; older, mushy zucchini might have too much water. For Mixing Advice, remember my mantra: do not overmix! It’s so tempting to keep stirring once you’ve added the wet to the dry, but resist! A few flour streaks are fine. The gentle mixing allows the gluten to develop just enough for a tender crumb. If you’re worried about overmixing, try using a rubber spatula and just fold until combined. For Swirl Customization, if you’re adding a swirl, don’t go overboard. A light hand creates elegant ribbons without making the bread too heavy or unevenly cooked. For chocolate chips or nuts, tossing them in a tablespoon of the flour mixture before adding them to the batter can help prevent them from sinking to the bottom. When it comes to Ingredient Swaps, I’ve experimented quite a bit! If you’re out of regular sugar, you can try brown sugar for a richer flavor, but you might need to adjust the liquid slightly. For the oil, I’ve successfully used melted butter in a pinch, but it can change the texture slightly. I haven’t personally tried it with dairy-free milk in the glaze, but a good quality plant-based milk should work just fine. Regarding Baking Tips, always trust your oven. My oven tends to run a little hot, so I often dial it back by 10-15 degrees. And the toothpick test is your best friend! If it comes out with wet batter, it needs more time; if it’s completely clean, it might be a little overbaked. A few moist crumbs are the sweet spot. Finally, for Glaze Variations, don’t feel confined to the basic glaze. You can add a splash of lemon juice for a bright, citrusy note, or even a little orange zest. Some people love a cream cheese frosting instead – just make sure the bread is completely cool before applying!
Storing and Reheating Tips
Properly storing your delicious zucchini bread will keep it tasting fresh and moist for days. If you plan on eating it within two to three days, storing it at Room Temperature is perfectly fine. Just make sure it’s completely cool before you wrap it up. I like to wrap it tightly in plastic wrap or aluminum foil to keep it from drying out. You can also store it in an airtight container. For longer storage, the Refrigerator is your best friend. Wrapped well, it can last up to a week in the fridge. The texture might be a little firmer when cold, but it reheats beautifully. If you want to freeze it, this recipe freezes incredibly well! Once completely cool, wrap the loaf (or slices) tightly in plastic wrap, then in aluminum foil. You can keep it in the freezer for up to 3 months. To thaw, take it out of the freezer and let it come to room temperature on the counter. If you plan on reheating, I recommend warming individual slices in a toaster oven or a regular oven at a low temperature (around 300°F or 150°C) for a few minutes until warmed through. This brings back that fresh-baked tenderness. For Glaze Timing Advice, it’s best to add the glaze *after* the bread has cooled completely if you’re storing it at room temperature or in the fridge. If you’re freezing it, I recommend freezing the bread plain and then glazing it once it’s thawed and ready to eat. This prevents the glaze from becoming sticky or uneven during the freezing process. Some people even prefer to just dust it with powdered sugar once thawed for a lighter finish!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most incredibly moist and flavorful zucchini bread. It’s the kind of recipe that proves simple ingredients can create something truly magical. It’s more than just a recipe; it’s a memory, a comfort, and a reliable way to bring a smile to anyone’s face. Whether you’re a seasoned baker or just starting out, you can make this. It’s so forgiving and consistently delivers that perfect, tender crumb and delightful spice. If you love this recipe, you might also enjoy my Banana Bread or my Pumpkin Spice Muffins – they share that same comforting, easy-baking vibe. I really hope you give this zucchini bread a try. I can’t wait to hear how it turns out for you, and if your family loves it as much as mine does! Let me know in the comments below what you think, or if you have any fun variations to share. Happy baking!
M&M Cookies Valentine's
Ingredients
Method
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, cornstarch, baking soda, baking powder and salt in a medium-sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the eggs one at a time and mix until well combined after each addition. Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until mostly combined. Do not over mix.
- Add the M&Ms and use a silicone spatula to fold everything together into a uniform cookie dough. The cookie dough will be thick.
- Make cookie dough balls that are 4 tablespoons (68g) in size and place onto the prepared baking sheet 2-3 inches apart. They will spread, but not a ton. Use your fingers or a spatula to shape the cookies and make them round. They won’t shape easily after they come out of the oven.
- Bake cookies for 8-10 minutes. The cookies will spread a bit and the centers will look soft. Remove just before the edges begin to turn golden. Don’t over bake.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
