Peanut Butter Kisses Simple Cookie Recipe
There are some recipes that just *feel* like home, aren’t there? The ones that, the moment you start making them, the whole house fills with the most comforting aromas. This zucchini bread is exactly that for me. It’s more than just a sweet treat; it’s a memory baked into every slice. I remember my mom making this when I was little, especially during those hazy summer days when the garden was overflowing with zucchini. She’d always say, “We have so much zucchini, let’s bake something delicious!” And this was always the answer. It’s surprisingly simple, incredibly moist, and just bursting with warmth. Honestly, if you’ve ever felt intimidated by baking, or even just thought zucchini bread was a bit… boring… this recipe is going to change your mind. It’s truly my go-to when I need a little sweetness without a fuss, and it’s miles better than any boxed mix you could ever find. This is the kind of recipe that becomes a staple, the one you pass down and the one your own kids will beg for.
What is Zucchini bread?
So, what exactly is this magical thing we call zucchini bread? At its heart, it’s a quick bread, meaning it uses chemical leaveners like baking soda and baking powder instead of yeast, so you don’t have to wait for dough to rise. Think of it as a very moist, slightly sweet cake that just happens to have shredded zucchini hidden inside. And don’t worry, you absolutely cannot taste the zucchini! What the zucchini *does* do is work wonders for moisture, making this bread unbelievably tender and never dry. The name itself is pretty straightforward, but the resulting flavor is anything but. It’s usually spiced with cinnamon, sometimes nutmeg, and can have nuts or chocolate chips swirled in. It’s the kind of dessert or snack that’s comforting and familiar, yet always feels a little bit special. It’s like a warm hug in food form, really.
Why you’ll love this recipe?
Let me tell you, there are a million reasons why this zucchini bread recipe has earned a permanent spot in my recipe box. First and foremost, the flavor is just *incredible*. It’s perfectly sweet, not cloying, with just the right hint of warm spices. The texture? Oh, it’s divine. It’s unbelievably moist and tender, thanks to that secret weapon, the zucchini. Seriously, you won’t believe how moist it stays, even days later. And for all my fellow busy bees out there, this recipe is a lifesaver. It’s genuinely so easy to throw together. You don’t need fancy equipment or a ton of experience. I’ve made it dozens of times, and I can whip it up in under 15 minutes of active prep time. Plus, it’s so budget-friendly! Zucchini is usually quite affordable, and the rest of the ingredients are pantry staples. Beyond that, it’s incredibly versatile. I’ll talk more about variations later, but you can add nuts, chocolate chips, or even a bit of orange zest. It’s perfect for breakfast on the go, a delightful afternoon snack, or even a casual dessert with a dollop of whipped cream. What I love most about it is how it makes my house smell amazing. It’s that nostalgic, cozy aroma that just makes you want to curl up with a good book and a slice (or two!). It’s simply a winner on all fronts.
How do you make Zucchini bread?
Quick Overview
This recipe is all about simplicity and fantastic results. We’ll start by mixing our dry ingredients, then combine our wet ingredients, and finally bring them all together. While that’s happening, we’ll prepare a luscious, cinnamon-spiced swirl that gets folded into the batter before baking. The whole process is straightforward and forgiving, which is exactly what I love about it. You’ll end up with a beautifully golden-brown loaf that’s incredibly moist and bursting with flavor. Trust me, it’s easier than you think, and the payoff is so, so worth it.
Ingredients
For the Main Batter:
This is where all the magic starts. You’ll need all-purpose flour, granulated sugar for sweetness, baking soda and baking powder for that perfect rise, salt to balance everything out, and of course, cinnamon for that signature cozy flavor. Make sure your baking soda and baking powder are fresh; it makes a world of difference! I usually buy mine in bulk so I always have them on hand.
For the Filling:
This is optional, but I highly recommend it! It’s what gives the bread that beautiful marbled look and an extra burst of cinnamon goodness. You’ll need a little more flour, packed brown sugar for that lovely caramel note, and plenty of cinnamon. Sometimes I add a pinch of nutmeg here too, if I’m feeling fancy.
For the Glaze:
This is the crowning glory! A simple glaze made from powdered sugar, a splash of milk (or almond milk, which makes it extra creamy!), and a touch of vanilla extract. You can adjust the consistency to your liking – a little thicker for a more solid topping, or a bit thinner for a lovely drizzle.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven ready. Preheat it to 350 degrees Fahrenheit (175 degrees Celsius). While that’s warming up, grab a standard loaf pan, about 9×5 inches. I like to grease mine really well with butter or cooking spray, and then give it a light dusting of flour. This ensures that your beautiful loaf slides right out without any sticking. No one wants a broken zucchini bread! I’ve tried using parchment paper too, and it works great for easy removal, especially if you’re nervous about sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, granulated sugar, baking soda, baking powder, salt, and cinnamon for the main batter. Whisking them thoroughly ensures that your leavening agents and spices are evenly distributed, which means an evenly risen and evenly flavored bread. No one wants a pocket of salty batter!
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together your eggs, melted butter or oil (I often use vegetable oil for ultimate moisture, but melted butter adds a lovely flavor!), and vanilla extract. Make sure your eggs are at room temperature; they incorporate better that way. I also like to use a neutral oil like vegetable or canola oil, but melted unsalted butter works wonderfully if you prefer that richer flavor. You can even try coconut oil, just make sure it’s melted!
Step 4: Combine
Now, here’s the important part: pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until *just* combined. It’s crucial not to overmix here. A few lumps are perfectly okay! Overmixing develops the gluten in the flour, which can lead to a tough, dense bread. We want tender, cake-like perfection. Once it’s almost combined, stir in your grated zucchini. Make sure it’s squeezed dry first – I’ll explain how in the tips section!
Step 5: Prepare Filling
While your batter is resting for a moment, let’s whip up that glorious filling. In a small bowl, combine the extra flour, brown sugar, and a generous amount of cinnamon. Give it a quick stir. This simple mix is what creates those irresistible cinnamon swirls and adds an extra layer of sweetness and flavor.
Step 6: Layer & Swirl
Pour about half of the zucchini batter into your prepared loaf pan. Sprinkle about half of the cinnamon filling mixture evenly over the top. Now, carefully pour the remaining batter over the filling. Finally, sprinkle the rest of the cinnamon filling on top. Grab a butter knife or a skewer and gently swirl the filling into the batter. Don’t go too crazy; you just want to create some pretty ribbons. Over-swirling can mix it in too much, and we want those distinct layers of flavor!
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 55 to 65 minutes. The exact time can vary depending on your oven, so it’s important to check for doneness. You’ll know it’s ready 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 browning too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once it’s baked to perfection, take the loaf pan out of the oven and let it cool in the pan for about 10-15 minutes. This allows the bread to set up nicely. Then, carefully invert the loaf onto a wire rack to cool completely. Once it’s totally cool, it’s time for the glaze! Whisk together the powdered sugar, a tablespoon of milk at a time, and vanilla extract until you reach your desired drizzling consistency. Drizzle it all over the top and let it set for a few minutes before slicing. This glaze is optional but highly recommended – it adds a perfect touch of sweetness and makes it look so pretty!
Step 9: Slice & Serve
And there you have it! Your absolutely delicious, homemade zucchini bread. Let the glaze set for a few minutes, then slice it up with a serrated knife. I like to serve it slightly warm, but it’s also fantastic at room temperature. Enjoy that incredible moist texture and the wonderful cinnamon flavor!
What to Serve It With
This zucchini bread is so versatile, it’s practically a chameleon! For a cozy breakfast, I love to pair it with a steaming mug of my favorite dark roast coffee. The rich, slightly bitter coffee is the perfect contrast to the sweet bread. A little dab of butter on a warm slice is pure heaven. If you’re planning a weekend brunch, this bread is a star player. Serve it alongside a fresh fruit salad, some crispy bacon, and maybe a few scrambled eggs. It adds a lovely sweet element that everyone raves about. For dessert, it’s fantastic on its own, but I sometimes like to serve it with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. It feels so elegant and satisfying. And on those chilly evenings when you just need a little pick-me-up, it’s perfect as a cozy snack. I’ll often just grab a slice with a glass of cold milk. My family absolutely devours it this way. It’s also wonderful toasted and served with a smear of cream cheese – a combination I discovered by accident one late night and now adore!
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few tricks that make this zucchini bread consistently amazing. First, about that zucchini prep: it’s absolutely crucial to squeeze out as much moisture as possible. Grate your zucchini, then place it in a fine-mesh sieve or cheesecloth and press down firmly. You’ll be surprised at how much liquid comes out! This step prevents a soggy loaf and ensures that perfect tender crumb. When it comes to mixing, remember my earlier advice: don’t overmix! Just combine the wet and dry ingredients until they’re *almost* there, then fold in the zucchini. A few streaks of flour are okay, they’ll disappear during baking. For the swirl, don’t be afraid to get a little creative! You can make simple parallel lines or more intricate patterns, just be gentle so you don’t muddy the layers too much. As for ingredient swaps, I’ve experimented quite a bit! If you don’t have brown sugar for the swirl, you can use granulated sugar mixed with a tiny bit of molasses. For the main batter, I’ve tested this with almond milk instead of regular milk (if a recipe calls for it, but this one doesn’t usually) and it actually made it even creamier! I’ve also made it dairy-free by using melted coconut oil or a neutral vegetable oil and a plant-based milk for the glaze. For those who love a little crunch, feel free to add a cup of chopped walnuts or pecans to the batter along with the zucchini. Or, if chocolate is more your speed, stir in a cup of chocolate chips – mini chocolate chips are particularly lovely as they distribute so well. When it comes to baking, always use the center rack of your oven for the most even heat. And remember that toothpick test is your best friend for doneness. If the top is browning too fast, tenting with foil is a simple fix that saved many a loaf for me! Lastly, for the glaze, start with less liquid than you think you need and add it slowly. It’s much easier to thin out a thick glaze than to thicken a thin one. Consistency is key!
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it keeps! If you’re going to eat it within a couple of days, simply store the cooled loaf at room temperature, wrapped tightly in plastic wrap or in an airtight container. It usually stays perfectly moist for about 2-3 days. If you’re not glazing it, it will keep even better at room temperature. If you’ve added the glaze, it’s best to store it at room temperature too, but try to eat it within that first day or two for the best texture of the glaze. If you need it to last longer, the refrigerator is your friend. Store it in an airtight container in the fridge for up to a week. It might firm up a little, but don’t worry, it’s still delicious. When you’re ready to enjoy a slice from the fridge, you can eat it cold, or I highly recommend warming it up slightly. A few seconds in the microwave (about 10-15 seconds per slice) or a few minutes in a toaster oven brings it back to its wonderfully moist glory. For longer storage, this bread freezes beautifully! Let it cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To thaw, simply unwrap it and let it sit at room temperature for a few hours, or gently reheat it as mentioned above. If you’ve already glazed it before freezing, the glaze might get a little soft upon thawing, but it’s still a fantastic way to enjoy this bread when you need a quick treat.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite, no-fail zucchini bread. It’s a recipe that’s stood the test of time in my kitchen, bringing smiles and comfort with every single slice. It’s proof that simple ingredients, made with a little love, can create something truly special. It’s not just a recipe; it’s a feeling, a memory, and a little bit of everyday magic. If you love this recipe, you might also enjoy my Moist Banana Bread or my Easy Apple Crumble Muffins, which also bring that wonderful homemade warmth to the table. I can’t wait for you to try this zucchini bread and make it your own. Let me know in the comments below how yours turns out, or if you have any fun variations you love! Happy baking, my friends!
Peanut Butter Kisses Cookies
Ingredients
Method
- In a medium bowl add the all-purpose flour, baking soda and salt. Whisk together and set aside.
- In a large mixing bowl, add the creamy peanut butter, softened unsalted butter, ⅓ cup granulated sugar, and light brown sugar. Using a handheld mixer on medium speed, beat until fully combined and smooth.
- Add the large egg and vanilla extract to the large mixing bowl. Beat again until the egg is fully incorporated and the mixture is smooth.
- Add the dry ingredients to the bowl of wet ingredients and mix on low speed just until combined. Be sure to scrape the sides, and bottom, of the bowl as needed to ensure the cookie dough is evenly combined.
- Cover the mixing bowl with plastic wrap and refrigerate the peanut butter cookie dough for at least 1 hour, or up to 2 days.
- Once the cookie dough has chilled, line two large baking sheets with parchment paper. Set aside.
- Add the remaining ½ cup granulated sugar to a small bowl.
- Using a 1 ½ tablespoon-sized cookie scoop, scoop out a level amount of peanut butter cookie dough and gently roll it in the palm of your hand to create a smooth ball. Roll the cookie dough ball in the bowl of granulated sugar, then place it onto one of the prepared baking sheets. Repeat until all the cookies have been rolled in the granulated sugar and placed on the prepared baking sheets.
- Preheat oven to 350°F. Place the prepared cookie dough balls in the refrigerator to stay chilled while the oven preheats. This will help keep the cookies from spreading too much when baked.
- Place 9-12 prepared cookie dough balls, 2 inches apart, onto one of the prepared baking sheets. Bake the peanut butter blossom cookies in the center of the oven for 10-12 minutes, or just until pale golden brown around the edges and the centers are set. The cookies will start to have a cracked look to them from the sugar coating.
- Remove the baked cookies from the oven. Gently press a frozen Hershey’s Kiss candy into the center of each cookie.
- Allow the peanut butter blossom cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely at room temperature.
- Repeat steps 10 and 11 until all the cookies have baked and cooled.
