Easy Homemade Butterscotch Pudding
You know those recipes that just *feel* like home? The ones that smell incredible while they’re baking and disappear almost as soon as they’re out of the oven? This zucchini bread is exactly that for me. It’s not just a quick bread; it’s a warm, comforting hug in cake form, and it’s what I reach for when I need something sweet but don’t want to commit to a whole fussy dessert. Honestly, if you haven’t tried making a really good zucchini bread before, or if your past attempts have been a little… meh… you *have* to give this one a go. It’s surprisingly simple, incredibly forgiving, and the flavor is just out of this world. Think of it as a more moist, more flavorful cousin to your favorite chocolate chip muffin, but somehow even better. I first got this recipe from my grandma, and over the years, I’ve tweaked it just enough to make it perfectly *us*, and now my kids ask for this zucchini bread all the time.
What is Zucchini bread?
So, what exactly *is* 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. The star ingredient, of course, is zucchini! Now, don’t panic if you’re not a fan of zucchini; you honestly won’t taste it. It’s there for its moisture and its ability to create this incredibly tender crumb. Think of it as the unsung hero, making everything so much better without being a spotlight hog. The name itself is pretty straightforward – it’s a loaf of bread that’s packed with shredded zucchini, and usually has sweet additions like cinnamon, nuts, or chocolate chips. It’s not like a savory bread you’d have with soup; this is firmly in the sweet treat category. It’s the kind of thing you slice up for a mid-morning snack with a cup of coffee, or a delightful little something to end the day.
Why you’ll love this recipe?
Oh, where do I even begin with why this zucchini bread is going to become your new best friend? First off, the flavor. It’s perfectly spiced with cinnamon, which just warms you up from the inside out. It’s not overly sweet, which I really appreciate, meaning you can enjoy a generous slice without feeling guilty. And the texture? It’s just divine – incredibly moist, tender, and with just the right amount of chewiness. My absolute favorite part is how incredibly forgiving this recipe is. I’ve made it on super busy weeknights when I’m half-distracted, and it still turns out perfectly. It’s also surprisingly budget-friendly! Zucchini is usually pretty affordable, especially when it’s in season, and the other ingredients are pantry staples for most bakers. Plus, it’s so versatile. You can add walnuts for a little crunch, chocolate chips for a decadent twist (which my kids *adore*), or even a swirl of cream cheese filling for something extra special. Compared to other quick breads, like banana bread or pumpkin bread, this one has a unique tenderness that I think is unmatched. What I love most about this is that it uses up zucchini from the garden or farmer’s market, turning a humble vegetable into something truly magical. It’s a lifesaver when you have an abundance of zucchini and don’t want to let any go to waste.
How do I make Zucchini bread?
Quick Overview
Making this zucchini bread is honestly a breeze, and that’s a huge part of why I love it so much. You essentially mix your dry ingredients, whisk your wet ingredients, combine them gently, fold in your zucchini, and then bake it all up in a loaf pan. The whole process, from gathering ingredients to popping it in the oven, takes less than 20 minutes of active time. The rest is just hands-off baking magic. The key is not to overmix, which is a common pitfall with quick breads, and this recipe is designed to be super forgiving if you’re a little less precise. It’s the perfect recipe for beginners and seasoned bakers alike.
Ingredients
For the Main Batter:
You’ll need 2 cups of all-purpose flour. I usually just use the regular kind, but you can certainly experiment with a gluten-free blend if you need to – just make sure it’s a 1:1 baking blend. Make sure your flour is fresh; old flour can sometimes make baked goods a little dense. Then, we need 1 teaspoon of baking soda and ½ teaspoon of baking powder – this duo gives us that lovely lift without being overpowering. A good pinch of salt, about ½ teaspoon, really helps to balance all the sweetness. And for that comforting warmth, 1 teaspoon of ground cinnamon. If you like a bit more spice, you can even bump it up to 1.5 teaspoons. I’ve also found adding a tiny pinch of nutmeg or cloves can be really lovely, but cinnamon is the star here.
For the Filling:
This is where the magic happens and our zucchini comes into play! You’ll need 2 cups of grated zucchini. Now, this is important: you need to *squeeze out* as much liquid as you can. I usually use a fine-mesh sieve and my hands, or even wrap it in a clean kitchen towel and wring it out. This step is crucial for preventing a soggy loaf! You’ll also need 1 cup of granulated sugar, but I often reduce this to ¾ cup if I’m using really ripe zucchini, as they’re naturally sweeter. And for that amazing tenderness, we’ll use ½ cup of vegetable oil or melted unsalted butter. I’ve tried both, and honestly, oil tends to make it a bit more consistently moist. For richness, we’ll add 2 large eggs, lightly beaten. And for that classic flavor boost, 1 teaspoon of vanilla extract. If you’re feeling adventurous, you can add ½ cup of chopped walnuts or pecans, or even 1 cup of your favorite chocolate chips (mini ones distribute the best!).
For the Glaze:
This is optional, but highly recommended! It adds that extra touch of sweetness and makes the bread look so pretty. You’ll need 1 cup of powdered sugar, sifted to make sure there are no lumps. Then, about 2-3 tablespoons of milk (any kind works, I often use almond milk and it makes it even creamier!) or lemon juice for a zesty kick. You can also add a ¼ teaspoon of vanilla extract here too, if you like. We’ll adjust the liquid until it’s the perfect drizzling consistency.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). You want it nice and hot so the bread starts baking the moment it hits the oven. 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. Tap out any excess flour. This might seem like a small step, but it’s your insurance policy against the bread sticking, and nobody wants that heartbreak! Some people like to line their pan with parchment paper too, leaving an overhang on the sides so you can easily lift the cooled bread out. That’s a great trick!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisking them together ensures everything is evenly distributed. You don’t want pockets of baking soda or salt in your finished loaf! Make sure there are no clumps. If your cinnamon has gotten a bit hard, give it a gentle rub between your fingers to break it up before adding it to the flour mixture.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together your ¾ to 1 cup of granulated sugar (depending on your sweetness preference), ½ cup of vegetable oil or melted butter, and 2 lightly beaten large eggs. Once those are combined, stir in the 1 teaspoon of vanilla extract. You want this mixture to be smooth and well combined. Make sure your eggs are at room temperature if possible; they incorporate better that way.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. This is where you need to be gentle! Stir with a spatula or wooden spoon *just until* combined. Seriously, don’t overmix. A few streaks of flour remaining are perfectly fine at this stage. Overmixing develops the gluten too much, which can lead to a tough, rubbery loaf. We want tender! Think of it as gently coaxing everything together, not beating it into submission.
Step 5: Prepare Filling
While you’re mixing, make sure that 2 cups of grated zucchini has been squeezed *very* thoroughly to remove as much moisture as possible. This is probably the most critical step for a good texture. Once it’s squeezed dry, gently fold it into the batter. If you’re adding nuts or chocolate chips, fold those in now too. Just fold them in until they’re evenly distributed. Again, don’t overmix!
Step 6: Layer & Swirl
Pour the batter into your prepared loaf pan, spreading it evenly. If you’re doing a cream cheese swirl (which is amazing, by the way!), you’d prepare that separately and dollop it over the batter, then swirl gently with a knife or skewer. For a standard zucchini bread, just ensure the top is relatively smooth.
Step 7: Bake
Pop the loaf pan into your preheated oven on the center rack. Bake for 50-65 minutes. The exact time will depend on your oven. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil. I usually check mine around the 50-minute mark.
Step 8: Cool & Glaze
Once baked, let the bread cool in the pan on a wire rack for about 10-15 minutes. This allows it to firm up a bit. Then, carefully invert the loaf onto the wire rack to cool completely. This is important – if you try to glaze it while it’s warm, the glaze will just melt right off. Once completely cool, whisk together your powdered sugar, milk (or lemon juice), and vanilla extract until you have a smooth, pourable glaze. Drizzle it generously over the top. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add a bit more powdered sugar.
Step 9: Slice & Serve
Once the glaze has set a bit, slice the zucchini bread into thick, generous slices. The best way to cut it is with a serrated knife for clean slices. It’s absolutely delicious served at room temperature. The smell alone when you slice into it is heavenly!
What to Serve It With
This zucchini bread is so wonderfully versatile, it fits into almost any meal or craving. For breakfast, I love it warm, fresh out of the oven, with a smear of butter. It’s fantastic alongside a strong cup of black coffee or a creamy latte. It feels indulgent but it’s so quick to whip up, making it a lifesaver on busy mornings. For a proper brunch spread, I’ll often serve it alongside some fresh fruit salad, maybe some scrambled eggs and bacon. It adds that lovely sweet contrast to savory dishes. If you’re feeling a bit fancy, a dollop of Greek yogurt or a drizzle of honey on top is divine. As dessert, it’s perfect on its own, or with a scoop of vanilla bean ice cream if you’re really treating yourself. The glaze makes it feel elegant enough for guests. And for cozy snacks? This is *the* ultimate comfort food. I love it with a glass of cold milk, curled up on the couch with a good book. My family also loves it with a cup of hot chocolate. It’s just pure comfort, no matter the occasion.
Top Tips for Perfecting Your Zucchini Bread
Okay, so you’ve got the recipe, but let me share a few little nuggets of wisdom I’ve picked up over the years. These are the things that take this bread from good to absolutely spectacular, and they’re mostly about avoiding common pitfalls.
Zucchini Prep: Seriously, I can’t stress this enough: squeeze out ALL the water. I usually grate my zucchini using the medium holes on a box grater. Then, I dump it into a fine-mesh sieve set over a bowl and press down firmly with the back of a spoon or my hands. If there’s a lot of water, I’ll wrap the grated zucchini in a clean tea towel or cheesecloth and wring it out like a sponge. The drier it is, the better your bread’s texture will be. You don’t want a gummy loaf!
Mixing Advice: Remember what I said about overmixing? It’s the enemy of tender baked goods. Stir the wet and dry ingredients together just until they *barely* combine. It’s better to have a few tiny streaks of flour left than to overmix. Once you add the zucchini, just fold it in gently. The goal is a tender crumb, not a tough one.
Swirl Customization: If you want to do that cream cheese swirl I mentioned, it’s super easy! Just beat together 4 ounces of softened cream cheese with 2 tablespoons of sugar and ½ teaspoon of vanilla until smooth. Dollop spoonfuls over the batter in the pan, then gently swirl with a knife or skewer. Don’t swirl too much, or you’ll lose the distinct pattern. You can also do a cinnamon-sugar swirl by mixing 2 tablespoons of sugar with 1 teaspoon of cinnamon and dotting that over the batter, then swirling.
Ingredient Swaps: I’ve tested this with unsweetened applesauce swapped for half the oil, and it works, but it changes the texture slightly – making it a bit more cake-like. For the sugar, you can reduce it slightly, but don’t go too low, as sugar contributes to moisture and tenderness. If you want to make it dairy-free, use a plant-based milk in the glaze and ensure your oil is vegan. I’ve even tried using a mix of whole wheat flour and all-purpose flour, but it can make it a bit denser.
Baking Tips: Ovens can be quirky! If you find your bread is browning too fast on top but the inside isn’t cooked, loosely tent the loaf pan with aluminum foil during the last 20-30 minutes of baking. If you’re unsure if it’s done, the skewer test is your best friend. It should come out *clean*. Not wet, not gooey, but clean with maybe a few moist crumbs.
Glaze Variations: The basic powdered sugar glaze is great, but feel free to play! Add a little lemon zest for a brighter flavor, or a tablespoon of orange juice for a citrusy twist. A bit of cocoa powder can turn it into a chocolate glaze. For a richer glaze, use a few tablespoons of heavy cream instead of milk. Aim for a consistency that’s thick enough to coat the back of a spoon but still drizzles nicely.
Storing and Reheating Tips
This zucchini bread is fantastic at room temperature for a few days, but if you have a whole loaf (which is rare in my house!), proper storage is key. For the best freshness, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. At room temperature, it should stay delicious for about 2-3 days. If it’s a warm day, or if you want it to last a bit longer, the refrigerator is your friend. Wrap it well and it will last for up to a week. The texture might firm up a bit in the fridge, but don’t worry – it’s easily fixed.
To reheat, if it’s been refrigerated, I like to wrap a slice in a damp paper towel and microwave it for about 15-30 seconds. This brings back that wonderful moisture and warmth. You can also pop a slice into a toaster oven for a few minutes for a slightly crisped edge. If you want to reheat a whole loaf, I’d suggest doing it loosely tented in a 300F oven for about 10-15 minutes, just to warm it through.
Glaze Timing Advice: For room temperature storage or refrigeration, I always recommend glazing *after* the bread has completely cooled. If you glaze it while it’s still warm, the glaze will melt and become messy. If you plan to freeze portions of the bread, I’d suggest freezing it *without* the glaze. You can always whip up a fresh batch of glaze to drizzle over the slices once they’ve thawed and been reheated. Freezing works best with well-wrapped individual slices or halves of the loaf.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved zucchini bread recipe! It’s more than just a recipe for me; it’s a source of comfort, a way to use up garden bounty, and a guaranteed crowd-pleaser. It’s the kind of baking that’s forgiving enough for a beginner but delicious enough to impress anyone. The moist texture, the warm spices, and the optional delightful glaze all come together to create something truly special. If you’re looking for a reliable, incredibly tasty quick bread that always turns out right, you’ve found it. Give it a try, and I have a feeling it’ll become a staple in your kitchen too. I can’t wait to hear how yours turns out and what your favorite additions are! Happy baking, friends!
homemade butterscotch pudding
Ingredients
Method
- Add butter and brown sugar to a medium pot over low heat and stir constantly until sugar melts. Add sugar mixture to scalded milk, slowly, and stir until blended.
- In another bowl, stir together cornstarch, salt and cold milk. Add to scalded milk mixture.
- Cook on medium heat until thickened, stirring constantly. Cool slightly and then add vanilla. Stir.
- Pour pudding into individual serving dishes. Serve warm or cold, topped with nuts or whipped cream.
