Easy Strawberry Cheesecake No Bake Dream
You know, sometimes I get asked about my absolute favorite recipe. The one I’ve made a gazillion times, the one that never, ever fails, the one that makes the whole house smell like pure comfort. And honestly, it’s this Zucchini Bread. Now, I know what you might be thinking – zucchini bread? Isn’t that just… healthy cake? But trust me, this is not that. This is the kind of zucchini bread that makes you forget it has vegetables in it. It’s tender, it’s moist, it’s got this subtle sweetness that’s just right, and when that warm cinnamon and spice hits you… oh my goodness. It’s like a warm hug. I remember my grandma making something similar when I was little, and I’ve tinkered with it over the years, adding a little this and that, until I landed on this version. It’s become my absolute lifesaver on busy mornings, for after-school snacks, or honestly, just when I need a little something sweet without feeling guilty. It’s way better than that dense, dry stuff you sometimes find, and it’s just as easy, if not easier, than making a quick batch of muffins. This is the kind of recipe that brings people together, and it always disappears way too quickly at my house!
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t rely on yeast for leavening. Think of it as a cousin to banana bread or pumpkin bread, but with zucchini as the star ingredient. The zucchini itself doesn’t really impart a strong flavor; instead, it works its magic by adding incredible moisture and a super tender crumb. It’s essentially a delicious way to sneak in some extra veggies without anyone being the wiser! The name itself is pretty straightforward – it’s a bread made with zucchini. But don’t let the “bread” part fool you into thinking it’s a savory loaf you’d slather with butter for breakfast (though you totally can!). It’s definitely on the sweeter side, often spiced with cinnamon and sometimes nutmeg, and it’s usually studded with nuts or chocolate chips for an extra burst of flavor and texture. It’s the perfect hybrid – a little bit wholesome, a whole lot decadent. My kids call it “secret garden cake,” and honestly, I can’t think of a better description!
Why you’ll love this recipe?
What are some of the reasons why I love zucchini bread?flavor is just out of this world. It’s not overly sweet, which I really appreciate. The warmth of the cinnamon is prominent, but it’s perfectly balanced by the richness of the butter and the subtle earthiness from the zucchini. And the texture? Oh my gosh, the texture is pure heaven. It’s incredibly moist and tender, like, melt-in-your-mouth moist. This is thanks to the grated zucchini, which releases its moisture as it bakes, ensuring you never end up with a dry, crumbly loaf. Speaking of moisture, you’ll be surprised how much liquid the zucchini adds; it really makes a difference. Then there’s the simplicity. Seriously, this recipe is a lifesaver on busy nights. You mix the wet ingredients in one bowl, the dry in another, and then combine. No fancy techniques, no creaming butter and sugar for ages. It comes together in a matter of minutes, which is perfect when you’ve got little ones running around or you’re just craving something delicious in a hurry. And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?. Most of the ingredients are pantry staples: flour, sugar, eggs, oil, spices. Zucchini itself is usually pretty affordable, especially when it’s in season. You get a fantastic, satisfying bake for a fraction of the cost of store-bought goodies. Plus, it’s incredibly versatile! I’ll get to more ways to serve it later, but you can easily jazz it up with chocolate chips, walnuts, or even a sprinkle of lemon zest. It’s the kind of recipe that adapts to what you have on hand and what you’re craving. Honestly, what I love most is that it feels like a treat without being overly indulgent. It’s that perfect balance that makes it a winner for breakfast, a snack, or even a light dessert. If you love my Easy Banana Bread or my Moist Pumpkin Muffins, you are going to adore this zucchini bread!
How to Make Zucchini Bread
Quick Overview
This zucchini bread comes together faster than you can say “snack time!” The process is wonderfully straightforward: whisk together your wet ingredients, whisk together your dry ingredients, then gently combine them. Grate your zucchini, fold it in, pour into a loaf pan, and bake until golden and a toothpick comes out clean. The beauty of this recipe is how the zucchini melts into the batter, creating an unbelievably moist and tender crumb. It’s truly a fool-proof method, even for beginner bakers, and the result is a warm, inviting loaf that’s perfect for any time of day.
Ingredients
For the Main Batter:
2 cups all-purpose flour: I usually just grab whatever all-purpose flour I have in the pantry. No need for anything fancy here. Make sure it’s measured correctly by spooning it into your measuring cup and leveling it off. Scooping directly from the bag can pack it too tightly!
1 teaspoon baking soda: This is what helps give our bread its lift. Fresh baking soda is always best; if yours has been in the cupboard for ages, it might be time for a refresh.
1/2 teaspoon salt: Just a little bit to enhance all those lovely flavors.
1 teaspoon ground cinnamon: This is non-negotiable for me! It adds that classic warm, cozy flavor.
1/2 teaspoon ground nutmeg: A little nutmeg goes a long way and adds another layer of warmth. It pairs beautifully with cinnamon.
1/4 teaspoon ground cloves: Optional, but if you have it, a tiny pinch really elevates the spice profile. Just a whisper!
3 large eggs: Room temperature eggs incorporate better into the batter. I usually just pull them out of the fridge about 30 minutes before I start baking.
1 cup granulated sugar: For that touch of sweetness. You can reduce this slightly if you prefer, but I find this is the perfect balance.
1/2 cup packed light brown sugar: This adds a wonderful moisture and a slightly richer flavor than just granulated sugar.
3/4 cup vegetable oil: Or canola oil, or any neutral-flavored oil. This is key for that amazing moistness! I’ve also tested this with melted coconut oil, and it works great too.
1 teaspoon vanilla extract: Always, always use real vanilla extract. It makes such a difference!
2 cups finely grated zucchini: This is the star! About two medium zucchinis should do it. Make sure to grate them finely; it helps them disappear into the batter. You don’t need to peel them, just wash and trim the ends. And here’s a little secret: squeeze out some of the excess moisture – not all of it, but just enough so it’s not dripping wet. You can do this by wrapping it in a clean kitchen towel or cheesecloth and giving it a gentle squeeze.
For the Optional Add-ins (Highly Recommended!):
1 cup chopped walnuts or pecans: Toasted lightly, they add the most amazing crunch and flavor.
1 cup chocolate chips (semi-sweet or dark): Because who doesn’t love chocolate in their zucchini bread? My kids always ask for these.
For the Simple Glaze (Optional but pretty!):
1 cup powdered sugar: Sifted, if you want it super smooth.
2-3 tablespoons milk (any kind works!): Start with 2 and add more until you reach your desired drizzling consistency. I’ve even used almond milk here and it was delicious!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven fired up to 350 degrees Fahrenheit (175 degrees Celsius). It’s important to have your oven preheated properly so your bread bakes evenly from the moment it goes in. While it’s heating, grab a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then give it a light dusting of flour. Tap out any excess flour. This two-step greasing and flouring is my secret to making sure the bread slides right out of the pan without sticking. You can also line the pan with parchment paper, leaving some overhang on the sides to easily lift it out later – that’s another great trick!
Step 2: Mix Dry Ingredients
In a medium-sized bowl, go ahead and whisk together your all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves (if you’re using them). Whisking them together well ensures that all the leavening agents and spices are evenly distributed throughout the flour. This means no random pockets of baking soda or clumps of cinnamon in your finished bread. It’s a small step, but it makes a big difference for an even bake and consistent flavor in every single bite.
Step 3: Mix Wet Ingredients
In a large bowl, crack your three eggs. Give them a quick whisk to break them up. Then, pour in your granulated sugar and brown sugar. Grab a whisk and beat them together until the mixture is lightened in color and looks a bit fluffy. Now, slowly drizzle in the vegetable oil while continuing to whisk. Finally, stir in your vanilla extract. You want this mixture to be well combined and smooth. This is where a lot of the moisture and richness comes from, so take your time here!
Step 4: Combine
Now, it’s time to bring those wet and dry ingredients together. Add about half of your dry ingredient mixture to the wet ingredients. Gently fold it in with a spatula or wooden spoon until just combined. Don’t overmix! Seriously, this is key. Overmixing can develop the gluten in the flour too much, leading to a tough, dense bread. Once that’s mostly incorporated, add your grated zucchini (remember to squeeze out some of that extra moisture!). If you’re adding walnuts or chocolate chips, fold those in now too. Finally, add the remaining dry ingredients and fold everything together until you *just* don’t see any more streaks of dry flour. A few little lumps are perfectly fine! The batter will be thick.
Step 5: Prepare Filling
Wait, filling? For zucchini bread? Usually, no, not a separate filling in the traditional sense! The “filling” in this case is often the delicious additions you fold into the batter, like chocolate chips or nuts. If you’re feeling fancy and want to make a separate swirl, you could mix a tablespoon or two of cocoa powder with a little extra sugar and cinnamon and swirl that in after you’ve poured half the batter into the pan. But for this recipe, the magic is really in the moist batter itself and those delightful pockets of chocolate or crunch from the nuts. So, no separate filling preparation is needed for this classic version!
Step 6: Layer & Swirl
Pour about half of your thick batter into your prepared loaf pan and spread it out evenly. If you’re doing a cocoa swirl, sprinkle about half of your cocoa mixture over this layer. Then, add the remaining batter on top and spread it out. If you’re adding more chocolate chips or nuts, sprinkle them over the top now. If you wanted a more defined swirl throughout, you could layer like this: half batter, all your nuts/chips, remaining batter. Then, take a butter knife or a skewer and gently swirl it through the batter a few times. Don’t over-swirl, or the colors will just blend together completely. You just want a few pretty ribbons!
Step 7: Bake
Pop that pan into your preheated oven. Now, baking times can vary a bit depending on your oven, so keep an eye on it. Generally, it takes about 50-65 minutes. After about 45 minutes, start checking it. The best way to tell if it’s done is to insert a toothpick (or a thin wooden skewer) into the center of the loaf. If it comes out clean, or with just a few moist crumbs attached, it’s ready! If it comes out with wet batter, give it another 5-10 minutes and check again. If the top is browning too quickly, you can loosely tent it with a piece of aluminum foil.
Step 8: Cool & Glaze
Once your zucchini bread is baked to perfection, carefully remove the loaf pan from the oven. Let it cool in the pan on a wire rack for about 10-15 minutes. This is important! It allows the bread to set up a bit more before you try to remove it. After that initial cooling, carefully invert the pan to release the loaf onto the wire rack and let it cool completely. I know it’s tempting to slice into it right away, but seriously, let it cool down. If you’re adding the glaze, now’s the time. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of milk until smooth. If it’s too thick, add another tablespoon of milk, a teaspoon at a time, until it’s a nice drizzling consistency. Drizzle it over the completely cooled loaf. It sets up quickly!
Step 9: Slice & Serve
Once the glaze is set (or if you skipped the glaze!), it’s time to slice into this masterpiece. I like to use a serrated knife for clean cuts. Serve it at room temperature. The smell alone will draw everyone into the kitchen, I promise! It’s incredible as is, but I always love seeing how people enjoy it.
What to Serve It With
This zucchini bread is seriously a chameleon when it comes to serving! For a simple, cozy breakfast, I love a thick slice with a good cup of coffee. The slight sweetness of the bread is the perfect complement to a bitter brew, and it’s way more satisfying than a sugary donut. For a more festive brunch spread, I’ll cut it into pretty, even slices and arrange them on a nice platter. It looks so elegant, and it’s always a crowd-pleaser. It pairs wonderfully with some fresh fruit salad, yogurt parfaits, or even alongside some savory quiches or scrambled eggs. As a dessert, it’s fantastic on its own, especially with that sweet glaze. But if you want to go the extra mile, a small dollop of whipped cream or a scoop of vanilla bean ice cream is divine! For those cozy snack moments, especially on a chilly afternoon, a warm slice (you can pop it in the toaster for a minute or two) with a glass of milk is pure comfort. My family also loves it with a smear of cream cheese or a bit of good quality butter. It’s truly versatile and always hits the spot!
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few little tricks that I think really make a difference in getting this zucchini bread just right. For zucchini prep, the key is getting rid of *some* excess moisture. Don’t wring it out completely dry, because you still want that moisture for tenderness, but definitely give it a good squeeze in a clean kitchen towel or cheesecloth to remove the dripping water. This prevents the bread from becoming soggy. If you’re grating, use the medium or fine side of your box grater; large shreds can sometimes be a bit too much texture. Regarding mixing advice, I cannot stress enough: do NOT overmix! Once the dry ingredients are added, fold them in until *just* combined. A few tiny lumps of flour are far better than a tough loaf. It’s always better to under-mix than over-mix quick breads. When it comes to swirl customization, if you decide to add chocolate chips or nuts, make sure they’re distributed throughout the batter. For a chocolate swirl, mix about 2 tablespoons of unsweetened cocoa powder with 2 tablespoons of sugar and a pinch of cinnamon, then swirl that into the batter *after* you’ve added the dry ingredients. Don’t go crazy with the swirling, just a few gentle passes with a knife. For ingredient swaps, I’ve experimented quite a bit! You can swap half of the all-purpose flour for whole wheat flour for a slightly nuttier flavor and more fiber – it might make the bread a touch denser, but it’s still delicious. If you’re dairy-free, you can absolutely use your favorite non-dairy milk for the glaze, and using oil in the batter already makes it dairy-free! For baking tips, always trust the toothpick test, but also know your oven. Ovens can run hot or cool, so that 50-65 minute range is just a guideline. If the top is browning too fast, loosely tent it with foil. And remember, let it cool properly before slicing! For glaze variations, if you’re not a fan of powdered sugar glaze, try a simple sprinkle of powdered sugar after cooling, or even a light dusting of cinnamon sugar. You could also make a cream cheese glaze by softening cream cheese and beating it with powdered sugar and a splash of milk or lemon juice. So many options!
Storing and Reheating Tips
This zucchini bread is a champion at staying fresh, which is one of the many reasons I love it. For room temperature storage, once it’s completely cooled, you can wrap it tightly in plastic wrap or place it in an airtight container. It should stay wonderfully moist and delicious for about 3-4 days. I usually keep it on the counter if we plan to eat it within that timeframe. If you’re planning on longer storage, refrigerator storage is your best bet. Wrap it well in plastic wrap and then place it in an airtight container or a heavy-duty freezer bag. In the fridge, it will stay fresh for up to a week. The texture might firm up slightly in the fridge, but it will still be perfectly good. If you want to make a big batch or have leftovers that you know you won’t get through quickly, freezer instructions are your friend. Wrap the cooled loaf (or slices) tightly in a couple of layers of plastic wrap, then a layer of aluminum foil, and finally tuck it into a freezer-safe bag. It will keep beautifully in the freezer for up to 3 months. To thaw, simply remove it from the freezer and let it come to room temperature on the counter. If you’re reheating slices, you can pop them 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. For glaze timing advice, I always recommend applying the glaze only when the bread is completely cool and you plan to serve it within a day or two. If you freeze it with the glaze on, the glaze can sometimes become a little sticky or uneven when thawed. It’s usually best to glaze it after thawing and just before serving if you’ve frozen it.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini bread recipe! I really hope you give this one a try. It’s more than just a recipe to me; it’s a taste of home, a little bit of comfort baked into every slice. It’s proof that you can have something incredibly delicious and satisfying that also happens to be a fantastic way to use up those summer squashes. The fact that it’s so simple to make means you can whip it up anytime that craving strikes. If you love this recipe, you might also enjoy my other quick bread favorites, like my incredibly moist blueberry muffins or my spiced apple cake. They all have that same cozy, homemade feel. I’m so excited for you to bake this and share it with your loved ones – or, you know, keep it all to yourself (I won’t judge!). Please let me know in the comments below how yours turned out, or if you tried any fun variations! I love hearing from you all. Happy baking, my friends!
strawberry cheesecake no bake
Ingredients
Method
- Before starting, place the bowl of a stand mixer and the whisk attachment in the freezer. Also, chill the can of evaporated milk in the freezer for about 15-20 minutes until very cold, but not frozen solid.
- Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the finely crushed graham crackers and 1 tablespoon of granulated sugar. Mix thoroughly.
- Pour the melted butter into the graham cracker mixture and stir until all crumbs are moistened and no dry spots remain.
- Press the buttery crumbs firmly and evenly into the bottom of the prepared baking dish to form the crust.
- Arrange a single layer of thinly sliced fresh strawberries over the graham cracker crust. Set the dish aside.
- In a separate medium bowl, use a hand mixer to cream together the room temperature cream cheese and 1 cup of granulated sugar until light and fluffy. Stir in the vanilla extract until well blended, about 2-3 minutes. Set this cream cheese mixture aside.
- In a small bowl, add the strawberry jello mix and the boiling water. Whisk until the jello powder is completely dissolved. Stir in the cold water. Place this jello mixture in the refrigerator to chill while you prepare the remaining filling, but ensure it does not set completely.
- Attach the chilled whisk attachment to your stand mixer. Pour the thoroughly chilled evaporated milk into the chilled bowl. Whip on high speed until soft peaks begin to form.
- Slowly pour the chilled jello mixture into the whipped evaporated milk while continuing to whisk for another 30 seconds, until well combined.
- Gently fold the reserved cream cheese mixture into the jello and evaporated milk mixture until just combined and smooth. Be careful not to overmix, which can deflate the filling.
- Pour the cheesecake filling evenly over the strawberry-topped crust in the prepared baking dish. Carefully transfer the dish to the refrigerator and chill overnight, or for at least 8 hours, to allow the cheesecake to set completely.
- Once thoroughly chilled and set, slice the cheesecake and serve. Optionally, garnish each piece with a dollop of fresh whipped cream and additional fresh strawberries.
