Pinwheel Cookies Easy Christmas Treats
Oh, where do I even begin with this zucchini bread? It feels more like a warm hug in edible form than just a recipe. I remember my grandma making this for us on lazy Sunday afternoons, the entire house smelling like cinnamon and something sweet. It’s funny, sometimes you’ll see recipes for zucchini bread and they’re… fine. They get the job done. But this one? This one is special. It’s the kind of thing that makes you close your eyes with the first bite and just savor it. I’ve tweaked it over the years, adding little bits here and there, and now it’s the one my kids clamor for, asking “Is it Zucchini Bread Sunday yet?” It’s not quite like a decadent chocolate cake, but it has this incredible depth of flavor and moistness that makes it utterly irresistible, especially when you’re just craving something sweet and comforting without a whole lot of fuss. This is truly my favorite way to use up those garden zucchini that always seem to multiply overnight!
What is Zucchini bread?
So, what exactly *is* this magical zucchini bread? At its heart, it’s a quick bread, meaning no yeast and no waiting around for dough to rise. Think of it as a cake batter that’s been seasoned with all the cozy spices you can imagine – cinnamon, nutmeg, maybe a touch of clove if you’re feeling fancy. The star ingredient, of course, is the zucchini! Don’t worry, you won’t taste it in a weird, vegetal way. It’s actually what gives the bread its incredible moisture and tender crumb. My secret weapon, though, is the swirl. It’s a simple mix of brown sugar, cinnamon, and a tiny bit of flour that you dollop and swirl into the batter before baking. It creates these pockets of pure, gooey cinnamon-sugar goodness throughout the bread. It’s not a dense, heavy bread; it’s wonderfully light and crumbly, with that lovely spice blend singing through. It’s the kind of recipe that just feels like home.
Why you’ll love this recipe?
Let me tell you why this zucchini bread recipe has earned a permanent spot in my baking rotation. First off, the flavor! It’s this perfect balance of sweet and spice. The zucchini makes it unbelievably moist, almost like a super-tender cake. It’s not overly sweet, which I love, so you can really taste those warm spices. And the swirl? Oh, that cinnamon-sugar swirl is pure genius. It adds little bursts of caramel-y, cinnamon goodness in every single bite. It’s like a delightful surprise waiting for you.
Then there’s the simplicity. I’ve made this on weeknights when I’ve only got an hour before dinner needs to be on the table, and it’s totally doable. You just mix everything up in two bowls, pour it into the pan, swirl, and bake. That’s it! No fancy techniques or hard-to-find ingredients. Plus, it’s wonderfully cost-efficient. Zucchini is usually pretty affordable, especially when it’s in season. You probably already have most of the pantry staples on hand.
What I really adore about this recipe is its versatility. It’s amazing on its own, of course, but it’s also fantastic with a cup of coffee in the morning, or even as a simple dessert with a dollop of whipped cream. It reminds me a little bit of my mom’s apple crumble cake in its comforting nature, but it’s a completely different flavor profile. Honestly, the smell that fills your kitchen while it’s baking is enough to make anyone happy. It’s truly a lifesaver when you need a little pick-me-up or have unexpected guests. This is definitely a keeper!
How do you make Zucchini bread?
Quick Overview
Making this incredible zucchini bread is surprisingly straightforward! You’ll basically mix up your dry and wet ingredients separately, then combine them gently. The magic happens when you dollop and swirl the cinnamon-sugar mixture into the batter before it goes into the oven. The result is a gloriously moist loaf with pockets of spiced sweetness throughout. It’s honestly one of the easiest loaves to whip up, and the aroma while it’s baking is simply divine, filling your home with that comforting, warm spice scent. It’s perfect for when you need a little homemade goodness without a lot of stress.
Ingredients
For the
2 cups all-purpose flour (I like to use King Arthur’s, it just seems to bake up better for me)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
A pinch of ground cloves (optional, but adds such a warm depth!)
1 and 1/2 cups grated zucchini (about 2 medium zucchini, I don’t peel mine, it’s extra fiber and honestly, you won’t notice it!)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature (this really helps them incorporate better)
3/4 cup vegetable oil (or a neutral oil like canola; I’ve also tested this with melted coconut oil and it was delicious!)
1/4 cup milk (any kind works, I often use whole milk or even unsweetened almond milk for a slightly different texture)
For the Filling:
1/2 cup packed light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk (start with 2, add more until you get your desired drizzling consistency)
1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven warmed up. I like to set mine to 350 degrees Fahrenheit (175 degrees Celsius). While that’s heating, grab a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then I like to give it a light dusting of flour. This ensures your beautiful loaf slides right out without sticking. You can also line it with parchment paper if you prefer, leaving a little overhang on the sides to help lift it out easily. I’ve forgotten to grease the pan properly more times than I’d like to admit, and let me tell you, it’s a crumbly mess you want to avoid!
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, and cloves (if you’re using them). Give it a good whisk to make sure everything is evenly distributed. This step is super important for ensuring your leavening agents and spices are spread throughout the batter, so you don’t end up with pockets of baking soda or just one burst of cinnamon. You want that flavor to be consistent in every single bite. Make sure there are no lumps of baking soda hanging around!
Step 3: Mix Wet Ingredients
In a larger bowl, this is where we’ll combine the wet ingredients. Cream together your granulated sugar, packed light brown sugar, and your room-temperature eggs. Beat them until they’re light and fluffy, which usually takes about a minute or two with an electric mixer, or a bit longer by hand. Then, slowly drizzle in your vegetable oil while mixing. Finally, stir in your milk until it’s all just combined. Don’t overmix here; we just want it to come together smoothly. You should have a lovely, slightly thickened liquid mixture.
Step 4: Combine
Now it’s time to bring those wet and dry ingredients together! Pour the dry ingredients into the bowl with the wet ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. Seriously, stop mixing as soon as you don’t see any more dry streaks of flour. Overmixing develops the gluten in the flour, which can make your zucchini bread tough and gummy, and trust me, we want tender and moist! A few little lumps are totally fine. I learned this the hard way making my first few loaves, and they were… well, let’s just say they were *chewy*.
Step 5: Prepare Filling
This is where the real magic happens! In a small bowl, mix together the 1/2 cup of packed light brown sugar, 1 tablespoon of flour, and 1 teaspoon of cinnamon. Just give it a quick stir with a fork until it’s all combined. This creates those delicious little pockets of spiced sugar that make this bread so special. It smells incredible even at this stage!
Step 6: Layer & Swirl
Now, pour about half of your batter into your prepared loaf pan. Sprinkle about half of your cinnamon-sugar mixture over the top. Then, dollop the remaining batter on top, and sprinkle the rest of the cinnamon-sugar mixture over that. Grab a butter knife or a skewer and gently swirl it through the batter. Don’t overdo it! You just want to create pretty little ribbons of cinnamon-sugar, not completely mix it all in. Aim for a few zig-zags and swirls. This is what gives you those delightful surprise bites of spiced goodness throughout the loaf.
Step 7: Bake
Pop that beautiful loaf into your preheated oven. Now, baking times can vary a bit depending on your oven, so keep an eye on it. It usually takes between 50 to 65 minutes. The best way to tell if it’s done is to insert a toothpick or a thin knife into the center. If it comes out clean, or with just a few moist crumbs attached, it’s ready! If it’s still wet, give it another 5-10 minutes and check again. You don’t want to overbake it, or it can dry out, which is the enemy of good zucchini bread.
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 it to set up a bit more. Then, carefully invert the pan onto a wire rack to release the loaf. Let it cool completely on the wire rack before you even *think* about glazing it. This is important! If you glaze it while it’s warm, the glaze will just melt right off. For the glaze, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk. If it’s too thick, add a tiny bit more milk, a teaspoon at a time, until you get a nice drizzling consistency. Drizzle it all over the cooled loaf. It’s optional, but it adds a lovely touch!
Step 9: Slice & Serve
Once the glaze has set slightly (or if you skipped the glaze, once the loaf is completely cool), it’s time for the best part! Slice your beautiful zucchini bread. A serrated knife works wonders for a clean cut. I love serving it slightly warm, or at room temperature. It’s also absolutely delicious toasted the next day. The flavors really deepen overnight, if it even lasts that long!
What to Serve It With
This zucchini bread is so versatile, it’s become a go-to for all sorts of occasions. For a simple, cozy breakfast, a thick slice with a steaming mug of coffee is pure heaven. The moistness of the bread and the warmth of the spices are the perfect way to ease into the day. Sometimes I’ll even lightly toast it and add a thin schmear of cream cheese – sounds a bit decadent, but it’s amazing!
For a weekend brunch spread, it feels a little more elegant. I like to slice it and arrange it on a pretty platter, maybe with some fresh berries or a bowl of yogurt. It’s a wonderful sweet counterpoint to savory brunch dishes like scrambled eggs or bacon. A mimosa or a nice Earl Grey tea would be perfect alongside it.
As a dessert, this bread really shines. It’s not overly sweet, so it’s a fantastic alternative to a heavy cake. I’ll often serve it with a small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A drizzle of extra caramel sauce wouldn’t hurt either, especially if you’re feeling indulgent! Sometimes, just a simple dusting of powdered sugar makes it feel fancy enough for an after-dinner treat.
And then there are those cozy snack times, perhaps on a rainy afternoon or while curled up with a good book. This is where it truly excels. A slice of this bread is the ultimate comfort food. It pairs beautifully with a warm glass of milk, a cup of herbal tea, or even just enjoyed on its own. It’s that perfect something sweet that hits the spot without being overwhelming. My family traditions often involve pulling a loaf out of the oven when we get home from soccer practice; it’s a little reward that always brings smiles.
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it. Let’s talk about the zucchini first. The key is to get as much moisture out as you can without drying it out completely. I like to use the large holes on a box grater, and then I squeeze it gently in my hands or wrap it in a clean kitchen towel or cheesecloth and wring out the excess liquid. You’ll be surprised how much water comes out! This step is crucial for preventing a soggy loaf and ensuring that wonderful tender crumb. If your zucchini is very watery, you might even need to squeeze it twice.
When it comes to mixing the batter, remember my earlier advice: do NOT overmix! Once the dry ingredients are added to the wet, just fold them together until they’re *barely* combined. A few streaks of flour are perfectly fine. Overmixing develops gluten, which leads to a tough bread. It’s better to have a slightly lumpy batter than a tough loaf. I always use a rubber spatula for this, as it gives you better control and helps scrape the sides of the bowl nicely.
For that beautiful swirl, don’t go overboard with the swirling tool. You want distinct ribbons of cinnamon-sugar, not a muddy mess. Think of it as a gentle marbleizing. Just a few passes with a knife or skewer will do the trick. You can even try different patterns – a spiral, or just a few random lines. Experiment and see what looks prettiest to you! A little visual appeal goes a long way, and this swirl technique is so simple yet effective.
Ingredient swaps can be fun, but they can also change the outcome, so proceed with caution! If you’re out of oil, you can use melted butter, but it will lend a slightly different flavor and texture. For a dairy-free option, unsweetened almond milk or soy milk works beautifully in both the batter and the glaze. I’ve even tried using mashed bananas instead of some of the oil for a banana-zucchini bread, which was delicious, but it does change the flavor profile significantly. For gluten-free, a good 1:1 baking blend usually works well, but you might need to add an extra tablespoon or two of liquid and bake it a little longer. I’m still experimenting with the perfect GF blend for this!
When it comes to baking, ovens are all different. Mine tends to run a little hot, so I’m always aware of that. If you notice the top browning too quickly, you can loosely tent it with foil for the last 20-30 minutes of baking. To test for doneness, the toothpick test is your best friend, but also gently press the top of the loaf. It should spring back slightly. If you’re unsure, err on the side of slightly underbaked rather than overbaked – a slightly gooey center is better than a dry loaf. And always, always bake on the center rack for even heat distribution!
The glaze is optional but highly recommended. You can adjust the consistency by adding more or less milk. For a thicker glaze, use less milk; for a thinner, more drippy glaze, add more. You can also add a pinch of cinnamon or a tiny bit of orange zest to the glaze for an extra flavor boost. Some people prefer a simple dusting of powdered sugar, which is also lovely and lets the bread’s natural flavors shine through even more.
Storing and Reheating Tips
Storing this delicious zucchini bread is pretty straightforward, but there are a few things that will help keep it tasting its best. At room temperature, it will stay fresh for about 2-3 days. Make sure it’s completely cooled before you wrap it tightly in plastic wrap or place it in an airtight container. I usually keep it on the counter, and it’s often gone within a day or two at my house! If it’s very humid, I might pop it in the fridge a little sooner to prevent any spoilage, just to be safe.
If you need to store it for longer, the refrigerator is your best bet. Wrapped tightly and kept in an airtight container, it should be good for up to a week. The texture might become a little firmer after a few days in the fridge, but that’s where reheating comes in handy! Just take out a slice and gently warm it up.
For long-term storage, freezing is an absolute lifesaver. Once the loaf is completely cooled, wrap it very well in plastic wrap, and then in a layer of aluminum foil or a freezer-safe bag. It will keep beautifully in the freezer for up to 2-3 months. When you’re ready to enjoy it, you can thaw it overnight on the counter, or gently reheat individual slices in a toaster oven or microwave. I find thawing it overnight gives it back that wonderfully moist texture.
Now, about the glaze: if you plan on storing it for more than a day or two, I highly recommend glazing it *after* it has been thawed or reheated. If you glaze it before freezing, the glaze can sometimes become sticky or uneven when thawed. So, bake, cool, freeze, thaw, and then glaze! Or, if you’re just storing it for a couple of days, glaze it after it’s fully cooled, and then store as directed. It’s a small step, but it makes a difference in how nice it looks and tastes!
Frequently Asked Questions
Final Thoughts
So there you have it – my cherished zucchini bread recipe! It’s more than just a baked good; it’s a memory, a comfort, and a little slice of happiness that I love to share. The combination of moist, spiced bread with those glorious pockets of cinnamon-sugar swirl is truly something special. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out. I really hope you give this a try and that it brings as much joy to your kitchen as it does to mine.
If you enjoyed this recipe, you might also love my Apple Crumble Loaf or my Classic Banana Bread – they have that same cozy, homemade vibe! I’d be absolutely thrilled if you’d leave a comment below to let me know how your zucchini bread turned out, or if you have any fun variations you tried. And if you snap a picture, please tag me on social media – I love seeing your creations! Happy baking, everyone!
Christmas pinwheel cookies
Ingredients
Method
- In the bowl of a stand mixer with the paddle attachment add the sugar, butter, vanilla extract. Beat the ingredients on medium until creamy, about 2 minutes.
- Use a rubber spatula and scrape down the sides of the bowl. Add the egg and continue mixing until combined.
- Add the flour and baking powder and mix together on the low setting until no streaks of flour are visible.
- Scrape down the sides of the bowl. Divide the dough in half and remove half of it to a piece of parchment paper. Add the food coloring to the remaining dough in the stand mixer bowl and mix together on low speed until the color is uniform.
- Divide each half in half so that you have 2 red and 2 dough colored pieces. Form each piece into its own separate rectangle. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
- After the dough is finished chilling, remove one piece of dough and roll it out on a piece of parchment paper until it is roughly an 11x7 inch rectangle. Repeat with all pieces of dough. Trim the edges with a knife so you have straight lines.
- Once all 4 pieces of dough are rolled out, carefully place one red piece on top of the dough colored piece. On the other two pieces, place the red on the bottom.
- Carefully roll each rectangle into a long log. Wrap in plastic wrap and place back in the refrigerator for an additional 1-2 hours, or overnight.
- When ready to bake these cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Remove 1 log from the refrigerator and carefully slice 0.25-0.5 inch thick cookies, depending on how thick you want them.
- Space cookies about 1 inch apart on the baking sheet. Place in the oven and bake for 9-11 minutes, or until the cookies are barely starting to brown on the edges. (These cookies taste best if they are not overcooked so watch them carefully).
- Let cookies cool on the baking sheet for 2-3 minutes, and then transfer to a wire rack to cool completely.
- Repeat steps to finish cooking the remaining log of cookies.
