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BEST RECIPE FOR ZUCCHINI BREAD

Discover all the tips and tricks for making the ultimate zucchini bread! This easy recipe yields a moist, tender, and incredibly flavorful loaf. Customize it by adding chocolate chips or nuts for a delicious twist!

EQUIPMENT

  • 9×5-inch loaf pan
  • Box grater or food processor

INGREDIENTS

Dry Ingredients (Bowl 1):

  • 2 cups all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons cinnamon
  • ¾ teaspoon nutmeg
  • ¼ teaspoon cardamom (optional)
  • 2 cups shredded zucchini (about 12 ounces, roughly 2 medium zucchini)

Wet Ingredients (Bowl 2):

  • ½ cup butter (1 stick), melted
  • ¼ cup neutral oil (vegetable, canola, or light olive oil)
  • ¾ cup packed brown sugar*
  • ¼ cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract

Optional Add-ins:

  • 1 cup chocolate chips (mini or dark chocolate)
  • ¾ cup toasted walnuts or pecans
  • 1 tablespoon raw or granulated sugar for topping

INSTRUCTIONS

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease thoroughly with nonstick spray.
  • Toast the Nuts (if using): Spread ¾ cup chopped nuts on a baking sheet. Toast them at 350°F for 5 minutes, then stir. Continue toasting in 2-minute intervals, stirring each time, until golden brown and fragrant. Let cool.
  • Prepare Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside.
  • Prepare Wet Ingredients: In a large microwave-safe bowl, melt the butter. Add the oil, brown sugar, sour cream, eggs, and vanilla. Whisk until smooth and well combined.
  • Shred the Zucchini: Use a box grater (largest holes) or a food processor to shred the zucchini. You’ll need 2 cups (packed), which is about 12 ounces or 2 medium zucchini.
  • Blot or Squeeze Zucchini: Lay the shredded zucchini on paper towels, cover with another layer, and press to remove excess moisture. Alternatively, squeeze the zucchini in a clean kitchen towel. Removing extra liquid ensures the bread isn’t gummy, though this step can be skipped if desired.
  • Combine Dry and Wet Ingredients: Add the shredded zucchini to the dry ingredients, tossing lightly to coat. Then pour the dry mixture into the wet mixture. Gently stir just until combined; overmixing can make the bread tough.
  • Fold in Add-ins (if using): Before fully mixing the batter, fold in chocolate chips or nuts. Stir lightly with a spatula, keeping mixing to a minimum.
  • Pour and Top: Pour the batter into the prepared loaf pan. Sprinkle with raw or granulated sugar and/or a light scattering of chocolate chips. Avoid overloading the top to prevent the bread from sinking.
  • Bake: Bake in the center of the oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean (ensure it’s not coated in melted chocolate if using chips). If the bread is browning too quickly, cover loosely with foil during the final baking stages.
  • Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment paper to lift it out, or carefully remove it from the pan after 30 minutes if not using parchment. Allow to cool completely on a wire rack, ideally on its side for crisp edges.
  • Storage: Store the bread in an airtight container at room temperature for up to 5 days.

FREEZING INSTRUCTIONS

  • Wrap the cooled loaf in plastic wrap, then place it in a zip-top bag. Freeze for up to 3 months.
  • For individual slices, wrap each slice in plastic wrap and store in a zip-top bag. Thaw at room temperature or reheat gently in the microwave. Toast slices for crispy edges and enjoy with butter!

PANERA BREAD COBBLESTONE MUFFINS

One of my all-time favorite Panera pastries is the apple cinnamon raisin muffin. These oversized, fluffy treats are packed with spiced apples, cinnamon, and raisins, then finished with a crumbly streusel topping and a drizzle of icing. What’s not to love?

INGREDIENTS

For the Dough:

  • 1 cup water, plus 2 tablespoons
  • 1/4 cup butter, melted
  • 4 tablespoons sugar
  • 1 large egg
  • 1 teaspoon kosher salt
  • 4 cups all-purpose flour
  • 2 teaspoons active dry yeast

For the Cinnamon Raisin Filling:

  • 1/4 cup butter, softened (not melted)
  • 1/4 cup dark brown sugar, packed
  • 1/2 large egg (beat one large egg and measure out half; use the rest for scrambled eggs)
  • 2 teaspoons honey
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup raisins (optional, or add an extra 1/4 cup if you prefer more raisins)

For the Spiced Apple Filling:

  • 1 cup apple pie filling (Lucky Leaf brand recommended)
  • 1/4 cup cinnamon baking chips (or 1/2 teaspoon ground cinnamon)
  • 1/4 teaspoon salt

For the Streusel:

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened (cool, not melted)
  • 2 teaspoons honey
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the Icing:

  • 1/2 cup powdered sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon lemon extract
  • 2 teaspoons milk

INSTRUCTIONS

For the Dough:

  • In the bowl of your stand mixer, combine the water, melted butter, sugar, egg, and salt. Stir briefly with a whisk.
  • Add the flour, then sprinkle the yeast on top. Using the dough hook, mix on low speed until a shaggy dough forms, about 1 minute.
  • Increase the speed to medium and knead for 10 minutes. The dough should be soft, shiny, and supple—don’t worry if it feels soft, that’s what you want.
  • Spray the dough with pan spray, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 1/2 hours.

For the Cinnamon Raisin Filling:

  • In a bowl or using a hand mixer, combine the butter, brown sugar, half egg, honey, flour, cinnamon, and salt until smooth.
  • Set the raisins aside for later use during assembly.

For the Spiced Apple Filling:

  • Chop the apple pie filling into small pieces, about the size of small peas. You want a chunky consistency, not pureed like applesauce.
  • Stir in the salt and, if using, the cinnamon baking chips. If you’re using ground cinnamon instead of cinnamon chips, add that now and set the filling aside.

For the Streusel:

  • In a bowl, mix the flour, sugar, butter, honey, cinnamon, and salt using two forks, a pastry blender, or your fingers. You want a sandy texture with small clumps of butter. Set the streusel aside.

To Assemble and Bake:

  • Punch down the dough to release the gases. Turn it out onto a lightly floured surface and sprinkle a bit of flour on top.
  • Roll the dough into a rough rectangle, about 18” x 10”. Spread the cinnamon filling evenly over the dough.
  • Sprinkle the raisins over the cinnamon filling if you’re using them.
  • Starting from one long edge, roll the dough into a cylinder, as you would with cinnamon rolls. Pinch the seam to seal.
  • Cut the dough into 9 equal pieces. Then, cut each of those into 3 smaller pieces, giving you 18 “cinnamon rolls.”
  • Line two jumbo muffin tins with muffin liners (you only need 3 liners for the second pan). For each muffin, place 3 of the “cinnamon rolls” in a muffin cup. Cut the first roll into 4-5 pieces and place them in the cup. Top with a spoonful of apple filling. Repeat this process with the remaining rolls.
  • You should end up with a muffin with 3 layers of cinnamon rolls and 2 layers of spiced apple. The muffin cups will be nearly full.
  • Continue assembling the muffins with the remaining dough and apple filling.
  • Evenly distribute the streusel over the muffins, then cover them and let rise in a warm place for about 45 minutes.
  • Preheat your oven to 350°F (175°C) while the muffins rise.
  • Bake the muffins for about 30 minutes, or until golden brown and well risen. The internal temperature should be around 195°F (90°C). If the muffins brown too quickly, tent them loosely with foil.
  • Allow the muffins to cool for 10 minutes before transferring them to a rack to cool completely.
  • Once cooled, drizzle the icing over the muffins using a fork.

For the Icing:

  • In a small bowl, whisk together the powdered sugar, salt, vanilla extract, lemon extract, and milk until smooth. Set aside until ready to drizzle over the muffins.

NOTES

  • Simplifying the Recipe: You can start with store-bought sweet dough (like Rhodes Bake-N-Serv) to save time. Instead of rolling the dough and making “cinnamon rolls,” roll the dough into ping pong ball-sized balls. Dip them in the cinnamon mixture, roll in raisins, and use the same number of balls for each muffin. Add the apple filling as before.
  • Skipping the Apple Filling: If you prefer, you can leave out the spiced apple filling entirely. You can also omit the streusel or glaze if desired.
  • Making a Coffee Cake: To make a Cobblestone coffee cake instead, prepare the entire recipe in a well-greased tube or springform pan.