A good pumpkin bread recipe is as essential to fall as a puffy jacket, and here’s our favorite one. The scent wafting through your kitchen transports you to an autumn paradise, and the loaf falls just so into deliciously cozy-spiced slices. It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir! This quick bread never goes out of style. (Want more ideas? Try our 10 Pumpkin Bread Recipes.)

Ingredients in this pumpkin bread recipe

There are many ways to make a great pumpkin bread recipe, and every cook or chef has their own own secrets. This one is ultra moist, with the perfect sweet, cozy spiced flavor and soft, tender crumb. The best part is there’s no need for a mixer or waiting for butter to come to room temperature. You can mix it all up in one bowl! Here’s what’s in our best pumpkin bread recipe:

• Eggs
• Pumpkin puree: Use canned or homemade; the most consistent brand we’ve found is Libby’s (we’re not affiliated).
• Granulated sugar
• Neutral oil: Oil makes a moister quick bread than butter! This also allows the recipe to be made in a bowl with no stand mixer.
• Vanilla extract
• Cinnamon and pumpkin pie spice (or ginger, allspice, and nutmeg): Individual spices make the boldest flavor, but you can also use pumpkin pie spice.
• Kosher salt
• Baking powder and baking soda
• All purpose flour

Tips for baking pumpkin bread

This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one bowl! There are a few things to keep in mind for baking success:

• Use an aluminum baking pan for best results (9 x 5-inch). Ceramic and glass pans don’t cook as evenly. Use aluminum if you can! This recipe is optimized for a 9 x 5 inch pan, and it bakes up to just the right tall loaf.
• Don’t overmix. Overmixing a quick bread leads to holes in the texture of the crumb. This is most important when mixing in the flour. Mix until just combined and there are no dry spots remaining.
• Let it cool fully before serving: and leftovers taste even better! This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal. It tastes even better as leftovers the next day.

Top with a glaze (optional)

This pumpkin bread is delicious plain, but it’s even tastier with a glaze topping! This maple glaze is simple to whip up and has a sweet, maple-forward flavor. Here are a few notes:

• The maple glaze has a cozy, developed fall flavor. All you’ll need is powdered sugar, butter, maple syrup, salt and milk. It also calls for maple extract, which is optional but adds just the right pop of maple-forward flavor. It’s worth buying for fun, but the glaze tastes delicious without it.
• Want even simpler options? You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.
• Keep in mind: butter is helpful for storage. One advantage of the maple glaze is that the butter helps to make for a more solidified glaze that holds up better over time.
• Want a solid glaze? Make double the glaze recipe below and glaze the cooled bread in the pan (so the glaze doesn’t run down the sides).

Variations and mix-ins

There are lots of ways to riff on this pumpkin bread recipe, as you well know! Here are a few ideas for adding to the top or inside this bread:

• Chocolate chips: Make chocolate chip pumpkin bread by folding in 1 cup semisweet or bittersweet chocolate chips into the dough. Go to Chocolate Chip Pumpkin Bread.
• Nuts: Top the bread with ⅓ cup chopped pecans or walnuts. Toast the pecans or walnuts to bring out the flavor!
• Icing: Add ½ recipe of this Cream Cheese Frosting to the top of the bread.
• Drizzle: Drizzle this bread with Powdered Sugar Icing.
• Banana: Got bananas? Make Pumpkin Banana Bread instead.

Want more ideas? See all our favorite Pumpkin Bread Recipes!

Diet adaptations

Do you have a vegan or gluten-free diet? Don’t worry: you can still make pumpkin bread! Head to these recipes instead:

• Vegan: Go to Vegan Pumpkin Bread (a family fave!)
• Gluten Free: Go to Gluten Free Pumpkin Bread (uses oats instead of all purpose flour!)

Pumpkin bread storage

This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:

• Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
• Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
• Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.

More pumpkin recipes

When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:

• Go for our Best Pumpkin Cookies or Pumpkin Chocolate Chip Cookies
• Try Pumpkin Bread Pudding or Pumpkin Ice Cream
• Make the best Perfect Pumpkin Cake
• Try Pumpkin Chocolate Chip Bread or Pumpkin Muffins instead
• Grab Pumpkin French Toast, Pumpkin Baked Oatmeal, or Pumpkin Pancakes
• Go savory with Pumpkin Chili

01

Best Pumpkin Cookies

02

Pumpkin Bread Pudding

03

Perfect Pumpkin Cake

04

Pumpkin Bread (1 Bowl!)

This pumpkin bread recipe is…

Vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread

Pumpkin Bread Recipe (1 Bowl!)

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★★★★★

5 from 4 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 slices

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Description

This pumpkin bread recipe is the best! It’s fast and easy, made with just one bowl and bakes up into moist, cozy-spiced slices.

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Ingredients

For the pumpkin bread

• 3 eggs
• 1 cup pumpkin puree
• 1 ¼ cups granulated sugar
• ¾ cup neutral oil
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
• ¾ teaspoon kosher salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ cups [210 g] all-purpose flour

For the glaze (optional*)

• ½ cup powdered sugar
• 1 tablespoon melted butter
• 2 tablespoons maple syrup
• 1 pinch salt
• 3 drops maple extract (optional)
• 1 tablespoon milk, plus more if needed

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Instructions

1. Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked. 
2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
4. Pour the batter into the bread pan.
5. Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
6. If making the glaze, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Use a fork to drizzle across the bread. 
   
7. Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).

Notes

*You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

• Category: Bread
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Pumpkin bread recipe, pumpkin bread

A Couple Cooks - Recipes worth repeating.

Of all of the pumpkin-spiced recipes floating around this time of year, this one is arguably one of the quickest, easiest paths to the flavors of fall. Try this pumpkin dip recipe! It tastes just like pumpkin pie and you can whip it up in just 5 minutes in a food processor or blender. Scoop up a fluffy dollop with an apple slice and you’ll immediately want to devour the entire bowl. Our friends and family go crazy over this one, so here are all our secrets!

Ingredients in pumpkin pie dip

This pumpkin pie dip tastes like pumpkin pie filling: in fact, we almost like it even better! It’s pure and full-flavored, with just the right balance of cinnamon and pumpkin pie spices. We’ve made it often for friends and family, and everyone goes crazy for it. It’s ideal for a fall dinner post-apple picking or pumpkin patch visit, Halloween parties, and Thanksgiving gatherings. All you need are 6 ingredients:

• Cream cheese
• Pumpkin puree
• Powdered sugar
• Cinnamon
• Pumpkin pie spice
• Vanilla extract

Tips for making pumpkin dip

This pumpkin dip recipe takes just a few minutes to whip up! All you need is a food processor, though you can also use other tools to get the job done. Here are a few tips for making this simple dip recipe:

• Use a food processor or stand mixer. The best tool for the job is a large food processor. You can also try it in a stand mixer or with an electric hand mixer.
• Soften the cream cheese first. You can let it sit at room temperature for 30 minutes to soften, but we often don’t have the time for this. Here’s a trick: simply microwave it for 5 seconds. Just don’t do it any longer because you don’t want the cream cheese to melt!
• Blend and serve immediately. Some pumpkin dip recipes require refrigeration but why wait? Take one bite of this creamy, fluffy dip and you’ll want to devour it immediately.

Storage info

This pumpkin dip dip recipe can be eaten immediately, or you can make it in advance and store it before eating. This recipe lasts 5 days refrigerated. It becomes more solid in texture when cold, so allow it to stand at room temperature for a few minutes before serving for best results.

Ways to serve pumpkin dip

What to serve with pumpkin pie dip? Our favorite is apple slices, but there are lots of other ways to serve it. The best options are fall-favorite fruits, pretzels and cookies. It’s perfect for any fall gathering as an appetizer, snack, or even dessert! It’s especially great for kids. Here are a few ideas for dipping:

• Apple slices
• Pear slices
• Pretzels
• Ginger cookies
• Vanilla cookies
• Graham crackers

More pumpkin recipes

This pumpkin pie dip recipe is one of our favorite pumpkin recipes, but here are a few more we love to make:

• Try Pumpkin Chocolate Chip Muffins or Pumpkin Chocolate Chip Bread
• Make Pumpkin Breakfast Recipes like Pumpkin Spice Pancakes, Pumpkin Baked Oatmeal and Pumpkin French Toast
• Go for Pumpkin Ice Cream or Perfect Pumpkin Bars

01

Pumpkin Chocolate Chip Muffins

02

Pumpkin Spice Pancakes

03

35 Easy Pumpkin Recipes

04

Pumpkin Ice Cream

This pumpkin pie dip recipe is…

Vegetarian and gluten-free.

Pumpkin Dip (5 Minutes!)

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 6 to 8

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Description

Everyone loves this pumpkin dip recipe that tastes just like pumpkin pie! All you need is 5 minutes to whip up this fall favorite.

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Ingredients

• 8 ounce package cream cheese, softened 
• ¾ cup pumpkin puree
• 3/4 cup powdered sugar
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

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Instructions

1. To soften the cream cheese, plate it on a plate and microwave for 5 seconds on High power. (Alternatively, allow the block of cream cheese to sit at room temperature for 30 minutes.)
2. Place the cream cheese, pumpkin puree, powdered sugar, cinnamon, pumpkin pie spice, and vanilla extract in a food processor (or a stand mixer fitted with paddle attachment or electric hand mixer). Blend until fully combined, stopping and scraping with a spatula as needed.
3. Serve immediately or refrigerate until serving. Stores refrigerated for up to 1 week.

• Category: Dip
• Method: No Cook
• Cuisine: Dip
• Diet: Vegetarian

Keywords: Pumpkin dip, pumpkin pie dip

A Couple Cooks - Recipes worth repeating.

Need a dip idea that doubles as a sandwich spread? This sun dried tomato pesto is bursting with so much zippy flavor, you’ll want to put it on everything! Dip it with with toasted or grilled bread or crackers, and it’s a burst of savory, sweet, tangy, and herby all at once. All you need are a handful of ingredients to whip up a batch. Store it in the fridge and it’s one of those essential recipes that keep on giving: use it as a sandwich spread, pasta sauce, and more!

Ingredients in sun dried tomato pesto

Sun dried tomato pesto is always a major hit in our household when we make a batch, so we’re extra excited to share it with you. We could not stop dragging our bread slices through the lovely red puree. The flavor is a pop of bright acidity, contrasted with the rich savory undertones of the sun dried tomatoes. Make it for friends and they won’t be able to tear themselves away from the bowl! Here’s what you’ll need for this recipe:

• Pine nuts
• Sun dried tomatoes packed in oil, drained
• Garlic
• Parmesan cheese
• Fresh parsley
• Olive oil
• Salt

Pine nuts are essential (plus, a substitute)

Pine nuts are the star in traditional Italian basil pesto: they have a unique sweet undertone that is essential to the overall flavor. If you can find them, they’re fantastic in sun dried tomato pesto, too. The way the nut blends with the chewy tomatoes is heavenly.

However, pine nuts can be very expensive here in the US. Want a pine nut substitute? Try cashews, which have a slightly sweet flavor as well. Walnuts also work, though they have more of a bitter aftertaste.

Tips for making sun dried tomato pesto

This sun dried tomato pesto recipe is simply a matter of blending a few ingredients together. It’s quick and simple and takes only a few minutes to whiz together. Here are a few notes:

• Toast the nuts first. Toasting pine nuts brings out their nutty flavor in a way that’s impossible to detect without applying heat. It brings out the flavor like adding a pinch of salt does to savory recipes.
• The best tool for the job? A food processor. Use a large food processor to whiz the ingredients together in a flash.
• Or, use a mortar and pestle. Don’t have a food processor? You can also use an old school mortar and pestle to grind this pesto into a paste.

Storage info

This sun dried tomato pesto recipe lasts up to 2 weeks stored in the refrigerator. While you can freeze it for up to 3 months, the texture, consistency and flavor are all better prior to freezing. So if you can, eat it while it’s fresh!

Ways to use sun dried tomato pesto

Speaking of…what are the best ways to eat sun dried tomato pesto? We like it best as a dip with grilled bread. However, it’s also tasty as a sandwich spread or even as a pasta sauce! Here are a few ideas:

• As a dip with grilled bread or garlic toast
• With crackers or crostini
• With pasta as a quick sauce with a bit of heavy cream
• On a pizza
• In pasta salad like this Pesto Pasta Salad
• Slathered over salmon like Pesto Salmon
• With shrimp like Pesto Shrimp
• With chicken like Pesto Chicken
• Swirled into mayo for an easy Aioli

More pesto recipes

There are many more ways to make pesto: the traditional basil and other creative spins! Here are some of our favorite pesto recipes:

• Go for Basil Pesto Recipe
• Mix up a batch of Kale Pesto
• Make tasty Easy Arugula Pesto
• Opt for Easy Vegan Pesto or Vegan Cashew Pesto

01

Basil Pesto Recipe

02

Kale Pesto

03

Easy Arugula Pesto

04

20 Best Recipes with Pesto

This sun dried tomato pesto recipe is…

Vegetarian and gluten-free.

Sun Dried Tomato Pesto

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 1 ½ cups

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Description

This sun dried tomato pesto is a tasty dip or spread! Made with just 6 ingredients, it’s an easy recipe that’s bursting with flavor.

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Ingredients

• ½ cup pine nuts*
• 1 8.5 ounce jar sun dried tomatoes packed in oil, drained
• 2 medium garlic cloves, peeled
• ½ cup grated Parmesan cheese
• 1 handful fresh parsley
• ¼ cup olive oil, plus additional as needed
• ¼ teaspoon kosher salt

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Instructions

1. In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly.
2. In food processor**, add the garlic and process for a few seconds until chopped. Add the drained sundried tomatoes, pine nuts, Parmesan cheese, parsley, olive oil, and kosher salt. Process until ground into a paste, about 30 seconds.
3. Once combined, tastes. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for 2 weeks in the refrigerator (or freeze for up to 3 months, but the texture is best when refrigerated).

Notes

*You can substitute cashews for a similar flavor, though we like it best with pine nuts.

**Alternatively, you can also use a mortar and pestle.

• Category: Dip
• Method: No Cook
• Cuisine: Italian inspired
• Diet: Vegetarian

Keywords: Sun dried tomato pesto

A Couple Cooks - Recipes worth repeating.

Got zucchini? Here’s a tasty, simple way to use up this abundant green vegetable: chocolate chip zucchini bread! The loaf is soft and moist, with just the right cinnamon spiced sweetness. The best part is a generous sprinkling of chocolate chips so you get one in every bite! Welcome to your favorite new baking project, though if you’re a choco-holic you should also consider this double chocolate zucchini bread too! (Want vegan? Go to Vegan Zucchini Bread.)

Ingredients in chocolate chip zucchini bread

This zucchini bread with chocolate chips is based on our classic zucchini bread recipe: sweet, moist, and cinnamon-spiced. If you’ve got zucchini and chocolate, the remaining ingredients you might already have on hand in your pantry and refrigerator. This recipe is unique because it uses both butter and oil for the most tender crumb, and both brown sugar and white sugar for a nuanced caramel sweetness. Here are the ingredients for chocolate chip zucchini bread:

• Zucchini
• Chocolate chips
• All-purpose flour
• Unsalted butter
• Neutral oil
• Brown sugar and granulated sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder and baking soda
• Cinnamon
• Salt

Tips for baking chocolate chip zucchini bread

Chocolate chip zucchini bread is quick and simple to whip up! There are a few tips that will lead to the best results. Here’s what to know:

• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Bake until just set and the top springs back. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.

A few special notes on cooling

Topping zucchini bread with chocolate chips makes for a nice look. The only drawback? The chips take quite a while to cool and re-solidify! Allow 2 to 3 hours for the bread to cool in the pan. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into zucchini chocolate chip muffins instead!

Variation: try chocolate zucchini bread

Want a fun variation on chocolate chip zucchini bread? Try double chocolate zucchini bread! This is our favorite spin because it makes the most delicious, rich chocolate cake layer to pair with the chocolaty chips. Try it and you won’t go back! You can also make them as chocolate zucchini muffins.

Turn it into muffins!

You can also turn this zucchini chocolate chip bread into zucchini muffins to make for a quicker bake time and to shorten the cooling time. Simply do the following:

• Scoop the batter evenly into the muffin cups, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins.
• Bake until the tops are set, rotating the pans halfway through the baking, about 22 to 26 minutes total.
• Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). 

Storage info

How to store zucchini chocolate chip bread? This recipe works well made in advance, though it has great flavor the day of baking. It picks up more moisture during storage, so it tastes even more moist and delicious! Here’s how to store it:

• Room temperature (up to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil.
• Refrigerated (1 week): Refrigerating the bread helps it to stay fresher longer. Eat it cold, or let it come to room temperature before serving.
• Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months this way.

More zucchini recipes

Got more zucchini to use up? Here are a few great zucchini recipes to try:

• Make our Chocolate Zucchini Bread, Lemon Zucchini Bread, or Banana Zucchini Bread
• Mix up Chocolate Zucchini Muffins
• Go for tasty savory Zucchini Fritters
• Make Stuffed Zucchini Boats or Perfect Zucchini Lasagna
• Grab Baked Zucchini or Creamy Zucchini Pasta

01

Lemon Zucchini Bread

02

Chocolate Zucchini Muffins

03

Zucchini Fritters

04

Stuffed Zucchini Boats

This chocolate chip zucchini bread recipe is…

Vegetarian. For dairy-free, use dairy-free milk and vegan butter or more oil. For vegan, go to Vegan Zucchini Bread.

Chocolate Chip Zucchini Bread

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12

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Description

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

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Ingredients

• ¼ cup unsalted butter, melted (or vegan butter or more oil)
• ⅓ cup neutral oil
• ½ cup brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tablespoon milk of choice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon kosher salt
• 2 cups [280 g] all-purpose flour
• 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
• 1 cup chocolate chips, plus more for topping

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt. 
3. Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. Gently fold in the chocolate chips by mixing a few times. 
4. Pour the batter into the prepared loaf pan. Top with an additional sprinkle of chocolate chips. 
5. Bake 60 to 65 minutes* until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 

Notes

*If it’s still not done, continue baking for a few minutes until fully cooked (the internal temperature should 200°F.)

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Chocolate chip zucchini bread, zucchini bread with chocolate chips, zucchini chocolate chip bread, zucchini bread chocolate chip

A Couple Cooks - Recipes worth repeating.

When it comes to side dishes, here’s a classic that’s almost no one will turn down: garlic bread! This garlic bread recipe is buttery, garlicky, crunchy, chewy, and absolutely irresistible. It’s tender on the inside and crunchy on top from broiling it with Parmesan cheese. Here we’ve broken down the steps with photos so it’s easy to follow. Let’s get cooking!

Best bread for garlic bread

The best bread for garlic bread is French bread, or any medium sized artisan bread loaf. It can be hard to find bread specifically labeled “French,” so just find something that looks similar to what you see here. Avoid using a baguette, which is smaller and crustier, and doesn’t make as good of garlic bread.

How to make garlic bread

This is our very favorite easy garlic bread, perfect as a side for pasta like veggie lasagna or creamy cavatappi, or as an appetizer dipped into marinara sauce. It’s got the best rich and savory flavor, and crunchy yet chewy texture. Here’s how to do it in 4 simple steps!

Step 1: Use French bread and slice it lengthwise.

Slice the bread lengthwise, as shown in the photo below. This makes for the fun strip-sized pieces you see above, versus a large round bread circle. While you’re cutting the bread, make sure you preheat the oven to 400°F.

Step 2: Brush the cut sides with garlic butter and bake 8 minutes.

Melt the butter in the microwave , or place it in a saucepan over low heat for a minute or two. Then transfer it into a small bowl and grate in 3 garlic cloves. The easiest way to grate garlic is with a microplane (here’s the microplane we use). If you don’t have a grater, just mince the garlic as finely as possible. Mince the fresh parsley as finely as possible as well: you’ll want it to be very fine flecks.

Add the parsley to the butter, then use a brush to brush it evenly onto the cut sides of the bread. Place the halves together, cover the garlic bread loaf in foil and bake for 8 minutes until warmed through.

Step 3: Top with Parmesan and broil 2 to 3 minutes.

Here’s the fun part: remove the bread from the oven and sprinkle it evenly with grated Parmesan cheese. (Grated Parmesan is the type that looks like powder, while shredded is long shreds.). Then broil the garlic bread for 2 to 3 minutes, which gives it an irresistibly crunchy topping. Rotate the baking sheet halfway through broiling to get an even brownness.

Step 4: Slice into pieces and serve!

Finally, slice the bread into thin slices cross-wise. This makes the perfect crunchy tender strips for serving as a side dish. Serve immediately warm out of the oven. Or, you can put the strips back into the aluminum foil, turn down the oven to 350 degrees, and keep them warm until serving. Voila: the best easy garlic bread ever!

What to serve with this easy garlic bread

What doesn’t go well with garlic bread, really? Here are some great entrees that would be made more perfect with garlic bread:

• Pair with Easy Stuffed Shells, Pasta Pomodoro, Penne Pomodoro or Classic Red Sauce Pasta
• Go for Vegetarian Lasagna with Ricotta, Lasagna Roll Ups or Zucchini Lasagna
• Dip it into Homemade Tomato Sauce or Baked Goat Cheese as an easy appetizer
• Pair it with Tomato Artichoke Soup or Classic Tomato Soup

Love garlic? Try more Great Garlic Recipes like simple and impressive Garlic Butter, Garlic Confit, Garlic Noodles, and more.

01

Lasagna Roll Ups

02

Pasta Pomodoro

03

Homemade Tomato Sauce

04

Classic Tomato Soup

This easy garlic bread recipe is…

Vegetarian. For vegan, omit the Parmesan cheese and use vegan butter or olive oil (still complete the broiling step since it adds a nice crunch).

Garlic Bread

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★★★★

4 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8

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Description

This garlic bread recipe is crunchy on top, chewy on the inside, and bursting with garlicky, buttery flavor. It’s a total crowd pleaser!

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Ingredients

• 1 loaf French bread (or any medium-sized artisan loaf)
• 4 tablespoons melted salted butter
• 3 cloves garlic, grated or minced finely
• 1 tablespoon finely chopped parsley
• 2 tablespoons grated Parmesan cheese
• Kosher salt

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Slice the entire loaf of bread in half lengthwise (see the photos).
3. Mix the butter with the finely chopped parsley and grated garlic, grating it right into the butter (or if you don’t have a microplane or grater, mince the garlic as finely as possible). Then brush the garlic butter onto the cut sides of the bread. Sprinkle the cut sides with a bit of kosher salt.
4. Place the cut sides of the bread halves together and wrap the loaf in foil. Place the bread on a baking sheet and bake for 8 minutes until warmed through.
5. Remove the foil and place the bread cut side up on the baking sheet. Sprinkle with grated Parmesan cheese.
6. Broil for 2 to 3 minutes until browned and crispy, rotating the pan halfway through so the color is even. Cut the bread into slices and serve immediately (or place it back in foil and keep warm in a 350 degree oven until serving).

• Category: Side Dish
• Method: Baked
• Cuisine: Italian American

Keywords: Easy Garlic Bread, Garlic Bread, Garlic Bread Recipe

A Couple Cooks - Recipes worth repeating.

Here’s a surprise favorite in our house when it comes to zucchini recipes: Lemon Zucchini Bread! We’ll make this instead of classic zucchini bread every time. This loaf is incredibly moist, super zingy from the lemon zest and topped with a flavor-popping sweet glaze. Cut it into thick slices and it’s extremely irresistible. I’m a huge chocolate person, but this is my favorite variation on zucchini bread (though this Chocolate Zucchini Bread is an extremely close second).

Ingredients in lemon zucchini bread

This lemon zucchini bread is a spin on our classic zucchini bread, using lemon juice, zest, and and a sweet lemon glaze. But it tastes even greater than just a citrus variation: it transforms its entire character from comforting and homey to bright and zippy! We could not stop sneaking bites of this one. The glaze absolutely makes the flavor, so don’t be tempted to leave it out. Here are the ingredients you’ll need:

• Zucchini
• Lemon zest and juice
• All-purpose flour
• Unsalted butter
• Neutral oil
• Granulated sugar and powdered sugar
• Eggs
• Vanilla extract
• Baking powder and baking soda
• Salt

Rubbing the zest enhances its flavor

This recipe uses a trick for enhancing the lemon flavor. Instead of adding the lemon zest right to the recipe, you’ll place the zest in the sugar and use your hands to rub it into the sugar for a minute or so. This activates the essential oils in the zest, helping it to taste more lemony than it would without this step.

Tips for baking lemon zucchini bread

If you’re a zucchini bread fan, you’ll know it’s simple to mix up: mix the wet and dry ingredients, pour in the pan, and bake! Here are a few tips for making the perfect bread:

• Zest your lemon first before juicing it. Lemons are difficult to grate once they’re juiced, so don’t forget the zest. A microplane grater makes quick work of it; it’s a handheld grater with small sharp holes that’s easier to use and clean than a box grater.
• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Don’t overmix! This is extremely crucial when making a zucchini bread. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.

For the lemon glaze

What makes this lemon zucchini bread is the glaze, which infuses a huge citrus burst. It brings the flavor to just the right pop, so we think it’s required here. Here’s what to know about the glaze:

• Wait until the bread is cool prior to icing. Otherwise, the icing will melt into the bread.
• Use a fork! A fork makes the best drizzly lines: with a spoon it’s a bit too chunky.
• Use less if desired. You can make a half recipe of the icing if you’d like to cut the sugar.

Storage info

This lemon zucchini bread is best stored refrigerated because of the lemon glaze. Refrigerate wrapped in aluminum foil for up to 10 days, then bring to room temperature before enjoying. You can also freeze un-iced bread for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More lemon recipes

This lemon zucchini bread is one of our top favorite quick breads, for its moist texture and zippy flavor. We couldn’t get enough of it! Here are a few other favorite lemon recipes:

• Try Lemon Blueberry Bread or Lemon Blueberry Muffins
• Go for Grandma’s Lemon Bars
• Make classic Lemon Curd
• Mix up Lemon Ricotta Pancakes or Lemon Butter Sauce

01

Lemon Blueberry Bread

02

Classic Lemon Bars

03

Lemon Curd

04

25 Zesty Lemon Recipes

This lemon zucchini bread recipe is…

Vegetarian.

Lemon Zucchini Bread

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★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 slices

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Description

This lemon zucchini bread is incredibly moist with a bright citrus zing! Bake it up and top it with a zesty glaze.

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Ingredients

For the Bread

• 1 ½ tablespoons lemon zest (2 large lemons)
• 1 ¼ cups granulated sugar
• ¼ cup unsalted butter, melted
• ⅓ cup neutral oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 tablespoon fresh squeezed lemon juice
• 2 cups [280 g] all-purpose flour
• 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh squeezed lemon juice

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
2. Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest). 
3. Whisk in the melted butter, oil, eggs, vanilla, baking powder, baking soda, salt, and lemon juice. Use a spatula to mix in the flour and zucchini until just combined. 
4. Pour the batter into the loaf pan. Bake 60 to 65 minutes (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!) 
5. Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature, at least 1 hour or more.
6. Mix the glaze ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more liquid). Use a fork to drizzle the top of the bread with the icing. Allow the glaze to dry for 15 minutes, then slice into pieces and serve.
7. The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Lemon zucchini bread

A Couple Cooks - Recipes worth repeating.

Anything fritter always captures our imagination, since they’re essentially fried dough balls (who could resist?). So with corn season underway, it’s only natural that we’d end up here. Try this irresistible and easy corn fritters recipe! They come out crisp-edged and golden, with a savory sweet batter of cornmeal and spices and big sweet pops from the corn kernels. Dip them into a creamy sauce and there’s nothing better! They’re great as an appetizer, though we also love them warm from the stovetop as a simple dinner with some summery salads.

Ingredients in corn fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten all over the world, but corn fritters were most likely invented in the American South, where they are a popular food today.

There are lots of tasty dessert fritters (like apple or cherry), but we prefer frying up savory ones like these zucchini fritters. This corn fritters recipe is similar but even simpler, with a batter that uses both all-purpose flour and cornmeal to give it a nuanced corn flavor. Here are the ingredients in this corn fritters recipe:

• Fresh corn (or canned)
• Green onion
• Eggs
• Milk
• All-purpose flour
• Cornmeal
• Sugar
• Baking powder
• Garlic powder
• Kosher salt
• Oil, for frying

Fresh corn vs canned

The best way to make corn fritters is using fresh, in-season corn on the cob. The sweet, juicy flavor is irreplaceable. Of course, it’s only available certain months of the year, so a close second is canned corn! It has added sugar and salt and a more mellow flavor (it’s partially cooked, so the texture is different as well).

We prefer canned corn instead of frozen corn for this recipe, and it’s also superior to out-of-season corn on the cob packed in plastic. You can use either if you’d like, but know the flavor is not nearly as good. If you do, make sure to boil them first so that the texture is softer.

Tips for frying corn fritters

This corn fritters recipe is pan fried instead of deep fried. Deep frying submerges a fritter in oil, and with this method you can make them into ball shapes. (You can certainly use this method for the recipe if you like!) Pan frying uses less oil and cooks each side of the fritter, so the pancake shape is needed to get everything cooked to golden brown. Here are a few tips for cooking corn fritters:

• Add just enough oil to cover the bottom of the pan. The corn fritters are pretty thin, so you can get away with a moderate amount of oil.
• The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
• Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.
• Remove the fritters to a baking rack. This helps them cool without getting soggy on the bottom.
• Sprinkle with extra salt before serving. We like a sprinkle of flaky sea salt to really make the flavors pop!

Storage and make-ahead info

One thing to know about corn fritters: they’re best hot from the pan! You’ll want to eat them as close to cooking as possible. However if you’d like, you can store leftovers refrigerated for 1 to 2 days. They do become more soggy when stored, so reheat them in a pan with a drizzle of oil before serving.

Want to make them ahead? You can prep some of the batter ingredients in advance, but cook them the day of. Cut the corn from the cob and store it in a sealed container in the refrigerator, then mix up the dry ingredients and store them separately at room temperature. The day of making, whisk together the batter and fry the fritters.

Sauce ideas for corn fritters

How to serve corn fritters? They taste great as is, but you can dunk them into a creamy sauce for a next level experience. Here are a few top ideas for dipping:

• Sour cream
• Garlic aioli, a punchy, pungent creamy sauce
• Remoulade sauce, a French sauce made with mayo, capers and spices
• Ranch dressing, that classic American dip
• Cilantro sauce, a creamy, bright green sauce
• Pesto aioli, bursting with basil
• Sour cream sauce, a spiced, saucy version
• Chipotle aioli, a dip with a little kick

More corn recipes

Want more with fresh or canned corn? Try these corn recipes to feature this seasonal ingredient:

• Mix up a zingy Corn Salsa or go for creamy Corn Dip
• Try classic Creamed Corn or easy Skillet Fried Corn
• Make Classic Corn Salad or Grilled Corn Salad
• Mix up a pot of Corn Chowder or Chicken Corn Chowder
• Fire up the grill for Grilled Corn or Elote

01

Corn Salsa

02

Creamed Corn

03

How to Grill Corn on the Cob (3 Ways!)

04

Skillet Fried Corn

This corn fritters recipe is…

Vegetarian.

Easy Corn Fritters

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12

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Description

This corn fritters recipe is quick and simple! Pan fry the batter into golden, savory patties and serve with a creamy dipping sauce.

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Ingredients

• 3 cups fresh corn kernels* (about 4 ears; or 2 cans corn, drained)
• 1 green onion, thinly sliced
• 2 eggs
• ¾ cup milk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 ½ tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• 1 ½ teaspoons kosher salt (1 ¼ teaspoons for canned corn)
• Olive oil or neutral oil, for frying
• Flaky sea salt, for garnish (or more kosher salt)
• Parsley, for garnish
• Sour cream or garlic aioli, for serving (or see Sauces section above)

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Instructions

1. Use a sharp knife to cut the corn from the cobs (or drain the canned corn). Thinly slice the green onion.
2. In a medium bowl, whisk the eggs and milk. When then whisk in the flour, cornmeal, sugar, baking powder, garlic powder and kosher salt until a thick batter forms. Fold in the corn kernels using a spatula.
3. Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom. Add the fritters by dropping from ¼ cup measure, then spreading them out to be thin with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
4. Remove and place on a a baking rack to cool slightly (so they don’t become soggy on the bottom). Immediately sprinkle with a bit of flaky sea salt (or more kosher salt) to allow the flavor to pop and if desired, garnish with parsley and serve with sour cream, aioli or another dipping sauce. Finish cooking the remaining batches of the fritters. Serve immediately. The fritters are best the day they are made, but you can store leftovers refrigerated for 1 to 2 days if desired and reheat them in a pan with a drizzle of oil before serving.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it! Or substitute canned corn (we don’t recommend frozen corn here).

• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Corn fritters, corn fritter recipe

A Couple Cooks - Recipes worth repeating.

Sure, tomatoes are the most popular ingredient for making a salsa. But what we love almost even better? A good corn salsa recipe! Salsa made with corn is zingy and bright, with sweet pops from the kernels and a zingy flavoring of lime, cilantro and cumin. Use it for dipping tortilla chips, or spoon it onto tacos, into burritos and more! You can make it when sweet corn is in season, or use canned out of season. Here’s how to make it!

Ingredients in corn salsa

Corn salsa is simple to whip up using either fresh or canned corn. Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but corn salsa is a very popular variation. All recipes vary, but the majority feature tomato, onion, jalapeno and lime. Here are the ingredients in this corn salsa recipe:

• Fresh or canned corn
• Tomato
• Red onion
• Cilantro
• Jalapeño pepper
• Lime juice
• Olive oil
• Cumin
• Sugar and salt

Fresh corn vs canned

Fresh, in season corn on the cob has the best flavor in a corn salsa. While it is only available certain months of the year, the difference is notable. The sweet, juicy flavor is unbeatable!

But for a substitute, canned corn works well, too. It has added sugar and salt and a more mellow flavor. It’s partially cooked, so the texture is a little softer. While you could use cooked frozen corn as well, we find it doesn’t have quite the same flavor. We prefer fresh or canned!

Whether to boil the corn

This corn salsa is delicious with fresh, in season corn cut right from the cob! The local corn from our farmers market is a bright burst of sweetness! But when it’s out of season, grocery store corn can be less flavorful.

If you’re using out of season corn, we suggest boiling it before making this salsa recipe! This makes the texture a little more pleasant. (You’ll also likely need to add a bit more sugar to the recipe.) You can also boil the corn if you prefer not eating fresh corn. However, it’s perfectly safe to eat fresh corn cut off the cob without cooking it!

Tips for making corn salsa

This corn salsa recipe is quick and simple: it’s mostly a matter of chopping and mixing! Here are a few things to keep mind:

• The chopping takes a bit of time, especially if you’re using fresh corn. Here’s a trick for how to cut corn off the cob.
• Take care when chopping the jalapeño: avoid touching your eyes and make sure to wash your hands right away! If you like spicy foods, you can include the jalapeño seeds in the salsa (but we prefer it without here).
• Season with sugar to taste. Depending on the ripeness of your corn, you may need to add more sugar to taste.

Storage info

Homemade corn salsa lasts up to 4 days refrigerated in a sealed container. It may release more liquid over time, so serve it with a slotted spoon if using in tacos. You also may need to refresh the flavors with a pinch or two of salt.

How to serve it

Once you’ve got your corn salsa made, there are so many ways to use it! Here are a few ways to serve this tasty dip or sauce:

• Serve with tortilla chips as an appetizer (even better, make homemade tortilla chips)
• Spoon onto tacos like salmon tacos, shrimp tacos, fish tacos, mushroom tacos, sweet potato tacos, or black bean tacos
• Serve with grilled fish like grilled salmon, grilled cod or grilled shrimp
• Add to chicken dishes like garlic chicken
• Serve in bowl meals like burrito bowls, shrimp bowls, and more

More corn recipes

Want more with fresh or canned corn? Here are some great corn recipes to use this ingredient:

• Try classic Creamed Corn or Skillet Fried Corn
• Go for Easy Corn Fritters, Corn Chowder or Chicken Corn Chowder
• Go for Mexican Inspired Corn Dip
• Make Classic Corn Salad or Black Bean and Corn Salad
• Fire up the grill for Grilled Corn on the Cob or Elote (Mexican Grilled Corn)

01

Creamed Corn

02

Perfect Grilled Corn on the Cob

03

21 Tasty Corn Recipes

04

Easy Corn Fritters

This corn salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Corn Salsa

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6

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Description

It’s simple and fun to make this corn salsa recipe! It’s fresh and zesty, perfect with tortilla chips, tacos, and more.

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Ingredients

• 2 cups fresh corn kernels (about 3 large or 4 medium cobs) or 15-ounce can corn
• ½ cup diced tomato (1 medium tomato)
• ½ cup diced red onion
• ¼ cup finely chopped cilantro
• 1/2 jalapeño pepper, seeds removed and minced
• 2 tablespoons fresh lime juice
• 1 teaspoon olive oil
• ¼ teaspoon cumin
• ¼ teaspoon granulated sugar, plus more to taste
• ¼ teaspoon kosher salt
• Tortilla chips, for serving

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Instructions

1. Shuck the corn, removing the silk. 
2. If desired*, boil it first: Place the salt in a large pot of water and bring it to a boil. When the water is boiling, place the corn cobs in the pot. Boil covered for 5 minutes, until bright yellow and cooked through.
3. Cut the corn off the cob. 
4. Mix all ingredients together. Taste and add a few pinches sugar if desired to bring out the flavor (depending on the ripeness of the corn). For a spicier salsa, you can add the jalapeño seeds if desired. Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve with tacos, bowl meals, grilled fish, shrimp, or chicken. Store for up to 4 days refrigerated.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it!

• Category: Appetizer
• Method: No Cook
• Cuisine: American
• Diet: Vegan

Keywords: Corn salsa, corn salsa recipe

A Couple Cooks - Recipes worth repeating.

There are tasty recipes and then there are family favorites, and this one will make you a legend in your circles: Chocolate Zucchini Bread! It’s beautifully moist, dark chocolaty and sprinkled with a generous helping of chips, making pools of melty chocolate if it’s warm and satisfying chunks when it’s cooled. We’re picky when it comes to chocolate breads and this one is truly sublime. It’s got just the right rich flavor and works as a snack or a dessert: top it with whipped cream for a true delight! Here are all our secrets.

Ingredients in chocolate zucchini bread

This chocolate zucchini bread recipe will wow your friends and family: at least it did for us! We recently visited family in Alaska and enjoyed it at a cookout with a sea view. Afterwards everyone asked for the recipe, solidifying it as “the chocolate zucchini bread.” There are a few things that are essential to the big flavor: Dutch process cocoa powder makes the best deep chocolaty flavor, and a mixture of butter and oil makes the best moist, even crumb. Here are the ingredients you’ll need:

• Zucchini
• All-purpose flour
• Dutch process (dark) cocoa powder
• Unsalted butter
• Neutral oil
• Brown sugar and granulated sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder and baking soda
• Salt

Dutch process vs standard cocoa powder

Dutch process (dark) cocoa powder really is essential for the flavor in this recipe! This special type of cocoa powder is treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. This makes the flavor ultra chocolaty, with deep rich notes versus lighter fruity notes that you’ll get with regular cocoa powder.

• Dutch process cocoa powder is available in the baking aisle at your local grocery. Or buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
• Recipes that use Dutch process cocoa powder? Try these Chocolate Muffins, Chocolate Banana Muffins, No Bake Cookies, Mug Cake, and this favorite trick, Healthy Chocolate Pudding.

Tips for this chocolate zucchini bread recipe

Chocolate zucchini bread is simple to whip up, but there are a few keys to success here. When we made it in Alaska my sister used a ceramic pan, which ended up with a drier result than when using an aluminum pan. Here are a few notes to keep in mind:

• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly and can result in a drier, cakier bread. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Don’t overmix! This is extremely important with a quick bread. Overmixing the batter can cause holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
• Don’t overbake. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.

A few special notes on cooling

Topping chocolate zucchini bread with chocolate chips makes for a nice look. However, there is a drawback: the chips take quite a while to cool and re-solidify. You’ll want to allow 2 to 3 hours for the bread to cool in the pan, and even then sometimes the chips aren’t fully solidified. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into chocolate zucchini muffins instead!

Variation: make it into muffins!

Want a variation on this recipe? Turn it into muffins! They bake in only 20 minutes and take only about an hour to cool. To make chocolate zucchini bread muffins, simply do the following:

• Add 1 tablespoon milk to the batter.
• Divide the batter into 12 muffin cups and top with the remaining chocolate chips.
• Bake for 20 to 26 minutes at 375°F.

More zucchini bread and muffins

There are so many ways to mix up zucchini bread! This chocolate zucchini bread is our absolute favorite, but a close second is lemon zucchini bread: it’s zingy and bright! It’s the exact opposite of this bread but nearly as satisfying. Here are a few more zucchini recipes:

• Go for classic Zucchini Bread
• Make bright and zesty Lemon Zucchini Bread, topped with a lemon glaze
• Opt for plant-based with Vegan Zucchini Bread
• Mix up Best Zucchini Muffins or Healthy Zucchini Muffins

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Zucchini Bread

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Lemon Zucchini Bread

03

Best Vegan Zucchini Bread

04

Chocolate Zucchini Muffins

Best Chocolate Zucchini Bread

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12 slices

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Description

This chocolate zucchini bread recipe really is the best: moist, rich, and chocolaty, generously sprinkled with chips. A family favorite!

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Ingredients

• ¼ cup melted unsalted butter
• ⅓ cup neutral oil (vegetable, grapeseed, or canola)
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cup [210 g] all-purpose flour
• ½ cup Dutch-process (aka dark) cocoa powder (no substitutes!*)
• 2 cups large grated zucchini (about 12 ounces or 2 medium zucchini), packed
• 1 cup semi sweet chocolate chips

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch aluminum loaf pan.
2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, vanilla, baking powder, baking soda, and salt.
3. Use a spatula to mix in the flour, cocoa powder and zucchini until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in ¾ cup chocolate chips, mixing gently a few times.
4. Pour the batter into the loaf pan. Top with the remaining ¼ cup chocolate chips*.
5. Bake 60 to 65 minutes until the top is set (a toothpick inserted should have only a few clinging crumbs, but it’s hard to tell with the chocolate chips since they can melt onto the toothpick!). Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread can be stored up to 3 days at room temperature wrapped in aluminum foil or up to 1 week refrigerated tightly wrapped. You can also freeze for up to 3 months.

Notes

*Don’t substitute regular cocoa powder here: the flavor is not nearly as developed and chocolaty. Dutch process cocoa powder is easy to find in the baking aisle. We like the brands Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

**If you’d like, you can omit the chocolate chips from the top. This allows you to remove the bread from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. This is important because when you remove the bread from the pan, the warm chips can get very messy.

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Chocolate zucchini bread, chocolate zucchini bread recipe

A Couple Cooks - Recipes worth repeating.

When it comes to iconic yogurt-based dipping sauces, tzatziki sauce is at the top of the list! This famously creamy and garlicky Greek cucumber sauce is commonly served as a dip with pita or veggies, or a sauce with falafel or gyros: but it works with just about anything! After an epic trip to Greece, we created a version to capture the magic of our experience with this traditional dip. Whether you’re dunking pita chips or slathering on a sandwich, we know you’ll love this one!

Common tzatziki ingredients

Tzatziki is a yogurt and cucumber sauce that is common in Mediterranean and Middle Eastern cuisine, specifically Greek and Turkish food. It is often served as a side dish with pita or veggies, or as a sauce with gyros or falafel.

There are lots of opinions when it comes to this dip, especially about what makes the most authentic tzatziki recipe! We don’t have Mediterranean or Middle Eastern heritage, so we honor the great tradition of this cuisine (here’s a traditional recipe by a Greek chef). Here are the common ingredients in tzatziki:

• Full fat Greek yogurt: Using full-fat yogurt is key to get the desired creaminess!
• Grated cucumber: Just enough to keep the creamy consistency. It’s best to use an English cucumber since you don’t have to peel or seed it!
• Garlic: Fresh garlic is essential here; don’t use jarred minced garlic.
• Olive oil: Oil is important for taste and texture.
• Red wine vinegar: a bit of acid adds some tang. Some people use lemon, but our research shows the most authentic is vinegar.
• Fresh dill (optional): Fresh dill is not always included in traditional Greek tzatziki, but we love how the herbaceous flavor enhances the dip.
• Salt: Salt is essential for good seasoning.

How to make tzatziki sauce

There’s just one trick to tzatziki sauce: otherwise it’s just dump and stir! Cucumbers are full of water, so it’s important to remove as much excess as possible before mixing it into the dip. Here’s what to know:

• Peel and grate the cucumber, then salt it and let it stand 10 minutes. This helps to draw out the liquid.
• Squeeze out as much excess liquid as possible with your hands. This is essential, otherwise the dip will be much too runny.
• Mix! Then mix the cucumber with the Greek yogurt, garlic, olive oil, and seasonings.

English cucumber vs standard cucumber

This tzatziki sauce is best using an English cucumber versus a standard one, but either works! English cucumber has a sweet flavor and imperceptible skin and seeds, making it simple to use in this recipe. You can use a standard cucumber, but make sure to seed and peel it first since the peel is very bitter and the seeds are large. Persian cucumbers also work: they are similar to an English cucumber but smaller!

Storage for homemade tzatziki

Tzatziki tastes even better after it’s been chilled for a few hours: but it’s great right away, too! How long does homemade tzatziki last? Store it in a sealed container for up to 1 week in the refrigerator.

Ways to serve it

Tzatziki sauce is full of creamy, bold, garlicky flavor: perfect for dipping and adding to sandwiches or serving with chicken or fish. Here are a few ideas on how to serve this tzatziki sauce recipe:

• Vegetables as a dip, like carrots, cucumber, red pepper strips, etc
• Pita bread or pita chips
• Falafel or falafel sandwich
• Gyros
• Chicken
• Burgers, like beef, salmon, chickpea burgers, or falafel burgers
• Salmon, pan fried, grilled or baked
• Fritters like zucchini fritters
• Fish cakes like salmon cakes, salmon croquettes, or tuna cakes
• Salads or bowl meals like Falafel Salad or Mediterranean Bowl

More sauces and dips

And that’s it! Let us know what you think of this tzatziki sauce recipe in the comments below. Here are a few more essential sauce recipes to try:

• Make Garlic Butter Sauce, Lemon Garlic Butter Sauce, or Lemon Pepper Sauce
• Go for Peanut Sauce Recipe or bright green Basil Pesto or Chimichurri Sauce
• Simmer pasta sauces like Homemade Tomato Sauce, Arrabiata Sauce or Pomodoro Sauce
• Opt for dipping sauces like Romesco Sauce, Easy Avocado Sauce or Sour Cream Sauce

01

45 Essential Sauces

02

Peanut Sauce Recipe

03

Garlic Butter Sauce

04

Chimichurri Sauce

This tzatziki sauce recipe is…

Vegetarian and gluten-free.

Tzatziki Sauce

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 ½ cups

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Description

This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros, and more.

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Ingredients

• 1 cup finely grated English cucumber* (10 ounces or ¾ large cucumber)
• 2 cups (18 ounces) full-fat Greek yogurt
• 2 medium garlic cloves, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1 tablespoon chopped fresh dill (optional)
• Fresh ground black pepper

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Instructions

1. Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with ½ teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
2. In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper. Stir in the grated cucumber.
3. Serve immediately, or refrigerate for up to 1 week.
4. Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
   To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.

Notes

*You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.

• Category: Dip
• Method: No Cook
• Cuisine: Greek
• Diet: Vegetarian

Keywords: Tzatziki Sauce, Tzatziki, Tzatziki recipe, Tzatziki sauce recipe

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