Lemon Zucchini Bread

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

A Couple Cooks – Recipes worth repeating.

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

Lemon zucchini bread

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
Lemon zucchini bread

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.
Lemon glaze

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.

Lemon zucchini bread

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:

This lemon zucchini bread recipe is…

Vegetarian.

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Lemon zucchini bread

Lemon Zucchini Bread


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

Description

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


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

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.

Chocolate Zucchini Bread

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

A Couple Cooks – Recipes worth repeating.

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

Chocolate Zucchini Bread

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
  • Cinnamon
  • Salt
Dutch process vs regular cocoa powder

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.

Chocolate Zucchini Bread

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 a toothpick comes out clean, about 60 to 65 minutes. The internal temperature should be between 200°F and 205°F.
Chocolate Zucchini Bread Recipe

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 2 muffin cups and top with the remaining chocolate chips.
  • Bake for 20 to 26 minutes at 375°F.
Chocolate Zucchini Bread Recipe

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:

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Chocolate zucchini bread

Best Chocolate Zucchini Bread


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

Description

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


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

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!). Cool in the pan until 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 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.

Blueberry Scones

Tender blueberry scones include lemon zest and a tart lemon glaze for a bright and flavorful scone that is as delicious with your afternoon coffee or tea as it is for breakfast. You guys know that I love a good scone. If I have my choice between a scone and a doughnut (even a frosted …

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Tender blueberry scones include lemon zest and a tart lemon glaze for a bright and flavorful scone that is as delicious with your afternoon coffee or tea as it is for breakfast.

Two blueberry scones on a white plate. One of the scones is broken in half to show the texture of the crumb.

You guys know that I love a good scone. If I have my choice between a scone and a doughnut (even a frosted one from Dunkin’), I’ll gladly get down with the scone any day of the week.

I’ve been making the same scone base for years because to me, it’s perfect. 

One of my favorite things about scones is that they’re super customizable. From vanilla bean scones, glazed orange scones and bacon and cheddar Scones to these lemony blueberry scones – I’m pretty confident that you can create a scone with just about anything in your fridge.

Sweet or savory, scones are something you can eat for breakfast, snack with tea, or as dessert at the end of the day. Blueberries are starting to get perfect around here, and I just can’t refuse a fresh summer berry. 

Plus, we all know that blueberries and lemon are pretty much one of the happiest marriages in baking land, and combined in a scone they are completely irresistible!

(more…)

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Banana Nut Bread

Topped with a sweet streusel, this banana nut bread is moist and delicious, packed with mashed bananas and pieces of walnuts or pecans. A couple of months ago, I made a trip to Starbucks and treated myself to a slice of their banana bread. If you’ve never had their banana bread, it is studded with …

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Topped with a sweet streusel, this banana nut bread is moist and delicious, packed with mashed bananas and pieces of walnuts or pecans.

Stack of three slices of banana nut bread on a white plate with a bite taken from the top slice.

A couple of months ago, I made a trip to Starbucks and treated myself to a slice of their banana bread. If you’ve never had their banana bread, it is studded with walnuts.

I had forgotten until then how much I love nuts in banana bread. So of course I had to go home and immediately whip up a loaf of my favorite banana bread with plenty of nuts in it. 

This banana nut bread is super moist, perfectly sweet, crunchy from the walnuts or pecans, and topped with a gorgeous streusel. It’s incredible on its own or alongside a cold-brew coffee or your favorite tea.

(more…)

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Buttermilk Drop Biscuits

Buttermilk drop biscuits are fluffy, buttery, and so easy to make. Serve these biscuits alongside a bowl of soup for dinner or as part of a special weekend breakfast. Brunch food is the best food. Whether it’s a pan of make-ahead breakfast casserole, a batch of pecan sticky buns, or the classic eggs benedict, I …

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Buttermilk drop biscuits are fluffy, buttery, and so easy to make. Serve these biscuits alongside a bowl of soup for dinner or as part of a special weekend breakfast.

Bite taken from a buttermilk drop biscuit that has been split in half and topped with butter and berry jam.

Brunch food is the best food. Whether it’s a pan of make-ahead breakfast casserole, a batch of pecan sticky buns, or the classic eggs benedict, I can’t get enough of breakfast and brunch food.

That’s why these buttermilk drop biscuits are a total must-make. 

They are versatile enough to be part of your next brunch menu or be served as a side dish at dinner. They’re buttery, fluffy, and so flavorful.

And even better? They’re super easy to make.

(more…)

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Strawberry Banana Muffins

These strawberry banana muffins are packed full of oats, fresh strawberries, and mashed bananas for a delicious breakfast or afternoon snack. I love when I get to enjoy a leisurely cup of coffee after getting Elle out the door to school.  I’ll sip on some coffee sweetened with vanilla coffee syrup (or maybe a vanilla …

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These strawberry banana muffins are packed full of oats, fresh strawberries, and mashed bananas for a delicious breakfast or afternoon snack.

Three strawberry banana muffins stacked on a white plate.

I love when I get to enjoy a leisurely cup of coffee after getting Elle out the door to school. 

I’ll sip on some coffee sweetened with vanilla coffee syrup (or maybe a vanilla chai) and scroll through my social media feeds before I get started on work. And it’s a really good morning when I have a muffin or scone to snack on.

I love muffins that are packed with tons of fruit, like apple streusel muffins, morning glory muffins, or blueberry crumb muffins

These strawberry banana muffins fall into that category. And they’re perfect for this time of year when fresh strawberries are really starting to get good!

(more…)

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Lemon Blueberry Bread

This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.…

A Couple Cooks – Recipes worth repeating.

This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.

Lemon blueberry bread

Here’s a bright, zingy quick bread that will make friends and family come running: this Lemon Blueberry Bread! This one is beautifully moist and lemon-scented, thanks to a secret ingredient. Drizzle it with a cream cheese glaze, which makes a festive look and another pop of sweet to each bite. We’ve made a lot of quick breads but this one is a family favorite: it’s so refreshing and delicately soft! This one’s a must try, in our opinion: perfect for spring and summer baking.

Ingredients in lemon blueberry bread

This lemon blueberry bread has the best zingy flavor and moist texture. In fact, it turned out even better than we were expecting! The lemon extract and lemon zest really make magic here (more on that below). Aside from those and blueberries, most of the ingredients you may already have on hand in your pantry or refrigerator. Here’s what you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Eggs
  • Neutral oil
  • Greek yogurt or sour cream
  • Milk
  • Lemon juice and lemon zest
  • Lemon extract
  • Blueberries
Blueberry lemon bread

The secret ingredient: lemon extract

One ingredient you can’t leave out in this blueberry lemon bread? Lemon extract. Here’s why:

  • Lemon extract adds a citrusy lemon flavor to the bread without adding too much acid or sour flavor, which happens with lemon juice.
  • It’s easy to find lemon extract in the baking aisle near the vanilla. A bottle lasts for up to 4 years in the pantry, so it’s a worthwhile purchase.
  • Using extract eliminates the need for buying another fresh lemon: so you only need one for this recipe! This cuts down on cost in the long term.

Can you use frozen blueberries?

Got frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Lemon blueberry bread recipe

For the glaze

You can make this lemon blueberry bread without a glaze: it actually simplifies storage! But the glaze adds just the right pop of sweet: it’s like adding a few more pinches of salt to a savory dish to bring out the flavor even more. There are two glaze recipes that are ideal for topping this bread:

  • Cream cheese glaze: This cream cheese drizzle is just 3 ingredients and adds just the right tangy sweet pop. (This is what is pictured in the photographs.)
  • Lemon glaze: Want even more lemony flavor? Add this zingy lemon glaze to take this bread to new heights.

Tips for baking blueberry lemon bread

This lemon blueberry bread recipe is easier than many baked goods: since it’s made with oil, you don’t need to use a mixer to cream together butter and sugar. Here are a few tips for baking lemon blueberry bread:

  • 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. 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.
  • Cover loosely with aluminum foil at 30 minutes. Add a bit of foil to prevent the top from browning too much. Pull the bread just when a toothpick comes out clean, about 55 to 65 minutes. The internal temperature should be between 200°F and 205°F.
Lemon blueberry bread

Storage tips

How to store this lemon blueberry bread once you’ve baked up a loaf? The glaze makes storage slightly tricky (but it’s still totally worth it, in our opinion!). Here’s what to know:

  • Glazed cranberry bread lasts 3 to 4 days at room temperature wrapped in aluminum foil.
  • Store the bread refrigerated for 10 days wrapped in aluminum foil, making sure to bring the slice to room temperature before enjoying.
  • 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 blueberry recipes

This lemon blueberry bread is at the top of our favorite blueberry recipes: but there are so many more to choose from! Here are a few more popular recipes:

This lemon blueberry bread recipe is…

Vegetarian.

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Lemon blueberry bread

Lemon Blueberry Bread


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

Description

This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.


Ingredients

  • 2 cups (280 g) all-purpose flour, plus 1 teaspoon
  • 1 cup (200 g) granulated sugar, plus more for topping
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup neutral oil (grapeseed, vegetable or canola)
  • ½ cup Greek yogurt or sour cream
  • ¾ cup milk
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest (zest from 1 large lemon)
  • 1 teaspoon lemon extract
  • 1 ½ cups fresh blueberries*, rinsed and patted dry (or substitute frozen, not thawed), plus 1 handful extra for the top
  • 1 recipe Cream Cheese Glaze or Lemon Glaze

Instructions

  1. Preheat: Preheat the oven to 375°F. Grease a 9-inch aluminum loaf pan.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the oil, yogurt, milk, lemon juice, zest and lemon extract until smooth. Stir the dry ingredients into the wet ingredients with a spatula until a thick, smooth batter forms. 
  3. Prep the blueberries: Wash and dry the blueberries. Place the blueberries in a bowl and toss with the 1 teaspoon flour. Gently fold them into the batter. 
  4. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of another handful of blueberries, pressing them into the top. Then sprinkle with a few teaspoons of additional granulated sugar. 
  5. Bake: Bake 55 to 65 minutes, covering loosely with aluminum foil at 30 minutes, until the top springs back when touched and a toothpick inserted comes out clean. The exact timing will depend on your oven and baking pan.
  6. Cool: 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 (about 30 minutes to 1 hour).
  7. Add glaze: Mix the 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.
  8. Storage info: 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: Baked
  • Diet: Vegetarian

Keywords: Lemon blueberry bread, blueberry lemon bread, lemon blueberry bread recipe

A Couple Cooks - Recipes worth repeating.

Vanilla, Pistachio and Strawberry Mini Loaf Cakes

Vanilla, Pistachio and Strawberry Mini Loaf Cakes

These Vanilla Pistachio and Strawberry Mini Loaf Cakes are a great choice for entertaining. The easy to make cakes have a buttermilk and vanilla base, and they are studded with chopped pistachios and strawberries. I used freeze dried strawberries in these cakes, which give nice pops of both color and …

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Vanilla, Pistachio and Strawberry Mini Loaf Cakes

These Vanilla Pistachio and Strawberry Mini Loaf Cakes are a great choice for entertaining. The easy to make cakes have a buttermilk and vanilla base, and they are studded with chopped pistachios and strawberries. I used freeze dried strawberries in these cakes, which give nice pops of both color and strawberry flavor without weighing down the crumb or making it soggy.

While I typically prefer to use toasted nuts in my recipes, I opted for raw pistachios in this one. Raw pistachios have a nice sweetness to them and a vibrant green color, both of which I wanted to capture here to contrast with the strawberries.

Mini loaf cakes are a little bit cuter than their full-size counterparts, but they offer a few other advantages, as well. For instance, they bake a little bit more quickly, saving you time in the kitchen, and can be better for sharing. Even though the quantity of batter is the same in a batch of mini loaf cakes as it is in a full sized cake, the mini size allows you to get more creative with the serving and presentation. You can deliver a whole mini loaf to one person (or perhaps two), or cut it into individual slices as a snack during a party. The smaller slices seem easier to serve and eat – even though my observations have not been scientific, but merely observational – meaning that more people seem to reach for them when they’re out on a dessert tray.

The finished loaves are both adorable and delicious. They have a buttery, soft crumb and a nice distribution of nuts and berries. I love the pops of color in the vanilla cake. Each mini cake should really serve 2-3 people, but you can easily stretch it by making the slices smaller. I don’t usually top these with anything, but a drizzle of vanilla glaze would be a nice way to dress them up and add some extra sweetness to the cakes.

Vanilla, Pistachio and Strawberry Mini Loaf Cakes
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 tsp vanilla extract or vanilla bean paste
2/3 cup buttermilk
1/2 cup finely chopped raw pistachios
1/2 cup freeze dried strawberries, finely chopped

Preheat oven to 350F. Lightly grease three 3×5-inch mini muffin pans.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and creamy. Beat in eggs, one at a time, followed by vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture along with the pistachios and strawberries, mixing until no streaks of flour remain and the nuts and berries have been evenly distributed.
Divide batter evenly into prepared mini loaf pans.
Bake for 35 minutes, or until loaves are lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow cakes to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before frosting.

Makes 3 mini loaves; serves 6-9.

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Morning Glory Muffins

Morning glory muffins are sweet, moist, and ideal for busy mornings! Pair them with a mug of your favorite coffee for the perfect on-the-go breakfast. Are you a muffin kind of person? I totally am, but most of the time, I prefer muffin tops. Yep, I’m the girl at Starbucks ordering one of their giant …

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Morning glory muffins are sweet, moist, and ideal for busy mornings! Pair them with a mug of your favorite coffee for the perfect on-the-go breakfast.

Morning glory muffins piled on a wooden board. A pot of coffee is visible in the background.

Are you a muffin kind of person? I totally am, but most of the time, I prefer muffin tops.

Yep, I’m the girl at Starbucks ordering one of their giant blueberry muffins and tossing the entire bottom of the muffin into the trash. It’s wasteful, I know.

I’ve tried to pawn the muffin bottoms off on Elle by over-exaggerating their level of deliciousness, but the girl knows what’s up; she’s not having it.

Then there are the muffins at our local grocery store that are to die for good! Okay, that’s a minor exaggeration, but you feel me, right?

Their pistachio muffins are LOADED with chopped pistachios and topped with a ridiculous amount of sparkling sugar. But guess what, once that crunchy sugar and perfectly golden top are gone, I’m out.

My husband does the same thing, only with chocolate glazed donuts. He slices them in half like a bagel so he can simply enjoy all that chocolate frosting goodness with a wee little bit of donut. I’m typically intercepting him on the way to the trash like, ummm, gimme that. Because carbs.

There are a few muffins that I’ll enjoy in their entirety and one of them happens to be these morning glory muffins.

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Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing. ‘Tis…

A Couple Cooks – Recipes worth repeating.

This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.

Pumpkin Chocolate Chip Bread

‘Tis the season for that popular orange squash. And we just can’t stop making all the treats: pumpkin bars, pumpkin cookies, and pumpkin French toast. But of course, no season can go by without at least one loaf of that ubiquitous quick bread. Try this Pumpkin Chocolate Chip Bread! The flavor is cozy and nuanced, loaded with spices and topped off with rich morsels of bittersweet chocolate chips. Chocolate and pumpkin are made for each other, and you won’t be able to resist this one (we couldn’t!).

Ingredients in pumpkin chocolate chip bread

This pumpkin chocolate chip bread uses the same ingredients as your favorite pumpkin bread recipe, with the addition of rich chocolate chips. We prefer the rich, dark flavor of bittersweet chips here, but you can certainly opt for semi-sweet if you prefer. It’s also fun to use mini chocolate chips for a fun look. Here’s what you’ll need for this recipe:

  • Eggs
  • Pumpkin puree
  • Brown sugar and granulated sugar
  • Neutral oil
  • Vanilla extract
  • Cinnamon
  • Ground ginger
  • Allspice
  • Cloves
  • Baking powder and baking soda
  • All-purpose flour
  • Salt
  • Bittersweet chocolate chips (or semi-sweet)
Chocolate chip pumpkin bread

Tips for baking chocolate chip pumpkin bread

This chocolate chip pumpkin bread recipe is easier than most: no need for a stand mixer or multiple bowls and pans. In fact, it’s modeled after our Classic Pumpkin Bread and made in just one bowl! Here are a few tips for baking this loaf to perfection:

  • Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
  • Don’t overmix. 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.
  • Cover loosely with aluminum foil at 45 minutes. The top can get a bit browned here, so we suggest a little foil after the bread has risen completely.
  • Don’t overbake! Try not to go overboard on the bake time. The internal temperature should be between 200°F and 205°F.

For peak moistness, allow to cool (and store)

Here’s a trick for this pumpkin chocolate chip bread: 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.

Another trick for peak moisture in a quick bread: you can loosely wrap it in aluminum foil while it cools! That way, all the moisture is trapped inside and infuses into the bread. Just be careful not to touch the chocolate chips with the foil, since they are very soft when they come out of the oven.

Pumpkin Chocolate Chip Bread

Variations

There are so many ways to make a good pumpkin bread. If you have a special diet or are looking for a healthy option, we’ve got you covered! Simply use the same instructions about the chocolate chips, but follow one of the recipes below:

Chocolate chip pumpkin bread storage

Pumpkin chocolate chip bread recipe tastes even better the next day, because it picks up moisture during storage. Here’s how to store 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.
Pumpkin Chocolate Chip Bread

More pumpkin recipes

Love baking with pumpkin? Here are a few more pumpkin recipes you’ll love:

This pumpkin chocolate chip bread recipe is…

Vegetarian. For gluten-free and vegan, see the diet variations above.

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Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread


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

Description

This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.


Ingredients

  • 2 eggs
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • ½ cup neutral oil
  • ½ tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon cloves
  • ¾ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups [210 g] all-purpose flour
  • 1 ¼ cup semi sweet or bittersweet chocolate chips (or mini, if desired)

Instructions

  1. Preheat the oven to 350°F. Grease a 9-inch aluminum bread pan.
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, oil, and vanilla.
    Whisk in the cinnamon, ginger, allspice, cloves, 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). Toss 1 cup of the chips with 1 tablespoon flour (to prevent sinking), then gently fold them into the batter.
  3. Pour the batter into the bread pan and top with the remaining ¼ cup chocolate chips.
  4. Bake 55 to 60 minutes, until a toothpick inserted in the center comes out clean, covering the top loosely with aluminum foil at 45 minutes. (The internal temperature should be between 200°F and 205°F.) Allow to cool in the pan until room temperature. Run a knife around the edges and invert. Slice into pieces and serve. The flavor and texture are even better the next day. 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.
  • Category: Quick bread
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Pumpkin chocolate chip bread, chocolate chip pumpkin bread, pumpkin bread with chocolate chips

A Couple Cooks - Recipes worth repeating.