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

Grandma’s 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 1 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.

What’s better: banana bread or zucchini bread? Now you don’t have to choose! Make this banana zucchini bread, the perfect mashup of everyone’s favorite loaves. It’s ultra moist and fluffy, with just the right fruity banana-meets-cinnamon flavor. Use up those past-ripe bananas on your counter right along with that seasonal green veggie.

Ingredients in banana zucchini bread

This banana zucchini bread is simple to whip up if you’ve got both of the produce items on hand. Other than that, it’s a simple list of items you might already have on hand in your pantry or refrigerator. The ingredients for zucchini banana bread are:

• Ripe bananas
• Zucchini
• Salted butter
• Neutral oil
• Granulated sugar
• Eggs
• Vanilla extract
• Baking powder, baking soda, cinnamon, and kosher salt
• All-purpose flour

The riper the bananas, the better!

You’ll want bananas that are as ripe as they come: browned and blackened is great! This is the way to infuse the strongest fruity perfume into your bread and the sweetest flavor. Wait as long as possible for the best tasting moist bread.

Tips for making zucchini banana bread

Like any quick bread, for zucchini banana bread you mix the wet and dry ingredients into a batter and bake until fluffy and golden. There are just a few things to keep in mind with this specific bread:

• Vary the sugar to match the banana ripeness. You’ll want extremely ripe bananas for this bread recipe. If they aren’t completely mushy and brown, add a little more sugar to make up for it flavor-wise (using 1 cup instead of ¾ cup). Of course you’ll still want the ripest bananas you can, which yields the best result.
• Mix the ingredients until just combined. Overmixing a quick bread can lead to holes in the texture. Note that often a zucchini bread tends to have more holes than other breads due to the zucchini shreds. Mix the ingredients just until no more streaks of flour remain.
• Bake in a 9 x 9″ aluminum pan. Aluminum tends to make for a more consistent bake for quick breads. This recipe is optimized for quantities to fit a 9 x 9 pan, but you can also use an 8 x 4 pan: simply bake the bread a bit longer until the top springs back when touched and a toothpick inserted has just a few clinging crumbs.

Variations and mix-ins

There are lots of way to mix up this banana zucchini bread if you want to get creative! Here are a few options that are plays on some recipes we love:

• Toasted nuts: Mix in ¾ cup toasted walnuts, reserving a few for topping
• Chocolate chips: Add 1 cup chocolate chips, reserving a few for topping (though keep in mind, the top chocolate chips will remain melty for a few hours so it will take longer to cool before removing from the pan)
• Lemon: Increase to 1 cup granulated sugar, add 1 tablespoon each lemon zest and lemon juice, and top with this lemon glaze

Storage info

What’s the best way to store this banana zucchini bread? The bread keeps up to 3 days at room temperature wrapped in aluminum foil, or up to 1 week refrigerated. We like to store quick breads in the refrigerator to extend their life; simply allow to stand at room temperature for a few minutes before serving.

You can also freeze slices in a sealed container or tightly wrapped and placed in a ziplock bag for up to 3 months.

More zucchini and banana bread variations

Love a great zucchini bread, or a moist loaf of banana bread? Here are a few other ways to spin this recipe:

• Try light, zingy Lemon Zucchini Bread
• Go for rich Chocolate Zucchini Bread (or even muffins)
• Opt for classic Zucchini Bread
• Make Banana Nut Bread, Chocolate Chip Banana Bread or Blueberry Banana Bread

01

Lemon Zucchini Bread

02

Easy Banana Nut Bread

03

Chocolate Zucchini Bread

04

Chocolate Chip Banana Bread

This banana zucchini bread recipe is…

Vegetarian.

Banana Zucchini Bread

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★★★★★

5 from 1 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 banana zucchini bread recipe is the perfect mashup of everyone’s favorite breads! It comes out fluffy and moist: a total crowd pleaser.

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Ingredients

• ¼ cup melted salted butter
• ⅓ cup neutral oil
• ¾ cup granulated sugar (for very ripe bananas, or 1 cup for ripe bananas)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• 1 cup mashed banana
• 1 ½ cups shredded zucchini (about 8 ounces), grated with large grater
• 1 ¾ cup [245 g] all-purpose flour

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Instructions

1. Preheat oven to 350°F. Butter a 9×5-inch loaf pan.
2. Melt the butter, then whisk in the oil, granulated sugar, eggs, vanilla extract, baking powder, baking soda, and salt.
3. Use a spatula to mix in the mashed banana and shredded zucchini. Then mix in the flour until just combined, mixing just until there are no longer streaks of dry ingredients.
4. Pour the batter into the prepared loaf pan. Sprinkle top with a few teaspoons of extra sugar (or turbinado sugar, if desired). 
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. Cool in the pan for 1 hour. 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 or up to 1 week refrigerated (allow to come to room temperature before serving). You can also freeze slices in a sealed container or tightly wrapped and placed in a ziplock bag for up to 3 months.

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

Keywords: Banana zucchini bread, zucchini banana bread, Banana-zucchini bread, zucchini banana bread recipe

A Couple Cooks - Recipes worth repeating.

This breakfast idea makes us smile just looking at the platter: try these Mini Pancakes! Here’s how to make breakfast more fun: make a miniature version of your favorite steaming platter of flapjacks. These cakes work with a fork or you can eat them with your hands, dunking them into a pool of maple syrup! It’s a natural recipe for kids, but we think they’re just as fun for adults too. (Both of us have a thing for miniaturized stuff!)

Ingredients in mini pancakes

These mini pancakes are so much fun, and we love making them for entertaining: especially when they are kids around. You can essentially use the batter from any of your favorite pancake recipes, but there’s one catch. It’s easiest to make these using a squeeze bottle, so you’ll want to have a nice smooth batter that won’t get stuck in the bottle. Our mini pancakes recipe is a spin on our pancake recipe, using a bit of whole wheat flour for enhanced flavor. Here are the ingredients for mini pancakes:

• All-purpose flour
• Whole wheat flour
• Granulated sugar
• Baking powder
• Kosher salt
• Egg
• Milk
• Butter or oil
• Vanilla extract
• Lemon juice or vinegar

A key tool!

The best way to make uniform mini pancakes? Use a condiment squeeze bottle, which helps to make perfect circles that are similar in size. You can also use a spoon or 1 tablespoon measuring spoon to spoon out the batter, but it gets messy and takes much longer than the squeeze bottle method. (Trust us! We’ve tested it out so you don’t have to.)

We highly recommend getting ahold of a squeeze bottle for this recipe! You can also use them for sauces and garnishes, like making a nice drizzle of sour cream over enchiladas, for example.

Tips for how to make mini pancakes

Mini pancakes are a little trickier than standard pancakes because they’re so small and you make so many at once! This recipe makes a total of 55 to 60 mini pancakes. Here are a few things to note about the process:

• Use a large griddle: non-stick is helpful. You’ll want a large surface since you’ll be cooking so many cakes at once.
• Use that squeeze bottle! It’s the easiest way to make many cakes at once. If you don’t have one, consider making smaller batches since the process is slower and messier.
• Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. Don’t worry if it’s not perfect at first: keep adjusting as you cook. Remember that batches after the first batch will cook faster than the first since the pan is hotter.
• Don’t worry if the first batch of pancakes doesn’t work! Use it as a test for honing in your skills.

Ways to serve mini pancakes

Mini pancakes are designed to be handheld: so you don’t even need to use a fork! But you can eat them on a plate too. Here are a few ideas:

• Serve with little cups of maple syrup for dipping
• Make cinnamon maple syrup by adding a few large pinches of ground cinnamon
• Eat on a plate with blueberries or raspberries
• Make a fruit sauce like Easy Blueberry Sauce or Blueberry Syrup, Easy Strawberry Sauce or Strawberry Syrup, or Raspberry Sauce.

Or course, you can add things chocolate chips or whipped cream: if you like dessert for breakfast! Let us know how you plan to serve these in the comments below.

More pancake recipes

Love flapjacks for breakfast? Try these tasty pancake recipes:

• Try protein-packed Ricotta Pancakes or Cottage Cheese Pancakes
• Opt for Classic Blueberry Pancakes
• Go for Go-To Banana Pancakes
• Mix up Fluffy Almond Flour Pancakes

01

Ricotta Pancakes

02

Classic Blueberry Pancakes

03

Go-To Banana Pancakes

04

Cottage Cheese Pancakes

This mini pancakes recipe is…

Vegetarian. For vegan, use this Vegan Pancakes recipe and use the technique in the recipe below.

Mini Pancakes

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 55 to 60 mini pancakes

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Description

Mini pancakes are a fun way to mix up breakfast! These bite-sized cakes are perfect for dunking into maple syrup.

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Ingredients

• ¾ cup all-purpose flour
• ¼ cup whole wheat flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 large egg
• ¾ cup plus 2 tablespoons milk of choice
• ¼ cup melted unsalted butter or neutral oil
• ½ teaspoon vanilla extract
• ½ teaspoon lemon juice or vinegar*

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Instructions

1. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
3. Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.) Pour the batter into a squeeze bottle. 
4. Lightly butter a skillet or griddle and wipe off the extra grease with a paper towel. Heat the skillet to medium low heat. Make about 2-inch diameter circles using a squeeze bottle (or you can use 1 tablespoon measure to scoop the batter onto the skillet and flatten into a circle**). Cook the pancakes until the bubbles pop on the top and the bottoms are golden, then flip and cook until cooked through (about 1 to 2 minutes per side). 
5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter. If necessary, add a teaspoon of milk to keep it a drizzlable consistency (if using a squeeze bottle, you can shake it in!). Adjust the heat as necessary to maintain an even temperature. Serve immediately with maple syrup for dipping.

Notes

*Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar.

**The squeeze bottle method is much easier and essential for this recipe, in our opinion. Here’s a link to the squeeze bottles we use.

• Category: Breakfast
• Method: Stovetop
• Cuisine: Breakfast
• Diet: Vegetarian

Keywords: Mini pancakes, mini pancake

A Couple Cooks - Recipes worth repeating.

Got ripe bananas on hand? There are infinite ways to use them, but here’s one fruit-packed way that’s a must try: Banana Blueberry Muffins! They’re light, fluffy and lightly sweet, packed juicy purple berries that add a blast of sweet tart to each bite. Sprinkle with crunchy turbinado sugar, and they’re perfect for simple breakfasts or sweet snacks.

Ingredients in banana blueberry muffins

This banana blueberry muffins recipe is a classic muffin recipe: a simple batter made with ingredients you likely already have on hand. They come out light and fluffy, with nice domes and a crunchy sugar top. As always, you’ll want the ripest bananas you have for this one. Here’s what you’ll need:

• Blueberries
• All-purpose flour
• Cinnamon and ground ginger
• Baking powder and baking soda
• Kosher salt
• Mashed ripe banana
• Egg
• Granulated sugar
• Vegetable oil
• Vanilla extract
• Turbinado sugar, for topping

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Here’s the thing: 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.

Tips for baking these muffins

Banana blueberry muffins are quick and easy, perfect for whipping up on a lazy afternoon, the night before you want them, or as a weekend baking project. There are just a few things to keep in mind for this recipe:

• Ripe bananas are key. The riper the banana, the better the muffin! You’ll want bananas that are very soft with lots of browning on the peel. The ripeness is essential infusing the muffin with banana flavor, sweetness, and moistness. Don’t attempt this with sub-par fruit!
• Sprinkle with turbinado sugar. Turbinado sugar is chunky sugar that adds a crunch to the top of each muffin. It’s irresistible! If you don’t have it, you can top with brown sugar or granulated sugar.
• Baking at 400°F makes a taller muffin. After years of experimenting, we recommend baking muffins at 400 degrees Fahrenheit (versus the standard 350F). It makes a taller and fluffier muffin: and it’s quicker to bake!

Variations on banana blueberry muffins

This blueberry banana muffins recipe is a spin on our classic Banana Muffins recipe made with all-purpose flour and sugar. But want a healthy spin? We’ve got a few other variations on banana muffins that you could modify:

• Healthy blender muffins: Make a wholesome spin by folding in 1 cup blueberries to this Healthy Banana Muffins recipe
• Oatmeal muffins: Add oats to the mix by folding in 1 ½ cups blueberries to this Banana Oatmeal Muffins recipe
• Banana bread: Make it into bread with this Blueberry Banana Bread

Storage info

How to store banana blueberry muffins? These muffins hold up very well at room temperature, refrigerated and frozen. Here’s what to know:

• Up to 3 days: Store at room temperature in a sealed container.
• 1 week: These muffins store well in the refrigerator as well! Let them stand at room temperature for a few minutes before eating.
• 3 months: Freeze in a sealable container and store up to 3 months.

More muffins recipes

This banana blueberry muffins recipe is a favorite: but we’ve got so many muffin recipes! Here are a few to try:

• Go for Morning Glory Muffins
• Try Easy Chocolate Muffins
• Opt for Banana Nut Muffins or Banana Chocolate Chip Muffins
• Grab Lemon Poppy Seed Muffins or Lemon Blueberry Muffins

01

Easy Chocolate Muffins

02

Banana Nut Muffins

03

Lemon Blueberry Muffins

04

21 Easy Muffin Recipes

This blueberry banana muffins recipe is…

Vegetarian.

Banana Blueberry Muffins

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• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12

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Description

These banana blueberry muffins are fluffy and moist! They’re easy to bake up and filled with pure berry flavor.

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Ingredients

• 1 ½ cups fresh blueberries*, plus more for topping
• 1 ½ cups [210 g] all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cups mashed ripe banana (about 3 large or 4 medium)
• 1 egg
• 2/3 cup granulated sugar
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• Turbinado sugar, for topping

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Instructions

1. Preheat the oven to 400°F. Add 12 muffin cups to a muffin tin.
2. Wash and dry the blueberries. 
3. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
4. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla extract.
5. Mix the wet ingredients into the dry ingredients using a spatula and stir until a smooth batter forms. Avoid the urge to overmix. Mix the blueberries into the flour mixture. Fold the blueberries into the batter with a spatula. 
6. Divide the batter evenly into the muffin cups. Add a few extra berries to the top of each muffin, then sprinkle the tops with turbinado sugar.
7. Bake the muffins for 18 to 20 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.

Notes

*Frozen blueberries can bleed into the batter and make it 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.

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

Keywords: Banana blueberry muffins, blueberry banana muffins

A Couple Cooks - Recipes worth repeating.

When the season rolls around, it’s all we can do to hold ourselves back from making all the rhubarb recipes: pies, muffins, and more. This year, we’ve added a new standard: this irresistible Rhubarb Streusel Bread! It’s light and fluffy, made with buttermilk to make an impossibly tender crumb. It’s flecked with just the right amount of sweet tart rhubarb, then sprinkled with a crunchy streusel topping. It’s totally dreamy, perfect for serving to guests or as a present for friends or neighbors. Summer baking just got better!

Ingredients for rhubarb bread

This rhubarb bread recipe has the best texture, due mainly to the secret ingredient: buttermilk! It makes for an exceptionally fluffy and light bread. Other than that and the rhubarb, the remaining ingredients are the traditional cast of baking characters. Here’s what you’ll need:

• Rhubarb
• All-purpose flour
• Granulated sugar
• Baking powder, baking soda, and salt
• Buttermilk
• Butter
• Neutral oil
• Eggs
• Vanilla
• Cinnamon

Secrets to a light and fluffy bread

Quick breads can be notoriously dense, dry or filled with air pockets. This rhubarb bread is anything but! There are two tricks to the velvety soft texture:

• Use real buttermilk. Buttermilk is absolutely crucial to making a fluffy quick bread with a tender crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
• Use both butter and oil. Butter and oil work uniquely in baked goods. Typically we use oil in our quick bread recipes, but we love the richness in flavor and texture that butter adds here.

Optional adder: orange zest

Rhubarb and orange are a classic combination, and here’s why: the zesty orange perfectly accentuates the sweet and sour flavor of the rhubarb. It’s a great way to step up this bread from delightful to gourmet! Simply add ¼ teaspoon orange zest into the streusel topping. This simple addition makes a big impact!

Rhubarb bread storage info

How to store it? This rhubarb bread tastes best the day it’s baked. However, it does hold up pretty well over time! Here’s what to know:

• Refrigerator: This bread stores well in the refrigerator for up to 1 week! This is what we recommend due to the streusel topping. Let the slices stand at room temperature for a few minutes before eating: it’s not quite as tasty cold (we think).
• Freeze: Freeze in a sealable container and store up to 3 months.

More rhubarb recipes

Rhubarb season is our favorite! Here are a few more rhubarb recipes you might enjoy:

• Go for Rhubarb Streusel Muffins instead
• Try Classic Rhubarb Crisp or Strawberry Rhubarb Crisp
• Bake up a Classic Rhubarb Pie or Strawberry Rhubarb Pie
• Simmer some Easy Rhubarb Sauce
• Opt for Rhubarb Bars

01

Classic Rhubarb Pie

02

Rhubarb Muffins with Streusel

03

Easy Rhubarb Sauce

04

Classic Rhubarb Crisp

Rhubarb 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 rhubarb bread recipe is the best! Tender and fluffy, it’s flecked with sweet tart rhubarb and sprinkled with a crunchy streusel topping.

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Ingredients

For the bread

• 2 cups rhubarb, finely diced
• 2 cups [280 g] all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup granulated sugar
• ¾ cup buttermilk
• 5 tablespoons unsalted butter, melted
• ⅓ cup neutral oil
• 2 eggs
• 1 teaspoon vanilla extract

For the streusel topping

• ¼ cup granulated sugar
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter, room temperature
• ¼ teaspoon ground cinnamon
• Optional: ¼ teaspoon orange zest

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Instructions

1. Preheat the oven to 350°F. 
2. Chop the rhubarb and set it aside. Grease a 9 x 5-inch aluminum loaf pan with butter.
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
4. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
5. Make the streusel: In a small bowl, mix the sugar and all-purpose flour. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
6. Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
7. Add 1 2/3 cups of the diced rhubarb and fold it in with a spatula, taking care not to overwork the batter.
8. Pour the batter into the prepared pan. Sprinkle the top with ⅓ cup of the chopped rhubarb, then sprinkle evenly with the streusel.
9. Place in the oven, adding a baking sheet on the rack underneath. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes. 
10. Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 10 days: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.

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

Keywords: Rhubarb bread, rhubarb bread recipe, rhubarb bread recipes

A Couple Cooks - Recipes worth repeating.

Here’s a great recipe that works for breakfast, brunch, dinner and everything in between: this easy quiche recipe! This savory pie is quite the stunner, with a rich, cheesy custard filling and a flaky pastry crust. Quiche can be a bit of a project, but it’s absolutely worth the time and effort. Plus, leftovers stay well for days (or you can freeze it). Here, you can even use purchased pie crust to make it even quicker and simpler!

How to make easy quiche (overview)

Quiche, a French tart filled with custard and savory fillings, is a classic brunch recipe. But this savory pie also works well as a light lunch or dinner served with a green salad! It takes about 2 hours to make a homemade quiche, since you’ll need to shape the dough, blind bake it, then add the filling and bake. You can use this homemade quiche crust made in advance, or a store-bought refrigerated pie crust as a shortcut. Here’s a breakdown of the process for this easy quiche:

Make or buy the quiche crust in advance

The best way to make an easy quiche? Make the homemade quiche crust in advance, or use purchased pie dough! In fact, to keep this relatively “easy” we recommend making the quiche crust the day before. This way, you don’t have to worry about making the dough and chilling it for 1 hour the day you want to make the quiche. There are a few pros and cons to homemade vs store-bought:

• Homemade crust holds its shape better and tastes better. This quiche crust tastes so buttery and flaky! It can also hold a crimped crust better than store-bought dough (at least with the purchased brands we’ve tested!).
• Purchased pie dough is easier, but can lose its shape in the oven. It’s not quite as delicious as homemade, but it comes close. We’ve had some issues with refrigerated pie dough holding its shape, so we recommend using the shape where you press the fork tines into the crust (like in this breakfast quiche).

Why blind bake the crust?

Another key to an easy quiche? Blind baking the crust! It might seem like an unnecessary step, but it’s worth because it avoids a soggy bottom to your quiche. Blind baking is baking a pastry crust without the filling first. This is essential with quiche because the filling is so liquid, but it’s not required with fruit pies which have a chunkier filling. Here’s how to blind bake a crust:

• Prick holes with a fork all over the crust. This is called docking, and it helps keep the crust from puffing up while it bakes without filling. Dock gently so you don’t create holes in the dough; this is even more important with purchased pie dough.
• Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 18 minutes at 400°F, then reduce the heat to 350°F.
• Remove the pie weights and bake again. Remove the weights and bake 18 to 20 more minutes until the crust is golden. Then the crust is ready to fill.

Filling for this easy quiche

This easy quiche recipe is simple to put together, and has less filling items than most of our quiche recipes. This keeps it quick to put together, and you only have to saute one ingredient. Even better, you can prep the filling while the crust blind bakes, so it can be completed in parallel. Here’s the basic formula for the quiche filling:

• Custard: 5 large eggs, ¾ cup milk, ½ cup heavy cream, ½ teaspoon each dried mustard, oregano and garlic powder, and ¾ teaspoon salt
• Vegetables:  ¼ cup minced white onion, 2 green onions
• Cheese: ¾ cup shredded mild cheddar cheese, ½ cup feta cheese

Other easy quiche fillings

Want to add other fillings to this easy quiche? You can! You can add up to 2 cups additional filling ingredients if you remove 1 egg from the recipe. Here are a few tips and ideas:

• Sauté 3 cups spinach and add it to the mix.
• Add ⅓ cup chopped sundried tomatoes.
• Add ½ cup diced red peppers.
• Add 1 cup chopped ham and remove 1 egg from the recipe.
• Add 1 cup chopped canned artichokes and remove 1 egg from the recipe.
• Change the cheese: use Parmesan instead of feta or smoked mozzarella or gouda instead of cheddar.
• Add up to 2 cups chopped sauteed vegetables and remove 1 egg from the recipe.

More quiche recipes

Want a different flavor of quiche? We’ve tried all sorts of filling ideas and love them all! Here are a few filling ideas you might enjoy:

• Try our Classic Quiche Recipe with spinach and sundried tomatoes
• Make Spinach Quiche
• Go for a Broccoli Cheddar Quiche
• Try a Breakfast Quiche with hashbrowns, red pepper and feta
• Make a Classic Asparagus Quiche

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Classic Quiche Recipe

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Spinach Quiche

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Breakfast Quiche

04

Broccoli Cheddar Quiche

This quiche recipe is…

Vegetarian.

Easy Quiche Recipe

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 1 quiche; 8 slices

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Description

This easy quiche recipe has a simple filling that’s irresistible! Bake up the cheesy savory custard in a flaky pastry shell.

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Ingredients

• 1 Homemade Quiche Crust (made through Step 4 in advance) or 1 refrigerated pie dough
• 1 tablespoon butter
• ¼ cup white onion, finely minced
• 5 large eggs
• ¾ cup milk
• ½ cup heavy cream
• ½ teaspoon dried mustard
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ¾ teaspoon kosher salt
• Fresh ground black pepper
• ¾ cup shredded mild cheddar cheese
• ¼ cup feta cheese crumbles, plus more for garnish
• 2 green onions, thinly sliced

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Instructions

1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this breakfast quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
2. Refrigerate the crust: Refrigerate the crust in the pan for 30 minutes (this prevents shrinkage during the blind bake).
3. Preheat the oven: Preheat the oven to 400°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
   
4. Blind bake the crust at 400°F: Crumple a piece of parchment paper, then open it and place on top of the crust. Fill the parchment paper with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 18 minutes at 400°F.
   
5. Reduce the oven temperature and blind bake at 350°F: Immediately reduce the oven temperature to 350°F. Remove the pie from the oven and carefully remove the parchment and weights, then place the pie back in the oven. Bake an additional 18 to 22 minutes until the bottom is lightly browned. Remove from the oven and add the filling once it is ready.
6. Prepare the filling (while the crust blind bakes): Meanwhile in a medium skillet, heat the butter over medium heat. Add the onion and sauté for 5 minutes, until tender and translucent. Set aside.
7. Make the filling: In a medium bowl, whisk the eggs, milk, cream, dried mustard, dried oregano, garlic powder, kosher salt, and several grinds black pepper. Place the cheddar and feta cheese in the bottom of the crust, followed by the sliced green onions and white onion (reserve a bit of green onion for the top). Pour the egg mixture over the top until it fills the crust; there will be a small amount extra that you can discard (don’t overfill it!). Sprinkle the top with another handful of feta cheese and the reserved green onions on top.
8. Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.

• Category: Main Dish
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Easy quiche recipe, easy quiche

A Couple Cooks - Recipes worth repeating.

French toast is a favorite for a special breakfast or brunch. But want to take it to the next level? This stuffed French toast recipe makes an irresistible start to any morning! The maple cream cheese filling is sweet and tangy, with a lusciously creamy body that’s the perfect contrast to the custard-soaked bread. Whip up a few of these for someone special and they’ll be absolutely smitten (trust us!).

Ingredients for stuffed French toast

Stuffed French toast looks very fancy, but guess what? It’s very simple to make at home. In fact, you don’t even need to stuff anything. It’s simply a sandwich with cream cheese filling, done up as French toast. This easy recipe makes a big statement: it’s perfect for holidays like Mother’s Day or just a simple lazy weekend. Here’s what you’ll need:

• Cream cheese
• Maple syrup
• Powdered sugar and granulated sugar
• Vanilla extract
• Eggs
• Milk
• Vanilla extract
• Cinnamon, nutmeg and salt
• Brioche, challah, or Texas toast
• Butter, for cooking

Best bread for stuffed French toast

You can use many types of bread for stuffed French toast, but there are a few that we think make a superior experience. For this type of French toast, we prefer a bread that’s light and fluffy. Here’s what works well:

• Challah or brioche: Egg-based breads like challah and brioche make a fluffy, custardy texture to the stuffed French toast. The bread pictured in the photos is brioche.
• Texas toast: This type of bread is thick cut and makes for nice square shapes; it also has a nice fluffy texture.
• Sourdough bread: Sourdough bread has a naturally firm texture and a slight tang to the flavor. It’s our top choice for standard French toast, and it works here too.

Tips for making stuffed French toast

Stuffed French toast is simply a matter of making a tasty filling, then making your French toast as sandwiches instead of single pieces of bread. When you cut into it on a plate, it looks like a single piece of bread with a lovely cream cheese filling. Here are a few tips for the process:

• Mix up the filling until smooth. Microwaving the cream cheese before mixing it up is key to the best smooth texture.
• Leave a border around the edge of the bread. Spread the filling onto a piece of bread, leaving a border around the outside so the filling won’t ooze out.
• Dip the sandwiches like your standard French toast. Whisk up a custard, then dip like any other French toast recipe.

Filling variations

Stuffed French toast is perfection with the maple cream cheese filling in the recipe below. But you can mix it up if you like! Here are a few other fun ideas:

• Strawberries: Add a few finely chopped fresh strawberries to the cream cheese.
• Blueberry swirl: Add a swirl of blueberry syrup or jam with the cream cheese.
• Lemon curd: Swap out the cream cheese for lemon curd.
• Pumpkin spice: In fall, add 1 teaspoon pumpkin spices to the cream cheese.

More French toast recipes

This stuffed French toast recipe is great for special occasions like house guests, Easter, Christmas, or Mother’s Day. Here are a few more fun and special ways to enjoy this morning treat:

• Try classic Best French Toast Recipe
• Go for Cinnamon French Toast or French Toast Sticks
• Make Challah French Toast or Brioche French Toast
• Bake up French Toast Casserole or Blueberry French Toast Casserole

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Best French Toast Recipe

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French Toast Sticks

03

French Toast Casserole

04

Challah French Toast

This stuffed French toast recipe is…

Vegetarian.

Stuffed French Toast

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 5 servings

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Description

This stuffed French toast recipe makes a decadent special breakfast or brunch! A maple cream cheese filling takes it over the top.

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Ingredients

For the filling

• 4 ounces cream cheese
• 1 tablespoon maple syrup
• 1 ½ tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the French toast

• 4 eggs
• ½ cup milk (whole or 2%*)
• 2 tablespoons granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon kosher salt
• 10 slices brioche bread, challah bread or Texas toast (cut 1/2” thick)
• 2 tablespoons butter, for cooking

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Instructions

1. Warm the cream cheese in the microwave for 15 to 20 seconds until softened. Whisk together the cream cheese, maple, and vanilla until smooth.
2. Divide the cream cheese mixture and spread it onto 4 slices of brioche or challah, leaving a small border around the outside. Top with another slice of bread and press down gently.
3. In a wide shallow bowl or container, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
4. Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of the sandwiches in the egg mixture until it becomes saturated, about 15 seconds per side.
5. Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
6. Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar (or toss both sides in cinnamon sugar, following the instructions in Cinnamon French Toast).

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

Keywords: Stuffed French toast, stuffed French toast recipe

A Couple Cooks - Recipes worth repeating.

Here’s a brunch recipe that pulls out all the stops: Blueberry French Toast Casserole! This one is a total stunner that will impress anyone. Sprinkle custardy cinnamon-spiced bread with a glittering streusel topping and fresh berries, then bake it up. Top it with a homemade blueberry syrup that infuses tangy berry flavor into the entire dish! This one is ideal for entertaining house guests or a special brunch on holidays. Our 6-year old kept asking for more of this one (naturally!).

Ingredients in blueberry French toast casserole

This blueberry-version of our French toast casserole stars berries in two ways: fresh berries in the casserole and some cooked into a tangy blueberry syrup. The syrup is what makes the magic here: it infuses intense blueberry flavor into the entire dish. Here’s what you’ll need for blueberry French toast casserole:

• Blueberries
• Sourdough or French bread
• Eggs
• Milk
• Cream
• Brown sugar
• Turbinado or demerara sugar
• Vanilla
• Cinnamon and nutmeg
• Oats
• Pecans
• Flour
• Butter

Notes on the blueberry syrup

A few notes on the syrup for this blueberry French toast casserole:

• Don’t be tempted to skip it: it’s a required component! The syrup is what carries the flavor here. The fresh blueberries are a nice secondary flavor, but don’t carry as much concentrated berry flavor as the syrup.
• Make a half recipe if you prefer. The blueberry syrup recipe makes 1 ½ cups total. The casserole requires 1 cup fresh berries, so if you prefer using only 2 cups berries total you can half the syrup.
• Simmer the syrup while the casserole bakes, or make it in advance. It takes just 15 minutes to whip up!

The best bread for French toast casserole

You can use a few different types of bread for blueberry French toast casserole. Here’s a breakdown of what we prefer and why we like it!

• Sourdough bread: This is our top pick for French toast, both regular and in casserole form! The sturdy texture of the bread makes it chewy instead of mushy, and the flavor adds intriguing tangy and savory notes. The hard crust adds a nice variation to the texture.
• French bread: French bread also works here: the hard crust also helps to add interesting texture like with sourdough.

What bread to avoid? Don’t use purchased white bread or whole wheat bread here. The texture comes out much too soft since the bread essentially dissolves into the custard. Whole wheat bread in particular doesn’t work well with the flavor profile. We also prefer this casserole with a textured sourdough vs a brioche or challah bread, which are softer.

Make ahead info: try it overnight!

This recipe also works as an overnight blueberry French toast casserole! Simply assemble the bread and custard base layer, placing the custard in the pan with the bread and allowing it to soak overnight. If you like, you can assemble the streusel topping and refrigerate it overnight as well. You can also make the blueberry syrup in advance.

In the morning, simply let the pan stand for 30 minutes at room temperature before baking. If you like, you could assemble the streusel or syrup during this time as well. Top with the streusel and throw it in the oven!

More blueberry recipes

This blueberry French toast casserole recipe is a favorite of ours: we love it for impressing guests or even a Mother’s Day brunch idea. Here are a few more breakfast ideas with blueberries:

• Mix up Blueberry Oatmeal or bake a pan of Easy Blueberry Baked Oatmeal
• Go for Classic Blueberry Pancakes or Lemon Blueberry Pancakes
• Try the Best Blueberry Waffles
• Grab Classic Blueberry Muffins
• Bake up fluffy Lemon Blueberry Bread

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Easy Blueberry Oatmeal

02

Classic Blueberry Pancakes

03

Best Blueberry Waffles

04

Lemon Blueberry Bread

This blueberry French toast casserole recipe is…

Vegetarian.

Blueberry French Toast Casserole

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• Author: Sonja Overhiser
• Prep Time: 15 minutes (30 minute rest time, or overnight)
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12

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Description

Blueberry French toast casserole is the best brunch recipe! It’s topped with a crunchy streusel topping and homemade blueberry syrup.

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Ingredients

• 1 loaf unsliced sourdough or French bread (about 1 pound), cut into cubes
• 1 cup blueberries
• 8 eggs
• 1 ¾ cups 2% milk
• ¾ cup heavy cream
• 6 tablespoons light brown sugar
• 1 tablespoon vanilla extract
• ½ tablespoon + 1 teaspoon cinnamon, divided
• ½ teaspoon nutmeg
• ¼ teaspoon kosher salt
• ¼ cup rolled oats
• ¼ cup crushed pecans
• ¼ cup turbinado or demerara sugar*
• 2 tablespoons all-purpose flour
• 6 tablespoons salted butter, cold and cut into small pieces
• 1 recipe Blueberry Syrup* (required!)

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Instructions

1. Preheat oven to 375°F.
2. Grease a 9 x 13″ baking dish. Add half the torn bread to the dish then ½ cup of the blueberries, then more bread.
3. In a large bowl, whisk the eggs until fully incorporated and frothy. Whisk in the milk, cream, sugar, vanilla extract, ½ tablespoon cinnamon, nutmeg and kosher salt. Pour the custard over the bread pieces and use your fingers to submerge the tops of the bread to ensure it is all coated. Top with the remaining ½ cup blueberries. Rest 30 minutes at room temperature (or refrigerate overnight and bring to room temperature for 30 minutes before baking).
4. Meanwhile, in a medium bowl, add the rolled oats, pecans, turbinado sugar, flour, and 1 teaspoon cinnamon. Cut the butter into the other ingredients using a pastry cutter or fork until evenly combined and a crumbly streusel topping forms. Refrigerate until baking.
5. Just before baking, sprinkle the streusel topping over the French toast. Bake 40 to 45 minutes until browned and set. Rest 10 minutes before serving.
6. While the casserole bakes, make the Blueberry Syrup. Scoop out pieces and top with a drizzle of the berry syrup.

Notes

*The Blueberry Syrup really adds the blueberry flavor to this casserole. If desired, you can make ½ recipe of the syrup, which makes ¾ cup.

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

Keywords: Blueberry French toast casserole

A Couple Cooks - Recipes worth repeating.

Sometimes a recipe comes along that’s so simple and tasty, we just cannot wait to share it with you. Such is the case with this Blueberry Oatmeal! This pot of oats has an irresistible sweet berry flavor that’s nuanced with cinnamon, allspice and a hint of vanilla. Even better is the color: the brilliant-purple hue makes it that much more fun to eat your breakfast. Our 6-year old absolutely adores this: and so do we! Here’s how to make this easy breakfast recipe.

Ingredients in blueberry oatmeal

Sure, you can buy blueberry oatmeal at the store: but it has that artificial berry flavor that’s somehow just not quite right. Homemade blueberry oatmeal is where it’s at! It tastes deliciously fresh, with cozy spices and vanilla to round out the flavor. Here’s what you’ll need to make it at home:

• Fresh blueberries (or substitute frozen)
• Old Fashioned rolled oats (do not use instant oats or steel cut oats)
• Butter or coconut oil
• Milk of choice (2% or oat milk)
• Brown sugar
• Cinnamon, allspice, and salt
• Vanilla extract

Can you use frozen blueberries?

Yes! Frozen berries work perfectly here, because you want them to break down and cook into the oatmeal. Frozen blueberries tend to bleed into the batter of baked goods, which is not great for blueberry muffins or blueberry bread that you don’t want to turn purple in color!

Since you do want purple blueberry oatmeal, it’s the perfect place to use frozen berries! You do not need to thaw them before using: the heat of the pan will defrost them quickly.

How to make blueberry oatmeal

This method for blueberry oatmeal makes a pot of oats with a slightly chewy and thick texture. It’s a little different from your standard bowl of creamy oats: and a lot more delicious! Here’s how to make the best pot of blueberry oatmeal:

• Toast the oats in butter or coconut oil until fragrant. It takes just a minute or two, but it makes a big difference in flavor.
• Add liquid and stir! You’ll want to keep stirring throughout the cook time.
• Smash the blueberries with the back of a spoon as you go. The more berries you smash, the brighter the color of the oats becomes.

Variation: baked oatmeal

This recipe is a quick and easy version for weekday mornings. But want to make a baked version with the same flavors? Try Blueberry Baked Oatmeal! It’s also packed with flavor and a great way to enjoy blueberries for breakfast.

Toppings for blueberry oatmeal

Last up: the toppings! It’s essential to drizzle pure maple syrup over the top of this blueberry oatmeal: it adds just the right pop of sweetness. Otherwise, it’s up to you! Here are a few ideas for the toppings:

• Maple syrup
• Fresh blueberries
• Sliced almonds
• Chopped nuts like pecans, walnuts, or hazelnuts
• Milk, half and half or cream
• Yogurt or Greek yogurt
• Strawberries, raspberries, or sliced bananas

More blueberry breakfast recipes

There are so many great ways to eat blueberries for breakfast! Here are a few more ideas:

• Go for Classic Blueberry Pancakes or Lemon Blueberry Pancakes
• Try the Best Blueberry Waffles
• Grab Classic Blueberry Muffins
• Bake a pan of Easy Blueberry Baked Oatmeal

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Classic Blueberry Pancakes

02

Best Blueberry Waffles

03

Easy Blueberry Baked Oatmeal

04

Classic Blueberry Muffins

This blueberry oatmeal recipe is…

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

Easy Blueberry Oatmeal

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Total Time: 12 minutes
• Yield: 2

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Description

Blueberry oatmeal is quick and extraordinarily delicious! Impress everyone with this bright, berry-flavored breakfast recipe.

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Ingredients

• 1 tablespoon salted butter or coconut oil
• 1 cup Old Fashioned rolled oats (do not use instant oats or steel cut oats)
• 1 cup water
• ½ cup milk of choice (2% or oat milk)
• 1 cup blueberries, fresh or frozen*
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon allspice
• ⅛ teaspoon kosher salt
• ½ teaspoon vanilla extract
• For topping: maple syrup, fresh blueberries, sliced almonds, milk

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Instructions

1. Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
2. Turn the heat to low and carefully pour in the water, milk, blueberries, brown sugar, cinnamon, allspice, salt, and vanilla extract, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender, smashing the blueberries with the back of a large spoon as you stir. (Try to smash the majority of the berries to give the oatmeal its purple color.)
3. Remove from the heat. Top with desired toppings and serve.

Notes

*Frozen blueberries can tend to bleed their color, which is not desirable for baked goods. But since you do want purple blueberry oatmeal, it’s the perfect place to use frozen berries! You do not need to thaw them before using: the heat of the pan will defrost them quickly.

• Category: Breakfast
• Method: Stovetop
• Cuisine: Breakfast
• Diet: Vegan

Keywords: Blueberry oatmeal

A Couple Cooks - Recipes worth repeating.

Looking for a cozy breakfast or snack? Try these Morning Glory Muffins! This 1970’s muffin recipe is everything it’s cracked up to be. Each one is moist and warm-spiced, studded with carrots, pineapple, raisins and pecans. There’s a bit of whole wheat flour for nutty body and a hint of coconut sprinkles as a topping. It’s like a combination of carrot cake and applesauce cake, in muffin form! Here’s how to whip up a batch.

Why are they called Morning Glory muffins?

Turns out, this famous flavor was born in the 1970’s in Nantucket. Chef Pam McKinstry created the muffin recipe for her restaurant, the Morning Glory Café, in 1978. They quickly became popular and the recipe was published in Gourmet Magazine in 1981.

The original Morning Glory muffins recipe was a straightforward muffin. The batter featured all-purpose flour and cinnamon, and it was stuffed with raisins, carrots, apple, pineapple, pecans, and coconut.

Many riffs on the original have popped up in restaurants around the country, and the muffin started to take on a vaguely “health food” vibe, sometimes including either bran or whole wheat flour.

Ingredients in Morning Glory muffins

For this Morning Glory muffins recipe, we wanted to stay true to the original character of the muffins while also celebrating its vaguely “healthy” history. We took inspiration from this Epicurious source and former head of Tartine Bakery, who likes to add whole wheat flour and brown sugar to the mix to add that signature “brown” muffin texture. Here’s what you’ll need for this Morning Glory muffins recipe:

• All-purpose and whole wheat flour
• Granulated and light brown sugar
• Cinnamon and allspice
• Baking powder and salt
• Canned pineapple
• Grated carrots
• Raisins
• Pecans
• Eggs
• Applesauce
• Vegetable oil
• Milk
• Vanilla extract

Mix-ins and variations

Morning Glory muffins have a variety of mix-in options, depending on the chef. If you’re used to this type of muffin, you may want to add one of the following:

• Walnuts: use chopped walnuts instead of pecans
• Coconut: add ¼ to ½ cup sweetened shredded coconut
• Apples: add ½ cup peeled and diced apples
• Orange zest: add 1 teaspoon orange zest for a beautifully zingy flavor

Tips for these Morning Glory Muffins

This Morning Glory muffin recipe comes together quickly and simply: just mix the dry ingredients, mix the wet ingredients, and combine! Here are a few tips to making these muffins a success:

• Resist the urge to overmix. Overmixing muffin batter can cause holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
• Chop the pineapple finely. You don’t want huge chunks of pineapple here.
• The muffin cups will be full to the brim. This is intentional: it makes for a hefty muffin with a generous muffin top.
• Baking at 400°F makes a taller muffin. This temperature makes a taller muffin and it’s quicker to bake, versus 350°F which is standard.

Storage info

These Morning Glory muffins are even better the next day! Store them at room temperature overnight, and they become even more moist and delicious. Here are a few pointers:

• Store up to 4 days at room temperature. Store in a sealed container and they become even more moist over time.
• Store refrigerated for 1 week or more. Store refrigerated up to 1 week or more. Make sure to allow to come to room temperature before serving, otherwise they are very dense.
• Frozen: Freeze the muffins in a sealed container for up to 3 months.

And that’s it! Let us know if you try these Morning Glory muffins and what you think.

More muffin recipes

Want to try more classic muffin flavors? Here are a few to try?

• Go for a Basic Muffin Recipe that you can customize to your liking
• Make Classic Blueberry Muffins or Lemon Blueberry Muffins
• Try Easy Banana Muffins, Banana Chocolate Chip Muffins or Banana Nut Muffins
• Opt for Lemon Poppy Seed Muffins

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Classic Blueberry Muffins

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Easy Banana Muffins

03

Lemon Poppy Seed Muffins

This Morning Glory muffins recipe is…

Vegetarian.

Morning Glory Muffins

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 12

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Description

Start your day with Morning Glory muffins! This recipe is packed with goodness: carrots, raisins, nuts, and warm spices.

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Ingredients

• 1 cup [140 g] all-purpose flour
• 1 cup [140 g] whole wheat flour
• ½ cup [100 g] granulated sugar
• ½ cup [100 g] light brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon allspice
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 cup canned pineapple (in juice), drained and chopped into small pieces
• 1 cup peeled and grated carrots (2 medium)
• ½ cup raisins
• ½ cup chopped pecans, plus more for topping
• 2 eggs
• ½ cup applesauce
• ½ cup vegetable oil
• ½ cup milk (or orange juice*)
• 1 teaspoon vanilla extract
• Optional: Coconut flakes, for topping

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Instructions

1. Preheat the oven to 400°F. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
2. In a large bowl, whisk the all-purpose flour, whole wheat flour, granulated sugar, light brown sugar, cinnamon, allspice, baking powder, and kosher salt. Stir in the pineapple, carrots, raisins and chopped pecans.
3. In a separate medium bowl, whisk the eggs, then whisk in the applesauce, vegetable oil, milk and vanilla extract until smooth. Stir the dry ingredients into the wet ingredients with a spatula until a thick, smooth batter forms.
4. Scoop the batter evenly into the muffin cups: the cups will be full to the top. Sprinkle the tops with more chopped pecans and if desired, coconut flakes.
5. Bake the muffins for 20 to 23 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.

Notes

*Adding 1 teaspoon orange zest also brightens the flavor! Other mix in ideas: add ½ cup shredded coconut, use walnuts instead of pecans, or golden raisins instead of raisins.

• Category: Muffin
• Method: Baked
• Cuisine: Breakfast
• Diet: Vegetarian

Keywords: Morning glory muffins, morning glory muffin recipe, morning glory muffins recipe, morning glory muffin

A Couple Cooks - Recipes worth repeating.