Okay, confession time. When I first heard the name “Stupid Pie,” I’ll admit, I scoffed a little. It sounded so… well, silly. But then my neighbor, bless her heart, brought over a slice, and oh. my. goodness. It was pure magic. This isn’t just any zucchini bread; it’s like the ultimate comfort food hug in dessert form. It’s the kind of thing that makes you want to curl up on the couch with a good book and a cup of tea. The funny thing is, it’s so ridiculously easy, you’ll feel a little bit silly for ever thinking anything so delicious could be that simple. Seriously, it’s the recipe I grab when I need a guaranteed crowd-pleaser, or when I’m just craving something sweet without a whole lot of fuss. It’s even better than the fancy layered cakes I used to stress over for special occasions. This stupid pie has become a staple in my kitchen, and I have a feeling it’s going to become one in yours too.
What is Stupid Pie?
So, what exactly *is* this ridiculously named creation? Think of it as the most forgiving, most flavorful, and downright cheerful version of zucchini bread you’ll ever encounter. The “stupid” part, I think, comes from how effortlessly it comes together. It’s essentially a wonderfully moist, tender quick bread packed with grated zucchini, which not only adds incredible moisture but also a subtle, earthy sweetness that you wouldn’t even guess is there. It bakes up with a beautiful golden-brown crust and a soft, yielding interior. The name really captures the essence of it – it’s so simple, it feels almost *stupid* how good it is. There’s no complicated yeast rising, no finicky pastry crusts, just pure, unadulterated deliciousness that comes together in a flash. It’s a baking revelation disguised as a humble loaf.
Why you’ll love this recipe?
Honestly, where do I even begin? This stupid pie is a true winner for so many reasons. First off, the flavor. It’s perfectly sweet, with warm notes of cinnamon and nutmeg that just sing. The zucchini makes it unbelievably moist, so you never have to worry about it being dry. And speaking of moisture, it’s that secret ingredient that makes every bite feel decadent. It’s also ridiculously simple to make. I mean, *stupidly* simple. You can have the batter mixed and in the pan in under 15 minutes, which is a lifesaver on busy weeknights when you need a quick dessert or an after-school treat. It’s also incredibly budget-friendly. Most of the ingredients are pantry staples, and that zucchini? It’s usually pretty affordable, especially when it’s in season. What I love most is its versatility. You can have it for breakfast (don’t judge!), as a snack, or even as a light dessert. It pairs beautifully with a cup of coffee or a glass of milk. Honestly, it’s the recipe I turn to when I want something that feels special without requiring a culinary degree. It’s like a warm hug for your taste buds, and it never, ever disappoints.
How do I make a Stupid Pie?
Quick Overview
This recipe is designed for maximum flavor with minimum fuss. You’ll simply whisk together your dry ingredients, mix your wet ingredients, combine them, fold in the star (the zucchini!), and then bake until golden and fragrant. The beauty is in its simplicity; there’s no complicated layering or chilling involved. It’s a one-bowl wonder for the batter, and the filling and glaze come together just as easily. Trust me, this is the easiest way to achieve that perfect, moist, flavor-packed bread.
Ingredients
For the Main Batter:
All-purpose flour: 2 cups (I usually use a good quality, unbleached all-purpose flour for the best texture.)
Granulated sugar: 1 cup (You can adjust this slightly if you prefer it less sweet, but this amount is perfect for that balanced flavor.)
Baking soda: 1 teaspoon (Crucial for that lift and tenderness!)
Ground cinnamon: 1 teaspoon (Don’t skimp on this; it’s key to the warmth.)
Ground nutmeg: 1/2 teaspoon (A little goes a long way to add that cozy spice.)
Salt: 1/4 teaspoon (Balances out the sweetness beautifully.)
Eggs: 2 large (Room temperature is always best for easier mixing.)
Vegetable oil: 1/2 cup (Or any neutral-flavored oil like canola or grapeseed. Melted butter works too, but oil gives an extra tender crumb.)
Vanilla extract: 1 teaspoon (Pure vanilla extract makes a difference in the depth of flavor.)
Grated zucchini: 2 cups, packed (More on prepping this below, but make sure it’s well-drained!)
For the Filling:
Brown Sugar: 1/2 cup, packed (The molasses in brown sugar adds a wonderful caramel note.)
Chopped walnuts or pecans: 1/2 cup (Optional, but adds a fantastic crunch and depth. My kids love these.)
Extra cinnamon: 1 teaspoon (To amp up that spiced flavor in the swirl.)
For the Glaze:
Powdered sugar: 1 cup (Sifted, if you have time, for a smoother glaze.)
Milk or cream: 2-3 tablespoons (Start with 2 and add more until you reach your desired drizzling consistency. Cream makes it richer, milk is perfectly fine.)
Vanilla extract: 1/2 teaspoon (Just a touch for extra flavor.)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). While the oven is heating up, grease and flour a 9×5 inch loaf pan. I like to use a baking spray that has flour in it, or I just grease it well with butter and then give it a good dusting of flour, tapping out any excess. This ensures your beautiful stupid pie doesn’t stick one bit!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt. You want to make sure everything is really well combined so that you don’t get little pockets of leavening agent or spice. Just a good whisking until it all looks uniform is perfect.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until they’re nicely combined. No need to go crazy here, just a good blend.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Fold them together with a spatula or wooden spoon. Here’s the trick: mix *just* until there are no dry streaks of flour visible. It’s really important not to overmix at this stage. A few lumps are totally okay! Overmixing can lead to a tough texture, and we definitely don’t want that for our tender stupid pie.
Step 5: Prepare Filling
While the batter is resting for a moment, quickly mix together the Brown Sugar, your chopped nuts (if using), and the extra cinnamon for the filling. This is what gives you those lovely pockets of spiced sweetness throughout the bread.
Step 6: Layer & Swirl
Gently fold the 2 cups of grated zucchini into the batter. Again, be gentle! You just want to distribute it evenly without overworking the batter. Now, pour about half of the batter into your prepared loaf pan. Sprinkle half of the brown sugar and nut mixture evenly over the batter. Then, dollop the remaining batter on top, and finish by sprinkling the rest of the brown sugar and nut mixture over the top. You can use a knife or skewer to gently swirl the filling into the batter a bit, creating those beautiful ribbons of flavor. Don’t over-swirl, though; you want distinct layers.
Step 7: Bake
Bake in your preheated oven for 50-65 minutes. The exact time can vary depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (not wet batter!). The top should be a beautiful golden brown and it should smell absolutely heavenly.
Step 8: Cool & Glaze
Once it’s baked, let the stupid pie cool in the pan for about 10-15 minutes. This is important for it to set properly. Then, carefully invert it onto a wire rack to cool completely. Once it’s totally cool, you can whip up the glaze. Whisk together the powdered sugar, 2 tablespoons of milk/cream, and vanilla extract until smooth. Add more liquid a teaspoon at a time if it’s too thick. Drizzle this over the cooled loaf. Letting it cool completely before glazing is key; otherwise, the glaze will just melt right off.
Step 9: Slice & Serve
Once the glaze has set a bit, slice it up! I love a thick slice, perfect with a cup of coffee or tea. It’s best served at room temperature to really appreciate the texture and flavor.
What to Serve It With
This stupid pie is honestly a superstar on its own, but it’s also wonderful when paired with a few things! For breakfast, I love a thick slice toasted and buttered, alongside a steaming mug of my favorite dark roast coffee. The richness of the coffee complements the warm spices beautifully. For a more substantial brunch spread, it’s fantastic served alongside some fresh fruit salad or a dollop of Greek yogurt. The creamy tang of the yogurt cuts through the sweetness of the bread perfectly. As a dessert, it’s delightful served slightly warm with a scoop of good quality vanilla bean Ice Cream or a drizzle of caramel sauce. The contrast of warm bread and cold ice cream is simply divine. And for those cozy snack times? It’s perfect just as is, maybe with a tall glass of cold milk. My kids practically inhale it this way. Honestly, it’s so versatile, you can’t go wrong!
Top Tips for Perfecting Your Stupid Pie
I’ve made this recipe more times than I can count, and I’ve picked up a few little tricks along the way that I think you’ll find super helpful. The first and perhaps most important tip is all about the zucchini prep. You really need to grate your zucchini and then give it a good squeeze to get out as much moisture as possible. I usually use a paper towel or a clean kitchen towel and just wring out the shreds. This prevents the bread from becoming too dense or soggy. Trust me on this one; it makes a world of difference! When it comes to mixing the batter, remember that rule about not overmixing. I learned this the hard way years ago with muffins, and it applies here too. Just mix until the dry ingredients are incorporated. A few lumps are your friends! For that lovely swirl effect, don’t go crazy trying to create elaborate patterns. A few gentle stirs with a knife or skewer are all you need to get those beautiful ribbons of spiced sugar and nuts throughout. If you want to change things up, try adding a handful of chocolate chips to the batter, or maybe some dried cranberries for a bit of tartness. For baking, always do the skewer test. Ovens can be so different, and it’s the surest way to know your stupid pie is perfectly cooked. You want that clean skewer! And with the glaze, consistency is key. Start with less liquid and add more slowly until you get that perfect drizzling thickness. If you accidentally make it too thin, just whisk in a little more powdered sugar. If it’s too thick, a tiny splash more milk will do the trick. Remember, these are just guidelines; feel free to experiment and make it your own!
Storing and Reheating Tips
One of the things I adore about this stupid pie is how well it keeps. If you leave it unfrosted, it will last beautifully at room temperature for about 3-4 days. Just wrap it tightly in plastic wrap or store it in an airtight container. It stays wonderfully moist. If you’ve glazed it, it’s best to store it at room temperature too, but I’d probably aim for eating it within 2 days, as the glaze can get a little sticky in warmer temperatures. For longer storage, the refrigerator is your friend. Wrap it well (again, unfrosted is best for fridge storage if you plan to toast it later) and it should keep for up to a week. When you’re ready to enjoy a slice from the fridge, I highly recommend toasting it gently in a toaster oven or under the broiler for a few minutes – it brings back that lovely crispness. And yes, you can freeze this! Wrap the unfrosted loaf tightly in plastic wrap, then in a layer of aluminum foil, and it will keep in the freezer for up to 3 months. Thaw it overnight at room temperature, and if you like, you can pop it in a 300°F (150°C) oven for about 10-15 minutes to warm it through and refresh it. If you’ve frozen a glazed loaf, thaw it at room temperature and then re-glaze it if you want that fresh look, or just enjoy it as is.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved stupid pie! It’s a recipe that proves you don’t need complicated steps or fancy ingredients to create something truly special and comforting. It’s the kind of baked good that fills your home with an amazing aroma and brings smiles to everyone’s faces. The moist crumb, the warm spices, and that hint of sweetness from the swirl make it utterly irresistible. It’s the perfect example of how simple ingredients, treated with a little love, can result in pure baking magic. If you enjoy this recipe, you might also love my Classic Chocolate Chip Cookie Recipe or my Easy Apple Crumble. They share that same spirit of simple deliciousness. I truly hope you give this stupid pie a try; it’s a recipe that has brought so much joy to my kitchen, and I can’t wait to hear how it turns out for you! Happy baking!
Stupid Pie
Ingredients
Crust
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter Cold, cubed
- 0.25 cup Ice water
Filling
- 6 cups Apples Peeled and sliced
- 0.75 cup Granulated sugar
- 0.25 cup All-purpose flour
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 2 tablespoons Butter Cubed
Instructions
Prepare the Crust
- In a bowl, whisk together flour and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
- In a large bowl, combine apples, sugar, flour, cinnamon, and nutmeg.
Assemble and Bake
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out half of the dough into a circle and place it in a pie plate.
- Pour the apple filling into the pie crust and dot with butter.
- Roll out the remaining dough and place it over the filling. Crimp the edges to seal.
- Cut slits in the top crust for venting.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool before serving.
