How to Make Delicious Crushed Roasted Potatoes

I still remember the first time I made this creamy zucchini bread. It was a chaotic morning, and I was scrambling to get the kids to school on time. My youngest, who was around 5 at the time, had just spilled an entire box of cereal all over the kitchen floor, and I was on the verge of losing my cool. But then I stumbled upon this recipe, and something about it just clicked. Maybe it was the promise of a quick and easy breakfast, or perhaps it was the fact that it used up the last of the zucchini from our garden. Whatever it was, I knew I had to try it. And oh, am I glad I did! This recipe has been a lifesaver on busy mornings, and it’s perfect for when you’re craving something sweet at 10pm but don’t want to bake a whole cake.

What is Zucchini bread?

Think of human zucchini bread as the perfect antidote to the monotony of everyday life. It’s a recipe that’s equal parts comforting, delicious, and imperfect. It’s not one of those fancy-schmancy recipes that requires a million ingredients or a PhD in culinary arts. Nope, this one’s a breeze to make, even on the most chaotic of mornings. And the best part? It’s a great way to use up those pesky zucchinis that seem to take over your garden every summer.

Why you’ll love this recipe?

This recipe is a game-changer for anyone who’s ever struggled to get breakfast on the table. It’s quick, it’s easy, and it’s ridiculously delicious. And let’s be real, who doesn’t love the idea of a warm, gooey loaf of bread fresh from the oven? It’s the perfect way to start the day, and it’s a great way to use up any leftover zucchinis you might have on hand. Plus, it’s a great way to get your kids involved in the kitchen. My youngest loves helping me mix the batter, and my oldest is a pro at sprinkling the top with sesame seeds.

How do you make Zucchini bread?

Quick Overview

This recipe is a breeze to make, even on the most chaotic of mornings. Simply combine the dry ingredients in one bowl, the wet ingredients in another, and then mix them together until just combined. Don’t overmix, folks! You want the batter to be smooth and creamy, but not too dense. Then, add in your zucchini and mix until just combined. Pour the batter into a greased loaf pan, and bake until golden brown. That’s it! Easy peasy, lemon squeezy.

Ingredients

For the Main Batter:
2 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
2 cups grated zucchini
1 tsp vanilla extract

For the Filling:
1/2 cup cream cheese, softened
1/4 cup granulated sugar
1 egg, beaten
1 tsp vanilla extract

For the Glaze:
1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set it aside. I like to use a mix of all-purpose flour and baking powder to give the bread a nice texture, but feel free to experiment with different combinations.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I like to use a fork to get into the corners of the bowl and make sure everything is well combined.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together the sugar, melted butter, eggs, and vanilla extract. I like to use a hand mixer to get the job done quickly, but you can also use a whisk if you’re feeling fancy.

Step 4: Combine

Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix, folks! You want the batter to be smooth and creamy, but not too dense.

Step 5: Prepare Filling

In a small bowl, cream together the cream cheese, sugar, egg, and vanilla extract until smooth. I like to use a spatula to get into the corners of the bowl and make sure everything is well combined.

Step 6: Layer & Swirl

Pour half of the batter into the prepared loaf pan. Top with the filling, then pour the remaining batter over the filling. Use a spatula to create a swirly design on top.

Step 7: Bake

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. I like to use a timer to make sure I don’t overbake the bread.

Step 8: Cool & Glaze

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once the bread is cool, drizzle with the glaze and serve.

Step 9: Slice & Serve

Slice the bread and serve. I like to use a serrated knife to get nice, clean slices. You can also sprinkle the top with sesame seeds or chopped nuts for added texture and flavor.

What to Serve It With

This bread is perfect for a variety of occasions, from breakfast to brunch to dessert. Here are a few ideas to get you started:

For Breakfast: Serve with a cup of coffee or tea, or use as a base for a breakfast sandwich.

For Brunch: Serve with a side of fresh fruit or a green salad.

As Dessert: Serve with a scoop of vanilla ice cream or whipped cream.

For Cozy Snacks: Serve with a warm cup of tea or a glass of cold milk.

Top Tips for Perfecting Your Human Zucchini Bread

Here are a few tips to help you perfect your human zucchini bread:

Zucchini Prep: Make sure to grate the zucchini just before using it, as it can become soggy if left to sit for too long.

Mixing Advice: Don’t overmix the batter, as this can lead to a dense, tough bread.

Swirl Customization: Experiment with different combinations of fillings and toppings to create a unique swirl design.

Ingredient Swaps: Feel free to swap out the granulated sugar for brown sugar or honey for a different flavor profile.

Baking Tips: Use a thermometer to ensure the bread is baked to the correct temperature, and don’t open the oven door until the bread is done.

Glaze Variations: Experiment with different combinations of glaze ingredients to create a unique flavor profile.

Storing and Reheating Tips

Here are a few tips to help you store and reheat your human zucchini bread:

Room Temperature: Store the bread at room temperature for up to 2 days.

Refrigerator Storage: Store the bread in an airtight container in the refrigerator for up to 5 days.

Freezer Instructions: Wrap the bread tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw at room temperature or reheat in the microwave.

Glaze Timing Advice: Add the glaze to the bread just before serving for the best flavor and texture.

Frequently Asked Questions

Final Thoughts & Conclusion

This human zucchini bread recipe has been a game-changer for me and my family. It’s the perfect combination of comfort food and delicious flavors, and it’s so easy to make. I hope you enjoy it as much as we do! Don’t forget to leave a comment below and share your own variations with me. Happy baking!

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Smashed Potato Salad

Discover the ultimate potato salad with this Smashed Potato Salad recipe! Featuring crispy smashed potatoes, savory bacon, and hard-boiled eggs all coated in a rich, creamy dressing.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Potatoes

• 3 pounds baby potatoes
• 0.25 cup extra virgin olive oil
• 0.5 teaspoon kosher salt
• 0.5 teaspoon black pepper

For the Dressing

• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 0.5 teaspoon kosher salt
• 0.25 teaspoon dill weed
• 0.25 teaspoon black pepper
• 3.5 tablespoons whole milk adjust for desired thickness

For Assembly

• 1 small red onion finely diced
• 8 strips bacon cooked and chopped
• 6 large eggs hard-boiled and chopped

Method

 

Potatoes

1. Wash and boil the baby potatoes in salted water for 15-20 minutes, or until fork-tender. Boiling times may vary depending on potato size.
2. Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper.
3. Drain the boiled potatoes, pat them completely dry, and arrange them onto the lined baking sheet.
4. Using a potato masher or the bottom of a sturdy glass, gently smash each potato to about 0.25 to 0.5-inch thick.
5. Brush the smashed potatoes with extra virgin olive oil. Season evenly with kosher salt and black pepper.
6. Roast in the preheated oven for 55 minutes, or until the potatoes are crispy and golden brown. Flip them halfway through baking for even crisping.
7. Allow the roasted potatoes to cool for about 15 minutes before adding them to the salad.

Dressing

1. In a medium bowl, combine mayonnaise, yellow mustard, dill weed, kosher salt, and black pepper. Whisk until all ingredients are well combined and smooth. Cover the bowl and refrigerate until ready to assemble the salad. The dressing will thicken as it chills.

Assembly

1. In a large mixing bowl, combine the finely diced red onion, cooked and chopped bacon, chopped hard-boiled eggs, and the slightly cooled smashed potatoes.
2. Pour your desired amount of dressing over the ingredients, reserving a small amount for serving on the side if preferred. Gently stir everything together until all ingredients are fully coated and combined. Add more dressing as needed to reach your desired consistency.
3. Serve the Smashed Potato Salad immediately with extra dressing on the side, or refrigerate it in an airtight container until ready to serve.

Notes

For an enhanced flavor, let the Smashed Potato Salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.