Simple Ham Split Pea Soup Recipe
Oh, hello there! Come on in, grab a mug. I was just thinking about this incredible zucchini bread I made last week, and I couldn’t *not* share it with you. It’s honestly one of those recipes that feels like a warm hug on a chilly day, or a burst of sunshine when you just need a little pick-me-up. You know, the kind of thing that makes your whole house smell like heaven for hours? This zucchini bread is that, and so much more. It’s not just “good for zucchini bread” like some of those dry, bland loaves you might have tried. This one is moist, perfectly spiced, and has this incredible, tender crumb that just melts in your mouth. If you’ve ever been intimidated by baking with vegetables, or if you’ve had lackluster results before, trust me, this is the recipe that will change your mind. It’s the one I’ve been making for years, tweaking it just so, and it’s become an absolute staple in my kitchen. It’s kind of like my go-to chocolate chip cookie recipe, but for when you want something a *little* more sophisticated, yet still ridiculously comforting.
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it uses chemical leaveners (like baking soda and baking powder) instead of yeast, so you don’t have to wait for dough to rise. The “zucchini” part is the star ingredient – and don’t worry, you don’t taste it in the finished product! It’s just there to add an incredible amount of moisture, making the bread unbelievably tender and soft. Think of it as nature’s way of adding that perfect, unctuous texture without needing tons of butter or oil. The name itself is pretty straightforward, but the magic happens with the blend of spices and a touch of sweetness. It’s basically a cake disguised as a bread, and who can argue with that? It’s less about a dominant vegetable flavor and more about a foundation for deliciousness, like a perfectly balanced canvas for spices and maybe even some nuts or chocolate chips.
Why you’ll love this recipe?
There are so many reasons why this zucchini bread has earned its spot as my absolute favorite, and I just know you’re going to love it too. First off, the flavor profile is just divine. It’s got this warm, comforting blend of cinnamon and nutmeg that just screams cozy. But it’s not overly sweet, which is something I really appreciate. It strikes that perfect balance where it’s sweet enough to feel like a treat, but not so sweet that it overwhelms the subtle, earthy notes from the zucchini and spices. And the texture? Oh my goodness. It’s incredibly moist and tender, thanks to all that grated zucchini. It practically dissolves on your tongue. I’ve tested this with almond milk and it actually made it even creamier, so feel free to experiment! Secondly, it’s ridiculously simple to make. Seriously, you don’t need any fancy equipment or complicated techniques. If you can stir a bowl, you can make this zucchini bread. It’s a lifesaver on busy weeknights when the sweet craving hits, or when you need a last-minute bake sale contribution. Plus, it’s wonderfully cost-effective. Zucchini is usually pretty affordable, and the other ingredients are pantry staples for most home bakers. What I love most about this is its versatility. It’s fantastic on its own, of course, but it’s also wonderful with a smear of cream cheese, a dollop of yogurt, or even just a simple dusting of powdered sugar. It’s also a fantastic way to use up those extra zucchinis from the garden that seem to multiply overnight! It truly is a budget-friendly, crowd-pleasing recipe that always delivers.
How do you make Zucchini bread?
Quick Overview
The process is wonderfully straightforward and surprisingly quick! You’ll simply mix your dry ingredients, then your wet ingredients separately, and then combine them gently. The grated zucchini goes into the wet mixture, adding its magic moisture. Then, it’s just a matter of folding in any optional additions like chocolate chips or nuts, pouring it into your prepared pan, and letting the oven do the rest. The whole thing, from mixing bowl to oven, probably takes less than 15 minutes. It’s this ease of preparation that makes it so approachable, even for beginner bakers, and it’s why I reach for it again and again.
Ingredients
For the Main Batter:
All-purpose flour: I usually go for about 2 cups. It’s the foundation, so a good quality flour always helps ensure a nice texture. You can sometimes get away with using whole wheat pastry flour for a slightly heartier bread, but all-purpose is my go-to for that classic tender crumb.
Granulated sugar: Around 1 to 1.5 cups, depending on how sweet you like it. I often find 1.25 cups is the sweet spot for me.
Baking soda: 1 teaspoon. This is crucial for the lift!
Baking powder: 1 teaspoon. Together with the soda, they ensure a perfect rise.
Salt: Half a teaspoon. It balances out the sweetness and enhances all the other flavors.
Ground cinnamon: 1.5 teaspoons. Don’t skimp here! This is where so much of the warmth comes from.
Ground nutmeg: Half a teaspoon. Just a hint adds that extra layer of cozy flavor.
Eggs: 2 large ones. They bind everything together and add richness.
Vegetable oil: Half a cup. You can use canola oil or even a light olive oil in a pinch. It’s what keeps this bread unbelievably moist for days.
Vanilla extract: 1 teaspoon. Essential for that classic baked good flavor.
Grated zucchini: About 2 cups, packed. This is the key ingredient for moisture! Make sure to grate it finely so it blends seamlessly. I usually just use the side of my box grater.
For Optional Add-ins (My favorites!):
Chocolate chips: About 1 cup. Semi-sweet or dark are my favorites, but milk chocolate works too if that’s what you have! My kids ask for this all the time.
Chopped walnuts or pecans: About 1 cup. They add a lovely crunch and nutty flavor. I usually give them a quick toast first for even more flavor.
For the Simple Glaze (Optional, but highly recommended!):
Powdered sugar: About 1 cup. Sifted, if you want to be fancy, but it’s not strictly necessary for this recipe.
Milk or heavy cream: 2-3 tablespoons. You’ll add this slowly until you reach your desired drizzling consistency. I’ve tested this with almond milk and it actually made it even creamier!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven all nice and warm. Preheat it to 350 degrees Fahrenheit (175 degrees Celsius). While that’s heating up, grab a standard loaf pan – the 9×5 inch kind is perfect. Grease it really well with butter or cooking spray, and then I like to dust it with a little bit of flour too, or line it with parchment paper. This is my little trick to guarantee the bread pops out perfectly clean every time. No sticking allowed!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk until everything is nicely combined and there are no big clumps of spices. This step ensures that your leavening agents and spices are evenly distributed throughout the batter, which means a more consistent rise and flavor in every single bite.
Step 3: Mix Wet Ingredients
In a separate medium bowl, crack in your two eggs. Add the vegetable oil and vanilla extract. Whisk these together until they’re well combined and look a little frothy. Now, here comes the star – add your grated zucchini to this wet mixture. Give it a gentle stir to incorporate it. Don’t worry if it looks a little wet; that’s exactly what we want!
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold everything together until *just* combined. It’s really important not to overmix here. A few streaks of flour are perfectly fine! Overmixing develops the gluten too much, which can lead to a tougher, denser bread. We want tender and moist, remember?
Step 5: Prepare Filling
If you’re adding chocolate chips or nuts, now’s the time! Gently fold them into the batter. I love adding chocolate chips because they get all gooey and melty when baked, but nuts add a fantastic textural contrast. Whatever you choose, just fold them in until they’re evenly distributed. Don’t go crazy mixing; just enough to get them in there.
Step 6: Layer & Swirl
Pour your batter into the prepared loaf pan. Spread it out evenly with your spatula. If you’re feeling fancy, you could even swirl in a little extra cinnamon sugar or a drizzle of melted chocolate on top before baking, but honestly, it’s delicious just as it is. Just make sure the batter is distributed evenly for consistent baking.
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 50-60 minutes. The exact time will 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 (no wet batter!). The top should be golden brown and look beautifully baked.
Step 8: Cool & Glaze
Once it’s baked to perfection, take the loaf pan out of the oven and let it cool in the pan for about 10-15 minutes. This allows it to firm up a bit. Then, carefully invert the pan onto a wire rack to release the bread. Let it cool completely on the wire rack before you even think about slicing it. If you’re adding the glaze, now’s the time! Whisk together the powdered sugar and a tablespoon of milk or cream. Add more liquid, a tiny bit at a time, until you get a nice, pourable consistency. Drizzle it over the cooled bread. It hardens up just a touch as it sits, making it look so pretty!
Step 9: Slice & Serve
Once the glaze is set (or if you skipped it!), slice into your beautiful zucchini bread. I find a serrated knife works best for clean slices. Serve it warm or at room temperature. This is perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake. It’s also wonderful for breakfast or a delightful afternoon snack. Enjoy every single bite!
What to Serve It With
This zucchini bread is honestly a star all on its own, but it really shines when paired with a few other things, depending on the occasion. For a simple, cozy breakfast, I love it with a steaming mug of my favorite coffee or a glass of cold milk. The warmth of the bread and the coffee is just perfection. For a more leisurely brunch spread, it’s lovely alongside some fresh fruit salad, maybe some scrambled eggs or a light yogurt parfait. It adds that touch of sweetness and indulgence to the meal. As a dessert, it’s fantastic after dinner. I sometimes serve a warm slice with a scoop of vanilla bean ice cream or a dollop of whipped cream. The contrast of the warm bread and cold ice cream is pure bliss. And for those purely cozy snack moments, it’s wonderful with a cup of tea, or even just a glass of water if you want something simple. My family traditions often involve having it with a generous smear of cream cheese – it’s a game-changer, I promise! Some people even like it with a little bit of salted butter. I’ve tried it, and it’s surprisingly good! It’s just one of those forgiving recipes that adapts to whatever you’re in the mood for.
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few little tricks that I think make this zucchini bread truly exceptional. Let’s talk zucchini prep. You really want to grate it finely. I use the small holes on my box grater. And then, the crucial part: squeeze out as much moisture as you possibly can! I usually put the grated zucchini in a clean kitchen towel or a fine-mesh sieve and wring it out, or just squeeze it by hand. Excess water will make your bread dense and gummy, and we definitely don’t want that. For mixing, the golden rule is *do not overmix*. Seriously, as soon as you don’t see any dry flour streaks, stop. A few lumps are actually good! For swirl customization, if you’re adding cinnamon sugar or something similar, you can dollop it in and swirl with a knife, but don’t overdo it or you might get pockets of uncooked dough. My favorite ingredient swaps? I’ve tested this with different types of oil, and while vegetable oil is my go-to, melted coconut oil can work too, though it imparts a slight coconut flavor. For baking, always trust your nose and the toothpick test. Ovens can be so finicky! If yours tends to run hot, reduce the temperature by 10-15 degrees. And if the top is browning too quickly, you can always tent it loosely with foil for the last 10-15 minutes of baking. For glaze variations, if you want a thinner glaze, just add more liquid. For a thicker one, use less liquid or add a touch more powdered sugar. You can also add a little lemon zest or a drop of almond extract to the glaze for a different flavor profile.
Storing and Reheating Tips
This zucchini bread is surprisingly forgiving when it comes to storage, and it actually tends to get even more moist and flavorful after a day or two. For room temperature storage, I like to wrap the cooled loaf tightly in plastic wrap or aluminum foil, or store it in an airtight container. It should stay fresh and delicious for about 3-4 days. If you live in a warm climate or just want it to last a bit longer, refrigerator storage is your friend. Wrap it well, just like you would for room temperature, and it will keep nicely for up to a week. The texture will be slightly firmer when cold, but it’s still perfectly good. When it comes to freezing, this bread freezes beautifully! Let it cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can last in the freezer for up to 3 months. To thaw, simply unwrap it and let it come to room temperature on the counter for a few hours. If you plan to freeze it *without* glaze, that’s often best, as the glaze can sometimes get a little sticky or weepy upon thawing. You can always glaze it once it’s thawed and ready to serve. For reheating, if it’s been in the fridge or you just want it warm and gooey, a quick minute or two in the microwave usually does the trick, or a few minutes in a warm oven. It makes it taste just like it’s fresh out of the oven!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini bread recipe! I really hope you give it a try. It’s the kind of recipe that brings smiles to faces, fills your home with the most wonderful aroma, and tastes absolutely divine. It’s proof that sometimes, the simplest ingredients can create the most magical results. If you’re a fan of quick breads and comforting flavors, you should also check out my recipe for The Best Banana Bread – it’s another family favorite that’s just as easy and delicious! I can’t wait to hear what you think, and especially how your zucchini bread turns out. Please, share your own tips, variations, or any funny baking stories in the comments below! Happy baking, everyone!
Split Pea Soup with Ham
Ingredients
Method
- Prep. Heat olive oil and melt butter in a large pot or Dutch oven set over medium-high heat.
- Saute. Add the chopped celery, carrots, and onions; cook for 4 minutes. Stir in garlic and cook for 1 minute.
- Add liquids, peas, and herbs. Stir in the chicken broth and water. Stir in the split peas, bay leaves, thyme, and oregano; season with salt and pepper. Don’t use too much salt because the ham hocks are already salty.
- Add ham and cook. Add the ham hocks to the pot and bring the mixture to a boil. Reduce heat to low, cover the pot, and let simmer for about 1 hour and 15 minutes, stirring occasionally. The soup is ready when the peas are soft. Start checking it for doneness around the 55-minute mark.
- Shred the meat. Remove the ham hocks from the soup and let rest for several minutes, or until cooled enough to handle. Then, shred or chop up the meat into smaller pieces. Discard the bones and skin.
- Finish and serve. Add the chopped ham back into the soup and cook for 1 minute. Remove from heat. Taste the soup for salt and pepper and adjust accordingly. Ladle the split pea soup into bowls, garnish with parsley, and serve.
