Easy Baked Chicken and Potatoes
Oh, where do I even begin with this zucchini bread? It’s more than just a recipe to me; it’s pure comfort in every slice. I remember my grandma making this when I was a kid, the smell wafting through the house on a lazy Sunday afternoon, and honestly, nothing has ever quite matched it. It’s that perfect balance of moist, tender crumb with just the right amount of sweetness and a hint of spice that makes your taste buds sing. It’s the kind of treat that’s surprisingly easy to whip up, making it a total lifesaver on busy weeknights when the sweet tooth strikes, or when you need something impressive to bring to a potluck without spending hours in the kitchen. If you’ve ever found yourself eyeing a loaf of store-bought banana bread and thinking, “I wish there was something similar, but… different,” then my friend, this zucchini bread is your answer. It’s like the cousin of banana bread that’s a little more refined, a little more surprising, and honestly, I think it might even be better!
What is Zucchini bread?
So, what exactly *is* zucchini bread, you ask? At its heart, it’s a quick bread, much like banana bread or pumpkin bread, where finely grated zucchini is the star ingredient. Now, don’t let the “zucchini” part fool you into thinking it tastes like a salad! The zucchini melts into the batter as it bakes, adding incredible moisture and a wonderfully tender texture without imparting any discernible vegetable flavor. Think of it as nature’s secret weapon for creating the most ridiculously moist baked goods. The name itself is pretty straightforward – it’s a bread baked with zucchini! It’s usually spiced with cinnamon and nutmeg, often studded with walnuts or chocolate chips, and then sometimes topped with a simple glaze or a dusting of powdered sugar. It’s the kind of simple, wholesome goodness that feels both comforting and a little bit indulgent, making it a universally loved treat.
Why you’ll love this recipe?
Honestly, there are so many reasons why this zucchini bread has become my absolute favorite, and I just know you’re going to feel the same way. First off, let’s talk flavor. It’s just divine! The cinnamon and nutmeg give it this warm, cozy hug of flavor that’s perfect any time of year, but especially comforting in the fall and winter. And that moisture? It’s unreal. Thanks to the zucchini, this bread stays incredibly tender and moist for days, which is a HUGE plus. Unlike some quick breads that can turn dry and crumbly way too quickly, this one just gets better. Then there’s the sheer simplicity of it all. I’ve made this recipe countless times, and it never fails to impress, yet it requires minimal effort. You can literally have a loaf baking in the oven in about 15 minutes of active time. It’s also incredibly budget-friendly – the main ingredients are pantry staples, and zucchini is usually pretty inexpensive and readily available. Plus, it’s so versatile! You can add chocolate chips, nuts, or even a swirl of cream cheese for a decadent touch. What I truly love most about this recipe, though, is its ability to sneak in a vegetable without anyone even noticing! It’s a fantastic way to get a little extra goodness into my family, especially the picky eaters. It’s just an all-around winner, a true kitchen staple that I find myself reaching for again and again.
How do you make Zucchini bread?
Quick Overview
The process for making this amazing zucchini bread is wonderfully straightforward. You’ll essentially mix your dry ingredients together in one bowl, your wet ingredients in another, then combine them gently. Fold in your grated zucchini, pour the batter into a prepared loaf pan, and bake until golden brown and a toothpick inserted comes out clean. The whole thing comes together so quickly, it’s almost unbelievable how delicious the end result is. It’s the perfect testament to how simple ingredients can create something truly special with just a little bit of love and the right technique.
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour: I always opt for a good quality all-purpose flour. It’s reliable and works like a charm. If you’re feeling adventurous and want to try a whole wheat blend, I’d suggest using about ¾ cup whole wheat and 1 ¾ cups all-purpose for a good balance of texture and flavor.
1 teaspoon baking soda: This is crucial for giving the bread its lovely lift and tender crumb.
½ teaspoon baking powder: Works with the baking soda to ensure a beautiful rise.
1 teaspoon ground cinnamon: The backbone of that comforting flavor! Don’t skimp here.
½ teaspoon ground nutmeg: Just a hint adds so much warmth and depth. Freshly grated is amazing if you have it!
¼ teaspoon salt: Balances out all the sweetness and enhances the other flavors.
1 ½ cups granulated sugar: This might seem like a lot, but it’s what gives us that perfectly sweet, tender texture. Trust me on this one.
2 large eggs: At room temperature, if possible. They’ll incorporate much better into the batter.
½ cup vegetable oil: Or any neutral-flavored oil like canola or even melted coconut oil. You can even try a mild olive oil for a slightly different flavor profile, but vegetable oil is my go-to for a classic taste.
¼ cup unsalted butter, melted: Adds a lovely richness that oil alone can’t quite replicate.
1 teaspoon vanilla extract: Enhances all the other flavors and adds that signature baked good aroma.
2 cups grated zucchini, packed: About 2 medium zucchinis. Make sure to squeeze out as much excess moisture as you can!
For the Filling (Optional but Highly Recommended!):
½ cup chopped walnuts or pecans: Toasted lightly for extra crunch and flavor. My kids always ask for these!
½ cup chocolate chips: Semi-sweet or dark chocolate chips are my favorites, but milk chocolate works too!
For the Glaze (Optional):
1 cup powdered sugar: Sifted to avoid lumps.
2-3 tablespoons milk (or almond milk!): You can also use water or lemon juice for a tarter glaze.
½ teaspoon vanilla extract: Adds a lovely touch of sweetness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Alright, first things first! Get your oven preheated to 350°F (175°C). While that’s heating up, grab a standard 9×5 inch loaf pan. You’ll want to grease it really well with butter or non-stick cooking spray, and then give it a light dusting of flour. For extra insurance against sticking (because nobody wants their beautiful loaf stuck to the pan!), I like to line the bottom and long sides with a strip of parchment paper. Just let the ends hang over a bit – it makes lifting the cooled bread out a breeze. Trust me, this little extra step is a lifesaver later on.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Give it a good whisking to make sure everything is evenly distributed. This is where you ensure all those spices and leavening agents are happy and ready to do their job. You want to avoid any clumps of baking soda or powder, so a good whisk is key here. You can even sift it if you want to be extra sure, but a good whisk usually does the trick for me.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the granulated sugar, eggs, vegetable oil, melted butter, and vanilla extract until everything is smooth and well combined. Make sure the melted butter isn’t too hot when you add it to the eggs, or you might end up with scrambled eggs! Just let it cool for a minute or two. I usually do this by hand with a whisk, but an electric mixer on low speed works too. You’re looking for a lovely, uniform mixture here.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. It’s really important not to overmix here! You’ll still see some streaks of flour, and that’s perfectly fine. Overmixing develops the gluten in the flour too much, which can lead to a tough, dense bread. We want tender and fluffy, so stop mixing as soon as you don’t see huge pockets of dry flour. A few lumps are your friend in this step!
Step 5: Prepare Filling
If you’re using those yummy add-ins like walnuts or chocolate chips, you’ll want to get them ready. If you’re using nuts, I highly recommend toasting them lightly in a dry skillet over medium heat for a few minutes until they’re fragrant. This brings out their flavor and makes them wonderfully crunchy. Let them cool completely before chopping them up. If you’re using chocolate chips, just have them ready to go. Some people like to toss their add-ins with a tablespoon of the dry flour mixture before adding them to the batter – this helps prevent them from sinking to the bottom of the loaf.
Step 6: Layer & Swirl
Add the grated zucchini to the batter and gently fold it in until it’s evenly distributed. It might seem like a lot of zucchini, but it’ll all come together. Now, if you’re using the optional nuts or chocolate chips, gently fold them in as well. Pour about half of the batter into your prepared loaf pan and spread it evenly. If you’re feeling fancy and want a swirl, now’s the time! You can sprinkle half of your nuts or chocolate chips over this first layer. Then, pour the remaining batter on top and sprinkle the rest of your add-ins. For a lovely marbled look, you can gently swirl a knife through the batter a few times, but don’t overdo it!
Step 7: Bake
Place the loaf pan in the center of your preheated oven. Bake for 50-65 minutes. Now, oven temperatures can be a little finicky, so start checking around the 50-minute mark. You’ll know it’s done when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean (or with just a few moist crumbs attached, but no wet batter). If the top is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the remainder of the baking time.
Step 8: Cool & Glaze
Once it’s baked to perfection, carefully remove the loaf pan from the oven. Let the zucchini bread cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up a bit. Then, use those handy parchment paper overhangs to lift the loaf out of the pan and place it directly on the wire rack to cool completely. Glazing while the bread is warm can make the glaze melt off, so patience is key! Once it’s totally cool, you can make the glaze. Whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed for desired consistency), and vanilla extract until smooth. Drizzle it over the top of the cooled loaf, letting it drip down the sides. It’s simple, but it looks so pretty and adds an extra layer of sweetness!
Step 9: Slice & Serve
Once the glaze has set a bit (or if you skipped the glaze entirely), it’s time to slice and enjoy! I find a serrated knife works best for clean slices. This bread is delicious when served at room temperature, but a slightly warm slice is pure heaven, especially with a pat of butter. It’s perfect on its own, or paired with a cup of your favorite coffee or tea. Enjoy every single bite!
What to Serve It With
This zucchini bread is honestly so delicious and versatile, it fits in anywhere! For a simple and satisfying Breakfast, I love serving a thick slice alongside a steaming mug of coffee. It’s not overly sweet, so it’s perfect for starting the day without being too much. My kids also love it with a glass of cold milk before school – it’s a quick and easy win. When we have people over for Brunch, I’ll often slice it a bit more elegantly and serve it on a nice platter. It pairs beautifully with fresh fruit salads, yogurt parfaits, or even alongside savory dishes like scrambled eggs or bacon. For Dessert, it’s wonderful as is, but I also love it slightly warmed with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you’re craving something sweet at 10pm but don’t want to bake a whole cake, this is your answer! It’s the ultimate Cozy Snack. Just grab a slice, maybe a warm cup of tea, and settle in. My family tradition is to always have a slice with a glass of cold milk when we’re feeling a bit peckish in the afternoon. It’s just so comforting and always hits the spot.
Top Tips for Perfecting Your Zucchini Bread
I’ve been making this zucchini bread for years, and along the way, I’ve picked up a few tricks that I think really make a difference. So, let’s dive into some of my top tips to ensure your loaf turns out absolutely perfect every single time!
Zucchini Prep: This is probably the most crucial step. When you grate your zucchini (I prefer a medium-sized grater), you need to squeeze out as much of the excess moisture as possible. I usually do this by placing the grated zucchini in a clean kitchen towel or some cheesecloth and wringing it out firmly over the sink. Seriously, you’ll be surprised by how much water comes out! This step prevents your bread from becoming dense and soggy. Also, don’t peel your zucchini! The skin contains nutrients and adds a lovely color to the bread. Just give it a good wash before grating.
Mixing Advice: Remember what I said about not overmixing? It’s worth repeating! Overmixing develops the gluten in the flour, leading to a tough, chewy loaf. Mix the wet and dry ingredients until they are *just* combined. A few lumps and streaks of flour are totally okay. The batter will look a bit thick, but that’s what you want. The zucchini will add plenty of moisture as it bakes.
Swirl Customization: If you’re adding chocolate chips or nuts and want that nice marbled effect, be gentle. Don’t go crazy swirling the knife through the batter. Just a couple of gentle passes is all you need. You can also experiment with different add-ins! I’ve tried dried cranberries, blueberries, and even a little orange zest for a citrusy twist. For a really decadent treat, try swirling in some softened cream cheese or a bit of melted chocolate into a portion of the batter before layering.
Ingredient Swaps: While this recipe is fantastic as is, I love experimenting. For the oil, you can substitute melted coconut oil (refined for a neutral flavor, unrefined if you like a hint of coconut) or even applesauce for a lower-fat option, though it will change the texture slightly. I’ve also tested this with almond milk instead of regular milk in the glaze, and it actually made it even creamier! If you want to reduce the sugar slightly, you can go down to 1 ¼ cups, but any less might affect the tenderness. For a gluten-free version, I’ve had success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. Just be aware that the texture might be slightly different.
Baking Tips: Always bake your zucchini bread on the center rack of your oven. This ensures even heat distribution. If your oven tends to run hot, you might need to reduce the temperature by about 10-15 degrees or bake it for a shorter amount of time. The toothpick test is your best friend here. If the top is browning too quickly, tent it loosely with foil. This allows the inside to cook through without the outside getting overdone.
Glaze Variations: The simple vanilla glaze is lovely, but feel free to get creative! For a lemon zest glaze, add a teaspoon of lemon zest and use lemon juice instead of milk. A maple glaze (using maple syrup instead of milk) is also divine and pairs wonderfully with the cinnamon. If you prefer a lighter touch, a simple dusting of powdered sugar is beautiful too. Just make sure the bread is completely cool before dusting!
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it keeps! Because of all that moisture from the zucchini, it stays wonderfully soft and delicious for several days. Here’s my tried-and-true method for storing it to maintain that fresh-from-the-oven goodness.
Room Temperature: Once the bread is completely cooled (and this is important!), you can store it at room temperature. I usually wrap the loaf tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh and moist for about 3-4 days. I’ve found that if I don’t glaze it, it tends to keep even better at room temperature. The smell alone will tempt you to eat it all!
Refrigerator Storage: If your kitchen is on the warmer side, or if you simply want to extend its life even further, the refrigerator is your friend. Wrap it well in plastic wrap, then in foil, or store it in an airtight container. It should last beautifully in the fridge for up to a week. Just be aware that sometimes refrigeration can slightly alter the texture, making it a bit firmer. It’s easily revived, though – see reheating tips below!
Freezer Instructions: This zucchini bread freezes like a dream, which is perfect for making ahead or for those times when you want a slice of homemade comfort but don’t have time to bake. Once completely cooled, wrap the loaf tightly in a layer of plastic wrap, followed by a layer of aluminum foil. You can also slice it first if you prefer individual portions – just wrap each slice securely. It will keep in the freezer for up to 2-3 months. To thaw, simply unwrap it and let it come to room temperature on a wire rack. If it was refrigerated, it might benefit from a quick reheat.
Glaze Timing Advice: If you plan to store the bread for more than a day or two, I often recommend glazing it right before serving. If you glaze it and then store it, the glaze can sometimes become a bit sticky or syrupy, especially at room temperature or in the fridge. For freezing, it’s definitely best to freeze the unglazed bread and then glaze it once it’s thawed and ready to eat. This keeps the glaze looking its best.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite zucchini bread recipe! It’s a recipe that’s stood the test of time in my family, a true testament to how simple ingredients and a little bit of love can create something truly magical. This bread is more than just a baked good; it’s memories of my grandma’s kitchen, it’s cozy afternoons, and it’s that perfect sweet bite when you need it most. It’s proof that you don’t need to be a professional baker to create something delicious and heartwarming. I genuinely believe this recipe will become a staple in your kitchen too, just like it has in mine. If you enjoy this recipe, you might also want to try my classic banana bread or my incredibly moist pumpkin bread recipes. Happy baking, everyone! I can’t wait to hear how your zucchini bread turns out in the comments below. Don’t forget to share your own tips and variations – I love hearing from you all!
Baked Chicken and Potatoes with Garlic Butter
Ingredients
Method
- Preheat oven to 425˚F (220˚C).
- Transfer the quartered potatoes and sliced mushrooms to a 13x9 inch baking dish.
- Add olive oil to the potatoes and mushrooms, then season with paprika, salt, and pepper. Toss to coat evenly and set aside.
- Pat the chicken thighs dry with paper towels and season them with salt and pepper. Set aside.
- In a small mixing bowl, combine the softened butter, minced garlic, lemon zest, dried parsley, dried oregano, and dried thyme. Mash with a fork until thoroughly combined.
- Rub the butter mixture evenly all over the chicken thighs.
- Place the seasoned chicken thighs over the potatoes and mushrooms in the baking dish.
- Bake, uncovered, for 35 to 37 minutes, or until the chicken's internal temperature registers 165˚F (74˚C).
- To crisp up the chicken skin, broil on HIGH for 2 to 3 minutes toward the end of the cooking process, watching carefully to prevent burning.
- Remove the baking dish from the oven.
- Garnish with fresh lemon slices and chopped fresh parsley before serving.
