Easy Oven-Baked Chicken Thighs Recipe
Oh, hey there! Pull up a chair, let’s chat. I’ve been meaning to share this with you for ages, and I’m so excited it’s finally happening. You know how some recipes just *feel* like home? Like a warm hug on a chilly day, or the smell of rain after a long dry spell? This zucchini bread is exactly that for me. It’s my grandma’s recipe, and honestly, it’s what I think of whenever someone mentions “comfort baking.” It’s not just bread; it’s a whole mood. It’s far more delightful than a simple chocolate chip cookie, yet somehow just as easy to whip up when a craving hits. My whole family devours it, and I always get asked for the recipe, so I figured, why not share it with all of you too? I promise, it’s a lifesaver on busy mornings and a total crowd-pleaser. Grab a cup of coffee, and let me tell you all about it.
What is Grandma’s Zucchini Bread
So, what exactly *is* this magic? Think of it as a super moist, tender, subtly sweet quick bread that just happens to have zucchini in it. Don’t let the “zucchini” part fool you – you won’t taste it, I swear! What you *will* taste is the warmth of cinnamon, the sweetness of sugar, and that incredible tender crumb that practically melts in your mouth. It’s my grandma’s version, passed down through generations, and it’s never, ever failed me. It’s essentially a super forgiving, utterly delicious way to use up those garden zucchinis before they get too big and unwieldy. The zucchini adds this amazing moisture and tenderness without any of that squashy flavor, which is why it’s so special. It’s like the secret ingredient that makes everything better!
Why you’ll love this recipe?
Honestly, where do I even begin? First off, the flavor is just sublime. It’s perfectly sweet, with just the right amount of cinnamon spice to make it feel cozy. The texture is where it really shines, though. It’s incredibly moist and tender, almost cake-like, thanks to the grated zucchini. And speaking of easy, this recipe is a dream! You pretty much just dump everything into bowls, mix, and bake. It’s the kind of thing I can throw together even when I’m exhausted after a long day, and it always turns out perfectly. Plus, it’s incredibly budget-friendly. Zucchini is usually super affordable, and the other ingredients are pantry staples. I also love how versatile it is. Serve it warm with a smear of butter for breakfast, toast it for a snack, or even have a slice as a simple dessert. What I love most about this zucchini bread, though, is that it feels like pure homemade goodness without any fuss. It’s so much better than those store-bought loaves, and the aroma filling your kitchen while it bakes is just pure bliss. It’s definitely a step up from my old banana bread attempts, which sometimes came out a little too dense for my liking.
How do I make Zucchini bread?
Quick Overview
The process is wonderfully straightforward. You’ll basically whisk together your dry ingredients, whip up your wet ingredients separately, then combine them gently. After that, it’s just a matter of pouring it into a prepared pan and letting the oven do its magic. The zucchini gets grated, and that’s about the most “involved” it gets! It’s so simple, you can practically do it with your eyes closed after the first time. This method ensures everything is evenly distributed for that perfect, moist crumb we’re all after. It’s truly a beginner-friendly recipe.
Ingredients
For the Main Batter:
You’ll need about 2 cups of grated zucchini. I always use medium-sized zucchinis; avoid the really giant ones because they can have more seeds and a tougher skin. Make sure to squeeze out as much liquid as you can after grating – this is crucial for avoiding a soggy bread! You’ll also need 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon (or a bit more if you’re a cinnamon lover like me!), 1/2 teaspoon of nutmeg (optional, but it adds a lovely warmth), and 3/4 cup of granulated sugar, plus another 1/4 cup if you like it a little sweeter. Oh, and 2 large eggs, of course.
For the Filling:
This is where you can really have some fun! My grandma always added 1/2 cup of chopped walnuts or pecans for a lovely crunch. Sometimes I’ll even add a handful of chocolate chips – dark chocolate is my favorite! – for an extra special treat. You can also add a teaspoon of vanilla extract to the batter itself, which I always do; it just rounds out all the flavors.
For the Glaze:
This is totally optional, but I think it really elevates the bread. You’ll just need 1 cup of powdered sugar, 1 to 2 tablespoons of milk (or even lemon juice for a little tang!), and a tiny splash of vanilla extract. You want it pourable, not too thick.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard 9×5 inch loaf pan. You can also line it with parchment paper if you prefer, making it super easy to lift the bread out later. I usually just use butter and flour, and it works like a charm!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Make sure everything is well combined. This ensures that the leavening agents are evenly distributed, which is key for a good rise. It’s a simple step, but it matters!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, and vanilla extract until they’re well combined and slightly lighter in color. Now, add your grated and squeezed zucchini to this wet mixture. Stir it all together. Don’t worry if it looks a little lumpy; that’s normal.
Step 4: Combine
Pour the wet ingredients into the dry ingredients. Now, this is important: mix *just* until combined. Overmixing can make quick breads tough, and we want this to be super tender! A few streaks of flour are okay. Then, gently fold in any add-ins like nuts or chocolate chips.
Step 5: Prepare Filling
This step is actually already done when you add your nuts or chocolate chips to the batter in Step 4! The “filling” is really just the delicious mix-ins that get distributed throughout the batter. If you’re feeling fancy, you could make a cinnamon-sugar swirl to layer in, but my grandma’s original recipe just keeps it simple with the add-ins.
Step 6: Layer & Swirl
Pour the batter evenly into your prepared loaf pan. If you were making a cinnamon swirl, you’d dollop spoonfuls of a cinnamon-sugar mixture over the batter and then swirl it gently with a knife. But for this classic version, it’s just a smooth pour of batter.
Step 7: Bake
Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Oven temperatures can vary, so start checking around the 50-minute mark. If the top starts browning too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Let the zucchini bread cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This is important for the structure. Once it’s fully cooled, you can whip up the glaze by whisking together the powdered sugar, milk (or lemon juice), and vanilla until smooth. Drizzle it over the top. If you add the glaze while it’s still warm, it’ll just soak in; we want that pretty drizzly effect!
Step 9: Slice & Serve
Once the glaze has set a bit, slice it up and enjoy! It’s best served at room temperature, but honestly, I’ve been known to eat it slightly warm with the glaze still a little melty. It’s just that good.
What to Serve It With
This zucchini bread is so versatile, it fits in anywhere! For a simple breakfast, a warm slice with a good dollop of butter is pure heaven. It pairs beautifully with a strong cup of coffee or a steaming mug of tea. For a more leisurely brunch spread, I love to serve it alongside some fresh fruit salad and maybe a quiche. It adds that homemade touch that guests always appreciate. As a dessert, it’s lovely on its own, or you could serve it with a scoop of vanilla ice cream for something a little more decadent. And for those cozy snack times? It’s perfect with a glass of milk, or even just on its own when you need a little sweet pick-me-up. My family traditions often involve having a loaf ready when unexpected guests pop over; it’s my go-to for a quick, impressive treat.
Top Tips for Perfecting Your Grandma’s Zucchini Bread
Zucchini Prep: Seriously, don’t skip squeezing the moisture out of the grated zucchini! I usually use my hands, but you can also put it in a cheesecloth or a clean kitchen towel and wring it out. This makes all the difference between a tender bread and a gummy one. Grate it on the medium side of your box grater; you want some texture, not a mush.
Mixing Advice: I cannot stress this enough: do NOT overmix! Just mix until the dry and wet ingredients are *just* combined. A few little lumps or streaks of flour are perfectly fine. Overmixing develops the gluten too much, and you’ll end up with a tough loaf instead of a tender one. Trust me, I’ve learned this the hard way!
Swirl Customization: While my grandma’s recipe is a classic, you can absolutely get creative. If you wanted a cinnamon-sugar swirl, mix about 1/4 cup brown sugar with 1 teaspoon cinnamon. Dollop spoonfuls over the batter in the pan, then use a knife or skewer to gently swirl it through. Be careful not to over-swirl, or it’ll get muddy.
Ingredient Swaps: You can swap out the nuts for something else if you like – pepitas or sunflower seeds add a nice crunch. If you don’t have regular milk for the glaze, almond milk or even a dairy-free milk works just fine. For the sugar, you can reduce it slightly if you prefer, but remember that sugar contributes to moisture and tenderness in quick breads.
Baking Tips: Make sure your oven rack is in the middle position for even heat distribution. If your oven tends to run hot, you might need to reduce the temperature by 10-15 degrees or tent with foil sooner. A clean toothpick is your best friend for checking doneness – it should come out with just a few moist crumbs attached, not wet batter.
Glaze Variations: If you’re not a fan of a sweet glaze, try a simple dusting of powdered sugar once the bread is cool. Or, for a brighter flavor, use lemon juice instead of milk in the glaze. A little zest from a lemon or orange added to the batter itself is also a delightful twist!
Storing and Reheating Tips
This zucchini bread is pretty forgiving when it comes to storage. At room temperature, it will stay fresh for about 2-3 days if stored in an airtight container or well-wrapped in plastic wrap. Just make sure it’s completely cooled before wrapping, otherwise, you’ll get condensation. If you live in a warm or humid climate, or if you want it to last a bit longer, the refrigerator is your friend. It’ll keep well in the fridge for up to a week in an airtight container. The texture might firm up slightly, but it’s still delicious. For longer storage, you can absolutely freeze it! Wrap individual slices or the whole loaf tightly in plastic wrap, then in aluminum foil, and pop it in the freezer. It should last for a good 2-3 months. To reheat, you can gently warm slices in a toaster oven or microwave. If it’s glazed, I usually wait to glaze it *after* thawing and reheating if I’m freezing a whole loaf, so the glaze stays nice and fresh. Otherwise, if it’s already glazed, just reheat carefully.
Frequently Asked Questions
Final Thoughts
There you have it – my beloved Grandma’s Zucchini Bread recipe. It’s more than just a sweet treat; it’s a little piece of my childhood, a reminder of cozy afternoons in her kitchen. The fact that it’s so simple to make, uses up an ingredient that’s often abundant in gardens, and tastes utterly delicious is just the cherry on top. I truly hope you give this recipe a try. I think you’ll fall in love with its tender crumb and comforting flavor, just like I have. If you enjoy this recipe, you might also want to check out my recipe for {{< a href=”/apple-crumble-bars” >}}Apple Crumble Bars{{}} for another comforting baked good, or my {{< a href=”/lemon-poppy-seed-muffins” >}}Lemon Poppy Seed Muffins{{}} for a bright, zesty alternative. I can’t wait to hear what you think, and I’d absolutely love to see your creations! Please leave a comment below to share your experience, any delicious variations you try, or just to say hello. Happy baking!
Baked Chicken Thighs
Ingredients
Method
- Position oven rack one level above center. Preheat oven to 400 degrees F.
- Line a rimmed 18 by 13-inch baking sheet with aluminum foil and top with an oven safe wire cooling rack. Spray cooling rack with non-stick cooking spray.
- In an extra large mixing bowl whisk together olive oil, lemon zest, garlic, Italian seasoning and paprika.
- Dab chicken thighs well dry with paper towels and add chicken thighs to bowl with oil mixture. Toss well to evenly coat with mixture.
- Transfer thighs to rack on baking sheet turning skin side down. Season with salt and pepper then turn skin side up and season with salt and pepper. Leave space between thighs so heat can circulate evenly.
- Bake in preheated oven until skin is browned and thighs register 175 degrees F in thickest portion, about 35 - 45 minutes. If desired broil* during last minute or two for crispier skin (keep a close eye on it).
- Serve warm** with lemon wedges for spritzing. If desired you can garnish with a 1 Tbsp chopped parsley.
