Easy Pressure Cooker Pork Roast Dinner
Okay, so you know how some recipes just *feel* like home? Like, the kind that wafts through the house and instantly makes everyone feel cozy and happy? This zucchini bread is *that* recipe for me. It’s not just a sweet treat; it’s a hug in baked form. I remember my Grandma making this whenever she had an abundance of zucchini from her garden, and honestly, the smell alone would send me running to the kitchen. It’s so moist, so perfectly spiced, and just the right amount of sweet. It’s not quite as fussy as a full-blown cake, but it’s way more satisfying than just a cookie. If you’ve ever felt overwhelmed by baking a fancy dessert but still craved something truly special, this is your answer. It’s my go-to for potlucks, teacher gifts, or just an afternoon pick-me-up. Seriously, get ready to fall in love.
What is Zucchini bread?
At its heart, zucchini bread is a quick bread, meaning it uses chemical leaveners like baking soda or baking powder instead of yeast, which is why it’s so fast and easy to whip up. Think of it as a slightly more sophisticated cousin to banana bread, but with a secret ingredient: grated zucchini! Don’t let that scare you; the zucchini is totally undetectable texturally and flavor-wise once it’s baked. It just magically adds incredible moisture and tenderness to the crumb. It’s essentially a wonderfully spiced, slightly sweet cake that happens to be baked in a loaf pan. The name “zucchini bread” is pretty straightforward, but the real magic is in how the zucchini transforms the texture into something unbelievably soft and rich. It’s a brilliant way to use up that garden bounty or those impulse buys at the grocery store!
Why you’ll love this recipe?
There are so many reasons why this zucchini bread recipe has earned a permanent spot in my recipe binder, and I have a feeling it’ll do the same for you. First off, the flavor is just out of this world. It’s perfectly balanced – not too sweet, not too bland. The cinnamon and nutmeg give it that warm, comforting spice that just screams “baking.” And the texture? Oh my goodness, the texture is pure perfection. It’s incredibly moist and tender, thanks to the hidden zucchini. Seriously, you’d never guess it’s in there unless I told you! Beyond the taste, this recipe is a lifesaver on busy weeknights. It comes together so quickly, you can have it in the oven in about 15 minutes. Plus, it’s super budget-friendly. Zucchini is usually pretty inexpensive, and the other ingredients are pantry staples. And versatility? This loaf is a chameleon! It’s fantastic on its own, but it’s also amazing toasted with a smear of butter or cream cheese. It’s the perfect thing to bring to a bake sale, share with neighbors, or just enjoy with a cup of coffee. What I love most about this recipe, though, is how forgiving it is. Even if you’re a beginner baker, you can whip this up and feel like a total pro. It’s like my Grandma always said, “This bread bakes happiness.”
How do you make Zucchini bread?
Quick Overview
This recipe is a breeze! You’ll basically mix your dry ingredients, whisk your wet ingredients separately, then combine them gently. Fold in the grated zucchini, pour into a prepared loaf pan, and bake until golden and a tester comes out clean. The whole process, from gathering ingredients to having it in the oven, takes about 15-20 minutes. It’s honestly one of the easiest quick breads to master, and the result is always something everyone devours.
Ingredients
For the Main Batter:
2 cups all-purpose flour – I usually just use the standard kind from the grocery store. No need for anything fancy here!
1 teaspoon baking soda – This is what gives it that lovely rise.
1/2 teaspoon salt – Crucial for balancing the sweetness.
1 teaspoon ground cinnamon – My favorite spice for this. Don’t be shy!
1/4 teaspoon ground nutmeg – Just a pinch adds that extra warmth.
1 1/2 cups granulated sugar – You can reduce this slightly if you prefer it less sweet, maybe to 1 1/4 cups, but I find this is the perfect balance.
2 large eggs – Make sure they’re at room temperature; they incorporate better.
1 cup vegetable oil – Or any neutral oil like canola or even melted coconut oil. This is key for moisture!
1 teaspoon vanilla extract – Pure vanilla extract makes a world of difference.
1 1/2 cups grated zucchini – About 2 medium zucchinis. Make sure to squeeze out as much liquid as you can!
For the Filling:
1/2 cup chopped walnuts or pecans (optional) – I love adding nuts for a little crunch. Toast them lightly first for extra flavor!
1/4 cup brown sugar – For a little caramel-y sweetness.
1 teaspoon ground cinnamon – To amp up the spice in the swirl.
For the Glaze:
1 cup powdered sugar – Sifted, if you want to be extra fancy and avoid lumps.
2-3 tablespoons milk (or almond milk, or even orange juice for a twist!) – Start with 2 and add more until you reach your desired drizzling consistency.
1/2 teaspoon vanilla extract – For a touch of flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). While it’s warming up, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, and then dust it with a little flour. This ensures your beautiful bread pops right out without sticking. You can also line it with parchment paper, leaving a little overhang on the sides to help you lift it out later – that’s a trick I learned after one too many stuck loaves!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk until everything is well combined. This step is super important because it ensures your leavening agents and spices are evenly distributed, preventing dense spots or overpowering pockets of cinnamon. I always make sure to see no streaks of flour.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the sugar and eggs until they’re pale and slightly fluffy. Then, slowly drizzle in the vegetable oil while whisking constantly. Stir in the vanilla extract. This creates a nice emulsified base that will keep your bread incredibly moist.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until *just* combined. It’s really important not to overmix here! A few streaks of flour are okay; they’ll disappear as you fold in the zucchini. Overmixing develops the gluten too much and can lead to a tough loaf, and nobody wants that.
Step 5: Prepare Filling
If you’re adding the nuts, give them a quick chop. In a small bowl, mix together the brown sugar and the extra cinnamon. This is going to be your sweet, spiced filling that makes the bread extra special. If you’re using nuts, stir them into this mixture.
Step 6: Layer & Swirl
Add the grated, squeezed zucchini to the batter and gently fold it in until it’s evenly distributed. Now, pour about half of the batter into your prepared loaf pan. Sprinkle the brown sugar-cinnamon mixture evenly over the top. Then, spoon the remaining batter over the filling, making sure to cover it completely. Now for the fun part: take a knife or a skewer and gently swirl the filling through the batter. Don’t go crazy; just a few gentle passes will create lovely ribbons of flavor and texture throughout the loaf. This is where you can really get creative with your swirls!
Step 7: Bake
Pop that loaf pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, so start checking around the 50-minute mark. The bread is done when it’s golden brown on top and a toothpick or cake tester inserted into the center comes out clean. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
Step 8: Cool & Glaze
Once it’s done baking, let the zucchini bread cool in the pan for about 10-15 minutes. This is crucial for it to set properly. Then, carefully invert it onto a wire rack to cool completely. Don’t try to glaze it while it’s warm, or the glaze will just melt off! Once it’s completely cool, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth. Add more milk, a teaspoon at a time, until you get a thick but pourable consistency. Drizzle this glaze all over the top of the cooled loaf. It’s like the cherry on top!
Step 9: Slice & Serve
Once the glaze has set a bit (give it about 15-20 minutes), it’s time to slice! I like to use a serrated knife for clean cuts. Serve it at room temperature for the best texture. Enjoy every delicious bite!
What to Serve It With
This zucchini bread is honestly a star all on its own, but it also plays really well with other things, depending on the occasion. For a simple, cozy breakfast, I love a thick slice toasted and slathered with a good quality butter. It’s also heavenly with cream cheese – that slight tang cuts through the sweetness perfectly. If you’re serving it for a more relaxed brunch spread, a dollop of Greek yogurt or a light drizzle of honey can be lovely. And as a dessert? Oh, it’s a winner. A scoop of vanilla bean ice cream melting over a warm slice is pure bliss, or even just a dusting of powdered sugar for a more elegant finish. On a busy afternoon, when I just need a little something sweet with my coffee, a plain slice is usually all I need. My kids, though? They go crazy for it toasted and with a thin layer of jam. It’s just one of those versatile treats that fits into any part of the day or any kind of gathering.
Top Tips for Perfecting Your Zucchini Bread
After making this zucchini bread more times than I can count, I’ve picked up a few little tricks that I think make a big difference. First, and this is NON-NEGOTIABLE, make sure you squeeze out as much liquid as possible from your grated zucchini. Use a fine-mesh sieve or even just your hands and a clean kitchen towel. Too much moisture means a gummy, heavy loaf. It’s the biggest culprit for a less-than-perfect texture. Second, when it comes to mixing, remember the golden rule of quick breads: gentle is key. Overmixing is your enemy! Fold until you *just* see the last bits of flour disappear. A few lumps are better than a tough bread. For the swirl, don’t overdo it. You want beautiful ribbons, not a muddy mess. Just a few gentle passes with a knife are enough to create that lovely visual appeal and flavor distribution. If you’re swapping out ingredients, be mindful. I’ve tested this with almond milk in the glaze and it actually made it even creamier, which was a happy accident! For baking, always trust your own oven. Oven temperatures can vary wildly, so get to know yours. I always use the toothpick test, and if the top is browning too fast, I’ll loosely cover it with foil. And for the glaze, start with less liquid than you think you need. You can always add more to thin it out, but it’s hard to fix a glaze that’s too runny!
Storing and Reheating Tips
This zucchini bread is delightful fresh, but it also keeps remarkably well, which is a huge bonus. If you’re planning to eat it within a couple of days, you can just leave it at room temperature. Make sure it’s completely cooled first, and then wrap it tightly in plastic wrap or place it in an airtight container. It stays wonderfully moist for about 2-3 days this way. If you think you’ll need longer, or if your kitchen is particularly warm, the refrigerator is your best bet. Wrap it well, and it should last up to a week. Reheating is super simple: I like to wrap a slice in foil and pop it in a low oven (around 300F) for about 10-15 minutes, or until warmed through. This brings back that fresh-baked goodness. For longer storage, freezing is an option. Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it overnight at room temperature or gently reheat from frozen in a low oven. I usually wait to add the glaze until after it’s cooled down from reheating if I’ve frozen it, just so it looks its best. Honestly, though, it’s so good, it rarely lasts long enough to need freezing!
Frequently Asked Questions
Final Thoughts
So there you have it! My go-to, never-fail, absolutely-delicious zucchini bread recipe. It’s more than just a recipe; it’s a collection of happy memories, cozy afternoons, and the simple joy of creating something wonderful in your own kitchen. I truly hope you give it a try and that it becomes a beloved staple in your home too. It’s a perfect example of how simple ingredients can come together to create something truly magical. If you love this recipe, you might also enjoy my recipe for classic banana bread or my easy blueberry muffins. They share that same spirit of comforting, home-baked goodness. I can’t wait to hear what you think! Please leave a comment below with your thoughts, any variations you tried, or just to say hello. And if you make it, share a picture on social media and tag me – I’d love to see your creations!
Instant Pot Pork Roast
Ingredients
Method
- First, mix together all dry rub spices in a bowl using a fork get rid of any lumps!
- Next, rub the spice mixture all over your pork roast with your hands. Be sure that every inch of the roast is covered. Set aside.
- Turn on the saute feature of your Instant Pot and add two tablespoons of olive oil to the pot. When olive is fragrant add onions and garlic. Cook for 2-3 minutes and remove from Instant Pot.
- Add the last two tablespoons of olive oil to the Instant Pot and add the pork roast and sear for 2-3 minutes on each side to brown the pork.*
- Remove pork from Instant Pot and deglaze your Instant Pot by pouring wine and broth into the bottom of the pot. Scrape all of the brown bits from the bottom the Instant Pot with a spatula. We do this to prevent the burn feature and for easier cleaning at the end.
- Then, add cooked onion and garlic, and fresh rosemary to the liquid and place metal Instant Pot trivet on top. Finally, place pork roast on top of the trivet and cover Instant Pot. Seal Instant Pot and set it to manual high pressure for 70 minutes.
- Quick release pressure and add carrots and potatoes to Instant Pot. Cover again and set Instant Pot to manual high pressure for 3 additional minutes.
- Quick release again and remove pork roast and veggies from the Instant Pot and place them in a large bowl. Throw rosemary sprigs away.
- Remove trivet and set aside. Add balsamic vinegar to the wine sauce. Mix well and then sprinkle on corn starch to the wine sauce.**
- Turn saute feature on and whisk mixture until the corn starch has dissolved. Cook for 3-4 minutes or until sauce thickens.
- Place veggies and pork roast back into the Instant Pot.
- Serve veggies and pork together and sauce on the top.
