Easy Slow Cooker BBQ Chicken
There are some recipes that just stick with you, you know? The ones that become your go-to, the ones you can whip up with your eyes closed, the ones that make your house smell like pure comfort. For me, that recipe is this Zucchini Bread. Honestly, it sounds so simple, right? Just zucchini bread. But trust me, this isn’t your average, dry, maybe-a-little-soggy loaf. This is moist, perfectly spiced, and has this incredible tender crumb that makes everyone ask for the recipe. I remember the first time my mom made it for me when I was a kid; it was the perfect afternoon snack after school, still warm from the oven, and I swear I ate half of it myself. It’s kind of like my ultimate comfort food, a hug in bread form, and it’s definitely my secret weapon when I need a guaranteed crowd-pleaser. If you’ve ever been disappointed by zucchini bread in the past, give this one a shot. I promise, it’s a game-changer and will totally redefine what you think zucchini bread can be. It’s so good, you might even forget there’s zucchini in it!
What is Zucchini bread?
So, what exactly makes this zucchini bread so special? Well, it’s essentially a classic 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. It’s typically made with grated zucchini, which might sound a little odd, but it’s the secret ingredient that adds incredible moisture and tenderness without making the bread taste like, well, vegetables. The “bread” part really just refers to its loaf-like form, but don’t let that fool you – it’s got a sweetness and richness that leans more towards cake, especially with that delicious glaze. I think of it as the ultimate sweet treat that sneaks in a little bit of goodness, making it perfect for those moments when you’re craving something sweet but want to feel *slightly* virtuous. It’s cozy, it’s familiar, and it’s just downright delicious. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out.
Why you’ll love this recipe?
Okay, let’s talk about why this is more than just another zucchini bread. First off, the flavor is absolutely out of this world. It’s got this perfect balance of sweetness from the sugar and a warm, cozy spice blend that just sings. Think cinnamon, nutmeg, maybe a hint of clove if you’re feeling fancy. The zucchini, believe it or not, doesn’t impart any strong veggie flavor; instead, it adds this incredible, almost creamy moisture that makes every bite unbelievably tender and moist. You know how some quick breads can be a little dry? Not this one! It’s a lifesaver, honestly. And the simplicity? Oh my goodness, it’s so easy. You can literally throw it together in about 15 minutes, and then your oven does all the hard work. It’s a lifesaver on busy weeknights when the sweet craving hits or when you need a last-minute something for a bake sale or a potluck. Plus, it’s surprisingly budget-friendly. Zucchini is usually pretty affordable, and the other ingredients are pantry staples. I’ve also found it’s incredibly versatile. While it’s amazing plain, I love adding in a handful of chopped walnuts or chocolate chips for an extra pop of texture and flavor. It’s a recipe that truly delivers on all fronts: amazing taste, ridiculous ease, and a cost that won’t break the bank. It’s the kind of recipe that becomes a family heirloom, passed down with love.
How do I make Zucchini bread?
Quick Overview
This recipe is all about simple steps leading to an incredibly moist and flavorful loaf. You’ll whisk together your dry ingredients, combine your wet ingredients, then gently mix them together before folding in the star of the show: zucchini! We’ll then pour it into a prepared loaf pan and bake it until golden brown. The real magic happens when it comes out of the oven and gets that simple, sweet glaze drizzled all over. It’s designed to be foolproof, even if you’re a beginner baker. The whole process from start to finish usually takes under an hour, and most of that is just hands-off baking time. It’s genuinely that easy to get a fantastic result.
Ingredients
For the Main Batter:
You’ll need all-purpose flour, of course. I usually grab a standard bag from the grocery store. Make sure it’s not self-rising flour, though, as we’re adding our own leavening. I also use granulated sugar for sweetness, brown sugar for that extra depth of flavor and moisture, and a good pinch of salt to balance everything out. For leavening, we’ve got baking soda and baking powder, which work together to give us that lovely rise. And then come the spices! I love a generous amount of cinnamon – it’s non-negotiable for me. A little nutmeg adds warmth, and sometimes I’ll throw in a whisper of ground cloves for extra complexity. For the wet ingredients, we’ll need some eggs to bind everything, a good amount of neutral oil (like vegetable or canola) for moisture, and I always use vanilla extract because it just makes everything better. And of course, the star: finely grated zucchini. Don’t peel it! The skin has nutrients and adds to the texture. I find about two medium zucchinis works perfectly. If you have super watery zucchini, you might want to give it a gentle squeeze after grating, but usually, it’s not necessary. I also love using unsweetened applesauce – it adds even more moisture and a subtle sweetness without adding extra fat. I’ve experimented with buttermilk and Greek yogurt too, and they both make it incredibly tender!
For the Filling (Optional but Recommended!):
This is where you can really have some fun! My absolute favorite addition is a handful of chopped pecans or walnuts. They add a wonderful crunch and nutty flavor that pairs perfectly with the spices. Chocolate chips are another classic, of course. Dark chocolate or semi-sweet chips are divine. You could even do a mix of both! Some people like to add shredded carrots or dried cranberries, which I think are lovely variations, though I tend to stick to nuts or chocolate for my personal preference. Just make sure whatever you add is evenly distributed!
For the Glaze:
This is super simple and makes all the difference. It’s usually just powdered sugar (also called confectioners’ sugar), a splash of milk or even just water to get the right consistency, and a little bit of vanilla extract for flavor. Sometimes I’ll add a tiny pinch of salt to cut through the sweetness. You want it thick enough to coat the bread but thin enough to drizzle nicely. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add more powdered sugar. It’s really that simple!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees Fahrenheit (that’s about 175 degrees Celsius). It’s super important that your oven is at the right temperature before the batter goes in. While that’s heating up, grab a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then I like to lightly flour it too, just to be extra sure nothing sticks. Some people like to line their loaf pan with parchment paper, leaving some overhang on the sides. This makes it super easy to lift the bread out once it’s baked – a little trick I learned that saves a lot of hassle!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and any other spices you’re using. Whisking these together thoroughly ensures that your leavening agents and spices are evenly distributed throughout the batter. This is really key to getting an even rise and consistent flavor in every slice. Don’t just stir them; a good whisking action helps to aerate the flour a bit too, which is always a good thing.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your eggs until they’re lightly beaten. Then, pour in your oil, vanilla extract, and unsweetened applesauce (if you’re using it). Whisk it all together until it’s well combined and looks smooth and homogenous. Make sure your eggs are well incorporated; you don’t want any streaks of yolk or white visible.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Here’s where you need to be a little gentle. Use a spatula or a wooden spoon to mix everything together until it’s *just* combined. It’s really important not to overmix here! A few lumps are perfectly okay. Overmixing can develop the gluten in the flour too much, which can lead to a tough, dense bread. Stop mixing as soon as you don’t see any dry streaks of flour anymore. Then, gently fold in your grated zucchini and any optional add-ins like nuts or chocolate chips. Make sure they’re evenly distributed.
Step 5: Prepare Filling
This step is really about ensuring your chosen add-ins are ready to go. If you’re using nuts, give them a quick chop. If you’re using chocolate chips, just measure them out. The key is to have them all prepped and ready to be folded into the batter in the previous step. This ensures a smooth incorporation and prevents you from scrambling to find them when the batter is almost ready. I often give my nuts a light toasting beforehand for an extra layer of flavor, but that’s totally optional!
Step 6: Layer & Swirl
Spoon the batter evenly into your prepared loaf pan. You can smooth the top a bit with your spatula if you like, or leave it a little rustic. If you’re feeling adventurous, you can do a quick swirl on top with a knife or skewer, especially if you’re adding something like chocolate chips. Just gently drag the tip of your knife through the batter a few times to create a marbled effect. This isn’t strictly necessary, but it looks pretty!
Step 7: Bake
Place the loaf pan in the preheated oven. Bake for about 50-65 minutes. The exact time will vary depending on your oven, so it’s best to 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. If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil. Trust your instincts and the toothpick test!
Step 8: Cool & Glaze
Once it’s baked, take the loaf pan out of the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This allows the bread to set up a bit. Then, carefully invert the pan to release the loaf onto the wire rack and let it cool completely. This is super important for the glaze – you don’t want a runny, melty mess! Once the bread is completely cool, whisk together your powdered sugar, milk/water, and vanilla extract to make the glaze. Drizzle it generously over the top of the cooled loaf. You can let it set for a few minutes before slicing, or serve it right away.
Step 9: Slice & Serve
Once the glaze has set a little, use a serrated knife to slice the bread. This usually makes for the cleanest cuts, especially with a moist bread like this. Serve it as is, or with a dollop of butter if you like. It’s perfect at room temperature, but I also love it slightly warm, fresh from the oven, with that beautiful glaze still a little soft.
What to Serve It With
This zucchini bread is a superstar on its own, but it also pairs beautifully with so many things! For a truly delightful breakfast, I love serving a thick slice with a good cup of coffee or a steaming mug of tea. It’s just the perfect start to the day, cozy and satisfying. For a more elegant brunch spread, it’s a fantastic addition alongside some fresh fruit salad, yogurt parfaits, or even a savory egg dish. You can cut it into smaller, more delicate squares for a brunch buffet. As a dessert, it’s heavenly. I sometimes serve it with a scoop of vanilla bean ice cream or a drizzle of caramel sauce – talk about decadent! It’s also fantastic after dinner, especially when you’re craving something sweet but don’t want to go through the effort of baking a whole cake. And for those moments when you just need a cozy, comforting snack? This bread is your best friend. Pair it with a glass of cold milk for a childhood throwback or a warm cider on a chilly afternoon. My family loves it with a smear of cream cheese, which is surprisingly delicious!
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few things that make this zucchini bread turn out perfectly every single time. When you’re grating your zucchini, I find that using the medium-sized holes on a box grater works best. It gives you enough moisture without making the batter too watery. You don’t need to wring out the zucchini unless it’s exceptionally watery; the extra moisture is our friend here. For mixing, remember that cardinal rule: do not overmix! Seriously, stop as soon as you don’t see any dry flour. A few lumps are a sign of a tender crumb, not a failure. It’s a lesson I learned the hard way early on, and it made a huge difference. When it comes to swirling in add-ins like nuts or chocolate chips, I like to toss them in a tablespoon of the measured flour before adding them to the batter. This helps prevent them from sinking to the bottom of the loaf. If you’re feeling creative with your swirl, try making a cinnamon-sugar filling and swirling that in with the zucchini; it’s like a cinnamon roll in bread form! For baking, make sure your oven temperature is accurate. An oven thermometer is a great little tool to have. If you find your loaf is browning too quickly on top, just loosely tent it with foil. It’s a simple trick that saves many a loaf from getting scorched. And for the glaze, always wait for the bread to cool completely! If the bread is warm, the glaze will just melt off and become a sticky mess instead of a lovely topping. I’ve definitely made that mistake before! If you want a slightly less sweet glaze, you can substitute some of the milk with lemon juice for a hint of brightness, or even use a bit of orange juice for a citrusy twist.
Storing and Reheating Tips
This zucchini bread is so good, you’ll probably want to make sure you have some leftovers, but proper storage is key to keeping it delicious. If you’re planning to eat it within a couple of days, storing it at room temperature is perfectly fine. Just wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It should stay fresh for about 2-3 days this way. If you think you’ll need it to last longer, or if your kitchen is particularly warm, I highly recommend refrigerating it. Again, make sure it’s completely cooled and then wrap it well or put it in an airtight container. It’ll keep well in the fridge for up to a week, though I find the texture is best within the first 4-5 days. For long-term storage, freezing is your best bet. Once the bread is completely cool, wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy a slice, you can thaw it overnight in the refrigerator, or pop a slice directly into the toaster on a low setting for a quick warm-up. If you’ve frozen a whole loaf, let it thaw at room temperature for a few hours. For reheating, a gentle warming in the oven (around 300°F for 5-10 minutes) or a few seconds in the microwave can revive its lovely texture. I usually add the glaze *after* cooling and *before* serving, but if I’m storing a loaf with glaze for more than a day, I’ll sometimes wait to glaze it until right before serving to keep the glaze looking its freshest and shiniest.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute go-to zucchini bread recipe. It’s more than just a recipe; it’s a little piece of my kitchen comfort zone, and I really hope it becomes one for you too. It’s the perfect example of how simple ingredients can come together to create something truly special. The way it smells while baking, the incredibly moist texture, and that delightful glaze – it’s just pure happiness in loaf form. If you love this recipe, you might also enjoy my recipe for Banana Bread Muffins or my Classic Apple Crumble. They’re all in that same cozy, comforting vein. Please, please let me know in the comments below if you try this zucchini bread! I’d love to hear how it turns out for you, what add-ins you used, or any tweaks you made. Your feedback means the world to me! Happy baking, everyone!
slow cooker bbq chicken
Ingredients
Method
- Place chicken breasts in the Crock-Pot. Turn heat to low.
- In a separate bowl, combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.
- Pour barbecue sauce mixture into the Crock-Pot with the chicken breasts. Use a spoon to stir and coat all chicken with barbecue sauce mixture.
- Cover and cook on low for 6-7 hours, or high for 3-4 hours.
- When chicken is tender and pulls apart easily with a fork it is ready to be shredded.
- Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce together until well coated.
- Serve on buttered and toasted hamburger buns.
