Easy Slow Cooker Thai Green Curry Chicken
There are some recipes that just feel like a warm hug, you know? The kind that transport you back to your grandma’s kitchen, or a particularly cozy afternoon. For me, that recipe is my mom’s zucchini bread. It’s not just *any* zucchini bread, though. This is the one that made me actually *love* zucchini, and believe me, that’s saying something! It’s got that perfect balance of moist, tender crumb with just a hint of spice and sweetness, and the easiest, creamiest glaze that takes it from “nice snack” to “oh my goodness, I need another slice” status. Honestly, if you’ve ever felt intimidated by baking or thought zucchini in a cake was weird, this is the recipe that will change your mind. It’s like a simpler, more approachable cousin to a classic chocolate chip cookie, but with this incredible depth of flavor from the zucchini that you just can’t quite place until you realize what it is. This one’s a lifesaver on busy nights when you need a little something sweet but don’t have hours to bake a whole cake.
What is Zucchini bread?
So, what exactly *is* this magical thing we call zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t rely on yeast to rise. Instead, we use baking soda and baking powder. The star ingredient, of course, is zucchini. Now, I know what you might be thinking – “Zucchini? In a *cake*?” But trust me, it’s brilliant! The zucchini, when grated and squeezed of its excess moisture, adds an incredible amount of moisture to the batter without making it heavy. It also has a very mild flavor that completely disappears into the spices and sweetness, so you don’t taste “vegetable” at all. Think of it as a secret weapon for tender, unbelievably moist baked goods. It’s essentially a loaf cake, but one that feels wholesome and comforting. It’s the perfect way to use up those summer zucchini that seem to multiply overnight in the garden, or even just those you pick up at the grocery store.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this zucchini bread recipe, and I just know you’re going to love it too. First off, the FLAVOR. Oh my gosh. It’s perfectly spiced with cinnamon and a touch of nutmeg, which just makes your kitchen smell like heaven while it’s baking. The texture is unbelievably moist and tender, thanks to that little bit of zucchini magic. It’s not dense or heavy at all, but it’s substantial enough to feel truly satisfying. And SIMPLICITY? This is where it really shines. You can honestly have this mixed up and in the oven in about 15 minutes. No fancy equipment needed, just a couple of bowls and a whisk. It’s a recipe I can whip up even when I’m feeling a bit rushed. Plus, it’s super COST-EFFECTIVE. Zucchini is usually pretty affordable, and the other ingredients are pantry staples for most bakers. You get so much deliciousness for such a low cost. And the VERSATILITY! While I love it plain with that dreamy glaze, you can totally jazz it up. Add some chocolate chips, chopped walnuts, or even a swirl of cream cheese. It’s perfect for breakfast, a mid-afternoon snack, or even a light dessert with a cup of tea. What I love most about this is that it feels like a treat, but it’s packed with goodness. It’s way better than those store-bought banana breads or muffins, and you know exactly what’s going into it.
How do you make Zucchini bread?
Quick Overview
Making this zucchini bread is ridiculously easy. You’ll whisk together your dry ingredients, then your wet ingredients separately, and then combine them gently. The secret to its amazing texture is properly preparing the zucchini – grating it and giving it a good squeeze to remove excess water. Then, it’s just a matter of folding in the grated zucchini, pouring it into a prepared pan, and baking until golden and fragrant. The final flourish is a simple, sweet glaze that hardens just enough to give you that perfect sweet bite. It’s genuinely a simple process, and I’ve made this countless times, even when I’m barely awake!
Ingredients
For the Main Batter:
You’ll need all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and a pinch of nutmeg for that warm spice. I always use all-purpose flour; it gives the best structure without being too dense. For the leavening, make sure your baking soda and baking powder are fresh – that’s key to a good rise! And don’t skimp on the cinnamon; it’s what makes it smell so inviting.
For the Filling:
Here’s where the star comes in: fresh zucchini! You’ll want about 2 cups of grated zucchini. Make sure it’s medium-grated, not too fine that it turns to mush, and not too coarse. You’ll also need granulated sugar for sweetness, eggs to bind everything together, vegetable oil (or another neutral oil like canola) for moisture, and vanilla extract for that classic comforting flavor. Sometimes, I’ll toss in a handful of chopped walnuts or pecans if I’m feeling fancy, or even some mini chocolate chips – my kids go wild for those!
For the Glaze:
This glaze is so simple but so important. It’s just powdered sugar whisked with a bit of milk (or for a richer glaze, heavy cream!) and a splash of vanilla extract. You want it to be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add more powdered sugar, again, a teaspoon at a time. Some people like to add a tiny bit of lemon zest to the glaze for a little zing, which is also lovely!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). I always use a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then I like to give it a light dusting of flour. This ensures your beautiful zucchini bread won’t stick. You can also line it with parchment paper, leaving an overhang on the sides, which makes lifting it out a breeze. Trust me, wrestling a stuck loaf is no fun!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them thoroughly ensures that the leavening agents are evenly distributed, which means your bread will rise evenly. You want to see no streaks of flour or spices. This step is simple but so important for a consistent texture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, beat the eggs lightly. Then, stir in the granulated sugar, vegetable oil, and vanilla extract. Mix until everything is well combined and looks smooth and slightly glossy. Using vegetable oil is great here because it keeps the bread super moist, even after a few days. I’ve tried butter, and it’s good, but oil just gives it that extra staying power for moisture.
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! A few streaks of flour are okay; they’ll disappear as you fold in the zucchini. Overmixing can lead to a tough loaf, and we want tender! Remember, we’re aiming for a thick, luscious batter.
Step 5: Prepare Filling
While you’re doing the batter, make sure your zucchini is grated. I usually use the medium holes on a box grater. Once grated, place the zucchini in a clean kitchen towel or a fine-mesh sieve and squeeze out as much liquid as you possibly can. This is crucial! Too much moisture will make your bread soggy. Once it’s squeezed, fold the grated zucchini into the batter. If you’re adding nuts or chocolate chips, fold them in now too.
Step 6: Layer & Swirl
Pour the batter evenly into your prepared loaf pan. If you’re adding any swirls, like a cinnamon-sugar mixture or even a swirl of jam, now’s the time. For a simple cinnamon-sugar swirl, just mix a tablespoon of sugar with half a teaspoon of cinnamon, sprinkle it over the batter, and gently swirl with a knife or toothpick. It adds a lovely texture and extra flavor dimension.
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 50-65 minutes. The exact time will vary depending on your oven, so start checking around the 50-minute mark. Your zucchini bread is ready when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (not wet batter!). The top should be golden brown and slightly springy to the touch.
Step 8: Cool & Glaze
Once baked, let the bread cool in the pan for about 10-15 minutes. This allows it to set up 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 into a puddle! Once it’s totally cool, whisk together your powdered sugar, milk, and vanilla for the glaze. Drizzle or spread it evenly over the top. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, use a serrated knife for the cleanest slices. This makes sure you don’t mess up that beautiful glaze. Slice it up and enjoy! It’s wonderful on its own, but if you want to get fancy, a little smear of cream cheese or butter is divine. The smell alone will make everyone in the house gravitate to the kitchen!
What to Serve It With
This zucchini bread is so versatile, it’s almost ridiculous! For a simple, comforting BREAKFAST, I love a thick slice toasted with a smear of butter, alongside a steaming mug of coffee or a glass of cold milk. It’s not overly sweet, so it feels like a perfectly acceptable way to start the day. For a more elegant BRUNCH spread, I’ll slice it a bit thinner and arrange it on a pretty platter. It pairs beautifully with fresh fruit salads, yogurt parfaits, or even a savory quiche. It adds that touch of sweetness that balances out richer dishes. As a DESSERT, it’s fantastic warm, perhaps with a scoop of vanilla bean ice cream or a dollop of whipped cream. The warm spices complement creamy, cool toppings so well. And for those COZY SNACKS, which is honestly when I make it most often, it’s perfect with a cup of herbal tea or even a glass of red wine (don’t judge!). My kids always ask for this when they get home from school with their friends, and it’s gone in minutes. It’s also fantastic to pack in a lunchbox for a sweet surprise!
Top Tips for Perfecting Your Zucchini Bread
I’ve learned a few things over the years of making this zucchini bread, and I’m happy to share them so you can get it perfect on your first try. First, about the Zucchini Prep: Don’t skip the squeezing! I learned this the hard way early on. If you don’t squeeze out the water, your bread will be gummy and dense. Use a clean kitchen towel or cheesecloth – really give it a good wring. For MIXING ADVICE: Seriously, be gentle when you combine the wet and dry ingredients. Overmixing develops the gluten in the flour too much, which makes for a tough loaf. Stop as soon as you don’t see any dry flour. A few little lumps are better than a tough cake. When it comes to Swirl Customization, get creative! A simple cinnamon-sugar swirl is classic, but you could also swirl in some melted chocolate, a berry puree, or even a dollop of nut butter. Just make sure whatever you swirl isn’t too wet. For Ingredient Swaps, I’ve experimented a lot. If you don’t have vegetable oil, melted coconut oil or even light olive oil can work, though they might impart a subtle flavor. You can swap some of the all-purpose flour for whole wheat for a slightly heartier bread, but I’d start with maybe a quarter of the flour to keep it moist. For Baking Tips, always use the middle rack of your oven for even heating. If your oven tends to run hot, you might need to tent the top with foil during the last 15-20 minutes of baking to prevent it from getting too dark before the inside is cooked through. And my Glaze Variations? If you want a dairy-free glaze, just use almond milk or oat milk. For a stronger flavor, a touch of almond extract can be lovely. Or skip the glaze altogether and just dust with powdered sugar once cooled!
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it keeps! For storing at ROOM TEMPERATURE, it’s usually best for about 2-3 days. Keep it tightly wrapped in plastic wrap or in an airtight container. It will start to lose a little moisture after that, but it’s still delicious. If you’re storing it in the REFRIGERATOR, it will last for about a week, sometimes even a bit longer. Again, an airtight container is your best friend here. This is especially good if you live in a humid climate, as the fridge can help prevent it from getting soggy. For FREEZER INSTRUCTIONS, this bread freezes beautifully! You can wrap the whole loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Or, slice it first, then freeze the slices individually on a baking sheet until solid, then transfer them to a freezer bag. To thaw, take it out of the freezer the night before and let it thaw in the refrigerator, or if you’re impatient like me, you can gently reheat slices in a toaster oven or a low-heat oven. For the glaze, I usually wait until the bread is completely cool before glazing. If you’re freezing a glazed loaf, the glaze might get a little sticky when thawing, so sometimes I prefer to freeze it un-glazed and add a fresh glaze after thawing. Or, if it’s already glazed, just know it might not look *as* perfect after thawing, but it will still taste amazing!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to zucchini bread recipe. It’s a recipe that’s stood the test of time in my family, and I truly hope it becomes a favorite in your kitchen too. It’s more than just a recipe; it’s a little slice of comfort and a reminder that sometimes, the simplest things are the most delicious. The way it smells baking, the moist texture, that perfectly sweet glaze… it’s just pure joy. If you love a good quick bread that’s full of flavor and wonderfully moist, you absolutely have to give this one a try. For those who enjoy this, you might also love my recipe for my Grandma’s Classic Banana Bread – another tried-and-true family favorite! I can’t wait to hear what you think and see your creations. Please leave a comment below with your thoughts, any variations you tried, or just to say hello! And if you’re feeling inspired, share a picture on social media and tag me. Happy baking, everyone!
slow cooker thai green curry
Ingredients
Method
- Heat coconut oil in a large skillet over medium heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Transfer chicken to the slow cooker.
- In the same skillet, add chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.
- Stir in the Thai green curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Pour the coconut milk and chicken broth into the skillet, stirring to combine and scrape up any browned bits from the bottom. Bring to a gentle simmer.
- Transfer the curry sauce mixture to the slow cooker with the chicken. Stir in the fish sauce and brown sugar.
- Cover and cook on low for 3-4 hours, or on high for 2-3 hours, until the chicken is cooked through and tender.
- During the last 30 minutes of cooking, add the sliced red bell pepper and bamboo shoots to the slow cooker. Stir well and continue cooking until vegetables are tender-crisp.
- Once cooked, stir in the fresh lime juice. Serve hot over jasmine rice, garnished with fresh basil.
