Simple Slow Cooker French Dips Recipe

You know those recipes that just feel like a warm hug? The ones you stumble upon, try once, and then find yourself making on repeat, almost instinctively? This zucchini bread is one of those for me. It’s not just a recipe; it’s a memory. I remember my grandma pulling a loaf out of her oven when I was little, the entire house filling with that incredible, comforting scent of cinnamon and sweetness. It was always slightly different, a little more or less moist, but always delicious. This version is the one I’ve perfected over years, taking those childhood memories and fine-tuning them into something truly special. It’s that perfect balance of tender crumb, just the right amount of sweetness, and a subtle hint of spice that makes it impossible to stop at just one slice. Honestly, it rivals any fancy bakery loaf you might find, but with the immeasurable bonus of knowing you made it yourself, with love. It’s my go-to when I need a little bit of sunshine, whether it’s a chilly morning or a lazy afternoon, and the best part? It’s surprisingly easy to whip up, even on a weeknight!

What

So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t rely on yeast for leavening like traditional bread. Instead, it uses baking soda and baking powder. The star ingredient, of course, is zucchini! Now, don’t let that scare you. You won’t taste the zucchini directly; it’s our little secret ingredient for moisture and a wonderfully tender crumb. Think of it as a superhero in disguise, making your baked goods unbelievably soft without adding any “vegetable” flavor. The name itself is pretty straightforward – it’s bread made with zucchini. But oh, it’s so much more than just a combination of ingredients. It’s a testament to how simple, humble ingredients can transform into something truly extraordinary. It’s often confused with zucchini cake because of its moist texture and sweet flavor profile, and honestly, the line is pretty blurry! But for me, the slight denseness and the way it holds its shape when sliced firmly puts it in the bread category, albeit a very dessert-like bread.

Why you’ll love this recipe?

Let me tell you why this particular zucchini bread recipe has earned a permanent spot in my recipe binder, and why I’m so excited to share it with you. First off, the flavor is just incredible. It’s warm, comforting, and perfectly balanced. You get that gentle sweetness from the sugar and brown sugar, a little depth from the cinnamon and nutmeg, and then that incredible tender texture that just melts in your mouth. It’s not overly sweet, which I *love*, making it perfect for any time of day. And the *texture*! Oh my goodness, it’s so incredibly moist and tender, thanks to the magic of the zucchini. It’s like a little bite of heaven. Then there’s the simplicity. I’ve tried so many recipes that felt overly complicated, with a million steps and obscure ingredients. This one? It’s a lifesaver. Most of the ingredients are pantry staples, and the process is so straightforward, you can get it into the oven in under 15 minutes. Seriously! It’s also incredibly budget-friendly. Zucchini is usually pretty affordable, especially when it’s in season, and the other ingredients are common baking staples. You get so much bang for your buck with this recipe. And talk about versatile! It’s fantastic on its own, but you can easily jazz it up with walnuts or chocolate chips, which my kids go absolutely wild for. It’s that perfect thing to have with a cup of coffee in the morning, a delightful afternoon treat, or even a simple dessert. It truly stands out because it delivers that perfect balance of moistness, flavor, and ease, without any fuss. It’s what I reach for when I want something reliably delicious and satisfying.

How

Quick Overview

This recipe is designed for maximum deliciousness with minimal fuss. You’ll simply whisk together your dry ingredients, mix your wet ingredients separately, then combine them gently before folding in the grated zucchini. Pour it all into a prepared loaf pan and bake until golden and a toothpick comes out clean. A simple glaze finishes it off beautifully, but it’s optional if you’re in a rush. The beauty of this method is how it ensures a wonderfully moist crumb without any effort – the zucchini does all the heavy lifting!

Ingredients

For the Main Batter:
2 cups all-purpose flour – I always use unbleached all-purpose flour for the best texture. If you’re feeling adventurous, you can try a gluten-free blend, but results can vary!
1 teaspoon baking soda – Make sure it’s fresh! Stale baking soda is the silent killer of fluffy baked goods.
1/2 teaspoon baking powder – This gives it that extra lift.
1/2 teaspoon salt – Essential for balancing the sweetness and bringing out the flavors.
1 teaspoon ground cinnamon – I love a good quality cinnamon, it really makes a difference.
1/4 teaspoon ground nutmeg – Just a pinch adds warmth without being overpowering.
1 cup granulated sugar – For sweetness and structure.
1/2 cup packed light brown sugar – This adds a lovely depth of flavor and keeps it extra moist.
2 large eggs – Room temperature eggs incorporate better into the batter.
1/2 cup vegetable oil – Or any neutral-tasting oil like canola or melted coconut oil. You *could* try melted butter, but oil guarantees supreme moistness.
1/4 cup unsweetened applesauce – Another moisture booster! It doesn’t add apple flavor, just tenderness.
1 teaspoon vanilla extract – Don’t skip this! It rounds out all the flavors.
2 cups finely grated zucchini – About 2 medium zucchinis. Make sure to squeeze out most of the excess liquid!

For the Filling (Optional but Recommended!):
1/2 cup chopped walnuts or pecans – Toasting them first really amps up the flavor!
1/2 cup chocolate chips – Semi-sweet or dark chocolate are my favorites here. Milk chocolate can be a bit too sweet for me in this context.

For the Glaze:
1 cup powdered sugar – Sifted, if you want a super smooth glaze.
2-3 tablespoons milk (or a dairy-free alternative like almond milk) – Start with 2 and add more until you reach your desired consistency.
1/4 teaspoon vanilla extract – For a little extra flavor boost.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). This ensures even baking from the moment the loaf goes in. Then, 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, tapping out any excess. You can also line it with parchment paper, leaving an overhang on the sides – this makes lifting the baked bread out of the pan a breeze, which is a lifesaver when it’s hot! Trust me, I’ve had loaves stick before, and it’s so disappointing.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking is important here because it distributes the leavening agents evenly, which means you’ll get a beautifully risen loaf instead of one with weird pockets. I always give it a good few whisks to make sure everything is thoroughly combined. You want to see a uniform color without any streaks of leavening agents.

Step 3: Mix Wet Ingredients

In a separate medium bowl, crack your two eggs. Whisk them lightly, then add your granulated sugar and brown sugar. Beat these together until the mixture is well combined and looks a little lighter in color. Now, pour in your vegetable oil and applesauce, followed by the vanilla extract. Give that a good whisk until everything is smoothly incorporated. It should look glossy and inviting.

Step 4: Combine

Now for the magic! Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix them *just* until they’re combined. It’s really, really important not to overmix at this stage. A few streaks of flour are perfectly okay; they’ll disappear as you add the zucchini. Overmixing develops the gluten too much, which can result in a tough, dense bread. We want tender and moist!

Step 5: Prepare Filling

If you’re adding walnuts, pecans, or chocolate chips (and I highly recommend you do!), this is the time to prepare them. If using nuts, give them a quick toast in a dry skillet over medium heat for a few minutes until they’re fragrant. Let them cool slightly before chopping. If using chocolate chips, just have them ready to go. It’s best to add these right at the end, after the main batter is combined but before you fold in the zucchini, to distribute them evenly.

Step 6: Layer & Swirl

Gently fold in your finely grated zucchini. Make sure you’ve squeezed out as much moisture as you can from the zucchini – I usually wrap it in a clean kitchen towel or paper towels and give it a good squeeze. This step is crucial for texture! Once the zucchini is mostly incorporated, gently fold in your nuts or chocolate chips, if using. Don’t overmix! You want to see little pockets of deliciousness throughout the batter.

Step 7: Bake

Pour the batter into your prepared loaf pan and spread it out evenly. Pop it into your preheated oven. Now, baking times can vary slightly depending on your oven, but it usually takes about 50-60 minutes. The best way to check for doneness is to insert a toothpick or a thin skewer into the center of the loaf. If it comes out clean, or with just a few moist crumbs attached, it’s ready! If it comes out with wet batter, give it another 5-10 minutes and check again.

Step 8: Cool & Glaze

Once baked, let the loaf cool in the pan for about 10-15 minutes. This allows it to firm up a bit. Then, carefully invert it onto a wire rack to cool completely. Trying to glaze a hot loaf is a recipe for disaster – the glaze will just melt off! Once it’s totally cool, you can whip up the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and the vanilla extract until smooth. If it’s too thick, add a little more milk, a teaspoon at a time, until it’s pourable but not too runny. Drizzle it over the top of the cooled loaf, letting it drip down the sides. It’s purely optional, but it does add that extra touch of sweetness and pretty finish!

Step 9: Slice & Serve

Once the glaze is set (or if you skipped it), slice your beautiful zucchini bread with a serrated knife for clean cuts. It’s delicious served at room temperature, but I’m also a huge fan of it slightly warm. Just pop a slice in the microwave for about 10-15 seconds. It’s perfect on its own, or with a smear of butter. Enjoy every single bite!

What to Serve It With

This zucchini bread is so versatile, it’s honestly great for any occasion! For a cozy breakfast, I love serving a thick slice with a steaming mug of my favorite dark roast coffee. The rich coffee and the sweet, spiced bread are a match made in heaven. Sometimes, if I’m feeling a bit fancy, I’ll toast a slice lightly and spread it with a bit of cream cheese – it’s surprisingly delicious! When it comes to brunch, this bread shines. I’ll usually slice it a little more delicately and arrange it on a pretty platter. It pairs wonderfully with a fruit salad, a frittata, or even some crispy bacon. For a more elegant brunch, I might even serve it alongside some scrambled eggs and smoked salmon. As a dessert, it’s utterly divine. It’s fantastic on its own, of course, but if you want to take it up a notch, serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream. A drizzle of caramel sauce over the top is also a decadent treat! For those times when you just need a comforting, cozy snack, there’s nothing better. Grab a slice (or two!) and curl up on the couch with a cup of tea or a glass of cold milk. My kids always ask for this when they’re doing their homework or after school. It’s that perfect, comforting treat that always hits the spot without being too heavy.

Top Tips for Perfecting Your Zucchini Bread

After making this countless times, I’ve picked up a few tricks that I swear by to ensure perfect zucchini bread every single time. Let’s talk zucchini prep: the most crucial step is squeezing out that excess moisture. I’ve learned the hard way that skipping this step results in a gummy, dense loaf that’s just not pleasant. So, grate your zucchini, then wrap it in a clean kitchen towel or a few layers of paper towels and give it a really good, firm squeeze. You’ll be amazed at how much liquid comes out! Regarding mixing, remember my earlier tip: don’t overmix. Once the wet and dry ingredients are just combined, stop. Seriously, resist the urge to keep stirring. A few flour streaks are a good sign that you haven’t overworked the batter. You want that tender, cake-like crumb, and overmixing is the enemy of that. For swirl customization (if you’re adding anything like cinnamon-sugar or a quick jam swirl), make sure your additions aren’t too wet or too thick. If you’re adding nuts or chocolate chips, gently fold them in right at the end. When it comes to ingredient swaps, I’ve experimented quite a bit! If you don’t have vegetable oil, canola or melted coconut oil work beautifully. For a slightly richer flavor, you can try melted butter, but it might result in a slightly less moist bread. I’ve also tested this with almond milk in the glaze, and it made it incredibly creamy. For baking, always trust the toothpick test, but also know your oven. If you find your loaves tend to brown too quickly on top, you can loosely tent a piece of aluminum foil over the top during the last 15-20 minutes of baking. And for glaze variations, play around! A lemon zest glaze is divine, or a simple dusting of powdered sugar works wonders if you’re short on time or don’t want the extra sweetness. The key is consistency: for the glaze, start with less liquid and add more gradually until you get that perfect pourable-but-not-too-runny consistency. It’s all about those little adjustments that make a big difference!

Storing and Reheating Tips

One of the best things about this zucchini bread (besides its deliciousness!) is how well it stores. If you’re planning to eat it within a day or two, keeping it at room temperature is perfectly fine. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container. This keeps it from drying out. It will stay wonderfully moist for about 2-3 days this way. If you think you might not get through the whole loaf that quickly, or if your kitchen tends to be on the warmer side, the refrigerator is your best friend. Wrap it well (first in plastic wrap, then in foil, or place it in a good airtight container) and it should keep well for up to a week. The texture might be a little firmer when cold, but don’t worry, it rewarms beautifully. For longer storage, freezing is an excellent option! I usually slice the loaf first – this makes it easier to thaw just what you need. Wrap each slice individually in plastic wrap, then place them all in a freezer-safe bag or container. You can freeze it this way for up to 3 months. When you’re ready to enjoy a slice, you can either let it thaw at room temperature for about an hour, or pop it in the microwave for about 20-30 seconds. It honestly tastes almost as good as fresh! If you’ve glazed your loaf, I generally recommend adding the glaze *after* it’s thawed or reheated, especially if you’re storing it for more than a day or two. This helps prevent the glaze from getting sticky or dissolving prematurely. For a perfectly baked loaf, I always aim to bake it until a toothpick comes out with just a few moist crumbs – that’s the sweet spot for maximum moistness that lasts!

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite zucchini bread recipe! It’s more than just a bake; it’s a little slice of comfort that I love sharing. The way it comes out of the oven, perfectly golden and smelling like pure happiness, is always a highlight for me. It’s the perfect balance of moist, tender crumb and warm, inviting flavors, and the fact that it’s so easy to make just adds to its charm. If you’re looking for a reliably delicious treat that’s perfect for any occasion, or just because, I truly hope you’ll give this one a try. It’s the kind of recipe that makes you feel like a baking rockstar, even if you’re just starting out. If you love this, you might also enjoy my recipe for Lemon Blueberry Muffins or my Classic Apple Crumble – they’re in a similar vein of comforting, homemade goodness. I can’t wait to hear how yours turns out! Please leave a comment below and let me know your favorite additions or any tweaks you made. Happy baking!

Easy Slow Cooker French Dip Sandwiches

French Dip Recipe: Best French Dip ever!! Delectable, tender, and flavorful beef, wrapped in melted cheese in a French Demi Baguette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 lb beef chuck roast trimmed of excess fat
• 1 tablespoon olive oil
• 6 units Baguettes La Brea Bakery Take and Back French Demi
• 12 slices provolone cheese
• 2 large onions thinly sliced
• 1 tablespoon garlic minced
• 0.33 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 0.25 teaspoon liquid smoke
• 0.25 cup brown sugar
• 2 cups beef broth
• 2 tablespoons dry minced onions
• 1 tablespoon beef bouillon
• 0.5 teaspoon onion powder
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 0.25 teaspoon dried thyme
• 1 leaf bay leaf

Method

 

Preparation Steps

1. In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper and cook until seared on both sides, about 3 minutes per side.
2. Transfer to a slow cooker.
3. Slice onions thin, and mince garlic, and add to now empty skillet, cook for about 3-5 minutes, until slightly browned.
4. Add to slow cooker along with all the slow cooker ingredients (soy sauce, Worcestershire sauce, brown sugar, liquid smoke, beef broth, dry minced onions, beef bouillon, onion powder, dried oregano, salt, pepper, dried thyme, bay leaf).
5. Cover and cook on LOW for 4-5 hours.
6. Remove roast from slow cooker, and slice into thin pieces, against the grain. Return to slow cooker for an additional 1-2 hours.
7. Prepare take and bake La Brea French Demi Baguette according to package directions.
8. Heat oven to 375 degrees F. Cut demi baguette in half and line insides with provolone cheese slices.
9. Place on a baking sheet and bake for about 5 minutes, until cheese is nicely melted.
10. Remove roast and fill french demi baguettes.
11. Take the liquid left in the slow cooker, and strain it over a bowl, removing the onions and fat.
12. Add onions to the sandwiches if desired.
13. Use the broth that was strained into the bowl as the au jus.
14. Enjoy!

Notes

This recipe creates tender and flavorful French Dip Sandwiches, perfect for a cozy meal.