Tangy Pickle Soup Easy Slow Cooker Recipe

You know those recipes that just *feel* like a warm hug? The ones that smell like childhood and instantly make your home feel cozier? This zucchini bread is absolutely one of those for me. Honestly, I’ve lost count of how many times I’ve whipped this up. It’s become our go-to for everything from a quick breakfast treat to a way to use up an abundance of garden zucchini (you know how it is!). My kids ask for this zucchini bread all the time, and it’s always the first thing to disappear at potlucks. It’s not overly sweet, has the most wonderful moist crumb, and that hint of cinnamon just makes everything better. It’s like a muffin and a cake had the most delicious baby, and I’m so excited to finally share my favorite “best zucchini bread” recipe with you all!

What is Zucchini bread?

So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, which means it doesn’t rely on yeast to rise. Instead, we use chemical leaveners like baking soda and baking powder. The star ingredient, of course, is zucchini! But don’t worry, you won’t taste it directly. The zucchini is grated, and its moisture helps create an incredibly tender and moist crumb. It’s essentially a delightful way to sneak some extra veggies into your day, disguised as a sweet, spiced treat. Think of it as a muffin’s more sophisticated, loaf-shaped cousin. It’s comfort food at its finest, perfect for any time of day.

Why you

There are so many reasons why this zucchini bread has earned a permanent spot in my recipe binder, and I just know you’ll love it too. First off, the flavor! It’s got that perfect balance of sweetness from the sugar and brown sugar, a warm hug from the cinnamon and nutmeg, and a delightful richness from the oil and eggs. It’s not overly sweet, which is a huge win for me, especially for breakfast. Then there’s the texture – oh my goodness, the texture! Thanks to the grated zucchini, it’s unbelievably moist and tender, never dry or crumbly. It’s surprisingly simple to make too. You don’t need any fancy equipment, just a couple of bowls and a whisk. I can usually have it mixed up and in the oven in about 15 minutes flat, which is a lifesaver on busy mornings or when unexpected guests pop over. And let’s talk about cost-effectiveness! Zucchini is usually pretty affordable, and the other ingredients are pantry staples. It’s a budget-friendly way to create something truly special. Plus, it’s incredibly versatile. While I love it plain with a simple glaze, you can easily add nuts, chocolate chips, or even a swirl of something decadent. It really stands out from other quick breads because of that incredible, unshakeable moistness that only zucchini can provide.

How do

Quick Overview

Making this zucchini bread is a breeze! You’ll basically combine your dry ingredients in one bowl, your wet ingredients in another, then bring them together. After that, we’ll prepare a simple filling for an extra burst of flavor and swirl it into the batter. A quick bake in the oven, a drizzle of sweet glaze, and voilà! You’ve got a delicious, homemade loaf ready to enjoy. It’s foolproof, even if you’re new to baking!

Ingredients

For the
* 2 cups all-purpose flour. I usually just use the standard kind, but if you’re feeling fancy, a good quality unbleached flour works wonders. Don’t sift it; we want that slight texture!
* 1 teaspoon baking soda. This is crucial for that lift, so make sure it’s fresh!
* 1/2 teaspoon baking powder. Another leavening agent to ensure a nice rise.
* 1 teaspoon ground cinnamon. I love using Ceylon cinnamon for its sweeter, more complex flavor, but regular cinnamon is perfect too.
* 1/4 teaspoon ground nutmeg. Just a pinch to add warmth.
* 1/2 teaspoon salt. Balances out all the sweetness.
* 1 cup granulated sugar. For sweetness and a tender crumb.
* 1/2 cup packed light brown sugar. This adds a lovely depth of flavor and extra moisture.
* 2 large eggs, at room temperature. Room temperature eggs incorporate better. Just pop them in a bowl of warm water for 5-10 minutes if you forget!
* 3/4 cup vegetable oil. Or any neutral-flavored oil like canola or melted coconut oil. I’ve even tried avocado oil and it worked beautifully.
* 1 teaspoon vanilla extract. Pure vanilla extract makes a difference!
* 2 cups finely grated zucchini, about 2-3 medium zucchinis. Make sure to squeeze out as much excess moisture as you possibly can. This is key! I usually use the medium holes on my box grater.

For the Filling:
* 1/2 cup chopped walnuts or pecans (optional). My family loves the crunch, but if you’re not a nut person, just skip them!
* 2 tablespoons packed light brown sugar.
* 1 teaspoon ground cinnamon.

For the Glaze:
* 1 cup powdered sugar. Sifted, for a smoother glaze.
* 2-3 tablespoons milk (any kind). Start with 2 and add more if needed until you reach your desired drizzling consistency.
* 1/2 teaspoon vanilla extract.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350 degrees F (175 degrees C). Grab a standard 9×5 inch loaf pan and grease it really well with butter or cooking spray. Then, dust it lightly with flour, tapping out any excess. This ensures your beautiful loaf slides out easily without sticking. It’s a small step, but it makes a big difference!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Give it a good mix to make sure everything is evenly distributed. This step is important for even leavening and flavor throughout the bread.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined. It should look smooth and emulsified.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until *just* combined. Don’t overmix! A few streaks of flour are okay. Overmixing develops the gluten too much, which can lead to a tough bread, and we want this super tender. Then, gently fold in your grated zucchini. Make sure it’s evenly distributed throughout the batter.

Step 5: Prepare Filling

In a small bowl, mix together the 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. If you’re using nuts, toss them in here too. This simple mixture will add a lovely spiced pocket in the middle of your bread.

Step 6: Layer & Swirl

Pour about half of the zucchini batter into your prepared loaf pan. Sprinkle about half of the cinnamon-sugar filling mixture evenly over the batter. Then, pour the remaining batter on top. Finish by scattering the rest of the filling over the top. Now, take a butter knife or a skewer and gently swirl the filling through the batter. Don’t go crazy; just a few passes to create pretty ribbons of flavor. You don’t want to mix it completely, just enough to create those beautiful swirls.

Step 7: Bake

Pop the loaf pan into your preheated oven. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Ovens can be tricky, so start checking around the 50-minute mark. If the top is browning too quickly but the inside isn’t done, you can loosely tent it with foil for the last 10-15 minutes of baking.

Step 8: Cool & Glaze

Once baked, let the bread cool in the pan on a wire rack for about 10-15 minutes. This lets it set up a bit. Then, carefully invert the pan to remove the loaf and let it cool completely on the wire rack. This is important: don’t glaze a warm loaf, or the glaze will just melt right off! Once it’s totally cool, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract for the glaze. Add more milk, a teaspoon at a time, until it’s a pourable consistency. Drizzle it generously over the top of the cooled bread. Let the glaze set for a few minutes before slicing.

Step 9: Slice & Serve

Once the glaze has set, it’s time to slice and enjoy! I like to use a serrated knife for clean cuts. Serve it at room temperature for the best flavor and texture. It’s absolutely perfect on its own, or with a cup of coffee or tea.

What to Serve It With

This zucchini bread is so wonderfully versatile, it fits in anywhere! For a simple breakfast, I love just a thick slice with a steaming mug of coffee. The warm spices are just the perfect way to start the day. If you’re hosting brunch, cut it into slightly smaller, more elegant slices and serve it alongside some fresh fruit salad and maybe some yogurt parfaits. It adds a touch of homemade goodness to the spread. As a dessert, it’s fantastic! You could even warm a slice gently and serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The sweetness of the bread combined with creamy ice cream is pure bliss. And for those cozy, quiet evenings when you just need a little something sweet, a slice of this zucchini bread is pure comfort. My family often just grabs a piece as a snack when they’re heading out the door or coming home from school. It’s always a welcome treat!

Top Tips for Perfecting Your Zucchini Bread

I’ve made this zucchini bread more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. Here are my top tips:

Zucchini Prep: This is hands down the most important step. You *must* squeeze out as much moisture as possible from the grated zucchini. I like to grate it into a fine-mesh sieve set over a bowl, then gently press down with a spatula. You can even wrap it in a clean kitchen towel or cheesecloth and wring it out. Too much moisture will make your bread dense and gummy. Grate it finely; large chunks can make it watery.

Mixing Advice: Remember, don’t overmix the batter once you add the dry ingredients to the wet. Stir until *just* combined. A few small lumps are perfectly fine and will bake out. Overmixing develops gluten, leading to a tough, rubbery texture, and we want this light and tender!

Swirl Customization: When you’re swirling the filling into the batter, don’t go overboard. You want distinct ribbons of flavor, not a muddy mess. Just a few gentle passes with a knife or skewer will do the trick. This also helps prevent overmixing the batter itself.

Ingredient Swaps: If you don’t have vegetable oil, melted unsalted butter (cooled slightly) works well, though it might make the bread slightly less moist over time. For a dairy-free version, I’ve had success using almond milk or oat milk for the glaze, and even a plant-based yogurt in the batter, though I haven’t tested precise ratios for that yet. I tested this with almond milk in the glaze and it actually made it even creamier!

Baking Tips: Always trust the toothpick test! Ovens vary, so the baking time is a guideline. If your loaf starts to look too brown on top before it’s cooked through, loosely tent it with aluminum foil. This reflects the heat and prevents the crust from burning while the inside finishes baking.

Glaze Variations: The basic vanilla glaze is my favorite, but you can totally switch it up! For a citrusy zing, add a little lemon or orange zest to the glaze. You can also make a cream cheese glaze for a more decadent touch. If you prefer no glaze, a simple dusting of powdered sugar or a sprinkle of cinnamon sugar before baking also works beautifully.

Storing and Reheating Tips

Proper storage is key to keeping this zucchini bread tasting fresh and delicious. Honestly, it rarely lasts long enough in my house for long-term storage, but here’s what I’ve found:

Room Temperature: Once completely cool and the glaze has set, you can store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature. It should stay fresh and moist for about 2-3 days. If it’s very humid where you are, it might be better to refrigerate it sooner.

Refrigerator Storage: For longer storage, wrap the cooled loaf tightly in plastic wrap, then in a layer of aluminum foil, or place it in an airtight container. It will keep well in the refrigerator for up to 5 days. The texture might change slightly, becoming a bit firmer.

Freezer Instructions: This bread freezes beautifully! Once completely cooled and glazed, wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw it overnight at room temperature, or gently reheat slices in a low oven or toaster oven.

Glaze Timing Advice: If you plan to freeze the bread, I highly recommend glazing it *after* thawing. Glazing before freezing can sometimes lead to the glaze becoming sticky or cracking when thawed. If you’re just storing it for a day or two at room temperature or in the fridge, glazing it beforehand is perfectly fine.

Frequently Asked Questions

Final Thoughts

This zucchini bread recipe is more than just a way to use up extra zucchini; it’s a staple in my kitchen that brings joy to my family and friends. It’s proof that simple ingredients can create something truly magical. The incredible moistness, the comforting spice, and the ease of preparation make it a winner every single time. If you love this recipe, you might also enjoy my Ultimate Banana Bread or my Easy Blueberry Muffins for more delicious quick bread and baked good ideas. I really hope you give this zucchini bread a try. It’s one of those recipes that just makes you feel good, inside and out. I can’t wait to hear how yours turns out and what variations you come up with!

Slow cooker pickle soup

Creamy, filling comfort food with a delicious dill pickle tang. This simple Crockpot soup is perfect for pickle lovers with its hearty chunks of potatoes, carrots, celery and chopped dill pickles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 medium yellow onion chopped
• 2 medium carrots peeled and sliced
• 2 stalks celery thinly sliced
• 1.5 cup chopped dill pickles plus 0.33 cup of the pickle juice
• 1.5 lb baby potatoes quartered
• 6 cups chicken broth
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 cup milk
• 5 tablespoons sour cream
• 2 tablespoons all-purpose flour
• 0.25 cup fresh parsley chopped, for garnish

Method

 

Preparation Steps

1. Add onions, carrots, celery, pickles, and potatoes to the slow cooker.
2. Sprinkle with sugar, salt and pepper.
3. Add chicken broth and reserved pickle juice.
4. Cover and cook on LOW heat for 4 to 6 hours, until potatoes are tender.
5. In a small bowl, whisk together the milk, sour cream and all-purpose flour.
6. Add milk mixture to soup and stir to combine.
7. Garnish with fresh parsley and serve hot.

Notes

For an extra creamy soup, you can mash a portion of the potatoes before adding the milk mixture.