Zucchini Bread
This recipe for homemade zucchini bread is a family favorite. You'll taste why after only one slice! It contains the vegetable of the summer, pure vanilla extract, warm cinnamon, and brown sugar. If you want to make zucchini muffins out of this batter, see my recipe note or use this comparable recipe.
Adapted from a Zucchini Bread Recipe that Has Won Awards
An award-winning family recipe has been very slightly modified to create this zucchini bread recipe. This zucchini bread was created by my husband's family as he was growing up, and they entered it at the Maryland State Fair. And what's this? IT WON. If a dish is receiving state accolades, you know it must be good, right?
The quick bread is better than ever and prepared to take first place in your own kitchens too! It has been slightly scaled up to make a taller 95-inch loaf (additional zucchini, 1 extra egg, and a small amount of applesauce for moisture).
- Less than 5 minutes are needed to assemble the batter.
- very delicious and moist
- sneaks vegetables in
- It is simple to double
- accepts additions like blueberries, almonds, or chocolate chips
- Makes excellent muffins (alternatively, try these heartier and slightly less sweet zucchini muffins).
- beautifully freezes
This quick bread is simple to make even for novice bakers, and it's a great recipe if you have eager young helpers on hand!
Why Use Zucchini in Baking?
One of my favorite baking ingredients is zucchini, and my website is full of published zucchini recipes. Readers love my recipes for chocolate zucchini bread and zucchini muffins very much. In my healthier greek yogurt zucchini bread, a whole zucchini is used, and a whopping 3 cups of it—you can't even taste it!—go into my chocolate zucchini cake.
It may seem strange to bake with vegetables, but here are some reasons you should:
There are only so many side dishes with zucchini you can create (looking at you, sweet potato and zucchini fritters). In the summer, zucchini is widely available, and it's enjoyable to use this vegetable in baking as well.
Unflavored moisture zucchini is added. There is no flavorful vegetable flavor, only pure wetness. If I could taste it, I don't believe I would create a cake using a green vegetable. Do you make carrot cake? It tastes good, right? Actually, zucchini is superior! Hello, cake with zucchini. Your baked goods contain this absolutely wonderful ingredient, and that goes for zucchini oatmeal chocolate chip cookies, too!
Grab These Substances
The applesauce is one recent addition. The bread is kept moist by this and oil. If necessary, you can substitute sour cream, Greek yogurt, or mashed bananas for it. The only thing you're doing is whisking the dry and wet ingredients separately before combining them. Actually, it uses some of the same ingredients and is just as simple to make as pumpkin bread.
Success Hint: Finely chop the zucchini
A few bowls, a whisk, and a 9-by-5-inch loaf pan are all you need to make today's zucchini bread in under five minutes. A grater is also required to shred the zucchini. If you're seeking for suggestions, I highly recommend this box grater because it's quick, simple to use, and durable even after frequent use. I also employ it when cooking zucchini fritters.
I need how many zucchini? Although zucchini can range in size, for this dish, 1-2 medium zucchini are sufficient. 180g, or 1 and a half cups, of shredded food is required.
Does the zucchini need to be peeled first? If you'd like, you can, but I never do. There is no difference in flavor or texture either way, but if you leave the peel on, the bread will undoubtedly have more green flecks. Pretty!
Before incorporating the zucchini in the batter, there is no need to blot it dry. That dampness is what you want!
What is the flavor of this zucchini bread?
Like a chameleon, zucchini absorbs the flavors of everything around it. Have you ever eaten this dish of chicken and peanut noodles with zucchini? In essence, the zucchini serves as a vessel for the mouthwatering, savory peanut sauce.
With cinnamon, nutmeg, vanilla, and brown sugar in today's zucchini bread, you can anticipate a ton of warm, comforting, and sweet flavors. It has a texture that is neither as light nor as substantial as white cake or banana bread. It's light and moist, and it truly makes me think of apple cinnamon bread, a seasonal favorite.
Not to mention extras like chocolate chips, chopped almonds, raisins, or even blueberries, which are optional additions. Some readers have used vanilla in desserts. Some readers have used cream cheese frosting or vanilla icing to transform it into a dessert (I'd cut the cream cheese frosting recipe in half). Sincerely, this fast bread embraces a variety of delectable additions!
Can I cut out on the oil or sugar in zucchini bread?
However, keep in mind that sugar and oil contribute to a moist, tender bread; changing the components may give unsatisfactory results. You can definitely slightly lower any or both. You might also try this Greek yogurt zucchini bread if you prefer something without refined sugar!
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10 minutes for preparation
Time to Cook: 55 minutes
Duration: three hours
Yield: 1 loaf
Description
One 9x5-inch loaf of zucchini bread is produced by this recipe. The fast bread is fragrant, moist, and a fantastic way to employ the season's most popular produce! It contains brown sugar, cinnamon, nutmeg, vanilla, and a small amount of applesauce for extra moisture.
Ingredients
A cup and a half (220g) all-purpose flour, leveled and spooned
one tablespoon of baking powder
A half-teaspoon of baking soda
0.5 teaspoons of salt
1 1/2 teaspoons of cinnamon powder
1/4 teaspoon of nutmeg, ground
Vegetable oil, melted (or coconut oil), 1/2 cup (120ml)
1/2 cup (100g) dark or light brown sugar in bags
100g (half a cup) of granulated sugar
2 substantial eggs, room temperature
1/4 cup (60g) Unsweetened Greek yogurt, sour cream, or applesauce
Pure vanilla extract, two tablespoons
No need to blot 1 1/2 cups (180 g) of finely chopped zucchini
optional: Semi-sweet chocolate chips, or chopped nuts, raisins, etc., 1 cup (180g)
Instructions
Set the oven's temperature to 350°F (177°C). Butter a 9-inch by 5-inch loaf pan. For muffins, see the notes.
In a sizable basin, thoroughly combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Place aside. Oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla should all be blended in a medium basin. The zucchini is whisked in. The wet ingredients should be added to the dry ones. Don't overmix; gently stir or whisk until *just* blended. Add any extras, like as chocolate chips or nuts, by folding them in. The batter is a bit thick.
In the prepared loaf pan, evenly distribute the batter. 55 to 70 minutes for baking. (To avoid the top of the bread from heavily browning, I like to loosely cover it with aluminum foil halfway through.) Keep an eye on yours because baking times can vary. When a toothpick inserted in the center of the loaf is *mostly* clean and contains no uncooked batter, the bread has finished baking. Bread should be taken out of the oven and placed on a wire rack. Before removing from pan, let cool in pan for an hour. The bread can still be sliced at this time, although it might not slice perfectly because the center is still warm. Bread should be allowed to cool completely on a wire rack before being cut into clean slices.
Bread leftovers should be covered and kept in the refrigerator for up to a week, or at room temperature for up to 3-4 days.
Notes
Instructions for Making Ahead: Make the bread ahead of time and freeze it. The entire loaf can be frozen after being baked, cooled, and wrapped in aluminum foil. Before slicing and serving, let the frozen food thaw overnight in the refrigerator and come to room temperature. freezes effectively for three months.
Additional Resources (affiliate links): 9-inch loaf pan, glass bowls for mixing, a whisk, a box grater, and a cooling rack
Update: I changed 2 ingredients (egg & zucchini) to increase moisture and generate more batter for a taller loaf. As you can see from the recipe, I also added 1/4 cup of applesauce for additional moisture. raving remarks from tasters. With no applesauce, the original recipe only called for one egg and one cup of zucchini.
This recipe is a breeze thanks to an incredibly simple homemade teriyaki sauce. The process is both swift and uncomplicated, resulting in a delectable blend of sweetness, savory notes, and a delightful stickiness.
For added convenience, you can even marinate the chicken in advance (though chicken breasts can be a great alternative if preferred). This strategy minimizes your preparation time, leaving you with minimal tasks when you're ready to serve.
The only remaining step is to place these delectable portions onto your grill until they achieve a delectable stickiness and a tantalizing char. While cooking, make sure to brush on some of that homemade teriyaki sauce to enhance the flavor.
Serve the cooked chicken over a bed of rice and alongside broccoli or any other available vegetables. This recipe is ideal for a swift weeknight dinner or for entertaining guests on a summer evening. It's akin to having takeout in the comfort of your own home, but with a significantly improved taste.
Can I Utilize Chicken Breasts?
Certainly, chicken breasts can be utilized for this recipe. However, do note that chicken thighs boast more dark meat and a higher fat content, resulting in juicier and more flavorful chicken once grilled.
Short on Time and Ingredients? Store-Bought Teriyaki Sauce to the Rescue!
Absolutely! If you're pressed for time and ingredients, you can opt for store-bought teriyaki sauce. Some of my preferred brands include Kinder's for its delightful blend of sweet, salty, and garlicky flavors, as well as Yamasa for its outstanding Japanese-style teriyaki sauce with a slightly less sweet profile.
No Grill? No Worries!
Don't worry if you lack a grill. A cast iron grill pan or a generously sized cast iron skillet will work splendidly, especially during the colder months when outdoor grilling is less practical.
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Yield: Serves 6
Prep: 2 hours 15 minutes
Cook: 20 minutes
Total: 2 hours 35 minutes
Ingredients:
- 2 teaspoons of cornstarch
- ½ cup of reduced-sodium soy sauce
- 3 tablespoons of mirin
- 2 tablespoons of brown sugar
- 2 tablespoons of honey
- 1 tablespoon of freshly grated ginger
- 3 cloves of minced garlic
- 2 teaspoons of toasted sesame oil
- 2 pounds of boneless, skinless chicken thighs
- 1 tablespoon of canola oil
- 2 green onions, thinly sliced
- 1 teaspoon of toasted sesame seeds
Teriyaki Sauce:
In a small saucepan, place 1/4 cup of cold water and cornstarch.
Add soy sauce, mirin, brown sugar, honey, ginger, garlic, and sesame oil to the saucepan.
Heat the mixture over medium heat, stirring well.
Allow the mixture to come to a boil, then lower the heat and let it simmer for around 4-5 minutes, stirring occasionally.
Once the sauce has thickened, remove it from heat and let it cool down completely.
Marinating the Chicken:
Place the chicken in a gallon-sized Ziploc bag or a large bowl.
Pour 1/2 cup of the prepared teriyaki sauce over the chicken.
Marinate the chicken for at least 2 hours, or ideally overnight, making sure to turn the bag or stir occasionally.
After marinating, remove the chicken from the marinade.
Grilling the Chicken:
Preheat your grill to medium-high heat.
Brush the marinated chicken with canola oil.
Place the chicken on the grill and cook it, turning occasionally, until it is fully cooked. The internal temperature should reach 165 degrees F (about 74 degrees C). This usually takes around 10 minutes.
While grilling, brush the chicken with more of the teriyaki sauce, and continue cooking for an additional 1-2 minutes.
Serving:
Once the chicken is fully cooked and glazed with the teriyaki sauce, remove it from the grill.
Serve the grilled teriyaki chicken immediately.
You can drizzle the remaining teriyaki sauce over the chicken.
For extra flavor and presentation, garnish the dish with chopped green onions and sesame seeds if desired.
Rice with Coconut Lime Grilled Chicken
Roasted marinated chicken, soft rice, and copious amounts of mint and cilantro are all served with a fragrant, rich, creamy coconut lime sauce drizzled on top.
The scene I'm going to paint for you today begins with grilled marinated chicken, fluffy rice, and copious amounts of mint and cilantro. It ends with a liberal drizzle of creamy coconut lime sauce that is so large and flavorful that it cannot leave you unaffected.
This is the time of year when I begin to structure my meal plans so that I may spend as much time outside as possible. I'm trying my best to really lean into those summer flavors and the kinds of meals that naturally lead you outside into the sun since I know what's coming (WINTER) and how much I will be outside (HARDLY AT ALL). And if those dishes can effectively utilize a lot of fresh summer herbs, two wins.
You may be aware that I don't always enjoy chicken the most, but THIS. I love chicken, and this herb- and sauce-laden marvel is perfectly my style.
Therefore, this recipe accomplishes two goals:
getting you outside and into the sunshine and fresh air can lift your spirits a little.
Giving you that zingy, salty, herb-filled coconut lime sauce—the basis for everything delicious. Oh my, fish sauce, cilantro, mint, lime juice, lime zest, coconut milk. This sauce is excellent.
It's important to note that the three persons that worked on this recipe (from three different locations) came up with slightly different-looking sauces due to recipe development, images, and videos. Three were thin, medium, and thick.
The lesson is that coconut milk can vary significantly between brands and cans, and that the amount of lime sauce you add (and whether you measure it or just squeeze it) can also affect the final texture of the coconut-lime sauce. I'd suggest simply starting with what is written and making adjustments as necessary.
TIME TOTAL: 40 minutes
YIELD: 4
Sauce Coconut-Lime
2-3 limes, juiced and zested (approximately 1/4 cup)
2/fourths cup fish sauce
For a creamier sauce, use 1/4 cup full-fat coconut milk (the solid, creamy stuff in cans).
Brown sugar, 1 tablespoon
1 tablespoon of lemongrass paste (or fresh lemongrass that has been grated, if you have access to it!
a jalapeo pepper, cut in half, ribs and seeds taken out
one garlic clove
fresh cilantro in a tiny bundle
a little bunch of mint
Every Other Thing
1 pound of skinless, boneless chicken thighs
1 1/2 cups of
uncooked rice
Instructions:
Sauce: In a food processor, combine all sauce ingredients and pulse until smooth.
Chicken: Cover the chicken with roughly half of the sauce and let it marinate for 30 minutes. (This 30-minute delay is a wonderful opportunity to prepare some rice!)
Grill or grill pan on medium-high heat for the chicken. Cook the chicken for 4 minutes per side or until it is thoroughly cooked and browned on both sides. Give it a few minutes to relax.
To finish up: Serve the remaining sauce over the grilled chicken, rice, and vegetabl
es.
NOTES: The type of coconut milk you use will largely determine the sauce's thickness and creaminess. You can see in our Instagram story videos, photographs, and step-by-step videos that there can be a lot of variation across brands and even just from can to can. The good news is that the sauce tastes *delicious* regardless of texture. Additionally, you may easily increase the sauce's smoothness by adding more of the top, solid portion of the coconut milk.
Vegan or vegetarian Serve the tofu with 1-2 tablespoons of soy sauce instead of fish sauce.
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