Easy Slow Cooker Red Beans and Rice
You know, there are some recipes that just feel like home. They’re the ones that smell amazing baking, taste even better, and bring a little bit of sunshine into your day. For me, that recipe is this zucchini bread. It’s not just any zucchini bread, though. This is my Grandma Elsie’s version, and honestly, it’s the benchmark against which all other zucchini breads are measured in my book. When I first tried to replicate it years ago, I was convinced her magic was just… well, magic! But after a lot of tinkering and a few slightly sad, dry batches (shudder), I finally cracked the code. This isn’t just a quick bread; it’s a hug in loaf form, perfect for those mornings when you need a little something sweet with your coffee or an afternoon pick-me-up. It’s incredibly moist, perfectly spiced, and has this comforting, wholesome flavor that just can’t be beaten. If you’ve ever had a zucchini bread that tasted like cardboard, forget it. This one is going to change your mind forever.
What is Grandma Elsie’s Zucchini Bread?
So, what exactly *is* Grandma Elsie’s zucchini bread? Think of it as the ultimate comfort food, elevated. It’s a moist, tender quick bread packed with shredded zucchini, warm spices like cinnamon and nutmeg, and a hint of sweetness. The “secret” part isn’t really a secret ingredient; it’s more about the method and the quality of ingredients Grandma always insisted on. The zucchini itself is key, of course. It doesn’t make the bread taste like vegetables, not at all! Instead, it’s the moisture and tenderizing magic that the zucchini brings to the batter. This recipe is a descendant of classic zucchini breads, but with a few subtle twists that make all the difference. It’s the kind of thing you can whip up on a Saturday morning and have it disappear by Sunday afternoon. It’s uncomplicated, unfussy, and utterly delicious. It’s essentially a simple loaf that tastes like it came from a fancy bakery, but with all the love and warmth of a family kitchen.
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll absolutely adore this zucchini bread? First off, the FLAVOR. It’s perfectly balanced – not too sweet, but sweet enough to satisfy that craving. The cinnamon and nutmeg are just spot on, giving it that cozy, home-baked aroma that fills the entire house the moment it starts baking. And the texture? Unbelievably MOIST. This is where that zucchini really shines. It creates a tenderness that you just don’t get with most quick breads. It’s like a little slice of heaven. And speaking of heaven, let’s talk about SIMPLICITY. I’ve made this countless times, even on my busiest weeknights, and it never fails. You just mix some dry ingredients, some wet ingredients, and then combine. No fancy techniques, no weird equipment needed. Plus, it’s incredibly COST-EFFECTIVE. Zucchini is usually pretty affordable, and the other pantry staples are things you likely already have. It’s a fantastic way to use up those garden zucchinis that seem to multiply overnight! What I love most about this recipe, though, is its VERSATILITY. You can add nuts, chocolate chips, raisins – it’s a great base for all sorts of delicious additions. It reminds me a bit of my mom’s banana bread, another family favorite, but the zucchini brings a unique, subtle sweetness and moisture that’s just divine. This is the recipe I pull out when I want something that’s guaranteed to impress, but without any of the fuss. It’s truly a lifesaver.
How do I make Grandma Elsie’s Zucchini Bread?
Quick Overview
This recipe is all about bringing together simple ingredients for an incredibly satisfying result. You’ll start by whisking your dry ingredients, then combining your wet ingredients, and finally bringing them together gently. The grated zucchini is the star, providing unmatched moisture and a tender crumb. It bakes up into a golden-brown loaf that’s perfect for slicing and enjoying warm or at room temperature. The whole process from start to finish is surprisingly quick, making it ideal for those days when you need a homemade treat without a huge time commitment.
Ingredients
For the Main Batter:
2 cups all-purpose flour (I always use unbleached, it seems to give a better texture)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (use good quality, it makes a difference!)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional, but I love the warmth it adds)
1 1/2 cups granulated sugar (you can reduce this slightly if you prefer, but I find this amount perfect for flavor and moisture)
2 large eggs, at room temperature
1 cup vegetable oil (or a neutral-flavored oil like canola or grapeseed. I’ve even tried melted coconut oil and it was lovely!)
1/4 cup milk (any kind works, whole milk gives a richer result)
1 teaspoon vanilla extract
2 cups finely grated zucchini, packed (about 2 medium zucchinis)
For the Filling (Optional, but HIGHLY Recommended!):
1/2 cup chopped walnuts or pecans (optional, for extra crunch and flavor)
1/2 cup chocolate chips (dark or semi-sweet are my favorites)
For the Glaze (Optional, but makes it extra special):
1 cup powdered sugar
2-3 tablespoons milk or lemon juice (lemon juice adds a lovely tang!)
1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). This is crucial for even baking. Then, grab a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then lightly flour it. This might sound like overkill, but trust me, it prevents any sticking disasters, and nobody wants to dig their delicious zucchini bread out of a stuck pan! You can also line the pan with parchment paper, leaving an overhang on the sides, which makes lifting the loaf out a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if you’re using them). Whisking well ensures that all the leavening agents and spices are evenly distributed throughout the batter. You want to make sure there are no clumps of baking soda or powder hiding in there. This is a simple step, but it’s so important for a consistent rise and flavor in your final loaf.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, milk, and vanilla extract. Whisk until everything is well combined and the mixture is smooth and slightly emulsified. The sugar will help to dissolve a bit here, which contributes to the overall moistness of the bread. Make sure your eggs are at room temperature, as they’ll incorporate better with the other wet ingredients.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or a wooden spoon, gently fold them together until *just* combined. Do NOT overmix! Seriously, this is one of the most important tips for tender quick bread. A few streaks of flour are okay; they’ll disappear as you add the zucchini. Overmixing develops the gluten in the flour, which can lead to a tough, rubbery texture, and nobody wants that. You want it to be just barely mixed.
Step 5: Prepare Filling
If you’re adding nuts or chocolate chips, gently fold them into the batter now. Just a quick fold to distribute them. I find that if I fold them in at this stage, they tend to stay suspended throughout the bread better than if I add them last.
Step 6: Layer & Swirl
Gently fold in the grated zucchini. The batter will be quite thick at this point, and that’s exactly what you want. If you’re feeling fancy and want a swirl, you can also reserve about half a cup of plain batter, add a tablespoon of cocoa powder to it and mix well, then dollop spoonfuls of both batters into your prepared loaf pan and swirl them together gently with a knife or skewer. It looks so pretty when it bakes!
Step 7: Bake
Pour the batter evenly into your prepared loaf pan. Smooth the top slightly with your spatula. Bake for 50-65 minutes. The exact time will depend on your oven, so 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 (not wet batter). If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked, let the loaf cool in the pan on a wire rack for about 10-15 minutes. This allows it to firm up a bit. Then, carefully invert the pan to release the loaf onto the wire rack to cool completely. It’s really important to let it cool completely before glazing, otherwise, the glaze will just melt and run off. For the glaze, whisk together the powdered sugar, milk (or lemon juice for a tang!), and vanilla extract until smooth and pourable but not too thin. Drizzle it over the cooled loaf. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar.
Step 9: Slice & Serve
Once the glaze has set slightly, slice the loaf with a sharp knife. I love it best when it’s still slightly warm, but it’s also fantastic at room temperature. The smell alone as you slice it is divine!
What to Serve It With
This zucchini bread is so wonderfully versatile, it fits into pretty much any meal or snack occasion. For a lovely BREAKFAST, I love it toasted and served with a smear of butter and a hot cup of coffee. It’s a much lighter alternative to pancakes or waffles but just as satisfying. For BRUNCH, it’s a beautiful addition to a spread. I’ll often slice it a bit thinner and arrange it on a pretty platter alongside fresh fruit, yogurt, and maybe some quiche. It adds that homemade touch that guests always appreciate. As a simple DESSERT, especially when it has chocolate chips, it’s perfect. A scoop of vanilla ice cream alongside a warm slice is pure bliss after dinner. And for COZY SNACKS? This is its happy place. It’s the perfect companion to a cup of tea on a rainy afternoon, or something to nibble on while you’re curled up with a good book. My kids always ask for this when they get home from school. It’s hearty enough to tide them over until dinner but feels like a special 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 make it consistently amazing. First, **Zucchini Prep** is key. You want to grate your zucchini finely. I usually use the medium holes on my box grater. After grating, I give it a gentle squeeze in my hands to remove *some* of the excess moisture, but not all of it! Squeezing too much can actually make the bread drier. You want that natural moisture to work its magic. For **Mixing Advice**, remember my earlier point: do NOT overmix. Seriously. Just stir until the dry ingredients are barely incorporated into the wet. A few flour streaks are fine; they’ll disappear as you add the zucchini. The batter should be thick and luscious, not thin and watery. For **Swirl Customization**, if you’re doing the cocoa swirl, make sure your cocoa mixture isn’t too dry. If it’s a bit stiff, add a tiny splash of milk or water to make it more pourable, otherwise, it won’t swirl nicely. Gently swirling with a knife is best; don’t over-swirl or you’ll just blend everything together. When it comes to **Ingredient Swaps**, I’ve tested this with whole wheat flour, using about half and half with all-purpose, and it works well, though it might be a little denser. For **Baking Tips**, always use the middle rack of your oven for the most even heat. If your oven tends to run hot, consider reducing the temperature by 10-15 degrees. The skewer test is your best friend for doneness – every oven is different! For **Glaze Variations**, if you want a thicker glaze, use less liquid; for a thinner, drizzly one, add more. You can also swap the milk for orange juice for a citrusy kick, or even use a bit of brewed coffee for a mocha flavor!
Storing and Reheating Tips
This zucchini bread is wonderfully forgiving when it comes to storage, which is one of the reasons I love it so much. Stored properly, it stays moist and delicious for days. At **Room Temperature**, if it’s completely cooled and in an airtight container or well-wrapped in plastic wrap, it should be good for about 2-3 days. Honestly, it rarely lasts that long in my house! For **Refrigerator Storage**, if you live in a very humid climate, or if you want it to last a bit longer, you can store it in an airtight container in the fridge for up to a week. Just a heads-up, refrigeration can sometimes slightly dry out baked goods, but the moisture from the zucchini usually keeps this bread pretty soft. To **Freeze**, this recipe freezes beautifully! Once completely cool, wrap the loaf tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, remove the foil and plastic wrap and let it thaw at room temperature for a few hours. You can also slice it first and freeze individual slices for even easier thawing. For **Glaze Timing Advice**, if you plan to store it at room temperature or in the fridge for a couple of days, I’d glaze it right before serving or the day you plan to eat it. If you’re freezing it, I recommend glazing *after* it has thawed. If you freeze a glazed loaf, the glaze can sometimes become a bit sticky or uneven when thawed.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini bread is more than just a recipe to me; it’s a connection to my Grandma Elsie and a reminder of all those happy kitchen moments. It’s proof that sometimes, the simplest things are the most profoundly delicious. It’s the moistest, most flavorful zucchini bread I’ve ever had the pleasure of baking and eating, and I’m so excited for you to try it and experience that same joy. It’s perfect for using up those extra zucchinis, for treating your family, or for just a quiet moment of indulgence for yourself. If you love this recipe, you might also enjoy my other quick bread recipes, like my incredibly popular banana bread or my moist blueberry muffin recipe. They all share that same spirit of comforting, homemade goodness. I truly hope this zucchini bread brings as much warmth and deliciousness to your kitchen as it does to mine. Please let me know in the comments below how yours turns out, and if you discover any amazing variations! Happy baking!
slow cooker red beans rice
Ingredients
Method
- Rinse the dried red beans thoroughly and place them into your slow cooker.
- Add water, chicken broth, chopped garlic, green bell pepper, onion, and celery to the beans in the slow cooker.
- Add the sliced smoked sausage and Creole seasoning to the crock pot.
- Cover and cook on high for about 7 hours, or on low for 8-10 hours, until beans are tender.
- When ready to serve, cook white rice according to package directions.
- Spoon desired amount of cooked rice into a bowl and top with the red beans and sausage mixture. Serve hot.
