Simple Sausage Cabbage Potato Skillet Dinner
I remember the first time I made zucchini bread. I was probably ten years old, helping my grandma in her sunny kitchen, the air thick with the scent of vanilla and something wonderfully earthy. It wasn’t just any zucchini bread; it was *her* zucchini bread, a recipe passed down, whispered about, and always, always devoured. And honestly, for years, I thought that was just how zucchini bread was supposed to be – a little dense, a touch dry, but comforting nonetheless. Then, a few years ago, I stumbled upon a recipe that completely changed my perspective. It wasn’t just “quick” zucchini bread; it was vibrant, incredibly moist, and had this subtle hum of spices that just sang. This isn’t your grandma’s dense loaf, though I love her dearly! This is the recipe that made me rethink what “zucchini bread” could even be. It’s the one I whip up when I’ve got a surplus of garden zucchini, or honestly, just when a craving hits at 10 pm and I want something sweet but don’t want to commit to a whole cake. It’s my absolute favorite, and I’m so excited to share it with you. Think of it as a hug in loaf form, but way more exciting.
What is Zucchini bread?
So, what exactly *is* zucchini bread, and why does it have this magical ability to make people smile? At its heart, it’s a quick bread, which means it doesn’t rely on yeast for leavening. Instead, we use baking soda and baking powder. The star ingredient, of course, is zucchini. Now, don’t let that healthy vegetable fool you – when baked into a sweet batter, zucchini adds incredible moisture and a subtle, almost nutty flavor that you won’t quite place but will absolutely love. It’s that secret ingredient that makes the bread so tender, you’ll wonder if you accidentally used extra butter! The name itself is pretty straightforward – it’s a bread infused with zucchini. But the “quick” part is where the real magic happens. It’s designed for busy bakers, for those moments when you need a delicious treat without the fuss of waiting for dough to rise. This recipe, though, takes it a step further. It’s not just quick; it’s a revelation. It’s essentially a very moist, subtly spiced cake disguised as a healthy-ish loaf, and nobody needs to know the secret ingredient unless you want to tell them!
Why you’ll love this recipe?
Honestly, there are so many reasons this zucchini bread recipe has become my absolute go-to, and I’m pretty sure you’ll fall in love with it too. First off, the flavor is just out of this world. It’s perfectly sweet, not cloying, with a warm hug of cinnamon and a hint of nutmeg that makes it taste like pure comfort. The zucchini, bless its heart, works wonders to keep everything incredibly moist. I’ve made this with other quick breads, and they can sometimes be a bit dry, but this one? Never. It stays tender for days. And let’s talk about simplicity. This recipe is a lifesaver on busy weeknights. Seriously, you can have it mixed up and in the oven in about 15 minutes flat. It’s perfect for when you have unexpected guests or just want to surprise your family with a homemade treat without spending hours in the kitchen. Plus, it’s surprisingly budget-friendly! Zucchini is often quite affordable, especially when it’s in season, and the other ingredients are pantry staples. My kids ask for this all the time, which is my ultimate seal of approval. They love it plain, but they *really* love it when I add a simple glaze on top, which takes it from a loaf to a fancy-ish dessert. Compared to a classic chocolate chip quick bread, this one feels a little more sophisticated, but it’s just as approachable. What I love most about this recipe is how forgiving it is. Even if you’re a beginner baker, you can nail this. It’s the kind of recipe that builds confidence and makes you feel like a kitchen wizard, even if you’re just throwing ingredients together. It’s also super versatile; I’ll get into that more later, but you can easily switch up the nuts, add chocolate chips, or even make it into muffins!
How do you make Zucchini bread?
Quick Overview
This recipe is all about ease and incredible results. We’ll start by prepping our pan and oven, then quickly whisk together the dry ingredients before combining them with the wet ingredients. The grated zucchini goes in last, bringing all the moisture and goodness. We’ll get it into the oven and then finish it off with a simple, sweet glaze. It’s truly that straightforward. The beauty of this method is how it ensures every bite is perfectly balanced – moist, flavorful, and just the right amount of sweet.
Ingredients
For the Main Batter:
This is where the magic starts! We want good quality ingredients here for the best flavor and texture.
* 2 cups all-purpose flour: I usually use unbleached all-purpose flour. If you have a favorite brand, stick with it! For gluten-free, I’ve had success with a 1:1 baking blend (more on that later!).
* 1 teaspoon baking soda: Make sure yours isn’t expired! Old baking soda is a common culprit for flat baked goods.
* 1/2 teaspoon baking powder: This helps give it a little extra lift.
* 1 teaspoon ground cinnamon: I love a good quality cinnamon; it really makes a difference.
* 1/4 teaspoon ground nutmeg: Just a pinch adds that cozy warmth.
* 1/2 teaspoon salt: This balances the sweetness.
* 1 1/2 cups granulated sugar: You can reduce this slightly if you prefer, but this amount gives a lovely sweetness that pairs well with the zucchini.
* 2 large eggs: Make sure they’re at room temperature; they incorporate better.
* 3/4 cup vegetable oil: Or any neutral-flavored oil like canola or even melted coconut oil. I’ve even tested this with almond milk and it actually made it even creamier! So don’t be afraid to experiment.
* 1 teaspoon vanilla extract: Pure vanilla extract is best for that authentic flavor.
* 2 cups grated zucchini (about 2 medium zucchini): This is key! Make sure to squeeze out as much excess water as you can. I’ll show you how.
For the Filling (Optional, but so good!):
This is where you can really have some fun and add extra pockets of flavor.
* 1/2 cup chopped walnuts or pecans: Toasted them first for extra crunch! Or skip them if you’re not a nut person.
* 1/2 cup chocolate chips: Mini or regular, dark, milk, or semi-sweet. My kids always ask for extra chocolate chips!
For the Glaze:
This is the crowning glory! It adds a touch of sweetness and makes it look so pretty.
* 1 cup powdered sugar: Sifted, if you want to be extra fancy.
* 2-3 tablespoons milk (or a dairy-free alternative): Start with 2, and add more until you reach your desired consistency. I’ve used almond milk and oat milk with great success.
* 1/2 teaspoon vanilla extract: For a touch of flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get the oven humming. Preheat it to 350°F (175°C). Now, grab a standard loaf pan – the 9×5 inch kind is perfect. Grease it really well with butter or cooking spray, and then lightly dust it with flour. Tap out any excess. This extra step ensures your beautiful loaf won’t stick, and trust me, there’s nothing worse than a broken loaf when you’re trying to get it out of the pan!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and granulated sugar. Give it a good whisk until everything is evenly distributed. This ensures that your leavening agents are spread throughout, leading to a nice, even rise. Nobody wants a pocket of unsweetened flour!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until they’re well combined. It should look nice and smooth. This is where we start building that incredible moisture. Make sure your eggs are at room temperature; they emulsify much better with the oil this way.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until *just* combined. It’s super important not to overmix here! A few streaks of flour are okay. Overmixing develops the gluten too much, which can lead to a tough bread. We want tender, not tough!
Step 5: Prepare Filling
If you’re adding nuts or chocolate chips, now’s the time. Fold them gently into the batter. I usually do this right after I’ve combined the wet and dry ingredients, before adding the zucchini. It just helps to distribute them nicely.
Step 6: Grate and Add Zucchini
This is a crucial step for that amazing moisture! Take your grated zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as humanly possible. Seriously, wring it out like you mean it! Then, gently fold the squeezed zucchini into the batter. You want to see those flecks of green distributed throughout.
Step 7: Bake
Pour the batter evenly into your prepared loaf pan. If you’re feeling fancy, you can run a knife or skewer through the top to create a little swirl pattern, but it’s not necessary. Pop it into your preheated oven and bake for 50-60 minutes. The best way to check for doneness is to insert a toothpick into the center. If it comes out clean, it’s ready! If it has a few moist crumbs, that’s perfect. If it has wet batter, give it a few more minutes.
Step 8: Cool & Glaze
Once it’s out of the oven, let the bread cool in the pan for about 10-15 minutes. This allows it to set up a bit more. Then, carefully invert it onto a wire rack to cool completely. Patience is key here – trying to glaze a warm bread will just melt the glaze into a puddle. Once it’s totally cool, whip up the glaze by whisking the powdered sugar, milk, and vanilla until smooth. Drizzle it over the top and let it set. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar.
Step 9: Slice & Serve
Once the glaze has set, it’s time to slice and enjoy! I usually use a serrated knife for the cleanest cut. Serve it at room temperature for the best flavor and texture. Enjoy!
What to Serve It With
This zucchini bread is so versatile, it’s practically a chameleon in the best possible way! It’s fantastic on its own, of course, but here are some of my favorite ways to serve it up, depending on the occasion.
For Breakfast: My absolute favorite way to start the day is with a thick slice of this zucchini bread alongside a hot cup of coffee. The warmth of the coffee and the comforting sweetness of the bread are pure bliss. It’s a much more satisfying start than a sugary cereal, and it feels like a real treat. I sometimes toast a slice lightly, which gives it a lovely crisp edge and a warm, gooey center.
For Brunch: For a more elegant brunch spread, I’ll serve slices of zucchini bread on a pretty platter. It looks beautiful next to fruit salad, yogurt parfaits, or even savory egg dishes. It adds a lovely sweet counterpoint to richer flavors. A mimosa or a fresh-squeezed orange juice pairs perfectly with it.
As Dessert: This is where the glaze really shines! Served slightly warm, it’s an absolutely divine dessert. I love to pair it with a scoop of vanilla bean ice cream or a dollop of whipped cream. The contrast of warm bread and cold ice cream is just heavenly. It’s also fantastic with a drizzle of honey or a sprinkle of toasted almonds.
For Cozy Snacks: This is probably how it gets eaten most often in my house! A quick slice with a glass of milk for an afternoon snack, or a small piece right before bed when you need a little something sweet. It’s the perfect comfort food for a rainy day or a quiet moment. My family just loves it, and it always disappears so fast!
Top Tips for Perfecting Your Zucchini Bread
I’ve made this recipe more times than I can count, and along the way, I’ve picked up a few tricks and learned from a few (minor!) mishaps. Here are my top tips to help you achieve zucchini bread perfection every single time.
Zucchini Prep: This is honestly the most critical step. Grating the zucchini and then squeezing out *all* the excess moisture is non-negotiable. If you skip this, your bread will be soggy and dense. I usually use the large holes of a box grater, but a food processor also works. Just be sure to wring it out thoroughly with a clean kitchen towel or cheesecloth. Don’t be afraid to really squeeze! Fresh zucchini is best; avoid zucchini that’s looking a bit wilted.
Mixing Advice: Remember that rule about not overmixing? It’s important! You want to mix until the dry and wet ingredients are *just* combined. A few small lumps in the batter are perfectly fine. If you overmix, you’ll end up with a tough texture, and we’re aiming for tender, melt-in-your-mouth goodness here. Fold in the zucchini gently at the end to avoid bruising it too much.
Swirl Customization: If you’re adding chocolate chips or nuts, folding them in gently ensures they’re distributed throughout. For a more visual appeal, you can gently swirl the batter in the pan. Just take a knife or a skewer and make a few passes through the batter in a figure-eight motion. This creates lovely pockets and streaks, especially if you have things like chocolate chips or nuts to swirl in.
Ingredient Swaps: I’ve experimented a lot! For a richer flavor, you can swap half the vegetable oil for melted butter. For a dairy-free version, use a plant-based milk in the glaze and ensure your chocolate chips are dairy-free. If you’re out of cinnamon, a bit of pumpkin pie spice or even just cardamom can offer a lovely alternative. Don’t be afraid to get creative!
Baking Tips: Ovens can be quirky, so always start checking for doneness around the 50-minute mark. If your oven tends to run hot, you might need to loosely tent the top with foil during the last 10-15 minutes to prevent the top from burning before the inside is cooked. Ensure your oven rack is in the center of the oven for even heat distribution.
Glaze Variations: The basic glaze is simple and delicious, but you can easily jazz it up. Add a little lemon zest for a bright citrus note, or a touch of orange extract for a warm, spicy flavor. If you don’t want a glaze at all, a simple dusting of powdered sugar after cooling is lovely, or even a sprinkle of cinnamon-sugar.
Storing and Reheating Tips
This zucchini bread is surprisingly forgiving when it comes to storage, and it’s one of those treats that actually tastes even better the next day. Here’s how I keep it fresh and delicious.
Room Temperature: Once completely cooled, I’ll store the un-glazed loaf (or slices) in an airtight container or wrap it tightly in plastic wrap and then foil. It will stay wonderfully moist at room temperature for about 2-3 days. If it’s very humid where you live, it might be better to store it in the fridge.
Refrigerator Storage: For longer storage, wrap the cooled, un-glazed bread tightly in plastic wrap, then in aluminum foil, or place it in an airtight container. It will keep well in the refrigerator for up to a week. The texture might firm up a bit, but it’s still delicious.
Freezer Instructions: This bread freezes beautifully! I usually slice it first, then wrap individual slices tightly in plastic wrap, followed by a layer of aluminum foil. You can also wrap the entire loaf. Place the wrapped bread in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. Thaw slices overnight at room temperature or gently reheat them in the oven or microwave.
Glaze Timing Advice: I always glaze the bread *after* it’s completely cooled and just before serving or storing. If you store it with the glaze on, especially at room temperature, it can sometimes become a bit sticky or melt slightly. For the best appearance and texture, glaze it just before you plan to enjoy it or right before serving it to guests. If you’ve frozen it, wait to glaze it until after it’s thawed and warmed, if desired.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite zucchini bread recipe. It’s more than just a way to use up extra zucchini from the garden; it’s a recipe that brings joy, comfort, and a little bit of magic to my kitchen. It’s proof that simple ingredients, handled with a little bit of care, can create something truly spectacular. The incredible moisture, the warm spice, the slightly sweet finish – it all comes together to make a loaf that I’m proud to share with family and friends. If you love this recipe, you might also enjoy my [link to another recipe, e.g., “Best Ever Banana Bread”] or my [link to another recipe, e.g., “Moist Blueberry Muffins”]. They share that same focus on flavor and ease.
I can’t wait to hear what you think of this zucchini bread! Please leave a comment below with your thoughts, or better yet, share your own family variations and tips. Happy baking, and may your kitchen always be filled with delicious aromas!
Sausage Cabbage Potato Skillet
Ingredients
Method
- Peel and chop the potatoes, rinse the potatoes and place them in a medium-size glass bowl. Sprinkle the potatoes with 0.5 teaspoon salt and 0.25 teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.
- While the potatoes are cooking, warm a large skillet over medium-high heat. Add the oil and as soon as it's shimmering, add the onions. Saute for a few minutes, until the onion is barely tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil only if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
- Add the cabbage and sprinkle with 0.25 teaspoon salt and the remaining 0.25 teaspoon pepper. Toss to combine, add 2 tablespoons water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 2 minutes, until the cabbage is bright green and barely wilted. Taste and add additional salt, only if needed. Enjoy!
