Easy Cashew Chicken Balls

Oh, hello there! Grab a cup of coffee, pull up a chair. I’ve been meaning to share this with you for ages. You know how sometimes a recipe just *clicks*? Like, it becomes your go-to, the one you can make with your eyes closed, and it always, *always* turns out perfectly? Well, this Zucchini Bread is that recipe for me. It’s not just any zucchini bread, mind you. This is the one that makes my whole house smell amazing, the one my kids beg for after school, and honestly, the one that’s saved me on countless busy weeknights when I needed a little something sweet. It’s surprisingly simple, bursting with flavor, and has this incredible moist texture that you just don’t find everywhere. Forget those dry, crumbly versions; this is the real deal, and I’m so excited to finally share it with you.

What is Zucchini bread?

So, what exactly *is* this magical zucchini bread? At its heart, it’s a quick bread – meaning no yeast, no fuss, just mix and bake! The name, of course, comes from the star ingredient: grated zucchini. Now, before you picture a salad in your dessert, let me assure you, you won’t taste the zucchini at all. What it does, however, is pure alchemy. It adds incredible moisture and a tender crumb that makes this bread utterly irresistible. Think of it as a secret weapon for baked goods, making them soft and decadent without any heaviness. It’s essentially a delicious, comforting cake that happens to be loaded with vegetables, disguised as a humble loaf. It’s the perfect marriage of healthy-ish and pure indulgence, and it’s a classic for a reason.

Why you’ll love this recipe?

There are so many reasons why I keep coming back to this zucchini bread recipe, and I just know you’ll fall in love with it too. First off, the flavor is just divine. It’s not overpoweringly sweet, but perfectly balanced with warm spices like cinnamon and nutmeg, and if you add nuts or chocolate chips (which I *highly* recommend!), you get these wonderful little pockets of texture and taste that make every bite exciting. Then there’s the texture – it’s unbelievably moist. Seriously, this is the game-changer. The zucchini creates a tenderness that’s hard to replicate. And you know what else? It’s ridiculously easy to make. I can whip this up in about 15 minutes of active time, which is a lifesaver when I’m rushing around. Plus, the ingredients are all pantry staples, making it super budget-friendly. It’s also incredibly versatile; I’ll share some ideas on how to serve it later, but it’s fantastic on its own, toasted with butter, or even as a base for a light cream cheese frosting. What I truly love most, though, is how it always brings a smile to people’s faces. It’s pure comfort food, and that’s something really special.

How do you make Zucchini bread?

Quick Overview

Making this zucchini bread is a breeze! You’ll essentially mix your dry ingredients, whisk your wet ingredients together, then combine them gently. The magic happens when you fold in the grated zucchini and any add-ins. Pour it into a prepared loaf pan and bake until golden and a tester comes out clean. The whole process, from mixing bowl to oven, takes less than 20 minutes. It’s so straightforward, you’ll feel like a baking pro even if you’re just starting out. This method ensures a wonderfully tender loaf every single time.

Ingredients

For the Main Batter:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional, but so good!)
1 cup granulated sugar (or you can do half granulated, half brown sugar for extra moisture and flavor!)
1/2 cup vegetable oil (or melted unsalted butter for a richer taste)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium-large zucchini), squeezed dry

For the Filling/Add-ins (Optional, but highly recommended!):
1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips (semi-sweet or dark work best!)
1/4 cup shredded unsweetened coconut (if you’re feeling adventurous!)
*Tip: I often use a mix of chocolate chips and walnuts. My kids go crazy for it!

For the Simple Glaze (Optional):
1 cup powdered sugar
2-3 tablespoons milk (or lemon juice for a zesty kick!)
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven warmed up. Preheat it to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is heating, grab your favorite loaf pan – a standard 9×5 inch pan is perfect. Grease it really well with butter or non-stick spray, and then give it a little dusting of flour. This extra step ensures your beautiful loaf won’t stick, trust me, it’s a lifesaver when it comes time to unmold it.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger (if you’re using it). Give it a good whisk so everything is evenly distributed. This step is important because it helps make sure your leavening agents and spices are spread throughout the batter, so you don’t end up with pockets of baking soda or uneven spice distribution.

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, whisk together the granulated sugar (or your sugar blend), vegetable oil (or melted butter), eggs, and vanilla extract. Whisk until it’s all nice and combined. Make sure your eggs are lightly beaten before adding them. If you’re using melted butter, let it cool for a minute so it doesn’t cook the eggs.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until just combined. It’s really important *not* to overmix here. A few streaks of flour are okay – they’ll disappear as you add the zucchini. Overmixing can lead to a tough, dense bread, and we definitely don’t want that!

Step 5: Prepare Filling

This is where the flavor and texture really get kicked up a notch! If you’re adding nuts or chocolate chips, gently fold them into the batter now. I like to reserve a few chocolate chips to sprinkle on top before baking for extra visual appeal.

Step 6: Layer & Swirl

Gently fold in your grated, squeezed zucchini. Stir until it’s just incorporated into the batter. The batter will look thick and a little lumpy, and that’s perfectly normal. If you’re adding any other flavorings like lemon zest or orange zest at this stage, now’s the time to fold them in. The zucchini will release some moisture during baking, contributing to that amazing moist texture.

Step 7: Bake

Pour the batter evenly into your prepared loaf pan. If you saved some chocolate chips, sprinkle them over the top now. Place the pan in the center of your preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Ovens can be a bit finicky, so start checking around the 50-minute mark. If the top is browning too quickly, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once it’s done, take the loaf pan out of the oven and let it cool in the pan for about 10-15 minutes. This helps it set up. Then, carefully invert the pan onto a wire rack to release the loaf. Let it cool completely on the wire rack before glazing. For the glaze, whisk together the powdered sugar, milk (or lemon juice), and vanilla until smooth. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add a little more powdered sugar. Drizzle it over the cooled loaf.

Step 9: Slice & Serve

Once the glaze has set a bit, slice your beautiful zucchini bread. I love it warm, but it’s also fantastic at room temperature. The smell as it cools is just heavenly, by the way. Serve with a nice cup of coffee or tea, or just enjoy a slice as is!

What to Serve It With

This zucchini bread is so versatile, it’s perfect for almost any occasion! For a quick and satisfying breakfast, I love to toast a thick slice and spread it with a little butter. It’s hearty enough to keep you going until lunch. If you’re hosting brunch, it’s a fantastic addition to a sweet spread. I’ll often serve it alongside fresh fruit salad and maybe some mini quiches. For a more elegant presentation, you can dust it lightly with powdered sugar or serve it with a dollop of whipped cream or Greek yogurt. And as for dessert? Oh, it’s divine! Especially if you’ve got those chocolate chips in there. It’s like a little treat after dinner that doesn’t feel too heavy. My absolute favorite way, though, is for a cozy snack. I’ll cut a warm slice, curl up on the couch with a good book, and maybe have a glass of milk. It just feels so comforting and homey. My family also loves it when I pack slices into their lunchboxes – it’s a much more exciting alternative to a plain cookie!

Top Tips for Perfecting Your Zucchini Bread

I’ve made this zucchini bread more times than I can count, and I’ve picked up a few tricks along the way that I think will really help you get that perfect loaf every time. First, for the zucchini prep: grating it is key, but the squeezing is NON-NEGOTIABLE. You want to get as much moisture out as possible. I usually use a fine grater and then wrap the grated zucchini in a clean kitchen towel or paper towels and give it a really good squeeze. This step is crucial for preventing a soggy loaf and ensuring a tender crumb. When it comes to mixing, remember my warning about overmixing. Just mix until you don’t see large streaks of dry flour. A few small ones are fine! The batter should be thick. For swirl customization, if you’re adding things like cinnamon swirl or chocolate chips, don’t just dump them in. Layer half the batter, sprinkle your add-ins, then add the rest of the batter and gently swirl with a knife or skewer. This ensures they’re distributed nicely throughout. If you’re looking for ingredient swaps, I’ve tried it with half whole wheat flour and it works well, just might be a little denser. You can also use applesauce instead of oil for a slightly healthier version, though the texture will be a bit different – less rich, more cake-like. Baking tips: Always use the middle rack of your oven for even heat. If you find your loaf is browning too quickly on top, loosely tent it with foil during the last 15-20 minutes of baking. For the glaze variations, if you’re not a fan of sweet glazes, you can skip it altogether, or just give it a light dusting of powdered sugar. A lemon glaze is also fantastic if you like a bit of tartness to cut through the sweetness.

Storing and Reheating Tips

This zucchini bread is quite forgiving when it comes to storage. If you’re planning to eat it within a couple of days, leaving it at room temperature, well-wrapped in plastic wrap or in an airtight container, is perfectly fine. It usually stays wonderfully moist for up to 3 days this way. If you think you might not get to it that quickly, or if your kitchen is on the warmer side, I’d recommend storing it in the refrigerator. It will keep well in an airtight container for up to a week, and the flavor actually deepens a bit over time. When you’re ready to enjoy it, you can eat it straight from the fridge or let it come to room temperature for a few minutes. For longer storage, freezing is your best friend! You can freeze the entire loaf, or individual slices. Make sure it’s completely cooled first, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can stay frozen for up to 3 months. To reheat, you can pop a slice in the toaster oven for a few minutes, or gently warm it in a microwave for about 15-20 seconds. The glaze is best added just before serving if you plan on storing it for more than a day or two, as it can sometimes make the bread a little too moist over time. However, if you’re eating it within a day or two, glazing it after it’s cooled completely is perfectly fine!

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite zucchini bread recipe. It’s a recipe that’s truly stood the test of time in my kitchen, and I’m so happy to finally share it with you. It’s more than just a recipe; it’s a taste of home, a little bit of comfort, and a guaranteed crowd-pleaser. I really hope you give it a try, and I can’t wait to hear how it turns out for you! If you love this recipe, you might also enjoy my Moist Banana Bread recipe or my Easy Blueberry Muffin recipe, which are also family favorites. Don’t be shy about sharing your own twists and turns in the comments below – I always love hearing from you and learning new things! Happy baking!

Cashew Chicken Meatballs

These Cashew Chicken Meatballs are packed with nutty cashews and savory chicken, coated in an easy homemade sweet and sour sauce. A fun twist on a classic dish!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 18

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 0.0625 cup all purpose flour
• 1 tablespoon vegetable oil
• 1 lb ground chicken
• 0.5 cup plain panko crumbs
• Salt and pepper to taste
• 1 small onion finely diced
• 0.25 cup chopped fresh basil
• 0.25 cup chopped fresh parsley
• 0.333 cup chopped cashews
• 1 small orange zest of
• 0.5 cup cream cheese room temperature

For the Sauce

• 0.25 cup packed brown sugar
• 0.25 cup white vinegar
• 0.25 cup water

Method

 

Make the Meatballs

1. Preheat oven to 400°F.
2. Place the flour in a shallow dish and set aside.
3. In a large mixing bowl combine ground chicken, panko crumbs, salt, pepper, onion, basil, parsley, cashews, orange zest, and cream cheese.
4. Mix until everything is thoroughly combined.
5. In a skillet, heat the vegetable oil over medium heat until hot.
6. Roll meat into 1-inch meatballs, place in flour, turn to lightly coat on all sides, and add to hot oil.
7. Cook and turn for 2 minutes, or just until a little browned on all sides.
8. Transfer meatballs and hot oil to a 9x13 baking dish.
9. Bake for 18 minutes, or until meatballs are cooked through.

Make the Sauce

1. Prepare the sweet and sour sauce by combining all ingredients in a skillet.
2. Bring to a boil; whisk frequently and continue to cook over medium-high heat for 4 minutes or until sauce is reduced by half.

Serve

1. To serve, remove meatballs from oven and pour the prepared sauce over meatballs.

Notes

These meatballs are a delicious appetizer or can be served as a main dish with rice and steamed vegetables.