Easy Pear Sausage Stuffing Slow Cooker
You know those recipes that just feel like a warm hug? The ones that smell incredible as they bake and disappear from the plate faster than you can say “more, please!”? Well, this zucchini bread is exactly that for my family. It’s the kind of thing I whip up when the weather turns a little cooler, or when I’ve got a surplus of zucchini from the garden (which, let’s be honest, happens more often than I’d like to admit!). It’s not just good; it’s legendary in our house, seriously rivaling my grandmother’s famous apple pie for pure comfort-food status. This isn’t just another quick bread; it’s moist, perfectly spiced, and has this incredible depth of flavor that will make you forget you’re even eating vegetables. If you’ve ever been intimidated by baking or just looking for that one go-to recipe that always delivers, stick around. This one’s a lifesaver.
What is Zucchini bread?
Okay, so what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t use yeast and comes together super fast – no waiting for dough to rise! Think of it as a really moist, subtly sweet cake that happens to have shredded zucchini baked right into it. The zucchini itself doesn’t really impart a strong flavor, but what it *does* do is work magic on the texture, keeping the bread unbelievably tender and moist for days. It’s kind of a sneaky way to get a serving of veggies in, and honestly, the kids never even know! The name comes from the star ingredient, of course, and while some might think it’s a bit odd to put zucchini in something sweet, trust me, it’s a culinary genius move. It’s a classic for a reason, and this version is my absolute favorite.
Why you’ll love this recipe?
Seriously, there are so many reasons this zucchini bread has earned a permanent spot in my recipe binder. First off, the flavor is just out of this world. It’s perfectly spiced with cinnamon and a hint of nutmeg, giving it that cozy, comforting aroma that fills the whole house. It’s not overly sweet, which I appreciate, but when you add that swirl of cinnamon-sugar filling (more on that later!), it elevates it to dessert status. And the texture? Oh my gosh. It’s so incredibly moist and tender, thanks to the zucchini and a few other little tricks I’ve learned over the years. It’s like biting into a cloud.
But beyond the taste and texture, this recipe is just so darn easy. I can honestly throw this together on a weeknight after work. It’s a lifesaver for busy days when you need a treat but don’t have hours to spend in the kitchen. And the best part? It’s surprisingly budget-friendly. Most of the ingredients are pantry staples, and if you’re growing your own zucchini, it’s practically free! Plus, it’s so versatile. You can enjoy it as is, slathered with butter, or even toasted with a drizzle of honey. It’s perfect for breakfast, a mid-afternoon snack, or even a light dessert. Compared to other quick breads I’ve made, this one stands out because it’s consistently fantastic. It’s the kind of recipe you’ll keep coming back to again and again because it’s just so reliable and delicious.
How do you make Zucchini bread?
Quick Overview
This recipe is all about simplicity and incredible results. We’ll start by mixing our dry ingredients, then our wet ingredients separately, before bringing them together just enough to combine. The secret weapon? A quick, simple cinnamon-sugar swirl that adds an extra layer of flavor and beautiful marbling throughout. It bakes up golden brown, incredibly moist, and fills your kitchen with the most amazing aroma. You’ll be amazed at how simple it is to create something so delicious.
Ingredients
For the Main Batter:
Here’s what you’ll need for the base of our amazing zucchini bread. I always try to use fresh, medium-sized zucchini – they have the best moisture content and are easiest to shred. You’ll need about 2 cups of shredded zucchini, and don’t worry about squeezing out all the liquid; a little bit of moisture is good! Make sure your eggs are at room temperature; it really helps them incorporate better into the batter. And for the flour, all-purpose is perfect, but I’ve also had great results with a 1-to-1 gluten-free baking blend if you need it.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted, unsalted butter for a richer flavor)
- 1/4 cup milk (any kind works, I’ve tested this with almond milk and it actually made it even creamier!)
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (from about 2 medium zucchinis)
For the Filling:
This is where the magic happens for that extra burst of flavor and those gorgeous swirls. It’s super simple, just a mix of brown sugar and cinnamon. Some people add chopped nuts here, which is lovely, but I usually keep it classic to let the bread shine. Make sure your brown sugar is nice and soft for the best texture.
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
This glaze is optional but highly recommended! It adds a touch of sweetness and a pretty finish. You want the consistency to be pourable but not too thin. If it’s too thick, add a tiny splash more milk; if it’s too thin, add a bit more powdered sugar.
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 350 degrees F (175 degrees C). Grab a standard loaf pan – mine is about 9×5 inches. Grease it really well with butter or non-stick spray, and then lightly dust it with flour. This little extra step ensures your beautiful loaf slides right out without sticking. You can also line it with parchment paper for extra insurance, which is what I often do when I’m feeling fancy or just want to make cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly distributed. This is important for a consistent rise and even flavor throughout your bread. No one wants a bite that’s just flour or just cinnamon!
Step 3: Mix Wet Ingredients
In a separate, larger bowl, whisk together the eggs and granulated sugar until they’re well combined and slightly lighter in color. Then, slowly drizzle in the vegetable oil (or melted butter) while whisking constantly. Stir in the milk and vanilla extract. This mixture should look smooth and well-emulsified.
Step 4: Combine
Now, pour the dry ingredients into the wet ingredients. Use a spatula or wooden spoon to mix everything together *just* until it’s combined. It’s really important not to overmix here! A few streaks of flour are okay; they’ll disappear as you fold in the zucchini. Overmixing develops the gluten too much, which can lead to a tough bread, and we definitely don’t want that. Gently fold in the shredded zucchini until it’s evenly distributed throughout the batter. The batter will be thick, which is exactly what we’re looking for.
Step 5: Prepare Filling
In a small bowl, mix together the packed brown sugar and cinnamon until it forms a crumbly mixture. This is your delicious swirl! If you’re adding nuts, stir them in now.
Step 6: Layer & Swirl
Spoon about half of the zucchini bread batter into your prepared loaf pan and spread it evenly. Sprinkle about half of the cinnamon-sugar mixture over the batter. Now, spoon the remaining batter on top, spreading it to cover the filling. Sprinkle the rest of the cinnamon-sugar mixture over the top. For those beautiful swirls, you can gently run a knife or a skewer through the batter a few times, creating a marbled effect. Don’t overdo it; just a few passes are enough to create lovely patterns.
Step 7: Bake
Pop the loaf pan into your preheated oven. Bake for 50 to 65 minutes. The exact time can vary depending on your oven, so start checking around the 50-minute mark. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Step 8: Cool & Glaze
Once baked, let the zucchini bread cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up properly. Then, carefully invert the pan to remove the loaf and let it cool completely on the wire rack. While it’s cooling, whisk together the powdered sugar, milk, and vanilla extract (if using) for the glaze. You want it to be thick enough to coat the back of a spoon but still pourable. Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, slice your beautiful zucchini bread with a serrated knife for clean cuts. It’s wonderful served at room temperature, but honestly, it’s also amazing when it’s still slightly warm, especially with a generous smear of butter. Enjoy!
What to Serve It With
This zucchini bread is so versatile, it’s practically a chameleon! For a simple breakfast, I love it sliced and served alongside a steaming mug of coffee. It’s just enough sweetness to start the day without being overwhelming. My kids love it toasted with a little bit of butter – it’s gone in minutes!
For a more relaxed brunch spread, I’ll often cut it into smaller squares and arrange it on a platter with fresh fruit salad and maybe some yogurt parfaits. It adds a lovely homemade touch that guests always rave about. It’s also fantastic with a side of scrambled eggs or a mini quiche.
As a dessert, it’s divine. I love serving a thicker slice warmed slightly, perhaps with a dollop of whipped cream or a scoop of vanilla bean ice cream. The contrast between the warm, spiced bread and the cold creaminess is pure bliss. Sometimes, I’ll even drizzle it with a little extra caramel sauce for a real treat.
And for those cozy snack moments, when you just need something comforting? A simple slice is perfect. I often pair it with a glass of milk or a cup of herbal tea. It’s the ultimate comfort food, perfect for curling up with a good book on a rainy afternoon. Honestly, the possibilities are endless, and it always feels like a special occasion when this bread is around.
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread countless times, and over the years, I’ve picked up a few tricks that I think really make a difference. When it comes to prepping your zucchini, I find that grating it on the larger holes of a box grater works best. You don’t need to squeeze out all the moisture; a little extra liquid actually contributes to the bread’s incredible moistness. Just make sure you’re using fresh zucchini, not something that’s been sitting around for ages!
My biggest piece of advice when mixing the batter is to be gentle. Seriously, resist the urge to overmix! Once the dry ingredients meet the wet, mix just until you don’t see any dry flour streaks. A few lumps are perfectly fine. Overmixing is the main culprit behind tough, dense quick breads, and we want light and tender here. Folding in the zucchini last is also key – it distributes evenly without requiring too much mixing.
The cinnamon-sugar swirl is my favorite part, and getting it just right is easy once you know how. Don’t overthink the swirling! Just a few passes with a knife or skewer will create beautiful patterns. If you want more intense swirls, you can slightly increase the cinnamon or brown sugar, but I find this ratio is perfect. Experiment with adding a handful of chopped walnuts or pecans to the swirl for added crunch and flavor!
When it comes to ingredient swaps, I’ve experimented quite a bit. For oil, you can absolutely use melted butter instead of vegetable oil; it makes the bread richer and more flavorful. If you’re dairy-free, any plant-based milk works beautifully, and I’ve found coconut milk adds a lovely subtle flavor. For a gluten-free version, a good quality 1-to-1 baking blend works well, though you might need to add an extra tablespoon or two of liquid if the batter seems too thick. I always recommend letting GF baked goods cool completely before slicing to prevent crumbling.
Baking can be a bit of a wild card, as ovens vary so much. I always place my loaf pan in the center of the oven to ensure even heat distribution. If you notice the top browning too quickly before the center is cooked, don’t hesitate to loosely tent the top with aluminum foil. The toothpick test is your best friend here; it’s the most reliable way to check for doneness. A few moist crumbs clinging to the tester are good, but raw batter means it needs more time.
Finally, for the glaze, consistency is everything. You’re aiming for something that will drizzle nicely without running off the bread immediately. Start with the smaller amount of milk and add more by the teaspoon until you reach your desired pourability. If you accidentally make it too thin, just whisk in a little more powdered sugar. For a bit of a lemon zing, try replacing the vanilla with a teaspoon of lemon zest!
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it keeps. If you’re planning to enjoy it within a couple of days, storing it at room temperature is perfectly fine. Just make sure it’s completely cooled first, then wrap it tightly in plastic wrap or place it in an airtight container. It stays wonderfully moist for about 2-3 days this way. I’ve found that the flavor actually deepens a bit on the second day!
If you think you’ll need more time, or if your kitchen is particularly warm, the refrigerator is your friend. Again, make sure it’s fully cooled, then wrap it well in plastic wrap or place it in an airtight container and pop it in the fridge. It should stay fresh for up to a week. When you’re ready to eat it from the fridge, I love to gently warm a slice in the toaster oven or microwave for about 15-30 seconds; it brings back that freshly baked tenderness.
And for those times when you just want to make sure you have some on hand for weeks to come, this bread freezes beautifully! Once completely cooled, wrap the entire loaf (or individual slices) very tightly in plastic wrap, then in aluminum foil, or place them in a heavy-duty freezer bag. It will keep well in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature on the counter, or gently warm it in a low oven.
Regarding the glaze, I always recommend applying it *after* the bread has completely cooled, especially if you plan to store it for more than a day or two. If you glaze it and then store it in the fridge for a long time, the glaze can sometimes become a little sticky or weep. If you’re freezing it, I actually prefer to freeze the unglazed loaf and add the glaze after it’s thawed and warmed. It keeps the glaze looking its best. However, if you plan to eat it within a day or two, glazing before storing at room temp is totally fine.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most incredibly moist and flavorful zucchini bread. It’s more than just a recipe; it’s a little piece of home for me, filled with memories of my kids asking for “just one more slice” and the comforting aroma that fills our kitchen. It’s proof that simple ingredients can create something truly magical. If you’ve ever felt a little hesitant about baking with vegetables, give this one a try. You’ll be so amazed by how the zucchini works its magic, transforming simple ingredients into a treat everyone will adore.
If you love this recipe and are looking for other ways to use up zucchini, you might enjoy my recipe for Zucchini Muffins or my quick and easy Zucchini Fritters. They’re both family favorites!
I really hope you give this zucchini bread a try. I can’t wait to hear how yours turns out! Please feel free to leave a comment below with your thoughts or any variations you try. Happy baking!
Slow Cooker Pear and Sausage Stuffing
Ingredients
Method
- In a large skillet, cook the sausage and chopped onion over medium heat until the sausage is browned and the onion is softened. Drain off excess grease.
- Transfer the cooked sausage and onion mixture to a slow cooker.
- Add the chopped pears and dried cranberries to the slow cooker.
- Add the cubed baguette to the slow cooker.
- In a small bowl, whisk together the chicken broth, melted butter, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
- Stir everything gently to combine.
- Cover and cook on low for 3 hours, or until the bread is tender and has absorbed most of the liquid.
- Stir well before serving.
