Puttanesca Chicken Your New Go-To Dinner
Okay, confession time. I have a slight obsession with zucchini. Not just eating it raw in salads (though that’s nice too!), but the way it magically transforms into something incredibly moist and tender in baked goods. And if you’ve ever baked with zucchini before, you know it’s the secret weapon for achieving that perfect texture, kind of like how a good chocolate cake relies on a bit of coffee to deepen its flavor. This zucchini bread, though? This one’s my absolute favorite. It’s the recipe I pull out when I need a quick win, when the grandkids are coming over, or honestly, just when that 10 pm sweet craving hits and I don’t want to commit to a full-blown cake. It’s got this wonderful balance of sweet and slightly spiced, and then BAM! That tangy, creamy swirl of cream cheese cuts through it all. It’s ridiculously good, and the best part is, it uses up those overflowing zucchini from the garden. My kids ask for this all the time, and my neighbors know to expect a loaf whenever my zucchini plants are having a party.
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it uses a chemical leavener (like baking soda or baking powder) instead of yeast, so you don’t have to wait for dough to rise. Think of it like a muffin or a scone’s more sophisticated cousin. The zucchini itself isn’t the star of the show in terms of flavor – you won’t taste it, I promise! – but it’s the absolute MVP for texture. It lends this incredible moisture and tenderness that makes the bread unbelievably soft. The “cream cheese swirl” part is what really elevates it from just good zucchini bread to something truly special. It’s like a surprise ribbon of cheesecake running through every slice. It’s essentially a humble, homey loaf that gets a decadent upgrade, and that’s why I think everyone needs this recipe in their back pocket. It’s approachable, forgiving, and utterly delicious.
Why you’ll love this recipe?
What are some of the best things to do in a day?flavor. It’s warm, comforting, and just perfectly sweet with a hint of spice that makes you want to close your eyes and savor every bite. The cream cheese swirl adds this delightful tang that cuts through the sweetness so beautifully. You get this amazing contrast of moist, tender bread and that slightly dense, creamy pocket of goodness. And then there’s the simplicity. I’ve made this countless times, and it never fails to impress, even though it’s surprisingly easy. You can mix up the batter in one bowl (mostly!), and the cream cheese swirl comes together in minutes. It’s a lifesaver on busy nights when you need a comforting treat without a lot of fuss. Plus, it’s incredibly cost-efficient. Zucchini is often one of the most affordable produce items, especially when it’s in season, and the rest of the ingredients are pantry staples. You get a lot of bang for your buck with this recipe! What I love most, though, is its versatility. It’s perfect for breakfast with a cup of coffee, a delightful addition to a weekend brunch spread, or even a decadent dessert after dinner. It’s also fantastic as a cozy afternoon snack. If you’re a fan of my What is the best banana bread recipe?, you’ll appreciate the moist crumb that zucchini provides, and if you enjoy the tang of cream cheese, this swirl will absolutely blow you away. It’s just a perfect all-around winner.
How to Make My Famous Zucchini Bread with Cream Cheese Swirl
Quick Overview
This recipe is all about creating a wonderfully moist, tender quick bread base infused with subtle warm spices and then layering in pockets of sweet, tangy cream cheese. You’ll simply mix your wet and dry ingredients separately, combine them just until they’re married, then swirl in the luscious cream cheese mixture before baking. The result is a beautiful loaf that’s perfect for sharing… or not! It’s a straightforward process that delivers impressive results every single time, making it a go-to for bakers of all levels.
Ingredients
For the Main Batter:
2 cups all-purpose flour. I always use unbleached, it just seems to give baked goods a better texture, but whatever you have on hand works.
1 teaspoon baking soda. Make sure it’s fresh! Old baking soda is my baking nemesis.
1/2 teaspoon baking powder. Just a little extra lift.
1/2 teaspoon salt. Essential for bringing out all the other flavors.
1 teaspoon ground cinnamon. Because what’s zucchini bread without a little warmth?
1/4 teaspoon ground nutmeg. Just a whisper, but it makes a difference!
1/8 teaspoon ground cloves (optional, but highly recommended!). Adds a lovely depth.
3 large eggs. At room temperature, please! It helps them incorporate better.
1 1/2 cups granulated sugar. You can reduce this slightly if you prefer, but I find this is the perfect sweetness level.
1 cup vegetable oil (or other neutral oil like canola or melted coconut oil). This is key for that super moist crumb!
1 teaspoon vanilla extract. Pure vanilla, always!
2 cups finely grated zucchini (about 2 medium zucchinis). Squeeze out the excess moisture, but don’t go overboard. We want the moisture!
For the Filling:
8 ounces cream cheese, softened. Crucial that it’s soft, otherwise it won’t swirl properly.
1/2 cup granulated sugar. Just a touch to sweeten it up.
1 large egg. This helps the cream cheese mixture set nicely.
1 teaspoon vanilla extract. For that classic cream cheese flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Now, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or non-stick spray, and then dust it lightly with flour. Some people like to line it with parchment paper, leaving an overhang on the sides – that’s a great trick for easy lifting later!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). Give it a good whisk so everything is evenly distributed. You want to see a nice, uniform color. This ensures your leavening agents and spices are spread out, so you don’t get pockets of blandness or too much spice in one spot.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined. It should look smooth and slightly glossy. Make sure your eggs are at room temperature; they’ll emulsify much better with the oil this way.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold them together until *just* combined. Seriously, don’t overmix! A few streaks of flour are okay. Overmixing develops the gluten too much, which can lead to a tough bread. Then, gently fold in your grated, squeezed zucchini. It’ll look like a thick batter, and that’s exactly what we want.
Step 5: Prepare Filling
In another medium bowl, beat the softened cream cheese until it’s nice and smooth. Add the sugar, egg, and vanilla extract. Beat again until everything is wonderfully creamy and well combined. It should have a consistency similar to a thick frosting.
Step 6: Layer & Swirl
Pour about half of the zucchini batter into your prepared loaf pan. Dollop half of the cream cheese mixture evenly over the top. Then, pour the remaining zucchini batter over the cream cheese layer. Finally, dollop the rest of the cream cheese mixture on top. Now for the fun part: take a knife or a skewer and gently swirl the cream cheese into the batter. Don’t overdo it; you want distinct ribbons of cream cheese, not a uniform pinkish-brown color!
Step 7: Bake
Bake in your preheated oven for 50-65 minutes. The time can vary depending on your oven, so start checking around the 50-minute mark. A toothpick inserted into the center of the loaf should come out clean, or with just a few moist crumbs attached (but no wet batter!). If the top starts browning too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked, let the bread cool in the pan on a wire rack for about 15-20 minutes. This is crucial for it to firm up. Then, carefully invert it onto the wire rack to cool completely. I usually wait until it’s totally cool before slicing, but if you can’t resist, a warm slice is heavenly. I usually don’t add a glaze to this one because the cream cheese swirl is already so decadent, but if you wanted to, a simple dusting of powdered sugar or a thin vanilla glaze would be lovely.
Step 9: Slice & Serve
Once completely cooled, slice your beautiful zucchini bread with a serrated knife for nice, clean cuts. Serve on its own, or with a dab of butter. The swirl should be visible in every slice, and the texture should be incredibly moist. Enjoy every single bite!
What to Serve It With
This zucchini bread is honestly fantastic on its own, but it also plays really well with others! For breakfast, I love it alongside a hot mug of strong coffee or a frothy latte. It’s not overly sweet, so it feels perfectly acceptable as a morning treat. My grandkids love it with a glass of cold milk. For brunch, it’s a wonderful addition to a more elaborate spread. Imagine it nestled amongst a fruit salad, some scrambled eggs, and maybe even some bacon. It adds that touch of sweetness and indulgence without being too heavy. I’ve also served it on a platter with mini quiches, and it was a huge hit. When I’m craving something more dessert-like, it’s perfect. A small scoop of vanilla bean ice cream on the side, or even a drizzle of chocolate sauce if you’re feeling extra decadent, is divine. For cozy snacks, it’s unparalleled. Paired with a cup of chamomile tea on a rainy afternoon, or just a glass of water while I’m catching up on a book, it hits the spot perfectly. My family tradition is to have a slice (or two!) with a big glass of iced tea on a lazy Sunday afternoon. It’s just pure comfort food. I’ve even tried it with a dollop of Greek yogurt on top for a slightly healthier twist, and that was surprisingly delicious too!
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few tricks that I think make a big difference, and I’m happy to share them with you!
Zucchini Prep: This is probably the most critical step. You *must* squeeze out as much liquid as you can from the grated zucchini. I like to grate my zucchini using the large holes of a box grater, then place it in a fine-mesh sieve over the sink and press down with a spatula or my hands. You’ll be amazed at how much water comes out! Too much water means a gummy, dense bread. However, don’t go crazy and pulverize it; a little residual moisture is good for tenderness. I’ve found that for best flavor and texture, using zucchini that’s not too watery is key. For example, older, giant zucchinis can be a bit too seedy and wet. Younger, medium-sized ones are usually perfect.
Mixing Advice: I really can’t stress enough the importance of not overmixing the batter. Once the wet and dry ingredients meet, you want to mix until you see *just* about no dry flour streaks. A few little lumps are perfectly fine. The zucchini itself adds moisture, and overmixing will develop the gluten in the flour, resulting in a tough, rubbery texture. Gentle folding is your friend here! This applies to both the main batter and when you’re incorporating the zucchini.
Swirl Customization: When you’re swirling the cream cheese mixture into the batter, have fun with it! You don’t need to be an artist. Simple up-and-down motions with a knife or skewer are usually enough to create beautiful marbling. You want distinct swirls, not a muddy mess. For more visual appeal, you can do a few wider strokes and a few finer ones. If you want a stronger cream cheese flavor or a denser swirl, you can even reserve a bit of the cream cheese mixture to dollop on top right before baking and do a quick swirl there too.
Ingredient Swaps: I’ve experimented a lot, and while this recipe is fantastic as is, I’ve had success with a few swaps. For the oil, melted coconut oil works beautifully and adds a subtle flavor. I’ve also tested this with almond milk instead of regular milk in other recipes, and it made it even creamier, so if you wanted to try a dairy-free version of the batter, you might experiment with a non-dairy milk. For the sugar, you can reduce it by about 1/4 cup if you prefer a less sweet bread, but remember it does affect the texture a bit. I haven’t tried artificial sweeteners as they can change the texture and moisture balance significantly.
Baking Tips: Ovens can be tricky! I always recommend using the middle rack. If your oven tends to brown the top too quickly before the inside is cooked, don’t hesitate to loosely tent the loaf pan with aluminum foil. This deflects the direct heat. I also like to rotate my pan halfway through baking to ensure even browning on all sides. And always, always do the toothpick test. It’s the most reliable way to know when it’s truly done.
Glaze Variations: While I often skip the glaze because the cream cheese swirl is so rich, a simple glaze can be nice. For a vanilla glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until you reach your desired drizzle-able consistency. For a slightly richer option, try a cream cheese glaze by beating together a few tablespoons of softened cream cheese with a little powdered sugar and milk. You can also just dust the cooled loaf with powdered sugar for a quick and pretty finish.
Storing and Reheating Tips
This zucchini bread is wonderfully forgiving when it comes to storage. I’ve found that it keeps quite well, which is great because sometimes you just can’t eat a whole loaf in one sitting (though I’ve come close!).
Room Temperature: Once completely cooled, you can store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays incredibly moist thanks to the zucchini. I’ve found that if it’s not completely cooled before wrapping, you can get a bit of condensation, so patience is key here!
Refrigerator Storage: If you live in a very warm climate or just want it to last a bit longer, you can store it in the refrigerator. Wrap it well in plastic wrap, then place it in an airtight container or a heavy-duty zip-top bag. It should stay fresh for up to a week. The texture might firm up slightly in the fridge, but it’s still delicious.
Freezer Instructions: This bread freezes beautifully, which is a lifesaver for busy bakers! Once completely cool, wrap the loaf very tightly in plastic wrap, then in a layer of aluminum foil, and finally in a freezer-safe zip-top bag. It will keep well in the freezer for up to 2-3 months. To thaw, unwrap it and let it sit at room temperature for a few hours, or gently warm it in a low oven (around 300°F or 150°C) for about 10-15 minutes. It comes out tasting almost as fresh as the day it was baked!
Glaze Timing Advice: If you decide to add a glaze (either the simple powdered sugar or a more substantial cream cheese glaze), I always recommend applying it to a completely cooled loaf. Applying glaze to a warm or even slightly warm loaf can cause it to melt, run off, or become sticky and messy. If you plan to freeze it with a glaze, it’s often best to freeze the plain loaf and glaze it *after* thawing. Some glazes, like a cream cheese one, don’t always fare as well in the freezer as the bread itself.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini bread with the cream cheese swirl is more than just a recipe for me; it’s a little slice of happy. It’s the kind of bake that brings people together, that fills your home with a comforting aroma, and that’s just plain delightful to eat. It perfectly balances that homey, moist zucchini bread with a touch of decadent cream cheese bliss. It’s proof that simple ingredients can create something truly extraordinary. If you’re looking for a foolproof, crowd-pleasing, and utterly delicious bake, this is it. Give it a try, and I promise you’ll be hooked! Don’t forget to let me know how yours turns out in the comments below – I’d love to hear your family’s reactions!
chicken puttanesca recipe
Ingredients
Method
- Season the chicken thighs all over with salt and pepper.
- Heat the oil in a deep-sided large skillet set over medium-high heat. Add the chicken thighs, skin-side down, to the heated oil and cook for about 5 minutes; flip and cook for 4 to 5 more minutes or until just browned.
- Remove the chicken from the skillet and transfer to a plate; set aside.
- Add the sliced onions to the skillet and cook for 2 to 3 minutes or until softened. Add more oil if needed. Stir in the garlic and cook for 10 seconds. Add anchovies and pepper flakes, and continue to cook for 2 more minutes, stirring occasionally.
- Stir in the tomato paste until dissolved. Then, stir in the crushed tomatoes, scraping up any browned bits from the bottom of the skillet. Mix in the olives and capers.
- Return the chicken thighs back to the skillet. Continue to simmer for about 15 to 20 minutes or until the chicken is cooked through. If the sauce begins to look dry at any point, add a couple tablespoons of chicken broth or water.
- Remove from heat and garnish with chopped parsley.
- Serve the chicken thighs with the puttanesca sauce.
