Easy Pressure Cooker Chicken Gravy
Okay, so if there’s one recipe that I keep coming back to, that my family begs for, and that always gets rave reviews, it’s this zucchini bread. It sounds simple, I know, but trust me, there’s something magical about this one. It’s moist, perfectly sweet, and has this subtle spiced warmth that just makes you feel all cozy inside. Forget those dry, crumbly zucchini breads you might have tried; this one is a game-changer. It’s like the ultimate hug in cake form. I remember the first time I made it, thinking “how much better can zucchini bread really be?” Little did I know I was about to discover my new go-to treat, perfect for breakfast, a snack, or even a late-night craving. It’s definitely one of my most cherished recipes, right up there with Grandma’s apple pie, but this one’s way easier to whip up on a weeknight!
What is Zucchini bread?
So, what exactly is zucchini bread? Well, on the surface, it’s a quick bread that happens to have shredded zucchini baked into the batter. But in my kitchen, it’s so much more. Think of it as a super-moist, tender cake that’s subtly sweet and often spiced with cinnamon and nutmeg. The zucchini itself is pretty neutral in flavor, but it’s the secret weapon for achieving that incredible moistness and tender crumb. It’s not like you bite into it and taste “vegetables”; instead, you get this wonderfully rich, flavorful loaf that just happens to be incredibly good for you (thanks, zucchini!). It’s essentially a delicious way to sneak in some extra veggies without anyone even noticing. It’s the kind of thing that transforms a simple afternoon tea into a special occasion.
Why you’ll love this recipe?
Honestly, where do I even start? This zucchini bread recipe is a lifesaver for so many reasons. First off, the flavor is just out of this world. It’s not cloyingly sweet, but has a comforting sweetness that pairs perfectly with the hint of cinnamon and nutmeg. The texture? Oh my gosh, it’s like velvet. So incredibly moist and tender, thanks to that secret ingredient – the zucchini! It’s the kind of bread that melts in your mouth. And let’s talk about simplicity. You can literally mix this up in about 15 minutes, and then it bakes away while you tackle your to-do list or just relax with a cup of coffee. It’s also incredibly budget-friendly, especially when zucchini is in season and super cheap at the farmer’s market. I’ve also found it to be wonderfully versatile. It’s fantastic plain, but it’s also a great base for additions like chocolate chips or walnuts. If you love my pumpkin bread or my banana bread, you are going to absolutely adore this one. What I love most about this is that it’s consistently delicious. I’ve made it countless times, for different occasions, and it never, ever disappoints. It’s the perfect treat when you’re craving something sweet but don’t want to be stuck in the kitchen for hours.
How do you make Zucchini bread?
Quick Overview
This recipe is all about ease and amazing results. You’ll start by whisking together your dry ingredients, then mix your wet ingredients separately, and finally, bring them together. The shredded zucchini gets folded in, and then it’s just a matter of pouring it into your prepared pan and baking. The magic happens in the oven, transforming simple ingredients into a moist, flavorful loaf. It’s truly that straightforward, and the payoff is huge. You get a fantastic homemade treat with minimal effort, which is exactly what we all need, right?
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour (I usually use unbleached, but any will work fine!)
1 teaspoon baking soda
½ teaspoon baking powder (this is key for that extra lift!)
½ teaspoon salt
1 ½ teaspoons ground cinnamon (don’t be shy with this!)
¼ teaspoon ground nutmeg (just a whisper adds so much warmth)
1 ½ cups granulated sugar (you can reduce this slightly if you prefer it less sweet, but I find this is perfect)
½ cup vegetable oil (or melted coconut oil, or even a neutral-flavored olive oil)
4 large eggs (room temperature eggs incorporate better)
1 teaspoon vanilla extract (the good stuff makes a difference!)
2 cups finely shredded zucchini (about 2 medium zucchinis, squeezed very dry – more on this later!)
For the Filling (Optional but HIGHLY recommended!):
½ cup chopped walnuts or pecans (toasted for extra flavor!)
½ cup chocolate chips (dark or semi-sweet are my favorites)
1 teaspoon ground cinnamon
2 tablespoons brown sugar
For the Glaze (Completely optional, but oh-so-good!):
1 cup powdered sugar
2-3 tablespoons milk (or almond milk, or even orange juice for a different twist!)
½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350°F (175°C). This is super important so the bread bakes evenly from the moment it goes in. I like to use a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then lightly flour it. You can also line it with parchment paper, leaving some overhang on the sides – this makes lifting the bread out a breeze! Trust me, there’s nothing worse than a beautiful loaf of bread sticking to the pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk to make sure everything is evenly distributed. This is a simple step, but it ensures that your leavening agents and spices are spread throughout the batter, so you don’t get pockets of flavor (or lack thereof!). It’s all about building a good foundation.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until everything is well combined and smooth. Make sure the eggs are fully incorporated – you don’t want any streaks of egg white. This mixture will be the base of your moist, tender crumb.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently mix them together until *just* combined. I always say, “don’t overmix!” That’s the number one mistake people make with quick breads. Overmixing develops the gluten too much, which can lead to a tough loaf. Stop mixing as soon as you don’t see any more dry flour. A few little lumps are perfectly fine, even desirable!
Step 5: Prepare Filling
If you’re using the optional filling (and I really think you should!), now’s the time to mix those ingredients together in a small bowl. Just combine the chopped nuts (if using), chocolate chips, cinnamon, and brown sugar. This little mixture adds so much extra texture and flavor, like little pockets of deliciousness throughout the bread.
Step 6: Layer & Swirl
Now for the fun part! Gently fold in the squeezed zucchini. Then, if you’re using the filling mixture, add about half of it to the batter and gently fold it in. Pour about half of the batter into your prepared loaf pan. Sprinkle the remaining filling mixture over the top. Then, spoon the rest of the batter on top of the filling and spread it evenly. If you want a pretty swirl, you can sprinkle a little extra cinnamon and sugar on top and use a knife or skewer to gently swirl it in. This is where you can get creative!
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 50-65 minutes. Now, ovens can be tricky, so the best way to check for doneness is to insert a toothpick or a thin knife into the center of the loaf. If it comes out clean (or with a few moist crumbs attached, but no wet batter), it’s ready! If it’s still wet, give it another 5-10 minutes and check again. I usually find it’s done around the 60-minute mark.
Step 8: Cool & Glaze
Once it’s baked, let the bread cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert the pan to release the loaf onto the wire rack to cool completely. This is crucial, especially if you’re planning to glaze it. If you try to glaze a warm loaf, the glaze will just melt and run off. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable consistency. You might need to add a tiny bit more milk or powdered sugar to get it just right. Drizzle it over the completely cooled loaf. It hardens up beautifully!
Step 9: Slice & Serve
Once the glaze has set (if you used it), it’s time to slice and enjoy! I like to use a serrated knife for the cleanest slices. Serve it at room temperature, and get ready for some happy faces. This bread is honestly perfect just as it is, but it’s also divine with a little smear of butter.
What to Serve It With
This zucchini bread is honestly so versatile, it’s amazing! For a casual breakfast, I love to just grab a slice with my morning coffee. It’s quick, easy, and satisfying. If I’m feeling a bit more fancy, say for a weekend brunch, I’ll serve it alongside some fresh berries and a dollop of Greek yogurt or whipped cream. It adds a lovely sweetness and a bit of tang that complements the bread beautifully. As a dessert, it’s incredible on its own, of course, but a warm slice with a scoop of vanilla bean ice cream is pure heaven. And for those cozy evenings when you just need a little something sweet to curl up with, it’s perfect with a glass of milk or even a cup of herbal tea. My family also loves it when I pack a slice for their lunchboxes – it’s a welcome treat!
Top Tips for Perfecting Your Zucchini Bread
After making this countless times, I’ve picked up a few little tricks that I think really make a difference. For the zucchini prep, it’s absolutely essential to squeeze out as much moisture as possible. I usually grate my zucchini using the large holes on a box grater, then I dump it into a clean kitchen towel or cheesecloth and wring it out like a dishrag. Seriously, get as much liquid out as you can! This prevents the bread from becoming soggy. When you’re mixing the batter, remember my golden rule: don’t overmix. Just combine the wet and dry ingredients until they’re *barely* incorporated. A few lumps are your friend here! For the filling, I love adding toasted nuts because it really brings out their flavor. If you’re feeling adventurous with the swirl, don’t overdo it; a gentle swirl is all you need to create beautiful marbling without disturbing the batter too much. If you’re out of all-purpose flour, I’ve had success using a 1-to-1 gluten-free baking blend, but sometimes it can make the texture a little denser. I also tested this with almond milk instead of regular milk in the glaze, and it actually made it even creamier, which was a lovely surprise! When it comes to baking, I always place my loaf pan on the center rack of the oven. If you notice the top is browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking. And with the glaze, consistency is key. Aim for something that drizzles but doesn’t run off too quickly. It should be thick enough to coat the bread nicely.
Storing and Reheating Tips
This zucchini bread is pretty forgiving when it comes to storage, which is another reason I love it so much. If I know we’ll be eating it within a day or two, I’ll just keep it on the counter, well-wrapped in plastic wrap or in an airtight container. It stays nice and moist that way. If I think it will take longer than that to get through the loaf, I’ll pop it into the refrigerator. It can last there for up to a week, and honestly, I sometimes think it tastes even better after a day or two as the flavors meld. For longer storage, freezing is your best friend. I like to wrap the cooled loaf tightly in plastic wrap, then in a layer of aluminum foil, and then pop it into a freezer bag. It should keep beautifully for about 2-3 months. To thaw, just unwrap it and let it come to room temperature on the counter. If you like to warm up a slice, you can pop it in the toaster oven for a few minutes or gently reheat it in a low oven. If you’ve glazed your bread, I recommend adding the glaze *after* it’s been thawed and is at room temperature, or just before serving if it’s been refrigerated. This prevents the glaze from becoming sticky or dissolving.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini bread recipe. I really hope you give it a try. It’s more than just a recipe to me; it’s a taste of home, a reliable comfort, and a testament to how simple ingredients can create something truly extraordinary. The smell of it baking is one of my favorite kitchen aromas, and seeing my family’s faces light up when they take that first bite makes all the effort totally worth it. If you love this recipe, you might also enjoy my moist banana bread or my spiced pumpkin bread – they have that same comforting, homemade vibe! Please, if you make this, I’d absolutely love to hear what you think! Leave a comment below, share your own twists, or even better, rate the recipe. Happy baking, and enjoy every delicious, moist crumb!
Instant Pot Chicken and Gravy
Ingredients
Method
- Cut the chicken breasts in half on a cutting board.
- In the Instant Pot, combine the soup, ranch seasoning, and chicken broth. Stir to mix.
- Place cut chicken breasts in the soup mixture and stir to coat.
- Set the vent to the sealing position. Cook on high pressure for 6 minutes and allow the pressure to do a natural release (this usually takes about 10 minutes).
- Use two forks or a hand mixer on low to shred the chicken.
- Serve hot over your choice of side.
