Easy Creamy Chicken Divan Recipe
You know those recipes that just feel like a warm hug? The ones that instantly transport you back to a happy memory, maybe your grandma’s kitchen or a cozy Saturday morning? Well, this zucchini bread is exactly that for me. But here’s a little secret: while I adore all the classic recipes out there, this one? This one’s my personal masterpiece. It’s the one I’ve tweaked and tinkered with for years, trying to get that perfect balance of moistness, subtle sweetness, and that unmistakable cozy flavor. It’s the one my kids devour, the one I bring to potlucks and always get asked for the recipe, and honestly, the one that saves me on those days when I need a quick, crowd-pleasing treat without a ton of fuss. If you’ve ever made zucchini bread and found it a bit dry or bland, you are in for a serious treat. This version is ridiculously moist, packed with flavor, and frankly, it’s the best darn zucchini bread I’ve ever tasted.
What is
So, what exactly is zucchini bread? At its heart, it’s a quick bread, which means you don’t need any yeast or complicated rising times. Think of it as a sweeter, more dessert-like cousin to your everyday banana bread or muffins. The star ingredient, zucchini, might sound a little surprising, but trust me, it’s the magic behind its incredible moistness and tender crumb. When grated and baked, zucchini basically melts into the batter, adding moisture and a subtle, almost undetectable flavor that just makes everything better. It’s a brilliant way to use up that garden abundance (or a good deal at the farmer’s market!), and it’s so versatile. Some people add nuts, some add chocolate chips – I’m about to share my absolute favorite way to make it, which I think hits all the right notes for pure deliciousness.
Why you’ll love this recipe
Okay, let’s talk about why this isn’t just *any* zucchini bread recipe. First off, the flavor is just out of this world. It’s perfectly spiced with cinnamon and a hint of nutmeg, and that sweet, tender crumb? It’s divine. You’ll find yourself craving a slice with your morning coffee or an afternoon tea. And the texture! Oh my goodness, the texture. It’s incredibly moist, never dry, and has this wonderful tender crumb that just melts in your mouth. I’ve tried countless recipes over the years, and this one consistently delivers. It’s so simple to whip up, too. Seriously, if you can stir a few things together, you can make this. It’s a lifesaver on busy weeknights when you need a last-minute dessert or a special treat for the kids. Plus, it’s surprisingly budget-friendly. Zucchini is usually pretty affordable, and the rest of the ingredients are pantry staples. What I love most, though, is its versatility. While I adore my classic version, you can easily toss in some walnuts or pecans for a little crunch, or even a handful of chocolate chips if you’re feeling extra indulgent. It’s the kind of recipe that makes you feel like a baking pro without actually having to be one!
How
Quick Overview
The process is wonderfully straightforward. You’ll start by prepping your zucchini, then whisking together your dry ingredients, followed by the wet. Combine them gently, fold in any optional additions, pour into a loaf pan, and bake until golden and a toothpick comes out clean. Then, the best part: a simple, sweet glaze to top it all off. It’s so easy, you can honestly have this ready from start to finish in just over an hour, and most of that is just baking time!
Ingredients
For the Main Batter:
This is where the magic starts! You’ll need:
* 2 cups all-purpose flour: I always use unbleached all-purpose flour. It gives a slightly better texture, in my opinion. If you have it, great! If not, regular AP works just fine.
* 1 teaspoon baking soda: This is crucial for the lift and tenderness.
* 1/2 teaspoon baking powder: A little extra insurance for a good rise.
* 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
* 1 teaspoon ground cinnamon: The warm, cozy spice that makes this taste like home.
* 1/4 teaspoon ground nutmeg: Just a whisper of nutmeg adds so much depth.
* 1/2 cup unsalted butter, softened: Make sure it’s softened, not melted! This is key for a tender crumb. I usually leave it out on the counter for about an hour before I start.
* 3/4 cup granulated sugar: For sweetness, but not too much, as the glaze adds more.
* 1/4 cup packed light brown sugar: The brown sugar adds a lovely moisture and a hint of caramel flavor.
* 2 large eggs: Room temperature eggs incorporate better into the batter.
* 1 teaspoon vanilla extract: Good quality vanilla makes a difference!
* 1 1/2 cups grated zucchini, squeezed dry: This is vital! More on this in the tips section, but getting as much moisture out as possible is key to avoiding a soggy loaf.
For the Filling:
This is optional, but my family begs for it! I usually just do a simple swirl, but here are some ideas:
* 1/4 cup chopped walnuts or pecans (optional): For a nice crunch.
* 1/2 cup chocolate chips (optional): Milk, semi-sweet, or dark – whatever your heart desires!
* Cinnamon-sugar swirl: Mix 1 tablespoon cinnamon with 2 tablespoons sugar. You’ll dollop this in.
For the Glaze:
This makes it extra special!
* 1 cup powdered sugar: Sifted, if you want to be extra fancy, but not strictly necessary.
* 2-3 tablespoons milk (or almond milk for extra creaminess!): Start with 2 and add more until you reach your desired consistency. You want it thick enough to coat, but still pourable.
* 1/2 teaspoon vanilla extract: For a little extra flavor boost.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan. I like to also line mine with parchment paper, leaving a little overhang on the sides. This makes lifting the finished loaf out so much easier, and believe me, you’ll thank yourself later!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them together well ensures that the leavening agents and spices are evenly distributed throughout the batter. This is a small step, but it really does make a difference in the final texture and flavor!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Then, beat in the eggs, one at a time, followed by the vanilla extract. Make sure to scrape down the sides of the bowl a couple of times to ensure everything is well combined.
Step 4: Combine
Now, it’s time to bring them together! Add about half of the dry ingredients to the wet ingredients and mix on low speed until just combined. Then, add the grated, squeezed zucchini and mix again until just incorporated. Finally, add the remaining dry ingredients and mix until *just* combined. Be careful not to overmix here! Overmixing can develop the gluten too much, leading to a tougher bread. A few streaks of flour are okay; they’ll disappear during baking.
Step 5: Prepare Filling
If you’re adding nuts or chocolate chips, gently fold them into the batter now. If you’re doing a cinnamon-sugar swirl, you’ll do that when you pour the batter into the pan. Just mix together 1 tablespoon of cinnamon and 2 tablespoons of sugar in a small bowl.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan and spread it evenly. If you’re doing a cinnamon-sugar swirl, sprinkle about half of the cinnamon-sugar mixture over this layer. Then, pour the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture (if using). You can gently swirl it with a knife or skewer, but don’t go too deep, or it will get muddy. Just a few gentle passes are perfect for creating lovely ribbons of flavor.
Step 7: Bake
Bake in your preheated oven for 50-65 minutes. The baking time can vary quite a bit depending on your oven, so start checking around the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, let the loaf cool in the pan for about 10-15 minutes. This is important – it helps the bread set properly. Then, carefully lift it out using the parchment paper overhang (or invert it if you didn’t use paper) and let it cool completely on a wire rack. Once it’s completely cool, you can make your glaze. Whisk together the powdered sugar, vanilla, and 2 tablespoons of milk. Add more milk, a teaspoon at a time, until it’s a pourable consistency. Drizzle it over the top of the cooled loaf. Let the glaze set for a bit before slicing.
Step 9: Slice & Serve
Once the glaze is set, slice your beautiful zucchini bread with a serrated knife for clean cuts. I like to serve it at room temperature, but honestly, it’s delicious at any temperature! Enjoy!
What to Serve It With
This zucchini bread is so versatile, it really shines in so many settings! For a simple breakfast, I love a thick slice with a steaming mug of coffee. The moistness of the bread pairs beautifully with the rich coffee flavor. It also makes a wonderful base for a more elaborate brunch spread. I’ll often serve it alongside some fresh fruit salad and maybe a creamy yogurt parfait. For dessert, it’s fantastic on its own, but you could also serve it with a dollop of whipped cream or a scoop of vanilla bean ice cream for a real treat. And for those cozy, quiet moments – maybe curled up with a good book on a rainy afternoon – a slice of this with a cup of herbal tea is pure bliss. My kids, of course, think it’s best with a glass of cold milk, and honestly, who am I to argue?
Top Tips for Perfecting Your Zucchini Bread
I’ve made this recipe countless times, and along the way, I’ve picked up a few tricks that I think really elevate it. First, and I cannot stress this enough: **squeeze out the moisture from your grated zucchini**. Seriously, use paper towels, a clean kitchen towel, or even a fine-mesh sieve. The more water you remove, the less dense and more tender your bread will be. I’ve learned this the hard way after a few loaves that were just a tad too… well, wet. For mixing, remember the golden rule: **don’t overmix**. Once you combine the wet and dry ingredients, just mix until there are no dry streaks of flour. A few little lumps are totally fine and will bake out. For the swirl, if you’re adding nuts or chocolate chips, just toss them with a tablespoon of the flour before adding them to the batter. This helps them disperse evenly and prevents them from sinking to the bottom. I’ve found that using both granulated and brown sugar really gives this bread its perfect balance of sweetness and moisture; the brown sugar adds a lovely chewiness that you just can’t get with white sugar alone. When it comes to baking, every oven is a little different, so **trust your senses**. If it looks golden brown and a toothpick comes out clean, it’s ready. Don’t be afraid to adjust the baking time slightly. And for the glaze, remember you can totally customize it! If you want it thicker, add more powdered sugar. Thinner? A splash more milk. You can even add a little lemon zest for a bright kick, or swap the vanilla for almond extract for a different flavor profile.
Storing and Reheating Tips
This zucchini bread is remarkably forgiving when it comes to storage. If I’m going to eat it within a day or two, I just leave it on the counter, wrapped tightly in plastic wrap or in an airtight container. It stays perfectly fresh that way. If I’m not going to finish it within a couple of days, I’ll pop it into the refrigerator. Wrapped well, it can last up to a week in the fridge, and it’s still wonderfully moist. My absolute favorite trick, though, is freezing. I like to slice the bread first, then wrap each slice individually in plastic wrap and then in foil. You can also freeze the whole loaf if you prefer. It keeps beautifully in the freezer for up to three months. To reheat, I usually just let a slice come to room temperature for about 15-20 minutes. If it’s frozen, I’ll either let it thaw overnight in the fridge or gently warm it in the microwave for about 15-20 seconds. For the glaze, I usually wait until the bread is completely cooled before adding it. If I’m freezing it unglazed, I’ll make the glaze fresh when I’m ready to serve.
Frequently Asked Questions
Final Thoughts
Honestly, I could talk about this zucchini bread all day! It’s just one of those recipes that brings so much joy. It’s proof that simple ingredients, with a little love and a few tried-and-true techniques, can create something truly spectacular. It’s the perfect balance of comforting, delicious, and easy. I truly hope you give this recipe a try, and that it becomes a favorite in your home too. If you love this, you might also enjoy my recipe for moist lemon blueberry muffins or my foolproof apple crumble. Happy baking, and I can’t wait to hear how your zucchini bread turns out!
Chicken Divan
Ingredients
Method
- Preheat oven to 350F. Spray a 9 x 13 inch baking dish with olive oil spray.
- In a large skillet, over medium heat add 1 teaspoon olive oil and garlic and cook 30 seconds. Add the broccoli, 1/4 teaspoon kosher salt, 1 tablespoon of water and cover.
- Let the broccoli cook until tender crisp, 3 minutes. Transfer to the baking dish.
- Pound the thicker end of the chicken breast to make it even on both sides. Brush mayo on the chicken and season with 1/2 teaspoon salt and black pepper, to taste.
- Heat the skillet over medium heat, when hot spray with oil and cook the chicken until just about cooked through, about 5 minutes on each side.
- Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
- Reduce the heat of the skillet to medium heat. Add the butter and remaining oil until melted and then add the shallots and cook until tender, 2 to 3 minutes.
- Sprinkle the flour and cook, stirring about 1 minute. Whisk in broth, milk, 1/2 teaspoon salt and sherry and bring to a simmer about 1 1/2 minutes on low. Remove from heat and stir in half of the Swiss cheese.
- Pour half of the sauce over the broccoli and mix to coat. Arrange the chicken on top and cover with remaining sauce.
- Sprinkle the remaining Swiss cheese, grated Parmesan and top with breadcrumbs.
- Spritz a little oil on top. Bake 30 minutes, until hot and golden.
