Easy Grilled Chicken Avocado Street Tacos
Oh, hey there! Come on in, grab a mug. I was just thinking about this recipe, and I had to share it with you. You know how sometimes you just crave something comforting, something that smells like pure happiness wafting from the oven? That’s this zucchini bread for me. It’s more than just a recipe; it’s a hug in cake form. I remember the first time I made it, I was so nervous because, honestly, I’d had some pretty sad, dry zucchini breads in my day. But this one? This one is different. It’s incredibly moist, bursting with warm spices, and just sweet enough without being overwhelming. It’s like the perfect balance you find in a really good cup of coffee. And the best part? It uses up all those summer zucchini you’ve been getting from the garden (or the grocery store!). Seriously, this is my go-to, my “I need something delicious and easy right now” recipe. It’s so much better than your average quick bread, and honestly, it’s my secret weapon for unexpected guests or just when that 3 pm slump hits hard. I promise, once you try this, you’ll never go back to the dry, crumbly stuff again. This is the zucchini bread you’ve been dreaming of.
What is the best Zucchini bread?
So, what exactly makes this zucchini bread my “ultimate”? Well, think of it as the sophisticated cousin to your basic quick bread. It’s essentially a moist, tender, lightly spiced cake that happens to be studded with finely grated zucchini. The zucchini, my friend, is the secret weapon here. It sounds a little wild, I know, but it doesn’t taste like zucchini at all. Instead, it adds an incredible amount of moisture, making the bread unbelievably tender and keeping it that way for days. The name “ultimate” just feels right because, after years of tweaking and testing, I finally landed on this perfect balance of flavors and textures. It’s not too sweet, not too dense, and it’s got this lovely, subtle spice blend that just makes you want to curl up with a good book and a slice. It’s the kind of thing that doesn’t need any fancy toppings, but if you want to elevate it, I’ve got ideas for that too. It’s just pure, unadulterated, delicious comfort baked into every slice.
Why you’ll love this recipe?
There are so many reasons why this zucchini bread has earned its “ultimate” status in my kitchen, and I’m so excited for you to discover them too! First off, let’s talk about the flavor. It’s a symphony of warm spices – cinnamon, nutmeg, maybe a hint of cloves if you’re feeling adventurous – that perfectly complement the subtle sweetness. The zucchini, as I mentioned, disappears into the batter, but its magic remains, creating this incredibly moist crumb that’s just divine. You know how some cakes can be a little dry and crumbly after a day? Not this one! It stays wonderfully moist and tender for days. And speaking of ease, this recipe is a lifesaver. It’s ridiculously simple to whip up, perfect for those busy weeknights when you want a homemade treat but don’t have hours to spare. You basically just whisk, mix, and bake. Honestly, my kids ask for this all the time, and it’s usually gone within a day. Beyond its incredible taste and ease, it’s also wonderfully budget-friendly. Zucchini is usually pretty affordable, and the other ingredients are pantry staples. This means you can whip up a delicious, impressive treat without breaking the bank. Plus, it’s so versatile! I love it plain, but it’s also fantastic with a simple glaze, a dollop of cream cheese frosting, or even toasted with a little butter. It’s the kind of recipe that fits perfectly into any occasion, from a casual breakfast to an elegant dessert. It truly ticks all the boxes for a fantastic homemade baked good.
How do I make Zucchini bread?
Quick Overview
The beauty of this recipe lies in its straightforward approach. We’re going to start by getting our oven nice and hot and preparing our loaf pan. Then, it’s just a matter of whisking together the dry ingredients, combining the wet ingredients separately, and then bringing them all together to create a beautiful, luscious batter. We’ll then gently fold in our prepared zucchini, pour it into the pan, and let the oven work its magic. The whole process, from start to finish, takes less than 15 minutes of active prep time. It’s honestly that simple, and the result is always a perfectly baked, incredibly moist, and flavorful zucchini bread that will make your kitchen smell amazing.
Ingredients
For the Main Batter:
Here’s what you’ll need to get started. I always recommend using good quality ingredients when you can, as it really does make a difference. For the flour, all-purpose is just fine, but if you have cake flour on hand, it can make it even more tender. I usually just grab whatever’s in my pantry. For the sugar, I use a mix of granulated and brown sugar. The brown sugar adds this lovely depth of flavor and extra moisture. Don’t skimp on the vanilla extract; a good quality one really boosts the overall flavor profile.
– 2 cups all-purpose flour (or cake flour for extra tenderness)
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves (optional, but lovely!)
– 1 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 large eggs, at room temperature
– 1/4 cup milk (I’ve tested this with almond milk and it actually made it even creamier!)
– 1 teaspoon vanilla extract
For the Filling:
This is where the magic happens! The zucchini is grated nice and fine. You want to get as much moisture out as you possibly can. I’ll get into that in the tips section, but trust me, it’s a crucial step. I usually use medium-sized zucchini, about 2 of them. You want about 1 ½ to 2 cups of grated zucchini. Don’t worry, you won’t taste it! It just makes the bread incredibly moist and tender.
– 1 ½ to 2 cups grated zucchini (from about 2 medium zucchini)
For the Glaze:
This is totally optional, but oh-so-delicious. It adds a lovely sweetness and a beautiful finish. You can adjust the consistency by adding more or less milk. For a thinner glaze, add a little more milk; for a thicker one, use less. You can also add a tiny pinch of cinnamon or even a little lemon zest for a different flavor profile.
– 1 cup powdered sugar
– 2-3 tablespoons milk
– 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). While it’s heating up, grab a standard 9×5 inch loaf pan. You’ll want to grease it really well and then flour it, or better yet, line it with parchment paper. Leaving a little overhang on the sides with the parchment makes it super easy to lift the bread right out once it’s cooled. This step is crucial for ensuring your beautiful loaf doesn’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if you’re using them). Give it a good whisk until everything is thoroughly combined. This ensures that your leavening agents are evenly distributed, which is key for a good rise. You want to see a nice, uniform color with no streaks of baking soda or powder.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar and brown sugar. Then, pour in the melted and slightly cooled butter and whisk until it’s smooth. Add in the room temperature eggs, one at a time, whisking well after each addition. Next, stir in the milk and vanilla extract. You should have a lovely, smooth, liquid mixture.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently mix until just combined. Be careful not to overmix! Overmixing can develop the gluten too much, leading to a tougher bread. It’s okay if there are a few small lumps; that’s better than overmixing. We’re aiming for a thick, but pourable batter.
Step 5: Prepare Filling
Here’s that crucial zucchini step. Make sure your grated zucchini is squeezed as dry as possible. You can use your hands, or wrap it in a clean kitchen towel or cheesecloth and wring out all the excess moisture. Once it’s nice and dry, gently fold the grated zucchini into the batter until it’s just evenly distributed. Again, don’t overmix; just fold it in until you don’t see any dry streaks of zucchini.
Step 6: Layer & Swirl
Pour the batter evenly into your prepared loaf pan. Smooth the top slightly with your spatula. If you want a more decorative swirl, you can press some extra zucchini onto the top or even drizzle a little more brown sugar and cinnamon mixture over it before baking. For this recipe, though, the simple swirl from the batter itself is usually enough. Just make sure it’s spread evenly for consistent baking.
Step 7: Bake
Place the loaf pan in the preheated oven. Bake for 50-60 minutes. The baking time can vary depending on your oven, so start checking around the 50-minute mark. A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. The aroma that fills your kitchen at this stage is simply divine!
Step 8: Cool & Glaze
Once baked, carefully remove the loaf pan from the oven and let it cool in the pan for about 10-15 minutes. This allows the bread to set up properly. Then, carefully invert the pan onto a wire rack and lift out the bread. Let it cool completely on the wire rack before glazing. If you try to glaze it while it’s warm, the glaze will just melt off. For the glaze, whisk together the powdered sugar, vanilla, and milk until you have a smooth, pourable consistency. Drizzle it over the completely cooled bread.
Step 9: Slice & Serve
Once the glaze has set (which takes just a few minutes), you’re ready to slice and enjoy! I like to use a serrated knife for a clean cut. This bread is delicious served at room temperature. It’s perfect for breakfast, a snack, or even a light dessert. My family usually devours the first few slices while it’s still warm, but it’s truly fantastic once it’s cooled down.
What to Serve It With
This zucchini bread is honestly a star on its own, but I do love pairing it with a few things to make it extra special, depending on the occasion. For a cozy breakfast, a simple slice is perfect with a steaming mug of coffee or a glass of cold milk. It’s just comforting and satisfying to start the day. For a slightly more elegant brunch spread, I love serving it alongside fresh fruit salad. The vibrant colors of the fruit really complement the warm tones of the bread. A little dollop of Greek yogurt or even some clotted cream can be a lovely addition too. As a dessert, it’s wonderful on its own, but if you want to go all out, a light dusting of powdered sugar or a very thin layer of cream cheese frosting makes it feel extra decadent. It’s also surprisingly good with a scoop of vanilla bean ice cream if you’re feeling really indulgent! And for those casual, cozy snack times? This bread is your best friend. It pairs perfectly with a cup of herbal tea or just enjoyed plain while you’re curled up on the couch. My kids always beg for it after school, and I usually just hand them a slice with a glass of chocolate milk – they’re usually happy as can be!
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve learned a few tricks that make this zucchini bread consistently amazing. It’s all about those little details! For the zucchini prep, this is probably the MOST important step. Grating it finely is key, and then squeezing out as much moisture as possible is non-negotiable. I’ve skipped this step before, and the result was a dense, slightly gummy bread. Trust me on this one! Use your hands to wring it out, or wrap it in a clean kitchen towel or cheesecloth. The drier, the better. When it comes to mixing, remember the mantra: “just combined.” Overmixing is the enemy of tender baked goods. You want to mix just until the dry ingredients are moistened. A few tiny lumps are perfectly fine and often a sign you haven’t overdone it. For the swirl, if you want a more pronounced cinnamon-sugar swirl throughout, you can lightly toast some extra chopped nuts or chocolate chips and swirl them in gently with the zucchini. It’s a delicious addition! If you’re looking for ingredient swaps, I’ve had success using half whole wheat flour for a slightly nuttier flavor, though it might make it a tiny bit denser. For a dairy-free option, I’ve found coconut milk works beautifully in place of regular milk, and I’ve used melted coconut oil instead of butter with great results, although the flavor is a bit different. For baking, make sure your oven is accurately preheated. Ovens can be notoriously finicky! I always recommend using an oven thermometer to be sure. Also, avoid opening the oven door too frequently, especially in the first 30-40 minutes, as this can cause the cake to sink. If your oven has a tendency to bake unevenly, rotating the pan halfway through can help. When it comes to the glaze, don’t be afraid to play with it! If you want a thinner glaze for a more delicate coating, just add a tiny bit more milk, a teaspoon at a time, until you reach your desired consistency. If you prefer a thicker, more icing-like glaze, use less milk. You can also add a touch of lemon juice or zest for a bright, zesty flavor that cuts through the sweetness beautifully.
Storing and Reheating Tips
This zucchini bread is so good, you’ll want to enjoy it for days! Storing it properly is key to maintaining that wonderful moistness. At room temperature, if it’s not glazed, it will keep beautifully for about 2-3 days. Just wrap it tightly in plastic wrap or place it in an airtight container. If it is glazed, I recommend storing it at room temperature for no more than 1-2 days, as the glaze can get a bit sticky. For longer storage, the refrigerator is your best bet. Tightly wrapped in plastic wrap and then foil, or in an airtight container, it will stay fresh for up to a week. The refrigeration does tend to firm it up a bit, so don’t be alarmed. When you’re ready to enjoy it from the fridge, I always recommend letting it come to room temperature for about 20-30 minutes, or giving it a gentle 10-15 second zap in the microwave to bring back that lovely soft texture. For freezing, this bread is a superstar! Let it cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a heavy-duty freezer bag. It can be frozen for up to 2-3 months. When you’re ready to thaw, unwrap it and let it come to room temperature on a wire rack. If you froze it unglazed, you can add a fresh glaze once it’s thawed and at room temperature. If it was already glazed, just thaw and enjoy! For reheating, a few seconds in the microwave is usually all it needs to regain its tender, moist glory.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most incredible, moist, and flavorful zucchini bread. It’s one of those recipes that just brings a smile to my face every time I make it, and I truly hope it does the same for you. It’s more than just a way to use up zucchini; it’s a comforting treat that’s perfect for any time of day. If you loved this recipe and are looking for other comforting bakes, you might also enjoy my recipe for moist blueberry muffins or my easy apple crumble. They share that same spirit of delicious, approachable home baking. I can’t wait to hear what you think! If you give this zucchini bread a try, please let me know in the comments below how it turned out, or share your own favorite variations. Happy baking, my friends!
grilled chicken tacos
Ingredients
Method
- Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin, chili powder, cilantro, 1 tsp salt and 0.75 tsp pepper.
- Pour mixture over chicken in bag then seal bag while releasing any trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
- Preheat a grill over medium-high heat (it should come to 425 - 450 degrees).
- Remove chicken from marinade and grill until chicken has cooked through, turning once halfway through grilling, about 5 - 6 minutes per side (thickest center should register 165 degrees F and thighs should be slightly charred).
- Transfer to a plate, cover with foil and let rest 5 minutes.
- Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro.
- Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.
