Easy Honey Garlic Chicken Instant Pot
Oh, hey there! Come on in, grab a mug. You know, I was just thinking about this amazing zucchini bread. It’s one of those recipes that’s become a total staple in my kitchen, especially during the summer when my garden is just overflowing with zucchini. It sounds a little crazy, right? Baking with zucchini? But trust me on this one. This isn’t just *any* zucchini bread; it’s the kind that makes your house smell absolutely divine, the kind that disappears in minutes, and the kind that even picky eaters devour. It’s got this incredible moistness and a hint of sweetness that’s just perfect, kind of like a really good quick bread but with that special something extra. I’ve made countless batches, and it always brings a smile to everyone’s face. It’s like a warm hug in cake form, and honestly, it’s way easier than you’d think!
What is Zucchini bread?
So, what exactly *is* zucchini bread, you ask? Well, at its heart, it’s a type of 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. It’s called zucchini bread because, well, you guessed it, grated zucchini is a key ingredient! Don’t worry, you won’t *taste* the zucchini in a distinct way, but it’s the secret weapon that makes this bread unbelievably moist and tender. Think of it as a delicious vehicle for all those wonderful spices and sweet flavors. It’s essentially a muffin-like batter baked in a loaf pan, often with additions like nuts or chocolate chips. It’s the ultimate way to use up that garden zucchini or a great find at the farmer’s market!
Why you’ll love this recipe?
Okay, so why *this* zucchini bread recipe out of all the ones out there? Let me tell you. First off, the FLAVOR. It’s got this warm, comforting blend of cinnamon and nutmeg that just screams cozy. It’s sweet, but not overly so, and the zucchini adds a subtle earthiness that balances everything out perfectly. Then there’s the SIMPLICITY. Honestly, this recipe is a lifesaver on busy weeknights or lazy weekends. You just whisk, stir, and bake. No fancy equipment, no complicated steps. It’s incredibly forgiving, too, which is a big plus in my book! And let’s talk about COST-EFFICIENCY. Zucchini is usually pretty affordable, especially when it’s in season, and the other ingredients are pantry staples. You get so much deliciousness for such a small investment. What I love most, though, is its VERSATILITY. You can enjoy a slice warm with a cup of coffee for breakfast, as a delightful afternoon treat, or even as a light dessert. It’s also fantastic for using up extra zucchini before it goes bad, which is a win-win in my book. It’s kind of like my chocolate chip cookie recipe in that way – always a crowd-pleaser and never lets me down.
How do you make Zucchini bread?
Quick Overview
The process is super straightforward: you’ll mix your dry ingredients, then your wet ingredients, combine them gently, stir in the glorious zucchini (and any add-ins!), pour it into a prepared loaf pan, and bake until golden and fragrant. The beauty of this recipe is how the zucchini melts into the batter, creating an impossibly tender crumb that stays moist for days. It’s a one-bowl wonder for the dry ingredients and a simple whisk for the wet, making cleanup a breeze. Seriously, it’s one of those recipes where the result far outweighs the effort.
Ingredients
For the Main Batter:
2 cups all-purpose flour (I always use unbleached, it just seems to give a better texture)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (freshly grated is amazing if you have it!)
1/4 teaspoon ground cloves (optional, but I love the depth it adds!)
1 and 1/2 cups granulated sugar (you can reduce this slightly if you prefer, but I find this is the perfect sweetness level)
2 large eggs, at room temperature
3/4 cup vegetable oil (or melted coconut oil for a subtle flavor twist)
1/4 cup milk (any kind works, I’ve even used almond milk and it was surprisingly creamy!)
1 teaspoon vanilla extract
For the Filling:
2 cups grated zucchini (from about 2 medium zucchini – more on prepping this below!)
1/2 cup chopped walnuts or pecans (optional, but so good for crunch!)
1/2 cup chocolate chips (dark or semi-sweet are my favorites)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk or lemon juice (lemon juice adds a lovely zing!)
1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven fired up to 350 degrees Fahrenheit (175 degrees Celsius). While that’s warming up, grease and flour a 9×5 inch loaf pan. I like to use butter or baking spray for greasing, and then a light dusting of flour. Sometimes, if I’m feeling fancy, I’ll line it with parchment paper, leaving a little overhang on the sides – it makes lifting the bread out so much easier!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves (if using). Whisking well is important here to make sure all those spices and the leavening agent are evenly distributed throughout the flour. You want that lovely, consistent flavor in every single bite. If you skip this step, you might end up with pockets of cinnamon or baking soda, and nobody wants that!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, milk, and vanilla extract until everything is well combined and smooth. It should look nice and emulsified, with no streaks of egg yolk visible. Making sure your eggs and milk are at room temperature helps them incorporate more smoothly into the batter.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together just until no dry streaks of flour remain. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough, dense bread. A few small lumps are perfectly okay – in fact, they’re a good sign you haven’t overworked it.
Step 5: Prepare Filling
Before you fold in your zucchini, make sure you’ve properly grated it (we’ll talk more about that in the tips section!). Give the grated zucchini a gentle squeeze to remove some excess moisture. Then, fold in your chopped nuts and chocolate chips, if you’re using them. I love the surprise crunch of walnuts and the melty pockets of chocolate in every slice!
Step 6: Layer & Swirl
Now it’s time for the magic! Gently fold the grated zucchini into the batter. Then, pour about half of the batter into your prepared loaf pan. Sprinkle half of your chosen add-ins (nuts and chocolate chips) over the top. Then, add the remaining batter, and top with the rest of the add-ins. If you’re not using add-ins, just pour all the batter into the pan. It’s that simple!
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 50-65 minutes. The exact time can vary depending on your oven, so keep an eye on it. You’ll know it’s 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.
Step 8: Cool & Glaze
Once it’s baked to perfection, take it out of the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert it onto a wire rack to cool completely. Once it’s completely cool, whisk together the powdered sugar, a little milk or lemon juice, and vanilla extract until you have a smooth, pourable glaze. Drizzle it all over the top!
Step 9: Slice & Serve
And there you have it! Once the glaze has set a bit, slice into your beautiful, homemade zucchini bread. It’s best when served at room temperature, but honestly, a warm slice fresh from the oven is pure bliss. I love cutting thick slices and just savoring the moist, spiced goodness.
What to Serve It With
This zucchini bread is so versatile, it works for almost any occasion! For a simple BREAKFAST, I love pairing a thick slice with a steaming mug of coffee or a glass of cold milk. It’s incredibly satisfying and gets my day off to a wonderful start. When I’m hosting BRUNCH, I’ll serve it alongside some fresh fruit salad, maybe some scrambled eggs or a quiche. It adds a lovely sweet note to the spread. As a DESSERT, it’s surprisingly elegant, especially with that drizzle of glaze. A dollop of whipped cream or a scoop of vanilla bean ice cream on the side is divine. And for those COZY SNACKS, when you just need a little something sweet to get you through the afternoon slump or late-night craving, a plain slice is perfect. My kids often ask for it as an after-school treat, and it’s so much better than anything store-bought. I’ve also tried serving it with a light cream cheese frosting, which is amazing but definitely pushes it more into cake territory!
Top Tips for Perfecting Your Zucchini Bread
After making this zucchini bread more times than I can count, I’ve picked up a few tricks that I think make a world of difference. So, let’s dive into some of my favorite tips!
Zucchini Prep: This is probably the most crucial step! You want about 2 cups of *grated* zucchini. I usually use the medium holes on my box grater. After grating, place the zucchini in a fine-mesh sieve or colander and press down gently with the back of a spoon to squeeze out as much excess liquid as possible. You don’t need to wring it out bone dry, but getting rid of some of that water prevents the bread from becoming soggy. I learned this the hard way after one batch turned out a bit too wet!
Mixing Advice: Remember what I said about not overmixing? It’s really important. Mix just until you no longer see streaks of dry flour. A few small lumps in the batter are absolutely fine and actually desirable. It means you’re preserving that tender texture.
Swirl Customization: While this recipe doesn’t technically involve swirling, if you wanted to get fancy, you could divide the batter, add cocoa powder to half, and then swirl them together in the pan. But honestly, the pure cinnamon-nutmeg flavor is so good on its own!
Ingredient Swaps: I’ve played around with substitutions quite a bit! For the oil, melted coconut oil works well and adds a subtle flavor. You can also use unsweetened applesauce for half of the oil to reduce fat, but it might make the bread a little denser. For the milk, almond milk, soy milk, or even buttermilk can be used. If you’re feeling adventurous and want to make it gluten-free, I’ve had success using a good quality 1-to-1 gluten-free baking flour blend. Just make sure it contains xanthan gum.
Baking Tips: Every oven is a little different, so getting to know yours is key. If your oven tends to run hot, you might need to reduce the temperature slightly or bake for a shorter time. Using the middle rack in your oven is usually best for even baking. And that toothpick test is your best friend for checking doneness. A few moist crumbs are perfect; wet batter means it needs more time!
Glaze Variations: The glaze is optional, but it really adds that extra something special. If you don’t have milk or lemon juice for the glaze, a simple dusting of powdered sugar or a drizzle of honey works too. You can also add a tiny bit of orange zest to the glaze for a citrusy kick!
Storing and Reheating Tips
One of the best things about zucchini bread is how well it stores! It stays wonderfully moist for days, making it perfect for meal prep or just having a treat on hand.
Room Temperature: Once the bread has cooled completely, you can store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays surprisingly fresh!
Refrigerator Storage: If you live in a very warm climate, or if you just want to keep it for a bit longer, you can store it in the refrigerator. Wrap it well in plastic wrap and then in foil, or place it in an airtight container. It should last for about 5-7 days in the fridge. Just be aware that refrigeration can sometimes slightly dry out baked goods, so a quick reheat might be necessary.
Freezer Instructions: This bread freezes beautifully! Once it’s completely cooled, wrap the loaf tightly in plastic wrap, then in a layer of aluminum foil. You can also place the wrapped loaf in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. To thaw, unwrap it and let it sit at room temperature for a few hours, or thaw it overnight in the refrigerator. You can also slice it before freezing, which makes it easy to grab individual portions.
Glaze Timing Advice: If you’re planning to store the bread for more than a day or two, especially if you’re refrigerating or freezing it, I recommend waiting to add the glaze until just before you plan to serve it. The glaze can get a bit sticky or melty with longer storage. If you do glaze it ahead of time and store it at room temperature, ensure it’s well-wrapped to prevent the glaze from getting too sticky.
Frequently Asked Questions
Final Thoughts
There you have it, my absolute favorite zucchini bread recipe! I truly believe this is the best way to capture that perfect balance of moistness, spice, and subtle sweetness that makes zucchini bread so special. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out. It’s comforting, incredibly delicious, and uses up that garden bounty so wonderfully. I hope you give it a try and that it becomes a beloved part of your kitchen repertoire too. If you’re a fan of quick breads and comforting flavors, you might also enjoy my Classic Banana Bread or my Spiced Pumpkin Muffins. Happy baking, and I can’t wait to hear how your zucchini bread turns out! Don’t forget to leave a comment below and let me know your favorite add-ins or any variations you try!
Instant Pot Honey Garlic Chicken
Ingredients
Method
- Make the sauce: In a small mixing bowl, combine honey, minced garlic, soy sauce, ketchup, oregano, and parsley. Mix until well combined and set aside.
- Prep and cook the chicken: Heat the Instant Pot in sauté mode. Add sesame oil to the pot. Season the chicken thighs with salt and pepper and cook them for about 2 to 3 minutes per side, until browned.
- Add the sauce: Pour the prepared honey garlic sauce into the pot with the chicken. Cover and lock the lid.
- Cook: Set the Instant Pot to poultry mode (or pressure cook mode) and cook for 20 minutes. Turn off the pot and allow it to naturally release pressure for about 5 minutes.
- Serve: Transfer the chicken to a serving plate. Spoon the remaining sauce from the pot over the chicken. Garnish with toasted sesame seeds and sliced green onions, then serve.
