Easy Greek Yogurt Dill Salmon Salad Recipe

Okay, gather ’round, because I’m about to share a recipe that’s pretty much legendary in my house. We’re talking about my absolute, hands-down, favorite zucchini bread recipe. Now, I know what you might be thinking – zucchini bread? Isn’t that just… healthy cake? But trust me, this isn’t your average, slightly-sad-attempt-at-a-health-food kind of zucchini bread. This is the real deal. It’s moist, it’s packed with flavor, and it has this incredible, comforting aroma that fills the whole kitchen the moment it starts baking. My kids, who are usually pretty picky about anything remotely green, devour this stuff. It’s that perfect balance of sweet and spiced, and honestly, it’s the reason I actually look forward to the summer when zucchini is practically begging to be used. It’s like a warm hug in bread form, and I’ve been making it for years, tweaking it here and there, until it reached this perfect, crowd-pleasing state. If you’ve ever felt intimidated by baking or thought zucchini bread was bland, prepare to be amazed.

What is Zucchini bread?

So, what exactly is this magical creation we call zucchini bread? At its heart, it’s a quick bread, which means no fussy yeast or long proofing times. You mix up a batter, pour it into a pan, and bake. The star ingredient, of course, is zucchini. Now, don’t let that throw you off! When grated and baked into the batter, zucchini does something amazing: it practically melts away, adding an unbelievable amount of moisture and a subtle, almost undetectable sweetness. It’s kind of like the secret weapon for achieving that perfectly tender crumb that’s never dry. The name “zucchini bread” itself is pretty straightforward, but it’s the magic that happens in the oven that really makes it special. It’s not a cake in the traditional sense, but it’s definitely sweet enough and decadent enough to feel like a treat. Think of it as a delicious, moist, slightly sweet loaf that happens to have a hidden superpower of healthy goodness from the zucchini. It’s the kind of thing you can feel good about serving, even to the pickiest eaters!

Why you’ll love this recipe?

Oh, where do I even begin with why you’ll fall head over heels for this zucchini bread? First off, the flavor is just out of this world. It’s got this cozy blend of warm spices – cinnamon is a must, but a little nutmeg and maybe even a pinch of clove really take it to the next level. The zucchini itself, as I mentioned, makes it incredibly moist, so you get this wonderfully tender crumb that just melts in your mouth. It’s not dense or heavy at all; it’s light and airy, which is exactly what you want in a quick bread. And the best part? It’s surprisingly simple to make. I’ve made this on a chaotic weeknight when I needed a dessert and had about 20 minutes to spare, and it turned out perfectly. The ingredients are all super common pantry staples, too, so you probably have most of them already. This means it’s incredibly cost-efficient – you don’t need any fancy or expensive items. Plus, it’s so versatile! While I love it plain and simple, it’s also fantastic with a handful of chocolate chips folded in (my kids’ favorite modification!), or even some chopped walnuts or pecans for an added crunch. What I love most about this recipe is that it’s a true crowd-pleaser. It’s the kind of thing that disappears in minutes at any gathering, and people always ask for the recipe. It’s way better than a store-bought loaf, and honestly, it’s my go-to when I’m craving something sweet but don’t want to commit to baking a full-on cake. It’s that perfect in-between treat!

How do you make Zucchini bread?

Quick Overview

Making this zucchini bread is almost embarrassingly easy, which is why it’s become such a staple. You’ll basically whisk together your dry ingredients, then whisk together your wet ingredients, combine them gently, fold in some delicious zucchini, and bake. That’s pretty much it! The beauty of this recipe is that there’s no complicated creaming of butter and sugar, no fancy techniques required. It’s designed to be straightforward and foolproof, even if you’re new to baking. You’ll end up with a beautifully moist, fragrant loaf that smells like heaven and tastes even better. It’s genuinely one of those recipes that makes you feel like a baking pro, even if you’re not.

Ingredients

For the Main Batter:

3 cups all-purpose flour (I always use unbleached, it just seems to have a better texture)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon (use a good quality one, it makes a difference!)

1/4 teaspoon ground nutmeg (optional, but highly recommended for that cozy vibe)

1/2 teaspoon salt

1 1/2 cups granulated sugar (you can reduce this slightly if you prefer, but I find this amount perfect for balance)

3 large eggs, at room temperature (makes them easier to incorporate)

1 cup vegetable oil (or a neutral oil like canola; some people swear by melted butter, but oil guarantees moistness!)

1/4 cup milk (any kind works, but whole milk or even almond milk makes it extra creamy)

2 teaspoons vanilla extract (don’t skimp on this, good vanilla is key!)

For the Filling:

2 cups finely grated zucchini (about 2-3 medium zucchinis, see tips below on prep!)

1/2 cup chocolate chips (mini or regular, your choice!)

1/4 cup chopped walnuts or pecans (optional, for that lovely crunch)

For the Glaze:

1 cup powdered sugar

2-3 tablespoons milk (start with 2 and add more until you reach desired consistency)

1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). This is super important for even baking. While the oven is doing its thing, grab a standard 9×5 inch loaf pan. I like to grease mine really well with butter or baking spray, and then dust it with a little flour. This step is crucial for making sure your beautiful loaf doesn’t stick. Seriously, don’t skip this, or you’ll be heartbroken trying to get it out in one piece!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. Give it a good whisk for about 30 seconds. This helps to distribute everything evenly and ensures you don’t get any pockets of baking soda or salt in your final loaf. You want everything to be perfectly blended before we move on to the wet ingredients.

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, whisk together the granulated sugar and eggs until they’re well combined and slightly lighter in color. Then, slowly drizzle in the vegetable oil while whisking constantly. Once that’s emulsified, stir in the milk and vanilla extract. You want this mixture to be smooth and well-combined. It’s important that your eggs are at room temperature because they’ll mix in much better with the other wet ingredients.

Step 4: Combine

Now, here’s where the magic starts to come together. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together until *just* combined. Seriously, stop mixing as soon as you don’t see any dry streaks of flour. Overmixing is the enemy of tender quick breads! A few lumps are perfectly fine; they’ll bake out. Overmixing develops the gluten too much, which can result in a tough bread.

Step 5: Prepare Filling

While you’re mixing the batter, make sure your grated zucchini is ready. If you’re adding chocolate chips or nuts, have those measured out too. I usually grab my zucchini first, grate it, and then if it looks super wet, I’ll give it a gentle squeeze with my hands over the sink. We want moisture, but not so much that it makes the batter soupy. Then, gently fold the grated zucchini and your chosen mix-ins (chocolate chips, nuts) into the batter. Be gentle here too, just enough to distribute them.

Step 6: Layer & Swirl

Pour about half of the batter into your prepared loaf pan and spread it evenly. Then, spoon in your filling mixture over the top. If you’re doing just chocolate chips or nuts, you can just sprinkle them over. If you’re feeling adventurous and want a swirl effect, you can add dollops of cream cheese or even a chocolate ganache here and swirl it in gently with a knife. Finally, top with the remaining batter and spread it out. Again, be gentle.

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 toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (especially if you have chocolate chips!). If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once it’s out of the oven, let the zucchini bread cool in the pan for about 10-15 minutes. This is important for it to set up properly. Then, carefully invert it onto a wire rack to cool completely. Once it’s totally cool, it’s time for the glaze! Whisk together the powdered sugar, vanilla, and milk until you have a smooth, pourable consistency. Drizzle it all over the top of the cooled loaf. If you want a thicker glaze, use less milk; if you want it thinner, add a tiny bit more. Let the glaze set for about 15-30 minutes before slicing.

Step 9: Slice & Serve

Now comes the best part! Use a sharp serrated knife to slice the bread. This makes for nice, clean cuts. Serve a slice (or two!) with a cup of coffee or tea, or even with a dollop of cream cheese if you’re feeling fancy. The smell alone will make you want to dive right in!

What to Serve It With

This zucchini bread is incredibly versatile, which is one of the reasons I adore it so much. It’s not just for dessert! For a quick and satisfying breakfast, I love a thick slice warmed up with a smear of butter. It’s hearty enough to keep you going until lunch. If you’re hosting a brunch, this bread is a total showstopper. I’ll usually serve it alongside some fresh fruit salad, maybe some yogurt parfaits, and a nice pot of coffee or some mimosas. It adds that perfect touch of homemade sweetness without being too heavy. As a dessert, it’s fantastic on its own, but you can also serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra decadent treat. And for those cozy, lazy afternoons? It’s perfect with a hot cup of tea, curled up on the couch with a good book. My family loves it as an after-school snack, often with just a glass of milk. Honestly, I’ve even caught my husband sneaking a slice at 10 pm while watching TV, and who can blame him? It’s just that comforting and satisfying.

Top Tips for Perfecting Your Zucchini Bread

I’ve made this zucchini bread more times than I can count, and along the way, I’ve picked up a few tricks that make a world of difference. For the zucchini prep, it’s all about managing moisture. Grating the zucchini using the large holes of a box grater is usually best. Don’t wring it out too much, as you still want that moisture for tenderness, but a gentle squeeze over the sink if it seems excessively wet is a good idea. When mixing your batter, the golden rule is *do not overmix*. Seriously, once the dry ingredients are *just* incorporated into the wet, stop. A few lumps are a good thing! For swirl customization, if you’re adding something like cream cheese or a different flavored batter, only swirl it very gently. You want distinct pockets of flavor, not a muddy mess. I’ve experimented with ingredient swaps a lot! For a healthier spin, you can try substituting some of the white flour with whole wheat flour, but I’d start with about 1/4 of the total flour and see how you like the texture. Some people have had success using applesauce or mashed banana instead of some of the oil, but it will change the flavor profile a bit. For baking tips, always trust the toothpick test. If it comes out clean, you’re good to go! Every oven is a little different, so knowing yours is key. If the top is browning too fast, just tent it loosely with foil. And for the glaze, consistency is everything. Start with less liquid and add more by the teaspoon until it’s just right – thick enough to coat but still pourable. I once made it way too thin, and it just ran off the sides in puddles! Lesson learned: patience with the glaze.

Storing and Reheating Tips

One of the best things about this zucchini bread is how well it stores! If you want to keep it at room temperature, just wrap the completely cooled loaf tightly in plastic wrap or place it in an airtight container. It should stay wonderfully moist and delicious for up to 3 days. If you live in a warm climate or want to keep it longer, the refrigerator is your best friend. Wrap it well, and it can last up to a week. The texture might firm up a bit in the fridge, but that’s easily fixed. For freezing, which is my secret weapon for always having some on hand, wrap the cooled loaf tightly in a double layer of plastic wrap, then a layer of aluminum foil, or pop it into a freezer-safe bag. It will keep its quality for up to 3 months. To thaw, just let it sit at room temperature for a few hours. If you’re reheating a slice, I love to pop it in the toaster oven for a few minutes until it’s just warm and fragrant. It’s like it’s fresh out of the oven all over again! I usually wait until the bread is completely cooled before glazing. If you glaze it while it’s warm, the glaze can get greasy or melt off. Once the glaze has set on the counter or in the fridge, it stores beautifully.

Frequently Asked Questions

Final Thoughts

So there you have it – my beloved zucchini bread recipe! I really hope you give this a try. It’s more than just a recipe to me; it’s a memory of cozy afternoons, happy kids, and the simple joy of baking. It’s the perfect combination of wholesome goodness and decadent flavor, and it’s so incredibly easy that anyone can make it. Whether you’re looking for a breakfast treat, a delightful dessert, or just a comforting snack, this zucchini bread truly delivers. If you love this recipe, you might also enjoy my Fudgy Brownies or my Classic Apple Pie – they’re all made with the same love and attention to detail! I can’t wait to hear what you think, so please leave a comment below to let me know how your zucchini bread turned out, or if you tried any fun variations! Happy baking, everyone!

salmon salad recipe

This healthy salmon salad recipe features flakey pan-seared salmon, a creamy homemade Greek yogurt dill dressing, and a vibrant mix of fresh veggies for a nutritious and satisfying meal.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Salmon

• 1.33 lbs salmon (4 filets)
• 3 tablespoons butter
• 1 medium lemon juiced
• 1 tablespoon minced garlic
• 1.5 tablespoons fresh dill
• salt to taste
• pepper to taste

For the Dressing

• 0.5 cup plain 2% Greek yogurt
• 3 tablespoons olive oil
• 1 tablespoon fresh dill
• 0.125 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic

For the Salad

• 9 cups chopped romaine lettuce or more, to taste
• 0.5 small red onion thinly sliced
• 2 cups sliced cucumbers
• 2 cups sliced radishes
• 0.33 cup blue cheese crumbled
• 0.33 cup slivered almonds
• fresh cracked pepper for serving
• fresh lemon juice for serving

Method

 

For the Salmon

1. First, prep salmon by patting it with a paper towel to remove moisture. Then, season with salt and pepper, to taste.
2. Place 3-4 tablespoons of butter and 1 tablespoon minced garlic into a large nonstick skillet and heat over medium/high heat.
3. Place salmon skin-side up in the pan and sear for 4 minutes. Flip salmon and cook for an additional 3-4 minutes or until barely pink in the middle.
4. Once flakey and cooked to an internal temperature of at least 145ºF, squeeze lemon juice on top of salmon and sprinkle with fresh dill.

For the Dressing

1. Place all the ingredients for the Greek yogurt dressing into a small bowl.
2. Whisk to combine and set aside.

For the Salad

1. Prep veggies. Chop romaine lettuce and thinly slice 0.5 small red onion. Then, slice cucumbers and radishes.
2. Separate romaine lettuce out into 4 bowls. Then, evenly distribute the veggies, blue cheese, and slivered almonds. Top with a filet of pan-seared salmon.
3. Finally, top each salad with 3-4 tablespoons of the Greek yogurt dressing. Serve with a squeeze of fresh lemon juice and cracked pepper, to taste.

Notes

This easy salmon salad is perfect for a light lunch or dinner. Adjust seasonings and toppings to your preference, and enjoy fresh!