Simple Salsa Verde Chicken and Rice

Okay, so I’m going to let you in on a little secret, a recipe that’s become a total staple in my kitchen, and frankly, one that I almost don’t want to share because, selfishly, I love it so much. But then again, sharing is caring, right? It’s my go-to Zucchini Bread. And I know, I know, zucchini bread. You might be thinking, “Just another zucchini bread recipe.” But trust me, this one is different. It’s the kind of zucchini bread that makes you close your eyes with the first bite, the kind that smells like pure comfort baking in your oven, filling your whole house with that warm, sweet aroma. It’s surprisingly moist, perfectly spiced, and honestly, it’s so good that even my pickiest eaters devour it. It’s got that “just right” crumb, not too dense, not too airy, and a subtly sweet flavor that’s just divine. If you’ve ever tried a dense, dry, or bland zucchini bread, forget about it. This one is a game-changer, and it’s even better than my grandma’s famous apple crumble, and that’s saying something!

What is Zucchini bread?

So, what exactly *is* this magical zucchini bread, you ask? Well, at its heart, it’s a quick bread, meaning it doesn’t rely on yeast for leavening. Instead, it uses baking soda and baking powder. The star ingredient, of course, is shredded zucchini. Now, don’t let that healthy-sounding vegetable fool you – it’s the secret to the incredible moisture you’ll find in every slice. It practically melts into the batter as it bakes, leaving behind a tender, unbelievably moist crumb. Think of it as a dessert disguised as a healthy snack, or maybe a really delicious way to get your veggies in without even noticing! The “bread” in the name is a bit of a misnomer; it’s really more of a cake-like loaf, perfect for breakfast, a snack, or even a light dessert. It’s that comforting, familiar treat that feels like a warm hug on a plate.

Why you’ll love

There are so many reasons why this zucchini bread has earned a permanent spot in my recipe binder, and I’m sure you’ll fall in love with it too. First off, the flavor. Oh, the flavor! It’s a symphony of warm spices – cinnamon, nutmeg, and a hint of cloves that just sing together. The zucchini itself doesn’t really impart a strong flavor; it’s more about the texture it provides, but it allows the spices and the subtle sweetness to really shine. And speaking of sweetness, it’s perfectly balanced. Not too sweet that it’s cloying, but just sweet enough to satisfy that craving. Then there’s the simplicity. Honestly, this recipe is a lifesaver on busy weeknights or lazy weekend mornings. You basically just whisk some things together, fold in the wet and dry ingredients, and bake. No fancy techniques, no complicated steps. And it’s so budget-friendly! Zucchini is usually readily available and quite affordable, and the other ingredients are pantry staples. What I love most is its incredible versatility. You can add chocolate chips (always a win in my house!), walnuts, or even a sprinkle of turbinado sugar on top before baking for a little crunch. It’s also fantastic for using up those garden zucchinis when you have an abundance. It’s one of those recipes that just works, every single time, and it brings so much joy to my family.

How do you make Zucchini bread?

Quick Overview

The whole process is wonderfully straightforward. You’ll start by prepping your pan and preheating the oven, then mix your dry ingredients in one bowl and your wet ingredients in another. Once combined, you’ll gently fold in the shredded zucchini, pour the batter into your prepared pan, and bake until golden and fragrant. That’s it! It’s designed for ease, so you don’t have to be a master baker to achieve bakery-worthy results. It’s the kind of recipe that makes you feel accomplished even on your most hectic days.

Ingredients

For the Main Batter:
2 ½ cups all-purpose flour (I sometimes use a mix of all-purpose and whole wheat for a little extra heartiness)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional, but I love it!)
½ teaspoon salt
1 ½ cups granulated sugar (you can reduce this slightly if you prefer, but I find this amount perfect for the spice balance)
½ cup (1 stick) unsalted butter, softened (or you can use a neutral oil like canola or vegetable for an even moister bread)

For the Filling:
2 cups finely shredded zucchini (about 2 medium zucchini, and yes, I usually leave the peel on for extra nutrients and color!)
2 large eggs
½ cup unsweetened applesauce (this is my secret to extra moisture and it adds a subtle sweetness without making it taste like applesauce!)
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional, but highly recommended!)

For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk (or buttermilk for a little tang!)
½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven ready. Preheat it to 350°F (175°C). While that’s heating up, generously grease and flour a 9×5 inch loaf pan. If you want to be extra sure it won’t stick (and who doesn’t?), you can also line the bottom and sides with parchment paper, leaving a little overhang on the sides to help you lift it out later. This is a trick I learned after a couple of slightly stuck loaves – parchment paper is your best friend here!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt. Give it a good whisk until everything is well combined. This ensures your leavening agents and spices are evenly distributed, so you don’t get pockets of spice or under-risen sections. You want that beautiful, uniform crumb.

Step 3: Mix Wet Ingredients

In a separate medium bowl, cream together the softened butter (or oil) and granulated sugar until light and fluffy. It should look pale yellow and airy. Then, beat in the eggs one at a time, making sure to scrape down the sides of the bowl after each addition. Stir in the applesauce and vanilla extract until everything is just combined. Don’t overmix here; we’re just bringing it all together.

Step 4: Combine

Now, it’s time to bring those wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until *just* combined. Seriously, stop mixing as soon as you don’t see any more dry flour streaks. Overmixing can lead to a tough bread, and we definitely don’t want that. A few lumps are totally fine!

Step 5: Prepare Filling

Before you fold in the zucchini, make sure it’s well-shredded. You can use the shredding disc on your food processor or a good old-fashioned box grater. Pat the shredded zucchini dry with paper towels – this is super important to avoid a soggy loaf. You don’t need to wring it out completely, just absorb some of the excess moisture. If you’re adding nuts, now’s the time to fold them into the batter along with the zucchini.

Step 6: Layer & Swirl

Gently fold the shredded zucchini into the batter. Use a spatula and a light hand; we want to distribute it evenly without deflating all that lovely air we incorporated. If you’re adding chocolate chips or nuts, fold them in now too. The batter will be thick, which is exactly what you want. Pour the batter into your prepared loaf pan and spread it evenly. Some people like to add a swirl of cinnamon sugar or a chocolate ganache here, but I usually keep it simple.

Step 7: Bake

Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Ovens can be so different, so start checking around the 50-minute mark. If the top starts to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil. The smell that wafts from your oven during this time is pure bliss!

Step 8: Cool & Glaze

Once it’s baked, let the zucchini bread cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This is crucial! Trying to glaze a warm loaf will just result in a melted mess. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add the milk a teaspoon at a time until you reach your desired drizzling consistency. Once the bread is completely cool, drizzle the glaze over the top and let it set for a few minutes.

Step 9: Slice & Serve

Once the glaze has set, slice your beautiful zucchini bread with a serrated knife for clean cuts. Serve at room temperature. It’s delicious on its own, but it’s also amazing with a smear of butter or cream cheese. The way the glaze catches on the ridges and the moist crumb… it’s just perfection!

What to Serve It With

This zucchini bread is so versatile, it’s practically a chameleon! For a relaxed breakfast, I love serving a thick slice with a steaming mug of coffee or a glass of cold milk. It’s hearty enough to keep you satisfied until lunch without feeling heavy. For a more festive brunch, I’ll often serve it alongside some fresh fruit salad, maybe some scrambled eggs and a side of crispy bacon. It adds a touch of sweetness and warmth to the whole spread. As a dessert, it’s surprisingly sophisticated. A warm slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream is pure indulgence. My family’s favorite way to have it, though, is as a cozy afternoon snack. After school, when the kids are starving, a slice of this, maybe with a few extra chocolate chips, just hits the spot. It’s the perfect treat to pair with a cup of hot chocolate on a chilly day.

Top Tips for Perfecting Your Zucchini Bread

Over the years, I’ve learned a few things that really make a difference in getting this zucchini bread just right. Firstly, zucchini prep is key. Don’t skip shredding it finely and blotting it dry. This prevents that dreaded soggy bottom and ensures a better texture. If your zucchini is particularly watery, you might even need to go over it with paper towels a couple of times. For mixing advice, remember the golden rule: don’t overmix! Overmixing develops the gluten too much, leading to a tough, chewy bread. Mix until you just see the last bits of flour disappear. If you decide to add nuts or chocolate chips, gently fold them in at the very end. For swirl customization, while I love the plain version, you can create a lovely cinnamon-sugar swirl by mixing a couple of tablespoons of sugar with a teaspoon of cinnamon and sprinkling it over the batter before adding the zucchini, then swirling gently with a knife. For ingredient swaps, if you’re out of applesauce, you can substitute an equal amount of plain yogurt or sour cream for added moisture. For baking tips, always use the middle rack of your oven for even heat distribution. And when testing for doneness, be sure to insert the skewer into the thickest part of the loaf. If you’re unsure, err on the side of slightly underbaked rather than overbaked. Finally, for glaze variations, if you want a less sweet glaze, you can use a bit of lemon juice instead of vanilla for a tangier flavor, or even mix in a touch of cocoa powder for a chocolate glaze. A simple dusting of powdered sugar is also a lovely, lighter alternative if you’re not a fan of a fully glazed loaf.

Storing and Reheating Tips

One of the best things about this zucchini bread is how well it stores, making it perfect for having on hand. At room temperature, it will stay fresh for about 2-3 days. Just make sure it’s completely cooled and store it in an airtight container or wrap it tightly in plastic wrap. The moisture from the zucchini helps keep it from drying out. If you need it to last a bit longer, refrigerator storage is your best bet. Wrap it well (foil or plastic wrap, then an airtight container) and it should keep nicely for up to a week. The texture might change slightly, becoming a bit denser, but it’s still delicious. And yes, you can freeze it! For freezer instructions, wrap the cooled loaf (or slices) very tightly in plastic wrap, then in a layer of aluminum foil or a freezer-safe bag. It will keep for up to 3 months. To thaw, let it sit at room temperature for a few hours, or for a quicker thaw, gently reheat it in a low oven (around 300°F/150°C) for about 10-15 minutes. When it comes to the glaze timing, I always wait until the bread is completely cool before adding it. If you’re storing it at room temperature for only a day or two, the glaze will hold up well. For longer storage or refrigeration, sometimes it’s best to add the glaze just before serving, as it can sometimes soften or become a bit sticky with prolonged contact. Alternatively, you can just dust it with powdered sugar for easier storage!

Frequently Asked Questions

Final Thoughts

So there you have it – my beloved zucchini bread recipe. It’s more than just a recipe to me; it’s a memory maker, a comfort provider, and honestly, a little bit of kitchen magic. It’s proof that simple ingredients can create something truly extraordinary. The way it comes together so easily, the incredible aroma that fills the house as it bakes, and the pure joy on everyone’s faces when they take that first bite – it’s why I keep making it again and again. If you love a good, moist, flavorful quick bread, I truly think you’ll adore this one. It’s also wonderful to experiment with, so feel free to add your own twists! If you give this a try, I’d absolutely love to hear how it turns out for you. Please leave a comment below and share your experience, or even your own family variations. Happy baking, my friends!

salsa verde chicken rice

This easy one-pan salsa verde chicken and rice casserole is packed with juicy chicken, tender rice, black beans, sweet corn, and a creamy, cheesy salsa verde sauce. A perfect weeknight meal!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 tablespoons olive oil divided
• 1 pound boneless, skinless chicken breasts cut into bite-sized cubes
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• 0.5 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• salt to taste
• freshly ground black pepper to taste
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 0.75 cup uncooked long-grain white rice
• 1 can black beans 15-ounce, well-rinsed and drained
• 1 cup frozen corn kernels thawed (can also use canned corn)
• 0.75 teaspoon salt
• 1.25 cups low sodium chicken broth
• 1 cup tomatillo salsa
• 2 cups shredded cheddar cheese divided

For Garnish (Optional)

• salsa
• fresh cilantro
• lime wedges
• diced avocado

Method

 

Preparation Steps

1. Preheat oven to 375˚F.
2. Heat 2 tablespoons olive oil in a large oven-safe pan or skillet set over medium-high heat.
3. Season chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper. Add chicken pieces to the hot oil and cook for 5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
4. Add remaining oil to the hot skillet and set over medium-high heat.
5. Stir in the onions and cook for 2 minutes, or until just softened. Stir in garlic and cook for 20 seconds.
6. Add rice and continue to cook, stirring frequently, for 1 minute, or until rice is lightly toasted. Stir in beans and corn; season with salt.
7. Add chicken broth and salsa; bring mixture to a simmer. Stir in 1 cup of shredded cheese until melted. Stir in previously cooked chicken.
8. Remove from heat. Tightly cover with foil or a lid and bake for 45 minutes.
9. Remove the skillet from the oven and set the oven to BROIL.
10. Remove foil from skillet; stir the casserole, then sprinkle the top with remaining shredded cheese. Broil until cheese is melted and lightly browned on top, about 2 to 3 minutes.
11. Remove the salsa verde chicken from the oven, top it with salsa, cilantro, lime wedges, diced avocado, etc, and serve.

Notes

This salsa verde chicken and rice casserole is excellent for meal prep and leftovers. It can be easily frozen for later enjoyment. For extra spice, consider adding a pinch of cayenne pepper or a diced jalapeño.