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Loaded Potato soup is a bowl full of love. All the things I love that is. Bacon, cheddar cheese, scallions, with a dollop of cream sour cream. This soup is thick and silky smooth with bits of soft potatoes throughout each spoonful. It's a loaded baked potato in a bowl. This loaded potato soup is thick, rich, and silky smooth. The tender chucks of potato gives great texture. The extra loaded condiments takes the soup flavor to the next level. My daughter started me cooking potato soup when she turned pescatarian. Of course I created her vegetarian potato soup with non-diary heavy cream. I was surprised that the flavor was still the same. I left out the bacon, but you could add vegan sour cream and vegan cheese. I find the Violife melts well. Soups have a way of warming the soul and filling the belly with such happiness. It doesn't matter if it's tomato soup, tomato basil soup, homemade vegetable soup. A bowl full of yumminess puts a permanent smile on your face. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Important Tips about potatoes Picking your potatoes for potato soup is important. Russet potatoes are high in starch and low in moisture. They help thickening the soup and makes the soup creamy. Yukon gold and other yellow potatoes are low to medium in starch, they can be used but are more suited for roasting, mashing, chowder. Red and white round potatoes are best used for boiling due to the fact they have less starch and more moisture, but they can also be fried or roasted. Frequently Asked Questions How long can I store Potato soup? Properly storing potato soup in an airtight container will keep your soup for 3-4 days in the refrigerator. It is not recommended to freeze potato soup due to the fact potatoes will soak up moisture, and tend to become grainy when it thaws out. What is the best way to keep soup from separating? Always temper the milk before adding it to the soup, this can accomplished by gradually adding small amounts of the hot liquid, warming the milk slowly, then add it back to the soup. Ingredients Loaded Potato Soup 3 large Russet potatoes 2 cups Vegetable broth (better than bouillon) 1/2 cup heavy cream 2 tbsp butter 2 garlic clove 1 large onion 1 tsp kosher salt 1/4 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 2 tbsp flour Toppings 3 slices bacon *optional sour cream cheddar cheese scallions Let's Cook! Clean, peel, and cut your potatoes and place in a bowl with cold water. Set the bowl the bowl to the side. Fry 2 slices of bacon crisp, crumble them up, and set to the side In a medium saucepan melt down butter. add chopped onions 1 slice of bacon and mince garlic. Cook onions and garlic until the onions are tender and translucent. Add the vegetable broth (Better than bouillon) to the saucepan over medium heat along with the potatoes. Cook the potatoes until soft and tender for about 20 minutes. Add the potatoes, garlic, and onions to a food processor. Puree until silky smooth and add it back to the sauce pan. Leave some potatoes cubes for texture to the soup. In a cup add the flour to water to create a slurry to thicken the soup. Add heavy cream to the potatoes, simmer for 5 minutes. Add bacon, scallions, cheddar cheese, and a dollop of sour cream. Bon Appetit, ENJOY!

Lobster tails are so scrumptious when baked to perfection in butter, paprika, garlic powder, and a kiss of lemon. Nestled in white wine and butter base paprika garlic sauce. The tender, juicy lobster meat is succulent when it is taken out of the oven just at the right temperature. Served with and extra side of melted butter, garlic and paprika makes the perfect delightful dish. Lobster tails are such a delicate seafood item it can set the tone for a romantic evening with that special someone or a meal created just because you want to feel special all by yourself. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Quick Tips Lobster tails can take anywhere from 8-20 minutes to bake. It truly depends on the size of the lobster and the oven temperature. Preheating oven at 350°F I cook my lobster tails as follows: Small (4-6 oz) 8-12 minutes Medium ( 6-8 oz) 12-15 minutes Large (8-10 oz) 15-20 minutes Shell should be a orange color, lobster meat should be succulent not rubbery or hard like a steak. Then it's over cooked. internal temperature should be 140°F. How to remove the lobster tail from the shell Ingredients to Baked Lobster Tails 2 lobster tails 4 Tbsp butter 2 tsp paprika 2 tsp garlic powder 2 tsp onion powder 1 Tbsp lemon juice 1 tsp parsley 1/2 cup wine wine Let's Cook! Preheat oven 350°F If you are using frozen lobster tails. Thaw the lobster tails completely. Cut the lobster tail down the middle and remove the vein. Gently run your fingers along the sides and the bottom of the lobster, pulled the meat out of the shell and rest the meat on top of the shell. Melt in a small bowl butter, garlic powder, paprika, and onion powder. Brush on butter mixture. Add butter and white wine to the cast iron skillet along with the remaining seasoning. Top with parsley. Bake in the oven 8-12 minutes. Do not over bake to make it rubbery. Ready to serve. Bon Appetit, ENJOY!

There are times you want a something but you don't have everything you need. You know the feeling, a little of this and a little of that. Pull it all together to create a delicious wholesome meal. Sometimes that is exactly what I do when I want stir fry but, don't quite have everything I want to make my ideal stir fry so this is what I do. I checked out my freezer and pantry and create a stir fry with left overs. The meal turned out so so good I had to share. In my ideal stir fry I want steak, lobster, shrimp, zucchini, yellow squash, portabella mushrooms, and onions. I like to add ginger root, soy sauce, teriyaki, oyster sauce, and sometimes hoisin. I always have a time trying to figure out if I want rice noodles or jasmine rice. Both are delicious. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe The great thing about stir fry is it is quick and easy and you have your protein, veggies, and if you nestle it with rice or noodles you have a starch all rolled into one. It's healthy and the gravy is the key to great flavor to the stir fry. Did You Know Stir fry is not a dish but a style of cooking. It is simply rapidly cooking chopped food in oil over high heat. Stir frying was first developed in China. The stovetop would have a hole over the fire chamber. The wok round bottom would fit over the hole to capture the heat. Stir frying was a way to cook food quickly while using less fuel, which was expensive and valuable for heating. Quick Tips Rice Noodles Rice noodles are soaked in warm water for 10-15 minutes, or until soft. Do not use hot water or cold water and you don't need to boil them. Rice The best rice to use with stir fry recipes are Jasmine or Long Grain rice because they both are less sticky than short grain rice. Jasmine rice has a light floral aroma to it. Ingredients Shrimp Stir Fry 1 large onion 1 red pepper 1 yellow pepper 1 orange pepper 1 Tbsp cooking oil 1 Tbsp Ginger root 2 Tbsp soy sauce 2 cups mix vegetables 12 Jumbo Shrimps 1 Tbsp Hoisin sauce 1 Tbsp Roasted red chili paste 1 Tbsp water Rice or Rice noodles (optional) Let's Cook! Heat up the wok or frying pan with the cooking oil. Add in the sliced onions, red peppers, yellow peppers, and orange pepper. Add in the fresh ginger root and soy sauce. Fold in the mixed vegetables and shrimp. Once the shrimp begin to turn an opaque pink add in the hoisin sauce and red chili paste. Toss and blend well. Add in the water to create a delightful gravy. Serve in a bowl or over rice noodles or rice Bon Appetit, ENJOY Check out other shrimp recipes: Shrimp and Spinach Lasagna Shrimp Crab Cake & Bacon Sandwich Bangin Chili Lime Shrimp Crab Stuffed Shrimp

Homemade buttermilk biscuits made with just 3 ingredients. Soft on the inside buttery goodness on the outside. Biscuits are so versatile, split it open and load delicious thick and rich sausage gravy. You can fill them with butter and jam or honey. Maybe you want them with dinner to sop up that creamy gravy poured over a tender chicken breast that melts in your mouth and whipped mashed potatoes. However you want to eat your biscuits, the important thing is it's light and soft. This quick and easy recipe will have you sitting at the table to eat in no time. Life is so busy we are always looking for the short cut to getting the meals on the table and moving to the next task at hand. Three ingredients is all it takes. I remember my mom fixing biscuits with flour, baking powder, baking soda, a little bit of sugar, lard, a pinch of salt, and buttermilk. This recipe takes out the majority of the ingredients by using self rising flour. Did You Know? Using frozen butter or cold butter makes the biscuits flaky and light. The cold butter will melt in the flour causing steam and allow the biscuits to produce a soft light biscuit. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Can I freeze the left over biscuit dough ? Using a airtight container, biscuit dough can be stored in the freezer up to 3. You can also store the dough in the fridge up to 5 days Should the butter be cold or room temperature? Cold butter makes the biscuits light, flakey, and airy. I use frozen and shred it. Warm butter do not allow moisture to release to create the light and airy texture you desire. Why is buttermilk important for biscuits? Buttermilk is best because the acidity, fat, contents helps the dough to rise. Ingredients Quick & Easy Buttermilk Biscuits 8 Tbsp Butter (salted) 2 1/2 cups Self rising flour 1 cup Buttermilk Let's Cook! Preheat oven to 475° F Using a grater shred 8 tablespoons (1 stick) of frozen butter. Combine the shredded butter and self rising flour in the food processor. Slowly add in the buttermilk Remove the dough from the food processor onto floured parchment paper. Do not over work the dough. Divide the dough to create the biscuits. Add flour to rolling pin, roll out the biscuit dough. Using a biscuit cutter or a glass, cut out your biscuit and place on parchment paper on a cookie sheet. Bake the biscuits for 12-14 minutes or until golden brown. Brush with melted butter. Bon Appetit, ENJOY!

Is it stuffing or dressing? My mom would use the word interchangeably, but according to the dictionary stuffing is when it is inside the turkey cavity and dressing is baked in a dish. Either way the dish is delish. For mama Alice Pepperidge farm was the brand of choice. Some things just don't change. I still use Pepperidge farm to make my dressing today but I switched up the recipe just a bit with sausage. My mom used the gizzards once she cooked them in a sauce pan then she would cut them up and use the drippings to soften the dressing, with the onions and celery. When I think about dressing I think about the holiday dinner menu. I remember getting ready to go to my mom's house for Thanksgiving, Christmas, or Easter Sunday dinner. The menu was basically the same on those three celebrated occasions. Sliced Turkey, dressing smothered in thick delicious gravy, creamy mac n cheese, melt in your mouth collards, topped with light and airy hot rolls, all washed down with a tall glass of sweet tea. After that mouth smacking meal mom would have sweet potato pie and coconut pie for desert. Oh my! Those were the days. This recipe was inspired by one of my supervisor's who thinks he can cook. He was the best boss and was nice enough to share this recipe with adding sausage to the dressing. In actuality you can add oysters, shrimp, or crabmeat. Each protein enhances the dressing flavor. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Can dressing be made ahead of time? I always make my dressing a day before I cook it so all the ingredient marinates together. It pulls out the flavor when it is baked. How do I keep the dressing from being too dry? The best way to keep a nice moist not wet dressing is the ratio of liquid (broth) used. Don't soak the breading in broth but coat the breading. Can I freeze dressing? Dressing can be stored in the freezer in a air tight container up to 3 months. I wrap mines in aluminum foil then a freezer zip lock bag. Ingredients Sausage Herb Dressing 1 cup vegetarian broth (Better than Bouillon) 1 bag Pepperidge Farm herb dressing 2 stalks celery chopped 1 large onion chopped 2 Tbsp butter 1/2 lb. Sage Sausage 1 tsp salt 1 tsp black pepper Let's Cook Preheat oven to 350°F Over medium heat add 2 tablespoons of butter, chopped celery, onions, salt and black pepper. Sweat them down until tender and set them to the side. In the same sauce pan cook the sausage until no pink is visible. Add vegetarian broth, sausage, onion, and celery. Heat to a boil. Light spray casserole dish and add the Pepperidge Farm herb dressing Add the seasoned vegetarian broth, sausage, onions, and celery to the herb dressing. Bake in the oven 30-35 minutes. *(Cover to keep dressing moist, for a more crispy dressing leave uncovered) In bird bake Spoon stuffing mixture loosely into the turkey cavity. Bake the turkey as directed. Allow the turkey to stand 20-25 minutes before slicing and serving stuffing Stove top dressing Instead of adding the herb dressing to a casserole dish, add the dressing to the sausage, vegetarian broth, onions and celery in the pan. Cover for 5-8 minutes, fluff with a fork and serve. This is gravy ready! Bon Appetit, ENJOY!

Homemade Ranch dressing is so delicious. This day and times ranch dressing is used as a condiment or dipping sauce. Ranch dressing is not just for salads any more. My twins use ranch dressing on pizza. I know I love it on my chicken sandwich. I do spice it up sometimes with a little heat siracha or hot sauce. I love Hidden Valley Ranch dressing, but sometimes I am fresh out and I need a dressing. I searched the web for a recipe, I tried a few, this is the recipe I tweaked to make it my own. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions How long can I store homemade ranch dressing in the fridge? If the dressing is store in an airtight container, it should last at least 2 weeks in the refrigerator. Where did ranch dressing come from? Ranch dressing originated from a man by the name of Steve Henson from Nebraska. Steve was a plumber and a black cowboy. As the story goes he moved from Alaska to California where he purchased a ranch he called Hidden Valley Ranch. Ingredients Homemade Ranch Dressing 1 tsp garlic powder 1 tsp onion powder 1/2 tsp dried parsley 1/2 tsp dill weed 1/2 tsp black pepper 1 cup Mayonnaise 1/2 cup buttermilk 1 cup sour cream 1 tsp lemon juice Let's get started! In a small mixing bowl add the mayo and sour cream add in the garlic, onion, dill weed, parsley, salt, black pepper, and lemon juice. Whisk all the ingredients well. Cover and chill in the refrigerator. Bon Appetit, ENJOY!

A juicy burger oozing with gouda cheese and topped with 2 pieces of melted cheddar cheese please. This burger is seared to perfections on both sides in a cast iron skillet. Just a dab of soy sauce to season the burger throughout and garlic powder, kosher salt and black pepper to taste. Simply cooked and simply delicious. What makes a great tasty cheeseburger? It's the flavor of the meat. You need fat to make it juicy and delicious 80/20 beef is my choice. There are many ways to enhance the flavor of a burger. Adding an egg a little milk, herbs and spices can make it more like a meatloaf burger. This recipe concentrates on the surprise cheese in the middle and the seared crust on the outside to get that diner grilled flavor. Don't forget the condiments to round out the best burger ever. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Quick Tips You can make up several burgers mix in your salt and pepper and soy sauce. Round out your burgers. Storing in an airtight container or zip lock freezer bag to store up to 3-4 months in the freezer. Easy to grab for quick dinner, lunch, or brunch sandwich. To create the diner crispy crust smash the burger on a griddle or cast iron pan over medium to high heat. Choosing the right cheese is important. American cheese is awesome. Gouda is a great melting cheese. Cheddar gives a slightly earthy taste. Build your burger with your favorite condiments. classic toppings are a slice of tomato, iceberg or romaine lettuce, onions, pickles, ketchup, mustard, and mayonnaise. Ingredients Ooey Gooey Cheeseburger 1 lb. 80/20 ground beef 4 Brioche hamburger buns 4 slices Cheddar cheese 8 cubes Gouda cheese 1 Tbsp soy sauce 1 tsp garlic powder 1 1/2 tsp kosher salt 1/4 tsp black pepper Let's Cook! Season the ground beef with soy sauce, garlic powder, kosher salt, and black pepper. Cut two 1 inch cubes of gouda cheese, place the cheese in the middle of the ground beef. Form the ground beef around the cheese so the cheese in now in the middle of the ground beef. Make sure use use enough ground beef that no cheese is peaking through. Preheat a cast iron skillet with a small amount of oil. Add 1/2 teaspoon of soy sauce and a pinch of kosher salt to the skillet. Place the burger in the soy sauce salt. Slightly smash but not too hard. You want the cheese to remain in the middle of the burger. Flip the burger when first side and developed a crispy crust. Cook on the second side another 4-5 minutes creating that second crispy side. Add on cheese as desired. Cover burger with a top allow the steam to melt the cheese. Heat a brioche bun and build your ooey gooey cheeseburger with your favorite condiments. Bon Appetit, ENJOY!

Sloppy joe sandwiches with melted cheese and a side of sweet corn was my oldest son and I Friday night meal. Back in the day it was the Manwich sauce and ground beef. It was one of my favorite dinners to make. It was quick and easy and it everything was in one pan. Not a lot of cleaning up to do after. Sloppy joe is not just a ground protein seasoned with onions, peppers, garlic powder, onion powder, salt, and black pepper. It is a delicious sandwich filled with herbs and onions to enhance the flavor of the meat topped with cheese dripping down the sides of the soft potato bun. I love cheese so I added my twist of good old American cheese at the end. Right inside the skillet I placed my slice of cheese, allow it to melt, and scoop it up on my potato bun. Types of cheese: American, White American, Cheddar, Mozzarella, Pepper Jack.... This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Tips to leftover ideas Some great leftover tips are reheat the meat sauce and add cooked elbow macaroni topped with mozzarella cheese. Mix in cooked jasmine or brown rice is another delicious idea to elevate the sloppy joe meat sauce. This is a great idea for mini sloppy joe sliders. Sloppy joe freezes well in an airtight container up to 3 months, and up to 4-5 days in the fridge. To reheat on top of the stove in a frying pan over medium heat for about 10 minutes. Microwave 2-3 minutes. Did You Know? The origin of Sloppy Joe has several versions. Some say it was created in Sioux City, Iowa i I also read it originated in Cuba. Either way it was originate it is one of the best creations. Sloppy joe has several didn't names, it is called sloppy jane, dynamites, gulash, slushburgers, wimpies yum yums, and steamers. Ingredients Cheesy Sloppy Joe 1 lb. ground turkey 14 oz diced tomatoes basil, garlic, & oregano 6oz tomato paste 1/4 cup Worcestershire sauce 1/2 cup chicken broth (better than bouillon) 1 large onion chopped 2 garlic cloves 1 tsp Kosher salt 1 tsp dry basil 1 tsp onion powder 1/4 tsp black pepper 4 slices American cheese 4 hamburger buns Let's Cook! Preheat frying pan to melt 1 tablespoon of butter. Chop up the onion and garlic and season with kosher salt and black pepper. Sauté onions and garlic until tender. Add in the ground turkey or ground beef. Break up ground turkey and add in the Worcestershire sauce. (If you choose ground beef I would add a tablespoon of Soy sauce.( a little goes a long way) Allow the ground turkey to brown and add in dry basil the diced tomatoes and tomato paste. Add 1/2 cup of chicken broth (Better than Bouillon). Reduce heat for another 10 minutes to simmer. Add cheese of choice. Serve on a hamburger bun with a side of choice. Bon Appetit, ENJOY!

The perfect golden yellow sunny side up egg is only 2-3 minutes away from your taste buds. The white of the eggs is cook medium-low and slow until solid but the golden yellow yolk still has that runny goodness. Sunny side up eggs are great with breakfast, topped on a burger or steak. It's the warm runny creamy goodness of the yolk that coats the meat giving that umami satisfaction and explosion in your mouth. One of my last memories of my dad before he passed away was sitting with him in the hospital while he was eating breakfast. He loved sunny side up or his eggs over easy. He would break the yolk and use the toast to dip and sop it up like gravy. He made it look so good. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Is the yolk raw in the sunny side up egg? The yolk is raw and translucent in a sunny side up and over easy egg. It is recommended to cook the egg fully both the white and yolk to avoid food-borne illness How do I know if the egg is cooked through? When cooking a sunny side up egg you want to make sure the white of the egg is set and firm but the yolk is translucent. What is the difference in sunny side up and over easy eggs? A sunny side up egg is never flipped, it's cooked on one side. An over easy egg is flipped and depending on how well you want the yolk to be runny when broken, medium cooked yolk, or fully cook yolk is now a fried egg. Let's Cook! A sunny side up egg is very easy to cook. Turn griddle or non stick frying pan on low to medium heat. Add 1 teaspoon of butter and allow it to melt. Crack open the egg over the melted butter. Allow the egg to cook until the white of the egg is solid but, the yolk is translucent. Some people like crisp brown edges, if desired leave on the griddle/pan until edges are crispy brown. Slide out the pan or using a spatula remove the egg from the griddle. Bon Appetit, ENJOY!

Fried chicken and broccoli with fettuccine alfredo sauce is the best dish I tasted at Daryl's restaurant with a side slice of garlic toast. Oh my God, I was in heaven, food heaven that is. The chicken was tender and juicy, the broccoli was buttery with just a tender crunch not soggy, and my first time tasting fettuccine and alfredo sauce. I am a sucker for cheese and this was different. It was creamy and smooth and the noodles were al dente but delicious. You can make this a quick and easy dinner idea by taking some shortcuts. Jarred Alfredo sauce, frozen chicken nuggets, or grilled chicken, cook your fettuccine pasta and broccoli but, why do that, try this easy alfredo sauce recipe it's not hard I promise. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know! Alfredo sauce was invented by a man name Alfredo di Lelio in Rome in 1908. It is stated that Alfredo wife had lost her appetite after giving birth, he came up with the famous delicious creamy pasta recipe. Ingredients Chicken & Broccoli Fettuccine Alfredo Chicken- I like chicken breast but thighs can work they are juicy too Broccolli- the vegetable in this dish with a nice crunch not mushy Fettuccine- the best pasta firm but holds the creaminess of the Alfredo sauce Alfredo sauce- rich decadent sauce silky smooth and the nutty salty taste from the parmesan cheese Let's Cook! Chicken- Clean and season the chicken with salt, pepper, garlic powder, and onion powder in a large bowl. Prepare the egg and seasoned flour to coat the chicken to prepare to fry. Cast Iron pan or Dutch oven- Fill deep fryer with oil. Preheat to 350° F. Place chicken in fryer until golden brown, turning frequently. Place on a baking sheet rack to drain excess grease. Alfredo Sauce- Create a roux with flour and butter. Pour in heavy cream until creamy and thick. Add in grated parmesan cheese grated with a stainless steel grater. Stir until smooth. Fettuccine Pasta- Cook pasta in boiling salt water to season the pasta. Follow the package instructions. Toss the pasta in the alfredo sauce Broccoli- steaming raw broccoli using a strainer over boiling water until crisp not mushy (fresh is best) frozen can be used. butter and salt to taste. Bon Appetit, ENJOY!

Juicy crispy chicken sandwiches are the best. I know everyone says the thigh is the moist part of the chicken but, I love a chicken breast as long as it not dry. The secret to locking in the flavor is to marinate overnight to allow time for the flavors to infuse in the meat. You can also add flavor with a quick simple brine in salty water prior to cooking. It helps tenderize the meat and gives it that extra pop of flavor. Using buttermilk also helps to tenderize the chicken because of the acidity in the buttermilk. Buttermilk also helps the chicken break down the tissue so the chicken is not tough and chewy. It can also help with creating the flaky crust when you dredge it through the dry mix. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Crispy Chicken Sandwich Flour- forms the breading on the chicken filled with flavor from the seasoning Buttermilk- the acidity from the buttermilk assist in tenderizing the chicken Boneless Chicken Breast- tender boneless breast is my choice thighs can be used as well Seasonings- Garlic powder, onion powder, kosher salt, paprika, and black pepper added to the chicken and the flour to give the breast a burst of umami flavor. Let's Cook! Step 1- Clean and season the boneless chicken breast with garlic powder, onion powder, kosher salt, paprika, and black pepper Step 2 Marinate the chicken breast in buttermilk at least 4 hours or overnight in the fridge Step 3- Season the flour with the garlic powder, onion powder, kosher salt, paprika, and black pepper Step 4- Dredge the boneless chicken breast through the season flour. Coat both sides and set to the side Step 5 Heat oil in a cast iron pan 400° F Add the chicken to the hot oil do not over crowd the pan. Pre-heat the oven to 350° Step 6- Brown the chicken on both sides about 6-8 minutes each side Step 7- Place chicken on a cookie sheet rack and finish in the oven baking until the thickest part of the chicken is 150°F on the meat thermometer Step 8- Toast a Brioche bun, add a bed of lettuce, pickles, siracha, and cool ranch dressing. Ready to serve! Bon Appetit, ENJOY!

I did not grow up eating zucchini bread. I was introduced to zucchini bread when I worked for corporate America. I was very skeptical at first, but I took a chance and went all in with my eyes wide open for the new experience. I was pleasantly surprised, zucchini bread is delicious. The zucchini keeps the bread moist. I added pecans and golden raisins to add a settle crunch and bits of sweetness to the bread. If you love zucchini bread you got to try the banana nut bread or the banana nut muffins both equally as moist and delicious. Bread recipes are so versatile because, you have the ability to change up the flavor with fruits and nuts. This mild slightly sweet bread has a similar take of a muffin, with the warm cinnamon spice and a hint of nutmeg flavor that marries well with the bits of pecans and golden plumb raisins makes it so so satisfying. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Should I leave the zucchini bread in the loaf pan to cool? Line the loaf pan with parchment paper, I normally spray with non stick spray. After the zucchini bread is removed from the oven. Allow to cool for about 8-10 minutes then remove and rest on cooking rack from the pan to avoid the hot pan harden the edges from the heat. How do you keep zucchini bread from falling? Make sure to squeeze the excess water from the zucchini after grating it. Less moisture will help the bread from falling. Ingredients Zucchini Bread 2 cups All Purpose Flour 1 tsp baking soda 1 tsp baking powder 1 Tbsp cinnamon 1 tsp ginger 1/4 tsp nutmeg 1 1/2 cup granulated sugar 8 Tbsp salted butter (1 stick) 2 large eggs 2 cups shredded zucchini 1/2 cup pecan 1/2 cup golden raisins Let's Cook! Preheat the oven to 350°F In a mixing bowl add the flour, baking soda, cinnamon, ginger, nutmeg, and baking powder. Using a separate bowl combine the sugar and eggs. Whisk the sugar and egg mixture well and slowly add in the melted butter. Shred the zucchini and squeeze out any excess water with a paper towel. Repeat several times and add to the wet ingredients. Begin folding in the flour mixture until it is well blended. Fold in golden raisins and pecans or nuts of your choice. Line the loaf pan with parchment paper. Spray the parchment paper with non stick cooking spray. Pour in the zucchini batter. Bake for 50-60 minutes or until the middle of the bread comes out clean with a toothpick. Allow the zucchini bread to cool for 5-10 minutes remove from loaf pan and continue to cool on cooking rack. Bon Appetit, ENJOY!