Easy Tomato Soup Recipe for Cozy Nights

There’s something about breakfast that feels like a warm hug, isn’t there? For me, one of those hugs is this zucchini marble loaf — it’s like a secret family recipe that I’ve been tinkering with for years. I always do this when I’ve got a few zucchinis leftover from the garden or the farmers’ market, and I want something that’s a little indulgent but still simple enough to whip up on a busy morning. Honestly, it’s an anytime kind of treat — perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake, or when the kids ask for seconds (which they do, every time). The smell alone — warm cinnamon and cocoa filling the kitchen — makes everyone come running. I’ve tested this with almond milk, and it actually made it even creamier! Trust me, once you taste it, this zucchini marble loaf will become a staple in your bread rotation. And the best part? It’s so forgiving — I’ve probably made it a dozen times and still learn little tricks each round. It’s cozy, it’s nostalgic, and I promise, once you try it, you’ll be hooked, too.

What is a Zucchini marble loaf?

Think of it as a cozy cross between a sweet bread and a rich dessert, all wrapped into one loaf. The “marble” part comes from swirling chocolate and vanilla batter together — kind of like a homemade yin and yang on a plate. The first time I baked this, my husband said it reminded him of those fancy marbled cakes from bakeries, but the best part? It’s incredibly easy to make at home, even if you’re not a seasoned baker. It’s essentially a quick bread, meaning no yeast or rising times — just a few simple ingredients, mixed up super fast, and baked into perfection. The name “zucchini marble loaf” honestly doesn’t do it justice — it’s more like zesty, chocolaty heaven with a hidden veggie boost. Think of it as a sneaky way to get the kids (or yourself) to eat more greens, without sacrificing any flavor. The result is moist, tender, with a beautiful swirl of chocolate that makes it look so pretty you almost don’t want to cut into it — but you will anyway, because this loaf disappears in minutes at my house.

Why you’ll love this recipe?

Oh, where do I even start? What I love most about this zucchini marble loaf is how effortlessly cozy it makes my kitchen feel. The combination of zucchini and chocolate sounds odd at first, but trust me — it works like magic. The zucchini keeps the bread super moist, almost like a brownie but with a lighter, fluffier texture — a real game-changer for your morning muffin game or weekend brunch. Plus, it’s so simple to throw together that I usually do this when I need a quick treat, or when I want to use up those end-of-the-season zucchinis that are too good to let go to waste. Budget-wise, it’s a winner too — all the ingredients are pantry staples, and you probably have most of them on hand. And did I mention versatility? This isn’t just breakfast — I serve it toasted with butter for a snack, or drizzle a little caramel on top for a decadent dessert. It’s a real crowd-pleaser at my family gatherings, and honestly, I make it just for myself when I need a little scoop of happiness. For me, it’s this perfect blend of nostalgia and new favorite — all wrapped into one loaf.

How do you make Zucchini marble loaf?

Quick Overview

This recipe is a straightforward mix-and-swirl kind of deal. You start with grated zucchini that’s been lightly salted and squeezed to get rid of excess moisture, helping prevent a weird soggy texture. Then, you prepare two batters — one vanilla, one chocolate — and gently swirl them together in a loaf pan. The magic is in the marbling, which you do by layering spoonfuls and zig-zagging a knife through the batter. It’s honestly one of the easiest quick breads I make, and the baking takes about 55 minutes at 350°F (175°C). The result? A moist, beautiful loaf that’s as pretty as it is delicious. Bonus: you can totally customize the flavor by swapping out cocoa for cinnamon or adding nuts. It’s a foolproof way to make a showstopper with ingredients you probably already have.

Ingredients

For the Main Batter:
• 2 cups grated zucchini (about 2 small zucchinis, grated fine)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup sugar (or honey/maple syrup for a natural sweetness)
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1/4 cup milk (dairy or plant-based like almond or oat milk)

For the Filling:
• 1/4 cup cocoa powder
• 2 tablespoons sugar
• 2 tablespoons milk (to loosen the cocoa mixture)
• Optional: chocolate chips or chopped nuts for extra texture

For the Glaze:
• 1/2 cup powdered sugar
• 1-2 teaspoons milk or lemon juice
• A splash of vanilla or almond extract (optional)
• Food coloring or cocoa powder for variation (optional)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper — I usually spray it with non-stick spray and add a little flour for extra assurance. This step’s so simple, but I’ve definitely forgotten and ended up with a stick-to-the-pan mess — learn from my mistakes, trust me.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder (if making the chocolate swirl). Mixing these first ensures the leavening agents are evenly distributed, which gives you that perfect rise. I always sift the cocoa to prevent lumps from sneaking in — makes a big difference in the batter’s texture.

Step 3: Mix Wet Ingredients

In another large bowl, beat the eggs, sugar, vanilla, and oil until smooth and shiny. Add in the milk last; it should be incorporated easily without curdling. I sometimes do a quick warm-up of the milk if the eggs are cold, just to make mixing a little easier. The batter should look silky and smooth — almost like a thick cream.

Step 4: Combine

Dump the dry ingredients into the wet, and fold gently — no overmixing! This step’s where I mess up sometimes, but I’ve learned to just fold until no streaks remain. Overmixing will make the bread dense, so take it slow. It’s okay if it’s a little lumpy — the zucchini helps keep it moist, so don’t worry about a perfect batter.

Step 5: Prepare Filling

Mix the cocoa powder with sugar, and stir in the milk until you get a smooth, slightly runny chocolate paste. If you want more chocolate flavor, add chocolate chips or chopped nuts here. I love adding a handful of walnuts for texture; it’s really good!

Step 6: Layer & Swirl

Pour half of the vanilla batter into the loaf pan. Drop spoonfuls of the chocolate batter on top, then add the rest of the vanilla. Now, use a butter knife or skewer to swirl the batters together — zig-zag, figure eights, whatever feels fun. The goal is to create that marbled pattern without overmixing, so the swirls stay distinct but pretty. My kids actually ask for “the chocolate and vanilla stripe bread,” which is adorable.

Step 7: Bake

Pop it in the oven and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Slightly underbaking can make it gooey and amazing, but test carefully. Ovens vary — so if you see it browning too much on top before the middle is done, loosely tent with foil and keep going. The smell during baking is divine; my whole house smells like a sweet, chocolatey heaven.

Step 8: Cool & Glaze

Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack. While it’s still slightly warm, drizzle on the glaze — I keep it simple with powdered sugar and a splash of milk, but a sprinkle of cocoa or flavored extracts work too. This is when your kitchen transforms into a bakery — the sweet aroma, the shiny glaze catching the light, it’s magic.

Step 9: Slice & Serve

Once fully cooled, slice with a serrated knife for clean cuts. I serve this warm or at room temperature, and it’s just as good on day two (if it lasts that long). My kids like it toasted, with a smear of butter or a dollop of yogurt — or just plain, because it’s that good. Presentation-wise, a simple plate with a cup of coffee or tea is all you need. Trust me, once you try it, this loaf will be a routine for lazy weekends or quick mornings.

What to Serve It With

This zucchini marble loaf is pretty versatile. For breakfast, I love it toasted with a pat of butter and a hot cup of coffee — it’s like a bakery treat in pajamas. If you want to elevate it for brunch, try serving slices alongside fresh fruit and their favorite herbal tea or mimosa. As a dessert, a scoop of vanilla ice cream or a drizzle of caramel sauce turns this humble loaf into a rich, satisfying finish. For casual afternoons, it pairs beautifully with a glass of milk or even a dollop of whipped cream. My family tradition is to keep a loaf on hand for Sunday mornings — it’s become the star of our lazy breakfast table, filling the house with warm, comforting smells. Every time I bake this, I feel like I’m passing down a little piece of my childhood, wrapped up in this cozy, sweet loaf. It’s a reminder that baking simple can still be extraordinary.

Top Tips for Perfecting Your Zucchini Marble Loaf

Mistakes happen — I’ve learned the hard way that overmixing is a quick way to dense, rubbery bread, so always fold gently and stop just when combined. When preparing the zucchini, I always squeeze out as much moisture as possible; otherwise, your batter might turn out a little wet or soggy. I had this happen once with watery zucchini, and I ended up adding an extra tablespoon of flour to balance things out. Swirling the batters is an art — I used to just randomize, but now I layer carefully and use a skewer to make those beautiful, contrasting veins. For ingredient swaps, you can substitute coconut sugar or honey, but keep in mind it might change the moisture content slightly. Want more chocolate intensity? Add mini chips into your batter or sprinkle some on top before baking. When baking, I always place my loaf on the middle rack and avoid overbaking; the moment that toothpick comes out with just a few moist crumbs, I pull it out. As for the glaze, I’ve experimented with dark cocoa, vanilla, and even orange zest — all delicious, but I keep it simple because this loaf is all about cozy perfection. Each time I bake it, I get a little better — and I always remind myself to enjoy the process, because honestly, that’s half the fun.

Storing & Reheating Tips

This loaf stays moist and tasty if stored properly. If eating the same day, keep it covered at room temperature — I like to cover it with a clean towel or foil to keep it fresh. It’s good for about 2 days, but honestly, it’s so good that it usually disappears before then. For longer storage, wrap it tightly in plastic wrap or place it in an airtight container and keep it in the refrigerator for up to 4 days. The cold keeps the zucchini moist, and I find that lightly warming slices in the toaster or oven makes it taste just baked. Freezing is also a lifesaver — wrap the loaf tightly in plastic and then foil, and it will keep for up to 3 months. To thaw, leave it at room temperature for an hour or so, then warm it slightly to revive the aroma and texture before serving. The glaze can be added fresh when serving, or you can refrigerate it separately and re-glaze just before slicing. Honestly, this bread’s versatility means I often bake two at once, freeze one, and enjoy it all week long. Easy, nourishing, and always a crowd-pleaser — what’s not to love?

Frequently Asked Questions

Final Thoughts

This zucchini marble loaf has become one of my go-to recipes — it’s cozy, versatile, and somehow endlessly comforting. The swirl of chocolate and vanilla is just fun enough to impress guests but simple enough that I don’t feel stressed out making it. Over the years, I’ve added my own little tweaks — like tossing in some chopped pistachios or swapping the cocoa for cinnamon — to keep things interesting. It’s the kind of recipe that feels like a warm hug on a busy day, reminding me that sometimes the best comfort food is still the simplest. I hope you love making it as much as I do — and if you do, please come back and tell me all about your own twists! Happy baking, and don’t forget to enjoy every crumb.

Simple Cream of Tomato Soup

This simple cream of tomato soup recipe comes together quickly for a creamy and lush soup using canned tomatoes, onion, garlic, butter, chicken broth, and heavy cream.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons butter
• 1 medium onion coarsely chopped
• 2 cloves garlic minced
• 2 14-ounce cans whole peeled tomatoes or 4 cups whole fresh tomatoes, blanched and skin removed
• coarse salt and freshly ground pepper to taste
• 1.5 cups chicken broth
• 0.5 cup heavy cream

Method

 

Preparation Steps

1. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, and cook until the onion starts to soften, about 5 minutes.
2. Add the tomatoes and juice from the cans, salt and pepper to taste, and the chicken broth. Simmer the tomato mixture for 10 minutes.
3. Working in batches, add the hot tomato mixture to a blender or food processor, and process until very smooth. If using a blender, cover the top with a towel, not the lid.
4. Add the smooth soup back to the saucepan, and add the cream. Stir to combine, and serve right away.

Notes

For soup that tastes too acidic, especially if you use fresh tomatoes as opposed to canned, add a small sprinkle of sugar of baking soda to the pot. Both of these ingredients will help to neutralize the acid in the tomatoes, and will help the cream not curdle when you add it.