Sweet Cherry Dr Pepper Cake Simplified
You know those recipes that just *feel* like home? The ones you can whip up without even looking at the paper, the ones that fill your kitchen with the most incredible aroma, and the ones that disappear from the cooling rack in about ten minutes flat? Yep, I’ve got one of those. It’s my absolute favorite zucchini bread recipe, and honestly, it’s more than just a quick bread. It’s a hug in loaf form, a little bit of sunshine on a cloudy day, and a guaranteed crowd-pleaser. My kids ask for this all the time, and it’s my secret weapon for using up that mountain of zucchini that seems to appear out of nowhere in late summer. It’s so good, it’s the kind of thing that makes people say, “Wow, you *made* this?” and I just smile, because it’s actually ridiculously easy!
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a sweet quick bread – think of it like a muffin or a cake batter baked in a loaf pan. The star ingredient, of course, is zucchini! But don’t worry, you won’t taste it directly. The zucchini’s magic is that it adds incredible moisture and a tender crumb without any mushiness. It’s essentially a vehicle for all the warm spices, cinnamon, and sweetness that make it so comforting. It’s called “quick bread” because, unlike yeast breads, it doesn’t require any rising time; it uses baking soda and baking powder for leavening, making it super speedy to get into the oven. This particular recipe? It’s a classic for a reason, but I’ve tweaked it just a bit over the years to make it extra special – it’s my go-to when I want something that’s perfectly spiced and wonderfully moist, almost like a cake but still hearty enough for breakfast.
Why you’ll love this recipe?
Honestly, where do I even begin with why this zucchini bread is so darn special? First off, the FLAVOR. It’s got that perfect balance of warm cinnamon spice, a hint of vanilla, and just enough sweetness to make it feel like a treat. It’s not overly sweet, which I really appreciate, especially when I’m serving it in the morning. And the TEXTURE! Oh my goodness, the texture is divine. It’s incredibly moist and tender, thanks to the secret weapon – zucchini! It melts in your mouth. And speaking of secrets, this recipe is unbelievably SIMPLE. Even if you’re a beginner baker, you can totally nail this. The ingredients are all pantry staples, making it super COST-EFFECTIVE too. You probably have most of what you need right now! Plus, it’s incredibly VERSATILE. Enjoy it for breakfast with a smear of butter, as a delightful afternoon snack, or even as a lighter dessert. What I love most about this is how forgiving it is. I’ve accidentally added a little too much zucchini, or not grated it quite finely enough, and it still turns out wonderfully. It’s the kind of recipe that brings people together; the smell alone draws everyone into the kitchen, begging for a slice!
How do you make Zucchini bread?
Quick Overview
This recipe is wonderfully straightforward. We’ll start by whisking together our dry ingredients, then combine the wet ingredients, and finally bring them all together before folding in the star of the show – grated zucchini! A quick swirl of cinnamon-sugar filling takes it to the next level, making it look and taste extra special. It’s a one-bowl wonder for the dry ingredients, which is always a win in my book. You’ll be amazed at how quickly this comes together from start to finish.
Ingredients
For the Main Batter:
This is the base for our moist and delicious bread. I always use all-purpose flour, but I’ve had friends swap in a 1-to-1 gluten-free blend with great success (more on that later!). Make sure your baking soda and baking powder are fresh; they’re key to that lovely rise. Don’t skimp on the cinnamon; it’s what gives this bread its signature warmth. And that little pinch of nutmeg? It really makes the flavors sing! For the sugar, I use a mix of granulated and brown sugar. The brown sugar adds a subtle caramel note and helps with moisture, making the bread extra tender. I’ve experimented with all sorts of oils, but a neutral one like vegetable or canola oil works best here to keep the flavor clean. If you’re feeling fancy, melted coconut oil is a nice alternative. And of course, eggs and vanilla extract are essential for binding and flavor!
For the Filling:
This is where we add an extra punch of cinnamon-sugar goodness. It creates those lovely pockets of flavor throughout the loaf. It’s simple: just brown sugar, cinnamon, and a touch of flour to help it bind. Some people like to add chopped nuts or chocolate chips here, and that’s fantastic, but I usually keep it classic for this version because the zucchini itself adds so much subtle complexity.
For the Glaze:
This is totally optional, but I’m a sucker for a good glaze. It’s just powdered sugar with a little milk or cream and a splash of vanilla. You want it thick enough to coat but thin enough to drizzle. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add more powdered sugar.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven preheated to 350°F (175°C). This ensures your bread bakes evenly from the get-go. Grab a standard 9×5 inch loaf pan. You can grease and flour it really well, or for an extra foolproof release, I love to line it with parchment paper, leaving a little overhang on the sides. This makes lifting the finished loaf out a breeze, preventing any heartbreak of a stuck loaf!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them together really well ensures that the leavening agents and spices are evenly distributed throughout the batter, so you don’t end up with a bite that’s all baking soda or just cinnamon. I usually give it a good minute or two of whisking just to make sure everything is perfectly combined.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your eggs, oil, milk (I’ve tested this with almond milk and it actually made it even creamier!), and vanilla extract until everything is smooth and well combined. Don’t overmix here; we just want it all to come together.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir everything together until *just* combined. Be careful not to overmix! It’s totally okay if there are a few little lumps of flour still visible. Overmixing can lead to a tough, dense bread, and we want ours to be light and tender. This is the point where you’ll gently fold in your grated zucchini.
Step 5: Prepare Filling
In a small bowl, combine the brown sugar, cinnamon, and a tablespoon of flour. Mix it with a fork until it resembles coarse crumbs. This is that simple swirl filling that adds so much deliciousness!
Step 6: Layer & Swirl
Pour about half of the zucchini batter into your prepared loaf pan. Sprinkle about half of the cinnamon-sugar filling mixture evenly over the top. Then, pour the remaining batter over the filling, and top with the rest of the cinnamon-sugar mixture. Now, here’s the fun part: grab a butter knife or a skewer and gently swirl the filling into the batter. Don’t go crazy; just a few gentle turns will create beautiful marbleized streaks. This is perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake!
Step 7: Bake
Place the loaf pan in the preheated oven. Bake for about 50-65 minutes. Now, ovens can be wild things, so the best way to check for doneness is to insert a toothpick or a thin knife into the center of the loaf. If it comes out clean, or with just a few moist crumbs attached, it’s ready! If it comes out with wet batter, give it another 5-10 minutes and check again. My oven tends to bake a little hotter, so I usually start checking around the 50-minute mark.
Step 8: Cool & Glaze
Once it’s baked, let the loaf cool in the pan for about 10-15 minutes. This is important because it allows the bread to firm up a bit before you try to remove it. Then, carefully lift it out using the parchment paper overhang (if you used it!) and transfer it to a wire rack to cool completely. If you’re planning to glaze it, wait until it’s completely cooled. Otherwise, the glaze will just melt and disappear!
Step 9: Slice & Serve
Once fully cooled, it’s time for the best part! Slice into thick, generous pieces. I love serving this slightly warm, but it’s also fantastic at room temperature. The smell alone will make you happy!
What to Serve It With
This zucchini bread is so versatile, it’s practically a chameleon! Here are some of my favorite ways to serve it:
For Breakfast: The absolute classic is a thick slice with a generous smear of butter. It’s hearty enough to be a meal on its own, especially with a hot cup of coffee or a glass of milk. For a more complete breakfast, pair it with some fresh fruit like berries or a side of scrambled eggs.
For Brunch: Elevate it slightly by arranging slices on a pretty platter. It looks beautiful alongside other brunch favorites like pancakes, quiches, or a fruit salad. A dollop of whipped cream or a light cream cheese frosting can make it feel a bit more special for a weekend gathering.
As Dessert: Yes, dessert! A warm slice with a scoop of vanilla bean ice cream is pure heaven. Or, try it with a drizzle of caramel sauce or a dollop of Greek yogurt for a lighter sweet treat. It’s perfect for when you want something comforting but not too heavy after a meal.
For Cozy Snacks: This is when it truly shines for me. It’s the perfect companion to a good book and a cup of tea on a rainy afternoon. My kids love grabbing a slice after school as a little pick-me-up. It’s just that perfect little something to take the edge off hunger and bring a smile to your face.
My family traditions? We always have this during the holidays, and it’s become a staple for our weekend breakfasts. It’s the smell that announces “weekend!” in our house.
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread more times than I can count, and through trial and error (and a few slightly sad, dense loaves in my early days!), I’ve picked up some tricks. I want to share them with you so yours turns out absolutely perfect every single time!
Zucchini Prep: This is probably the most crucial step. You need to grate your zucchini, and for best results, I recommend using the large holes on a box grater. After grating, squeeze out as much excess moisture as possible! I like to put the grated zucchini in a clean kitchen towel or cheesecloth and wring it out over the sink. This step prevents the bread from becoming soggy. You want the zucchini to add moisture, not water!
Mixing Advice: As I mentioned, the biggest enemy of tender quick bread is overmixing. Once you add the wet ingredients to the dry, stir *just* until you don’t see large streaks of dry flour. A few small lumps are perfectly fine and actually desirable. The gluten in the flour will continue to develop as it bakes, but overworking it at this stage will develop too much gluten, resulting in a tough, chewy texture.
Swirl Customization: The cinnamon-sugar swirl is like edible art! Don’t over-swirl, or you’ll just mix it all in. Gentle, shallow swirls are best. You can even add a few chocolate chips or chopped pecans to the cinnamon-sugar mixture for extra texture and flavor. For a more dramatic swirl, try dotting spoonfuls of the filling over the batter and then gently dragging a knife through them.
Ingredient Swaps:
- Flour: A good quality 1-to-1 gluten-free baking blend works well in place of all-purpose flour. You might notice a slight difference in texture, but it’s still delicious.
- Oil: Melted coconut oil or even melted butter can be used instead of vegetable oil, though butter might make it slightly less moist.
- Milk: Any milk, dairy or non-dairy (almond, soy, oat), will work beautifully.
- Add-ins: Feel free to stir in 1/2 cup of chocolate chips, chopped walnuts, or pecans into the batter along with the zucchini.
Baking Tips: Every oven is different! If your loaf tends to brown too quickly on top before the inside is cooked, loosely tent it with aluminum foil during the last 20-30 minutes of baking. If you’re unsure if it’s done, a digital instant-read thermometer is your best friend; it should register around 200-205°F (93-96°C) in the center.
Glaze Variations: If you don’t have powdered sugar, you can skip the glaze or dust the cooled loaf with a little extra cinnamon and granulated sugar. For a tangy twist, add a tablespoon of lemon juice to the glaze instead of milk. A cream cheese glaze is also a divine option!
Storing and Reheating Tips
This zucchini bread is so good, it rarely lasts long, but if you find yourself with leftovers (lucky you!), here’s how to keep it tasting fresh:
Room Temperature: Once completely cooled, store the loaf (or slices) in an airtight container or wrapped tightly in plastic wrap at room temperature. It’s usually best within 2-3 days. I find that it’s actually *better* on day two, as the flavors meld.
Refrigerator Storage: If you live in a very warm climate or need it to last a bit longer, you can store it in the refrigerator. Again, keep it in an airtight container or well-wrapped. It should stay fresh for about 5-7 days. Be aware that refrigeration can sometimes make quick breads a little firmer.
Freezer Instructions: This bread freezes beautifully! After it has completely cooled, wrap the loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. To thaw, simply unwrap it and let it sit at room temperature for a few hours, or pop individual slices in the toaster or microwave. My kids love having frozen slices to quickly toast for breakfast.
Glaze Timing Advice: If you plan to store the bread for more than a day, I recommend glazing it just before serving. If you glaze it and then store it for a long time, especially in the fridge, the glaze can sometimes become sticky or weep. For freezing, it’s best to freeze the bread *without* the glaze and add it once thawed and ready to serve.
Frequently Asked Questions
Final Thoughts
So there you have it – my tried-and-true, absolute favorite zucchini bread recipe. It’s more than just a bake; it’s a connection to warm kitchens, happy mornings, and satisfied sighs after the first bite. The simple act of grating zucchini and combining it with warm spices never fails to bring a sense of cozy satisfaction. It’s one of those recipes that truly embodies what I love about home baking: the ability to create something delicious and comforting with your own two hands, using ingredients that are readily available. If you’re looking for a recipe that’s reliable, incredibly tasty, and guaranteed to be a hit, this is it. It’s proof that sometimes, the most humble ingredients can yield the most spectacular results. I really hope you give this a try, and I can’t wait to hear how yours turns out! Don’t forget to share your own twists and turns in the comments below!
cherry dr pepper cake
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Lightly spray a 9x13 inch baking dish with baking spray.
- Drain the maraschino cherries, reserving the liquid for the frosting. Remove the stems from 15 of the cherries. Slice these cherries in half, then slice the halves again. Keep the remaining cherries with stems on for garnish.
- In a large bowl, combine the dry cake mix and cherry Dr. Pepper. Mix on low speed until just combined. Do not add water, milk, eggs, or oil.
- Stir in the sliced cherries with a large spoon.
- Pour the batter into the prepared baking dish. Bake for 28 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- For the frosting: In a stand mixer or with a handheld mixer, cream together the softened butter and reserved cherry juice on medium speed until smooth. Ensure the butter is softened, not melted.
- Reduce mixer speed to low. Gradually add powdered sugar, ½ cup at a time, until a firm frosting consistency is reached, similar to canned frosting. If too thin, add up to an additional ½ cup of powdered sugar. Be careful not to make it too thick to spread easily.
- Spread the frosting evenly over the cooled cake.
- Gently score the cake into serving-sized pieces.
- Place one reserved cherry with a stem in the center of each piece of cake. If you have fewer stemmed cherries than servings, remove the stems from the remaining cherries and slice them in half to garnish the cake pieces.
- Chill the cake in the refrigerator for 30 minutes to 1 hour to help the frosting set before cutting.
- Sprinkle chocolate shavings evenly over the top of the frosting. If using a chocolate bar, use a vegetable peeler to gently scrape shavings from the sides.
