Rich Chocolate Cherry Cupcakes Recipe
Okay, so picture this: it’s a chilly afternoon, the kind where you just want to curl up with something warm and comforting. You know, the kind of day that calls for a little something sweet, but you don’t want to go through the whole rigmarole of baking a big, fancy cake. That’s where this zucchini bread comes in. It’s not just *any* zucchini bread, mind you. This is the one that disappears in minutes at my house, the one my kids request on repeat, the one that smells absolutely divine baking in the oven and fills the entire house with the coziest aroma. It’s my go-to, my lifesaver on busy weeknights, and honestly, it’s probably my favorite thing to bake. It’s moist, perfectly spiced, and that little bit of sweetness from the glaze… oh, it’s just heavenly. If you’ve ever felt a little intimidated by baking from scratch, I promise you, this is the recipe to start with. It’s the kind of delicious comfort food that makes everyone feel a little bit happier.
What is Zucchini bread?
So, what exactly *is* this magical thing we call zucchini bread? At its heart, it’s a quick bread – meaning it uses leavening agents like baking soda and baking powder instead of yeast, so you don’t have to wait for dough to rise. Think of it as a delicious, not-too-sweet cake, but with the added bonus of fresh zucchini! Don’t let the “zucchini” part throw you off; you won’t taste it specifically. What it *does* do is add incredible moisture, making the bread unbelievably tender and fluffy. It’s essentially a vehicle for warm spices, maybe a little chocolate or nuts if you’re feeling fancy, and a lovely, buttery crumb. The name itself is pretty straightforward, but the magic is in how the zucchini transforms simple ingredients into something truly special. It’s the perfect way to use up that summer zucchini bounty, or just enjoy a treat any time of year.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this recipe, and I just know you’re going to love it too. First off, the flavor is just out of this world. We’re talking warm cinnamon and nutmeg, a hint of sweetness, and that incredibly moist texture that only zucchini can provide. It’s not overly sweet, so it feels like a treat without being decadent, making it perfect for breakfast or a mid-afternoon snack. And simplicity? Oh my goodness, this recipe is a dream. I can whip it up from start to finish in less time than it takes to watch my favorite half-hour comedy. It’s genuinely that easy. You just mix the wet ingredients, mix the dry ingredients, combine them, and bake. No fancy techniques required! Plus, it’s super budget-friendly. Most of the ingredients are pantry staples, and if you have a garden, you’re already halfway there. What I love most, though, is its versatility. You can easily add chocolate chips, walnuts, or even a swirl of cream cheese for an extra touch of indulgence. It’s a recipe that’s consistently good, always a crowd-pleaser, and feels like a hug in every slice. It’s honestly a step up from your basic banana bread, offering a unique texture and flavor that keeps you coming back for more.
How do you make Zucchini bread?
Quick Overview
This zucchini bread recipe is all about ease and incredible results. You’ll start by prepping your loaf pan and preheating your oven. Then, it’s a simple matter of whisking together your dry ingredients, then your wet ingredients separately. Combine them gently, fold in your star ingredient – the grated zucchini – and bake until golden and fragrant. A simple glaze is the perfect finishing touch, but it’s totally optional if you’re in a rush. It’s the kind of recipe that proves you don’t need hours in the kitchen to create something truly delicious and impressive.
Ingredients
For the
You’ll need about 2 cups of grated zucchini. Make sure it’s packed loosely; don’t press it down! I usually use medium-sized zucchini, the ones you find at any grocery store. If you have a really big one, that’s fine too, just weigh it or eyeball it to get about two cups. And here’s a little tip: I often use the skin on; it adds a bit of color and extra nutrients. Just give them a good wash first! You’ll also need all-purpose flour (about 2 and 1/2 cups), granulated sugar (1 cup is perfect, but you can adjust a little), a teaspoon of baking soda, a half teaspoon of baking powder, a teaspoon of salt, and a generous teaspoon of ground cinnamon. I also love adding a half teaspoon of nutmeg; it just adds that cozy warmth. If you don’t have these spices on hand, don’t fret, but they really do make this zucchini bread sing.
For the Filling:
This is where you can really play! My absolute favorite is a simple swirl of melted chocolate chips. I usually use about 1/2 cup of semi-sweet chocolate chips, and sometimes I’ll toss in a handful of chopped walnuts or pecans too for a bit of crunch. If chocolate isn’t your thing, you can skip this entirely, or try a swirl of cinnamon sugar or even a dollop of your favorite jam. The zucchini itself provides so much moisture, so whatever you add will just be a delicious bonus.
For the Glaze:
This is totally optional but highly recommended! It’s just 1 cup of powdered sugar, about 2-3 tablespoons of milk (or almond milk – I tested this and it actually made it even creamier!), and a splash of vanilla extract. Whisk it until it’s smooth and drippy. You want it thin enough to pour but thick enough to coat. If it’s too thick, add a tiny bit more milk; too thin, add more powdered sugar. Easy peasy!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). While that’s warming up, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or non-stick spray, and then dust it with a little flour. This ensures your beautiful loaf slides right out without any drama. You can even line it with parchment paper, leaving an overhang on the sides, which makes lifting it out a breeze. Trust me, nobody wants their zucchini bread to stick!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking them together helps distribute everything evenly and breaks up any clumps. You want a nice, uniform mixture. This is a step I always pay attention to because it ensures every bite has that perfect balance of spice and leavening.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your eggs (usually 2 large ones), melted butter or vegetable oil (about 1/2 cup – I lean towards melted butter for flavor but oil makes it super moist), and vanilla extract (1 teaspoon). Whisk until everything is well combined and looks homogenous. Make sure your melted butter isn’t too hot, so it doesn’t scramble the eggs!
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently mix them together until *just* combined. You don’t want to overmix this! A few streaks of flour are perfectly fine. Overmixing develops the gluten in the flour, which can make your bread tough instead of tender. We’re going for tender here!
Step 5: Prepare Filling
If you’re adding chocolate chips and nuts, do this now. Just gently fold them into the batter. This is also when you’d prepare any other filling, like melting your chocolate for a swirl. For a chocolate swirl, melt about 1/2 cup of chocolate chips with a tablespoon of butter or oil until smooth. You’ll use this later.
Step 6: Layer & Swirl
Spoon about half of the batter into your prepared loaf pan and spread it out evenly. Now, if you’re doing a chocolate swirl, drizzle about half of the melted chocolate over the batter. Then, spoon the remaining batter on top, and drizzle the rest of the chocolate. If you’re not doing a swirl, just spread the remaining batter. Now, take a butter knife or a skewer and gently swirl the chocolate (or whatever filling you’re using) through the batter. Don’t overdo it; just a few gentle passes to create pretty ribbons.
Step 7: Bake
Pop that beautifully filled loaf pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, of course. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes.
Step 8: Cool & Glaze
Once it’s baked to perfection, take it out of the oven and let it cool in the pan for about 10-15 minutes. This is important for the bread to set. Then, carefully invert the pan to remove the loaf and place it on a wire rack to cool completely. If you’re adding the glaze, wait until the bread is completely cool before drizzling it over the top. This prevents the glaze from melting off.
Step 9: Slice & Serve
Once the glaze is set (or if you skipped it!), use a serrated knife to slice your glorious zucchini bread. The best way to serve it is slightly warm, but it’s also delicious at room temperature. Enjoy that tender, moist crumb and wonderful flavor!
What to Serve It With
This zucchini bread is so versatile, it can truly be enjoyed at any time of day and with almost anything! For a simple breakfast, I love it with a strong cup of coffee or a glass of milk. It’s the perfect thing to grab on a busy morning when you need something quick and satisfying. For a more leisurely brunch spread, I’ll often serve it alongside some fresh fruit salad, perhaps some Greek yogurt, or even a light frittata. It adds a touch of sweetness and comfort to the whole affair. As a dessert, it’s fantastic on its own, but if you want to elevate it, try serving a warm slice with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce. It’s like a deconstructed dessert! For those cozy snack moments, it’s divine on its own, or maybe with a mug of hot chocolate or herbal tea. My kids’ favorite way to have it is actually just plain, straight from the cooling rack, which tells you something about how good it is! My family also loves it toasted the next day, giving it a slightly crispy edge.
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread more times than I can count, and I’ve learned a thing or two along the way. For your zucchini prep, don’t go overboard grating it. A medium grater is usually best. And definitely *do not* squeeze out the moisture unless the recipe specifically calls for it. That liquid gold is what makes this bread so incredibly tender and moist. If you’re grating a lot of zucchini, and it seems very watery, just let it drain in a colander for a few minutes, but don’t press it! When it comes to mixing, remember my mantra: *just combined*. Seriously, overmixing is the enemy of tender baked goods. Streaks of flour are fine; they’ll disappear as it bakes. For that beautiful swirl effect, whether it’s chocolate or cinnamon, don’t go crazy. A few gentle passes with a knife or skewer are all you need to create lovely patterns without turning your batter into a muddy mess. I learned this trick after one too many “muddy” loaves! When it comes to baking, know your oven. Ovens can vary wildly, so always keep an eye on your loaf. If the top is browning too fast, tenting it with foil is your best friend. And the toothpick test is your ultimate guide to doneness. For ingredient swaps, if you’re out of butter, a neutral oil like vegetable or canola oil works perfectly fine as a 1:1 substitute for the melted butter. If you’re aiming for a dairy-free version, you can easily use a plant-based milk for the glaze and a neutral oil for the batter. I tested this with almond milk for the glaze and it was surprisingly rich and creamy! For the glaze, remember you can play with the consistency. A thinner glaze will drip more, while a thicker one will sit on top like frosting. Feel free to add a tiny bit of lemon zest to the glaze for a brighter flavor, or even a drop of food coloring for fun! Honestly, the more you make this, the more you’ll discover your own perfect way to tweak it.
Storing and Reheating Tips
One of the best things about this zucchini bread is how well it keeps. Once it’s completely cooled, you can store it at room temperature for up to 3 days. I usually wrap it tightly in plastic wrap or place it in an airtight container. It stays wonderfully moist. If you think you won’t get through it that quickly, or if your kitchen tends to be warm, the refrigerator is a good option. Wrap it well and it should last for up to a week in the fridge. The texture might firm up a little in the fridge, but that’s what reheating is for! My favorite way to reheat it is to wrap a slice in foil and warm it in a low oven (around 300°F or 150°C) for about 10 minutes, or until it’s nice and warm and fragrant again. You can also pop a slice in the toaster on a low setting for a quick crisping. If you want to freeze it, and I often do because it’s just so good to have on hand, wrap the cooled loaf tightly in a couple of layers of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe bag. It will keep beautifully in the freezer for up to 3 months. Thaw it overnight at room temperature or gently reheat it from frozen. For the glaze, I typically wait until the bread is completely cool before adding it if I plan to store it at room temperature or in the fridge. If you freeze it, you can add the glaze after thawing and reheating, or even just dust it with a little powdered sugar once it’s thawed.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini bread recipe is a treasure. It’s the kind of recipe that feels like a warm hug, perfect for any occasion, but especially when you need a little bit of comfort and homemade goodness. The way the zucchini transforms the batter into something so incredibly moist and tender is just pure baking magic. It’s simple enough for a beginner, but consistently yields results that will impress even the most seasoned bakers. If you love this recipe, you might also enjoy my classic banana bread or my moist apple crumb muffins – they’re in a similar vein of cozy, comforting baked goods! I truly hope you give this zucchini bread a try. It’s a recipe that brings so much joy to my kitchen, and I can’t wait to hear how yours turns out! Don’t forget to share your thoughts and any fun variations you try in the comments below. Happy baking!
Easy Chocolate Cupcakes
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together eggs, vegetable oil, buttermilk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Carefully stir in the hot water. The batter will be thin.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-24 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened butter until creamy.
- Add the cocoa powder and beat until combined.
- Gradually add the powdered sugar, alternating with the milk, and beat until smooth and creamy. Start and end with powdered sugar.
- Stir in the vanilla extract.
- Frost the cooled cupcakes as desired.
