Easy Italian Pastry Shells Recipe

There’s just something magical about baking a loaf that’s both comforting and unexpectedly delightful. I remember the first time I made this zucchini loaf—my kids were skeptical at first, but after the first bite, they couldn’t get enough. The smell alone, a warm combination of cinnamon and fresh zucchini, practically draws everyone to the kitchen. And best of all, it’s one of those recipes that feels like a hug in every slice—moist, tender, with a subtle sweetness and that irresistible swirl of cream cheese tucked right in the middle. Honestly, it’s like a cross between a quick bread and a dessert, but it’s totally everyday friendly. I always do this when I need a cozy treat, whether it’s for breakfast, afternoon tea, or a sweet snack after dinner. Plus, it’s surprisingly easy—no complicated steps, just good, honest baking that’s hard to mess up. Trust me, once you try this, it’s going to be your new go-to for zucchini, especially when your garden is bursting. This one’s a lifesaver on busy nights, and I promise, it disappears in minutes at my house!

What is Moist Zucchini Loaf with Cream Cheese Swirl?

Think of this as a cozy, slightly indulgent bread, but with a secret healthy twist. The name says it all: it’s a moist zucchini loaf—with the star ingredient being, of course, zucchini! The idea is to incorporate shredded zucchini into a tender batter, giving the bread its signature moisture without making it dense or heavy. The “cream cheese swirl” is what elevates this from simple to extraordinary; it’s like a little hidden treasure of creamy richness that blossoms as it bakes. The term “loaf” might sound plain, but don’t let that fool you—this is the kind of baked good that makes your house smell like happiness. It’s essentially a flavor-loaded quick bread, perfect for slicing and serving any time of day. My favorite part? It’s so versatile—enjoy it toasted, fresh out of the oven, or even cold from the fridge (believe me, it’s just as good!). If you’ve never baked zucchini bread before, this version feels special but is still totally doable in a standard home kitchen. It’s like comfort food with a little fancy twist.

Why you’ll love this recipe?

What I love most about this zucchini loaf is how surprisingly simple it is, considering how impressive it looks and tastes. I’ve made this countless times when I need something quick yet satisfying—my kids ask for seconds, and my friends always ask for the recipe, which I gladly share. The flavor is fantastic—moist, with hints of cinnamon and vanilla that give it a warm, homey vibe, balanced perfectly by the tangy cream cheese swirl. It’s kind of like a dessert you can have first thing in the morning, and I swear, the zucchini keeps it feeling light and healthy, even if you naturally think “cake.” Plus, it’s a budget-friendly treat; most of the ingredients are staples I always have on hand. Another reason I love this? Its versatility. You can add nuts, swap the sugar for honey or maple syrup, or even toss in some blueberries for a fruity twist. This loaf is foolproof—no fancy equipment needed—and it’s the perfect way to use up those zucchinis growing like crazy in my garden. Honestly, what I love most about this is how it makes my house smell like a cozy bakery, and I never get tired of slicing off a warm piece to enjoy with my morning coffee or afternoon tea.

How do you make a Moist Zucchini Loaf with Cream Cheese Swirl?

Quick Overview

This recipe is all about simple, straightforward baking—no fancy mixing bowls or complicated ingredients. It starts with shredding zucchini, which adds moisture and a subtle vegetable sweetness. The batter comes together quickly with basic ingredients like flour, sugar, eggs, and spices. The star is the swirl: a creamy mixture of cream cheese, sugar, and vanilla that gets layered and marbled into the batter before baking. The best part? It’s baked in a loaf pan for about an hour, and the smell that fills your kitchen is pure magic. Once out of the oven, let it cool slightly, then drizzle on some glaze or just enjoy it plain—either way, it’s heavenly. This recipe is so forgiving—I’ve played around with the sugar, added nuts, and even used almond flour, and it still turns out delicious. It’s definitely my go-to when I want that cozy baking fix but don’t want to fuss too much.

Ingredients

For the Main Batter:
– 2 cups grated zucchini (squeeze out excess moisture)
– 1 ½ cups all-purpose flour (or whole wheat for a healthier twist)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon salt
– ¾ cup granulated sugar (or more if you like it sweeter)
– ½ cup neutral oil (vegetable or canola works great)
– 3 large eggs
– 1 teaspoon vanilla extract

For the Filling:
– 4 oz cream cheese, softened
– ¼ cup granulated sugar
– ½ teaspoon vanilla extract

For the Glaze (optional):
– ½ cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– A light drizzle of honey or extra vanilla if desired

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal. This simple step keeps things from sticking and makes it easier to slice perfectly later. I always do this first because once the batter is ready, I don’t want to be scrambling around! Make sure your zucchini is grated and well-drained; I usually squeeze out the excess moisture with a clean kitchen towel—it’s the secret to getting a really moist loaf that doesn’t turn soggy.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Mixing dry ingredients first ensures everything’s evenly distributed, which gives the loaf a uniform rise and flavor. I always do this step separately—it’s a little habit that pays off by avoiding lumps or uneven baking. The spices will smell incredible even at this stage—warm and inviting.

Step 3: Mix Wet Ingredients

In a medium bowl, beat the eggs, then stir in the sugar, oil, and vanilla until smooth. I’ve tested this with almond milk and honestly, it made the loaf a tad creamier—so feel free to swap or adjust based on what you have. Add the grated zucchini last, and fold until evenly coated. The mixture should be slightly thick but still pourable. Visual cues help here: it should look glossy, with the zucchini evenly dispersed.

Step 4: Combine

Pour the wet mixture into the dry ingredients and gently fold together until just combined. Don’t overmix—this can make the loaf dense. You want a tender crumb, not a chewy one. Just until you don’t see streaks of flour is perfect. If your batter seems too thick, a splash of milk can loosen it up a bit.

Step 5: Prepare Filling

In a small bowl, beat the softened cream cheese with sugar and vanilla until smooth. Trust me on this—softened cheese blends better and gives a creamier swirl. If you like extra flavor, drop in a pinch of lemon zest or a tablespoon of sour cream for tang. This mixture should be thick but spreadable.

Step 6: Layer & Swirl

Pour half the batter into your prepared pan, then evenly spread the cream cheese mixture on top. Finish with the rest of the batter. Now for the fun part: swirl a butterknife or a skewer through the batter to create a marbled effect—don’t overdo it, or you’ll lose the pretty pattern. Gorgeous swirls make this loaf look as special as it tastes!

Step 7: Bake

Pop it in the oven and bake for about 55-60 minutes. The top should be golden, and a toothpick inserted in the center should come out clean. Every oven is different; if you notice the edges browning too fast, tent it loosely with foil in the last 15 minutes. Remember, don’t overbake—overdrying is the only real mistake here. I like to do a quick heat test at the 55-minute mark.

Step 8: Cool & Glaze

Let the loaf cool in the pan for about 15 minutes, then transfer to a wire rack. Once fully cool (or just barely warm), drizzle with the glaze if you’re using it. I usually mix powdered sugar with a splash of milk or lemon juice, then pour it artfully over the bread. Patience here makes a difference—waiting until it’s just set means a prettier, less drippy finish.

Step 9: Slice & Serve

Use a serrated knife to cut perfect slices. This loaf is best enjoyed within the first two days—wrap tightly or store in an airtight container. It’s fantastic toasted the next day with a smear of butter or mascarpone, and the texture stays moist and tender. I love serving it with a cup of coffee or tea, or even as a side for brunch. Honestly, it’s so versatile—you can even add chocolate chips for a sweeter twist or toss in some chopped walnuts for crunch. My family always asks for this—trust me, it’s going to be your new favorite, too!

What to Serve It With

This zucchini loaf is a true multi-tasker, perfect for any occasion. For breakfast, it pairs beautifully with a steaming cup of coffee or a glass of fresh orange juice. I often slice it and serve with a smear of cream cheese or peanut butter—my kids love it like that. On the weekends, I love it for brunch, especially topped with fresh berries or a dollop of Greek yogurt. As a dessert, it’s charming with a drizzle of honey or a light dusting of powdered sugar—more like a cozy treat than a heavy cake. And if you’re craving a casual snack, slice it thick and spread with almond butter or your favorite jam. This loaf has become a staple in my house because it’s so forgiving and endlessly customizable. Plus, the kids think it’s fancy enough for their friends—and I love that it’s packed with sneaky veggies. It’s honestly become a family favorite, especially when my garden is overflowing with zucchinis—they seem to disappear as fast as I can grate them!

Top Tips for Perfecting Your Moist Zucchini Loaf with Cream Cheese Swirl

Over the years, I’ve learned a few tricks to make this recipe shine every time. First, don’t skip squeezing the zucchini—moisture is your friend here, but excess water can make the loaf too soggy. Use a clean dish towel to press out as much liquid as possible; it really makes a difference. When mixing the batter, avoid overdoing it—the more you stir, the denser the bread can become. Just fold gently until combined. For that beautiful swirl, a simple spoon or skewer works perfectly—try to create an S-shaped pattern, which looks lovely and makes every bite special. Test your oven temperature with an oven thermometer if you can—sometimes they run hot or cold, and overbaking is the most common mistake I see. If you want to swap ingredients, try whole wheat flour or coconut sugar for a healthier spin, but remember, it might slightly change the texture. As for the glaze, I’ve tested maple syrup and lemon glaze, and both add a lovely extra layer of flavor—go with what suits your mood! Personal tip: I love adding a handful of chopped walnuts or toasted coconut on top before baking for an extra crunch. It’s a forgiving recipe, so feel free to experiment. Just keep the zucchini moisture in check, and you’ll get a loaf that’s moist, flavorful, and picture-perfect every time.

Storing and Reheating Tips

This loaf stays wonderfully moist for a couple of days, especially if stored properly. I usually wrap slices tightly in plastic wrap or keep the whole loaf in an airtight container at room temperature—works like a charm for up to two days. If you want to keep it longer, refrigerate it in an airtight container; just let it sit at room temp or give it a quick warm-up in the microwave before serving. For freezer stash, wrap slices individually in plastic wrap and then place in a freezer-safe bag—this way, they won’t get freezer burn, and you can enjoy a slice anytime. When ready to eat, thaw at room temperature or pop a slice in the microwave for 10-15 seconds—trust me, it’s almost like fresh out of the oven. If you added glaze, wait until the bread has fully thawed before adding it—otherwise, the glaze might melt off. This way, your loaf stays fresh and delicious, whether you’re savoring it on Day 1 or Day 5. My personal tip? Toast a slice slightly and spread with a dollop of butter or cream cheese—so good!

Frequently Asked Questions

Final Thoughts

Honestly, this moist zucchini loaf with cream cheese swirl has become my comfort baking go-to—it’s easy, adaptable, and always gets rave reviews from family and friends. I love how it feels so cozy yet surprisingly fresh, thanks to the zucchini. The swirl of cream cheese adds a little luxury that makes this loaf feel special for weekend brunch or a sweet breakfast. Plus, I love sneaking extra veggies into something that tastes like a dessert—madly satisfying! If you’re anything like me, you’ll find that once you start making this, it becomes a regular staple in your baking rotation. Remember, don’t be afraid to play around with the ingredients—have fun with it and make it your own. I’d love to hear how yours turns out, so don’t forget to leave a comment or tag me in your photos! Happy baking, and I can’t wait for you to enjoy every slice of this cozy, delicious loaf.

Cannoli Recipe

Thin, crispy shells are filled with a sweet but tangy filling made with ricotta, mascarpone, and powdered sugar.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 1 hour hr

Total Time 5 hours hrs

Servings: 25

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Shell Dough

• 1.75 cups all-purpose flour
• 2 tablespoons sugar
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 2 tablespoons unsalted butter cold, cubed
• 1 large egg
• 0.25 cup sweet Marsala wine
• 1 tablespoon water
• 0.5 tablespoon distilled white vinegar
• 8 cups vegetable oil for frying
• 1 large egg white beaten

Cannoli Filling

• 2 cups ricotta cheese strained
• 2 cups mascarpone cheese cool
• 2 cups powdered sugar
• 4 ounces semi-sweet chocolate chopped, optional
• 0.75 cup mini chocolate chips optional

Method

 

Make the Shell Dough

1. Combine the flour, sugar, cinnamon and salt in a medium sized bowl. Add the cubed butter and use a pastry cutter or fork to cut it into the flour mixture. When the butter pieces are about the size of peas, use your fingers to continue working the butter into the flour until the butter is evenly distributed. Form a well in the middle of the mixture and set aside.
2. In a small bowl, beat the egg. Add the egg, wine, water and vinegar to the well in the flour mixture. Stir mixture together with a fork. It’ll look a little shaggy at first and then start to come together. Switch to using your hands and help the dough form a cohesive ball, kneading it together in the bowl.
3. Pour the dough out onto a lightly floured countertop or work surface and knead it. Use the heel of your hand to push the dough away from you, then fold it back onto itself. Repeat, adding more flour as needed to prevent sticking, until the dough is cohesive, elastic and soft. The texture of the ball of dough may look a little rough. It will smooth out as it rests.
4. Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to 24 hours.

Make the Filling

1. Add the drained ricotta, mascarpone cheese and powdered sugar to a medium size bowl and gently fold together until well combined. Don’t over mix. Mascarpone cheese can start to break down if it’s over mixed and then it won’t firm back up as well.
2. Cover and chill in the fridge for 2-3 hours, while you finish making the cannoli shells.

Create the Shells

1. Grease the cannoli mold with a little vegetable oil or spray them lightly with non-stick baking spray. Set aside.
2. Remove the dough from the fridge and cut in half. Wrap one half back up in the plastic wrap and set aside.
3. Place the other half on a lightly floured countertop or work surface and lightly dust with flour. Roll it out, dusting with more flour as needed, to prevent sticking. The dough may spring back at you, but keep rolling it out, adding flour as needed. Sometime a light dusting of flour before rolling can help it not spring back so much. Once it’s rolled out to about 1/8-inch thick, use a 4 or 4 ½ inch round cutter to cut out as many circles as will fit. Place the circles under a layer of clear wrap.
4. Repeat the rolling process with the second half of the dough. Be sure to keep all the circles that have been cut under a layer of clear wrap to prevent them from drying out. You may notice that they spring back and get much smaller than they were when you cut them out. That’s ok.
5. Combine the scraps from the two batches of dough and repeat the rolling process 1-2 more times, until you’ve used it all or have about 25 shells.
6. Let the covered circles sit for about 10 minutes, so that the dough can relax. By the time you’re done cutting them all out, the first ones that were cut may have been sitting long enough.
7. Again, working one circle at a time, place a cannoli mold down the middle of the dough round, then bring one side up and over so that it’s resting on the mold. Brush the edge on the mold with the beaten egg white, then fold the opposite side of the dough up and over the mold, pressing it onto the eggy surface so that they overlap. Set aside while you work on the rest.
8. While you form the shells, heat up the oil. Pour the vegetable oil into a large Dutch oven or deep skillet so that you have about 2-3 inches of oil. Clip the candy thermometer to the side of the pot and heat over medium-high until the oil is at 375°F. Reduce heat to medium and continue to heat. Line a baking sheet with paper towels.
9. Use a pair of tongs to add the shells to the hot oil, 2-3 at a time. You want the shells fully covered by the oil. Fry the shells until the dough blisters and begins to turn golden, about 1-2 minutes. Use the tongs to grab the mold and remove the hot shell from the oil. Place on the paper towel lined pan to cool. Keep an eye on the oil temperature and adjust the cooking temperature as needed to maintain around 375°F.
10. Allow the shells to cool for a minute, then very carefully remove the molds and allow the shells to cool completely.
11. If coating the ends of the cannoli shells in chocolate, melt the chocolate and dip the ends of the shells into the chocolate, gently shaking off the excess. Set on parchment paper to cool completely.
12. To fill them, grab the filling from the fridge and add it to a piping bag or Ziplock bag. Snip off the corner, about an inch long, and pipe the filling into the cooled cannoli shells. You’ll want to pipe from the ends, piping from the middle out on one side, then repeat on the other side. If decorating the ends, add that now. Dust with powdered sugar and serve.
13. Store leftovers in an air-tight container in the fridge. The shells will soften over time, staying crispy for only about an hour. You can also freeze them in an air-tight container for up to a month. Thaw them in the fridge before using, to keep the shells from getting too soggy. You can also freeze the shells un-filled.

Notes

Store leftovers in an air-tight container in the fridge. The shells will soften over time, staying crispy for only about an hour. You can also freeze them in an air-tight container for up to a month. Thaw them in the fridge before using, to keep the shells from getting too soggy. You can also freeze the shells un-filled.