Easy Cannoli Homemade Dream

Okay, confession time. I’m not usually one to brag about a recipe, but this zucchini bread? This one’s a total game-changer. If you’ve ever found yourself staring at a mountain of zucchini from your garden (or a sale at the grocery store!) and wondered what on earth to do with it all, then pull up a chair. This isn’t just any zucchini bread; it’s the kind that makes your whole house smell like pure comfort, the kind that disappears faster than you can say “seconds, please.” My kids, who can be notoriously picky, practically beg for this, and honestly, I don’t blame them. It’s that perfect balance of moist, slightly sweet, and just… well, *perfect*. It reminds me of my grandma’s kitchen, a place filled with warmth and the best aromas. It’s like a hug in cake form, and I’ve been perfecting it for years. If you’ve ever tried making muffins or a cake and found it a bit dry, this is your lifesaver, especially for those times you want something homemade but don’t want to spend all day in the kitchen. It’s truly the ultimate comfort bake.

What is Zucchini bread?

So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it uses chemical leaveners (like baking soda and baking powder) instead of yeast, so you don’t have to wait for it to rise. The star ingredient, of course, is zucchini. Now, I know what you might be thinking – zucchini in a sweet bread? Trust me, it’s pure magic! The zucchini doesn’t add a strong vegetable flavor; instead, it lends an incredible moisture and tenderness to the bread. Think of it as nature’s secret weapon for the fluffiest, most decadent baked goods. It’s essentially a moist, flavorful cake disguised as bread, often studded with nuts or chocolate chips, and typically finished with a simple, delicious glaze. It’s a classic for a reason, a brilliant way to use up produce while creating something utterly delightful that everyone will love.

Why you’ll love this recipe?

There are so many reasons why this particular zucchini bread recipe has earned a permanent spot in my recipe box, and I just know you’re going to love it too. First off, the flavor is just out of this world. It’s sweet enough to satisfy a craving, but not so sweet that it’s overwhelming. The warmth of the cinnamon, the subtle richness from the oil, and the tender crumb all come together in a way that’s just divine. And let’s talk about texture – it’s unbelievably moist. This is thanks to the grated zucchini, which releases its water content as it bakes, creating a super tender interior. My kids ask for this all the time, and it’s my go-to when I need a quick bake that feels special. Secondly, the simplicity! Seriously, it’s so easy to whip up. You just mix some dry ingredients, some wet, and then combine them. No fancy equipment needed, just a bowl and a whisk. This is a lifesaver on busy weeknights when you want to bake something comforting but don’t have hours to spare. It’s also surprisingly budget-friendly. Zucchini is often very affordable, and the other ingredients are pantry staples. Plus, it’s incredibly versatile. While I adore it plain or with walnuts, you can easily add chocolate chips for an extra treat, or even a hint of nutmeg. It’s genuinely a crowd-pleaser, perfect for bake sales, potlucks, or just enjoying with a cup of coffee on a lazy Sunday morning. What I love most about this is its comforting nature; it’s the kind of recipe that feels like home, no matter where you are.

How do you make Zucchini bread?

Quick Overview

Making this zucchini bread is surprisingly straightforward. You’ll whisk together your dry ingredients, then your wet ingredients separately, and finally, bring them all together with the star, grated zucchini. The batter comes together in minutes, and the swirling of the filling is the fun, artistic part! It bakes up beautifully, filling your kitchen with an irresistible aroma. It’s truly one of the easiest quick bread recipes out there, and the results are consistently fantastic.

Ingredients

For the Main Batter:
2 cups all-purpose flour (I use unbleached for a slightly chewier texture)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (this is key for that cozy flavor!)
1/4 teaspoon ground nutmeg (optional, but lovely)
1 1/2 cups granulated sugar (you can reduce this slightly if you prefer, but I find this is perfect)
2 large eggs, at room temperature (they incorporate better!)
1 cup neutral oil, like vegetable or canola (you can also use melted unsalted butter for a richer flavor, but oil keeps it super moist)
1 teaspoon vanilla extract
2 cups grated zucchini, packed (about 2 medium zucchinis – more on prepping this later!)
1/2 cup chopped walnuts or pecans (optional, but highly recommended for crunch!)
1/2 cup chocolate chips (optional, if you’re feeling extra decadent)

For the Filling:
1/4 cup packed brown sugar (light or dark, both work beautifully)
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger (optional, but it adds a lovely warmth)

For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk (or a dairy-free alternative like almond milk)
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 350 degrees F (175 degrees C). Now, grab a standard loaf pan (9×5 inches is ideal). I like to grease it really well with butter or cooking spray, and then lightly flour it. This extra step ensures your beautiful bread slides right out, no sticking drama! You can also line it with parchment paper for even easier removal, just make sure to leave a little overhang to lift it out.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). Whisking them together well ensures everything is evenly distributed, so you don’t end up with a bite that’s too salty or has too much leavening. This step is super important for a consistent rise and even flavor!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar, eggs, oil (or melted butter), and vanilla extract until everything is well combined and smooth. I like to make sure the eggs are fully incorporated, so it’s nice and emulsified.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula or wooden spoon until *just* combined. It’s really important not to overmix here. A few streaks of flour are perfectly fine! Overmixing develops the gluten too much, which can lead to a tough bread, and we definitely don’t want that. Then, gently fold in your grated zucchini and any nuts or chocolate chips you’re adding. You want to see those lovely green flecks of zucchini throughout the batter.

Step 5: Prepare Filling

In a small bowl, mix together the brown sugar, cinnamon, and ginger (if using). This is your simple, yet incredibly flavorful, filling that will create those delightful pockets of spice throughout the bread.

Step 6: Layer & Swirl

Pour about half of the batter into your prepared loaf pan. Sprinkle about half of the brown sugar filling mixture over the batter. Then, spoon the remaining batter on top, and sprinkle the rest of the filling over that. Now for the fun part – take a knife or a skewer and gently swirl the filling through the batter. Don’t overdo it; you want distinct swirls, not a uniform mix. This creates beautiful pockets of cinnamon-spiced goodness in every slice.

Step 7: Bake

Pop that pan into your preheated oven. Bake for 50-65 minutes. The time can vary depending on your oven, so keep an eye on it. 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, you can loosely tent it with foil for the remainder of the baking time.

Step 8: Cool & Glaze

Once baked, let the bread cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert it onto a wire rack to cool completely. Trying to glaze a warm bread is a recipe for a melted mess, so patience is key here! Once it’s completely cool, it’s time for the glaze. Whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla until smooth. You want a pourable but not too thin consistency. Drizzle it over the top and let it set slightly. It’s pure perfection!

Step 9: Slice & Serve

Once the glaze has set, slice your beautiful zucchini bread. I like to use a serrated knife for clean cuts. Serve it at room temperature for the best texture and flavor. It’s wonderful on its own, but I also love it with a smear of butter. Enjoy!

What to Serve It With

This zucchini bread is so wonderfully versatile, it’s welcome at almost any meal or occasion! For a delightful Breakfast, I love a thick slice toasted and spread with a little butter. It pairs beautifully with a hot cup of coffee or a glass of cold milk. For a more elegant Brunch spread, I’ll slice it thinner and arrange it on a pretty platter alongside fresh fruit, yogurt parfaits, and perhaps some quiche. It adds a lovely touch of sweetness and homemade charm. When we’re having it as Dessert, especially if I’ve added chocolate chips, it’s fantastic served slightly warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. It’s that perfect sweet ending without being overly heavy. And for those simple, Cozy Snacks, a slice with a cup of tea is just about the best thing ever. My family also loves it as an after-school treat. Honestly, it’s so good, it doesn’t really need anything, but these pairings just elevate it even further.

Top Tips for Perfecting Your Zucchini Bread

After making this countless times, I’ve picked up a few tricks that I think really make a difference. For Zucchini Prep, don’t skip grating it and letting it sit for a few minutes. You want to squeeze out as much excess moisture as you can. I usually grate it on the large holes of a box grater, then transfer it to a fine-mesh sieve or cheesecloth and give it a good squeeze. This is crucial for preventing a gummy texture and ensuring the bread bakes through properly. It also means your bread won’t be dense! When it comes to Mixing Advice, remember that less is more with quick breads. Once you combine the wet and dry ingredients, mix *just* until there are no dry streaks of flour visible. A few lumps are fine! Overmixing is the enemy of tender baked goods. For Swirl Customization, be playful! You don’t need perfect patterns. Gentle swirls are best; you want to see the contrast between the batter and the spiced filling. For Ingredient Swaps, if you don’t have walnuts, pecans are a great alternative. For a dairy-free version, you can use plant-based milk for the glaze and ensure your chocolate chips are dairy-free. I’ve also tested this with almond milk in the glaze, and it actually made it even creamier! When it comes to Baking Tips, always trust the toothpick test. Ovens can be finicky, so it’s your best guide. If your loaf is browning too fast, don’t be afraid to loosely tent it with foil. This allows the inside to cook through without burning the top. For Glaze Variations, if you prefer a lighter sweetness, you can always just dust the cooled bread with a little powdered sugar instead of making a full glaze. Or, for a tangier kick, add a tiny bit of lemon juice to the glaze.

Storing and Reheating Tips

Properly storing your delicious zucchini bread will ensure it stays moist and delicious for days. For Room Temperature storage, once the bread is completely cool (and the glaze is set), I wrap it tightly in plastic wrap or place it in an airtight container. It will keep well for about 2-3 days at room temperature. If it’s a particularly warm day or you live in a humid climate, refrigerating might be a better option to prevent spoilage. For Refrigerator Storage, place it in an airtight container or wrap it well. It will stay fresh in the fridge for up to a week, though I find the texture is best within the first 4-5 days. Just a heads-up, refrigeration can sometimes slightly dry out baked goods, so be mindful of that. If you want to make a big batch and save some for later, Freezer Instructions are your best friend. Wrap the cooled, unglazed loaf (or slices) tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To thaw, simply leave it at room temperature overnight, or reheat it gently. For reheating, I like to warm slices in a toaster oven or a regular oven at a low temperature (around 300°F or 150°C) for a few minutes until warmed through. This is especially great if you froze it unglazed. For Glaze Timing Advice, I always recommend glazing *after* the bread has completely cooled and *before* storing it for room temperature or refrigeration. If you plan to freeze it, it’s best to freeze it without the glaze and add it once it’s thawed and ready to serve.

Frequently Asked Questions

Final Thoughts

So there you have it – my tried-and-true, utterly delicious zucchini bread recipe. It’s more than just a recipe to me; it’s a memory-maker, a comfort provider, and a testament to how simple ingredients can create something truly special. The moistness, the hint of spice, that lovely tender crumb – it all comes together in a bake that’s just pure happiness. If you’re looking for a go-to recipe that’s easy, forgiving, and always a hit, this is it. It’s perfect for using up that garden bounty or just for satisfying those baking cravings. I truly hope you give this a try and that it becomes a beloved recipe in your home too. I can’t wait to hear how yours turns out! Let me know in the comments if you try it, and if you have any special variations you love. Happy baking!

easy homemade cannoli

Thin, crispy shells are made and filled with a lightly sweet filling made with ricotta cheese, mascarpone, and powdered sugar in this Homemade Cannoli Recipe. Enjoy them plain or dip the shells in chocolate and add some mini chocolate chips!

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

  

Cannoli Shells

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

Cannoli Filling & Decoration

• 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 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 and 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. Gather the scraps, wrap and set aside.
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. Working one circle at a time, re-roll each circle, dusting with flour as needed, until it reaches its original size. After resting for about 10 minutes, it shouldn’t spring back so much and you should be able to get it to that size. You can try to roll it out and keep its round shape, but if it doesn’t stay round you can use your round cutter and re-cut the circle.
8. 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 into onto the eggy surface so that they overlap. Set aside while you work on the rest.
9. 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.
10. 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.
11. Allow the shells to cool for a minute, then very carefully remove the molds and allow the shells to cool completely.
12. 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.
13. 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.
14. 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.