Holiday Spiced Eggnog Cupcake Delights
Oh, hey there! Come on in, grab a mug. I was just thinking about this amazing zucchini bread I whipped up yesterday, and it got me all nostalgic. You know, the kind that’s perfectly moist, not too sweet, and has just the right hint of cinnamon? It’s funny, my grandma used to make this incredible zucchini bread, and I always thought nothing could ever top it. But then, I stumbled upon this recipe, tweaked it a bit over the years, and honestly, I think it might just give hers a run for its money. It’s the kind of treat that just makes your whole day a little bit brighter, and it’s surprisingly simple, which is a lifesaver on those chaotic weeknights. If you’re looking for a truly comforting bake that tastes like pure sunshine and cozy hugs, you’ve found it. This isn’t just any zucchini bread; it’s the one your family will be begging for, the one you’ll want to keep all to yourself (but will happily share, of course!).
What Is Zucchini Bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t rely on yeast for leavening. Instead, we use baking soda and baking powder, which makes it super speedy to put together. The star ingredient, zucchini, might sound a little strange in a sweet bread, but trust me on this one, it’s pure magic. When grated and mixed into the batter, it adds this incredible moisture and tenderness without imparting any strong flavor. Think of it as a secret weapon for a perfectly soft crumb! This recipe is essentially a warm, spiced cake that happens to have a healthy dose of vegetables hidden inside. It’s a classic for a reason, and this version is my absolute favorite because it hits all the right notes: not too dense, not too crumbly, and with just the right amount of sweetness and spice. It’s the kind of comfort food that feels like a warm hug on a chilly day.
Why you’ll love this recipe?
Honestly, where do I even start with why this zucchini bread is my absolute favorite? First off, the flavor is just divine. It’s got that warm, comforting cinnamon and nutmeg vibe that just screams “home.” But it’s not overwhelmingly spiced; it’s perfectly balanced. And the texture? Oh, the texture! It’s so incredibly moist and tender, thanks to the clever use of zucchini, that it practically melts in your mouth. It’s not dense or heavy like some quick breads can be; it’s light and airy with a beautiful crumb. And the ease of it all! I swear, you can have this mixed up and in the oven in about 15 minutes. It’s a true weeknight warrior. Plus, it’s incredibly budget-friendly. Zucchinis are usually pretty cheap, and the rest of the ingredients are pantry staples for most bakers. I’ve also found it’s super versatile. You can add chocolate chips, nuts, or even a swirl of cream cheese if you’re feeling fancy. But even as is, it’s perfection. What I love most about this recipe, though, is the pure joy it brings. It’s the kind of bake that makes your kitchen smell absolutely incredible, and the look on people’s faces when they take their first bite? Priceless. It’s even better than my own mom’s famous banana bread, and that’s saying something!
How to Make My Go-To Zucchini Bread
Quick Overview
This recipe is all about simplicity and delicious results. We’ll start by combining our dry and wet ingredients separately before bringing them together for a quick mix. Then, we’ll fold in the star of the show, grated zucchini, and pour it into a prepared pan. A simple bake in the oven, a quick cool down, and you’ll have a loaf of pure bliss. It’s honestly that straightforward, and the result is a wonderfully moist and flavorful zucchini bread that’s perfect for any time of day.
Ingredients
For the Main Batter:
2 cups all-purpose flour (I love using a good quality unbleached flour for the best texture)
1 teaspoon baking soda (Make sure it’s fresh for maximum lift!)
1/2 teaspoon baking powder (This works with the soda for that perfect rise)
1/2 teaspoon salt (Just a touch to balance the sweetness)
1 teaspoon ground cinnamon (Don’t skimp here, it’s key for that warm flavor!)
1/4 teaspoon ground nutmeg (A little hint adds so much depth)
1 1/2 cups granulated sugar (You can reduce this slightly if you prefer, but I find this amount perfect)
2 large eggs (At room temperature, they incorporate better)
3/4 cup vegetable oil (Or canola oil; it keeps the bread wonderfully moist. Melted butter can work too, but oil is my secret for extra moisture!)
1 teaspoon vanilla extract (Pure vanilla extract makes a noticeable difference)
1 cup grated zucchini (About 1 medium zucchini, packed lightly)
For the Filling (Optional but Recommended!):
1/2 cup chopped walnuts or pecans (Optional, but adds a lovely crunch)
1/2 cup chocolate chips (Semi-sweet are my go-to, but dark or milk chocolate work too!)
For the Glaze (My Little Secret!):
1 cup powdered sugar
2-3 tablespoons milk (or almond milk, which actually makes it creamier!)
1/4 teaspoon vanilla extract (Optional, for an extra flavor boost)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven preheated to 350°F (175°C). This is super important for an even bake. Then, grab a standard loaf pan (about 9×5 inches). I like to grease it really well with butter or cooking spray, and then dust it lightly with flour. This little extra step ensures your beautiful bread doesn’t stick. For an even easier release, you can also line the pan with parchment paper, leaving some overhang on the sides to lift it out later. I usually do this when I know I’ll be giving some away!
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk for about 30 seconds. This not only ensures everything is evenly distributed but also helps aerate the flour a bit, which contributes to a lighter loaf. Don’t skip this step – it’s a simple way to avoid pockets of baking soda or salt in your finished bread.
Step 3: Mix Wet Ingredients
In a larger bowl, beat the granulated sugar and eggs together until they’re light and fluffy. This usually takes a couple of minutes with an electric mixer, or a bit longer by hand. Then, gradually pour in the vegetable oil while continuing to mix. Finally, stir in the vanilla extract. You want a smooth, emulsified mixture here. It should look glossy and inviting!
Step 4: Combine
Now, we’re going to add the dry ingredients to the wet ingredients. I like to add them in two or three additions, mixing gently after each one. The key here is *not to overmix*. Just mix until the streaks of flour are *almost* gone. Overmixing develops the gluten too much and can result in a tough loaf. A few small lumps are perfectly fine! This is where the magic starts to happen.
Step 5: Prepare Filling
If you’re using nuts or chocolate chips, now’s the time to stir them into the batter. Gently fold them in with a spatula until they’re just incorporated. This is also when I’ll gently fold in the grated zucchini. Make sure to squeeze out as much excess moisture as you can from the zucchini before adding it – this is a crucial step for preventing a soggy loaf! You can do this by wrapping it in a clean kitchen towel or paper towels and giving it a good squeeze.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan and spread it evenly. If you’re doing a swirl, now’s the time to add it. I like to add a generous amount of chocolate chips or nuts over this first layer. Then, carefully pour the remaining batter on top, smoothing it out. For a really beautiful finish, you can sprinkle some extra chocolate chips or nuts on top. This isn’t really a ‘swirl’ in the traditional sense, but it adds lovely pockets of goodness throughout.
Step 7: Bake
Pop that beautiful batter into your preheated oven. Bake for about 55-70 minutes. Baking time can vary depending on your oven, so it’s always best to check for doneness around the 55-minute mark. The best way to tell is to insert a toothpick or a thin knife into the center of the loaf. If it comes out clean, it’s ready! If it comes out with a little moist batter, give it another 5-10 minutes and check again. You want a beautiful golden brown crust. If the top starts browning too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once it’s out of the oven, let the loaf cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully remove it from the pan and place it on a wire rack to cool completely. This is *super important* if you want to glaze it. If you try to glaze a warm loaf, the glaze will just melt and drip off. Once it’s completely cool, it’s time for the glaze! Whisk together the powdered sugar, milk (start with 2 tablespoons and add more until you get your desired consistency – I like it pourable but not too thin), and vanilla extract. Drizzle it over the top, letting it cascade down the sides. It looks so pretty!
Step 9: Slice & Serve
Once the glaze has set a bit (about 15-20 minutes), it’s ready to slice and serve! I find a serrated knife works best for clean cuts. This bread is delicious at room temperature, but if you’re feeling really indulgent, a tiny bit of butter on a warm slice is heavenly. Enjoy every single bite!
What to Serve It With
This zucchini bread is a true chameleon; it fits into so many occasions! For a simple
Breakfast: I love to have a slice with my morning coffee. It’s just the perfect amount of sweet and spice to get your day going without feeling heavy. Sometimes I’ll toast a slice lightly, and it gets all warm and gooey, especially if you’ve added chocolate chips! It’s also fantastic with a dollop of plain Greek yogurt or a drizzle of honey for a slightly healthier morning treat.
For Brunch: This bread is a showstopper on a brunch buffet. I’ll often make two loaves – one plain, and one with chocolate chips! Arrange slices on a platter alongside fresh fruit, maybe some quiche or bacon. It adds a lovely homemade touch that guests always rave about. A mimosa or a nice pot of tea pairs wonderfully with it.
As Dessert: Don’t underestimate this as a dessert! After dinner, a warm slice with a scoop of vanilla bean ice cream is pure decadence. Or, if you’re feeling a bit more sophisticated, serve it with a light berry compote or a drizzle of crème anglaise. It’s a comforting end to any meal.
For Cozy Snacks: This is my go-to when that 3 PM craving hits, or for a little something before bed. It’s perfect with a glass of milk – a little taste of childhood nostalgia for me. It’s also a fantastic treat to pack for a picnic or to share with neighbors. My kids honestly ask for this all the time, especially when they have friends over. It’s the ultimate crowd-pleaser!
Top Tips for Perfecting Your Zucchini Bread
I’ve made this zucchini bread more times than I can count, and along the way, I’ve picked up a few little tricks that I think make all the difference. Here are my top tips to help you achieve zucchini bread perfection:
Zucchini Prep: This is hands-down the most important step for a tender loaf. Always, always, *always* squeeze out as much liquid as possible from your grated zucchini. I usually grate my zucchini using the large holes of a box grater. Then, I pile it into a clean kitchen towel (or a few layers of paper towels) and twist and squeeze like crazy over the sink. You’ll be amazed at how much water comes out. If you skip this, your bread will be dense and possibly gummy. It’s worth the extra minute!
Mixing Advice: Remember what I said about not overmixing? It’s crucial for a tender crumb. Mix the wet and dry ingredients *just* until they’re combined. A few little streaks of flour are totally fine and will disappear as you fold in the zucchini. Overmixing develops the gluten, leading to a tough, dense bread, and we definitely don’t want that. Gently does it!
Swirl Customization: While this recipe doesn’t have a traditional swirl, if you wanted to add one, say with some cocoa powder and sugar mixed together, you’d dollop spoonfuls of the filling mixture over the first layer of batter, then pour the remaining batter on top. Then, you’d gently swirl with a knife or skewer – just a few passes to create marbling, not to fully combine. It adds a beautiful visual element and a surprise flavor.
Ingredient Swaps: I’ve experimented a lot! For a dairy-free version, I tested this with almond milk for the glaze, and it was surprisingly creamy and delicious. You can also swap out half the all-purpose flour for whole wheat flour if you like a slightly heartier loaf, though it might make it a tad denser. For nuts, pecans or walnuts are classics, but chopped almonds or even macadamia nuts would be delicious. And chocolate chips are always a good idea, of course!
Baking Tips: Always use the middle rack in your oven for the most even heat circulation. If your oven tends to run hot, you might want to reduce the temperature by 25°F (about 10°C) and check for doneness a little earlier. The toothpick test is your best friend! If the top is browning too quickly, loosely tent the loaf with aluminum foil. It’s better to bake it a little longer at a slightly lower temp than to have a burnt top and an underbaked middle.
Glaze Variations: The glaze is simple but effective. If you want it thicker, just add a tiny bit more powdered sugar. For a thinner, more drizzly glaze, add a drop more milk at a time. You can also add a pinch of cinnamon or a little orange zest to the glaze for a different flavor profile. If you’re not a fan of glaze, a simple dusting of powdered sugar is lovely, or you could even add a sprinkle of streusel topping before baking.
Storing and Reheating Tips
Once you’ve baked this beautiful zucchini bread, you’ll want to make sure you store it properly to keep it fresh and delicious. I’ve got a few tried-and-true methods:
Room Temperature: This is my preferred method for bread I plan to eat within a couple of days. Once the bread is *completely* cool (seriously, give it time!), wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh and moist at room temperature for about 2-3 days. If it has glaze, I sometimes leave the glaze uncovered for a bit until it’s set, then wrap. If it’s humid where you are, it might be best to refrigerate after day 2.
Refrigerator Storage: If you need it to last a little longer, the refrigerator is your friend. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a good quality airtight container. It should keep well in the fridge for up to a week. The texture might firm up slightly, but it will still be lovely, especially when reheated.
Freezer Instructions: This is the best way to make sure you always have a slice of deliciousness on hand! Again, make sure the bread is *completely* cool. Wrap the loaf tightly in plastic wrap, then in a layer of aluminum foil, and finally, pop it into a freezer-safe bag or container. It will keep beautifully in the freezer for up to 2-3 months. When you’re ready to enjoy it, you can thaw it at room temperature overnight, or if you’re in a hurry, you can gently reheat slices in a low oven (around 300°F / 150°C) until warmed through.
Glaze Timing Advice: If you’re freezing the bread, I highly recommend glazing it *after* you’ve thawed and reheated it. If you freeze it with the glaze on, it can sometimes become a little sticky or uneven after thawing. For refrigeration, I usually add the glaze on day 1 or 2, and it holds up pretty well.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite zucchini bread recipe! It’s honestly more than just a recipe to me; it’s a little piece of comfort, a taste of home, and proof that delicious things can be surprisingly simple to make. I truly believe this recipe has something for everyone, whether you’re a seasoned baker or just starting out in the kitchen. It’s a forgiving recipe that always delivers a moist, flavorful loaf that’s perfect for sharing (or not!). If you love this one, you might also enjoy my Ultimate Banana Bread or my Easy Apple Crumble. They have that same cozy, homemade feel. I really hope you give this zucchini bread a try; I can’t wait to hear how yours turns out! Happy baking, and remember to enjoy every delightful bite!
Eggnog Cupcakes
Ingredients
Method
- Preheat oven to 350°F. Line a cupcake pan with paper liners.
- Add flour, nutmeg, baking powder, baking soda and salt in a large bowl and stir to combine.
- In another bowl add butter and sugar and beat with an electric mixer on medium until creamy (about 2 to 3 minutes). Add in eggs, one at a time, continuing to beat. Then add in the eggnog and beat to combine.
- Pour wet mixture into dry mixture and stir to combine.
- Spoon batter into muffin tin, about 0.5 way full.
- Bake for 25 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes before transferring to a wire rack. Once cooled completely, you are ready to frost the cupcakes.
- Cream the butter and powdered sugar together with an electric mixer on medium. Add in eggnog and vanilla extract and cream till smooth.
- Scoop icing into a pastry bag with a large tip to frost the cupcakes. Start from the outside edge and work your way towards the centre. Sprinkle with nutmeg, if desired.
