Easy Spiced Pecans A Sweet Holiday Treat
There’s just something about baking that feels like wrapping yourself in a cozy blanket, isn’t there? I remember childhood afternoons at my grandma’s house, the smell of fresh baked goods swirling through the air, making everyone relaxed and happy. That’s exactly what this Cherry Almond Zucchini Cake does for me — it’s like a warm hug in dessert form. I’ve made this countless times, and every single batch disappears in minutes at my house (seriously, I have to hide slices just to savor one myself). It’s incredibly flavorful, surprisingly simple, and downright addictive. Plus, it’s a sneaky way to get some veggies into the kids’ snack time — my kids ask for this all the time, especially when I toss in a handful of fresh cherries or a dash of almond extract. Trust me, once you try this, it’ll become a go-to whenever you need a little sweetness and a big smile from your family. So, grab your zucchinis — yeah, those humble summer squash — and let’s get baking!
What is a cherry almond zucchini cake?
Think of it as a cross between your favorite quick bread and a fruity, nutty cake — that’s basically what Cherry Almond Zucchini Cake is. It’s a moist, tender loaf or cake filled with grated zucchini that keeps it oh-so-soft and slightly green in color, but don’t let that scare you. It’s essentially a sneaky vegetable upgrade that makes the cake super moist without losing any of its sweet, almond-flavored charm. The cherries add bursts of tartness with every bite, and the almond extract gives it a warm, cozy aroma that makes your kitchen smell like a bakery. The name says it all: cherry for the fruit, almond for that lovely nutty note, and zucchini because, well, it’s the secret ingredient (like a little magic trick from me to you). This dish is perfect for breakfast, a snack, or even dessert — it’s super versatile and friends, it’s a real crowd-pleaser.
Why you’ll love this recipe?
What I love most about this Cherry Almond Zucchini Cake is how it manages to be both hearty and delicate at the same time. The flavor profile is simple but unforgettable — the sweet cherries paired with the warm almond notes make every bite feel indulgent, yet it’s built on a foundation of wholesome vegetables. Plus, this one’s a lifesaver on busy nights when I want something comforting without heading into the bakery. The batter comes together in minutes, and I swear, once it’s in the oven, that smell alone is enough to bring everyone running. I’ve tested this with almond milk instead of regular dairy, and honestly, it made it even creamier — give it a try if you’re dairy-free! The best part? It’s a budget-friendly bake, using ingredients I always keep on hand, and it’s so adaptable. Want to add a handful of walnuts? Be my guest. Prefer dried cherries instead of fresh? No problem. It’s a recipe that invites your personal touch. My kids ask for this all the time, especially when I sprinkle a little extra chopped almonds on top or serve it with a dollop of yogurt. It’s just that kind of versatile, comforting bake that feels like home. Trust me on this, once you get the hang of it, it’ll be in your regular rotation — and don’t be surprised when everyone asks for seconds.
How do I make a Zucchini cake?
Quick Overview
This cake couldn’t be easier: grate the zucchini, mix your wet and dry ingredients separately, then fold everything together — all within about 10 minutes. The secret to keeping it moist and flavorful is not overmixing, which keeps the batter tender and light. The chopped cherries get layered and swirled into the batter before baking, creating lovely pockets of tartness and color. After just under an hour in the oven, you’ll have a beautiful, fragrant cake that’s perfect for slicing and serving warm or at room temp. The glazing (or not, if you prefer it lightly dusted with powdered sugar) makes it look fancy without extra fuss. It’s a straightforward recipe that’s perfect for those days you’re short on time or just want to bake something comforting without a ton of prep. Best of all, the whole family will love the moist texture and burst of fruit—I promise you’ll want to make this often!
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 medium zucchinis, patted dry)
– 1 1/2 cups all-purpose flour (or your favorite gluten-free blend)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup granulated sugar (can reduce to 1/3 if you prefer less sweetness)
– 1/2 cup brown sugar (for depth and moisture)
– 2 large eggs
– 1/2 cup vegetable oil or melted coconut oil
– 1 teaspoon vanilla extract
– 1 teaspoon almond extract (trust me on this, it’s worth it!)
For the Filling:
– 1 cup fresh cherries, pitted and chopped (or frozen, thawed)
– 2 tablespoons sugar (adjust based on sweetness of cherries)
– A pinch of cinnamon for extra warmth (optional)
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or almond milk
– 1/2 teaspoon almond extract (for flavor)
– Decorate with sliced almonds or extra cherries if desired
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease your loaf pan or cake pan generously with butter or cooking spray. You can also line it with parchment paper for easier removal. While it’s warming up, grate the zucchinis using a box grater, then squeeze out as much excess moisture as you can — this helps prevent the cake from getting soggy. I always do this when I want a beautifully moist cake that holds together perfectly.
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using. Mixing your dry ingredients well ensures even rising, and helps prevent lumps. I’ve learned this the hard way — overmixing the flour causes dense, tough baked goods. So just a quick whisk is enough.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, then add the sugars, oil, vanilla, and almond extracts. Whisk until everything looks smooth and slightly fluffy — this incorporates air, giving the cake a light texture. I like to do this in a small bowl to get it nice and integrated before adding to the dry ingredients.
Step 4: Combine
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together using a spatula — don’t overmix! You want just combined batter with a few lumps, because overmixing at this stage can make the cake dense. Then, fold in the grated zucchini and chopped cherries, just until evenly distributed. This is where your patience pays off.
Step 5: Prepare Filling
While the batter rests, toss the cherries with a tablespoon of sugar and a pinch of cinnamon if you like. This makes them sweeter and prevents them from sinking during baking. You can also experiment with dried fruits or nuts — whatever your family loves.
Step 6: Layer & Swirl
Pour half of the batter into the prepared pan. Evenly sprinkle or dollop half of the cherry mixture on top. Cover with the remaining batter and gently swirl with a butter knife or skewer, creating pretty marbled effects and distributing the fruit throughout. This step is super fun — the visual of the marbling makes the cake look like a bakery masterpiece!
Step 7: Bake
Pop it into the oven and bake for about 55-60 minutes, or until a toothpick inserted in the center comes out clean. Don’t rush this part — a slightly longer bake makes sure it’s cooked through. My oven runs a little hot, so I often cover the top with foil halfway through if it’s browning too fast. Let it cool in the pan for at least 15 minutes before transferring to a wire rack. Trust me, patience is key here, or you’ll end up with a crumbly mess.
Step 8: Cool & Glaze
Once slightly cooled, drape it with your glaze. Mix powdered sugar with milk and almond extract until smooth; it should be thick but pourable. Drizzle generously over the top — this glaze transforms the look and adds a subtle almond flavor. Alternatively, sprinkle sliced almonds or extra cherries on top for presentation.
Step 9: Slice & Serve
Use a serrated knife for clean cuts, and serve slices warm or at room temperature. I love to serve this with a dollop of whipped cream or a spoonful of Greek yogurt — it just takes it to the next level. Trust me, the aroma alone makes this irresistible, and it’s wonderful whether eaten fresh or the next day (if you can wait!).
What to Serve It With
This cake is incredibly versatile, making it perfect at any time of day. For breakfast, serve it alongside a strong cup of coffee or a glass of cold milk — it’s like a treat that’s also kinda wholesome. When I serve it at brunch, I love pairing it with a fruit compote or a dollop of mascarpone cheese, which balances out the sweetness beautifully. As an after-dinner dessert, I like to warm a slice and add a drizzle of caramel or a scoop of vanilla ice cream. For a casual snack, it’s fantastic with a cup of tea or a glass of almond milk — my kids actually ask for this as an after-school treat. Honestly, I find it’s one of those baked goods that adapts perfectly to the mood and occasion, and it’s always met with happy faces and lots of compliments. Plus, the leftover slices make a lovely lunchbox addition, or you can freeze slices for later. No matter how you serve it, the cozy, fruity goodness will sing your praises!
Top Tips for Perfecting Your Cherry Almond Zucchini Cake
Over the years, I’ve learned a few tricks that make this cake turn out just right every time. First, grating the zucchini and squeezing out excess moisture is crucial — don’t skip this step or your cake might be a soggy mess. I tested this with various zucchinis, and the smaller, fresher ones definitely yield the best results. When you mix the wet ingredients, don’t overbeat; a gentle whisk works best to keep the batter tender. The swirling step is where you can get creative: try zig-zags, figure-eights, or just randomly swirl for a rustic look. I’ve also played around with different cherries — dried, frozen, fresh — and each adds a slightly different flavor punch. Substituting almond flour for a portion of the all-purpose flour adds nuttiness if you want to boost the almond flavor. Remember, oven temperatures vary, so keep an eye on the baking time, and insert a toothpick to check for doneness — it should come out moist but without wet batter. Finally, I learned that glazing while slightly warm helps the glaze set beautifully without running or pooling too much. Just a few of these small tweaks can elevate your baking game and ensure every slice is just perfect.
Storing and Reheating Tips
This cake stays fresh for about 2 days at room temperature if covered tightly with plastic wrap or stored in an airtight container. I recommend refrigerating leftovers if you live somewhere warm or if it’s very humid — just keep it well wrapped or in a sealed container. Reheated slices in the microwave for about 15-20 seconds are just as delicious; the moistness and flavors revive perfectly. If you want to keep it longer, freeze slices individually wrapped in plastic, then thaw at room temperature or in the fridge when you’re ready to enjoy. A tip I always follow: add the glaze only when serving, to keep it shiny and fresh. You can also dust the top with powdered sugar for a quick finish if you didn’t glaze it. This cake is best enjoyed fresh but still tastes great even after a couple of days if stored properly. Just remember to bring it to room temp before slicing if you refrigerate it — it softens up and brings out the flavors even more.
Frequently Asked Questions
Final Thoughts
If you’re looking for a cozy, crowd-pleasing bake that sneaks in some veggies without sacrificing flavor, this Cherry Almond Zucchini Cake is your new best friend. It’s one of those recipes I keep coming back to — simple enough for busy weekdays, special enough for family gatherings. The combination of cherries and almonds is a match made in heaven, and the zucchini keeps it tender and moist in the most natural way. I love how forgiving and adaptable it is; you can swap ingredients, add nuts, toss in different fruits, or tweak the sweetness to suit your taste. Every time I bake this, I remember summers at my grandma’s, and it makes me feel right at home. I hope you’ll try it soon and see how it becomes a beloved part of your family’s baking repertoire too. Happy baking! And don’t forget to leave a comment or share your version — I love seeing your twists and tricks!
candied pecans
Ingredients
Method
- Beat egg whites with a whisk for a minute until frothy. Add sugar, vanilla, cinnamon, and salt. Beat again. Fold in pecan halves until completely coated.
- Line a 15x10x1 inch baking sheet with parchment paper. Pour pecans onto parchment and bake in a 225°F oven for one hour. Stir pecans every 15 minutes.
- Remove and cool completely. ENJOY!
