Rich Dark Chocolate Bread Pudding Recipe
There’s something about starting my morning with the smell of freshly baked coffee cake—specifically this zucchini coffee cake that’s become a real family favorite over the years. I remember making it the first time during one of those lazy weekends when I had a little extra time, and since then, it’s made its way into our regular rotation. Honestly, my kids ask for this all the time, especially when I hide some extra zucchini in the batter—shhhh, don’t tell! It’s so good that it disappears in minutes at my house, and the best part? It’s super easy to whip up, even on my busiest days. The texture is moist and tender, the flavor is perfectly balanced with just a hint of sweetness, and that crumb topping? Totally addictive. If you’re like me and love a simple, comforting treat that’s great for breakfast, brunch, or even a casual dessert, then you’re really going to enjoy this one. Trust me on this—once you try it, you’ll be making it every other week!
What is Zucchini Coffee Cake?
Think of this zucchini coffee cake as a cozy hug baked into a cake. It’s essentially a moist, tender cake layered with shredded zucchini—yes, zucchini!—which keeps it incredibly soft and adds a sneaky vegetable boost. Now, the name “coffee cake” might make you think of that crumb-topped, cinnamon-scented slice you order at a café, and you’re right—that’s the vibe here. But I like to think of it as a breakfast-ready, family-friendly version that’s perfect for lazy weekends or even a quick brunch. The zucchini acts much like a neutral secret ingredient, giving the cake this natural moisture that I swear, almost makes it melt in your mouth. The crumb topping is my favorite part—crisp, buttery, with just enough sweetness to make every bite divine. It’s so versatile, too—you can add nuts, a drizzle of glaze, or even swap the sugar for honey if you’re feeling fancy. Basically, it’s a humble yet extraordinary treat that feels like a warm blanket on a morning.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how insanely easy it is to make. You probably have all the ingredients in your pantry right now! It’s a lifesaver on busy nights when I want something homemade but don’t have hours to slave in the kitchen. Plus, it’s budget-friendly—no fancy ingredients, just simple staples that I always do this when I need a quick, comforting dessert or breakfast. The flavor? Oh my gosh, it’s a perfect balance of sweet and slightly nutty from the zucchini, with that irresistible crunch from the crumb topping. And because it’s so moist, it stays fresh for days—if it lasts that long! I also love that you can customize it easily. Want more spice? Add a pinch of cinnamon or nutmeg. Feeling nuts? Toss some chopped walnuts on top. My kids especially love it warm, with a dollop of yogurt or a drizzle of honey. It’s honestly such a versatile piece of baking magic. I’ve tested this with almond milk and coconut oil, and I swear it made it even creamier and richer—try it next time! Honestly, once you make this, it’s going to be hard to go back to store-bought muffins or that dry coffee cake you get from the bakery. It’s just that good!
How do I make Zucchini Coffee Cake?
Quick Overview
This coffee cake comes together quickly, with a simple batter that’s mixed just enough to keep it tender. The secret is adding shredded zucchini right into the batter, which keeps everything moist and flavorful. The crumb topping is layers of butter, flour, sugar, and a pinch of cinnamon—super straightforward but adds so much texture and crunch! You’ll layer the batter and filling, swirl them beautifully, then bake until golden. It’s the kind of recipe that feels impressive but is totally foolproof: perfect for a weekend breakfast or making ahead for brunch guests. The entire process from start to finish takes about an hour, and the smell alone will have everyone at the door! I love that you can customize it with nuts or my favorite—just a drizzle of lemon glaze after baking. Once it’s cooled a bit, slicing into that tender crumb is pure heaven.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I prefer unbleached for better flavor)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 teaspoon cinnamon (optional but adds warmth)
– ¾ cup granulated sugar
– ½ cup brown sugar (for a richer flavor)
– ½ cup vegetable oil or melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture to avoid sogginess)
For the Filling:
– 4 oz cream cheese (softened for a creamy swirl, but totally optional)
– ¼ cup sugar
– 1 teaspoon vanilla
– ½ cup chopped nuts (walnuts or pecans—totally optional)
For the Crumb Topping:
– ⅓ cup all-purpose flour
– ¼ cup packed brown sugar
– ¼ cup cold unsalted butter (cut into small cubes)
– ½ teaspoon cinnamon
– A pinch of salt (to balance the sweetness)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Turn your oven on to 350°F (175°C). Grease a 9-inch square baking pan or a similar size dish. I like to line mine with parchment paper—makes cleanup a breeze! Make sure to set it aside while you prep the other ingredients.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of your leavening agents and spices, which means your cake rises evenly and tastes balanced every time.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugars, oil (or melted butter), eggs, and vanilla until smooth. I always do this first so I get a nice, lump-free batter. It helps to warm the eggs a bit if they’re just out of the fridge—that makes mixing easier and results in a fluffier cake.
Step 4: Combine
Add the wet mixture into the dry ingredients gradually, folding gently with a spatula until just combined. No overmixing here—just enough to get everything incorporated. Overmixing can make your cake dense, and nobody wants that!
Step 5: Prepare Filling
If using cream cheese, mix it with a tablespoon of sugar and vanilla until smooth. This creates a lovely creamy swirl. If you prefer a more straightforward cake, simply skip this step or add chopped fruit or chocolate chips instead. You might also sprinkle some chopped nuts over the batter for extra crunch.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Spread the cream cheese mixture gently over, then top with the remaining batter. Using a skewer or knife, swirl gently through the layers to create beautiful marbling—trust me, it makes every slice look so inviting!
Step 7: Make & Add Crumb Topping
In a small bowl, combine flour, brown sugar, cinnamon, and salt. Mix in the cold butter until it resembles coarse crumbs. Sprinkle evenly over the top of the batter. This crumb layer is what transforms this into that classic coffee cake texture everyone loves.
Step 8: Bake
Place your pan in the oven and bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. If the top is getting too dark early on, tent it with foil for the last 10 minutes. I always check around the 40-minute mark—every oven is a little different!
Step 9: Cool & Glaze
Let the cake cool in the pan for about 15 minutes. If you want that extra shine, whip up some simple glaze—powdered sugar mixed with a bit of milk or lemon juice—and drizzle over the top while still warm. It’s heavenly and the perfect finishing touch.
Step 10: Slice & Serve
Cut into squares or wedges, making sure to get some of that crumb topping in every slice. Serve it warm or at room temperature, maybe with a dollop of whipped cream or a splash of coffee on the side. Either way, it’s a piece of comfort that always hits the spot.
What to Serve It With
This zucchini coffee cake is so versatile, it practically begs for companionship. For breakfast, I love it with a strong mug of coffee or a frothy cappuccino—the flavors just wake you up in the best way. I often serve it as part of a brunch spread, maybe with fresh berries, a side of yogurt, and some sparkling water with lemon. It’s equally perfect as a casual dessert—warm slices with a scoop of vanilla ice cream or a drizzle of honey are pure bliss. And don’t forget, it’s fantastic for a cozy snack any time of day. My family tradition is to have it on lazy Sunday mornings—maybe with a crackling fire nearby and the kids asking for seconds before the dishes are even cleaned up. Once you make this, you’ll find so many ways to enjoy it. It’s a hit at potlucks, brunch dates, or just a little treat to brighten up your afternoon.
Top Tips for Perfecting Your Zucchini Coffee Cake
Over the years, I’ve learned so many little tricks to make this cake turn out just right every time. First, when prepping your zucchini, make sure to squeeze out as much moisture as possible—using a clean dish towel or paper towels—so your batter isn’t soggy. I’ve made the mistake of forgetting this, and the cake came out a little too dense. Trust me, moisture control is everything! When mixing the batter, I always fold gently and avoid overmixing. Overworking the batter can lead to a tougher texture, and nobody wants that. For the swirl, I like to add a generous layer of cream cheese mixture and swirl it beautifully to create a marbled effect; it looks so pretty and tastes divine. If you want to switch it up, try adding chopped walnuts or chocolate chips—just fold them in with the batter. When it comes to baking, oven temperature varies, so keep an eye on the cake around the 40-minute mark. Every oven is different—some run hot, some cold—so a toothpick test is your best friend. When making the crumb topping, I’ve found that using really cold butter helps create those perfect pea-sized crumbs that bake into a crisp, buttery topping. As for the glaze, I like to keep it simple with powdered sugar and lemon juice—it’s bright and tangy, balancing out the sweetness. But honestly, my biggest tip is to enjoy the process. Baking should feel comforting and fun, not stressful. Once you master the swirl and crumb, this cake will become a staple in your home too!
Storing and Reheating Tips
This cake keeps beautifully for a few days if stored properly. Once cooled completely, I usually cover it with a clean kitchen towel or place it in an airtight container. If you’re saving it for the next day, I recommend refrigerating it if it’s warm outside or if you want to keep it extra fresh. To get that just-baked softness back, warm slices in the microwave for about 15 seconds—trust me, it brings out the smell and flavor perfectly. If you’re freezing leftovers, wrap slices tightly in plastic wrap and then in foil—this helps prevent freezer burn. It’ll keep well for up to three months. When you’re ready to enjoy, let it thaw at room temperature for about 30 minutes before reheating gently in the microwave or in the oven at 350°F (175°C) for 10 minutes. If you added glaze, I recommend waiting to do that until just before serving, as it’s the last touch that makes the cake look glossy and taste fresh. No matter how you store it, this cake stays moist and flavorful, and I promise, it’ll taste just as good as when it first came out of the oven.
Frequently Asked Questions
Final Thoughts
If you’re on the hunt for a cozy, crowd-pleasing treat, this zucchini coffee cake is it. Not only does it taste like a warm hug in cake form, but it also sneaks in a vegetable in the most delicious way possible. I can’t count how many times I’ve made this for friends and family, and every time, it’s met with sighs of happiness and requests for seconds. It’s one of those recipes that feel like comfort food but with a little bit of elegance—perfect for breakfast, brunch, or even a sweet afternoon snack. I love how adaptable it is, whether you’re adding nuts, changing the toppings, or swapping ingredients based on what’s in your pantry. The aroma alone draws everyone to the kitchen. So, give it a try, have fun with the variations, and I’d love to hear how yours turns out! Happy baking and enjoy every crumb of this little piece of happiness.
dark chocolate
Ingredients
Method
- Preheat oven to 350°F and prepare a baking dish with cooking spray.
- Arrange bread cubes in a single layer on a baking sheet and toast for 5 minutes until lightly golden.
- In a medium bowl, whisk together milk, sugar, cocoa, vanilla, and egg until well combined.
- Add toasted bread to the mixture, gently tossing to coat all pieces. Cover and refrigerate for 30 minutes.
- Pour mixture into prepared baking dish. Sprinkle chopped dark chocolate on top.
- Bake for 45 minutes until set and the top is slightly crispy. Serve warm.
