Baileys Chocolate Cream Pie Bliss
Oh, you know those days? The ones where the world feels a little too heavy, and you just need something comforting, something that tastes like a warm hug? This zucchini bread is my absolute answer to those moments. It’s not just a cake; it’s pure, unadulterated coziness baked into every slice. I’ve been making this for as long as I can remember, and it’s become that reliable friend in the kitchen. It’s the kind of thing I whip up when I have an abundance of zucchini from the garden, or frankly, any time the craving strikes, which, let’s be honest, is pretty often! It reminds me of my grandma’s kitchen, the gentle hum of the mixer, and that irresistible sweet scent that would fill the whole house. If you’ve ever loved a classic chocolate chip cookie, you’re going to adore this. It’s got that same comforting sweetness but with a wonderfully moist texture that’s just *chef’s kiss*.
What is Zucchini bread?
So, what exactly is zucchini bread? At its heart, it’s a quick bread, meaning it doesn’t need yeast and comes together super fast. Think of it as a delicious way to sneak some veggies into your diet without anyone even noticing! The zucchini itself isn’t there for a strong vegetable flavor, oh no. It’s the secret weapon for an incredibly tender and moist crumb. It disappears into the batter, leaving behind only pure deliciousness. It’s basically a moist, slightly sweet cake, often with warming spices and maybe some nuts or chocolate chips, baked in a loaf pan. The “bread” in the name is a bit of a misnomer because it’s definitely more of a sweet treat, perfect for an afternoon snack or a special breakfast. It’s the kind of humble bake that proves simple ingredients can create something truly magical.
Why you’ll love this recipe?
Honestly, there are so many reasons this zucchini bread has earned its permanent spot in my recipe rotation. First off, the flavor. It’s got this perfect balance of sweetness with just a hint of warming spice – usually cinnamon, sometimes a touch of nutmeg if I’m feeling fancy. It’s not overly sweet, which I appreciate, especially when I’m serving it in the morning. Then there’s the texture! Thanks to the grated zucchini, it’s unbelievably moist and tender. Seriously, you’ll be amazed at how soft it is, even days later. It’s also incredibly forgiving, which is a lifesaver on busy nights. You don’t need any fancy equipment, just a couple of bowls and a whisk. Plus, it’s surprisingly cost-effective. Zucchini is usually pretty affordable, and the rest are pantry staples. What I love most about this recipe, though, is its versatility. It’s fantastic on its own, but I’ll often add a handful of chocolate chips for a decadent twist, or chopped walnuts for a bit of crunch. It’s like a blank canvas for deliciousness! It’s also way better than those store-bought loaves; you know exactly what’s going in, and the homemade smell is unbeatable. If you’re a fan of my Cranberry Orange Scones, you’ll appreciate the same kind of comforting, home-baked goodness here.
How do you make Zucchini bread?
Quick Overview
The beauty of this zucchini bread is its sheer simplicity. You’ll grate your zucchini, mix up your wet ingredients, combine them with your dry ingredients, and then bake. That’s it! The zucchini does all the heavy lifting for moisture, so you don’t have to worry about it drying out. It’s truly a one-bowl wonder for the dry ingredients, and then just one more for the wet. Perfect for when you need a quick fix of homemade goodness without a huge fuss. You’ll have a warm, fragrant loaf ready in about an hour, which is pretty amazing considering the deliciousness that awaits!
Ingredients
For the Main Batter:
Here’s what you’ll need to get started on the base of this glorious loaf. I always try to use fresh, good-quality ingredients; it really does make a difference. For the zucchini, I usually use medium-sized ones. You’ll need about 2 cups grated, which is roughly 2 to 3 medium zucchini. Make sure to give them a good rinse before grating, and don’t worry about peeling them – the skins add a lovely bit of texture and nutrients! If you happen to have those extra-large zucchinis from the garden, they can sometimes be a bit watery and have larger seeds, so I’d lean towards the smaller to medium ones if you have a choice. And a little tip: when I grate them, I use the medium holes on my box grater. It gives you just the right amount of moisture without making the batter too wet.
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg (optional, but I love it!)
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup packed brown sugar (for extra moisture and caramel notes)
* 2 large eggs, at room temperature
* 1 cup vegetable oil (or any neutral oil like canola or melted coconut oil)
* 1/4 cup milk (whole milk is great for richness, but any kind works, even almond milk!)
* 2 teaspoons vanilla extract
* 2 cups grated zucchini (from about 2-3 medium zucchinis)
For the Filling:
This is where you can really play! I often toss in about a cup of chocolate chips (mini ones work wonderfully because they distribute more evenly), or some chopped walnuts or pecans for a nutty crunch. You can even add a few dried cranberries for a tart pop. Whatever you choose, just gently fold it in at the end. If you’re going the chocolate chip route, I highly recommend using semi-sweet or dark chocolate chips – they balance the sweetness of the bread perfectly. My kids absolutely adore this with a generous amount of mini chocolate chips!
For the Glaze:
This is totally optional, but it adds a lovely finishing touch, especially if you’re serving this for a special occasion or just want that extra bit of sweet decadence. It’s super simple and takes seconds to whisk together. I aim for a consistency that’s pourable but not too thin – think slightly thicker than heavy cream. If it gets too thick, a tiny splash more milk or lemon juice will thin it right out.
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice (lemon juice adds a nice zing that cuts through the sweetness)
- 1/2 teaspoon vanilla extract (optional)
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 9×5 inch loaf pan. You want to make sure your bread doesn’t stick, so grease it really well with butter or cooking spray. Then, I like to dust it with a little flour, tapping out any excess. This double-layer of protection ensures your beautiful loaf slides right out when it’s done. Some people like to line their pans with parchment paper too, leaving an overhang on the sides. That’s a great trick if you want to easily lift the whole loaf out – I’ve done that too and it works like a charm!
Step 2: Mix Dry Ingredients
Grab a nice big bowl – this is where most of the magic happens. Add your flour, baking soda, baking powder, cinnamon, nutmeg (if you’re using it), and salt. Now, give that a good whisk. You want to make sure everything is well combined so you don’t end up with pockets of baking powder or salt in your final loaf. Whisking also helps to aerate the flour a bit, which contributes to a lighter texture. I usually give it a good minute or so of whisking, just to be sure.
Step 3: Mix Wet Ingredients
In a separate medium bowl, or even a large measuring cup if you’re trying to keep dishes to a minimum (I totally get that!), whisk together your granulated sugar and brown sugar until they’re nicely combined. Then, crack in your two large eggs. Whisk those together until they’re smooth and well incorporated. Next, pour in your vegetable oil, milk, and vanilla extract. Whisk it all up until everything is emulsified and looks smooth. It should have a lovely, slightly golden hue.
Step 4: Combine
Now for the fun part – bringing it all together! Pour the wet ingredients into the bowl with the dry ingredients. Here’s a little tip I learned over the years: don’t overmix! Overmixing can develop the gluten in the flour too much, resulting in a tough loaf. So, gently fold everything together with a spatula or wooden spoon until you just don’t see any dry streaks of flour. It’s okay if there are a few small lumps; that’s perfectly fine. Then, gently fold in your grated zucchini. Make sure it’s evenly distributed throughout the batter. This is also the point where you’d fold in any chocolate chips, nuts, or dried fruit if you’re using them.
Step 5: Prepare Filling
Okay, so the “filling” is actually incorporated right into the batter in the previous step. If you’re adding chocolate chips, nuts, or dried fruit, this is when you’d gently fold them in. Just be careful not to overmix once you add them. For chocolate chips, I often toss them with a tablespoon of the flour from the dry ingredients before adding them to the batter. This little trick helps prevent them from sinking to the bottom of the loaf. It’s a game-changer!
Step 6: Layer & Swirl
Since this isn’t a layered cake, we don’t really “layer and swirl” in the traditional sense. What we do is pour the batter into our prepared loaf pan. Smooth the top a little with your spatula so it’s relatively even. If you want to get fancy, you could sprinkle a few extra chocolate chips or a sprinkle of cinnamon sugar on top before baking for a nice finish. But honestly, the plain top is just as delicious.
Step 7: Bake
Carefully place your loaf pan into the preheated oven, ideally on the middle rack. Now, let it bake! It’s going to take about 50-65 minutes. The exact time can vary depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. The aroma that fills your kitchen during this time is just heavenly!
Step 8: Cool & Glaze
Once it’s out of the oven, let the loaf cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert the pan to remove the loaf and place it directly on the wire rack to cool completely. This is important! Trying to glaze a warm loaf will just make the glaze melt and drip off. Once it’s completely cool, you can whip up the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or lemon juice, and the vanilla extract (if using). Start with 2 tablespoons of liquid and add more, just a teaspoon at a time, until you reach your desired consistency – it should be thick enough to coat the back of a spoon but still pourable. Drizzle or spread this over the top of the cooled loaf. Let the glaze set for a bit before slicing.
Step 9: Slice & Serve
Once the glaze has set (or if you skipped the glaze), it’s time to slice! I usually use a serrated knife for a clean cut. This bread is delicious served at room temperature. It’s perfect on its own, or you can serve it with a dollop of butter or even some cream cheese. The smell of this bread being sliced… oh, it’s pure bliss!
What to Serve It With
This zucchini bread is so wonderfully versatile, you can enjoy it pretty much any time of day! For breakfast, it’s absolutely divine with a hot cup of coffee or a glass of cold milk. I love slicing off a generous piece and just enjoying it while I read the morning news. For a more leisurely weekend brunch, it makes a fantastic addition to a spread. Serve it alongside some fresh fruit salad, maybe some yogurt or a quiche. It adds that touch of homemade sweetness without being overwhelming. As a dessert, it’s a lighter alternative to a heavy cake. A small slice after dinner, perhaps with a scoop of vanilla ice cream or a drizzle of honey, is pure indulgence. And for those cozy snack moments, when you just need a little pick-me-up? This bread is your best friend. It’s perfect with a cup of tea while you’re curled up with a good book. My family also loves having it as an after-school snack, often warmed up slightly with a smear of butter. It’s a family tradition now to have a slice (or two!) on Friday afternoons.
Top Tips for Perfecting Your Zucchini Bread
I’ve made this recipe more times than I can count, and I’ve picked up a few tricks along the way that I think you’ll find super helpful. When it comes to zucchini prep, remember that excess moisture is the enemy of a good crumb. So, after you grate your zucchini, I always give it a good squeeze using my hands or by pressing it into a fine-mesh sieve. You’ll be surprised how much liquid comes out! This step is crucial for getting that perfect, tender texture. Regarding mixing, the golden rule is definitely to avoid overmixing. Seriously, just mix until the flour streaks disappear. A few lumps in the batter are totally fine! If you’re adding mix-ins like chocolate chips or nuts, toss them with a tablespoon of your dry flour mixture first. This helps prevent them from sinking to the bottom during baking. I learned this the hard way a few times! For swirl customization, if you’re feeling adventurous and want to add a cinnamon-sugar swirl, mix about 2 tablespoons of sugar with 1 teaspoon of cinnamon and a pinch of nutmeg. After you pour half the batter into the pan, sprinkle this mixture over the top, then pour the remaining batter and swirl it gently with a knife. It adds another layer of flavor and visual appeal. If you’re thinking about ingredient swaps, using whole wheat flour can add a nice nutty flavor, but I’d swap out about a third of the all-purpose flour to keep the texture light. For dairy-free, oat milk or almond milk works beautifully, and using melted coconut oil instead of vegetable oil gives a subtle tropical hint that’s lovely. When it comes to baking, always trust the toothpick test! Ovens can be quirky, so don’t rely solely on the time. If the top is browning too fast, loosely tenting with foil is your best friend. And for the glaze, consistency is key. If it’s too thin, add more powdered sugar; if it’s too thick, a tiny bit of liquid will fix it. I once made it too thin and ended up with a sugary puddle, but adding a bit more powdered sugar fixed it right up!
Storing and Reheating Tips
Keeping your zucchini bread fresh and delicious is pretty straightforward. If you’ve got some leftover (which is rare in my house!), it stores beautifully at room temperature. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container. It should stay wonderfully moist for about 2-3 days. If you’re not going to finish it within a few days, or if your kitchen is particularly warm, you can also store it in the refrigerator. Again, wrap it well in plastic wrap or foil, or use an airtight container. It will last for about a week in the fridge, though I find the texture is best within the first 4-5 days. For longer storage, freezing is your best bet! You can freeze the whole loaf or individual slices. Wrap them really well in plastic wrap, then in a layer of aluminum foil, or place them in a freezer-safe bag. It will keep well in the freezer for up to 2-3 months. To reheat, if it’s from the fridge or freezer, I usually pop a slice in the toaster oven for a few minutes until it’s warmed through. You can also microwave it for about 15-20 seconds, but be careful not to overheat it, as it can become a bit rubbery. If you’ve glazed your bread, it’s best to add the glaze *after* reheating if you’re freezing it whole, or to leave the top unglazed until you’re ready to serve if freezing slices. Otherwise, the glaze can get a bit sticky in the freezer.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite, go-to zucchini bread recipe! It’s more than just a recipe to me; it’s a little slice of comfort, a way to bring a bit of warmth and sweetness into my day, and a sure way to make my family smile. It’s proof that simple ingredients and a little bit of love can create something truly special. It’s the perfect example of how “human” baking can be – forgiving, adaptable, and always, always delicious. If you love this kind of comforting bake, I think you’d also really enjoy my recipe for Banana Bread Muffins – they have that same cozy feel! I really hope you give this zucchini bread a try. It’s truly a lifesaver on busy days and a delightful treat for any occasion. I can’t wait to hear how yours turns out, and what delicious additions you decide to include! Don’t be shy – leave a comment below and tell me all about it, or share your own favorite baking memories!
baileys chocolate pie
Ingredients
Method
- Preheat oven to 350 degrees F (175 C).
- To make the crust, add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
- Add the Oreo crumbs to a bowl and combine with the melted butter.
- Pour the mixture into your pie pan (a 9-inch pie plate works well) and press into an even layer on the bottom and up the sides. Be sure that the crust goes all the way up the sides so that your ice cream isn’t touching the pie plate, which will make slicing and serving easier later.
- Bake the crust at 350 degrees F (175 C) for 8-10 minutes. Set aside to cool completely.
- In a large mixer bowl, combine the softened cream cheese and granulated sugar. Mix until well combined and smooth, scraping down the sides of the bowl as needed.
- Add the cocoa powder and mix until well combined and smooth.
- Slowly add the milk, one tablespoon at a time, mixing until VERY well combined after each addition. Scrape down the sides and make sure the mixture is smooth and creamy before adding more to avoid lumps.
- Add the 5 tablespoons of Baileys Irish Cream, two tablespoons at a time, and mix until well combined and smooth after each addition. This will again help avoid lumps in your filling.
- Add the vanilla extract and mix until well combined. Set this mixture aside.
- In another mixer bowl, add the 1.25 cups cold heavy whipping cream and 0.5 cup powdered sugar. Whip on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two parts until well combined.
- Add half of the ice cream mixture to the cooled crust and spread into an even layer.
- Add the mini marshmallows in an even layer on top of the first ice cream mixture.
- Drop spoonfuls of the remaining ice cream mixture on top of the marshmallows and gently smooth into an even layer.
- Freeze the pie until firm, approximately 5-6 hours, or overnight.
- To make the whipped cream topping, add the 0.75 cup cold heavy whipping cream, 0.5 cup powdered sugar, and 2 tablespoons Baileys Irish Cream to a large mixer bowl. Whip on high speed until stiff peaks form.
- Pipe or spread the whipped cream onto the top of the frozen pie and garnish with sprinkles, if desired. Store the pie well covered in the freezer until ready to serve.
