Butterfinger Chocolate Cupcakes How to Bake
There are some recipes that just feel like a warm hug, aren’t there? The kind that instantly transport you back to your grandma’s kitchen or a lazy Sunday morning. For me, that recipe is this zucchini bread. It’s not just any zucchini bread, though. This one is special. It’s ridiculously moist, perfectly spiced, and has this incredible, almost decadent depth of flavor that makes you want to hide it all for yourself (but don’t worry, it’s too good not to share!). It’s the kind of bake that people rave about and ask for the recipe immediately. Honestly, it’s my go-to when I need something sweet but don’t want the fuss of a fancy dessert. It’s even better than a classic chocolate chip cookie when you’re craving that perfect balance of sweet and comforting.
What is Zucchini bread?
So, what makes this zucchini bread stand out from all the others? Well, it’s all about the balance. We’re talking about a tender, moist crumb thanks to the secret ingredient (spoiler alert: it’s zucchini, of course!), but it’s not heavy or dense. It’s like the perfect marriage between a quick bread and a light, airy cake. The name itself, “Ultimate Comfort Zucchini Bread,” might sound a bit dramatic, but trust me, it earns it. Think of it as the best version of that comforting, slightly sweet loaf you remember from childhood, but elevated. It’s essentially a wonderfully moist cake masquerading as a loaf of bread, packed with warming spices and that subtle, delightful zucchini magic that just makes everything better. It’s truly a lifesaver for using up that surplus garden zucchini, too!
Why you’ll love this recipe?
Honestly, if I had to pick just one reason I adore this zucchini bread, it would be the sheer, unadulterated joy it brings. But if I have to break it down, here’s why you absolutely *need* this in your baking repertoire:
First off, the flavor is just out of this world. It’s not just sweet; it’s got this beautiful complexity from the cinnamon and nutmeg, a little tang from buttermilk (or my secret swap!), and that subtle, earthy sweetness from the zucchini itself that just makes it sing. It’s not overtly “zucchini-y” if you know what I mean – it just adds moisture and tenderness.
Then there’s the simplicity. I’ve made this dozens of times, and it’s one of those recipes that’s practically foolproof. Even if you’re a baking novice, you can nail this. It’s a one-bowl wonder for the dry ingredients, a quick whisk for the wet, and then you just combine. No fancy techniques, no creaming butter and sugar for ages. It’s the perfect recipe for busy weeknights when you need a delicious treat without a lot of fuss.
And let’s talk cost-efficiency. Zucchini is usually pretty budget-friendly, and the other ingredients are pantry staples. You get a show-stopping, crowd-pleasing loaf for pennies on the dollar compared to buying a fancy bakery treat.
Plus, the versatility! You can add chocolate chips, nuts, or even a swirl of cream cheese for an extra layer of decadence. It’s amazing on its own, but you can totally customize it to your heart’s content. What I love most about this is that it’s consistently good, every single time. It’s not like some recipes where you have to cross your fingers and hope for the best. This one just delivers, plain and simple. It’s a far cry from those drier, crumbly zucchini breads you might have encountered; this one is pure moist perfection.
How do I make Zucchini bread?
Quick Overview
The process is honestly a breeze. You’ll mix your dry ingredients together in one bowl, your wet ingredients in another, then combine them. Stir in the grated zucchini and any add-ins like chocolate chips, pour it into your prepared loaf pan, and bake until golden and a tester comes out clean. That’s it! The magic of the zucchini does most of the work, ensuring a super moist and tender crumb without any effort. It’s truly one of the easiest, most rewarding bakes you’ll ever attempt.
Ingredients
For the Main Batter:
2 cups all-purpose flour (I usually just scoop and level, no need for sifting!)
1 teaspoon baking soda (This is crucial for lift!)
1/2 teaspoon salt (Just to balance all that sweetness)
1 teaspoon ground cinnamon (For that cozy, warm flavor)
1/2 teaspoon ground nutmeg (My secret touch for depth!)
1/4 teaspoon ground cloves (Optional, but it adds a lovely subtle warmth)
1 3/4 cups granulated sugar (Yes, it’s a bit, but it makes it wonderfully moist. You can reduce it to 1 1/2 cups if you prefer it less sweet, but I love it as is!)
2 large eggs (Room temperature is best for incorporation)
3/4 cup vegetable oil (Or any neutral oil like canola or melted coconut oil. This is key for moisture!)
1/2 cup buttermilk (Or my favorite hack: 1/2 cup milk + 1/2 tablespoon lemon juice or vinegar, let it sit for 5 mins. It makes it so tender!)
1 teaspoon vanilla extract (Always use the good stuff!)
For the Filling (Optional, but highly recommended!):
1/2 cup chopped pecans or walnuts (Toasted for extra flavor, if you have time!)
1/2 cup chocolate chips (Semi-sweet or dark work best for me)
For the Glaze:
1 cup powdered sugar (Sifted to avoid lumps)
2-3 tablespoons milk (Or buttermilk for a slight tang)
1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). It’s so important to start with a properly heated oven. While it’s warming up, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or baking spray, and then give it a light dusting of flour. Some people like to line their pans with parchment paper, which is a great idea too, especially if you’re worried about sticking. This step ensures your beautiful loaf slides out perfectly without any drama.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, and cloves (if you’re using them). Give it a really good whisk until everything is evenly distributed. This is important because you don’t want pockets of baking soda or spices. It just ensures consistent texture and flavor throughout the loaf. I usually go over it a couple of times just to be sure!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your sugar, eggs, vegetable oil, buttermilk (or your milk/acid mixture), and vanilla extract. Whisk until everything is well combined and the mixture is smooth and slightly lighter in color. No need to go crazy here, just make sure it’s all married together nicely. The sugar will help dissolve some of the egg and oil.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold them together until *just* combined. You don’t want to overmix! A few streaks of flour are okay; they’ll disappear as you add the zucchini. Overmixing develops the gluten in the flour, which can lead to a tough loaf, and nobody wants that. Trust me, I’ve learned this the hard way!
Step 5: Prepare Filling
If you’re adding chocolate chips and nuts, this is the stage to gently fold them into the batter. Be careful not to overmix here either. Just a few gentle folds to distribute them evenly. This is also where you’d fold in your grated zucchini. Make sure you’ve squeezed out as much moisture as possible from the zucchini (more on that in the tips section!). Gently fold the zucchini into the batter until it’s just incorporated.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan. If you’re doing a filling swirl (like cream cheese or a cinnamon-sugar mixture), dollop half of that over the batter. Then, pour the remaining batter on top, followed by the rest of your filling. Use a knife or skewer to gently swirl the filling through the batter. This creates those gorgeous ribbons of flavor and texture. Don’t over-swirl, or you’ll just end up with a uniform mixture!
Step 7: Bake
Pop the pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, of course. 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. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
Step 8: Cool & Glaze
Once it’s baked, let the loaf 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. Resist the urge to glaze it while it’s hot – the glaze will just melt and drip right off! Once it’s completely cool, you can whip up the glaze. Whisk together the powdered sugar, milk, and vanilla until smooth and pourable. Drizzle it generously over the cooled loaf. It’s pure magic!
Step 9: Slice & Serve
Once the glaze has set a little, slice into your masterpiece! A serrated knife works best for clean cuts. Enjoy it as is, or with a dollop of cream cheese or butter. It’s perfect at room temperature, and the smell alone will have everyone gathering in the kitchen.
What to Serve It With
This zucchini bread is honestly a star on its own, but it plays incredibly well with others!
For Breakfast: It’s divine with a hot cup of coffee or a steaming mug of tea. I love to toast a slice lightly and serve it with a smear of salted butter. It’s a simple, yet incredibly satisfying way to start the day. My kids love it as a quick breakfast before school – it’s a win-win!
For Brunch: Elevate it for a special occasion by serving it with a side of fresh berries. You could also arrange slices on a platter with a selection of cheeses and perhaps a dollop of fig jam for a more sophisticated spread. A mimosa or a sparkling cider pairs wonderfully too.
As Dessert: This is where it really shines for me. A warm slice, maybe with a scoop of vanilla bean ice cream melting into it, is pure bliss. Or, serve it with a light crème anglaise or a raspberry coulis for an extra touch of elegance. It’s the perfect end to a hearty meal.
For Cozy Snacks: This is the ultimate comfort food snack. Enjoy a thick slice while curled up with a good book and a glass of milk. It’s also fantastic for an afternoon pick-me-up with a warm chai latte. Honestly, any time you need a little sweet comfort, this bread delivers. My family always requests seconds when this is on the counter!
Top Tips for Perfecting Your Zucchini Bread
I’ve been making this zucchini bread for years, and I’ve picked up a few tricks along the way that I think you’ll find super helpful. These are the little things that make a big difference between a good zucchini bread and an *extraordinary* one.
Zucchini Prep: This is probably the most critical step! When you grate your zucchini, make sure to squeeze out as much moisture as you possibly can. I use a fine-mesh sieve and my hands, or I wrap it in a clean kitchen towel or cheesecloth and wring it out. Too much moisture will make your bread soggy and dense. You want the zucchini for flavor and tenderness, not water! I’ve found that using fresh, medium-sized zucchini works best; avoid very watery, giant ones if you can.
Mixing Advice: As I mentioned, overmixing is the enemy here. Once the wet and dry ingredients meet, you want to mix just until they’re incorporated. A few little flour streaks are fine. The batter will be thick, but not stiff. If you’re adding zucchini and other mix-ins, fold those in gently too. You want to preserve that tender crumb.
Swirl Customization: If you’re adding a swirl, don’t go overboard. A few gentle passes with a knife are enough to create lovely marbled patterns. You can do a simple cream cheese filling (softened cream cheese mixed with a little sugar and vanilla), a cinnamon-sugar mixture, or even a fruit jam. It adds another dimension of flavor and visual appeal that just makes it extra special.
Ingredient Swaps: I’ve experimented a lot! For a dairy-free version, almond milk or oat milk with the lemon juice/vinegar works beautifully. For a healthier twist, you can try reducing the sugar slightly (though it will affect the moistness) or even swapping out some of the all-purpose flour for whole wheat, though I haven’t found a perfect 1:1 swap that keeps the same texture. Using applesauce instead of some of the oil can work, but it changes the texture slightly, making it a bit denser. For the spices, feel free to adjust them to your liking – more cinnamon never hurt anyone!
Baking Tips: Always use the middle rack in your oven for even baking. If you notice the top is browning too quickly before the center is cooked, don’t hesitate to loosely tent it with foil. To check for doneness, a wooden skewer or toothpick inserted into the thickest part of the loaf should come out clean or with a few moist crumbs. Avoid the temptation to open the oven door too early in the baking process, as this can cause the loaf to sink.
Glaze Variations: The basic powdered sugar glaze is classic, but you can play with it! Add a tablespoon of cocoa powder for a chocolate glaze, or a little orange zest for a citrusy kick. If you prefer a lighter topping, a simple dusting of powdered sugar through a sieve is also lovely. For a creamier glaze, use cream cheese instead of milk. I also find that if I’m going to glaze it, I like to let it cool almost completely before I start, so the glaze doesn’t become too runny. You can also add a bit of melted butter to the glaze for extra richness.
Storing and Reheating Tips
This zucchini bread is so good, you’ll want to make sure you can keep it fresh to enjoy for as long as possible. Luckily, it stores beautifully!
Room Temperature: Once completely cooled, you can store it at room temperature. I usually wrap it tightly in plastic wrap or place it in an airtight container. It stays wonderfully moist for about 2-3 days. If your kitchen is particularly warm or humid, refrigerating might be a better option sooner.
Refrigerator Storage: If you want it to last a bit longer, or if the weather is warm, pop it into an airtight container and store it in the refrigerator. It will keep well for up to a week. The texture might become a little firmer in the fridge, but it’s easily remedied.
Freezer Instructions: This bread freezes like a dream! Wrap the cooled loaf tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To thaw, simply unwrap it and let it come to room temperature on the counter. For a quicker thaw or to revive it, you can gently warm slices in a low oven (around 300°F/150°C) for a few minutes.
Glaze Timing Advice: If you plan to freeze the loaf, I highly recommend glazing it *after* it has thawed. Glazing before freezing can sometimes make the glaze a bit sticky or gummy after thawing. If you’re storing it at room temperature or in the fridge and plan to eat it within a few days, glazing right after cooling is perfectly fine. For bread stored at room temperature that you’ll eat over several days, the glaze holds up well.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most comforting, moist, and utterly delicious zucchini bread. It’s the kind of bake that feels like home, perfect for any occasion, or no occasion at all. What I love most is how forgiving it is; it’s a recipe you can count on time and time again. If you’re a fan of quick breads, I think you’ll also really enjoy my recipe for Banana Bread with a Twist, which has a similar cozy vibe. Give this zucchini bread a try, and I promise you won’t be disappointed. It’s truly a treasure! I can’t wait to hear what you think and how your loaves turn out. Don’t be shy about sharing your own variations or any kitchen triumphs in the comments below!
Chocolate Cupcakes {Butterfinger Frosting}
Ingredients
Method
- Bake and cool 24 chocolate cupcakes. Transfer cupcakes to a wire rack to cool completely before adding the filling and frosting.
- To make the ganache filling, add finely chopped chocolate to a medium bowl. Set aside.
- In a small saucepan, add heavy whipping cream and heat on low until it begins to simmer (not boil). Remove from heat and pour over chopped chocolate. Let sit for several minutes, then stir smooth with a whisk until ganache forms. Cool for about 15 minutes before spooning into the cupcakes.
- Use a cupcake corer, or sharp paring knife to core out the center on top of each cupcake. Discard the cored out pieces (or save them to add to our chocolate cake shake).
- Spoon ganache into the cored cupcake.
- For the frosting, beat butter in an electric mixer for two minutes. Add peanut butter, powdered sugar and milk. Beat an additional 4 minutes until smooth, light, and fluffy.
- Using a large cookie scoop, scoop about 3 Tablespoons of frosting onto each of the filled cupcakes. Add crushed butterfingers to a small bowl.
- Gently turn the cupcake upside down into the bowl of crushed butterfinger candies, lightly pressing onto the frosting.
- Store for up to 3 days at room temperature.
