Easy Kiwi Fudge Cake Recipe
You know how sometimes you end up with an absolute mountain of zucchini from your garden (or a generous neighbor!) and you start to panic a little, wondering what on earth you’re going to do with it all? I’ve been there, and honestly, for years, I just froze it all, hoping future-me would figure it out. But then, I rediscovered this recipe, and oh my goodness, it’s a game-changer. It’s not just *any* zucchini bread; it’s my Grandma Carol’s recipe, and it’s the stuff of pure comfort. Think of it as the cozy hug you need on a chilly afternoon, or the perfect treat to bring to a potluck that always gets rave reviews. It’s so much more than just a way to use up zucchini; it’s a sweet, tender, moist slice of heaven that tastes like pure nostalgia. Honestly, if you’ve ever loved a good banana bread, you are going to go absolutely wild for this zucchini bread. It’s got that same comforting vibe, but with a subtle freshness that only zucchini can bring.
What is Grandma Carol’s Zucchini Bread?
So, what exactly is this magical zucchini bread I’m always raving about? Well, at its heart, it’s a classic quick bread, much like banana bread or pumpkin bread. But the secret weapon here is, of course, the zucchini. When you shred it and mix it into the batter, it doesn’t just disappear. It adds this incredible moisture that makes the bread unbelievably tender, almost fudgy, without tasting overtly like zucchini. Seriously, even picky eaters (my own included!) gobble it up without a second thought. The name “Grandma Carol’s Zucchini Bread” just felt right because it’s the exact recipe she used to make for us growing up. It’s simple, it’s honest, and it’s packed with flavor. It’s the kind of recipe that feels like a warm kitchen hug, the smell wafting through the house as it bakes is just pure happiness.
Why you’ll love this recipe?
There are so many reasons why this zucchini bread has become my go-to, a real kitchen staple for me. First off, the FLAVOR. It’s subtly sweet, with warm spices like cinnamon and a hint of nutmeg that just sing. The zucchini lends a wonderful moistness that keeps it from ever being dry, and the texture is just perfect – tender, but with a slight crumb. What I truly adore about this recipe, though, is its SIMPLICITY. You don’t need any fancy equipment or complicated techniques. It’s truly a “mix and bake” situation, which is a lifesaver on those busy weeknights when you’re craving something homemade but don’t have hours to spare. Plus, it’s incredibly COST-EFFECTIVE. Zucchini is often super affordable, and the other ingredients are pantry staples. You probably have most of them already! And let’s talk VERSATILITY. While it’s divine on its own, I also love adding in chocolate chips (because, let’s be honest, when aren’t chocolate chips a good idea?) or a sprinkle of nuts for extra crunch. It’s perfect with a cup of coffee in the morning, as an after-school snack, or even a light dessert. Compared to other quick breads, it feels a little healthier because you’re getting a serving of veggies in there, but it tastes like pure indulgence. It’s just one of those recipes that never lets me down.
How do I make Grandma Carol’s Zucchini Bread?
Quick Overview
This recipe is a breeze! You’ll basically whisk together your dry ingredients, then mix your wet ingredients, combine them gently, stir in the grated zucchini, and bake. The result is a wonderfully moist, flavorful bread that smells amazing while it’s baking. It’s the kind of recipe that even if you’re new to baking, you’ll feel like a pro. The key is just not to overmix and to get your zucchini well-drained, but beyond that, it’s incredibly forgiving.
Ingredients
For the Main Batter:
This is where the magic really starts to happen. I always try to use fresh, firm zucchinis for the best flavor and moisture. If you’re not growing your own, look for medium-sized ones at the grocery store; the giant ones can sometimes be a bit watery and have larger seeds. I usually get about 2 cups of grated zucchini from two medium ones. And for the flour, all-purpose is just fine, but I’ve had great success using a good quality whole wheat pastry flour for a slightly nuttier flavor – it’s a little secret I picked up years ago!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar (or slightly less if you prefer it less sweet)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated zucchini (about 2 medium zucchinis), squeezed of excess moisture
For the Filling:
This is optional, but I *highly* recommend it, especially if you love a little something extra. It adds a wonderful swirl of sweetness and spice. My absolute favorite add-in is chocolate chips – dark chocolate ones are divine! But you can also do chopped nuts like walnuts or pecans, or even a mix. If you’re feeling adventurous, a sprinkle of cinnamon sugar works wonders here too.
- 1/2 cup chocolate chips (optional, but highly recommended!)
- 1/4 cup chopped walnuts or pecans (optional)
For the Glaze:
This glaze is pure sunshine. It’s simple, sweet, and just elevates the whole loaf. I like to make it when the bread is just out of the oven so it’s still warm and the glaze melts slightly into the crust. If you want it a little thinner, just add a tiny bit more milk or lemon juice, a teaspoon at a time. For a tangier kick, I sometimes add a little lemon zest. It’s all about what you love!
- 1 cup powdered sugar
- 2-3 tablespoons milk (or lemon juice for a tangier glaze)
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350 degrees F (175 degrees C). You’ll want to grease and flour a standard 9×5 inch loaf pan. My trick for this is to use a little bit of softened butter to grease the pan thoroughly, then add a tablespoon or two of flour and tilt the pan around until all the insides are coated. Tap out any excess flour. This helps ensure your beautiful bread doesn’t stick. You can also line it with parchment paper for extra security – I often do this because it makes getting the bread out of the pan so much easier!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, cinnamon, nutmeg, and salt. Whisking them together ensures that the leavening agent (baking soda) and the spices are evenly distributed throughout the flour. This is a small step, but it really helps make sure you don’t end up with a pocket of baking soda or a clump of cinnamon in your final loaf. It just makes for a more uniformly delicious bread.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You can use a hand mixer for this, or just a whisk and a bit of elbow grease! Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract. This is where the foundation of your moist cake really starts to build.
Step 4: Combine
Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until *just* combined. It’s really important not to overmix here. A few streaks of flour are okay! Overmixing can develop the gluten too much, which can lead to a tough bread. We want tender and moist, not tough!
Step 5: Prepare Filling (If Using)
If you’re adding chocolate chips or nuts, now’s the time to gently fold them into the batter. I usually just fold them in with a spatula. This ensures they’re distributed throughout the bread, not all sinking to the bottom. You can also mix these with a tablespoon of the flour from Step 2 before adding them to the batter; this helps prevent them from sinking too.
Step 6: Layer & Swirl (If Using Filling for Swirl)
If you’re making a swirl, pour about half of the batter into your prepared loaf pan. Sprinkle half of your filling (like chocolate chips) over the top. Then, dollop the remaining batter over the filling. Now, here’s the fun part for a swirl: In a small bowl, mix your filling ingredients together with a tablespoon of the batter from the main bowl. Drizzle this over the top of the loaf. Then, take a knife or a skewer and gently swirl it through the batter to create those beautiful marbled patterns. Don’t over-swirl, or the colors will just blend together!
Step 7: Bake
Pour the batter into your prepared loaf pan. Bake in the preheated oven for 50-65 minutes. The baking time can vary quite a bit depending on your oven and the moisture content of your zucchini, so start checking around the 50-minute mark. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached (but no wet batter). If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes.
Step 8: Cool & Glaze
Once your bread is baked, let it cool in the loaf pan on a wire rack for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert the loaf onto the wire rack to cool completely. While it’s cooling, prepare the glaze by whisking together the powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Add more liquid or sugar as needed to reach your desired consistency – you want it thick enough to coat but still drizzleable. Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, slice your beautiful zucchini bread using a serrated knife for clean cuts. Serve it at room temperature. The smell alone is enough to make your mouth water! It’s perfect with a hot cup of coffee or tea.
What to Serve It With
Honestly, this zucchini bread is so delicious it can stand on its own, but I love pairing it with other things to make it a complete treat or meal! For a casual BREAKFAST, I’ll often just slice off a piece, maybe toast it lightly, and have it with a big mug of coffee. It’s much more satisfying than cereal! For BRUNCH, it’s fantastic as part of a larger spread. I love serving it alongside some fresh fruit salad, maybe some yogurt parfaits, or even a quiche. It adds that touch of sweetness and homemade goodness that everyone appreciates. As a simple DESSERT, it’s wonderful on its own, but if you’re feeling fancy, a small scoop of vanilla bean ice cream or a dollop of whipped cream on the side is heavenly. And for COZY SNACKS, especially when the weather turns cooler, it’s unbeatable. I’ll often cut a thick slice, maybe warm it up *very* slightly in the microwave (just a few seconds!), and have it with a warm mug of spiced apple cider. My family also loves it with a glass of cold milk, and I swear the whole loaf disappears in about an hour when that happens!
Top Tips for Perfecting Your Grandma Carol’s Zucchini Bread
I’ve made this zucchini bread more times than I can count, and over the years, I’ve picked up a few tricks that make it even better. Here are my top tips:
Zucchini Prep: This is probably the most crucial step for avoiding a soggy loaf. After you grate your zucchini, place it in a fine-mesh sieve set over a bowl and press down with a spoon or your hands to squeeze out as much excess liquid as possible. I mean *really* squeeze! You’ll be surprised how much water comes out. A dry zucchini means a perfectly textured bread, not a gummy one. I usually end up with about 2 cups of packed, squeezed zucchini. If you’re grating it yourself, use the medium holes on a box grater – fine shreds are best.
Mixing Advice: As I mentioned in the steps, don’t overmix the batter! Once you combine the wet and dry ingredients, mix until *just* combined. It’s better to have a few tiny streaks of flour left than to overwork the dough. Overmixing develops the gluten, which can make your bread tough and dense, and we definitely don’t want that. Gentle is key here.
Swirl Customization: If you’re making a swirl, don’t go crazy with it. A few gentle swirls with a knife or skewer are all you need to create a beautiful marbled effect. If you swirl too much, the colors will just meld together, and you won’t get that lovely visual contrast. For the filling itself, I often mix my chocolate chips or nuts with a tablespoon of the flour before adding them to the main batter. This helps prevent them from sinking to the bottom during baking.
Ingredient Swaps: I’ve tinkered with this recipe a bit over the years. If you’re out of butter, you can substitute it with an equal amount of melted coconut oil or even a neutral-flavored vegetable oil, though the texture might be slightly different. For a dairy-free option, you can use a plant-based butter or oil. I’ve also tried using different flours – a mix of half all-purpose and half whole wheat flour works nicely for a heartier loaf. For the sweetener, you can reduce the granulated sugar slightly if you prefer, but it does contribute to the tenderness. I’ve even successfully tested this with almond milk in the glaze, and it was surprisingly creamy!
Baking Tips: Every oven is a little different, so keep an eye on your bread, especially towards the end of the baking time. If the top is getting too dark but the inside isn’t cooked, loosely tent the loaf pan with aluminum foil. This deflects some of the heat and prevents the crust from burning while the inside finishes baking. Make sure your oven rack is in the center of the oven for even heat distribution.
Glaze Variations: The standard vanilla glaze is wonderful, but feel free to experiment! For a lemon-vanilla glaze, add a teaspoon of lemon zest along with the juice. A maple glaze (using maple syrup instead of milk and a touch of powdered sugar) is also delicious. You can also skip the glaze entirely and just dust the cooled loaf with a little powdered sugar or cinnamon sugar for a simpler finish.
Storing and Reheating Tips
This zucchini bread is fantastic fresh, but it also keeps beautifully for several days, which is why I love making a big batch. Here’s how I store it to keep it tasting its best:
Room Temperature: Once the bread is completely cool and the glaze has set, I like to wrap it tightly in plastic wrap or place it in an airtight container. At room temperature, it will stay fresh and moist for about 3-4 days. I usually keep it on the counter, and it’s always gone before then anyway!
Refrigerator Storage: If you live in a very warm climate or want it to last a bit longer, you can store it in the refrigerator. Wrap it well in plastic wrap and then place it in an airtight container. It should keep well for up to a week. The texture might become a bit firmer when chilled, but it still tastes great.
Freezer Instructions: This bread freezes like a dream! This is my secret weapon for having homemade goodness on hand. Once completely cooled (and if you’re glazing, I recommend glazing *after* thawing to prevent the glaze from getting messy), wrap the loaf very tightly in plastic wrap, then in a layer of aluminum foil. You can also slice it first and wrap individual slices, which is super convenient for single servings. It will keep well in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature on the counter, or gently warm slices in the toaster oven or microwave. If frozen before glazing, glaze after thawing.
Glaze Timing Advice: For the best results with the glaze, I always apply it when the bread is completely cool. If you glaze a warm loaf, the glaze will melt and become very thin, and it might even soak into the bread too much. If you plan to freeze the bread, it’s best to freeze it *without* the glaze. Then, thaw the bread completely and apply a fresh glaze just before serving. It makes all the difference!
Frequently Asked Questions
Final Thoughts
There you have it – my Grandma Carol’s beloved zucchini bread recipe. I truly believe this is one of those recipes that everyone should have in their repertoire. It’s humble, incredibly forgiving, and just downright delicious. It’s the perfect way to use up all that zucchini, sure, but it’s also a fantastic treat that brings smiles to faces, no matter the occasion. It’s proof that simple ingredients, made with a little bit of love, can create something truly special. If you love this recipe, you might also enjoy my [Link to another recipe, e.g., “Classic Banana Bread”] or my [Link to another recipe, e.g., “Spiced Apple Crumble Muffins”]. They have that same comforting, homemade vibe that I just adore. I can’t wait to hear what you think of this zucchini bread! Please leave a comment below and let me know how yours turned out, and if you tried any fun variations. Happy baking, friends!
New Zealand Fudge Cake
Ingredients
Method
- Put butter, sugar, eggs & cocoa in saucepan. Stir until butter melts.
- Add rest of ingredients except chocolate chips.
- Pour into lightly greased 8″ square pan. Frost with melted chocolate chips.
- Cool and cut into squares. Freezes well!
