Luscious Cherry Almond Cake Recipe

You know those days? The ones where you just *need* something comforting, something sweet, but the thought of a complicated baking project feels like scaling Mount Everest? Yeah, I’ve been there a million times. And that’s exactly when this zucchini bread becomes my absolute hero. Seriously, I’ve been making this for years, and it still blows me away with how incredibly moist and flavorful it is, considering how ridiculously simple it is to throw together. It’s not quite a cake, not quite a quick bread, but this delightful middle ground is what makes it so darn perfect for, well, pretty much any time of day. My kids practically inhale it, and honestly, so do I! If you’ve ever felt intimidated by baking, or if you’re just looking for a reliable, crowd-pleasing recipe that uses up that garden bounty of zucchini, you’ve come to the right place. This isn’t some fussy, chef-y thing; it’s just pure, unadulterated comfort in a loaf. Forget those dry, crumbly versions you might have encountered; this one is a game-changer.

What is this delicious Zucchini Bread?

Okay, so what *is* this magical zucchini bread? Think of it as your ultimate “I want something delicious but I’m not really trying too hard” kind of bake. It’s essentially a quick bread, meaning there’s no yeast involved and it comes together in a flash. The “zucchini” part is where the real magic happens. Grated zucchini might sound a little weird in a sweet bread, but trust me on this one – it’s the secret weapon for achieving that unbelievably moist texture. It also gives it a beautiful, subtle green hue. The name is pretty straightforward; it’s a loaf bread that happens to feature zucchini prominently. But calling it just “zucchini bread” doesn’t quite capture the pure joy it brings. It’s more than just ingredients; it’s that aroma that fills your kitchen, that first tender bite, that little bit of sweetness that makes everything feel right in the world. It’s the kind of recipe that makes you feel like a baking superstar, even if you’re just a beginner!

Why you’ll love this recipe?

There are so many reasons why this zucchini bread has earned a permanent spot in my recipe binder, and I just know you’re going to fall in love with it too. First off, let’s talk flavor. It’s got this perfectly balanced sweetness that’s not overpowering, with hints of warm cinnamon and vanilla that just sing. The zucchini keeps it incredibly moist, so you never have to worry about a dry crumb. And the texture? Oh my goodness, it’s so tender and yielding. It’s like a warm hug in bread form. Then there’s the simplicity, which is a HUGE win for me. I can whip this up on a Tuesday afternoon when I’m feeling ambitious, or on a Saturday morning when the kids are begging for a treat. Most of the ingredients are pantry staples, and the prep time is minimal. Seriously, you’ll be amazed at how quickly it comes together. It’s also incredibly budget-friendly, especially if you have zucchini growing in your garden or find it on sale at the market. And talk about versatile! I’ve already mentioned how great it is for breakfast or a snack, but it’s also fantastic as a light dessert with a dollop of whipped cream. Compared to other quick breads, like banana bread (which I also love, by the way!), this zucchini bread has a lighter, more delicate flavor that doesn’t overpower. It’s just pure, delicious goodness without any fuss. What I love most about this recipe is that it’s foolproof. Even if you’re new to baking, you can achieve spectacular results. It’s reliable, it’s delicious, and it’s guaranteed to make everyone happy!

How do I make Zucchini bread?

Quick Overview

This recipe is all about ease and deliciousness. You’ll simply whisk together your wet and dry ingredients separately, then combine them gently. Fold in your grated zucchini, pour the batter into a prepared loaf pan, and bake until golden and a tester comes out clean. A simple glaze on top is the cherry on top, but honestly, it’s delicious even without it! It’s the kind of bake that proves you don’t need complex techniques to get amazing results. This method ensures maximum flavor and that signature moist texture every single time.

Ingredients

For the

2 cups all-purpose flour: This is your base. I’ve found that using a good quality all-purpose flour works best for structure. If you’re feeling adventurous, you could try a blend of all-purpose and whole wheat, but start with classic AP for your first go!

1 teaspoon baking soda: This helps the bread rise and become lovely and airy. Make sure it’s fresh; old baking soda won’t give you the lift you want.

1/2 teaspoon salt: Just a touch to balance the sweetness and enhance all the other flavors.

1 teaspoon ground cinnamon: This is non-negotiable for me. It adds that warm, comforting spice that just makes everything taste like home.

1/4 teaspoon ground nutmeg (optional, but I highly recommend!): A little whisper of nutmeg adds another layer of warmth and complexity. You won’t taste it strongly, but it makes a difference.

1 1/2 cups granulated sugar: This gives us that lovely sweetness. Some people find this too sweet, and you can adjust down to 1 cup if you prefer a less sweet loaf. I usually stick with 1.5 cups, especially if I’m serving it as a treat.

2 large eggs: These bind everything together and contribute to the moisture and richness. Make sure they’re at room temperature for easier mixing.

1/2 cup vegetable oil (or other neutral oil like canola or grapeseed): This is the key to that incredible moistness! Don’t skimp here. You could technically use melted butter, but oil gives a superior tender crumb in quick breads like this.

1 teaspoon vanilla extract: Pure vanilla extract is best for that rich, authentic flavor. It really makes a difference!

1 cup grated zucchini (about 1 medium zucchini, not too watery): This is our star ingredient! See the tips section for how to get it just right.

For the Glaze:

1 cup powdered sugar: For that sweet, smooth finish.

2-3 tablespoons milk (any kind works – dairy, almond, oat): Start with 2 tablespoons and add more, a teaspoon at a time, until you reach your desired drizzling consistency. I’ve tested this with almond milk and it actually made it even creamier!

1/2 teaspoon vanilla extract (optional): Just a little extra flavor boost for the glaze.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350°F (175°C). While the oven is warming up, grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper, leaving some overhang on the sides to help you lift the bread out easily once it’s baked. This step is crucial; nobody wants their beautiful loaf sticking to the pan!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Give it a good whisk to make sure everything is evenly distributed. This ensures that your leavening agents and spices are all through the batter, so you don’t get pockets of just flour or spice. It’s a simple step, but it makes a big difference in the final texture.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until everything is well combined and smooth. You should have a lovely, slightly golden liquid mixture. Make sure there are no streaks of egg yolk or white visible.

Step 4: Combine

Pour the wet ingredients into the bowl with the dry ingredients. Now, this is important: mix *just until combined*. You don’t want to overmix quick bread batter, or you’ll end up with a tough loaf. A few streaks of flour are okay; they’ll disappear as you fold in the zucchini. Overmixing develops the gluten in the flour, which can make your bread dense and chewy instead of tender and moist.

Step 5: Prepare Filling (Zucchini)

Grate your zucchini using the medium holes on a box grater. You’ll need about 1 cup. Now, and this is key to avoiding a soggy loaf, squeeze out as much excess moisture as possible. You can do this by wrapping the grated zucchini in a clean kitchen towel or paper towels and wringing it out firmly. Don’t skip this step! The zucchini will add moisture, but we don’t want it to water down our batter.

Step 6: Layer & Swirl (Folding in Zucchini)

Gently fold the squeezed, grated zucchini into the batter. Again, mix just until it’s evenly distributed. Don’t overwork it!

Step 7: Bake

Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.

Step 8: Cool & Glaze

Once baked, let the loaf cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. This is the hardest part – waiting! While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract for the glaze. Add more milk a teaspoon at a time until it’s smooth and pourable but not too thin. Once the bread is completely cool, drizzle the glaze over the top. If you try to glaze it while it’s warm, the glaze will just melt off!

Step 9: Slice & Serve

Once the glaze has set (or if you skipped the glaze), slice into thick, glorious pieces. This bread is fantastic served at room temperature, and it’s perfect for that 10pm craving when you don’t want to bake a whole cake. Enjoy!

What to Serve It With

This zucchini bread is so versatile, it’s a winner no matter the occasion. For a simple breakfast, I love serving a slice warm, maybe with a little smear of butter. It pairs beautifully with a hot cup of coffee or a glass of cold milk. It’s the perfect start to a busy day, or a lovely weekend treat. When we do brunch, I’ll often slice it a bit more elegantly and serve it alongside some fresh fruit salad. A dollop of Greek yogurt or a bit of honey drizzled on top can elevate it for a more refined feel. It’s also surprisingly good as a light dessert. After dinner, a slice of this, perhaps with a tiny scoop of vanilla bean ice cream or a spoonful of crème fraîche, is just divine. And for those cozy, lazy afternoons? It’s the ultimate comfort snack. I’ll often have a piece with a mug of herbal tea or even a warm cider. My family’s tradition is to have a slice after school with a glass of chocolate milk – pure happiness!

Top Tips for Perfecting Your Zucchini Bread

Over the years, I’ve learned a few tricks that make this zucchini bread absolutely perfect every single time. It’s all about those little nuances! First, regarding zucchini prep: always, always, *always* squeeze out the excess moisture. I learned this the hard way early on, and ended up with a gummy, heavy loaf. Using the medium holes of your grater is best; too fine and it turns to mush, too coarse and you’ll have big chunks. A clean kitchen towel or even paper towels work wonders for wringing it out. When it comes to mixing, the golden rule for quick breads is to avoid overmixing. Seriously, mix until *just* combined. A few tiny lumps in the batter are perfectly fine; they’ll bake out. Overworking develops the gluten, which leads to a tough, chewy bread, and we want tender and moist! For swirl customization, if you’re feeling fancy, you can add a tablespoon or two of cocoa powder to a portion of the batter and swirl that in for a chocolate-zucchini bread, but for this classic version, just focus on getting the zucchini evenly distributed. If you’re looking for ingredient swaps, while I haven’t experimented wildly, I have found that using a good quality oil like grapeseed or a light olive oil works well if you’re out of vegetable oil. For baking, the most important tip is to know your oven. Ovens can vary, so rely on the toothpick test more than the timer. If the top is browning too fast, tenting with foil is your best friend. And for glaze variations, if you’re not a fan of sweet glazes, you can simply dust the cooled bread with a little powdered sugar or serve it plain – it’s that good! I’ve even tried adding a bit of orange zest to the batter before, and it gives it a lovely bright note.

Storing and Reheating Tips

Keeping this zucchini bread fresh is pretty easy, thankfully! At room temperature, it’s best stored in an airtight container or well-wrapped in plastic wrap. It stays delicious for about 2-3 days. The moisture from the zucchini helps keep it from drying out quickly. If you plan on keeping it longer, or if your kitchen is particularly warm, I highly recommend refrigerator storage. Wrap it tightly in plastic wrap, then perhaps in foil, or place it in an airtight container. It should stay good in the fridge for up to a week, though the texture might become a little firmer. For longer storage, freezing is your best bet. I like to wrap individual slices or the whole loaf tightly in plastic wrap, then in a layer of aluminum foil, and then place it in a freezer-safe bag. It can stay frozen for up to 3 months. To reheat, you can either thaw it overnight in the refrigerator and bring it to room temperature, or gently warm individual slices in a toaster oven or a low oven for a few minutes until warmed through. For the glaze, I always recommend applying it *after* the bread has completely cooled and is ready to be served or stored. If you glaze it before storing, the glaze can get sticky or messy, especially in the fridge.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite, super-easy, ridiculously moist zucchini bread. It’s the kind of recipe that makes you feel like a baking rockstar without any of the stress. It’s proof that delicious, comforting food doesn’t have to be complicated. Whether you’re looking for a way to use up that surplus zucchini, a delightful breakfast treat, or just a simple way to brighten your day, this bread is it. I truly hope you give it a try and that it becomes a cherished recipe in your home too. If you love this, you might also enjoy my recipe for Spiced Apple Crumble or my Classic Chocolate Chip Cookies – they’re in a similar vein of comforting, easy-to-make goodness. I can’t wait to hear how yours turns out! Don’t be shy about leaving a comment below with your thoughts or any amazing variations you come up with. Happy baking!

Cherry Almond Cake

This Cherry Almond Layer Cake is made with a light and fluffy almond cake, cherry frosting and little bits of maraschino cherries! It's a totally under-rated flavor combo that you have to try!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 22 minutes mins

Total Time 57 minutes mins

Servings: 12

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Cake Layers

• 0.75 cup unsalted butter room temperature
• 1.5 cup sugar
• 0.75 cup sour cream room temperature
• 1 tbsp almond extract
• 6 large egg whites room temperature
• 2.5 cup all-purpose flour
• 4 tsp baking powder
• 0.5 tsp salt
• 0.75 cup milk room temperature
• 0.25 cup water room temperature

Cherry Buttercream

• 1.25 cup butter
• 1.25 cup shortening
• 10 cup powdered sugar
• 5 tbsp maraschino cherry juice
• Pink icing color optional
• 0.5 cup chopped cherries

Vanilla Buttercream (for swirls)

• 0.25 cup butter
• 0.25 cup shortening
• 2 cup powdered sugar
• 0.5 tsp vanilla extract
• 1 tbsp water or milk

For Decoration

• Additional cherries for decoration
• Pearl sprinkles

Method

 

TO MAKE THE CAKE LAYERS

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and almond extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

TO MAKE THE BUTTERCREAMS

1. To make the cherry buttercream: In a large mixer bowl, beat the butter and shortening together until smooth.
2. Slowly add half of the powdered sugar and mix until smooth.
3. Add 4-5 tablespoons of cherry juice and mix until smooth.
4. Slowly add the remaining powdered sugar and mix until smooth. Add additional cherry juice, as needed.
5. Color the frosting with some additional pink icing color, if you like.
6. To make the vanilla buttercream: In a large mixer bowl, beat the butter and shortening together until smooth.
7. Slowly add half of the powdered sugar and mix until smooth.
8. Add vanilla extract and one tablespoon of water or milk and mix until smooth.
9. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk as needed, as needed.

TO ASSEMBLE THE CAKE

1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
2. Spread about 1 cup of cherry frosting evenly on top of the cake.
3. Top the frosting with 0.25 cup of chopped cherries and press them into the frosting. Smooth out the icing and cherries with an offset spatula.
4. Add the second layer of cake and another cup of cherry frosting and 0.25 cup of chopped cherries.
5. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed, or watch the video above.
6. Use an offset spatula to create the stripes on the side of the cake. Watch the video above for guidance.
7. Use the vanilla buttercream to pipe swirls around the top of the cake. I used Ateco tip 844, but Wilton 1M or 2D would work as well.
8. Top the swirls with cherries and sprinkle the cake with some white pearl sprinkles, if desired.

Notes

This Cherry Almond Layer Cake is a totally under-rated flavor combo that you have to try!