Sweet Christmas Cookie Fudge Recipe

You know, there are some recipes that just feel like home. They transport you back to a specific moment, a smell, a feeling. For me, it’s my mom’s zucchini bread. It’s not just a baked good; it’s pure comfort. I swear, the moment I start grating the zucchini and the cinnamon and nutmeg hit the air, I’m right back in her kitchen, sunlight streaming in, the gentle hum of the mixer in the background. This isn’t just any zucchini bread; it’s the one that disappeared in minutes at every family gathering, the one my dad would sneak a slice of before dinner (even though he swore he was “full”), and the one my kids now beg for when they see a bunch of zucchini in the garden. It’s got that perfect balance of moistness, sweetness, and a hint of spice that just makes everything feel a little bit better. If you’ve ever found yourself craving something warm and satisfying without the fuss of a whole cake, this is your recipe. It’s like a hug in a loaf pan, and honestly, it’s one of my absolute favorite things to bake, especially when I’ve got a mountain of zucchini from the garden.

What is Zucchini bread?

So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it uses chemical leaveners like baking soda and baking powder instead of yeast, so you don’t have to wait for dough to rise. The “zucchini” part is the star ingredient, of course! Grated zucchini might sound a little unusual for a sweet bread, but trust me, it’s pure magic. It adds an incredible amount of moisture to the loaf, making it super tender and almost fudgy, without any overpowering zucchini flavor. Think of it as a secret ingredient that elevates a classic spice cake into something truly special. The name itself is pretty straightforward – it’s bread, made with zucchini! But it’s so much more than the sum of its parts. It’s a testament to how humble ingredients can create something absolutely delicious, and it’s a fantastic way to use up that garden bounty when you’re drowning in zucchini. It’s a dessert, a snack, a breakfast treat – whatever you need it to be!

Why you’ll love this recipe?

I have a recipe for zucchini bread and I think you will love it too. I love zucchini bread. I have a recipe for it and Iflavor is just out of this world. It’s this perfect symphony of warm spices – cinnamon, nutmeg, maybe a whisper of clove if I’m feeling fancy – all balanced by the subtle sweetness. The zucchini keeps it incredibly moist, and if you add nuts or chocolate chips (which, let’s be real, I *always* do), you get these delightful little pockets of texture and extra flavor. Then there’s the simplicity. This recipe is a lifesaver on busy nights or when unexpected guests pop over. You probably have most of the ingredients in your pantry right now. It comes together so quickly, and you don’t need any fancy equipment. Seriously, I’ve whipped this up with my kids “helping” (which usually means more flour on the floor than in the bowl) and it still turns out perfectly. It’s also incredibly cost-efficient. Zucchini is usually quite affordable, especially when it’s in season. This recipe uses simple pantry staples, making it aversatility! Oh my goodness, this zucchini bread is a chameleon. I’ve already mentioned nuts and chocolate chips, but you can also add dried cranberries for a tart little zing, or even a swirl of cream cheese filling for a more decadent experience. It’s fantastic warm with a smear of butter, or cooled and drizzled with a simple glaze. What I love most about this recipe, though, is that it’s approachable. It’s the kind of thing that makes you feel like a baking pro, even if you’re just starting out. It’s way less fussy than a traditional cake, but it delivers that same comforting, homemade goodness. It’s also a fantastic way to get a few extra veggies into picky eaters without them even realizing it!

How to Make Zucchini Bread

Quick Overview

Making this zucchini bread is a breeze, honestly! You’ll just whisk together your dry ingredients, mix your wet ingredients, then combine them until just married. Fold in your zucchini and any add-ins like nuts or chocolate chips, pour into a prepared loaf pan, and bake until a toothpick comes out clean. The whole process from start to finish takes under an hour and a half, including baking time, which is pretty amazing for something this delicious. What makes this method special is its foolproof nature; it’s designed to prevent overmixing, ensuring a tender crumb every time. You can literally have a warm, fragrant loaf cooling on your counter in no time!

Ingredients

For the Main Batter:

2 cups all-purpose flour (I’ve also tried a 1-to-1 gluten-free blend, and it works beautifully!)

1 teaspoon baking soda (make sure it’s fresh, it makes a difference!)

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon (this is non-negotiable for me, it’s the soul of the bread!)

1/4 teaspoon ground nutmeg (just a pinch, but it adds such a lovely warmth)

1/2 teaspoon ground cloves (optional, but I love the extra depth it gives)

1 cup granulated sugar (you can get away with a little less if you prefer, but this is the classic sweetness)

1/2 cup packed light brown sugar (for that lovely caramel note and extra moisture)

2 large eggs (at room temperature is best for easier mixing)

1 cup vegetable oil (or any neutral oil like canola or sunflower. Some people use melted butter, but I find oil makes it even more moist)

1 teaspoon vanilla extract (don’t skimp here, good quality vanilla really shines)

1 1/2 cups grated zucchini (about 2 medium zucchinis, see tips below on how to prep!)

For the Filling (Optional, but highly recommended!):

1/2 cup chopped walnuts or pecans (toasted for extra flavor, if you have the time!)

1/2 cup chocolate chips (mini or regular, semi-sweet or dark are my favorites)

For the Glaze (Optional, but oh-so-good!):

1 cup powdered sugar

2-3 tablespoons milk or half-and-half (start with 2, add more only if needed for consistency)

1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Alright, first things first! Get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). While that’s warming up, grease and flour a 9×5 inch loaf pan. I usually use butter or cooking spray for greasing, and then a good dusting of flour. For an extra non-stick insurance policy, you can also line the bottom and sides with parchment paper, leaving a little overhang on the sides to make it easier to lift the loaf out later. This step is crucial; nobody wants their beautiful creation stuck to the pan!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). Whisking them together well ensures that your leaveners and spices are evenly distributed throughout the batter. This means you won’t get any surprise pockets of baking soda or clumps of cinnamon in your finished loaf. Give it a good vigorous whisk for about 30 seconds until everything looks uniformly blended. This is also where you’ll add in your granulated and brown sugars. Yes, I add them to the dry ingredients. It helps break up any brown sugar clumps and makes sure they’re incorporated evenly.

Step 3: Mix Wet Ingredients

In a separate medium bowl, lightly beat the two large eggs. Then, stir in the vegetable oil and vanilla extract. You don’t need to go crazy here, just whisk until everything is combined and looks nice and emulsified. The oil is what keeps this bread so incredibly moist, and the vanilla adds that lovely background aroma and flavor that just screams “homemade.”

Step 4: Combine

Now, pour the wet ingredients into the bowl with your dry ingredients and sugars. Here’s the key: mix until *just* combined. You don’t want to see streaks of dry flour, but you absolutely do *not* want to overmix. Overmixing develops the gluten in the flour, which can lead to a tough, dense loaf. So, use a spatula or a wooden spoon and gently fold everything together. It’s okay if there are a few tiny lumps; they’ll disappear during baking. Seriously, stop mixing as soon as you don’t see any dry flour. Trust me on this one.

Step 5: Prepare Filling

If you’re adding nuts or chocolate chips, this is where they come into play! Grate your zucchini (I’ll get to the best way to do that in the tips section!), and then gently fold it into the batter. If you’re using nuts or chocolate chips, add them now and gently fold them in as well. The goal here is just to distribute them evenly without overworking the batter. The zucchini itself is what gives the bread its incredible texture, so don’t go crazy stirring!

Step 6: Layer & Swirl

Pour about half of the batter into your prepared loaf pan and spread it evenly. If you’re feeling fancy, you can sprinkle half of your chocolate chips and nuts over this layer. Then, pour the remaining batter on top and spread it out. Sprinkle the rest of your add-ins on top. I rarely swirl this one because the zucchini and add-ins get distributed pretty well, but if you wanted to do a cinnamon-sugar swirl or something similar, this would be the time to do it!

Step 7: Bake

Pop that loaf pan into your preheated oven and bake for 50-60 minutes. The exact time will depend 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, with no wet batter attached. If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil. The aroma that fills your kitchen at this stage is just heavenly – a sure sign that something delicious is on its way!

Step 8: Cool & Glaze

Once it’s baked, take the loaf out of the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert the loaf onto a wire rack to cool completely. It’s tempting to dive in right away, but letting it cool completely is important for the texture, especially if you plan to glaze it. For the glaze, whisk together the powdered sugar, vanilla, and 2 tablespoons of milk until smooth. Add more milk, a teaspoon at a time, if you want a thinner glaze. Once the bread is completely cool, drizzle the glaze over the top. It hardens slightly as it sits, creating a lovely sweet topping.

Step 9: Slice & Serve

Once the glaze has set (or if you skipped the glaze!), it’s time to slice and enjoy! I love using a serrated knife for a clean cut. Serve it at room temperature for the best flavor and texture. A generous slice of this zucchini bread is pure bliss. It’s perfect on its own, or you can serve it with a cup of coffee, tea, or even a glass of cold milk. The smell of freshly baked zucchini bread is one of my favorite things in the world, and sharing it always brings a smile to my face.

What to Serve It With

This zucchini bread is so wonderfully versatile, it fits in just about anywhere! For breakfast, it’s an absolute dream. I love a thick slice warmed up with a smear of butter alongside my morning coffee. It’s not overly sweet, so it feels like a satisfying start to the day. It’s also fantastic for a quick grab-and-go option if you’re rushing out the door. For brunch, it elevates the whole spread. I’ll usually serve it alongside other favorites like scrambled eggs, bacon, and fresh fruit salad. A little dusting of powdered sugar on top of the glaze makes it feel extra special for guests. For a simple yet elegant dessert, it’s perfection. After a hearty meal, a slice of this, perhaps with a dollop of whipped cream or a scoop of vanilla bean ice cream, is just divine. It’s sweet enough to satisfy a craving but not so rich that it weighs you down. And for those times when you just need a little something to see you through the afternoon or evening – those cozy snacks – it’s the ultimate comfort food. I’ll often pair a slice with a hot cup of tea or a glass of cold milk while I’m curled up with a book. My family tradition is to have a slice with a glass of ice-cold milk after dinner on a summer evening, especially when we’ve harvested zucchini that day. It just feels like a wholesome, satisfying way to end the day. It’s also surprisingly good with a bit of cream cheese spread on it, if you’re feeling adventurous!

Top Tips for Perfecting Your Zucchini Bread

After making this countless times, I’ve picked up a few tricks that I think really make a difference. For zucchini prep, it’s all about managing the moisture. You want that tender texture, not a soggy loaf! I always grate my zucchini using the large holes of a box grater. Once it’s grated, I like to give it a gentle squeeze in my hands or place it in a fine-mesh sieve over the sink for a few minutes to let some excess water drain out. You don’t want to wring it dry, just remove the very loosest moisture. This prevents the bread from becoming gummy. When it comes to mixing advice, remember the golden rule: do not overmix! As soon as you don’t see dry flour, stop. A few tiny lumps are okay. Overmixing develops gluten, which is the enemy of a tender quick bread. Think gentle folding, not vigorous beating, once the wet and dry ingredients meet. For swirl customization, if you’re adding chocolate chips or nuts, I like to toss them with a tablespoon of the flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom during baking. For the batter itself, it’s not really about swirling patterns, but ensuring those add-ins are evenly distributed. When it comes to ingredient swaps, I’ve experimented a lot! For gluten-free, a good quality 1-to-1 baking blend usually works well; I’ve found some require a tiny bit more liquid. If you want to reduce sugar, you can try cutting it down by a quarter cup, but the sweetness really balances the spices. For dairy-free, I’ve tested this with almond milk in the glaze and it worked perfectly. Melted coconut oil can also be a substitute for vegetable oil, though it might impart a subtle coconut flavor. When it comes to baking tips, always trust your oven. Ovens can vary! Start checking for doneness at the lower end of the time range. If the top is browning too fast, a loose tent of foil is your best friend. Ensure your baking powder and soda are fresh – this is crucial for proper leavening. For glaze variations, if you want a thicker glaze, use less liquid. For a thinner glaze, add more milk a tiny bit at a time. You can also add a splash of lemon juice for a bit of tang or some orange zest for a citrusy twist. A simple dusting of powdered sugar or a sprinkle of cinnamon sugar is also a delicious alternative to a full glaze if you’re in a hurry or prefer something less sweet.

Storing and Reheating Tips

Proper storage is key to keeping this zucchini bread delicious for days! At room temperature, it will stay fresh for about 2-3 days. Make sure it’s completely cooled before wrapping it tightly in plastic wrap or placing it in an airtight container. This prevents it from drying out. I find that storing it on the counter in a cool, dry place is usually best for maintaining its tender crumb. If you’re not going to eat it within a couple of days, refrigerator storage is your best bet. It can last for up to a week in the fridge, again in an airtight container. The texture might firm up a bit in the fridge, but it’s easily revived. For longer storage, freezer instructions are your friend! This bread freezes beautifully. Wrap the cooled loaf (or slices) tightly in a couple of layers of plastic wrap, then in a layer of aluminum foil or a freezer bag. It can be stored in the freezer for up to 3 months. To thaw, simply unwrap it and let it sit at room temperature for a few hours. If you’ve frozen slices, you can often reheat them directly from frozen in a toaster oven or a low oven for a few minutes until warmed through. Regarding glaze timing advice, if you plan to freeze your bread, I highly recommend waiting to add the glaze until *after* it’s thawed. Glazed bread can sometimes become sticky or lose its sheen when frozen and thawed. So, bake, cool, freeze, thaw, and *then* glaze for the best results!

Frequently Asked Questions

Final Thoughts

So there you have it – my mom’s legendary zucchini bread! This isn’t just a recipe; it’s a memory baked into every slice. It’s proof that sometimes, the simplest ingredients can create the most magical results. It’s moist, it’s flavorful, and it’s incredibly forgiving, making it a perfect bake for anyone, no matter your skill level. I truly believe this zucchini bread is a testament to the power of home baking to bring joy and comfort. If you’re a fan of spice cakes, moist loaves, or just looking for a delicious way to use up that garden surplus, you *have* to give this a try. I also think you’ll really enjoy my Apple Crumble Pie if you love comforting baked goods, or my Lemon Blueberry Scones for something a little lighter and brighter. Give this zucchini bread a whirl, and I can’t wait to hear what you think! Let me know in the comments if you added any special twists or how your family enjoyed it. Happy baking!

Christmas cookie fudge

Christmas Sugar Cookie Fudge is an easy-to-make, rich, and creamy combination of two delicious desserts: sugar cookies and fudge. With only 5 quick minutes to prep and 4 simple ingredients, this festive no-bake recipe is the sweetest way to spread holiday happiness.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Servings: 16

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Fudge Ingredients

• 2 cups White Chocolate Chips
• 16 ounces Vanilla Frosting one standard can
• 0.25 cup Sugar Cookie Mix
• 1 package Christmas Sprinkle Mix for topping

Method

 

Preparation Steps

1. Line an 8-inch square pan with parchment paper.
2. Place the chocolate chips in a medium bowl and microwave on high in 3-second intervals, stirring in between until smooth.
3. Remove the lid and every piece of foil from the frosting container and microwave on high for 45 seconds or until completely turned to liquid.
4. Combine the frosting, melted chocolate, and sugar cookie mix. Stir until well combined.
5. Pour into the prepared pan and spread until even.
6. Top liberally with the sprinkle mix.
7. Refrigerate for 2 hours or until the fudge has set.
8. Slice into 0.5 inch or 1 inch squares. Serve and enjoy!

Notes

This festive no-bake recipe is a great make-ahead treat, perfect for holiday parties. You can make the fudge up to 2 weeks ahead of time and store it in the fridge until you are ready to eat or gift it. You can also use actual sugar cookies (crushed) or different chocolate types!