Easy Homemade Zucchini Bread – Moist & Delicious

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There is something about September that makes me want to bake. The garden is still giving us plenty of zucchini, but the days are starting to feel a little different, and suddenly I’m craving the warm spices and cozy aromas of fall.

This easy homemade zucchini bread is one of those recipes I make when I have more zucchini than I know what to do with. It’s simple, moist, lightly spiced with cinnamon and nutmeg, and comes together without any complicated steps. And if you have a garden overflowing with zucchini like I do, this is the perfect recipe to have on hand!

Why You’ll Love This Zucchini Bread

• Easy to make with simple pantry ingredients.
• Moist and tender thanks to plenty of freshly shredded zucchini.
• Warmly spiced with cinnamon and nutmeg.
• A great way to use up an abundance of fresh zucchini.
• Perfect for breakfast, an afternoon snack, or a simple homemade dessert.
• It freezes beautifully, so you can enjoy it later.

 

My Tips for the Best Zucchini Bread

• Don’t overmix the batter. Stir just until the flour disappears.
• Use freshly shredded zucchini for the best texture.
• Don’t squeeze all of the moisture out of the zucchini.
• Check the bread toward the end of the baking time since oven temperatures can vary.
• Let the loaf cool before slicing. I know it’s tempting to cut into it while it’s warm, but allowing it to cool helps the bread set properly.

What to Serve With Zucchini Bread

A thick slice of zucchini bread is delicious all by itself, but I especially love it with a cup of coffee in the morning or tea in the afternoon.

For something extra special, serve it slightly warm with a little butter.

Frequently Asked Questions

Do I need to peel the zucchini?

No. There is no need to peel zucchini before shredding it. The skin is tender and adds color to the finished bread.

Should I squeeze the zucchini dry?

Not completely. Zucchini contains a lot of water, but that moisture helps create a tender loaf. If your zucchini is extremely watery, give it a gentle squeeze, but don’t remove all of the moisture.

Can I freeze zucchini bread?

Yes! Zucchini bread freezes very well. Wrap the cooled loaf tightly or freeze individual slices for an easy grab-and-go breakfast or snack.

How do I know when zucchini bread is done?

Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs. If there is wet batter on the toothpick, continue baking and check again in a few minutes.

Have more zucchini from the garden? Don’t let it go to waste! Try some of my other easy, homemade recipes that make the most of fresh seasonal ingredients. Browse my 15 zucchini recipes you’ll want to make. 

If you’re looking for something savory, my creamy zucchini pasta is another delicious way to use fresh zucchini. Or my zucchini lasagna with Bolognese sauce

  

Italian Fresh Peach Cake (Torta di Pesche)This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

There is nothing I love more in August than baking with fresh summer peaches. When peaches are ripe, juicy, and full of flavor, I don’t think they need much fussing. A simple cake is all you need to turn them into something special.

This Italian Fresh Peach Cake is a rustic cake that’s tender, buttery, and lightly sweet, with plenty of fresh peaches baked right into the top. I slice the peaches with the skin on, toss them with a little flour, sugar, and lemon zest, and arrange all of them over the batter.

As the cake bakes, the peaches soften and naturally sink into the batter, blending into the cake and creating juicy pockets of peach throughout. I don’t push them down or try to arrange them perfectly. The oven does the work.

This is the kind of simple Italian dessert I love—nothing complicated, just good seasonal fruit, a tender cake, and a little lemon to brighten everything.

It’s wonderful served with coffee in the afternoon, but it’s also simple enough for dessert after dinner.

Why You’ll Love This Peach Cake

• Made with fresh summer peaches
• Uses simple ingredients
• No need to peel the peaches
• The peaches naturally sink into the cake as it bakes
• Tender and buttery with a hint of lemon
• Easy enough for everyday baking
• Beautiful enough to serve to guests

 

Things to know before you make it

Leave the Peach Skins On

I use unpeeled peaches in this recipe. The skins soften as the peaches bake and add beautiful color to the finished cake.

Choose peaches that are ripe but still firm enough to slice.

Toss the Peaches With Flour and Sugar

Before adding the peaches to the cake, toss them gently with 1 tablespoon of flour, 1 tablespoon of sugar, and lemon zest.

The flour helps absorb some of the juices released by the peaches as they bake, while the sugar brings out their natural sweetness.

Don’t Push the Peaches Into the Batter

This is one of the things I love about this cake.

Once your batter is in the springform pan, arrange all of the peaches over the top. Don’t press them down.

As the cake bakes, the peaches soften and naturally sink into the batter. Some will remain on top while others will become nestled into the cake.

Use a Springform Pan

A springform pan makes this rustic cake easy to remove once it has cooled.

I recommend lining the bottom with parchment paper and lightly greasing the sides before adding the batter.

Don’t Overmix the Batter

Once you add the flour, mix just until everything is incorporated. Overmixing can make the cake heavier than you want.

Use the right-size pan: I recommend a 9-inch springform pan for this recipe; using a smaller or larger pan will change the cake’s thickness and baking time.

Let It Cool

The cake will be delicate when it first comes out of the oven, especially because of all the juicy peaches.

Let it cool before removing the sides of the springform pan and slicing.

How to Serve Italian Peach Cake

This cake doesn’t need much.

I love it simply dusted with powdered sugar and served with a cup of coffee or espresso.

For dessert, you can serve it with a scoop of vanilla gelato, whipped cream, or simply a few fresh peach slices.

Recipe Tips

Use ripe but firm peaches. Very soft peaches release more liquid and can make the center of the cake take longer to bake.

Don’t worry about how the peaches look before baking. Arrange them over the batter and let the oven do its work. They’ll soften and naturally settle into the cake.

Check the center for doneness. Because the peaches release moisture as they bake, the cake may need a little extra time depending on how juicy your peaches are.

Keep the cake refrigerated after cooling because of the sour cream. Bring it toward room temperature before serving for the best texture.

Frequently Asked Questions

Do I have to peel the peaches?

No. I prefer leaving the skins on. They soften during baking and add beautiful color to the cake.

Can I use nectarines?

Yes. Nectarines are an easy substitute for peaches and can also be left unpeeled.

Can I use canned peaches?

Fresh peaches are best for this recipe. Canned peaches contain considerably more moisture and can change the texture of the cake.

Can I make this cake ahead of time?

Yes. This cake is actually delicious the next day. Store it covered in the refrigerator and bring it closer to room temperature before serving.

 

More Italian Recipes to Try

If you love simple desserts made with fresh seasonal ingredients, here are a few more recipes from my kitchen you might enjoy.

Looking for another fruit-forward dessert? Try my Blanched & Pureed Lemon Loaf (Bakery-Style Citrus Cake)full of fresh lemon flavor

For another simple Italian dessert, my Peaches al Forno are a wonderful way to enjoy ripe summer peaches with very little effort.

And if you’re looking for something savory to make while peaches are in season, try my Grilled Peach and Burrata Salad. Sweet grilled peaches, creamy burrata, peppery arugula, and pistachios make a beautiful summer dish.

Final Thoughts

This is one of those cakes that makes the most sense when peaches are at their summer best. It’s simple, rustic, and doesn’t try to hide the fruit under layers of frosting or complicated toppings. Just a tender lemon-scented cake, plenty of fresh peaches, and a little powdered sugar.

That’s my kind of Italian dessert.

If you make this Italian Peach Cake, I’d love to hear how you liked it. Leave a comment below and let me know! 

Blanched & Pureed Lemon Loaf (Bakery-Style Citrus Cake)

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you love lemon desserts that actually taste like lemon, this loaf is about to become your new obsession.

Instead of just using zest or juice, this recipe takes things further—whole lemons are blanched to soften the peel, then pureed into a silky citrus base. The result? A lemon loaf that is deeply fragrant, naturally tangy, and unbelievably moist with no artificial flavor needed.

The blanching step removes bitterness from the peel while keeping all the bright citrus oils that make lemon desserts so irresistible. When blended into the batter, the entire lemon becomes part of the flavor—nothing wasted, nothing muted.

This is the kind of loaf that works for everything: brunch, afternoon coffee, dessert, or even wrapped up as a gift. One slice and you’ll understand why this method makes such a difference.

Things to know about this Blanched & Pureed Lemon Loaf (Bakery-Style Citrus Cake)

• The peel is what gives this loaf its bold lemon flavor—don’t skip blending it in.
• If your lemons are very thick-skinned, blanching twice helps reduce bitterness further.
• This loaf tastes even better the next day once the citrus oils settle.
• use the right size pan  a standard 9 X 5 loaf pan works best

If you love bright, bakery-style citrus desserts, this lemon loaf is a must-bake. Save this recipe for later, and don’t forget to tag me when you make it—I love seeing your bakes come to life! 🍋

Storage Instructions

This lemon loaf stores beautifully and actually gets better as it sits.

• Room Temperature: Store in an airtight container for up to 2–3 days. Keep it in a cool, dry place.
• Refrigerator: Store for up to 5–6 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or at room temp.

💡 Tip: If glazed, let the glaze set completely before storing to prevent stickiness.

You might also love”:

• 👉 Italian Breakfast Cookies (perfect with coffee or tea)
• 👉 Italian Donuts (Bomboloni-style) (soft, fluffy, bakery-style treat)
• 👉 Classic Tiramisu Recipe (for your dessert lovers)
• 👉 Lemon Ricotta Cake (another bright citrus bake)
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Italian Ricotta Pie (Crostata di Ricotta)

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Italian Ricotta Pie is a classic rustic dessert found in many Italian homes, especially around holidays like Easter. It’s made with pasta frolla, a tender Italian sweet pastry dough, and filled with creamy sweetened ricotta scented with orange zest and studded with chocolate. The result is a pie that’s rich but not overly sweet, with a delicate citrus aroma and a buttery crust.

This dessert has roots in southern Italian baking traditions where ricotta is commonly used in pastries. Draining the ricotta is key—it creates a thick, velvety filling that slices beautifully and holds its shape. Paired with the crisp, cookie-like pasta frolla, it becomes a simple but elegant dessert perfect for holidays, Sunday dinners, or with an afternoon espresso.

Things to know about this Italian Ricotta Pie (Crostata di Ricotta)

• Drain the ricotta well: This prevents a watery filling and keeps the pie creamy.

• Use whole milk ricotta: It gives the richest flavor and texture.

• Let it cool completely: Cutting too early can cause the filling to be soft.

• Even better the next day: Like many Italian desserts, the flavors deepen after resting overnight in the refrigerator.

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Serving Suggestions

Serve Italian Ricotta Pie slightly chilled or at room temperature. A light dusting of powdered sugar on top makes it beautiful and simple. It pairs perfectly with espresso, cappuccino, or a small glass of sweet dessert wine.

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Storage

Store the pie covered in the refrigerator for up to 4 days. Because of the ricotta filling, it should always be kept chilled.

Ciambelle (Unfilled Italian Donuts)

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In Italy, Ciambelle are the kind of simple pastry that never goes out of style. Long before elaborate glazes and over-the-top toppings, these golden ring donuts were made with basic pantry ingredients, lightly scented with lemon zest, fried until perfectly puffed, and rolled in sugar. Their name comes from the Italian word ciambella, meaning “ring,” and versions of these sweet breads have been part of Italian home baking for generations.

You’ll find them in neighborhood bakeries, at festivals, and on Sunday mornings alongside a strong espresso. They aren’t meant to be flashy — they’re meant to be comforting.

At our restaurant, we served them warm with espresso, just as they would in Italy. There’s something special about that pairing — the slight bitterness of the coffee against the soft, sweet dough. It’s simple, authentic, and unforgettable.

These Ciambelle are exactly that: traditional, unfussy, and rooted in real Italian baking.

Things to know about these Ciambelle (Unfilled Italian Donuts)

• Lemon zest is the signature Italian flavor — don’t skip it.

• The dough should be soft and slightly tacky but not sticky.

• Fry at 350°F for even cooking and that golden exterior.

• These are best enjoyed fresh the same day.

• You can bake them, but frying gives the classic texture and flavor.

   

Storage

• Store at room temperature in an airtight container for up to 2 days.

• Reheat briefly in the microwave (8–10 seconds) to soften.

• They can be frozen (without the sugar coating) for up to 1 month. Thaw, warm slightly, then roll in fresh sugar before serving.

• If you love traditional Italian baking, be sure to check out my other classic recipes and bring even more authentic flavors into your kitchen.

   Traditional Italian Esse cookies ( S cookies )

  Classic favorite Italian Tiramisu recipe a real pick you up dessert

  Or my personal favorite Pureed Apple and walnut bundt

  And if you make these Ciambelle, leave a comment and let me know — I love seeing your creations!

 

Classic Italian Tiramisu recipe

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Classic Italian Tiramisu is one of Italy’s most iconic desserts, made with layers of espresso-soaked ladyfingers and a delicate mascarpone cream. The modern version is widely believed to have originated in the Veneto region, in the city of Treviso, and was popularized in the late 1960s at the renowned restaurant Le Beccherie. This dessert was also a staple in my own restaurant, where we prepared it using the traditional zabaglione water-bath method—simple ingredients, proper technique, and patience—just as it’s meant to be served in Italian kitchens and classic trattorias.

Things to know about this Classic Italian Tiramisu recipe

• Make it ahead: Tiramisu improves with time. For best flavor and structure, make it at least 6 hours ahead, or ideally the day before serving.

• No baking required: The only cooking involved is gently tempering the egg yolks over a water bath (zabaglione method).

• Food-safe eggs: The water bath brings the yolks to a safe temperature while keeping the cream light and silky.

• Mascarpone matters: Use full-fat mascarpone and keep it cold until ready to fold in—this prevents a loose or grainy filling.

• Cocoa timing: Always dust the cocoa powder just before serving to keep it dry and vibrant.

Tips for Success

• • Whisk constantly over the water bath: Gentle heat and steady whisking create a smooth, stable zabaglione—never rush this step.

  • Do not over-soak the ladyfingers: A quick dip (1–2 seconds) is enough. Too much espresso will collapse the layers.

  • Fold, don’t stir: When combining whipped cream with the mascarpone mixture, fold gently to keep the tiramisu light.

  • Chill thoroughly: Proper chilling allows the layers to set and flavors to meld—this is key to clean slices.

  • Use quality espresso: Strong, freshly brewed espresso gives tiramisu its signature depth and balance.

  • Storage

    • Refrigeration: Store tiramisu covered in the refrigerator for up to 3 days. The flavor actually improves after the first day.

    • Best container: Keep it tightly wrapped or in an airtight container to prevent it from absorbing fridge odors.

    • Freezing: While tiramisu can be frozen for up to 1 month, the texture of the mascarpone cream is best when enjoyed fresh. If freezing, wrap well and thaw overnight in the refrigerator.

    • Serving after storage: Always dust with fresh cocoa powder right before serving, especially if it has been refrigerated or frozen.

    • If You Loved This Recipe…

      If you enjoyed this classic Italian tiramisu, be sure to explore more traditional Italian desserts and restaurant-style recipes on the blog. You may also like:

      • Italian Amaretti Cookies– soft, almond-rich, and perfect with espresso

      • Italian Wedding Cookies – a holiday and bakery classic

      • Lemon Tiramisu– a summer favorite with a lemon curd, elegant finish

      • Italian Crostata with Jam – simple, rustic, and timeless

 

Buccellato Siciliano – Traditional Christmas Fig & Nut Pastry Ring

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Even though I’m from Northern Italy, I’ve grown to love and appreciate the beautiful traditions of the South—especially thanks to my Sicilian sister-in-law. Every Christmas, she brings a gorgeous Buccellato Siciliano, a stunning fig and nut pastry ring that fills the whole house with the aromas of honey, citrus, and warm spices. Watching her make it over the years inspired me to create my own version, honoring her family’s recipe while adding a touch of my northern Italian style. This festive pastry is rustic, impressive, and truly one of the most special holiday desserts to come out of Sicily.

Things to know about Buccellato Siciliano – Traditional Christmas Fig & Nut Pastry Ring

Buccellato is truly a labor of love—from soaking the figs to chopping the nuts and carefully mixing the sweet, spiced filling. Rolling out the dough, spreading the filling evenly, and shaping it into the signature ring takes patience, but every step adds to its incredible flavor and charm. This isn’t a recipe for rushing—it’s a holiday tradition, meant to be savored, shared, and enjoyed with family.

How to Cut for the Classic Look:
Once the ring is shaped and brushed with egg wash, use a sharp paring knife to create the traditional open slits. Start with long diagonal cuts evenly spaced around the ring, then add shorter slashes in between for a feathered effect. These cuts let the filling peek through during baking and give the Buccellato its iconic rustic, bakery-style appearance. Don’t worry about perfection—the charm is in its handmade look.

Making Buccellato is more than just baking; it’s a way to bring a little Sicilian holiday magic into your home.

Ready to bring a taste of Sicily to your holiday table? If you make this Buccellato Siciliano, be sure to leave a comment and rate the recipe — I love hearing how my readers bring these Italian traditions to life!
Share your beautiful pastry with me on Instagram by tagging @lorianasheacooks and don’t forget to check out my other festive Italian Christmas recipes here:

• 10 Italian Christmas cookies you must make

 

Easy Cannoli Cake with Ricotta Mascarpone Frosting

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This Cannoli Cake started as a little kitchen experiment inspired by one of my favorite Italian desserts — the classic Sicilian cannoli. I wanted all that creamy ricotta flavor, a hint of cinnamon, and those sweet little chocolate chips, but in a simple, homemade cake that didn’t require frying shells or piping filling. So I baked a basic yellow cake — soft, buttery, and lightly sweet — and layered it with a rich ricotta mascarpone frosting that doubles as the filling.

The idea comes straight from Sicily, where cannoli were first created centuries ago as a special treat during Carnevale — a time of celebration and abundance before Lent. The traditional version uses crispy pastry shells filled with sweet ricotta cream, often flavored with orange zest, cinnamon, and chocolate. When Italian immigrants brought their beloved cannoli to America, bakers started finding new ways to enjoy those same flavors — and that’s how Cannoli Cake was born.

It’s a modern Italian-American twist on a Sicilian classic, combining all the familiar flavors of the original dessert in a soft, moist layer cake that’s perfect for birthdays, holidays, or Sunday dinners. Each bite tastes like home — creamy, comforting, and unmistakably Italian.

Things to know about this Easy Cannoli Cake with Ricotta Mascarpone Frosting

This Cannoli Cake is best made with well-drained ricotta — if your ricotta is watery, place it in a fine mesh sieve or cheesecloth overnight to remove excess liquid. This ensures the frosting stays thick, creamy, and easy to spread between the cake layers.

For the most authentic texture, sprinkle the mini chocolate chips between the layers and on top of the frosting instead of mixing them into the filling. This gives every bite a little crunch without weighing down the creamy filling.

Chilling the cake for at least 1 hour after assembling helps the frosting set and makes slicing cleaner, especially if you want neat, even layers. The cake keeps beautifully in the refrigerator for up to 3 days, making it a perfect make-ahead dessert for parties or holiday gatherings. Bring it to room temperature for 15–20 minutes before serving to enjoy the full creamy texture and flavor.

For a little extra flair, try sprinkling chopped pistachios on top or a light drizzle of chocolate sauce just before serving — it makes the cake look bakery-perfect without any extra effort.

If you love classic Italian desserts with a modern twist, be sure to try my Crostata Italian jam tart or Amaretti Cookies next — both pair perfectly with a slice of this Cannoli Cake and a cup of espresso!

 

Peach Tart with Lattice Crust – Italian Crostata

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If you saw my Instagram recently, you caught a glimpse of this golden, lattice-topped peach crostata—and now I’m sharing the full recipe! This rustic Italian jam tart, baked in a 9-inch tart pan, pairs juicy fresh peaches with sweet peach jam for a dessert that’s as delicious as it is beautiful. The lattice top adds a touch of classic charm, making it perfect for summer gatherings, brunch, or any special occasion. Follow along to learn how to make this simple yet stunning homemade peach tart from scratch.

Things to know about this Peach Tart with Lattice Crust – Italian Crostata

• Rustic & Elegant: The lattice top gives it a charming, rustic look while still looking impressive for guests.

• Fresh & Jammy: Combines fresh peach slices with sweet peach jam for a layered, flavorful filling.

• Easy to Make: No special equipment needed—just a 9-inch tart pan and basic kitchen tools.

• Perfect for Any Occasion: Great for summer desserts, brunch, or as a sweet centerpiece for gatherings.

• Make Ahead Friendly: Can be baked in advance and served at room temperature; keeps well for 1–2 days.

• Customizable: Swap peaches for seasonal fruits like plums, apricots, or berries.

• Italian-Inspired: A classic rustic crostata style that’s simple yet authentically Italian.

• “If you enjoy this peach crostata, you’ll love my other rustic desserts too—don’t miss the Italian Crostata jam tart and Plum Cake recipes for more homemade Italian sweetness!”

 

Italian Ricotta Lemon Cake – Moist & Fluffy

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Italian Ricotta Lemon Cake is a family recipe close to my heart, made with creamy ricotta for a moist, tender crumb and brightened with fresh lemon zest and juice. My love for ricotta goes back to my roots — when our family came from Italy, both my father and mother were cheesemakers. I grew up watching them craft fresh ricotta by hand, and its rich, delicate flavor has been part of our table for as long as I can remember. This cake is a simple, beautiful way to showcase that tradition, perfect for enjoying with coffee in the morning or as a light, sweet finish to any meal.

Baking this cake fills my kitchen with the same comforting aroma I remember from childhood. It’s a simple yet elegant dessert that feels like a warm hug from home, and the best part is how incredibly easy it is to make — just mix, bake, and enjoy.

Things to Know About Italian Ricotta Lemon Cake

The ricotta is the secret: Whole-milk ricotta gives this cake its signature soft, moist texture. Be sure to drain it well before adding it to the batter. Excess liquid can make the cake too dense or wet.

Use fresh lemons: This recipe relies on fresh lemon zest and juice for its bright, natural lemon flavor. Zest the lemons before juicing them so you get the most flavor from the peel.

Don’t skip draining the ricotta: Place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter and let it drain for at least 30 minutes. If your ricotta is particularly wet, you can drain it longer.

A springform pan works best: This is a soft, delicate cake, so a 9-inch springform pan makes it much easier to remove without damaging the edges. Lining the bottom with parchment also helps.

Let the cake cool completely: Resist the temptation to slice it while it’s warm. The cake continues to set as it cools, giving you cleaner slices and the best texture.

Even better the next day: Once cooled, the cake can be covered and kept at room temperature for a day or refrigerated for longer storage. The lemon flavor becomes even more pronounced after it rests.

Craving more sweet inspiration? 
If you loved this Italian Ricotta Lemon Cake – Moist & Fluffy, you’ll want to try my Ricotta Lemon Blueberry Cake for a fruity twist, or my pureed apple  walnut cake, for a delicious fall treat.