Easy Iced Mojito Pie Recipe
I remember the first time I tasted a slice of this zucchini swirl coffee cake. It was one of those chilly Sunday mornings when my grandma had just pulled it out of her old oven, filling the house with the warm, comforting smell of cinnamon and vanilla. I was about 10, probably eyeing the crumbs before breakfast even started. Since then, this recipe’s been a comfort, a quick escape from busy mornings, and a sneaky way to get my kids to eat more veggies without a fuss. Honestly, I always do this when I want something sweet, but I don’t wanna feel super guilty about it. It’s like a cross between a moist cake and a cozy muffin—think of it as that perfect morning hug in every bite. The best part? It’s ridiculously easy to make. Just mixing, swirling, baking—done. And yep, I’ve made this so many times that I’ve learned a few tricks along the way. Trust me, once you try it, you’ll be hooked too.
What is Zucchini Swirl Coffee
This zucchini swirl coffee cake is basically a tender, cinnamon-spiced cake packed with finely grated zucchini, topped with a decadent swirl of cream cheese and a sprinkle of cinnamon sugar. It’s called a coffee cake because, well, it’s the kind of thing you’d serve with coffee or tea—perfect for breakfast, brunch, or just a sweet snack in the afternoon. Think of it as a humble bread and a fancy cake rolled into one that’s moist, flavorful, and endlessly adaptable. The design’s all about marbling the cream cheese filling into the batter, creating beautiful ribbons of creamy goodness. It’s essentially a sneaky way to enjoy veggies in a dessert-like form—something I love because I can pack in nutrition without giving up that rich, dessert flavor. Plus, it’s a family favorite, and I always have the ingredients on hand, making it my go-to for when I want something homemade but don’t want to spend hours in the kitchen.
Why you’
What I love most about this zucchini swirl coffee cake is how it balances a bunch of things I value—flavor, simplicity, and versatility. The first bite of this cake hits you with a warm cinnamon aroma, and the moist crumb just melts in your mouth. The subtle sweetness is perfect — not overpowering but enough to satisfy those 10pm sweet cravings without guilt. And let me tell you, it’s surprisingly easy to make; I’ve tested this countless times, and it never fails. I love that you can tweak it too — swap out the sugar for honey or coconut sugar if you’re feeling healthier, or add a handful of nuts for crunch. Budget-wise, it’s a winner because you probably already have most ingredients in your pantry. Plus, it’s as versatile as they come: serve it for breakfast with a mug of strong coffee, for brunch with a dollop of whipped cream, or as a cozy dessert with a scoop of vanilla ice cream. My kids ask for this all the time, and I happily oblige, knowing I’m giving them something made with real love—and zucchini!
How do
Quick Overview
This cake comes together in just a few simple steps: grate your zucchini, mix the batter, prepare the cream cheese filling, swirl it all together, then bake until golden. The key is to not overmix—think gentle folds—and to swirl the filling in a way that creates beautiful marbling. The oven does most of the work, and the smell alone is enough to draw everyone into the kitchen. I love that this recipe is forgiving, so even if you’re a novice baker, you’ll nail it. It’s perfect when you want a homemade treat in a pinch, and it holds up well for a few days—if it lasts that long!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I like to use unbleached for a more hearty flavor)
– 1 cup granulated sugar (brown sugar works too for a richer taste)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon vanilla extract
– ½ cup vegetable oil
– 3 large eggs
– 1 cup finely grated zucchini (squeezed and drained to remove excess moisture)
For the Filling:
– 8 oz cream cheese, softened (full-fat, for creaminess)
– ½ cup powdered sugar (or more for sweetness)
– 1 teaspoon vanilla extract
– Optional: a pinch of cinnamon for extra warmth
For the Glaze (optional but recommended):
– ½ cup powdered sugar
– 1-2 teaspoons milk or cream
– A splash of vanilla
– Additional cinnamon or lemon zest for flavor variation
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round or square baking pan, or line it with parchment paper—whatever you prefer. I love parchment because it makes removing the cake a breeze and keeps cleanup super simple. Also, make sure your zucchini is grated and squeezed to get rid of excess water—this is crucial to prevent a soggy cake. I always do this after grating; it makes a huge difference.
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This helps keep everything evenly distributed and ensures a tender, fluffy crumb. It’s the kind of step that seems simple but makes a big difference in the final texture.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add oil and vanilla. Whisk until well combined. I sometimes swap in almond milk or coconut oil for a different flavor, and honestly, it works just fine. Mix in the grated zucchini last—this is where you get that moist, tender texture that makes this cake so irresistible.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Gently fold everything together with a spatula — no overstirring! You want just enough to combine everything without developing gluten, or the cake could turn tough. Think of it as mixing until just combined, with no streaks of flour left.
Step 5: Prepare Filling
While the batter is resting, whip the softened cream cheese with powdered sugar, vanilla, and cinnamon if using. The cream cheese should be soft enough to swirl easily—seriously, I’ve learned the hard way that a cold block won’t swirl well. Keep this at room temperature until use for best results.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, then dollop spoonfuls of the cream cheese mixture on top. Pour the rest of the batter over that, then use a toothpick or skewer to swirl the fillings in a gentle figure-eight pattern. This creates those beautiful ribbons of cream cheese and makes each slice look pretty and inviting.
Step 7: Bake
Pop it into the oven and bake for 40-45 minutes. Test for doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs. If it’s browning too quickly, tent loosely with foil. I’ve learned that every oven is different, so keep an eye on those last 10 minutes!
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. Once cooled, drizzle with your favorite glaze or dust with powdered sugar. I love a simple vanilla glaze—nothing fancy, just enough to add a little shine and sweetness. If I’m in a rush, I skip the glaze altogether and serve it plain, and it’s still wonderful.
Step 9: Slice & Serve
This cake is much prettier when sliced after it’s entirely cooled—trust me, it cuts like butter then. Use a sharp serrated knife to get clean slices, and serve with a hot cup of coffee or tea. I actually like it cold too—straight from the fridge, the texture becomes even more dense and satisfying.
What to Serve It With
This zucchini swirl coffee cake is a chameleon—perfect for many occasions. For breakfast, I often pair it with a strong black coffee or a mug of chai latte. Nothing beats waking up to that cinnamon aroma wafting through the house while the coffee brews. For brunch, toss some fresh berries or a dollop of whipped cream on top—it’s visually stunning and adds a fresh flavor contrast. As a dessert, I love serving a slice with a scoop of vanilla ice cream or a drizzle of caramel. It’s also excellent for cozy afternoon snacks—think naps, pajamas, and some good music. Over the years, I’ve found that this cake also makes a fantastic gift—wrap it up with a pretty ribbon, and it disappears in minutes at my house! I’ve even made mini muffins from this batter for grab-and-go mornings, and they’re just as delicious — a perfect portable treat.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Over the years, I’ve picked up a few tricks that always help me get perfect slices every time. First, ensure your zucchini is super well drained — I squeeze out as much moisture as I can with a clean kitchen towel. If the batter seems too thick, I’ll stir in a splash of milk; if too runny, I add a touch more flour. For the swirl, don’t rush; take your time to gently spoon and swirl, so it doesn’t get too muddy looking. If you want more intense vanilla or cinnamon flavor, increase the amounts slightly—I’ve tested that too. The biggest lesson I learned was not to overmix the batter—this keeps it tender. For swaps, I’ve used almond and coconut extracts, and they add a lovely twist. I also love adding chopped nuts or chocolate chips for an extra layer of indulgence, though I do think keeping it simple lets the zucchini shine. When baking, I rotate the pan halfway through for even browning and check the cake’s doneness around the 40-minute mark. And finally, when glazing, if you want a shiny finish, add a tiny bit of corn syrup or honey to the glaze—I tested it, and it gives a gorgeous gloss!
Storing and Reheating Tips
This cake keeps surprisingly well. If you’re not digging in right away, loosely cover it with foil or plastic wrap, and it’ll stay fresh at room temperature for a couple of days. I prefer storing it in an airtight container in the fridge after the first day—it actually tastes just as good cold, with the flavors mellowing overnight. For longer storage, it freezes beautifully—wrap slices tightly in plastic, then foil, and they’ll last for about 2 months. To reheat, I pop a slice in the microwave for about 15-20 seconds—just enough to warm it through without drying out. If you’re planning on glazing, do that right before serving for the best appearance and texture. I’ve also experimented with adding the glaze after refrigeration, and it still sticks—just bring the cake to room temperature before glazing, and it’ll look shiny and inviting again.
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake isn’t just a recipe — it’s a little piece of comfort, a quick smile in the morning, and a sneaky way to add some greens to your day. I’ve made this so many times that it’s practically part of the family tradition now. It’s perfect for lazy weekends, rushed mornings, or when friends pop by unexpectedly — and it always gets rave reviews. The tender crumb, the swirl of cream cheese, the cozy cinnamon aroma—trust me, this one’s a lifesaver on busy nights. If you give it a try, I’d love to hear how yours turns out or any fun twists you add. Happy baking, and don’t forget to enjoy a slice with good coffee and even better company!
Mojito Pie
Ingredients
Method
- Prep the pretzel crust. In a mixing bowl, combine pretzel crumbs and butter; mix until combined. Press the pretzels onto the bottom of an 8-inch springform pan. Freeze for one hour, or until firm.
- Make the filling. In your mixer’s bowl, beat together the cream cheese, sugar, lime zest, lime juice, and mint; beat until well blended. Fold in the whipped topping.
- Fill and freeze. Spoon the filling over the pretzel crust. Freeze for 6 hours or overnight.
- Finish and serve. Remove the pie from the pan and top it with crushed pretzels and lime slices. Cut and serve. Keep the pie in the freezer.
