Hazelnut Spread Pop-Tarts A Sweet Treat
There’s something truly heartwarming about a slice of cake that feels like a warm hug — especially when it’s made with zucchini. I remember my grandma baking something similar when I was a kid, filling the house with that irresistible smell of cinnamon and sweet batter. Now, years later, I’ve tweaked her recipe just a little, adding a cinnamon swirl that makes it feel special and a little extra indulgent. This zucchini cinnamon swirl cake is my go-to when I want something sweet but also secretly sneaky (because, let’s be honest, sneaking in zucchini is a total win!). It’s fluffy, moist, with that beautiful cinnamon ribbon winding through, making each bite a little rollercoaster of flavor. My kids ask for this all the time, and honestly, it’s a lifesaver on busy nights or when I crave a quick dessert I can whip up without fuss. If you like cozy flavors and a dash of nostalgia, trust me on this one — it’s going to become a regular in your kitchen, too.
What is a Zucchini cinnamon swirl cake?
This cake is essentially a moist, spiced loaf that’s baked with fresh zucchini mixed into the batter, giving it incredible moisture and a subtly veggie goodness. Think of it as a mellow, sweet cake with a generous cinnamon swirl running through it — kind of like those fancy coffeehouse cinnamon rolls, but way simpler and more homey. The name “zucchini cinnamon swirl cake” just describes what’s happening: zucchini blends seamlessly into the batter, keeping everything soft and tender, while the cinnamon spiral adds a gorgeous visual and flavor pop. It’s the kind of recipe you can serve as breakfast (yes, breakfast!), an afternoon snack, or dessert. It’s so forgiving, too — I’ve made it with almond milk, and honestly, it made it even creamier! The best part? It’s made with pantry staples, so you probably already have everything in your kitchen. Think of it as a sneaky way to get some veggies into your family—everyone wins.
Why you’ll love this recipe?
This zucchini cinnamon swirl cake hits all the right notes — it’s got an amazing flavor profile, a gorgeous appearance, and all those comforting cinnamon spice notes that just know how to warm your soul. What I love most about this is how ridiculously simple it is to make. No fancy equipment, no complicated techniques, just good old-fashioned mixing and layering. Plus, the ingredients are budget-friendly, making it a perfect “what’s in the pantry” kind of project. And, if you’re feeling playful, there are so many ways to personalize it. Want it dairy-free? Swap in coconut oil or almond milk. Prefer a crumb topping? Easy! I’ve also tested this with whole wheat flour, and honestly, it’s just as tasty with a nuttier bite — you barely notice a difference. It’s a versatile treat that’s equally perfect for a cozy weekend brunch or a last-minute dessert for unexpected guests. Trust me, once you make this, it’ll be a staple — my family’s always asking when I’ll bake it again!
How do I make Zucchini Swirl Cake?
Quick Overview
In just a matter of minutes, you’ll have this moist, aromatic cake ready to go in the oven. Start by grating your zucchini—don’t forget to squeeze out excess moisture! Next, whisk your dry ingredients, then combine your wet ingredients in another bowl. Mix everything until just combined, pour half into a loaf pan, spread a generous swirl of cinnamon sugar mixture, top with more batter, and gently swirl again. Bake until golden and a toothpick comes out clean. It’s quite straightforward, and the smell alone will make your whole house smell like cinnamon heaven. The key is not overmixing — that keeps the cake light and fluffy, not dense. Once baked, let it cool a bit before glazing or slicing—whatever you prefer. The entire process is forgiving and perfect for busy kitchens or when you want a cozy, home-baked treat fast.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (whole wheat works great, too)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 2 teaspoons ground cinnamon
– 1 cup granulated sugar
– ½ cup vegetable oil or melted coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (about 1 medium zucchini, moisture squeezed out)
– ½ cup milk (dairy or plant-based)
For the Filling:
– ¼ cup brown sugar
– 1 tablespoon ground cinnamon
– 2 teaspoons melted butter or coconut oil
– Optional: chopped nuts or chocolate chips for extra decadence
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk
– A splash of vanilla or cinnamon for flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with butter or oil. Having your ingredients ready makes the process smoother — I always do this first so I don’t forget when I get all chargers and bowls messy!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures even dispersal of the leavening and spices — trust me, it makes a difference in how evenly the cake rises and flavors are distributed.
Step 3: Mix Wet Ingredients
In a separate bowl, beat together the sugar and oil until combined. Add the eggs one at a time, then stir in vanilla. Gently fold in the grated zucchini and milk. The batter should be smooth but not overworked — overstirring can make it dense.
Step 4: Combine
Pour the wet mixture into the dry ingredients, using a spatula or a wooden spoon to gently fold everything together. Stop mixing as soon as there are no more streaks of flour. Overmixing here is a common mistake and can lead to a dense cake—so just fold gently!
Step 5: Prepare Filling
In a small bowl, combine brown sugar, cinnamon, and melted butter. If you’re feeling extra indulgent, toss in some chopped nuts or chocolate chips. Set aside.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Spread the cinnamon sugar mixture over it evenly. Then top with the remaining batter. Use a knife or skewer to gently swirl through the cake, creating a beautiful cinnamon ribbon that winds through each slice.
Step 7: Bake
Pop it into the oven and bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Oven times can vary, so start checking at 45 minutes — I’ve had mine ready in exactly that time before!
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. While it cools, whisk together your glaze ingredients. Drizzle over the slightly warm cake to add that sweet, shiny finish. Trust me, a little glaze makes it even more irresistible!
Step 9: Slice & Serve
Use a serrated knife to cut clean slices. I like serving it slightly warmed with a dollop of whipped cream or a splash of extra cinnamon. It’s equally delicious at room temperature, too. Best part? It disappears in minutes around here!
What to Serve It With
This cake is so versatile; I usually keep a loaf on hand for different occasions. For breakfast, I serve it with a strong cup of coffee or a frothy latte — the cinnamon and zucchini add just enough sweetness to start your day on a cozy note. For brunch or teatime, pairing it with a chai latte or spiced cider makes everything feel extra special. When I want a simple dessert, I love topping a slice with a little whipped cream or a scoop of vanilla ice cream. It also makes a lovely afternoon snack paired with a cold glass of milk or herbal tea. If I’ve got extra zucchini, I’ll even make mini muffins out of the batter — one batch, endless deliciousness. It’s a treat the family always looks forward to, and I’ve never had leftovers that didn’t get gobbled up quickly!
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Cake
Over the years, I’ve learned a few tricks to make this cake truly shine. First, when grating the zucchini, I always use a fine grater and then squeeze out as much moisture as possible — this keeps the cake tender without making it soggy. I’ve tested adding a splash of almond or oat milk, and honestly, it adds a lovely subtle flavor and extra creaminess. When mixing the batter, I recommend folding gently — overmixing can make it dense, and nobody wants a bread-y cake! For the cinnamon swirl, I love adding a pinch of allspice or nutmeg for extra warmth, but be careful — don’t let it overpower the cinnamon. Regarding baking, I’ve found that placing the cake in the center of the oven yields the most even coloring and rise. If your oven runs hot, reduce the temperature slightly or start checking around 45 minutes. When making the glaze, I like to keep it slightly thick — runny glaze is pretty but tends to slide right off the slices. If you want a more zingy flavor, a touch of lemon juice in the glaze does wonders. This recipe is forgiving, so don’t stress if you need to tweak a little — it’s all about what tastes best to you. After dozens of tries, I can say that a well-squeezed zucchini and gentle folding are game changers. Once you get the hang of it, you’ll be making this without thinking — the kids will love the smell, and you’ll love the ease!
Storing and Reheating Tips
This cake keeps beautifully for a few days, especially if you store it properly. For best freshness, wrap it tightly in plastic wrap or store in an airtight container. On the counter, it should be good for 2-3 days — just keep it away from direct sunlight or heat, and it’ll stay moist and flavorful. If you want to keep it longer, pop it into the refrigerator — just make sure it’s well wrapped, so it doesn’t absorb other fridge smells. It’ll last up to a week, and I’ve learned that reheating slices in the microwave for about 15-20 seconds makes it taste almost like freshly baked. Freezing leftovers is a game changer: wrap the slices in plastic, then foil, and they’ll stay good for up to 3 months. Thaw at room temperature or give it a quick reheat. I recommend adding the glaze after reheating because it can soak into the cake if added too early. Anyway, just rewarm gently and enjoy — this cake is comfort in every bite!
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon swirl cake is truly one of those recipes that feels like a warm family secret. It’s easy, adaptable, and incredibly comforting. I love how the zucchini keeps the cake so moist and tender, yet it’s hidden enough that even zucchini-skeptics love it. It’s become a staple at my house — I often bake a batch on Sunday mornings or when I need a quick gift for a neighbor. The aroma alone fills the house with warmth, and the slices — oh, the slices — disappear almost in seconds. I hope you give it a try and make it your own with personal touches. Whether it’s adding nuts, playing with spices, or trying different glazes, this is a recipe to have fun with. Happy baking, and I’d love to hear how yours turns out! Don’t forget to leave a comment or share your variations below — happy baking!
Nutella
Ingredients
Method
- Preheat oven to 350°F.
- Lightly dust a work surface with flour and roll out each pie crust to about 1/8-inch thickness. Repeat with the second crust.
- Cut out 6 to 8 rectangles (around 2-inches wide by 3-inches tall) from each pie crust. Reroll the dough scraps into 1 or 2 more tarts if desired.
- Transfer the rectangles to a baking sheet lined with parchment paper; leave 2 inches of space between them.
- Spread a heaping tablespoon of Nutella on half of the rectangles.
- Using a fork, lightly prick a couple of holes on the remaining rectangles.
- Place the pricked rectangles on top of the Nutella-filled ones.
- Crimp the edges of the tarts with a fork.
- Whisk the egg yolk and water in a small bowl; brush each tart with the egg wash.
- Sprinkle turbinado sugar on top of each tart.
- Bake for 13 to 15 minutes, or until golden brown.
- Let cool for a few minutes and serve.
