How to Make Apple Pie Egg Rolls

There’s something so comforting about baking something that feels just a little indulgent but is still super easy and family-friendly. I remember as a kid watching my grandma in her cozy kitchen, always baking sweet treats that made the whole house smell like a cinnamon dream. That warm, inviting aroma? That’s what this zucchini coffee cake with cinnamon swirl reminds me of—like a hug in every slice. And honestly, I love how versatile it is. It’s perfect for breakfast, brunch, or even dessert if you’re feeling fancy. Plus, it’s secretly sneaky—my kids ask for this all the time, and they don’t even know there’s zucchini hidden in the batter! This one’s a lifesaver on busy nights when I want something sweet but don’t want to turn on the oven for hours. It’s so good, I’ve tested it with almond milk, and it made the crumb even extra tender—and trust me, that’s not a mistake I make often! If you’re craving that sweet, cinnamon swirl smell even before it hits the oven, this recipe will quickly become a staple in your kitchen, too.

What is Zucchini Coffee Cake with Cinnamon Swirl?

This zucchini coffee cake with cinnamon swirl is a soft, moist cake layered with a generous cinnamon sugar mixture, all topped off with a sweet glaze. Think of it as a coffee cake, but with a sneaky veggie punch—thanks to zucchini, which keeps the batter irresistibly tender without adding any weird flavors. The inspiration for this recipe came from my love of baking that cozy morning treat, but I wanted it to be a little healthier and more forgiving for busy home cooks. It’s essentially a mash-up between a quick loaf and a classic coffee cake, with that incredible cinnamon swirl running through every bite. The best part? It’s straightforward enough that even if you’re rushed or new to baking, you’ll still nail it. The zucchini keeps the cake moist, and the cinnamon swirl makes it feel like a special treat, perfect for sharing with loved ones—or just for a cozy moment with a cup of coffee or tea.

Why you’ll love this recipe?

What are some of the best zucchini coffee cakes with cinnamon swirl?

• FlavorImagine a rich, buttery sponge with warm cinnamon notes that make your kitchen smell like a bakery. The sweet glaze on top adds just the
• Simplicity: No fancy ingredients here—just everyday stuff you probably already have hiding in your pantry or fridge. Plus, it’s a one-bowl wonder, which means less washing up!
• Cost-efficiency: Using zucchini (which I always have on hand from summer gardens or last week’s market haul), makes this cake budget-friendly. It’s a smart way to use up extra zucchinis rather than letting them go to waste.
• Versatility: Serve this warm with a dollop of whipped cream or a splash of your favorite milk. Morning, noon, or night—it’s equally delightful. My kids ask for this all the time as an afternoon snack, and I love that I can sneak some veggies into something so delicious.

What I love most about this is how adaptable it is. You can reduce the sugar if you want it less sweet, swap in whole wheat flour for extra fiber, or even add chopped nuts for crunch. It’s one of those recipes I keep tinkering with, and it never fails to bring everyone to the table with big smiles.

How to Make Zucchini Coffee Cake with Cinnamon Swirl

Quick Overview

This cake comes together in just a few simple steps—mix your wet ingredients, stir in the dry, layer with a cinnamon sugar mixture, swirl, and bake! The trick is not overmixing the batter, which keeps the cake light and airy. The cinnamon swirl is just a quick sprinkle and swirl before baking, and the glaze is drizzled on once cooled. Trust me, this is foolproof and comes out beautifully every time, with that irresistible cinnamon scent filling the house. It’s perfect for when you want something homemade but don’t want to spend hours in the kitchen. Plus, using zucchini keeps it moist without making it heavy or dense. Once you try it, you’ll see why I keep making this over and over—it’s become a new family tradition around here!

Ingredients

For the Main Batter:

• 2 cups grated zucchini (squeeze out excess moisture, don’t skip this step!)
• 2 cups all-purpose flour or whole wheat flour (I tested both—whole wheat adds a nice nutty flavor)
• 1 cup sugar (or maple syrup for a natural sweetener)
• 1/2 cup vegetable oil or melted butter (I prefer butter for richness)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Filling:

• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square baking pan, or line it with parchment paper. I always do this first so I don’t forget—it’s a small thing, but it saves a lot of hassle when it’s time to get that cake out.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and a pinch of cinnamon if you’re feeling extra cinnamon-happy. This ensures everything is well combined and gives your cake that even rise.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk eggs, sugar, vanilla, and oil until smooth. I like to do this with a hand whisk—makes me feel like I’m chef-ing it up a bit! Then, stir in the grated zucchini. I tested this with both large and small zucchini, and either works beautifully—just make sure to squeeze out as much moisture as you can so your batter isn’t too wet.

Step 4: Combine

Add the wet mixture to the dry ingredients gradually, folding gently until just combined. Don’t overmix! If you do, your cake can turn out dense instead of fluffy. That’s a mistake I’ve made more times than I like to admit.

Step 5: Prepare Filling

Mix together the brown sugar and cinnamon in a small bowl. Melt the butter and set aside. You’ll sprinkle this over the batter before swirling it through for that pretty cinnamon swirl look.

Step 6: Layer & Swirl

Pour half of the batter into your prepared pan. Sprinkle half of the cinnamon sugar on top, then add the rest of the batter. Use a knife or skewer to swirl through the batter—don’t overdo it, just a few gentle strokes to create beautiful marbling.

Step 7: Bake

Pop it in the oven and bake for 45-50 minutes. The edges should be golden, and a toothpick inserted in the center comes out clean. If your oven runs hot, start checking around 45 minutes—every oven’s a little different. Trust your nose; that cinnamon smell is one of the best aromas there is!

Step 8: Cool & Glaze

Let the cake cool in the pan for about 15 minutes before transferring to a wire rack. Once cooled slightly, stir together the powdered sugar, milk, and vanilla for the glaze. Drizzle it over the cake while it’s still warm—this helps the glaze soak in just a bit, making every bite sweet and glossy.

Step 9: Slice & Serve

Use a sharp knife to cut into squares or slices—clean cuts, no squishing! Serve warm or at room temperature, maybe with a cup of coffee or tea. My kids love it slightly warmed, with a splash of milk. It’s honestly never ugly—just taste-tested perfection every single time.

What to Serve It With

This cake is such a versatile treat. For breakfast, I love serving it with a steaming mug of coffee or a dollop of Greek yogurt for added creaminess. It’s perfect for brunch, paired with fresh fruit and even a little whipped cream if you’re feeling fancy. When I serve it as dessert, I like to add a drizzle of caramel or extra cinnamon sugar on top—it adds that little extra something. And honestly, it’s also great as a cozy snack with a glass of milk or a hot cup of herbal tea after a long day. During weekend get-togethers, I slice it up and serve it with some candied pecans or chopped nuts for extra crunch. This cake disappears in minutes at my house, and I love how it just feels like a warm hug—worthy of sharing or keeping all to yourself, if you ask me.

Top Tips for Perfecting Your Zucchini Coffee Cake with Cinnamon Swirl

Over the years, I’ve learned a few tricks that really improve this recipe:

• Zucchini Prep: Always squeeze out as much moisture as possible after grating. I let mine sit in a clean dish towel and give it a good squeeze—this step prevents sogginess.
• Mixing Advice: Be gentle when combining wet and dry ingredients. Overmixing is the enemy of fluffy cake! Mix just until everything is incorporated for that perfect crumb.
• Swirl Customization: For a prettier swirl, use a skewer or toothpick to make figure-eight patterns through the batter. You can also sprinkle some chopped nuts or mini chocolate chips into the cinnamon layer for fun variations.
• Ingredient Swaps: Want to cut back on sugar? Reduce by a quarter and add a touch of honey or maple syrup. Whole wheat flour works beautifully here, but it’ll make the crumb denser; I recommend mixing it with all-purpose for best results.
• Baking Tips: If your oven tends to run hot, check the cake at 45 minutes. Every oven is different—trust your nose and toothpick test! Also, placing the rack in the middle ensures even baking.
• Glaze Variations: Feel free to add a splash of vanilla extract or a pinch of cinnamon to the glaze for added flavor. For a richer look, melt a little butter into the glaze but be careful not to make it too runny.

One thing I’ve learned is that patience with cooling makes all the difference. I used to cut into the cake too early and it would fall apart or be too gooey. Now, I wait patiently, and the slices are perfectly clean and pretty. Also, don’t be afraid to experiment—sometimes a sprinkle of coconut or a drizzle of honey on top can turn this into a whole new favorite.

Storing and Reheating Tips

This cake keeps surprisingly well. If you’re planning to eat it within a day or two, store it in an airtight container at room temperature—cover it loosely with foil or plastic wrap to keep it fresh. It’s best enjoyed within 24-48 hours; after that, it starts to dry out.

If you want to keep it longer, refrigerate it in a sealed container. Just remember to bring it back to room temp or warm it slightly in the microwave for maximum tenderness. I’ve also frozen slices wrapped tightly in plastic wrap and foil—just thaw at room temperature when the craving hits. The glaze might need a quick re-dusting, but honestly, it’s still delicious.

For the glaze, I recommend adding it just before serving—if you store the cake with glaze already on, it can get a little sticky or soggy. If I’m planning to serve it later, I wait until just before slicing. That way, it looks glossy and fresh every time.

Frequently Asked Questions

Final Thoughts

Honestly, I think this zucchini coffee cake with cinnamon swirl is one of those recipes that feels like a warm hug from your kitchen. It’s so adaptable, so comforting, and so satisfying. Every time I bake it, I get this nostalgic smile, remembering lazy weekends and family mornings. Plus, the fact that it sneaks in zucchini—that often gets ignored—is a bonus. It’s perfect for when you want something sweet without feeling guilty, or if you’re just craving that cinnamon aroma wafting through your house. I encourage you to experiment—swap the flour, tweak the sweetness, or add nuts—whatever makes it yours. I’d love to hear how yours turns out! Drop a comment or share your variations. Happy baking, friends—and enjoy every delicious, cozy bite!

apple pie egg rolls

Delicious crispy egg rolls filled with spiced apple pie filling, perfect as a dessert or snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 17 minutes mins

Total Time 37 minutes mins

Servings: 22

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3.5 cups Granny Smith apples peeled, cored, and finely diced
• 0.25 cups light brown sugar packed
• 1 teaspoons ground cinnamon
• 0.5 teaspoons cornstarch
• 22 pieces egg roll wrappers
• 8 ounces cream cheese room temperature
• cooking oil or cooking spray
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 0.5 cups caramel topping warmed, for dipping

Method

 

Preparation Steps

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl add apples, brown sugar, cinnamon, and cornstarch. Mix well and set aside. (You will have about 3.5 cups of the apple mixture.)
3. On a clean work surface, set out the egg roll wrappers. Working one at a time, spread 2 teaspoons of cream cheese onto the center of each wrapper. Top with about 2 tablespoons of the apple mixture.
4. Use water to wet the edges of the egg roll wrapper. Fold up the bottom corner over the apple and cream cheese mixture. Roll once to fold in the filling. Fold in the sides to form an envelope, then continue rolling to seal the edge.
5. Place the rolled egg rolls onto the lined baking sheet and spray each with cooking oil.
6. Bake for 15-17 minutes, flipping halfway through, until golden brown.
7. In a shallow dish, combine sugar and cinnamon. Immediately after baking, roll the egg rolls into the cinnamon sugar mixture to coat.
8. Serve warm with caramel topping for dipping.

Notes

These apple pie egg rolls are a delightful dessert combining crispy shells with warm cinnamon-spiced apple filling.