Hazelnut Chocolate Cake How to Bake It
There’s something about biting into a warm slice of coffee cake that just makes life feel a little cozier, you know? I’ve been making this zucchini swirl coffee cake for years, and honestly, it’s become a bit of a family legend — partly because it’s insanely good, but also because it’s so forgiving and easy to whip up on a busy morning. I remember the first time I made it; I was in a rush and worried it wouldn’t turn out, but the smell alone brought everyone to the kitchen, just like magic. My kids ask for this all the time — especially around brunch weekends — and I love how it’s a sneaky way to get them to eat more veggies without a fuss. Trust me on this one: if you’re craving something sweet but don’t want to spend ages in the kitchen, this little gem is a total lifesaver. Plus, it’s a big crowd-pleaser, so I always do this when I want to impress friends without breaking a sweat. Ready to get baking? Let’s do it!
What is Zucchini Swirl Coffee Cake?
This zucchini swirl coffee cake is basically a moist, tender cake with a bright, fresh twist thanks to zucchini — but don’t worry, you don’t taste the veggie, just the deliciously spiced base and sweet, gooey swirl. Think of it as a cross between a classic crumb cake and that comforting flavor of cinnamon-laden breakfast bars. The real magic is in the swirl — a sweet cinnamon sugar mixture that gets marbled through the batter, creating beautiful, appetizing ribbons in each slice. The name “coffee cake” comes from its perfect pairing—whether you’re sipping coffee in the morning or unwinding with tea afterward, this cake hits all the right notes. It’s essentially a cake that feels fancy but is absolutely doable for home cooks of all skill levels. If you’ve never cooked with zucchini in baked goods before, this one’s a teaser — it’s such an unexpected flavor combo that might just become your new favorite.
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how it combines simple ingredients into something surprisingly gourmet. The flavor profile is warm and inviting — think aromatic cinnamon, a hint of vanilla, and that subtle sweetness that wraps around the fresh zucchini. It’s like a little hug in every bite. Plus, it’s super easy to make; you don’t need fancy equipment or extra fancy ingredients. Just basic pantry staples, a zucchini or two, and a moment of your time. My budget-friendly trick is using a mini bundt pan or even a loaf pan if you don’t have a proper cake pan — it still comes out beautifully. It’s versatile, too: serve it for breakfast, brunch, or as a cozy dessert. The kids love it because it’s sweet but not overly indulgent, and I love that I can sneak in a vegetable without anyone noticing. Honestly, this is one of those recipes that makes me look like I put a lot more effort into my baking than I really did. It’s glorious!
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake comes together in just a few simple steps: you prepare the zucchini swirl, mix up a tender batter, layer them together, swirl for that beautiful marbled effect, and bake. It’s the kind of recipe where you toss everything in one bowl for the batter, fill your pan, and then take a moment to enjoy the aroma filling your kitchen. The secret to making this extra special is not overmixing — that keeps the cake fluffy and light. The zucchini keeps it wonderfully moist, and the cinnamon swirl adds a touch of spice that makes each bite memorable. Trust me, the hardest part is waiting for it to cool so you can dive in!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I prefer unbleached for a richer flavor)
– 1 cup granulated sugar (you can mix in a little brown sugar for depth)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon (heaps of cinnamon here, I always do a little extra)
– 1/2 cup unsalted butter, melted (great with a splash of almond or vanilla extract)
– 1 cup buttermilk (or make your own with milk and a splash of vinegar)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture, or the batter might be too runny)
For the Filling:
– 1/3 cup brown sugar
– 2 teaspoons ground cinnamon
– 2 tablespoons unsalted butter, melted
– Optional: chopped nuts or a sprinkle of oats for crunch
For the Glaze:
– 1/2 cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– Optional: vanilla or almond extract for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round or square cake pan, or line it with parchment paper. I always give it a light spray with some baking spray — no sticking issues this way. If you’re using a bundt pan, just butter generously or spray with non-stick spray.
Step 2: Mix Dry Ingredients
In a big mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I always do this first because it evenly disperses all those spices and leaveners — plus, it prevents clumps later. Your smell as you do this will be incredible, trust me.
Step 3: Mix Wet Ingredients
In a separate bowl, melt the butter, then whisk in the eggs, buttermilk, and vanilla. I like to make sure the eggs are thoroughly beaten but not overdo it — you want the batter to be smooth and shiny, not frothy. If your butter is too hot, wait a few minutes so it doesn’t cook the eggs.
Step 4: Combine
Pour the wet into the dry and gently fold — don’t overmix! A few lumps are fine. Overmixing can make the cake dense, and I’ve learned that the hard way. The batter should be thick but pourable — if it feels too stiff, a tablespoon or two of extra buttermilk helps. Fold in the grated zucchini now, making sure it’s evenly distributed.
Step 5: Prepare Filling
Mix together the brown sugar, cinnamon, and melted butter in a small bowl until crumbly. If you want to add some chopped nuts or oats, go for it! They add a lovely crunch and contrast to the soft cake. I sometimes sprinkle extra cinnamon on top for a prettier presentation.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Sprinkle half of the cinnamon-sugar filling over this layer. Spread the remaining batter over the top and then add the rest of the filling, swirling gently with a toothpick or skewer to create that beautiful marbled pattern. Don’t overdo it — just enough for swirls to appear when baked.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes. Check doneness with a toothpick inserted in the center; it should come out clean. Sometimes, my oven runs a bit hot, so I cover the top with foil after 30 minutes if it’s browning too quickly. Once baked, let it cool in the pan for 10-15 minutes, then transfer to a wire rack if you prefer a crisper crust.
Step 8: Cool & Glaze
While the cake cools, whisk together your powdered sugar and milk or lemon juice for a simple glaze. I love a little vanilla in mine — it tastes like pure comfort. Drizzle it over the slightly warm cake, allowing it to set for a few minutes. If you’re in a rush, a quick dusting of powdered sugar works beautifully, too.
Step 9: Slice & Serve
Use a serrated knife for clean slices — and trust me, let it cool completely if you want neat cuts! Serve it warm or at room temperature with coffee or a glass of milk, and watch it disappear in minutes. I often serve mine with a dollop of whipped cream or a scoop of vanilla ice cream — a total winner for dessert or brunch.
What to Serve It With
This zucchini swirl coffee cake is so versatile, I almost see it as a blank canvas for creativity. For family brunches, I love pairing it with fresh fruit like berries or sliced peaches. A good cup of bold coffee or a glass of cold milk makes everything taste even better. If I want to make it more of a dessert, I sometimes warm it up and top with whipped cream or a drizzle of honey. It’s also fantastic for cozy weekend mornings — I often double the batch because it’s such a crowd-pleaser. During holidays or special occasions, I like to fancy it up with a sprinkle of powdered sugar or chopped pecans on top. Honestly, it’s one of those recipes that makes you feel like a kitchen wizard, even if you’re just starting out. The smell alone fills the house with warmth, and I promise, your family will thank you.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Over the years, I’ve picked up a few tricks that make this recipe turn out even better:
- Zucchini Prep: Always squeeze out as much moisture as possible. A watery zucchini can make your batter too thin and mess with the texture. I use a clean kitchen towel to wring it out — it’s a game-changer.
- Mixing Advice: Gentle folding is key. I have a habit of overmixing the batter, which makes the cake dense. Use a spatula and turn the bowl as you fold — it keeps the batter light.
- Swirl Customization: For more dramatic marbling, use a skewer to create bigger swirls or a toothpick for more delicate patterns. Play around! I love a more chaotic swirl, so I don’t stress perfection.
- Ingredient Swaps: Out of buttermilk? Substitute with regular milk plus a teaspoon of vinegar or lemon juice. It works perfectly, and I’ve tested it many times. For a richer flavor, try whipped coconut cream instead of the glaze.
- Baking Tips: Every oven is different. Keep an eye on it starting at 35 minutes. If it’s browning too quickly, tent with foil. And don’t forget that toothpick test — it’s my secret weapon for perfect doneness.
- Glaze Variations: Add a splash of vanilla or almond extract to your glaze. For a fruity twist, stir in a teaspoon of lemon zest or a few drops of orange extract. Doesn’t it sound delicious?
For me, the biggest lesson was learning patience. Let the cake cool fully before glazing or slicing — warm cake + glaze = melting mess, but cooled cake makes everything look perfect and taste even better. I’ve also learned to prepare all my ingredients beforehand; it makes the process so much smoother and more enjoyable. Trust me: don’t rush this step.
Storing and Reheating Tips
This cake stays moist and delicious for up to 3 days at room temperature — just cover it loosely with a clean towel or plastic wrap. If you want it to last longer, pop leftovers in an airtight container and refrigerate for up to 5 days. I actually love cold slices straight from the fridge—they’re a bit firmer and just as tasty. For longer storage, double-wrap the whole cake tightly with plastic wrap and freeze for up to a month. When you’re ready, let it thaw in the fridge or at room temp, then warm slices in the microwave for about 20 seconds. The smell alone makes it worth reheating, and the cake stays tender and flavorful. A trick I swear by: if your glaze has set and you want a shiny finish again, just give it a quick zap in the microwave and drizzle it back over the cake.
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake has become a go-to comfort food in my house — it’s cozy, so flavorful, and unexpectedly healthy with the zucchini sneaking in. I love how every bite combines moist cake, aromatic cinnamon, and a hint of vegetable goodness, all crowned with that sweet glaze. It’s one of those recipes that feels like a special treat but is actually pretty straightforward, which is why I keep coming back to it. Whether you’re making it for a weekend brunch, an afternoon coffee catch-up, or just because you deserve a slice of happiness, I promise you won’t be disappointed. The best part? You can tweak it however you like — more nuts, less sugar, different spices — making it truly your own. I can’t wait to hear how yours turns out! Drop me a comment, share your variations, and happy baking, friend!
Nutella Chocolate Cake
Ingredients
Method
- Preheat oven to 300°F. Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla to the dry ingredients and mix until smooth.
- Stir in water gradually until the batter is thin and smooth.
- Divide batter evenly into the prepared pans and bake for 30-33 minutes. Let cakes cool completely.
- In a mixing bowl, beat butter and 3/4 cup Nutella until creamy. Gradually add powdered sugar and heavy cream, beating well after each addition.
- Level the cakes, then spread a layer of Nutella buttercream between layers and frost the outside of the cake.
- Make ganache by heating Nutella, chocolate chips, and heavy whipping cream until smooth. Pour over the cake and decorate with Ferrero Rocher candies.
