Easy Dijon Asparagus: A Simple Side Dish
There’s something about zucchini in baked goods that always takes me back—maybe because I grew up watching my grandma grate zucchinis with a wink, promising they’d disappear into something magical. Now, as a mom, I do the same with my kids, sneaking zucchini into muffins, bread, and yes, even cake! This zucchini cake with cream cheese swirl is a little slice of nostalgia and a lot of love. It’s incredibly moist, packed with fresh zucchini, and the swirl makes it feel fancy enough for weekend brunch but simple enough for a quick treat after school. Honestly, it’s one of those recipes I’ve made countless times—trust me, it disappears in minutes at my house. The best part? You don’t need fancy ingredients, and it’s the perfect way to sneak some veggies into even the pickiest eaters. Plus, I’ve tested this with almond milk, and it made the cake even creamier—so if you’re dairy-free, no worries!
What is Zucchini cake?
Think of zucchini cake as a tender, lightly spiced sponge with a subtle vegetable twist that keeps it wonderfully moist—almost like a cross between a classic coffee cake and a healthier dessert. The name really just describes what it is: a cake made with shredded zucchini, which keeps the texture soft and adds a mild, slightly earthy sweetness. It’s essentially a quick bread-like cake, but with a luxurious cream cheese swirl running through the center. The whole idea is to marry the freshness of zucchini with the comforting aroma of vanilla and cinnamon—kind of a cozy hug in cake form. This dish is super versatile; I love serving it for breakfast, brunch, or even as an after-dinner treat. It’s like that one friend who’s always charming and never out of style—simple, welcoming, and secretly packed with hidden goodness.
Why you’ll love this recipe?
What I love most about this zucchini cake with cream cheese swirl is that it’s both humble and indulgent at the same time. The flavor profile is subtly sweet, with just a hint of cinnamon and vanilla that makes your house smell incredible while it bakes. It’s incredibly simple to make—no complicated steps or fancy equipment needed—just a bowl, a whisk, and some grating. It’s also budget-friendly, using ingredients I always keep in my pantry—flour, sugar, baking powder, and of course, zucchini. The best part? You can customize it in so many ways. Want it gluten-free? Swap in almond or oat flour. Prefer a nuttier vibe? Add some chopped walnuts or pecans. My kids ask for this all the time, especially when they want something sweet but don’t want a big mess or complicated baking. Plus, it’s great for using up summer zucchinis from the garden—they practically grow on trees in August! Honestly, this recipe is a lifesaver on busy nights or when guests unexpectedly drop by, because everyone always leaves asking for the secret—the moist crumb, the luscious swirl, and the cozy warmth of cinnamon make it unforgettable.
How do you make Zucchini cake with cream cheese swirl?
Quick Overview
In a nutshell, you start by grating your zucchini and squeezing out excess moisture. Then, you mix your dry ingredients—flour, sugar, baking powder, cinnamon—in one bowl. In another, whisk together eggs, oil, vanilla, and milk (dairy or plant-based). Combine everything just until smooth, fold in the zucchini, and pour half into your prepared pan. Spread a generous layer of cream cheese mixture on top, swirl it through the batter with a skewer or knife, then pour the remaining batter over and do a final swirl. Bake until golden and a toothpick comes out clean. As it cools, you’ll smell heaven—trust me, the house will be filled with warm, cinnamon-spiced goodness. The result? A gorgeous, moist cake with a delightful cream cheese surprise that’s perfect for slicing and serving.
Ingredients
For the Main Batter:
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour (or gluten-free blend)
- ¾ cup granulated sugar (white or organic brown sugar works too)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup vegetable oil (can substitute applesauce for healthier twist)
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk (dairy or almond, soy, etc.)
For the Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Glaze (optional):
- ½ cup powdered sugar
- 2-3 teaspoons milk or lemon juice
- Tip: Add lemon zest or a splash of vanilla for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch square or round cake pan with butter or non-stick spray. Line with parchment paper if you want easy removal later—trust me, it’s a game changer for clean slices later!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Doing this first ensures everything’s evenly distributed, so your cake rises nicely and gets that lovely flavor burst with each bite.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with oil, vanilla, and milk until smooth. I always do this first when I’m making cakes—it keeps everything nice and combined, especially when you’re trying not to overmix later.
Step 4: Combine
Pour the wet mixture into the dry ingredients and stir gently until just combined—don’t overmix or the cake might get dense. Fold in the shredded zucchini last, making sure it’s evenly distributed but not overworked.
Step 5: Prepare Filling
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. I like adding a pinch more powdered sugar if I want it slightly sweeter, but it’s totally up to your taste.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Dollop spoonfuls of the cream cheese mixture on top, then gently swirl through the batter with a toothpick or skewer to create a marbled effect. Repeat with the rest of the batter and more swirls—this step is what makes the cake look beautiful and taste even better.
Step 7: Bake
Bake for about 40-45 minutes, or until the top is golden, and a toothpick inserted in the center comes out clean. Ovens vary, so start checking around 40 minutes. If your cake is browning too fast, loosely cover with foil.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack. If you’re glazing, mix powdered sugar with milk or lemon juice until you get a pourable consistency. Drizzle it over the slightly warm cake for a glossy, sweet finish. Trust me, this step makes it feel extra special!
Step 9: Slice & Serve
Use a sharp serrated knife to cut neat slices. Serve at room temperature or slightly warmed—your choice. I love pairing this with a cup of black coffee or a tall glass of milk for a real treat.
What to Serve It With
This cake is so versatile that it can be a breakfast, brunch star, or a laid-back dessert. For breakfast, I like serving it alongside a strong cup of coffee—maybe with a dollop of yogurt or fresh berries for added brightness. On brunch days, it pairs beautifully with orange juice or a mimosa, and if I want to turn it into a casual dessert, I’ll add extra glaze or a dusting of powdered sugar. My kids ask for this all the time during cozy weekend mornings, and I’ll admit, it’s a hit whenever I bring it to potlucks. I also love slicing it into smaller squares and packing it for picnics or school lunches—trust me, it’s a keeper all year round!
Top Tips for Perfecting Your Zucchini Cake with Cream Cheese Swirl
After dozens of batches, I’ve learned quite a few tricks to make this cake just perfect every time. First, don’t skip squeezing out excess moisture from your zucchini—if it’s too watery, the batter will be thin and dense. I always grate and then press the zucchini in a clean dish towel or paper towels; it makes a big difference. When mixing the wet ingredients, I keep the eggs at room temperature—they whisk together more smoothly and help create a lighter texture. For the swirl, I go slow—don’t overmix once you’ve added the cream cheese, or the marbled effect gets muddled. The cream cheese layer should be thick but spreadable—if it’s too soft, chill it slightly. Also, I’ve tested gluten-free flours, and with a bit more baking powder and some added xanthan gum, it works beautifully. When baking, I reposition my rack in the oven if I notice uneven browning, and always test doneness with a toothpick—that way, I avoid overbaking. Finally, a little glaze made with lemon juice adds a zing that cuts through the richness. I’ve learned to add it while the cake is still warm, so it soaks in just right. These small tips make all the difference in getting that perfect slice every time.
Storing and Reheating Tips
This cake stays fresh for up to 3 days at room temperature if covered tightly with foil or stored in an airtight container. I usually pop it in a cake dome or wrap it well to keep it moist. If you want to keep it longer, refrigerate it—wrapped or in a container—for up to a week. Just remember, the cream cheese swirl can sometimes firm up in the fridge, so let slices sit at room temp for about 10 minutes before serving. For freezing, wrap slices individually in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 3 months. When reheating, the best way is to warm slices gently in the microwave for about 20 seconds or so—no more or they might dry out. I find that frosting or glaze can soften and become glossy again if you briefly microwave the sliced piece covered with a damp paper towel. Trust me, this way you’ll enjoy your cake almost as fresh as the day you baked it!
Frequently Asked Questions
Final Thoughts
Honestly, if you’re looking for a cozy, slightly healthified treat that’s still indulgent, this zucchini cake with cream cheese swirl is it. Every time I bake this, the kitchen fills with its warm aroma, and my family’s faces light up when they see the slices ready. It’s a celebration of simple ingredients transformed into something comforting and memorable. Plus, I love experimenting with little tweaks—switching up the spices, adding nuts, or even a splash of citrus in the glaze—to make it my own. Once you’ve tried it, I bet you’ll find yourself reaching for zucchinis more often, just like I do. Whether for a gathering or just because, this cake brings a smile—trust me, it’s worth every mixing bowl and whisk. Can’t wait to hear how yours turns out! Share your own tips and variations—I love hearing from fellow bakers.
asparagus
Ingredients
Method
- In a medium bowl, whisk mustard, vinegar, and 1 tablespoon oil. Add parsley and season with salt and pepper.
- Steam or boil asparagus for 2-3 minutes until cooked and tender. Drain and run under cold water to stop the cooking.
- Transfer asparagus to a serving dish and drizzle with the vinaigrette. Serve immediately or chilled.
