Easy Marinated Chicken Shawarma Recipe
Oh, how I love baking with zucchini! Growing up, my grandma used to toss grated zucchini into every dessert she could — zucchini bread, muffins, you name it. And honestly, I always thought it was just a sneaky way to get veggies into my kids’ diets, but as I’ve gotten older, I realize it’s actually about the moisture, the rich flavor, and that incredible tenderness zucchini brings. This moist zucchini swirl cake is a true bakery-style treat that I’ve perfected over years. It’s surprisingly simple, but results in a beautifully buttery, moist crumb with lovely marbled swirls of cinnamon and sugar that make it feel fancy but totally homey. Every time I serve this, my friends ask for the recipe — it’s that good. Plus, it’s perfect for mornings, lazy weekend brunches, or even a cozy afternoon snack with coffee. Trust me, this one’s a lifesaver on busy nights when you want something homemade but don’t want to fuss too much. I always do this when I’ve got a couple of zucchinis leftover from the garden — it’s my secret weapon for turning simple ingredients into a showstopper. It disappears in minutes at my house! I can’t wait to share it with you—all my tips, tricks, and little personal touches that make this cake truly special.
What is a Moist Zucchini Swirl Cake?
This moist zucchini swirl cake is like a love letter to late summer zucchini — a soft, tender cake layered with cinnamon-sugar swirls that resemble a cinnamon bun’s gooey goodness. Think of it as a mash-up between classic coffee cake and moist carrot cake, but with a sneaky veggie boost. The name says it all: it’s a cake with shredded zucchini mixed right into the batter, which keeps it super moist and adds a subtle, fresh flavor that balances the sweet and spicy cinnamon swirl. The swirl component doesn’t just add visual appeal; it gives each bite a little burst of caramelized cinnamon flavor that makes this cake addictive. It’s essentially a one-bowl wonder to stir together, with a few simple steps, making it approachable even for beginner bakers. And because it’s packed with zucchini, it’s also a smart way to sneak in a veggie without anyone noticing — I swear, my kids ask for seconds every single time. It’s a cozy, comforting dessert that’s perfect for sharing, and I love how versatile it is — serve it for breakfast, a casual tea, or even as an after-dinner treat. After you taste it, you’ll understand why I can’t stop making it!
Why you’ll love this recipe?
Honestly, what I love most about this moist zucchini swirl cake is how it combines simple ingredients with big flavor and a gorgeous presentation. First, the flavor — that warm cinnamon-sugar swirl melts in your mouth, balancing beautifully with the subtle nuttiness of the zucchini. You get that perfect hint of spice without overpowering the cake’s tender crumb. It’s like a cozy hug in every slice. Plus, it’s super easy to put together. I always do this when I need something quick yet impressive — no fancy equipment, just a couple of bowls and a spoon. The best part? Budget-friendly! Zucchini is practically free at many markets during its peak season, and the rest of the ingredients are staples most of us have at home. I love that I can whip this up on a weekday morning or prepare it in advance for weekend brunch. And the versatility? I’ve made it with apples or swapped the cinnamon for pumpkin spice — it adapts beautifully. I even tested it with coconut sugar, and it gave a mild caramel flavor that was to die for. My kids ask for this all the time — it’s become a family favorite because it’s just that good. Soft, moist, full of cozy spices, and surprisingly healthy for a dessert, this cake hits all the right notes—trust me, once you make it, it’ll be on repeat in your kitchen too.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake is a breeze to make — just mix the dry ingredients in one bowl, whisk your wet ingredients in another, fold them together, layer in your zucchini batter, and swirl a cinnamon-sugar mixture on top. Bake it until golden and a toothpick comes out clean. It’s the kind of recipe that feels like a hug, and it’s ready in about an hour. The secret to keeping it moist? Don’t overmix your batter — gentle folding is key. I love that you can prep everything in one or two bowls, making cleanup a breeze. Plus, the swirl makes it look fancy enough for guests but is actually ridiculously simple. Perfect for busy mornings or lazy weekends—trust me, the smell alone will have your whole house sniffing out the kitchen.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I always opt for unbleached if I can, but regular works fine)
– 1 cup granulated sugar (or coconut sugar for a richer flavor)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon (more if you’re feeling it!)
– 1/2 cup vegetable oil (or melted butter if you’re feeling indulgent)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out as much moisture as you can — this is the secret to the moistness)
For the Filling:
– 1/3 cup packed brown sugar
– 2 teaspoons ground cinnamon
– 2 tablespoons melted butter or coconut oil
*(optional: chopped nuts or chocolate chips, if you’re feeling fancy!)*
For the Glaze:
– 1 cup powdered sugar
– 2-3 teaspoons milk or lemon juice
– A splash of vanilla or a pinch of cinnamon for extra flavor. To get that perfect drizzle consistency, I play around with the liquid until it’s just thick enough to hold a beautiful swirl.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a loaf pan or springform pan with butter or non-stick spray and lightly dust with flour — or line with parchment paper for easy removal. Trust me, I’ve learned this the hard way — sticking cakes are no fun!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This step ensures even distribution of leavening agents and spices, so every bite hits that perfect flavor note.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, oil (or melted butter), vanilla, and zucchini. I always do this until everything’s well combined and the eggs are just slightly frothy. It’s tempting to rush this, but a good mix here makes the batter smooth and helps the zucchini incorporate evenly.
Step 4: Combine
Pour the wet mixture into the dry ingredients, folding gently with a spatula just until barely combined. Overmixing can make the cake dense — nobody wants that! It’s okay if there are a few streaks of flour — they’ll disappear with gentle folding.
Step 5: Prepare Filling
Mix the cinnamon and brown sugar together in a small bowl. Melt the butter and stir it into the sugar-cinnamon mixture. This creates that lovely caramelized swirl that spreads through every bite. Save some for layering—you’ll love how it looks!
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Sprinkle half the cinnamon-sugar mixture over it, then add the rest of the batter. Drop spoonfuls and then swirl gently with a knife or skewer to create those pretty marbled patterns. Don’t overdo it — a few gentle swirls are enough to give a beautiful look and hint of cinnamon flavor.
Step 7: Bake
Pop it into the oven and bake for 45-50 minutes. Check for doneness with a toothpick — it should come out clean, with no wet batter lurking. Every oven is different, so start checking at 45 minutes. If your cake browns too quickly, tent with foil—this keeps the top from burning while the inside finishes cooking.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. Once cooled slightly, drizzle with the glaze. I love doing this while it’s still warm so the glaze almost melts into the cracks and swirls. If it’s too thick, just add a touch more milk — I like it just runny enough to drip beautifully without pooling too much.
Step 9: Slice & Serve
Use a sharp serrated knife to get clean slices — patience is key! Serve it slightly warm or at room temperature. I swear it’s even better the next day, as the flavors meld together. Paired with a cup of coffee or a glass of milk, it’s pure comfort on a plate.
What to Serve It With
This cake is so adaptable — it’s perfect for breakfast, brunch, or a cozy afternoon snack. For breakfast, I love pairing it with a strong cup of black coffee or a milky latte. The moist crumb and cinnamon aroma make it feel like an indulgent start to the day without being overly sweet. My kids adore having slices with a dollop of yogurt or a glass of cold milk — it’s like dessert for breakfast in the best way. During brunch, I serve it with fresh berries and a drizzle of extra glaze or whipped cream — it looks fancy but is super simple. As an evening treat after dinner, a warm slice with a scoop of vanilla ice cream is heaven. And if you’re just craving a comforting snack, a warm piece toasted with a pat of butter is my go-to. Over the years, I’ve played with toppings—chopped walnuts, a dusting of powdered sugar, even a smear of cream cheese for an extra touch of richness. Honestly, it fits almost any occasion and always makes my house smell like I’ve been baking all day — which is a huge mood booster, especially in colder months.
Top Tips for Perfecting Your Moist Zucchini Swirl Cake
Every time I make this, I find little tricks that make it even better. First, squeezing out excess moisture from the grated zucchini is crucial — too much moisture can weigh down the batter and make the cake dense. I usually do this by pressing the zucchini in a clean dish towel or squeezing it in my hands. Also, don’t rush the folding step. Overmixing ruins the cake’s fluffiness. Gentle, slow stirring keeps it soft and tender. For the swirl pattern, I suggest dropping spoonfuls of cinnamon-sugar randomly and then swirling gently — it creates a lovely marbled effect that’s also tasty as heck. A tip I learned after some trial and error: if your cake isn’t cooking evenly, rotate it halfway through baking or check your oven temperature with an external thermometer — sometimes, ovens run hot or cold. When it comes to ingredient swaps, I tested coconut sugar, which was surprisingly successful—just keep in mind it’s less sweet, so you might want to add a touch more. For a dairy-free variation, applesauce or mashed banana can replace the oil, though I’d reduce the sugar slightly. As for the glaze, I’ve played around with lemon zest or a splash of maple syrup — both add a lovely flavor boost. Honestly, a little experimentation can make it uniquely yours, but the core of this recipe is so forgiving—fail-proof, even for beginners. Just keep in mind to avoid overmixing and watch your clock—perfect moisture and perfect oven temperature make all the difference.
Storing and Reheating Tips
This cake leftovers beautifully, which is a blessing because once you taste it, you’ll want to keep some around. For short-term storage, keep it in an airtight container at room temperature — it stays moist and fresh for about 2 days. If you’re planning to keep it longer, I recommend refrigerating it in an airtight container — it’ll last up to a week. Just be sure to slice only what you’ll eat in one go so it doesn’t dry out. To reheat, pop slices into the microwave for 15-20 seconds for that just-baked warmth. I also love to toast slices lightly — the edges get crispy, and it’s like a new dessert. If you want to freeze it, wrap slices tightly in plastic wrap and then foil, or slide the whole cake into a freezer bag. It keeps well for up to 3 months. When you’re ready to eat, let it thaw in the fridge or at room temperature. I usually add the glaze after reheating — it’s the finishing touch that makes everything taste fresh and luscious again. If you serve it straight from the fridge, the texture is still lovely, but I do find a tiny dab of butter or a drizzle of extra glaze makes it feel extra indulgent. Honestly, this cake keeps so well, it’s almost like having a little bit of comfort on hand whenever you need it.
Frequently Asked Questions
Final Thoughts
Wow, I hope you get as much joy out of making and eating this moist zucchini swirl cake as I do. It’s one of those recipes that feels special but is really just a simple celebration of good ingredients and cozy flavors. Every time I bake it, I remember lazy Sunday mornings at my grandma’s house, the smell of cinnamon wafting through the kitchen, and the warmth of family gathered around. The fact that it’s loaded with zucchini — a veggie I usually think of in salads or savory dishes — makes me feel like I’m doing something a little sneaky but wholesome. Plus, it’s a great way to use up those summer zucchinis before winter hits. Trust me, once you try this, it’ll become your new go-to for easy, impressive baking. I’d love to hear how yours turns out — tag me on social media or leave a comment below! Happy baking, and don’t forget to share a slice—or two—with someone you love. You’re going to love this cozy, moist cake—it’s like a hug in every bite.
chicken shawarma
Ingredients
Method
- Make the marinade. Whisk together the lemon juice, olive oil, salt, garlic powder, onion powder, pepper, cumin, smoked paprika, turmeric, and cinnamon.
- Marinate the chicken. Place the chicken in a large freezer bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken. Chill in the fridge for 1 hour.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Arrange the marinated chicken in a single layer on the prepared baking sheet. Bake for 25-30 minutes or until the internal temperature reaches 165°F.
- Remove from oven and let rest for 10 minutes before slicing.
- Serve the chicken over rice with fresh parsley or stuff into pita bread with hummus and veggies.
