Easy Pumpkin Overnight Oats Recipe
I remember the first time I made this zucchini swirl cake, and honestly, it took me by surprise how delicious it was. It’s one of those recipes I’ve made countless times—and each time, it disappears in minutes at my house. The smell alone brings everyone to the kitchen, asking, “Is it ready yet?” My kids actually ask for seconds, and truth be told, I love that it’s a sneaky way to get more veggies into them without any fuss. This cake is perfect when you have a couple of zucchinis going soft in the fridge or when you’re craving something sweet but want to keep it a little healthier. I always do this when I need a comforting treat that’s quick to throw together. It’s incredibly flavorful, with a tender crumb and a beautiful swirl of filling—trust me on this one, it’s a crowd-pleaser and a personal favorite around my dinner table. And I’ve tested this with almond milk, and honestly, it made it even creamier! So, if you’re up for indulging in something that feels special but is totally doable—grab those zucchinis and let’s bake!
What is Zucchini Swirl Cake?
This zucchini swirl cake is a no-fuss dessert that feels like a cozy hug. Think of it as a moist, slightly spiced cake with a delightful layer of cinnamon-sugar zucchini filling that spins through the batter like a beautiful marble pattern. The name is pretty straightforward: it’s a cake with swirls of zucchini and a hint of cinnamon that gives it that warm, homey flavor. It’s essentially a cross between a quick bread and a layered dessert, but with the ease of one-bowl mixing. It’s the kind of treat that feels fancy enough for company but simple enough to make on a busy weeknight. The idea is that the zucchini adds moisture and a subtle sweetness, making this cake incredibly tender without relying on too much butter or oil. It’s a perfect way to repurpose those garden zucchinis or even those that are getting a little limp in your crisper. Think of it as that one ‘secret weapon’ dessert you keep coming back to—your new go-to for when you crave something sweet, homemade, and just a little bit special.
Why you’ll love this recipe?
What I love most about this zucchini swirl cake is how it manages to be restorative and indulgent all at once. First, the flavor—oh my gosh, the cinnamon-spiced zucchini filling paired with the sweet, buttery cake just hits all the right notes. It’s like a warm hug in every bite. The second reason is how insanely easy this is to make. You don’t need fancy ingredients or complicated techniques—just a few staples and a couple of mixing bowls. Plus, the kid in me loves that it’s a sneaky way to get some veggies into a dessert. The zucchini adds a moist, tender crumb that’s hard to beat, and you don’t need to fuss with fancy frosting—just a simple glaze that ties everything together. Budget-wise, it’s great because it uses ingredients I already have in the pantry—flour, sugar, a few eggs, and zucchinis, which are practically free this time of year. And the versatility! You can dress it up with nuts, raisins, or even a dollop of whipped cream—or keep it simple and let the zucchini do its thing. Honestly, this one’s a lifesaver on busy nights when I don’t want to fuss but still want to serve something that feels like a treat. My kids ask for this all the time, and I can’t blame them—every slice is a little piece of cozy happiness.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake comes together really quickly, especially if you’re organized. You start by whisking together your dry ingredients, then mixing up your wet ones. The zucchini filling is a simple cinnamon-sugar mixture that you layer and swirl through the batter before baking. The whole process takes about 10 minutes of prep, then just pop it in the oven and wait—easy peasy! What makes this method special is how seamlessly the filling twists into the cake, creating a pretty marbled effect that’s as delicious as it looks. After baking, I like to let it cool just enough so it doesn’t fall apart, then drizzle with a simple glaze that adds just the right touch of sweetness. It’s a straightforward process but results in a dessert that looks impressive and tastes even better.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I usually use unbleached for a little extra flavor)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon vanilla extract
– 1 cup milk (dairy or plant-based like almond or soy)
– 1/3 cup vegetable oil or melted butter
– 2 large eggs (trust me on the eggs—helps with binding and richness)
For the Filling:
– 2 medium zucchinis, grated and excess moisture squeezed out
– 1/4 cup brown sugar or coconut sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon melted butter or coconut oil (optional, but I love the richness it adds)
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk (again, dairy or plant-based)
– A splash of vanilla extract
– (Optional) pinch of cinnamon for extra spice
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch cake pan or line it with parchment paper—my favorite trick is spraying it with non-stick spray and lightly dusting with flour. This helps the cake come out clean and easy to slice. While the oven heats, shred the zucchinis using a box grater—trust me, the fine side works best—and squeeze out as much moisture as you can using a clean kitchen towel or paper towels. Less moisture means a better swirl and a more tender cake.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything’s combined—this gives your cake a uniform crumb. It’s an important step because uneven mixing can lead to pockets of baking soda or uneven flavor.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, then add the milk, oil (or melted butter), and vanilla. Whisk until smooth. The mixture should be slightly frothy and well combined—this helps everything incorporate nicely. I’ve tested this with plant-based milks, and it works just as well, sometimes even adding a creamier twist!
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently until just combined—don’t overmix! Overmixing makes the cake tough, and we want it soft and tender. The batter will be thick but easy to stir. If it’s looking a little lumpy or dry, a splash more milk can help.
Step 5: Prepare Filling
Mix the grated zucchini with the brown sugar and cinnamon. If you’re feeling indulgent, a tablespoon of melted butter or coconut oil gives it a richer flavor. Set aside for a few minutes so the sugar can start to draw out some moisture from the zucchini. This filling is what makes the swirl so enticing—think of it as the surprise inside.
Step 6: Layer & Swirl
Pour about two-thirds of your batter into the prepared pan. Then evenly spread the zucchini mixture over the top—use a spoon or spatula to distribute it as evenly as possible, but don’t press down hard. Carefully dollop the remaining batter on top. Then, use a skewer or toothpick to swirl through the batter, creating those beautiful marble ripples. Trust me, the more natural the swirl, the prettier the cake will look after baking!
Step 7: Bake
Pop it into your preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs. Oven times can vary, so start checking at around 38 minutes. When it’s ready, it will smell divine and feel firm to the touch.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. While it’s cooling, whisk together your powdered sugar, vanilla, and milk until smooth. Drizzle the glaze over the slightly warm or cooled cake—this keeps the glaze from sliding off. Wait a few minutes for the glaze to set before slicing. It’s that simple!
Step 9: Slice & Serve
Use a sharp knife to cut neat slices. The swirl pattern is so pretty—you might even get compliments before the first bite! Serve with a dollop of whipped cream or a dusting of extra cinnamon for a lovely finish. Warm or at room temperature, this cake is delicious either way. I love to pair it with a cup of coffee or a glass of milk, especially on a lazy Sunday morning.
What to Serve It With
This cake is so pretty on its own, but here are some ideas to elevate it for different occasions. For breakfast, serve a warm slice with your favorite coffee—trust me, the cinnamon flavor wakes up your senses. For brunch, pair it with a fruit compote or a dollop of whipped cream and a side of fresh berries. As an after-dinner dessert, a scoop of vanilla ice cream or a drizzle of caramel sauce makes it feel decadent. If you’re just craving a cozy snack, this really shines with just a warm cup of tea and a good book beside you. I often serve it at casual family get-togethers, where everyone loves the homemade feel—and the sneaky zucchini trick helps my kids get some extra veggies without a fuss. It’s a big hit both in my home and at potlucks. Plus, it keeps well for days, and the flavors actually deepen overnight—so don’t hesitate to make it ahead!
Top Tips for Perfecting Your Zucchini Swirl Cake
After making this cake dozens of times, I’ve picked up a few tricks to make it perfect every time. First off, really squeeze out that excess moisture from the zucchini—it makes a huge difference in getting clean swirls and a tender crumb. Sometimes I use a clean kitchen towel and give it a good squeeze until no more water drips—trust me, it’s worth the extra minute. When mixing the batter, I’ve learned that patience is key—gently folding prevents a tough cake and keeps the swirls looking pretty. For the swirl pattern, I gently drag the skewer in a swirling motion—no need to overdo it; just a few gentle passes create an amazing marbled effect. But the best part? Substituting ingredients! I’ve used coconut oil instead of vegetable oil, almond flour for part of the all-purpose flour (though it makes the texture slightly denser), and even honey instead of sugar. Each variation gives a little twist, and I’ve found that the zucchini still shines through, moist and flavorful. When baking, I always position my rack in the middle of the oven. If your oven runs hot, reduce the temperature by 10-15 degrees; it helps prevent the top from burning while the middle finishes baking. And finally, don’t skip the glaze! It adds that sweet, shiny finish that makes the whole cake feel extra special. A little vanilla in the glaze, or even a sprinkle of cinnamon, can really elevate that final touch. Trust me, after a few tries, you’ll have this recipe down pat—and your friends and family will be asking for it again and again.
Storing and Reheating Tips
This cake keeps surprisingly well. At room temperature, wrapped tightly in foil or kept in an airtight container, it’ll stay fresh for about 2-3 days. I recommend slicing it only when you’re ready to serve to keep it moist and fresh. If you want to store it longer, pop the slices into an airtight container and refrigerate for up to a week—just reheat slices briefly in the microwave to bring back that cozy warmth. You can also freeze individual slices or the whole cake—wrap it tightly in plastic wrap, then foil, and it’ll keep for up to two months. When thawing, leave it at room temperature or give it a quick warm-up in the microwave. Just note that the glaze might soften a bit after freezing, so you can always add a fresh drizzle when ready to serve. If you don’t want the glaze to turn soggy, wait to add it until just before serving or reheat the cake slightly then drizzle on top. This way, every slice tastes like it’s just come out of the oven, bursting with flavor and moisture.
Frequently Asked Questions
Final Thoughts
This zucchini swirl cake has become one of those recipes I turn to whenever I want a little comfort in my kitchen. It’s simple, flavorful, and pretty enough to serve to guests—yet it’s also a secret weapon for sneaking veggies into kids’ desserts. The combination of tender cake, cinnamon-spiced zucchini, and bright glaze makes every bite a delight. I love experimenting with different fillings or toppings, but honestly, this classic version is a winner every time. If you try it, I’d love to hear how yours turned out—feel free to leave a comment or share your variations! Remember, baking is as much about feeling good and having fun as it is about following a recipe. So don’t stress if it’s not perfect—imperfect is often the most charming. Happy baking, and I can’t wait to see your beautiful slices making their way to the table!
Pumpkin Oats
Ingredients
Method
- Combine the oats and 1/2 cup of milk in a jar.
- Stir in the pumpkin butter, chia seeds, cinnamon, and pumpkin pie spice.
- Cover the jar, shake gently, and refrigerate overnight.
- In the morning, remove from the refrigerator and let sit at room temperature for 30 minutes or microwave briefly.
- Add sliced banana, sprinkle with cinnamon and pumpkin pie spice, top with nuts, and finish with optional whipped topping. Enjoy!
