Easy Vietnamese Shrimp Noodle Soup
Growing up, weekends meant my mom’s kitchen filled with the warm scent of freshly baked treats. But what I always remember most is her zucchini swirl cake — a humble, slightly messy, but utterly delightful dessert that brought everyone to the table. If you haven’t tried a zucchini swirl cake yet, trust me, it’s a game-changer. It’s kind of like a carrot cake, but with a cozy, vegetable-packed twist that makes it feel secretly wholesome. I’ve made this so many times I’ve lost count, and every batch just gets better—more flavorful, more moist, more nostalgic. It’s perfect for those days when you want something sweet, but don’t want to fuss over fancy frosting or complicated layers. Honestly, it’s my go-to when I need a little comfort and a lot of smiles. My kids ask for this all the time, especially when they want a treat that’s almost like sneaking in veggies — which, of course, I love. This one’s a lifesaver on busy nights too, because I can whip it up in no time. I can say honestly, once you try this, it’ll become a staple for you as well!
What is Zucchini Swirl Cake?
Think of zucchini swirl cake as a cozy mash-up of bread, cake, and a vegetable-vegetable indulgence. It’s essentially a tender, moist cake that’s got a generous swirl of cinnamon-spiced zucchini inside — like a sweet, healthy surprise in every bite. The name might sound a little fancy, but really, it’s just a simple homemade cake with shredded zucchini folded into the batter, then swirled with cinnamon sugar or even chocolate chips if you’re feeling naughty. The zucchini melts right into the batter, making it incredibly moist and giving it that subtle veggie flavor that everyone claims they don’t notice but secretly love. The swirl adds a rustic look — a touch of ‘I don’t care about perfection’ that I think makes it taste even better. What I love most about this is how adaptable it is — you can switch in nuts, dried fruit, or even a swirl of chocolate to suit your mood or what’s in your pantry. It’s a bread-meets-cake, and it’s perfect for breakfast, snacks, or an unexpected dessert.
Why you’ll love this recipe?
Honestly, if you’re looking for a bake that’s cozy but doesn’t require a weekend-long effort, this zucchini swirl cake is it. First, the flavor — oh, the flavor — it’s sweet and spicy with just a hint of zucchini’s fresh, green taste. The cinnamon swirl turns ordinary shredded zucchini into something addictive, like a secret ingredient, and the aroma while baking? Pure comfort. Plus, this recipe is so easy I almost feel guilty calling it a recipe — it’s basically dump, stir, swirl, bake, done. What I love most about this is how budget-friendly and accessible it is, with ingredients I almost always have on hand: flour, sugar, zucchini, cinnamon, and eggs. It’s a flexible recipe, too. Want it dairy-free? I tested this with almond milk and it actually made it even creamier! Need a gluten-free version? Swap in almond or oat flour, no problem. My kids also love helping me prepare this — it’s a lovely way to involve them in baking without any stress. And honestly, this cake disappears in minutes at my house — I swear, everyone begs for a second slice. It’s a crowd-pleaser, a comfort food, and honestly, a little piece of childhood magic in every bite.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake starts with a simple batter: whisk together dry ingredients, mix in wet ingredients, fold in shredded zucchini, then create that gorgeous swirl with cinnamon sugar. Pour the batter into a loaf or bundt pan, swirl in your cinnamon mixture, then bake until golden and a toothpick comes out clean. It’s honestly one of the easiest cakes I’ve ever made — no fancy frosting, no complicated steps. Just good, honest baking with ingredients you probably already have. The magic is in the swirl, which makes it look homemade and rustic but oh-so-yum. The smell alone will make everyone come running. And trust me, once you’ve tried it, you’ll keep coming back — it’s become our family’s secret weapon for almost any occasion.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or a gluten-free blend)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon (or more for a stronger flavor)
– ½ cup vegetable oil or melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture; I do this by pressing through a clean dish towel)
For the Filling:
– ¼ cup brown sugar
– 2 teaspoons cinnamon
– Optional: ½ cup chocolate chips or chopped nuts for extra texture and flavor
For the Glaze:
– ½ cup powdered sugar
– 1-2 tablespoons milk or lemon juice
– A dash of vanilla if you like (or a citrus zest for extra zing)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a loaf pan or a bundt pan well—trust me, it makes a big difference when you try to remove it. If you’re using a loaf pan, lining it with parchment paper helps too. I like to give everything a quick spray with non-stick spray, especially around the corners. While the oven warms up, grate your zucchini and squeeze out as much moisture as possible — this step really prevents the cake from being soggy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I always do this first, so my dry ingredients are evenly combined — makes the whole mixing process smoother. It’s also a good moment to double-check your spices — I like plenty of cinnamon, but if you’re into a stronger spicy kick, double it.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then stir in the oil and vanilla. If you’re using almond milk or another dairy-free option, add it here. I tested with almond milk once, and it made the batter even creamier — highly recommend if you want a lighter texture. Whisk until smooth and slightly frothy, then fold in the grated zucchini. Just toss everything together until no streaks of flour remain – don’t overmix.
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently fold together. A few lumps are okay — overmixing can make the cake dense. Instead, just fold until you see a mostly combined batter — keep it light and airy. This is where the magic begins.
Step 5: Prepare Filling
Mix the brown sugar and cinnamon in a small bowl. If you’re feeling fancy, toss in some chopped nuts or chocolate chips. This filling will give the swirl that irresistible cinnamon-rich flavor. If you want a more subtle hint, just stick with the cinnamon sugar — it’s perfect on its own.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Then sprinkle half of the cinnamon-sugar mixture evenly over it. Add the remaining batter on top, then layer in the rest of the cinnamon-sugar. Using a knife or toothpick, gently swirl through the batter to create a marbled effect — don’t overdo it, you want streaks, not a brown mess.
Step 7: Bake
Pop your cake into the oven and bake for about 45-55 minutes. Check with a toothpick in the center — it should come out clean. My oven sometimes runs hot, so I start checking around 45 minutes. If the top gets too dark, tent it with foil for the last few minutes. Let it cool in the pan for about 15 minutes — I swear, patience pays off because removing it too early makes a mess.
Step 8: Cool & Glaze
Once the cake is cool enough to handle, transfer it to a wire rack. Mix your powdered sugar glaze and drizzle it ably over the top while it’s still slightly warm — the glaze seeps a little into the cracks, which I think looks cozy and homemade. If you prefer, a dusting of powdered sugar or a dollop of whipped cream works great too.
Step 9: Slice & Serve
When it’s completely cooled, slice with a serrated knife for clean cuts. I like thick slices, especially with a cup of coffee or a glass of cold milk. The first bite is soft, moist, and just a little spicy — it’s comfort food at its finest. Trust me, it’s even better the next day once the flavors meld. Serve it slightly warm or room temperature, and watch everyone dive in!
What to Serve It With
This zucchini swirl cake works beautifully in lots of ways. For breakfast, I love serving it with a hearty coffee and a smear of butter or cream cheese. It’s like a lazy brunch in every slice. For brunch, I’ll plate it with fresh berries and a dusting of powdered sugar or a drizzle of honey. If you’re planning to serve it as dessert, pair it with vanilla ice cream or a sprinkle of chopped nuts — honestly, it’s rich enough that a small slice is all you need. And during cozy family nights, I’ll cut thick wedges and serve with a cup of hot tea or spiced cider. One of my favorite traditions is warming up a slice in the microwave and topping it with a little whipped cream — pure comfort after a long day.
Top Tips for Perfecting Your Zucchini Swirl Cake
After making this dozens of times, I’ve picked up a few tricks to make it even better:
- Zucchini prep: Always squeeze out as much moisture as you can. Too much water makes the batter soupy, and honestly, it can mess with the rise. I use a clean dish towel or cheesecloth — works like a charm.
- Mixing: Overmixing the batter can lead to a dense cake, so fold gently and only until combined. Texture is key.
- Swirl pattern: Don’t go overboard — a few gentle swirls create that beautiful marbled look without blending the cinnamon completely into the batter.
- Substitutions: I’ve tested with oat flour, and it works great — just add an extra tablespoon of liquid. For a dairy-free version, coconut oil and almond milk keep things light and moist. The cinnamon-sugar swirl can be varied too — try cardamom, nutmeg, or even a hint of curry powder if you’re adventurous.
- Baking tips: My oven runs hot, so I tend to check for doneness early. Also, placing the cake on the middle rack ensures even baking. If your cake browns too quickly, tent it with foil towards the end.
- Glaze decisions: For a runnier glaze, add more milk; for thicker, cut back. A splash of vanilla or citrus zest in the glaze can elevate the flavor — trust me on this one.
Every time I make this, I learn a little more — how to get the swirl just right, how to prevent the zucchini from sinking, and how to adapt the flavor. For me, the best part is experimenting and personalizing it to match whatever I have around. It’s forgiving, cozy, and endlessly satisfying.
Storing and Reheating Tips
This cake keeps surprisingly well. If you’re planning to enjoy it over a few days, here’s how I do it:
- Room temperature: Cover loosely with foil or a clean towel. It stays fresh for about 2 days — longer if it’s really humid, so watch out for softness or mold.
- Refrigerator storage: Wrap tightly in plastic wrap or store in an airtight container. It will last up to 4 days. Keep in mind, the fridge can dry out the cake a bit, so warming it up slightly before serving is a good idea.
- Freezer: Slice into pieces, wrap each tightly in plastic wrap, then foil. This way, you can enjoy slices individually later. It keeps for up to 3 months. To reheat, warm in the microwave for about 15-20 seconds, or put in a low oven, covered, for 10 minutes.
- Glaze timing: I usually add the glaze right before serving to keep it fresh and shiny. If you freeze the cake, you can add a fresh layer of glaze once thawed for that just-baked look.
Honestly, this cake is pretty forgiving — it’s hard to mess it up. Just keep an eye on it while baking, and don’t overthink the swirl. It’s meant to look rustic and homemade, after all!
Frequently Asked Questions
Final Thoughts
If there’s one recipe I hope you try, it’s this zucchini swirl cake. There’s something special about transforming humble zucchini into a moist, sweet treat with just a handful of pantry staples. It’s a reminder that cooking doesn’t have to be complicated — sometimes, simplicity carries the most warmth. I love how adaptable this recipe is — whether you add a handful of berries, swap in different spices, or top it with whipped cream, it’s uniquely yours every time. Plus, it’s a fantastic way to sneak some veggies into dessert without anyone noticing! Whether it’s a leisurely weekend brunch or a quick midnight snack, this cake is my trusted pick-me-up. I can’t wait to hear how yours turns out — don’t forget to leave a comment or share your tweaks. Happy baking, friends — and may every slice bring a little extra sweetness to your day!
Shrimp Pho
Ingredients
Method
- If using frozen shrimp, thaw thoroughly and pat dry with paper towels.
- Peel fresh shrimp if shell-on, reserving shells for broth stock.
- Add broth, fish sauce, soy sauce, cinnamon, star anise, ginger, and shrimp shells to a pot and simmer for 20-25 minutes.
- Meanwhile, soak rice noodles in boiling water for 3-5 minutes, then drain.
- Add mushrooms and broccoli to broth, cook for 4-5 minutes.
- Add shrimp to broth and cook for 1-2 minutes until opaque and pink.
- Divide noodles among bowls, ladle broth with shrimp and vegetables over, and garnish with jalapeno and lime wedges.
