Easy Sweet Potato Crust Pizza Recipe
There’s something so comforting about baking with zucchini—especially when it’s warm, moist, and laced with cinnamon. I remember once, during a particularly busy week, I needed a quick treat that wouldn’t steal all my kitchen time. I whipped up this zucchini cinnamon swirl cake, and honestly, it became an instant family favorite. It’s the kind of recipe that smells like a hug when it’s baking, filling the house with those cozy cinnamon notes that make everyone come running. My kids ask for this all the time, and I love how it’s not just delicious but sneaky, too—it’s a great way to get some veggies in without complaining. Plus, it’s surprisingly easy to make, even on those nights when I’m just hoping for a quick dessert that feels special. Trust me, once you try this, it’s going to land right at the top of your “must-make again” list—just like it did mine.
What is a Zucchini cinnamon swirl cake?
This little beauty is a moist, tender cake packed with shredded zucchini, swirled with cinnamon sugar, and finished with a glazy drizzle. Think of it as a cross between a cozy coffee cake and a classic zucchini bread, but with a pretty marbled look that makes it feel a little fancy. It got its name because of that lovely cinnamon swirl—like a sweet, spicy ribbon running through every slice. It’s essentially a one-bowl kind of cake, so clean-up’s a breeze, and the kids love how it looks—kind of like a mini artwork. The zucchini keeps it super moist, and when combined with the warm flavor of cinnamon, it’s like tasting fall in every bite, even if you make it in the middle of summer. I love that it’s a humble comfort food that everyone in the family can enjoy—easy enough for a weekday treat but special enough for weekend mornings with your coffee.
Why you’ll love this recipe?
Honestly, what I love most about this zucchini cinnamon swirl cake is its versatility and the fact that it’s a total crowd-pleaser. The flavor profile is amazing—moist zucchini paired with cinnamon and just a hint of sweetness makes it feel like a dessert, but it’s healthy enough for breakfast or snack time. It’s also incredibly simple to put together—literally, you toss everything in one bowl, swirl in the cinnamon sugar, and bake. No fancy equipment or ingredient secrets, just honest home-cooking magic. Plus, it’s budget-friendly—you probably already have most of the ingredients at home, especially if you’re like me and keep zucchini in the fridge at all times during summer. What I love most is how forgiving it is—you can swap the white sugar for honey or coconut sugar, add walnuts if you’re feeling nuts (pun intended!), or even change up the glaze with a splash of lemon juice or vanilla. It’s one of those recipes that feels like a warm hug on a plate, especially when you’ve had a hectic day and just want something cozy to enjoy with a cup of tea or coffee.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake comes together quick—no need for complicated steps or fancy gadgets. You start by preparing your zucchini (shred it, squeeze out the excess moisture, and set aside). Then, mix up your basic batter with flour, sugar, eggs, oil, and a touch of vanilla. Pour half into your baking pan, sprinkle a generous cinnamon sugar layer, add the rest of the batter, and swirl everything together with a skewer or butter knife, creating that gorgeous marbled effect. Bake until golden, cool slightly, then drizzle with a sweet glaze. It’s truly a foolproof process that feels just as comforting as it tastes.
Ingredients
For the Main Batter:
– 2 cups shredded zucchini (about 2 medium zucchinis, grated thin)
– 1 1/2 cups all-purpose flour (I like unbleached for a richer flavor)
– 1 cup granulated sugar (or coconut sugar for a healthier twist)
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon (or more if you’re a cinnamon fan!)
– 1/2 teaspoon salt
– 3 large eggs
– 1/2 cup vegetable oil (or melted butter if you prefer richer flavor)
– 1 teaspoon vanilla extract
For the Filling:
– 1/4 cup brown sugar
– 2 teaspoons ground cinnamon
– 2 tablespoons unsalted butter, melted (or coconut oil)
(Optional: a handful of chopped walnuts or chopped chocolate chips)
For the Glaze:
– 1 cup powdered sugar
– 1-2 tablespoons milk (dairy or plant-based)
– 1/2 teaspoon vanilla extract
(Optional: a squeeze of lemon juice for zing)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a standard loaf pan or round cake pan with butter or non-stick spray. Line it with parchment paper if you want super easy cleanup—and yes, parchment makes all the difference! As you wait, shred your zucchini and give it a gentle squeeze to remove excess water. Moisture is the sneaky enemy here, and trust me, removing it will keep your cake perfectly tender and not soggy.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. This step ensures your leavening agents are evenly distributed. I always do this first—it’s like giving my dry ingredients a little dance party before I add the wet ones.
Step 3: Mix Wet Ingredients
In a separate bowl, crack in the eggs, then whisk in the oil and vanilla. When I do this, I make sure my eggs are at room temperature—it whisks in more smoothly and helps everything blend better. Once combined, add the shredded zucchini, folding gently to distribute evenly.
Step 4: Combine
Pour the wet mixture into your dry ingredients and stir until just combined. Do not overmix—this is key to keeping your cake light and tender. Overmixing can make the batter dense, and nobody wants a heavy loaf!
Step 5: Prepare Filling
Mix together the brown sugar and cinnamon for your swirl. If you’re feeling extra indulgent, stir in some chopped walnuts or chocolate chips. Melted butter gets brushed on top of the cinnamon sugar layer and sprinkled evenly over the batter once poured into the pan.
Step 6: Layer & Swirl
Pour half of your batter into the pan. Sprinkle with the cinnamon sugar mixture, then add the remaining batter on top. Use a knife or skewer to swirl through the batter, creating beautiful ribbons of cinnamon. I like to make big S-shaped swirls—looks fancy but it’s honestly so easy!
Step 7: Bake
Pop it into the oven and bake for about 45-50 minutes. It’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden and slightly cracked—that’s when you know it’s just right.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. Once cooled a bit, drizzle your glaze over the top while it’s still warm. The glaze will soak in a little, making each bite even more irresistible.
Step 9: Slice & Serve
This cake is best served warm or at room temperature. I love slicing it couple hours after baking—then serving it with a cup of coffee or tea. I usually dust a little extra cinnamon on top for presentation, and if I want to get fancy, I sprinkle some powdered sugar or chopped nuts. The slices cut smoothly—my secret is using a serrated knife and wiping it after each cut for the neatest presentation.
What to Serve It With
This zucchini cinnamon swirl cake is so versatile, it pairs with just about everything. For breakfast, I like to serve it with a strong mug of black coffee or a dollop of Greek yogurt on the side, sprinkled with extra cinnamon or a drizzle of honey. It’s also perfect for brunch—pair it with fresh fruit like strawberries or blueberries, and maybe some whipped cream. If you’re craving dessert, serve it warm with a splash of vanilla ice cream or a dusting of powdered sugar. On cozy weekend mornings, my family loves this with a steaming cup of chai or hot chocolate. And honestly, I’ve been known to sneak a slice late at night when I need a sweet pick-me-up. It’s just that good.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Cake
After making this countless times, I’ve learned a few tricks that really help elevate it:
- Zucchini Prep: Always squeeze out the excess moisture—you want your batter moist but not watery. I use a clean dish towel or cheesecloth for a thorough squeeze, and it makes a huge difference in texture.
- Mixing Advice: Be gentle when folding in the zucchini and mixing the batter. Overmixing creates a dense crumb, which isn’t what we want here. Look for just combined—no streaks of dry flour.
- Swirl Customization: For a more artistic swirl, I recommend layering the batter and cinnamon sugar in sections and twisting the pan slightly as you swirl. Different patterns make it look more appealing—and it definitely impresses guests!
- Ingredient Swaps: I’ve tested swapping half the sugar for maple syrup or honey, which adds a lovely depth of flavor. Just remember to reduce the liquid slightly if you do this.
- Baking Tips: Every oven is a little different, so start checking at 45 minutes. The toothpick test is your best friend—don’t overbake or it’ll get dry.
- Glaze Variations: Try mixing in a tablespoon of lemon juice or adding a splash of vanilla extract to your glaze—it brightens the overall flavor.
One thing I’ve learned is not to rush the cooling process. Cooling allows the flavors to settle, and the glaze to set perfectly. Plus, this cake is just as good the next day—if it lasts that long! Trust me on this—making it a day ahead actually enhances the flavor.
Storing and Reheating Tips
This cake keeps well, and I often make it ahead for weekend brunches or family gatherings. Here’s how I store it:
- Room Temperature: Cover it tightly with cling wrap or store in a cake dome. It’s best eaten within 1-2 days at room temperature to keep that moist crumb.
- Refrigerator Storage: Wrap it tightly or keep it in an airtight container. It’ll stay fresh for about 4 days. To reheat, microwave a slice for about 15-20 seconds or enjoy it cold—either way, it’s delicious.
- Freezer Instructions: Wrap slices individually in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature or give it a quick microwave blast. The moisture might be slightly different but still tasty!
- Glaze Timing: For the best look and texture, add the glaze just before serving. If you’ve stored the cake longer, I recommend lightly warming it before glazing to help the glaze seep in and set beautifully.
This way, you get fresh, moist slices every time, whether you’re serving guests or just indulging yourself on a lazy Sunday.
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon swirl cake is honestly one of those recipes I keep coming back to, especially when I want something sweet but don’t want to fuss in the kitchen all day. The best part? It’s forgiving, so even if your batter isn’t perfect or you forget to squeeze out all the moisture, it still turns out wonderfully. I’ve served it at brunches, packed slices in lunchboxes, and even kept it in the freezer for last-minute cravings—and it always hits the spot. Its aroma alone makes the house smell like a bakery, and I swear, once you try it, you’ll be hooked. So, gather your zucchinis, get that cinnamon ready, and enjoy every bite of this cozy, homemade delight. Can’t wait to hear how yours turns out—please leave a comment or share your variations! Happy baking!
sweet potato pizza
Ingredients
Method
- Preheat your oven to 400°F. In a food processor, pulse the grated sweet potatoes and oats until finely chopped. Add the egg and salt, then pulse again until combined; the mixture should resemble a dough.
- Transfer the mixture onto a parchment-lined baking sheet. Press it into a round crust about 1/4 inch thick. Bake for 20 minutes until firm and slightly golden.
- Remove from oven, add your favorite toppings like cheese, vegetables, and herbs. Return to the oven and bake for an additional 10 minutes until the cheese melts and toppings are cooked.
