Crispy Bacon Brussels Sprouts Recipe
There’s something about baking with fresh zucchinis that always takes me back—like a little hug from the garden, even if I didn’t harvest it myself that day. My grandma’s old zucchini swirl cake recipe is one that’s been in my family for years, and I swear, it’s one of those desserts that taste just as good at midnight as it does on a weekend brunch table. I always do this when I want something sweet, but I don’t want to spend hours in the kitchen. It’s utterly forgiving, incredibly flavorful, and oh-so-versatile. Honestly, my kids ask for this all the time, and it’s one of those recipes I can whip up in one bowl, with ingredients I usually keep on hand. Plus, the swirl part? It’s just messy enough to be fun, and it always makes the presentation look fancy—even if I’m just serving it to my family. Trust me on this one—it disappeared in minutes at my house, and I think it will do the same for you!
What is Zucchini Swirl Cake?
If you’re picturing cake that’s loaded with vegetables—don’t worry, you’re not alone! Think of zucchini swirl cake as a bit of a love letter to those humble zucchinis from summer gardens, baked into a moist, tender cake with a beautiful marbled swirl of cinnamon-spiced batter. It’s essentially a quick bread turned cake, with a texture that’s almost like a muffin or pound cake, but with the prettiest spiral of cinnamon and sugar in the middle. The name “swirl” comes from that marbled look you get when you layer and swirl the batter and filling before baking. It’s perfect for breakfast, a cozy afternoon treat, or even served as dessert—especially when topped with a simple glaze or dusting of powdered sugar. It’s one of those recipes where the name sounds fancy, but I promise, it’s so easy & forgiving—no fancy equipment needed, just a spoon, a bowl, and a little bit of love.
Why you’ll love this recipe?
What I love most about this zucchini swirl cake is how it manages to be both nourishing and indulgent—I mean, sneaking in a vegetable into a sweet treat feels like a little victory, right? The flavor? Oh wow, it’s got a gentle sweetness that’s balanced perfectly by the warm cinnamon and the slight earthiness of the zucchini. Plus, that swirl of cinnamon-sugar running throughout? It’s pure magic. The aroma alone when it’s baking will fill your kitchen with warm, cozy vibes—like fall in a loaf. And I can’t forget how simple it is to make. No fussy decorating or complicated frosting here; just mix, layer, swirl, and bake. What’s more, it’s budget-friendly too! The ingredients are staples—flour, sugar, zucchini, eggs—you probably already have them in your pantry. This one’s a lifesaver on busy nights when you want something homemade and wholesome but don’t want to slave over the stove. I’ve made this countless times and it never fails to bring smiles—that’s why I keep coming back to it.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake comes together with just a handful of common ingredients. You start by shredding zucchini, mixing it into a simple batter, then layering a cinnamon-sugar mixture in the middle. After that, you swirl the two together with a butter knife or skewer—a little messy, but that’s part of the fun! Once baked, the house smells divine, and your end result is a gorgeous marbled cake that tastes as lovely as it looks. The best part? It’s practically foolproof—no special skills needed, just some patience for the swirl part. Whether you’re a seasoned baker or a total newbie, I promise you’ll get that perfect marble every time, and it’s perfect for slicing and sharing. And I always do this: I let it cool just a bit, then drizzle a quick glaze or dust it with powdered sugar before serving—simple yet stunning.
Ingredients
For the Main Batter:
– 2 cups shredded zucchini (about 2 medium zucchinis, grated and drained)
– 1 1/2 cups all-purpose flour (I like to use unbleached for that rustic touch)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted (or swap for almond or coconut oil if you prefer)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon (for that warm aroma)
For the Filling:
– 1/2 cup packed brown sugar
– 1 tablespoon ground cinnamon
– Optional: chopped walnuts or pecans for a crunchy twist
For the Glaze:
– 1/2 cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– A splash of vanilla (if you like)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (180°C). Grease an 8-inch loaf pan or round cake pan and line it with parchment paper if you want easy removal. I always do this—trust me, it makes slicing so much neater later. Get your zucchini shredded and drain the excess moisture—you want moist but not soggy; I squeeze out any extra juice with a clean dish towel or paper towels. This step keeps your cake from getting too wet and dense. The smell alone when your zucchini hits the bowl? Pure summer garden magic!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. It’s a simple step, but it ensures all your leavening agents are evenly distributed—no clumps or uneven rises. I learned this trick after a few failed bakes—trust me, it makes a difference in the texture.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with sugar until light and slightly frothy. Then stir in the melted butter and vanilla. If your butter’s still warm, let it cool for a minute—hot butter in eggs can cook the eggs a bit, which you don’t want. I’ve made this with almond milk when I was out of cow’s milk, and honestly, it made the cake even creamier!
Step 4: Combine
Add the wet ingredients to the dry ingredients and fold gently until just combined. Do not overmix—you want a light, tender crumb, not chewy. Fold in the shredded zucchini last, just until incorporated. If you overmix at this stage, your cake might turn out dense, and nobody wants that.
Step 5: Prepare Filling
In a small bowl, combine the brown sugar, cinnamon, and chopped nuts if using. This will be your delicious cinnamon swirl layer—think of it as a treasure of sweet warmth winding through your cake.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Sprinkle with half the cinnamon sugar mixture. Then add the remaining batter on top, and use a skewer or a knife to swirl gently through the batter—creating that beautiful marbled effect. Be careful not to over-swirl; you want to see the lovely streaks of cinnamon.
Step 7: Bake
Pop it into the oven and bake for about 45-55 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the top is golden. Keep an eye on it—the edges might brown faster, especially if your oven runs hot. I always do the toothpick test and a gentle tap on top—if it springs back, you’re good.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for at least 15 minutes. Then transfer to a wire rack. While it’s still warm (but not hot), drizzle with your glaze or dust with powdered sugar. The glaze adds a lovely shiny finish and a bit of extra sweetness—my kids especially love it!
Step 9: Slice & Serve
Use a sharp serrated knife to get clean slices. I like serving it slightly warm or at room temperature with a hot cup of coffee or tea. It’s gorgeous on a brunch table, but honestly, I’ve been known to sneak a slice for breakfast—no judgment here! It’s equally amazing served with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent.
What to Serve It With
This zucchini swirl cake is incredibly versatile. For breakfast or brunch, serve it alongside fresh fruit, Greek yogurt, or a steaming mug of coffee. It’s also perfect as dessert—try pairing it with a drizzle of honey or a scoop of melting vanilla ice cream for extra comfort. When I make this for family gatherings, I like to add a dusting of powdered sugar or a quick lemon glaze for that pretty finishing touch. It’s cozy enough for a lazy Sunday morning, yet special enough for a dinner party. My family’s tradition is to sit around the table, slice thick pieces, and dig in—those moments are some of my favorites. Plus, it’s a great way to sneak some veggies into a dessert, which my kids actually appreciate because it feels like a treat but secretly isn’t!
Top Tips for Perfecting Your Zucchini Swirl Cake
After making this countless times, I’ve picked up a few tricks that make it even better each round. First, drain your zucchini thoroughly—excess moisture will make your batter too runny, and nobody wants that soggy crumb. I like to squeeze out the water after shredding, which makes the texture just right. When mixing, fold gently—overmixing develops gluten and can make the cake dense and chewy, which is the opposite of what we want here. As for the swirl, I find that a light, figure-eight motion creates the most appealing marbled effect, but don’t stress if it looks a little messy—that’s part of its charm! You can swap the cinnamon-sugar layer with chocolate chips, chopped nuts, or even a swirl of lemon curd for different flavors. When it comes to baking, keep an eye on the edges—if they brown too fast, tent with foil to prevent burning. I’ve also tested this with gluten-free flour blends and modifications like applesauce instead of butter; results are delicious but slightly different in texture—always adjust baking times accordingly. And for the glaze, I love adding a splash of vanilla or citrus zest—they really brighten the flavor. Trust me, making this your own with small tweaks is part of the fun, and I promise, it never disappoints.
Storing and Reheating Tips
This cake actually gets better as it sits for a day—those flavors meld beautifully overnight. To store, cover it tightly with plastic wrap if you’re keeping it at room temperature—no more than a day or two. In the fridge, I like to wrap it in foil or keep it in an airtight container; it will last 4-5 days without losing moisture. If you’ve added glaze, it’s best to store it in the fridge and bring it back to room temp before serving. Want to freeze it? Wrap slices individually in plastic wrap and then foil—it should keep well for up to 3 months. When you’re ready to enjoy, let it thaw at room temperature or reheat gently in the microwave—about 15 seconds per slice—so it’s just warm and cozy. If you’ve added glaze, reheat first, then drizzle a little fresh glaze or powdered sugar for that freshly-baked look. Honestly, I’ve reheated slices just to satisfy late-night sweet cravings—don’t tell my kids!
Frequently Asked Questions
Final Thoughts
This zucchini swirl cake is one of those recipes I keep coming back to because it’s just so cozy, versatile, and surprisingly simple considering how stunning it looks. It’s perfect for when you want something homemade, but you’re short on time—or energy! It’s packed with flavor but also sneaks in a vegetable, which my kids love to pretend they don’t notice. Every time I make it, I get those “wow” reactions—whether from my family or friends—making me feel like a bit of a baking hero. I encourage you to try different fillings, add nuts, or even switch up the spices; making it your own is part of the fun. I honestly believe this will become a staple in your baking rotation, just like it is in mine. So, go ahead—grab that zucchini, warm your oven, and enjoy the cozy smell of cinnamon and baked love floating through your kitchen. Happy baking!
Brussels sprouts
Ingredients
Method
- Preheat the oven to 400°F and line a baking sheet with foil.
- Combine Brussels sprouts, bacon, olive oil, salt, and black pepper in a large bowl; toss to coat evenly.
- Spread the mixture on the prepared baking sheet and roast for 30 minutes, stirring occasionally.
- Remove from oven, taste for seasoning, and serve hot.
