Crispy Cinnamon Cake A Sweet Treat

Oh my goodness, I am SO excited to share this recipe with you. This isn’t just *any* zucchini bread; this is *the* zucchini bread that has saved my life more times than I can count. It’s the one my kids request for after-school snacks, the one I sneak a slice of late at night when a craving hits, and the one that always gets rave reviews when I bring it to potlucks. Seriously, if you’ve ever thought zucchini bread was just… okay, wait until you try this. It’s so moist, perfectly spiced, and that surprise cream cheese swirl? It’s pure magic. It’s like a hug in cake form, but so much easier to make than, say, a fancy layer cake. You know how sometimes you just want something utterly comforting without all the fuss? This is it.

What is Zucchini bread?

So, what exactly *is* this amazing zucchini bread? At its heart, it’s a quick bread, which means no yeast fuss, just a simple batter that comes together in a flash. The “zucchini” part might sound a little strange if you’re not used to baking with veggies, but trust me, it’s the secret weapon! When grated and baked into the batter, zucchini lends this incredible, almost unbelievable moisture and a super tender crumb. You don’t really taste the zucchini itself, but you absolutely *taste* the difference it makes. Think of it as nature’s way of making a cake extra special. The cream cheese swirl is where we elevate it from good to absolutely unforgettable. It’s a tangy, sweet ribbon of pure joy woven right through the spiced, cinnamon-kissed bread. It’s essentially a treat that sneaks in a vegetable, and who can argue with that?

Why you’ll love this recipe?

There are so many reasons why this recipe has earned a permanent spot in my recipe binder, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. It’s got that perfect balance of sweet and spice – warm cinnamon and nutmeg hug you with every bite. And the texture? Unbeatable. It’s so incredibly moist and tender, thanks to the secret ingredient: zucchini! It’s not just moist; it’s *decadently* moist. Then there’s the cream cheese swirl. Oh, that swirl! It adds this wonderful tangy counterpoint to the sweet bread, and it makes every slice feel like a special occasion. Beyond the taste, this recipe is a lifesaver for busy weeknights or when you need a quick treat. It’s surprisingly simple to whip up; honestly, the longest part is grating the zucchini, and even that’s therapeutic! You can have this going from pantry to oven in under 20 minutes. And budget-wise? It’s fantastic! You probably have most of the ingredients in your pantry right now. Plus, it’s incredibly versatile. It’s a breakfast treat, a delightful afternoon pick-me-up, and even a lovely dessert when served with a dollop of whipped cream or a scoop of ice cream. Compared to other quick breads, like banana bread, I find this one holds its moisture even longer, and the cream cheese swirl is a game-changer that banana bread just doesn’t have. What I love most about this is that it feels both wholesome and indulgent at the same time. It’s the perfect way to use up those garden zucchini, too!

How do you make Zucchini bread

Quick Overview

This recipe is all about simplicity and fantastic results. We’ll start by prepping our zucchini and then quickly whisking together the dry and wet ingredients for the bread batter. Separately, we’ll whip up a simple cream cheese mixture. Then comes the fun part: layering the batter and cream cheese mixture in your pan and swirling them together for that beautiful marbled effect. A bake in the oven, a quick cool down, and voilà! You’ll have a loaf of the most wonderfully moist and flavorful zucchini bread with a delightful cream cheese surprise. It’s a fuss-free process that guarantees a delicious reward.

Ingredients

For the Main Batter:
– 3 cups all-purpose flour: Make sure it’s fresh! I find that sifting it beforehand makes the batter a bit lighter, but it’s not strictly necessary if you’re in a rush.
– 1 teaspoon baking soda: This helps the bread rise and get that lovely tender texture.
– 1 teaspoon baking powder: Works with the soda for extra lift.
– 1/2 teaspoon salt: Balances all the sweetness and brings out the other flavors.
– 1 teaspoon ground cinnamon: This is essential for that warm, cozy flavor. Don’t be shy with it!
– 1/4 teaspoon ground nutmeg: Just a pinch adds a wonderful depth.
– 1/2 teaspoon ground cloves: Optional, but it gives it that extra special touch, especially around the holidays.
– 1 1/2 cups granulated sugar: You can reduce this slightly if you prefer, but this amount gives it that perfect balance of sweet.
– 1 cup vegetable oil: Or canola oil. This is key for moisture. Melted butter can work, but oil gives a consistently moister crumb.
– 4 large eggs: At room temperature, if possible. They incorporate better into the batter.
– 1 teaspoon vanilla extract: Pure vanilla extract, please! It makes a world of difference.
– 2 cups grated zucchini: About 2-3 medium zucchini. Squeeze out *most* of the excess moisture! This is a crucial step. Don’t use the watery stuff. I usually grate mine on the larger holes of a box grater.

For the Filling:
– 8 ounces cream cheese, softened: Make sure it’s really soft so it’s easy to mix and swirl. Leave it out on the counter for at least an hour.
– 1/2 cup granulated sugar: To sweeten the cream cheese mixture.
– 1 large egg: Helps the cream cheese mixture set nicely.
– 1 teaspoon vanilla extract: For a lovely fragrance.
– 2 tablespoons all-purpose flour: This helps thicken the cream cheese mixture so it swirls well and doesn’t sink to the bottom.

For the Glaze:
– 1 cup powdered sugar: Sifted to avoid lumps.
– 2-3 tablespoons milk (or heavy cream for extra richness): You can also use almond milk or oat milk if you like!
– 1/2 teaspoon vanilla extract: For flavor.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). While it’s heating up, grab a 9×13 inch baking pan. I like to grease it really well with butter or cooking spray, and then dust it with a little flour. This ensures that beautiful bread lifts right out without any sticking. You can also line it with parchment paper for extra security, leaving some overhang on the sides to make lifting it out even easier.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Give it a good whisk so everything is evenly distributed. This step is important for ensuring consistent flavor and leavening throughout the bread. You don’t want pockets of salt or baking soda!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar and vegetable oil until well combined. Then, beat in the eggs one at a time, making sure each is incorporated before adding the next. Stir in the vanilla extract. Finally, gently fold in the grated zucchini, making sure it’s pretty evenly distributed.

Step 4: Combine

Now, pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold them together until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough bread. A few streaks of flour are okay; they’ll disappear during baking. The batter will be thick.

Step 5: Prepare Filling

In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar, egg, vanilla extract, and flour. Beat until everything is well combined and smooth. You want it to be a luscious, pourable consistency.

Step 6: Layer & Swirl

Pour about half of the zucchini batter into your prepared pan and spread it out evenly. Dollop spoonfuls of the cream cheese filling over the batter. Then, pour the remaining zucchini batter over the cream cheese. Now for the fun part! Take a butter knife or a skewer and gently swirl the cream cheese mixture into the batter. Don’t overdo it; you want distinct swirls, not a uniform color. Just a few passes through the batter should do it.

Step 7: Bake

Place the pan in your preheated oven. Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. The top should be golden brown and firm to the touch. If the top starts to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once it’s done baking, remove the pan from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This is important for the bread to set properly. While it’s cooling, whisk together the powdered sugar, milk (or cream), and vanilla extract for the glaze until smooth and pourable. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar. Once the bread has cooled slightly, drizzle the glaze over the top. It will continue to set as it cools.

Step 9: Slice & Serve

Let the bread cool completely on the wire rack before slicing. This is key for clean slices, especially with the cream cheese swirl. Once cooled, slice into squares or rectangles and enjoy! It’s absolutely delicious at room temperature.

What to Serve It With

This zucchini bread is so wonderfully versatile, it fits into almost any meal or occasion! For a lovely breakfast, I love serving a warm slice with a good cup of coffee or a steaming mug of tea. It’s comforting and not overly sweet to start the day. If you’re having a leisurely brunch, a nice presentation can be really elegant. Try serving it on a pretty platter with a side of fresh berries or a dollop of Greek yogurt. It’s a bit more special than plain muffins and always a crowd-pleaser. As a dessert, it’s surprisingly satisfying. A slice served slightly warm with a scoop of vanilla bean ice cream or a swirl of fresh whipped cream is pure indulgence. It’s like a cake but with that lovely, homey bread texture. And for those cozy, quiet moments – a snack break when you just need a little something sweet – this bread is the perfect companion. I often just grab a piece while the kids are playing, or enjoy it with a glass of milk while reading a book. My family also loves it when I pack a slice in their lunchboxes – it’s a special treat that’s not too messy.

Top Tips for Perfecting Your Zucchini Bread

I’ve made this zucchini bread more times than I can count, and over the years, I’ve picked up a few tricks that I think make all the difference. Here are my go-to tips to ensure your loaf comes out absolutely perfect every time.

Zucchini Prep: This is probably the most crucial step for a non-soggy bread. When you grate your zucchini, make sure you squeeze out as much excess moisture as possible. I like to place the grated zucchini in a clean kitchen towel or cheesecloth and wring it out really well. If you skip this, your bread can end up heavy and wet. Grating it on the larger holes of a box grater gives you lovely little shreds that disappear into the batter, but if you like a bit more texture, you can use the smaller holes.

Mixing Advice: Remember my warning about overmixing? It’s so important here. Once you add the wet ingredients to the dry, mix *just* until you don’t see any large streaks of dry flour. A few little lumps are fine. Overmixing develops the gluten, which can make your bread tough and dense, and we want it super tender and moist!

Swirl Customization: The swirl is where you can really have some fun! You don’t need to be an artist to get a beautiful pattern. I usually just go back and forth a few times with a knife. For more dramatic swirls, you can make figure-eights. You can also add a few drops of food coloring to the cream cheese mixture for a fun pop of color, especially for kids’ birthdays. Just be careful not to over-swirl, or you’ll end up with a uniformly colored batter and lose that marbled effect.

Ingredient Swaps: I’ve experimented a bit! If you’re out of vegetable oil, melted coconut oil works well, though it can impart a slight coconut flavor. For a dairy-free option, I’ve had success with unsweetened almond milk and a touch more oil in place of eggs in the *batter* portion (not the cream cheese swirl, which needs the egg to set). For the flour, a good quality gluten-free all-purpose blend (like one containing xanthan gum) can work, but the texture might be slightly different. I haven’t personally tested many sugar substitutes, but if you try one, let me know how it goes!

Baking Tips: Every oven is a little different, so keep an eye on your bread. If you find the top is browning too quickly, loosely tent it with aluminum foil for the last 15-20 minutes of baking. To check for doneness, a toothpick inserted into the center should come out clean. If it has wet batter on it, it needs more time. If it has moist crumbs, it’s perfect. If it comes out completely dry, it might be slightly overbaked, but still delicious!

Glaze Variations: The vanilla glaze is classic and delicious, but feel free to get creative! A little lemon zest added to the glaze gives it a lovely brightness. For a chocolate version, whisk in a tablespoon or two of unsweetened cocoa powder. If you prefer a less sweet topping, you can simply dust the cooled bread with a little powdered sugar using a fine-mesh sieve. Or, skip the glaze altogether – it’s still amazing!

Storing and Reheating Tips

This zucchini bread is a fantastic make-ahead treat, and it keeps beautifully. Storing it properly ensures it stays moist and delicious for days. Here’s how I usually handle it:

Room Temperature: Once the bread has completely cooled (this is really important before wrapping!), I like to wrap it tightly in plastic wrap or aluminum foil. Then, I’ll place it in an airtight container. At room temperature, it will stay fresh and wonderfully moist for about 2-3 days. If it’s a very hot and humid day, I might pop it in the fridge just to be safe, but usually, it’s perfectly fine on the counter.

Refrigerator Storage: If you know you won’t finish it within a few days, or if you live in a warmer climate, storing it in the refrigerator is a great option. After it’s completely cooled, wrap it tightly as described above and store it in an airtight container. It should keep well in the fridge for up to a week. The texture might firm up slightly in the fridge, but that’s easily fixed.

Freezer Instructions: This bread freezes like a dream! It’s perfect for baking a double batch and freezing one for later. Once it’s fully cooled, wrap the loaf tightly in a layer of plastic wrap, then a layer of aluminum foil, or place it inside a heavy-duty freezer bag. It will keep well in the freezer for up to 2-3 months. To thaw, simply remove it from the freezer and let it thaw at room temperature, still wrapped, for several hours or overnight. For individual slices, you can freeze them the same way and thaw them quickly on the counter or even pop them in the toaster on a low setting.

Glaze Timing Advice: For the best texture, I usually add the glaze *after* the bread has cooled slightly but is still a little warm. This allows the glaze to set nicely without becoming too hard or crumbly. If you plan to freeze the bread *with* the glaze, make sure it’s fully set before wrapping and freezing. Otherwise, it might stick to the wrapping. You can also add the glaze *after* thawing if you prefer. Some people even prefer to frost it the day they plan to eat it.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite zucchini bread with that heavenly cream cheese swirl! I really hope you give this recipe a try. It’s more than just a baked good; it’s a recipe that brings joy, comfort, and a little bit of sweetness into everyday moments. It’s proof that sometimes, the most delicious things are also the simplest to make, and that a humble vegetable can be the secret to incredible moisture and tenderness. If you love this recipe, you might also enjoy my classic Banana Bread or my Lemon Poppy Seed Loaf for more quick bread delights! I can’t wait to hear what you think! Please leave a comment below to share your experience, or better yet, share a picture of your beautiful loaf with me. Happy baking, friends!

Churro Layer Cake

This Churro Layer Cake has tender, moist layers of cinnamon cake all covered with a creamy cinnamon buttercream! It's full of flavor and totally addicting!

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Prep Time 1 hour hr 15 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings: 12

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Cake

• 325 g all purpose flour
• 2.5 tsp baking powder
• 1 tbsp ground cinnamon
• 0.5 tsp salt
• 168 g unsalted butter, room temperature
• 0.25 cup vegetable oil
• 310 g sugar
• 1 tbsp vanilla extract
• 4 large eggs
• 300 ml milk

Cinnamon Buttercream

• 560 g unsalted butter, room temperature
• 1150 g powdered sugar
• 2.5 tsp vanilla extract
• 2.5 tsp ground cinnamon
• 75 ml water or cream
• 0.25 tsp salt

Decoration

• Churros for decorating

Method

 

Preparation Steps

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder, ground cinnamon and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Divide the batter evenly between the cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
10. To make the frosting, beat the butter in a large mixing bowl until smooth.
11. Slowly add half of the powdered sugar and mix until well combined and smooth.
12. Add the vanilla extract and cinnamon and mix until well combined.
13. Add 4 tablespoons of water or cream and salt and mix until well combined and smooth.
14. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or cream, as needed to get the right consistency of frosting.
15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
16. Place the first cake on a serving plate or a cardboard cake round.
17. Spread about 1 cup of frosting evenly on top of the cake.
18. Add the second layer of cake and another cup of frosting.
19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
20. Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 849.
21. Place a churro on top of each swirl and place some around the bottom of the cake. Sprinkle the cake with some cinnamon sugar, if desired.
22. Store in an air-tight container. Cake is best if eaten within 3-4 days.

Notes

Store in an air-tight container. Cake is best if eaten within 3-4 days.