Easy Bacon Corn Pie Without Crust
If there’s a smell that instantly makes me smile, it’s the warm aroma of cinnamon and baked goods wafting through the house. I remember growing up, my grandma’s kitchen always smelled like this—sweet, spicy, and totally comforting. This zucchini cinnamon swirl cake is one of those recipes that takes me right back, but it’s also just downright delicious in its own right. It’s one of those sneaky healthy-ish treats that my kids ask for all the time, especially when I want to satisfy a sweet craving without feeling guilty. Honestly, I always do this when I want something cozy and wholesome—perfect for lazy weekends or a quick dessert on busy weeknights. And the best part? It’s super easy to make, doesn’t require fancy ingredients, and is a total crowd-pleaser. Trust me, one slice and everyone will be asking for the recipe!
What is a Zucchini cinnamon swirl cake?
This cake is essentially a moist, tender loaf filled with shredded zucchini and flavored with cinnamon, then swirled with a cinnamon-sugar mixture that creates a beautiful marbled effect. Think of it as a cross between your favorite quick bread and a cinnamon roll turned into a cozy cake. The zucchini keeps the cake incredibly moist—like that perfect crumb you get in bakery banana breads—and it sneaks in some extra veggies, which makes me feel better about that second slice. The swirl of cinnamon and sugar adds a delightful spicy sweetness that’s not overwhelming, more like a warm hug in cake form. It’s one of those recipes that sounds simple but is packed with flavor, making it a regular at my house when I need comforting, homemade goodness.
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl cake is how it balances flavor, texture, and ease. The cinnamon swirl—oh my gosh, it’s like throwing a warm spice party in every bite! The aroma alone will have everyone rushing to the kitchen. Plus, it’s ridiculously simple to whip up, even if you’re not a baking pro. I’ve made this countless times, and it never fails to impress—whether I’m baking for friends, bringing it to a casual brunch, or just slicing off a warm piece on my own after a long day. The ingredients are budget-friendly, mainly staples I always keep in the pantry, like flour, sugar, cinnamon, and of course, zucchini. It’s super versatile, too—it’s equally amazing for breakfast, a snack, or dessert. And, really, once you’ve got the hang of swirling in that cinnamon-sugar mix, it’s almost hypnotic to watch it develop those beautiful marbled patterns. Honestly, this one’s a lifesaver on busy nights when I want something homemade but don’t have hours to fuss in the kitchen.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake comes together in just a few simple steps: grate your zucchini, mix the batter, prepare the cinnamon sugar swirl, layer everything in your loaf pan, and bake until golden. I love how forgiving it is—overmixing isn’t an issue, and you can customize the sweetness or spice level easily. The key is to keep the batter moist and not overbake, so it stays super tender. Once it’s out of the oven and cooled just slightly, the glaze or dusting of powdered sugar makes it look fancy, but honestly, it’s rustic charm at its best. It’s perfect paired with a mug of coffee or tea, or even a scoop of vanilla ice cream if you’re feeling indulgent.
Ingredients
For the Main Batter:
– 2 cups shredded zucchini (about 2 small zucchinis, grated and drained slightly)
– 1 1/2 cups all-purpose flour (or a mix of whole wheat and white for extra texture)
– 1 cup granulated sugar
– 1/2 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup vegetable oil or melted butter
– 3 large eggs
– 1 teaspoon vanilla extract
For the Filling:
– 1/4 cup brown sugar
– 2 teaspoons ground cinnamon
– 1 tablespoon melted butter (to mix with the sugar and cinnamon)
For the Glaze (Optional):
– 1/2 cup powdered sugar
– 1-2 tablespoons 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 (175°C) and line a loaf pan with parchment paper or grease it well. I always do this first—makes removing the cake so much easier. If your zucchini has a lot of water, give it a quick squeeze to drain out excess moisture so the batter isn’t watery. Trust me, this small step keeps your cake moist but not soggy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This ensures everything gets evenly distributed, and you won’t end up with clumps of baking powder in one spot. I’ve learned the hard way that it’s best to sift these dry ingredients if you want that super smooth, tender crumb.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, sugar, oil, and vanilla. I like to do this until it’s nice and smooth—kind of like batter for pancakes. I’ve tested with almond milk instead of regular milk, and it actually made it even creamier and springier—so feel free to experiment!
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently—no overmixing! Just stop when everything’s barely combined. Otherwise, the cake can turn out dense, and nobody wants that. Fold in the grated zucchini last, making sure it’s evenly distributed throughout the batter.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and melted butter in a small bowl. This sweet, spicy mixture will add that irresistible swirl inside—kind of like a cinnamon roll, but in a cake. I sometimes add a pinch of nutmeg or ginger if I’m feeling spicy.
Step 6: Layer & Swirl
Pour half of the batter into your prepared loaf pan. Then sprinkle half of the cinnamon sugar mixture evenly over it. Add the remaining batter on top and gently swirl with a knife or skewer to create those beautiful marbled patterns. It’s almost relaxing—like painting with batter!
Step 7: Bake
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Check around the 50-minute mark—every oven is different! Cover loosely with foil if the top is browning too fast. I’m always tempted to open the oven early, but patience pays off—you want that perfect crackly top and moist crumb inside.
Step 8: Cool & Glaze
Let your cake cool in the pan for about 15 minutes, then transfer to a wire rack. If you’re glazing, mix your powdered sugar with milk or lemon juice now—aim for a pourable but not runny consistency. Drizzle over the slightly warm cake, letting it seep into all those crevices. I actually skipped the glaze the first few times—don’t tell anyone—but it’s totally worth it for that shiny, sweet finish.
Step 9: Slice & Serve
Once cooled, slice with a serrated knife and serve at room temperature. The texture is best when it’s not ice-cold, so I usually wait about 20 minutes after slicing. This looks adorable on a platter—no fancy garnishes needed, but a sprinkle of extra cinnamon or a dollop of whipped cream always makes it special.
What to Serve It With
This cake is pretty versatile and pairs beautifully with different accompaniments depending on the occasion. For breakfast, I love a cup of pour-over coffee or a chai latte—warming and comforting. It’s also fabulous as a brunch centerpiece, especially with some fresh berries or a dollop of mascarpone. Honestly, it’s such a crowd-pleaser that I’ve taken it to potlucks, picnics, and even casual dinner parties—the aroma alone gets everyone talking. For dessert, a scoop of vanilla ice cream or a light cream cheese frosting elevates it to another level. When I just want a quick snack, I slice and toast it lightly—delicious with butter or nut butter spread. My kids go crazy for it, and I’ll admit, I sneak a few slices when no one’s looking—it’s that good.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Cake
Over the years, I’ve learned a few tricks that make this cake even better. First, make sure to squeeze out excess moisture from your zucchini—that one step makes a huge difference in keeping the crumb tender and not soggy. I always grate it on the fine side of my box grater for that silky texture. When mixing, be gentle—the batter prefers love, not overworking. I’ve found that the swirl pattern is best when your spoon is light, and you aim for gentle marbling rather than fully combining the zucchini batter with the cinnamon mixture. If you want an extra punch of flavor, consider adding a teaspoon of orange zest or a pinch of cardamom to the batter. Substituting some of the flour with almond flour can give it a lovely nutty twist, but you might need a slightly shorter bake time. Always keep an eye on your cake during the last 10 minutes—I’ve gone from perfectly baked to overdone because I got too eager to check. And the glaze? I’ve experimented with cream cheese or mascarpone instead of powdered sugar, which makes it richer, but honestly, simple powdered sugar adds just the right touch of sweetness and shine. Trust me on this—every time I’ve tried tweaks, it only gets better, but sometimes the simple way is still the best.
Storing and Reheating Tips
This cake stays surprisingly well! If you’re not planning to eat it all at once, keep it covered at room temperature for up to 2 days—just make sure it’s in a bread box or wrapped tightly with foil. For longer storage, pop it into an airtight container and refrigerate for up to 4 days. Honestly, it’s just as good cold or slightly warmed—my kids love it toasted with a pat of butter. Want to keep it for a while? Wrap slices tightly in plastic wrap, then place in a freezer bag—this way, it’ll stay fresh for about 3 months. Thaw at room temperature or pop it briefly in the microwave. A note on the glaze: if you’re refrigerating the cake, it’s best to wait until just before serving to add any extra glaze so it stays shiny and fresh. I’ve found that reheating slices in the microwave for about 15-20 seconds helps revive that just-baked softness without drying it out. Trust me, this cake’s flavor only gets better after a little rest, so don’t be afraid to make it ahead. Just remember to bring it to room temp or warm slightly before serving for maximum flavor and moisture.
Frequently Asked Questions
Final Thoughts
There’s just something about this zucchini cinnamon swirl cake that feels like a warm hug on a plate. It’s simple, affordable, and endlessly customizable—whether you add a splash of lemon zest, swap in different spices, or serve it with a scoop of ice cream. I’ve tested this with my kids, my friends, and myself, and every single time, it disappears in minutes. Just the smell alone makes everyone gather in the kitchen—trust me, everyone’s excited for that first slice. Life is busy, but baking doesn’t have to be complicated to be meaningful—this cake proves that. I really hope you try it and love it as much as my family does. And hey, I’d love to hear your variations or tips, so don’t forget to leave a comment or share your photos! Happy baking!
Ingredients
Method
- Cook bacon until crispy and crumble it into small pieces.
- In a mixing bowl, combine corn, cheese, eggs, milk, salt, and pepper.
- Add crumbled bacon into the mixture and stir well.
- Pour the mixture into a greased baking dish.
- Bake at 375°F for 30 minutes until golden brown.
