Easy Baked French Toast Recipe
There’s just something about baking that takes me right back to my childhood, especially those warm Saturday mornings when my mom would pull out her favorite mixing bowl. The smell of cinnamon and fresh-baked cake wafting through the house is pure nostalgia — and honestly, it’s still my go-to comfort food today. This zucchini cinnamon swirl cake is one of those recipes I keep coming back to, not just because it tastes incredible but because it’s so dang easy to make. My kids ask for this all the time, especially when zucchini’s in season, and I swear, it disappears in minutes at my house. It’s that kind of treat—moist, flavorful, and just sweet enough to satisfy a craving without feeling like too much. And trust me on this: you don’t need crazy ingredients or fancy equipment. Just some simple pantry staples and a little love—plus, a secret swirl of cinnamon and sugar that makes every bite feel special. If you’re like me, always looking for a delicious way to sneak extra veggies into the kids’ diet, this one’s a lifesaver on busy nights. So, let’s get baking and turn what might seem like plain zucchini into something truly memorable!
What is a Zucchini cinnamon swirl cake?
Think of this as a cozy, homey cake that celebrates the humble zucchini in all its glory. It’s essentially a quick bread or moist cake, enriched with shredded zucchini, which keeps it super tender and adds a little veggie boost. The cinnamon swirl—yeah, that gorgeous cinnamon-sugar ribbon—gives it that warm, irresistible aroma and a hint of spicy sweetness. The name might sound fancy, but it’s honestly just an easy, approachable treat that looks impressive enough to serve at brunch or a family gathering. The best part? It’s great for breakfast, snack time, or dessert, depending on how you slice it. And because it’s baked in a loaf pan, you can whip this up in under an hour—perfect for when you’re craving something comforting but don’t want to spend hours in the kitchen. It’s a versatile, homey recipe that’s a little bit rustic, a little bit fancy, and always, always delicious—I promise, once you try it, it’ll become a regular in your baking rotation.
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl cake is how it manages to be nostalgic yet fresh all at once. The flavor profile is warm and inviting, thanks to the cinnamon, but the zucchini offers a subtle earthiness that keeps it from feeling overly sweet or heavy. It’s like a little hug in every slice. Plus, it’s crazy simple—no complicated techniques, no fancy flours, and hardly any fuss. I’ve made this countless times, and it never fails to impress my friends or my family. The kids ask for seconds, and I love that they’re actually eating their veggies without fuss (score!). Another thing I adore about this recipe is its versatility. Want to make it gluten-free? Swap in almond flour or a gluten-free blend—I’ve tested it, and it holds up beautifully. Prefer a sweeter cake? Just bump up the sugar a tad or add a splash of honey. It’s budget-friendly, too—using pantry staples like flour, sugar, and zucchini. And let’s not forget the smell—your whole house will smell like cinnamon heaven. Honestly, this one’s a keeper because it checks all the boxes: delicious, easy, and comforting.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake is a breeze—mix up the wet ingredients in one bowl, dry in another, then combine gently. Spread half the batter in your loaf pan, sprinkle with a cinnamon-sugar mixture, then layer the rest on top, swirling it with a toothpick or butter knife to create a beautiful marbled effect. Bake until golden and a toothpick comes out clean. Cool slightly, drizzle with a quick glaze if you like, and you’re golden. It’s perfect when you need something quick but tastes like you fussed for hours. The cinnamon swirl adds that wow factor, but rest assured—most of the work is just stirring and pouring.
Ingredients
For the Main Batter:
– 2 cups shredded zucchini (squeeze out excess moisture)
– 1 ½ cups all-purpose flour (or gluten-free blend)
– ¾ cup sugar (or coconut sugar for a healthier twist)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon vanilla extract
– ½ cup vegetable oil or melted butter
– 3 large eggs
For the Filling:
– ¼ cup granulated sugar
– 2 teaspoons ground cinnamon
For the Glaze (optional):
– ½ cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– A splash of vanilla (if desired)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C) and grease a standard loaf pan thoroughly. I like to line mine with parchment paper for easy removal—trust me, cleanup’s a breeze this way! Make sure the pan is smooth and coated well to prevent sticking, especially since this batter is a little denser.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mixing the dry ingredients well ensures even rising and flavor distribution. I always do this first—it’s like setting a solid foundation for your cake.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add the oil and vanilla. Stir in the shredded zucchini. It’s funny—it looks like a mountain of green fluff, but don’t worry, it melts into the batter perfectly. I’ve tested this with almond milk when I’m out of dairy, and it actually made it creamier—bonus points for dairy-free!
Step 4: Combine
Add the wet mixture into the dry, folding gently until just combined—don’t overmix, or the cake can get dense. A few lumps are okay; they keep the batter tender. I’ve found that overmixing is the one mistake I keep from making, so just fold until smooth.
Step 5: Prepare Filling
Mix the cinnamon with the sugar for the swirl. That’s the secret to the irresistible aroma and flavor—simple but transformative. I like to make the cinnamon swirl ahead of time so I can just sprinkle it as I layer.
Step 6: Layer & Swirl
Pour half the batter into your pan, then sprinkle with half the cinnamon-sugar mixture. Add the remaining batter, then use a butter knife or skewer to swirl through the batter, creating pretty ribbons. Don’t overdo it—you want a nice marbled look, not a muddled mess.
Step 7: Bake
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it after 40 minutes; all ovens behave differently. If the top gets too brown but it’s not done inside, tent loosely with foil so it doesn’t burn. This is the part I always peek at, which helps me avoid overbaking.
Step 8: Cool & Glaze
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. If using the glaze, mix powdered sugar with a splash of milk or lemon juice and drizzle over the slightly warm cake. The glaze sets just enough that it’s not runny but still adds a lovely shine and sweet contrast.
Step 9: Slice & Serve
Use a serrated knife and cut into thick slices. This cake is best enjoyed slightly warm or at room temperature. A dollop of whipped cream or a dusting of extra cinnamon makes it look fancy—my little finishing touch. Honestly, it’s perfect as is, so don’t stress about presentation. Just serve it with a cup of coffee or tea, and enjoy the cozy moment.
What to Serve It With
This zucchini cinnamon swirl cake plays well with so many things. For breakfast, I love a hot cup of French roast or a splash of almond milk on the side. It’s simple, homey, and the cinnamon aroma makes mornings extra special. During brunch, I’ll often warm slices and serve with vanilla yogurt, fresh berries, and a little honey drizzle—my go-to for a more elegant brunch table. As a dessert, it’s pretty enough to make any dinner feel festive. A scoop of vanilla ice cream or a dollop of mascarpone makes it even more decadent. And hey, on a lazy Sunday, I just slice it up and hide a piece for myself—I swear, leftovers are rare around here! This cake’s versatility is what keeps it coming back in my kitchen; it’s a cozy snack, a sweet breakfast, or a comforting dessert all rolled into one.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Cake
Over the years, I’ve learned a few things that make this cake turn out even better. First, squeezing out excess moisture from the zucchini is key—if it’s too watery, your cake can turn dense or soggy. I always grate, then press with paper towels or a clean dish towel and squeeze out the juice. The drier, the better. When mixing, avoid overdoing it—stir gently until just combined because gluten can develop quickly, and too much overmixing makes the texture rubbery or heavy. For the swirl, a toothpick isn’t just for testing doneness—it’s perfect for creating those beautiful ribbon-like patterns. If you want an extra kick of flavor, try adding a pinch of nutmeg or cloves with the cinnamon. Testing different sweeteners—like honey or maple syrup—really changes the flavor, so experiment until you find your favorite. When baking, oven calibration matters. If your oven runs hot, reduce the temperature slightly or check the cake early to prevent over-browning. Once out, let the cake cool fully before glazing so the glaze doesn’t melt right off. I’ve tried doubling the cinnamon or adding chopped nuts on top—both work great if you want to shake things up. The secret is patience and tasting as you go—trust your senses, and you’ll end up with a beautiful, delicious cake every time.
Storing & Reheating Your Zucchini Cake
This cake stays fresh for about 2-3 days at room temperature if covered tightly with foil or stored in an airtight container. Honestly, I love it slightly warm—the smell alone is worth the few seconds in the microwave. For longer storage, pop it in the refrigerator for up to a week; just let it come to room temp or warm gently before serving. The glaze sets nicely, but if you’re making this ahead, I recommend adding it just before serving to keep everything looking fresh. For freezing, wrap slices individually in plastic wrap, then store in a freezer-safe bag for up to 3 months. When you’re ready to eat, thaw at room temp or microwave briefly. If you’re freezing the whole loaf, wrap it well in foil first, then stick it in a zip-top bag. Reheat slices in the microwave on 50% power for about 20 seconds—perfect for that cozy snack or dessert craving. Just a tip: if you froze the cake sans glaze, wait to add the icing when it’s completely thawed; the glaze will spread more evenly and look prettier.
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon swirl cake isn’t just a recipe—it’s a comforting piece of my home kitchen that I love sharing. Over the years, it’s become my secret weapon for turning simple ingredients into something that feels fancy but is super forgiving and straightforward. The combination of moist zucchini and fragrant cinnamon makes every slice irresistible, and I love how flexible it is—whether you’re making it gluten-free, adding nuts, or dialing down the sweetness. It’s perfect for breakfast, snack time, or a lazy weekend dessert. More importantly, it’s a recipe that has roots in tradition but is easy enough for anyone to try. I hope you give it a go and let me know how yours turns out! Share your pics, your twists, your stories — I always love hearing from fellow bakers. Happy baking, and here’s to many cozy mornings with a slice of this delicious, human-made love in every bite!
Baked French Toast
Ingredients
Method
- Preheat your oven to 350°F. Lightly grease a 9x13 baking dish. Arrange the bread slices in the dish and set aside.
- In a mixing bowl, beat the cream cheese until smooth. Add eggs and beat until combined. Mix in milk, maple syrup, vanilla, cinnamon, and orange zest until thoroughly combined.
- Pour the custard mixture evenly over the bread slices, making sure they are well coated.
- Cover the dish and refrigerate overnight. If cooking the same day, let it sit for 20-30 minutes at room temperature.
- Bake in the preheated oven for 35-40 minutes until golden brown and set.
- Remove from oven, sprinkle with powdered sugar, garnish with strawberries and nuts if desired, and serve with maple syrup.
