Easy Grilled Herb Shrimp Skewers
There’s something about that warm, comforting smell of baking everyone loves—like childhood wrapped in a cozy blanket. I remember sneaking into my grandma’s kitchen early in the morning, the air thick with the scent of cinnamon and fresh-baked goodies, and this recipe is a little slice of that memory. It’s honestly become my go-to when I want to treat my family or just indulge myself after a long week. What I love most about this zucchini cinnamon swirl coffee cake is how it balances the unexpected—yes, zucchini in a sweet cake!—with this incredible cinnamon-spiced swirl that makes every bite feel like a hug. It’s super easy to whip up on a lazy weekend, and the best part? My kids ask for this all the time. It disappears in minutes at my house, I swear. If you’re craving something a little different but still totally comforting, stick around—I’ll show you how I make this beauty from scratch, with tips to keep it moist, flavorful, and picture-perfect every single time.
What is Zucchini cinnamon swirl coffee cake?
Think of this as a soft, tender cake where zucchini acts like a secret ingredient—kind of like the surprise in a mystery novel. It’s essentially a coffee cake, but with a healthy twist that keeps it moist and fluffy, thanks to the zucchini blended right into the batter. The cinnamon swirl is what makes it truly special—this gorgeous ribbon of spicy, sweet goodness that you swirl throughout the batter, creating little pockets of flavor with every slice. The name might sound fancy, but it’s honestly so forgiving and approachable. It’s a cake that looks like you slaved for hours, but in reality, it’s a quick bake that gets gobbled up just as fast as it comes out of the oven. It’s perfect for breakfasts, brunches, or even a cozy afternoon snack with a cup of coffee or tea. Truly, once you make this a couple of times, it feels like a secret family recipe in the making—something you’ll keep coming back to when you want a little comfort in a slice.
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl coffee cake is how it manages to be healthful and indulgent all at once. The zucchini keeps the cake super moist and tender, without needing a ton of butter or oil—trust me, I’ve tested it with almond milk, and it actually made it even creamier! The cinnamon swirl is just the right amount of spice and sweetness, bringing a warm hug to each bite. Plus, it’s so easy to make; I always say that simple ingredients, when combined with a little love, produce the best results. It’s budget-friendly, too—your regular pantry staples like flour, sugar, cinnamon, and of course, zucchini. And the versatility? It’s incredible. You can sneak in some chopped nuts if you want crunch, or swap the glaze for a dusting of powdered sugar for a more casual vibe. Honestly, what I love most about this is how it feels like a treat—yet it’s made from ingredients I usually have lying around—and it always turns out perfectly. A true lifesaver on busy nights when I need something wholesome but still crave that sweet, cozy feeling.
How do you make Zucchini Swirl Coffee Cake?
Quick Overview
This recipe is all about layering flavors gently. First, you mix up a moist, fragrant batter with grated zucchini, then swirl in a cinnamon-sugar mixture that practically melts into the batter during baking. Once it’s baked until golden and a toothpick comes out clean, you drizzle a simple glaze on top. The whole process takes about an hour from start to finish—perfect when you’re short on time but still want a show-stopping dessert or breakfast. The secret is not overmixing once you combine the wet and dry ingredients, so everything stays light and fluffy. The cinnamon swirl makes each slice look like a little artwork, and the moistness from the zucchini keeps it that way for days after baking if you store it well.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I love using unbleached for a richer flavor)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon (trust me, skip this and you’ll miss the magic)
– 1/2 cup vegetable oil or melted unsalted butter
– 1/2 cup almond milk (or whole milk if you prefer)
– 2 large eggs
– 1 1/2 cups grated zucchini (make sure to squeeze out excess moisture!)
For the Filling:
– 1/2 cup brown sugar
– 2 teaspoons ground cinnamon
– 2 tablespoons unsalted butter, softened (or coconut oil for a dairy-free version)
– Optional: 1/4 cup chopped nuts for crunch
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk (add more for drizzling consistency)
– 1/2 teaspoon vanilla extract (because vanilla makes everything better)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Turn your oven to 350°F (175°C). Grease a 9-inch round or square baking pan generously with butter or cooking spray. Line the bottom with parchment if you want an extra easy release, but it’s totally optional. I do this when I want perfectly smooth slices, especially if I plan to serve this for company. Next, grate your zucchini and give it a good squeeze to remove excess moisture—trust me, more moisture equals soggy cake, and nobody wants that.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This step ensures everything is evenly distributed, so your cake is evenly flavored. I always do this first—it’s my little kitchen habit that saves me from lumps later.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then stir in the oil and almond milk. Add the vanilla if you’re using it. Fold in the grated zucchini until well combined. The batter will look a little thick but should still be pourable—think of a thick pancake batter. If it’s too stiff, a splash more milk can help loosen it up.
Step 4: Combine
Pour the wet mix into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold everything together—don’t overmix! Once there are just a few streaks of flour left, stop. Overmixing will make your cake dense, and that’s not the vibe here.
Step 5: Prepare Filling
In a small bowl, mix the brown sugar, cinnamon, and softened butter until crumbly. If you want to add nuts, fold those in now. This mixture is what gives the cake its signature swirl of cinnamon goodness. I sometimes add a tiny pinch of nutmeg or cardamom for extra depth—the magic is in the layering.
Step 6: Layer & Swirl
Pour half of the batter into the prepared pan. Dollop half of the cinnamon filling on top and swirl gently with a knife or a skewer to create pretty ribbons. Repeat with the rest of the batter and filling, swirling again. Look for that beautiful marbled effect—kind of like a breakfast version of a ying-yang symbol.
Step 7: Bake
Pop it into the oven and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should turn golden, and your house will smell like cinnamon and heaven. Keep an eye on it after 35 minutes; every oven is a little different.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. This helps it set up and prevents breaking. Whisk together the powdered sugar, vanilla, and milk to make your glaze—add more milk a teaspoon at a time until it’s smooth but still pourable. Drizzle generously while the cake is still warm, so the glaze seeps into all those nooks and crannies.
Step 9: Slice & Serve
Use a sharp knife to get clean slices. Serve slightly warm or at room temperature—either way, it’s delicious. For extra flair, dust with a little extra cinnamon or a sprinkle of chopped nuts. Trust me, this one’s a showstopper at brunch or just a cozy breakfast in your pajamas.
What to Serve It With
This coffee cake is pretty flexible when it comes to what you pair it with. For breakfast, I love serving it with a hot cup of coffee or a big mug of spiced chai—there’s something about the cinnamon that just screams “morning vibes.” My family enjoys it with a dollop of Greek yogurt or a splash of cream; it adds a little extra richness that makes it feel indulgent. When I make it for brunch, I often arrange slices on a pretty platter, add some fresh berries or toasted almonds, and pour a little caramel syrup for drizzling. It’s also fantastic as a dessert—warm slices with a scoop of vanilla ice cream make for a cozy evening treat. And if you’re in a rush? Just dust it with powdered sugar and serve with a steaming latte. One of my favorite traditions is cozying up with this and a good book, especially on chilly fall mornings. It’s a family favorite, and I can vouch that it’s just as good the next day—if there’s any left!
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Coffee Cake
Like any good baker, I’ve learned a few tricks along the way. Here are my top tips so your cake turns out perfect every time:
- Zucchini Prep: Always squeeze out as much moisture as you can. I usually do this by wrapping the grated zucchini in a clean towel and giving it a good twist—this prevents a soggy bottom. Fresh zucchini works best, but if you’re in a pinch, frozen and thawed also do the trick, just make sure to drain excess water.
- Mixing Advice: Overmixing is the enemy here. Mix just until the ingredients come together; small lumps are perfectly fine. This keeps the texture light and airy.
- Swirl Technique: Don’t overdo the swirling; you want that beautiful marbled look, not a muddy mess. Use a gentle figure-eight motion, and you’ll get that lovely striped effect.
- Ingredient Swaps: Want to make it dairy-free? Coconut oil and plant-based milk work beautifully. If you prefer a sweeter cake, add a touch more sugar or honey—sometimes I add a splash of maple syrup for extra flavor.
- Baking Tips: Oven temperatures vary, so start checking at 35 minutes. The toothpick test is your friend—if it comes out clean, it’s ready. For extra moistness, tent the cake with foil if it’s browning too quickly.
- Glaze Variations: For a tangy twist, try adding a splash of lemon juice or zest to the glaze. Or, sprinkle with toasted coconut or chopped nuts to add crunch and flavor. It’s all about customizing to your taste and mood.
Every time I tweak this recipe, I learn a little more about balancing moistness and flavor. Trust me, don’t be afraid to experiment—this cake is resilient and forgiving, and that’s part of what makes it so much fun to bake!
Storing and Reheating Tips
If you have leftovers (which is rare in my house!), storing them properly makes all the difference. Let the cake cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It stays fresh at room temperature for about two days, but I recommend refrigerating after that if you want to keep it longer. Just bring slices back to room temp or warm them gently in the microwave for a few seconds—trust me on this, it brings out the aroma and softness again. For freezing, wrap individual slices in plastic wrap and then place in a freezer-safe bag or container. They’ll stay good for up to three months, and you can thaw directly in the microwave or at room temp. If you plan to glaze again after freezing, do so once it’s defrosted for the best texture. That little extra effort keeps this treat tasting just as fresh as the day you baked it, even days later.
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon swirl coffee cake has truly become a staple in my kitchen. It’s a sneaky way to get some veggies into a dessert, and the cinnamon swirl just makes everything feel special—like you’re enjoying a bakery treat right at home. I love how adaptable it is; I’ve added nuts, swapped ingredients, and even made mini muffins for packed snacks. Every time I make it, I get a little excited watching that swirl come together, knowing how much my family will love it. It’s one of those recipes that feels like a warm hug on a hectic day, and I hope you’ll fall in love with it too. Don’t forget to leave a comment or share your own tweaks—baking is all about making it your own. Happy baking, friends! I can’t wait to hear how yours turns out!
Grilled Shrimp
Ingredients
Method
- In a bowl, combine olive oil, minced garlic, paprika, oregano, red pepper flakes, lemon juice, salt, and black pepper to make the marinade.
- Add the shrimp to the marinade, toss to coat thoroughly, and let it marinate for at least 15 minutes.
- Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers.
- Grill the shrimp for 2-3 minutes on each side, until pink and opaque.
- Remove from grill, serve immediately with lemon wedges if desired.
