Easy Light Egg Salad Recipe
There’s something about the smell of cinnamon and warm cake that instantly takes me back to lazy Sunday mornings at my grandma’s house. I remember sitting at the kitchen counter, nibbling on a piece of freshly baked coffee cake while she sipped her tea and told stories that made me giggle. This zucchini swirl coffee cake is a modern twist on those cozy memories—a treat that combines the tender, moist crumb of a classic coffee cake with the subtle, sneaky goodness of zucchini. My kids actually ask for this all the time, and honestly, I love that I can sneak in a veggie without them batting an eye. It’s incredibly fluffy, with a sweet cinnamon swirl running through it, and the glaze? Well, that’s the cherry on top. This one’s a lifesaver on busy nights when I need something homemade but don’t want to spend hours in the kitchen. Whether you’re serving it for breakfast, brunch, or just because—trust me on this one, your house will smell incredible, and everyone will ask for seconds.
What is Zucchini Swirl Coffee Cake?
Think of this zucchini swirl coffee cake as a lovechild between your favorite muffin and a classic crumb cake, all wrapped up in one delightful package. It’s essentially a moist, tender cake with a generous cinnamon-sugar swirl running through the middle—kind of like a treasure map of flavors—and topped with a shiny, slightly tangy glaze. The star ingredient, of course, is zucchini. I always do this when I have a few too many zucchinis cluttering up my kitchen—grate them up, squeeze out the excess moisture, and toss them into batter. The magic is that zucchini brings moisture and a hint of sweetness without overpowering the flavor. It’s a wonderful way to get your kids to eat greens (or secretly sneak in some vegetables for yourself) while enjoying a comforting, bakery-style treat. Plus, because it’s baked in one pan, it’s pretty forgiving and straightforward—no fancy techniques needed, just good, honest baking from the heart.
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is its versatility. It’s perfect for breakfast with a steaming cup of coffee in the morning or a cozy afternoon snack with friends. The best part? It’s insanely simple to make, even on those days when I’m running around like crazy. I tested this with almond milk, and it actually made it even creamier—so feel free to swap dairy if you’re looking for a dairy-free version. The flavors are just balanced enough—warm cinnamon, sweet sugar, and the subtle earthiness of zucchini—that it’s not overly sweet, but just enough to satisfy those late-night sugar cravings. Budget-friendly ingredients, a forgiving batter, and that irresistible cinnamon swirl make this a go-to in my house. Plus, the smell alone brings everyone to the kitchen—trust me, it’s that good. This cake can be dressed up with nuts or drizzled with chocolate if you’re feeling fancy, but honestly, it’s stunning in its simplest form. My family’s regular request—like clockwork—because it’s comfort in every bite.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This cake comes together in just a few easy steps: grate and squeeze your zucchini, mix your batter, swirl in a cinnamon-sugar mixture, then bake until golden and fluffy. It’s surprisingly quick, especially if you have grated zucchini ready in the fridge, and the whole process takes about an hour from start to finish. The secret is not overmixing, which keeps the cake tender, and swirling the cinnamon mixture beautifully—like a chocolate ripple but way healthier. The best part? It’s totally foolproof once you get the hang of layering and swirling. I promise, once you make this, you’ll want to keep the recipe handy for every occasion.
Ingredients
For the Main Batter:
- 2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
- 1 1/2 cups all-purpose flour (or a gluten-free blend if you prefer)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil or melted butter
- 3 large eggs (or flax eggs for vegan option)
- 1/2 cup milk (dairy or plant-based)
For the Filling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (more if you want a thinner glaze)
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by preheating my oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper—trust me, this makes life way easier when it’s time to lift the cake out. You want your pan ready before you start mixing, so everything moves smoothly. If you’re using a muffin tin, just give each cup a quick spray with non-stick spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. I’ve tested this with a dash more cinnamon, and it’s amazing—just don’t go overboard or it’ll overpower the delicate zucchini flavor. Mixing dry ingredients first ensures an even rise and a nice, fluffy crumb, which is the goal here.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the eggs, oil, vanilla, milk, and sugars until smooth. It should look glossy and a bit frothy. I’ve made the mistake of rushing this step and not properly combining everything—the batter won’t be uniform, and you might get weird patches of flour, so take your time here.
Step 4: Combine
Add the wet mixture to the dry ingredients, using a gentle folding motion. Avoid overmixing—just mix until no streaks of flour remain. Overmixing makes the cake dense and tough, and this isn’t that kind of recipe. Gently fold in the grated zucchini last, making sure it’s evenly distributed throughout the batter.
Step 5: Prepare Filling
Mix the sugar and cinnamon for the swirl in a small bowl. It sounds simple, but that cinnamon-sugar swirl is the secret to that gorgeous marble look and layered flavor. You can also add chopped nuts or a dash of nutmeg if you’re feeling fancy.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Sprinkle half the cinnamon-sugar mixture evenly over the batter. Then add the rest of the batter on top, followed by the remaining cinnamon-sugar. Use a knife or skewer to swirl through the batter gently—don’t overdo it, or you’ll lose the beautiful pattern. The goal is a marbled look that hints at the delicious swirl inside.
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—it might brown faster depending on your oven. If the top is browning too quickly, tent it with foil. Every oven is different, so the first time, just peek and test a little early.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. It’s tempting to cut it right away, but trust me, a little patience makes all the difference. Once cooled, whisk together your glaze ingredients and drizzle generously over the top. The glaze should be pourable but not runny—just enough to give it that lovely shiny finish.
Step 9: Slice & Serve
Use a sharp serrated knife for clean slices, and serve it warm or at room temperature. I love it with a cup of black coffee or a glass of cold milk. It’s also gorgeous served with a dollop of whipped cream or a scattering of extra cinnamon on top. This cake disappears in minutes at my house—it’s just that comforting and addictive.
What to Serve It With
When I first made this cake, I honestly didn’t think much about pairing it, but it turned into my go-to for any occasion. For breakfast, I love slicing a warm piece and pairing it with a strong black coffee—that cinnamon aroma just wakes me up. My family enjoys it at brunch, served alongside a platter of fresh fruit or a cheese board with nuts. Because it’s slightly sweet and spice-kissed, it’s a lovely end to a dinner too—think vanilla ice cream or a drizzle of honey. Sometimes, I make a little extra glaze and serve it on the side for those who want a more decadent touch. It’s also great as an afternoon snack—pair it with herbal tea or a latte, and you’ve got instant comfort. I’ve even sliced up leftovers and toasted them for a quick breakfast, and it still tastes amazing. Honestly, this cake is versatile enough to be your secret weapon for casual get-togethers, family brunches, or just treating yourself on a lazy weekend.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Over the years, I’ve learned a few tricks to make this cake even better. First, always squeeze the grated zucchini as dry as possible—moisture is the enemy of that tender crumb. I usually use a clean dish towel or cheesecloth to wring out the excess water; it makes a noticeable difference. Also, when mixing the batter, I avoid overmixing after adding the flour—AFTER is key because that’s when gluten development can make the cake dense. For the cinnamon swirl, I like to sprinkle the sugar mixture evenly, then swirl it gently with a skewer or butter knife—this creates a beautiful marbled effect without blending everything together. Want to change things up? Try adding chopped walnuts or chocolate chips—just fold them in with the zucchini or batter. When baking, keep an eye on the color—if your oven runs hot, you might need to tent the cake to prevent burning. The glaze is versatile too: add a splash of lemon juice or a teaspoon of vanilla for different flavor profiles. Trust me, the first few times you make this, you’ll learn to read your oven better and get that perfect, moist crumb every time. The key is patience, gentle handling, and a little bit of love in every step.
Storing and Reheating Tips
This cake stays fresh for a couple of days if wrapped tightly in plastic or stored in an airtight container at room temperature—just avoid sunny spots, or it might dry out a little. If I want to keep it longer, I pop it in the refrigerator and it stays good for up to five days, especially if covered well. For freezing, I wrap slices tightly in plastic wrap, then aluminum foil, and store them in a freezer-safe bag—they’ll keep for up to three months. When I want a slice, I just leave it out at room temperature for about 20 minutes or microwave it for a few seconds until warm—be careful not to overheat, or the glaze might melt off. If you’re making this ahead for brunch, I recommend glazing it right before serving so it stays shiny and fresh. And if you just want to warm up a slice for a cozy breakfast, a quick 10-15 seconds in the microwave does the trick—trust me, the moistness and flavor burst right back in.
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake is one of those recipes I keep coming back to because it’s warm, comforting, and endlessly adaptable. Every time I bake it, my house fills with that intoxicating cinnamon aroma that seems to wrap everyone in a hug. I love how the zucchini keeps the crumb so moist; it’s almost like baking a vegetable-filled hug in every slice. Over the years, I’ve experimented with different add-ins—chopped nuts, chocolate chips, even a splash of orange zest—and each variation turns out fantastic. It’s honestly become my go-to when I want to impress friends without stressing out in the kitchen. Plus, kids love it—who wouldn’t appreciate a slice of cinnamon-swirled cake that sneaks in a veggie? If you give this a try, I’d love to hear how it turned out. Maybe even your own twist! Happy baking, and don’t forget to enjoy that first warm, fragrant bite—it’s a little piece of home in every slice.
egg salad
Ingredients
Method
- Start by boiling the eggs until hard boiled. Let them cool, then peel and chop.
- In a bowl, combine chopped eggs with mayonnaise, Dijon mustard, scallions, salt, and pepper.
- Mix well and serve immediately or refrigerate for later use.
