Easy Marinated Chicken Shawarma Recipe
There’s something about baking with zucchini that feels like a sneaky secret I get to share with family. I remember as a kid watching my mom grate zucchini into everything—muffins, bread, even pancakes—and thinking, “Wow, she’s making everything more sneaky and delicious at once!” Now, years later, I do the same, and this zucchini cinnamon swirl cake is my favorite way to indulge without feeling guilty. The smell alone—warm cinnamon, sweet zucchini—fills my whole house and instantly takes me back to lazy Sunday mornings and grandparents’ kitchens. This one’s a lifesaver on busy nights when I want something homemade but don’t want to slave away in the kitchen. It’s super moist, full of cozy spices, and honestly, my kids ask for this all the time despite not being big cake fans otherwise. Trust me, the secret ingredient, zucchini, helps keep it beautifully tender and adds a subtle, almost earthy sweetness that just keeps people coming back for more!
What is a Zucchini cinnamon swirl cake?
This zucchini cinnamon swirl cake is like a mellow, spiced lover’s dream—a cozy, moist cake hidden with ribbons of cinnamon-sugar swirls that make each bite feel special. Think of it as a cross between a quick bread and a layer cake—just fewer layers, more everyday magic. The name’s pretty straightforward: zucchini adds that extra moisture, making every slice incredibly tender, and the cinnamon swirl gives it a beautiful marbled appearance and a warm, comforting flavor. It’s essentially a humble cake that’s elevated by a little trick—adding zucchini—and a lot of love. I love how adaptable it is, too; you can toss in nuts, dried fruit, or even chocolate chips if you’re feeling frisky. I always do this when I want to bring a sweet treat to my family or to surprise friends, and it always disappears in minutes!
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl cake is how simple and forgiving it is. Even if you’re like me—sometimes multitasking, forgetful, or pressed for time—it’s so easy to pull off. The batter comes together in minutes, no fancy equipment needed, and you don’t need to be an expert baker to get it right. Plus, the ingredients are budget-friendly and super pantry staples—flour, sugar, eggs, and zucchini, of course. It’s a perfect way to use up those summer zucchinis lingering in the fridge. I find it’s just sweet enough without feeling heavy or overly sweet—plus, the cinnamon swirl?! It’s basically a hug in every bite. What I really love is how versatile it is. You can swap out ingredients depending on what you have—like almond milk instead of regular milk for extra creaminess, or toss in coconut flakes for a tropical twist. And honestly, it’s how I sneak vegetables into dessert without fuss. My kids ask for seconds, and my friends can’t believe how good it tastes considering the humble ingredients.
This cake is perfect for breakfast, brunch, or as a cozy dessert after dinner. It’s the kind of recipe that becomes a staple because it’s so forgiving; it’s almost impossible to mess up, which makes it ideal for new bakers or anyone looking for a bake-and-go treat that still feels special. I once made it for a friend’s birthday, and she said it reminded her of her grandma’s comforting baking—a compliment I still carry like a badge of honor. If you’re tired of the same old carrot or banana bread, I promise, this zucchini swirl cake brings a new level of cozy, with a little flair from the cinnamon, of course.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake comes together pretty fast. Mix the dry ingredients, then whisk the wet ones separately. Combine them gently—no overmixing! Prepare your cinnamon-sugar swirl while the oven preheats. Pour the batter into a well-greased pan, drizzle the cinnamon and sugar mixture over the top, then swirl it into the batter with a knife for that beautiful marbled look. Bake until golden and a toothpick comes out clean. Cool a bit, glaze if you like, and slice. It’s honestly foolproof and so satisfying, especially on those days when you crave something sweet but also want it to be moist and tender.
Ingredients
For the Main Batter:
- 2 cups of all-purpose flour (I sometimes use half whole wheat for extra fiber)
- 1 cup sugar (white or coconut sugar works great)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (optional, but it adds warmth!)
- 1 cup grated zucchini (squeezed dry to remove excess moisture)
- ½ cup vegetable oil (or melted coconut oil for a tropical vibe)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or almond milk, I tested with both and love the results)
For the Filling:
- ¼ cup sugar
- 1 tablespoon ground cinnamon
For the Glaze (Optional but makes it extra special):
- ½ cup powdered sugar
- 1-2 teaspoons milk or cream
- A splash of vanilla or lemon juice for flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper—trust me, this step saves a lot of frustration when it’s time to remove the cake. I always do this first so everything is ready when I am. If you want a slice with more crunch, sprinkle a little sugar on the bottom of the pan before pouring in the batter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures everything distributes evenly and helps prevent clumps. It’s a simple step but makes a difference—nobody likes a dense pocket of baking soda in their slice!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, then add the oil, vanilla, and milk. I always do this step separately so I can make sure the eggs are fully beaten and everything is smooth and integrated. I’ve tested this with almond milk and it actually made it even creamier—try it if you like coconut or nutty flavors.
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently fold until just combined. Don’t overmix! The batter will be thick but still pourable. Overmixing can lead to a tougher cake, and nobody wants that, right?
Step 5: Prepare Filling
Mix the sugar and cinnamon in a small bowl. This will be your swirl layer. Set aside. If you want to add chopped nuts or chocolate chips, fold them into the batter now.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared pan. Sprinkle half the cinnamon-sugar over it. Then add the rest of the batter on top and sprinkle the remaining cinnamon mixture. Using a butter knife or skewer, swirl gently through the batter to create those beautiful marbled ribbons. It’s like creating a work of art—trust me, it looks gorgeous when baked!
Step 7: Bake
Pop the cake into the oven and bake for 40–45 minutes. Check-doneness by inserting a toothpick in the center—if it comes out clean, you’re good! Ovens vary, so start checking at 40 minutes. The top should be golden, and the house will smell like warm spices and sweet zucchini—divine!
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. If you’re adding glaze, whisk together powdered sugar, milk, and vanilla or lemon juice. Drizzle it over the cooled cake and let it set for a few minutes. This glaze adds just the right amount of sweetness and a shiny, beautiful finish.
Step 9: Slice & Serve
Use a sharp serrated knife to cut slices—this cake is moist, so don’t press down too hard. Serve warm or at room temperature. I love it with a glass of cold milk or a hot cup of tea on the side. It’s fantastic for breakfast, or I sometimes whip up a quick coffee with extra cream for that Sunday brunch vibe.
What to Serve It With
This zucchini cinnamon swirl cake is pretty much a chameleon—great in all kinds of settings:
- For Breakfast: Pair it with a bold black coffee, a dollop of Greek yogurt, or even some fresh fruit on the side. It’s a sweet way to start the day, and the kids love it when I serve slices with a smear of butter or cream cheese.
- For Brunch: Maybe top a slice with a dollop of whipped cream or a drizzle of honey. Serve alongside scrambled eggs and bacon for a cozy, satisfying spread. My family always asks for this at weekend brunch — it’s become a tradition.
- As Dessert: Warm it up a bit and serve with vanilla ice cream or whipped cream. The cinnamon swirl looks gorgeous when cut, showcasing those gorgeous marbled layers. Trust me, it’s a showstopper for dinner parties or casual family dinners alike.
- For Cozy Snacks: Cut thick slices, toast slightly, and spread with butter or jam. Perfect for those late-night sweet cravings where you want something quick but satisfying. My kids actually ask for this all the time — I swear, it’s become our secret comfort food.
Honestly, I love having this cake around because it hits all the right notes: nostalgic, versatile, and just a little indulgent without going overboard. It’s a baking hug for the soul, and every batch feels like a little moment of love in the kitchen.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Cake
After making this dozens of times, I’ve picked up a few tricks I want to share so you get perfect slices every time:
- Zucchini Prep: Always squeeze out excess moisture after grating. I use a clean dish towel or paper towels—this keeps your batter from being too wet, which can mess with how the cake rises. If I skip this step, my cake comes out denser—less fluffy, more wet blanket.
- Mixing Advice: Fold the ingredients gently. Overmixing the batter can lead to a dense, gummy crumb, which nobody wants. Look for a just-combined look—some streaks of flour are okay.
- Swirl Technique: Don’t over-swirl—just a few gentle passes with a knife or skewer create those gorgeous ribbon swirls without turning your cake into a muddy mess. Plus, evenly distributing the cinnamon-sugar ensures each slice is bursting with flavor.
- Ingredient Swaps: Use coconut oil for a slightly sweeter, tropical take, or toss in chopped walnuts or pecans for added crunch. I’ve tested with honey instead of sugar—I loved the richer, more rounded sweetness, but it’s a bit more subtle. Feel free to experiment!
- Baking Tips: If your oven runs hot, lower the temperature slightly or start checking around 38 minutes. A good rule of thumb is to look for a golden top and a toothpick test—no gooey batter sticking to it. Remember, every oven is different, so don’t rely solely on time.
- Glaze Variations: For a tangy touch, add a splash of lemon juice to the glaze. Or, stir in some maple syrup for extra depth. I usually make the glaze just before serving so it stays shiny and fresh.
One thing I learned: patience is key. Let the cake cool completely before glazing or slicing for clean, beautiful pieces. Also, don’t skip the squeezing—your cake will thank you with a perfect texture every time!
Storing and Reheating Tips
This cake stays moist and delicious for a couple of days if stored properly. Wrap it tightly in plastic wrap or put it in an airtight container. I’ve tested leaving slices on the counter for up to two days, and it’s still just as good—moist, tender, and flavorful. If you want to keep it longer, pop it in the fridge—just make sure it’s sealed well because refrigeration can sometimes dry out baked goods. To reheat, I just microwave a slice for about 15–20 seconds until warm—perfect for that comforting feeling. got a little more ahead and want to save some? Freezing slices individually wrapped works beautifully—just let them thaw at room temperature or warm briefly in the microwave. If you plan to serve with glaze, adding it fresh keeps the shiny look and prevents sogginess. Trust me, with a little care, leftovers become next-day treats that taste just as cozy as fresh out of the oven.
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon swirl cake is one of those recipes I keep coming back to, especially when I need something comforting and fuss-free. The combination of moist zucchini and warm cinnamon creates a flavor profile that’s both nostalgic and surprisingly sophisticated. It’s perfect for sharing with loved ones, bringing to potlucks, or simply enjoying in your pajamas on a lazy weekend. I’ve made this countless times, and every single batch feels like a little celebration—because honestly, who doesn’t love a tender, spice-kissed slice of homemade cake? If you give it a try, I’d love to hear how it turns out or any fun variations you add. Happy baking! And remember—sometimes, the best recipes are the ones made with love, a little improvisation, and a whole lot of joy. Enjoy!
chicken shawarma
Ingredients
Method
- Make the marinade. Whisk together lemon juice, olive oil, salt, garlic powder, onion powder, black pepper, cumin, paprika, turmeric, and cinnamon.
- Marinate the chicken. Place chicken in a large freezer bag, pour the marinade over, seal, and massage. Chill for 1 hour.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Arrange chicken in a single layer on the baking sheet. Bake for 25-30 minutes or until internal temperature reaches 165°F.
- Remove from oven and let rest for 10 minutes. Slice chicken thinly.
- Serve chicken over rice or in pita wraps, garnished with chopped parsley.
