Easy Overnight Oats Taste Like Banana Bread
You know those days when you just need something sweet but don’t want to fuss with complicated recipes? Or when your garden’s overflowing with zucchinis and you’re looing for a way to put them to good use? I’ve got the perfect answer — this vegan zucchini swirl cake. It’s honestly become a family favorite around here, and I always do this when I want something wholesome with a little indulgence. The smell alone brings everyone to the kitchen, and it’s such a sneaky way to sneak some veggies into dessert! My kids ask for this all the time — especially when I sprinkle a little extra cinnamon on top. Trust me, this isn’t just any zucchini bread — it’s a showstopper, with a tender crumb, beautiful marbled swirl, and a hint of sweetness that hits just right. And the best part? You can whip it up in under an hour and still feel like you’re indulging in something truly special. I’ve tested this with almond milk, and it made it even creamier — so feel free to tweak stuff until it’s perfect for you. Let’s dive in — I promise, once you make this, it’s gonna become your go-to!
What is a Zucchini Swirl Cake?
This cake is basically a moist, tender zucchini bread but dressed up a little with a swirl of cinnamon-spiced batter that makes it feel fancy enough for brunch, yet simple enough for a weekday snack. Think of it as a cross between your favorite breakfast muffin and a cozy dessert, all wrapped into one. It’s essentially a vegan-friendly bake, which means no eggs, butter, or dairy, but don’t let that fool you — it’s packed with flavor and richness. The name “swirl cake” comes from that gorgeous marbled effect you get when you layer the batter and gently swirl it with a knife — kind of like those fancy marble loaves you see in bakeries, but homemade and way more cozy. Recipes like this are a testament to how you can turn healthy ingredients into something irresistibly delicious. The versatility is amazing, too — it’s wonderful as a breakfast loaf, an afternoon treat, or even a light dessert. And if you’re trying to eat more veggies but still want to indulge, this is your new best friend.
Why you’ll love this recipe?
What I love most about this vegan zucchini swirl cake is how effortlessly it combines health and flavor. The zucchini keeps it super moist without adding a single drop of oil, which means you’re getting some extra veggies without sacrificing anything on taste. The cinnamon-spiced swirl adds this warm, cozy flavor that’s perfect for fall or anytime you need a little comfort. My kids go nuts for the marbled look, and honestly, I do too — it makes a simple cake feel like a little work of art. Plus, this recipe is incredibly budget-friendly, using ingredients I usually have in my pantry, like flour, sugar, and cinnamon. The best part? It’s so adaptable. You can swap out the sugar for maple syrup or honey, add a handful of nuts for crunch, or even throw in a dash of vanilla for extra depth. I’ve made this countless times, and it never fails. It’s hearty enough for breakfast, exciting enough for guests, and just cozy enough for those nights when you want something sweet but don’t want to bake a full batch of cookies. Honestly, what’s not to love?
How do I make Zucchini Swirl Cake?
Quick Overview
This cake is so forgiving — you mix up a simple batter, fold in grated zucchini, swirl in cinnamon-spiced batter, and bake! It’s surprisingly quick, and the hardest part is waiting for it to cool so you can dig in. The key is to grate the zucchini well and squeeze out as much excess moisture as possible; otherwise, it can make the batter too soggy. You’ll love how it turns out: a beautifully marbled, moist loaf that smells like cinnamon heaven. The batter comes together in one bowl, and from start to finish, you’re looking at about 50 minutes max. Perfect for those afternoons when you want a little something sweet without any fuss.
Ingredients
For the Main Batter:
– 1 ½ cups all-purpose flour (or use almond flour for a gluten-free twist!)
– 1 cup granulated sugar (can substitute with coconut sugar)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 2 teaspoons cinnamon
– 1 teaspoon vanilla extract
– 1 cup nondairy milk (almond, soy, coconut — whatever you like!)
– ½ cup unsweetened applesauce (acts as the egg replacer)
– 1 ½ cups grated zucchini (firm, not watery)
For the Filling (Cinnamon Swirl):
– ¼ cup brown sugar
– 2 teaspoons cinnamon
– 1 tablespoon oil (or plant-based butter if you like it extra rich)
For the Glaze (Optional but recommended):
– ½ cup powdered sugar
– 1-2 teaspoons plant-based milk
– A sprinkle of cinnamon or vanilla for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Grease a loaf pan with a little vegan butter or line it with parchment paper — don’t skip this, or you might end up with a cake that sticks! Once the oven’s ready, set the pan aside and get your zucchini grated and drained—trust me, removing excess moisture makes all the difference for that fluffy crumb.
Step 2: Mix Dry Ingredients
In a big mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Combining these well ensures even distribution and helps the cake rise nicely. I always do this first to keep things organized and prevent overmixing later.
Step 3: Mix Wet Ingredients
In a separate bowl, stir the nondairy milk, applesauce, vanilla, and oil. Make sure the applesauce is smooth — I usually mash it up a bit to avoid lumps. Once combined, pour the wet into the dry ingredients. Don’t overmix — just combine until everything’s mostly set. If you see a few lumps, that’s totally fine. Overmixing can make the cake dense, and nobody wants a heavy loaf.
Step 4: Combine
Fold in the grated zucchini. It should be evenly distributed, but don’t stir excessively; just gently fold until you see the green bits sprinkled throughout. If your batter feels too thick, add a splash more nondairy milk — it should be pourable but not runny.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and oil to create your swirl filling. If you want a more intense cinnamon flavor, toss in a pinch more. This mixture is the magic part that creates the beautiful marble effect. Set it aside for now.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan, then sprinkle the cinnamon mixture evenly over the top. Spoon the remaining batter on top and gently swirl with a butter knife or toothpick — just go in circles or zig-zags to create that pretty marbled look. Don’t overdo it; you want the swirl to be visible but not all mixed together.
Step 7: Bake
Slide the loaf into the oven and bake for about 45-50 minutes. Check doneness by inserting a toothpick into the center — it should come out clean. If the top is browning too quickly, tent it with foil. Patience is key here: let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This helps keep it moist and prevents crumbling.
Step 8: Cool & Glaze
Once completely cooled, drizzle with your optional glaze. Mix the powdered sugar with a little plant milk until smooth, then pour over the loaf. I love adding a touch of cinnamon to the glaze for extra warmth. Trust me, this makes it look so pretty and sprinkles that little extra flavor on top.
Step 9: Slice & Serve
Use a serrated bread knife to cut into nice thick slices. Serve warm or at room temperature. It’s fantastic on its own, but a dollop of coconut yogurt or a sprinkle more cinnamon makes it extra special. My family loves it for breakfast, but I have no shame sneaking a slice for an evening treat too!
What to Serve It With
This cake is such a versatile little number. For breakfast, pair it with a hot mug of coffee or tea — the cinnamon and zucchini combo remind me of a cozy morning. When you’re craving something a bit more indulgent, serve a slice with a scoop of vegan vanilla ice cream or a drizzle of maple syrup on top. I also love to slice it thin and serve it as a casual snack with some almond butter or a smear of jam. When I make this for brunch, I usually add a handful of chopped nuts or shredded coconut on top before baking — it adds a little crunch and visual flair. Believe me, this cake will disappear faster than you expect, especially if I leave it out on the counter — my kids actually ask for seconds! Honestly, it’s a family favorite because it hits the sweet spot without feeling overly rich. It’s perfect for every season but especially cozy during fall and winter when warm spices just feel right.
Top Tips for Perfecting Your Vegan Zucchini Swirl Cake
After making this cake so many times, I’ve learned a few tricks that truly make all the difference. First, when grating the zucchini, I always use a fine grater and then squeeze out the moisture with a clean kitchen towel or paper towels. Too much water? The cake can turn out dense or fall apart. I tested this with freshly grated zucchini that was still pretty wet, and it took a lot longer to bake, plus the texture was off. Always drain and pat dry! Next, don’t overmix the batter — I used to go wild stirring and wonder why my cakes were heavy. Gentle folding is what keeps it light and fluffy. For the swirl, I like to be generous with the cinnamon-sugar mix, but you can customize it by adding nutmeg or even a little cocoa powder for a mocha twist. I’ve tried swapping out the sugar for maple syrup, and it’s lovely — just reduce the nondairy milk slightly to keep the batter at the right consistency. When baking, keep an eye on the crust. If it browns too fast, tent with foil toward the end. And always test the center with a toothpick; no one wants a gummy cake! Lastly, I’ve learned that glazing while the cake is just warm helps the glaze seep in a little, making every bite even more indulgent. A few personal quirks — but trust me, these little tweaks help every time.
Storing and Reheating Tips
This cake keeps surprisingly well. If you’re serving it within a day or two, store it at room temperature in a covered bread box or loosely wrapped with foil — it stays moist and fresh without getting too soft. If you want to keep it longer, pop it in an airtight container and refrigerate for up to 3 days. Just remember to bring it to room temp before slicing for that tender crumb. Want to freeze it? Wrap the slices individually in plastic wrap or foil, then place them in a freezer-safe bag. They’ll keep for up to three months. To reheat, microwave a slice for about 15-20 seconds, or warm it in the oven at 300°F (150°C) wrapped in foil for about 10 minutes. A quick reheat makes it taste just baked and perfect for those days when you’re craving comfort food or just don’t want to bake from scratch again. When you’re reheating, consider adding a fresh drizzle of glaze or a dusting of cinnamon to freshen it up. The moisture stays pretty good in the fridge, so don’t worry about it drying out too quickly — and it still tastes amazing!
Frequently Asked Questions
Final Thoughts
This vegan zucchini swirl cake is more than just a pretty way to sneak in vegetables — it’s a cozy, satisfying treat that’s as versatile as it is delicious. Whether you’re looking for a quick breakfast, a casual snack, or an impressive dessert with no fuss, this cake checks all the boxes. I love how forgiving it is — with a little practice, you’ll be able to adapt it to your taste, swap ingredients, and make it your own. Every time I bake this, I get those warm, happy feelings because I know how much my family (and I!) enjoy that first bite. The scent of cinnamon and zucchini baking together is always a hit, reminding me of lazy weekend mornings and cozy family gatherings. I hope you give this a try and find it becoming a staple in your kitchen just like it is in mine. And hey, I’d love to hear how yours turns out — share your tweaks, photos, or just let me know how happy you are with the end result. Happy baking!
banana bread oats
Ingredients
Method
- Add mashed bananas to the bottom of a jar.
- Stir in remaining ingredients until combined.
- Cover and refrigerate for 6 to 8 hours or overnight.
- Serve topped with sliced bananas and a drizzle of maple syrup if desired.
