Easy Peanut Butter Pie Recipe

There’s something truly special about a warm slice of coffee cake—especially when it’s got a little secret inside. I remember the first time I made this zucchini swirl coffee cake on a chilly Sunday morning. The house filled with that comforting, sweet-buttery aroma, and my kids’ eyes lit up when they saw the beautiful marbled swirl peeking through the crumb. It’s a recipe I’ve made countless times now, and I always do this when I want to surprise my family with something cozy, but also a little fancy. Honestly, it’s pretty much a lifesaver on busy nights or when friends drop by unannounced. It’s insanely good with a cup of hot coffee or tea, and the best part? It feels like a hug in every bite. Plus, the sneaky zucchini keeps it moist and tender—no one will guess it’s secretly a vegetable. Trust me on this one, once you get the hang of swirling that creamy filling, you’ll be hooked. And the smell alone will bring everyone running to the kitchen!

What is Zucchini Swirl Coffee Cake?

Think of this as a happily married blend between a classic coffee cake and a zucchini bread—only prettier and with a luscious swirl of cinnamon-sugar filling that’s just irresistible. It’s essentially a soft, slightly crumbly cake with a secret ribbon of sweet, spiced filling running through the middle, all topped off with a delicate glaze that makes it feel extra special. The name might sound fancy, but honestly, it’s one of the easiest things to toss together. The quick batter comes together in minutes, and the swirling part—oh, that’s the fun part—gives each slice a lovely marbled look that’s Instagram-worthy but also super satisfying to make. Plus, zucchini keeps everything so moist and tender, and it’s a great way to sneak in that extra veggie without fuss. Whether you’re baking for brunch, a snack, or just because, this cake is a total crowd-pleaser that feels like a warm hug.

Why you’ll love this recipe?

What I love most about this zucchini swirl coffee cake is the way it hits all the right notes. First off, the flavor—moist, buttery, with a cinnamon-sugar swirl that’s both comforting and a little indulgent. The fall-like aroma when it bakes? Absolutely heavenly. It’s surprisingly simple to make, too. I’ve tested this recipe with everything from regular all-purpose flour to gluten-free blends, and it’s always a win—trust me, no complicated techniques here, just good old-fashioned mixing and swirling. Plus, it’s budget-friendly: pantry staples like flour, sugar, zucchini, and cinnamon do the trick. And the versatility? Oh, you can jazz it up in so many ways. Add some chopped nuts, swap the filling for fruit jam, or drizzle extra glaze on top if you’re feeling fancy. I’ve made this for brunch gatherings, weeknight treats, and even as a gift for friends, and it never fails to bring smiles. Honestly, what I love most about this is how it’s comfort food but also a little bit special—like a homemade hug everyone appreciates.

How do I make Zucchini Swirl Coffee Cake?

Quick Overview

This cake comes together in three main steps: preparing the batter, mixing up the cinnamon-sugar filling, and then swirling everything together before baking. The batter is simple—just whisk dry ingredients, then add wet ingredients, combine carefully to keep it tender. The filling is a rich cinnamon-sugar blend that I prepare while the oven preheats. Swirling is my favorite part—layering the batter and filling, then using a skewer or knife to create a beautiful marbled pattern. It’s surprisingly forgiving, which is great if you’re new to baking. Once it’s baked to golden perfection, I love glazing it while still warm—adds that glossy, irresistible finish. And voilà, you’ve got a bakery-style treat ready in under an hour and perfect for sharing.

Ingredients

For the Main Batter:

• 2 cups all-purpose flour (or gluten-free blend, if preferred)
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup sour cream or Greek yogurt (I tested with almond milk + vinegar and it worked beautifully!)
• 1/2 cup vegetable oil or melted butter
• 3 large eggs

For the Filling:

• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1 cup grated zucchini (squeeze out excess moisture, or it’ll turn your batter soggy)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

I usually start by buttering a 9-inch round or square baking pan and lining it with parchment paper. Preheat your oven to 350°F (175°C). Having everything ready before you mix means less stress, trust me. If your pan isn’t non-stick, give it a quick spritz of cooking spray or a light coat of butter. This keeps your cake from sticking and makes cleanup easier.

Step 2: Mix Dry Ingredients

In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything’s combined evenly—this step is key for an evenly risen cake. I do this with a fork or whisk, and I always double-check for clumps or unmixed parts. That way, the batter will be smooth and fluffy when we add the wet ingredients.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the eggs, oil (or melted butter), vanilla, and sour cream or yogurt. The mixture should look smooth and slightly frothy—kind of like pancake batter. If your eggs are cold, just let them sit out for a bit, or give the mixture a quick whisk to warm it up. I’ve tested with almond milk instead of yogurt, and it actually made the cake even creamier—so feel free to tweak here if you like!

Step 4: Combine

Pour the wet mixture into your dry ingredients and gently fold in with a spatula or wooden spoon. Don’t overmix; stop as soon as you see no more streaks of flour. A few lumps are totally fine—they’ll disappear during baking, and a muffin-like texture is what we’re aiming for.

Step 5: Prepare Filling

Mix together brown sugar, cinnamon, and grated zucchini in a small bowl. I like to squeeze out excess moisture from the zucchini—this prevents the batter from turning swampy. If you want to add nuts, chocolate chips, or even a dash of nutmeg here, go ahead. It’s your cake, after all.

Step 6: Layer & Swirl

Pour about half the batter into your prepared pan, then sprinkle half the zucchini-cinnamon mixture evenly on top. Add the rest of the batter, and then sprinkle the remaining filling. Use a knife or skewer to swirl gently through the batter to create pretty marbled patterns—don’t overdo it, or you’ll just blend it all together. Aim for a few gentle zig-zags, and you’ll get that beautiful swirl effect I love.

Step 7: Bake

Bake in the preheated oven for about 35-40 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, you’re good. Depending on your oven, you might need a few extra minutes. Keep an eye on the edges – they should turn a lovely golden brown. If your top is browning too fast, tent it with foil and let it finish baking.

Step 8: Cool & Glaze

Let the cake cool in the pan for at least 15 minutes—this helps everything set. Then, transfer it to a wire rack and drizzle with your glaze while it’s still slightly warm. For the glaze, whisk powdered sugar with milk and vanilla until smooth—add more milk for a thinner glaze or more sugar for thick drips. I love that shiny finish—it just makes the cake look extra tempting.

Step 9: Slice & Serve

Use a sharp serrated knife to cut your cake into neat slices. Letting it cool completely before slicing helps prevent it from falling apart. Serve with a cup of coffee or tea, maybe a dollop of whipped cream if you’re feeling indulgent. My kids actually ask for this all the time, and I promise—it’s even better the next day, if it lasts that long. Warm it up slightly before serving, and I guarantee the aroma will fill your kitchen again.

What to Serve It With

This zucchini swirl coffee cake is quite versatile. For a cozy weekend breakfast, pair it with a strong cup of coffee, a little dollop of yogurt, or fresh fruit. My family loves it with a side of berries—brightens up each bite. If you’re hosting brunch, serve slices on pretty plates with a drizzle of extra glaze and a steaming mug of cappuccino. It’s also fantastic as an afternoon snack—warm, tender, with that perfect cinnamon aroma. And for dessert, top it with a scoop of vanilla ice cream or a spoonful of whipped cream. Sometimes, I even toast leftovers lightly—trust me, that slight crunch on the edges is just divine. It’s become a go-to for so many occasions, and I love that everyone leaves asking for seconds!

Top Tips for Perfecting Your Zucchini Swirl Coffee Cake

Always squeeze out the excess moisture from your zucchini—nothing ruins a good cake like sogginess. I’ve made this with grated zucchini straight from the fridge, and it’s been fine, but removing some water really helps keep everything light and fluffy. When mixing the batter, take your time—overmixing can make it dense. Just gently fold until combined; the batter should be airy and slightly thick. For the swirling, I like to use a skewer or a chopstick to make gentle zig-zags—this creates a lovely marbled look and ensures each slice gets a good swirl of cinnamon filling. Feel free to experiment with add-ins like chopped nuts, dried cranberries, or even a touch of lemon zest for extra brightness. I tested this with coconut oil once, and it added a subtle richness I loved. Keep an eye on your baking time—every oven is different, so start checking around the 35-minute mark. When the top is golden and a toothpick comes out clean, you’re done. For the glaze, I sometimes add a teaspoon of lemon juice or a splash of vanilla to jazz it up. Trust your instincts; baking is all about tasting and adjusting as you go! The key is patience and love—this cake always turns out better than I expect, and I know it will for you too.

Storing and Reheating Tips

This cake keeps beautifully in an airtight container at room temperature for about 2 days—cover it loosely with foil or a tea towel to keep it fresh without trapping moisture. For longer storage, pop it in the fridge for up to 4 days; just let it come to room temp or warm it gently in the microwave for that fresh-out-of-the-oven feel. To freeze, wrap slices tightly in plastic wrap, then foil, and store for up to 3 months. Thaw at room temperature or pop in the microwave for a few seconds. I do recommend adding the glaze after reheating, as it tends to set better on a fresh surface. If you like extra moisture, just drizzle a little warm glaze over each slice before serving—it’s like an instant upgrade. I’ve found that rewarming the cake slices gently preserves their tender crumb, and a quick zap in the microwave will do the trick without drying it out. Honestly, even leftovers taste amazing—like a little piece of comfort any time of day.

Frequently Asked Questions

Final Thoughts

If you’re looking for a cozy, anytime treat that’s almost effortless but feels fancy enough to serve to guests, this zucchini swirl coffee cake is your new go-to. It’s a true labor of love—a little bit indulgent, a little wholesome, and always a hit. The fact that it sneaks in zucchini doesn’t just make it healthier; it’s also what keeps the cake so moist and tender. Every time I bake this, I feel like I’ve created a little moment of happiness for my family and friends. The smell alone is reason enough to crank up the oven, and I promise, once you make this a few times, you won’t want to do without it. I love hearing your stories and variations—please leave a comment or share your photos if you give this a try. Happy baking!

peanut butter pie

A delicious no-bake peanut butter pie with a creamy filling and crunchy crust, perfect for peanut butter lovers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 10

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 cups graham cracker crumbs
• 3 tbsp granulated sugar
• 0.125 tsp salt
• 0.5 cups unsalted butter, melted
• 8 oz cream cheese, room temperature
• 1 cups powdered sugar, divided
• 1.25 cups creamy peanut butter
• 1.25 cups heavy whipping cream, cold
• 1 tsp vanilla extract
• 0.5 cups chopped peanuts

Method

 

Preparation Steps

1. Preheat oven to 325°F.
2. Combine graham cracker crumbs, sugar, and salt in a bowl. Add melted butter and mix well.
3. Press the crumb mixture into a pie pan to form the crust.
4. Bake the crust for 5 minutes, then let it cool completely.
5. In a large bowl, beat cream cheese, ¾ cup powdered sugar, and peanut butter until smooth.
6. In another bowl, whip the heavy cream and vanilla until stiff peaks form.
7. Gently fold the whipped cream into the peanut butter mixture.
8. Pour the filling into the cooled crust, and refrigerate for 5-6 hours.
9. Top with chopped peanuts before serving. Store leftovers in an airtight container.

Notes

This peanut butter pie is rich, creamy, and perfect for any occasion.