Easy Shrimp Rice with Peas Recipe
I remember the first time I made this zucchini swirl cake — it was one of those busy Saturday afternoons when I was desperately craving something sweet, but all I had were a couple of zucchinis lurking in the fridge and a handful of ingredients I knew I could whip up quickly. The smell alone brought my kids to the kitchen, asking, “Is that for us?” It’s honestly become a family favorite because it’s not just delicious, it’s a recipe I trust to turn out perfectly every time. And can I tell you? This one’s a lifesaver on busy nights when dessert feels like a distant dream. I always do this when I want something cozy, nostalgic, and just a little special. It’s a twist on your classic loaf or coffee cake, but with a beautiful zucchini swirl that adds moisture and a hint of healthy to the sweetness. Believe me, once you try it, you’ll see why I get so excited about sharing this with friends—you really can have dessert that’s both comforting and a little sneaky, in the best way.
What is Zucchini Swirl Cake?
Think of this zucchini swirl cake as a cross between a light, moist coffee cake and a cozy homemade dessert. It’s essentially a tender cake dotted with a cinnamon-spiced zucchini filling, topped with a simple glaze that makes it feel just fancy enough without all the fuss. The name might throw you off — I get it — but really, it’s just a clever way of sneaking in some veggie goodness while still keeping all the indulgence. It’s a cake that’s perfect for breakfast, brunch, or a lazy Sunday dessert. The swirl isn’t just pretty — it also keeps the cake moist and adds a little surprise in every bite. Over the years, I’ve played around with this a lot, adjusting the sugar and zucchini ratios, and I promise, once you get the hang of swirling everything together, it’s pure magic. It’s a cozy, versatile treat that’s totally approachable for home cooks—think of it as a warm hug wrapped in a slice of cake.
Why you’ll love this recipe?
What I love most about this zucchini swirl cake is how it strikes that perfect balance between wholesome and indulgent. The first thing that hits you is the smell—warm cinnamon, the faint hint of zucchini, and sweet vanilla drifting through the house. It’s honestly the kind of dessert that makes everyone pause, breathe deeply, and ask for seconds. This cake is ridiculously easy—you just mix, swirl, and bake, which makes it perfect for busy weeknights or lazy weekends when you don’t want to fuss. Plus, it’s budget-friendly; most of the ingredients are staple pantry items—flour, sugar, eggs, and of course, zucchinis. I’ve made this with different tweaks over the years: swapping in almond flour for a nuttier flavor, testing coconut sugar instead of white, even tried adding a splash of vanilla bean extract for depth. The versatility is endless! And the best part? It’s a crowd-pleaser. My friends, neighbors, even my kids ask for this all the time. It disappears in minutes at my house, and I always keep leftover zucchini for making it again. Honestly, it’s a recipe I turn to when I want something comforting and subtly fancy at the same time.
How do I make Zucchini Swirl Cake?
Quick Overview
This zucchini swirl cake comes together in just a few simple steps. First, you grate some zucchinis, squeeze out the excess moisture, and set aside. Meanwhile, you mix your dry ingredients—flour, sugar, baking powder, and cinnamon. Then, you whisk together wet ingredients like eggs, oil, and vanilla. Combine them all gently, pour half the batter into a prepared pan, spread your cinnamon-zucchini mixture over it, then swirl everything together with a knife. It’s a visual showstopper, and trust me, it’s just as pretty in person as it looks in photos. Once baked, you let it cool briefly, then drizzle with a simple glaze. It’s shockingly easy and makes your kitchen smell like heaven. The best part? You don’t need any fancy equipment—just a mixing bowl, a spatula, and a loaf pan. And honestly, I’ve made this so often that I could probably do it with my eyes closed. The swirls always turn out gorgeous, and the flavor is consistently delicious—moist, spiced, with a hint of zucchini that nobody even notices until you tell them!
Ingredients
For the Main Batter:
- 2 cups all-purpose flour (or gluten-free blend if you prefer)
- 1 cup granulated sugar (or coconut sugar for a richer, caramel-y flavor)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil (or melted coconut oil for extra flavor)
- 3 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup grated zucchini (about 1 small zucchini, grated and squeezed dry)
- 2 tablespoons brown sugar (or honey if you prefer a softer sweetness)
- 1 teaspoon ground cinnamon
- Optional: ¼ teaspoon nutmeg for extra warmth
For the Glaze:
- ½ cup powdered sugar
- 1-2 teaspoons milk (dairy or plant-based)
- ½ teaspoon vanilla extract
- Optional: a dash of lemon juice for brightness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (180°C). Line a standard loaf pan with parchment or grease it well with butter or oil. This step is crucial to prevent sticking and make cleanup a breeze. I always do this first because the smell of baking always starts wafting out before I’m done mixing everything, and I want to make sure nothing sticks while I’m busy swirling and layering.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Doing this ensures everything’s evenly distributed — trust me, lumpy dry ingredients can mess with the rise and texture if you skip this step. I like using a fork or a whisk for this; it’s quick and gets rid of any clumps.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, oil, and vanilla until smooth. I usually do this right in the same bowl with the eggs first, then add oil and vanilla. Make sure your eggs aren’t cold from the fridge; room temperature eggs blend better and give you a smoother batter. Sometimes, I add a splash of almond or coconut milk here if I want it a little creamier — it’s a game changer.
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix — you want a tender, moist crumb, not a dense one. Sometimes I leave a few streaks of flour; it gives the cake a nice crumb. Once it’s mostly combined, stop mixing to keep it light.
Step 5: Prepare Filling
In a small bowl, stir the grated zucchini with the brown sugar, cinnamon, and nutmeg if using. Squeeze any excess moisture from the zucchini using a clean kitchen towel or paper towels. Moisture can make the swirl runny, so this step is key for clean layers. Trust me, all those tiny zucchini bits get evenly coated and ready to swirl like a pro.
Step 6: Layer & Swirl
Pour half of the batter into your prepared loaf pan. Spread evenly. Then, sprinkle or dollop the zucchini mixture over the batter. Top with the remaining batter, and use a knife to swirl the two layers together gently, creating a beautiful marbling effect. Don’t overdo it; just a few gentle swirls does the trick. The visual of the swirl is as satisfying as the taste!
Step 7: Bake
Pop it into the oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Depending on your oven and pan size, timing can vary — I always start checking at 50 minutes. When it’s done, the top will be golden, and the house will smell like cinnamon heaven. Let it cool in the pan for about 10 minutes before transferring to a wire rack.
Step 8: Cool & Glaze
Once slightly cooled, drizzle the glaze over the top. To make it, whisk powdered sugar with milk and vanilla until smooth. If you want a thicker glaze, add more powdered sugar; for thinner, a splash more milk. I like it just a little gooey to get that beautiful shine. Let it sit a few minutes so the glaze sets a little before slicing.
Step 9: Slice & Serve
Use a sharp serrated knife for clean slices; this cake isn’t fragile, but a gentle touch keeps the swirl pattern intact. Serve it warm or at room temperature, maybe with a cup of coffee or tea. Honestly, it’s one of those recipes that tastes just as good the next day — if it lasts that long! I love serving it alongside some fresh berries or a dollop of whipped cream for an extra touch of indulgence.
What to Serve It With
This zucchini swirl cake is incredibly versatile, which is probably why I make it so often. For breakfast or brunch, I love slicing it thick with a smear of butter and a drizzle of honey. It’s also fantastic served with a cappuccino or a chai latte — the warm spices pair beautifully. When I want a fancy dessert twist, I add a scoop of vanilla ice cream or a dollop of mascarpone on the side; the creamy richness balances the cake’s moist crumb. My kids are obsessed with it as a casual snack, especially when I cut thick slices and pop them in the toaster to warm up—yo, that’s a game-changer! And for a cozy evening, I sometimes sprinkle some chopped nuts or a bit of shredded coconut on top of the glaze for texture. This cake’s simplicity, cozy flavor, and the subtle zucchini surprise have made it a treasured part of my baking repertoire—the one I automatically turn to when I need something hearty, sweet, and just a little dump-happy.
Top Tips for Perfecting Your Zucchini Swirl Cake
Over the years, I’ve picked up a few tricks that make this cake even better. First, when grating zucchini, I always do it on the finest setting on my box grater. Then, I squeeze out as much moisture as possible; I’ve learned this keeps the swirl clean and prevents sogginess. Trust me, soggy zucchini equals a messy swirl—and nobody wants that. I’ve tested using frozen zucchini, which works in a pinch if you thaw and drain thoroughly, but fresh is always better for flavor and moisture control. When mixing the batter, I fold gently until just combined—I used to overmix and end up with a denser crumb, lesson learned! Swirling the zucchini filling between layers is a delicate dance; I prefer doing it with a butter knife or skewer in gentle figure-eights to get that beautiful marbling without mixing everything into a muddy mess. As for ingredients swaps, I’ve loved experimenting with almond flour in part of the mixture, which gives a nuttier flavor and a slightly denser crumb—delicious! If you want a slightly sweeter cake, up the sugar a touch or add a splash of maple syrup. Baking is all about patience, so don’t rush; keep an eye on it, and check doneness early. Cool completely before glazing so the topping doesn’t slide off, and don’t be shy about customizing the flavors—cinnamon, nutmeg, vanilla—they’re all friends here.
Storing and Reheating Tips
This cake keeps wonderfully for a few days, which is ideal when you want leftovers for breakfast or snacks. Store it in an airtight container at room temperature for up to two days—cover it loosely with foil or a clean kitchen towel to keep it fresh. If you need to keep it longer, pop it in the fridge for up to four days. To reheat, just warm slices in the microwave for about 15-20 seconds—trust me, the aroma alone will make it irresistible. You can also slice and freeze individual portions wrapped tightly in plastic wrap or foil, then reheated directly from frozen. A quick zap in the microwave or a quick stint in a warm oven makes it taste freshly baked. If you’ve glazed it, it’s best to store the cake uncovered or lightly covered: glaze can sometimes soften or crack if wrapped tightly. I recommend adding the glaze after reheating to keep that glossy, picture-perfect look. Honestly, this cake is meant to be enjoyed for days, and it still tastes just as moist, cinnamon-scented, and cozy every time.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini swirl cake has become a staple in my home because it hits all the right notes — moistness, flavor, a touch of nostalgia, and just enough sophistication to impress. I love how adaptable it is; I’ve played around with different flours, sweeteners, and fillings, and each variation turns out delicious. It’s a perfect example of how simple ingredients, combined thoughtfully, can create something that feels special but is totally doable in your own kitchen. Plus, when you slice into that swirl and see the beautiful pattern, it’s like a little piece of artwork you made yourself. I really hope you try it and that it becomes a new favorite in your household, too. Happy baking! I’d love to hear your tips or any fun twists you come up with—leave a comment or share your photos! Can’t wait to see your beautiful slices of this cozy, delicious cake.
Shrimp Rice
Ingredients
Method
- In a large heavy skillet melt the butter over medium heat. Add the rice and saute about 2-3 minutes.
- Add the chicken broth and peas and bring to a boil. When just about all the liquid is absorbed, cover and reduce heat to low.
- Cook, covered on low heat for 20 minutes, until rice is cooked through. Shut off and let stand covered 5 minutes.
- Meanwhile, in a second large skillet, heat 2 teaspoons of olive oil over medium heat until hot.
- Season shrimp with salt and pepper and add to hot skillet. Cook about 2-3 minutes, until opaque and cooked through. Remove from pan and set aside.
- Add the remaining 2 teaspoons of olive oil to the skillet on high heat and add cooked rice, shrimp, grated cheese, and parsley. Saute another minute or two to slightly crisp and mix well.
