Easy Spaghetti Squash with Bacon & Parmesan
There’s something so comforting about pulling a warm slice of coffee cake out of the oven, especially one that sneaks in a veggie like zucchini. Growing up, my grandma’s coffee cake was the star of weekend brunches, warm and fragrant with cinnamon—nothing fancy, just simple ingredients and a lot of love. Over the years, I’ve tweaked her recipe to include zucchini, believing it’s a little secret that makes the cake ultra-moist and extra tender. This zucchini swirl coffee cake isn’t just about its incredible flavor, but also how effortless it is to pull together, making it perfect for breakfast, brunch, or even an afternoon treat. Honestly, I’ve made this countless times—and each time, my kids ask for seconds. Plus, it’s one of those recipes where the zucchini disappears entirely into the batter, no one even suspects it’s there. It’s a real lifesaver on busy nights when I want something homemade but don’t want to spend hours in the kitchen. Trust me, you’ll want this recipe in your back pocket—and with a few tips, I promise it’ll turn out perfect every time.
What is Zucchini Swirl Coffee Cake?
This zucchini swirl coffee cake is a tender, fluffy delight, layered with a cinnamon-sugar swirl and a comforting crumb topping. Think of it as a glorified crumble cake with a personal twist—adding shredded zucchini means it stays moist, almost like a bread but with that crumbly topping we all love. The name is pretty much self-explanatory: zucchini is hidden inside, creating a beautifully marbled effect when you slice into it. It’s essentially a cross between your favorite breakfast bread and those comforting cinnamon rolls, without all the work. The best part? It’s inspired by those classic coffee cakes you see on bakery counters but made at home with simple ingredients and zero fuss. I like to call it my “secret weapon” because I always do this when I want something sweet, but I also want to squeeze in some hidden veggies for my kids’ lunchboxes. Plus, if you’re a cinnamon lover like me, the swirl gives each bite that warm, spicy punch that makes this cake addictive.
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how it hits all the right notes—flavor, texture, and ease. The cinnamon-sugar swirl gives it that cozy, bakery-style flavor that makes your kitchen smell incredible, especially when it’s baking. Plus, the zucchini keeps the cake super moist—no dry bites here, no matter how long it sits on the counter. The beauty is, it’s incredibly straightforward to make, even if you’re not a seasoned baker. I’ve made this on busy weekend mornings, during rushed weekday brunch prep, and even as a sweet ending for weeknight dinners. And trust me, since adding zucchini, I’ve learned to squeeze out excess moisture really well, which makes all the difference. It’s budget-friendly too since zucchini is cheap and abundant in summer. The versatility is another reason to love it—try it with walnuts, swap in different spices, or even drizzle chocolate on top for an afternoon treat. Honestly, I think everyone should have a slice of this in their life—so cozy, so satisfying, and so darn good.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake comes together in about an hour, blending fresh shredded zucchini into a simple batter, layering it with a cinnamon-sugar swirl, and topping it with a buttery crumb. The trick is in preparing the zucchini well—squeezing out excess moisture—and gently swirling the filling to create those pretty marbled layers. The result is a moist, fragrant cake that’s perfect for sharing. What makes this method special is how forgiving it is—it’s hard to mess up, even if you’re a beginner. Just mix, layer, swirl, and bake—simple as that. The aroma will fill your kitchen, and I promise, it’ll disappear in minutes at my house!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I always use unbleached for a richer flavor)
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup unsalted butter, softened (trust me on this—room temp is key!)
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (about 1 small zucchini, shredded and excess moisture squeezed out)
– 1/2 cup buttermilk (or regular milk with a splash of lemon for tang)
For the Filling:
– 1/3 cup brown sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon melted butter (for sprinkling)
For the Glaze:
– 1/2 cup powdered sugar
– 1 teaspoon vanilla
– 1-2 teaspoons milk or cream
– Optional: a pinch of cinnamon or a drizzle of chocolate for extra flair
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch square or round baking pan—trust me, using butter and a dusting of flour helps it come out so much easier. Line the bottom with parchment if you like, just to keep things extra tidy. While that’s heating up, shred your zucchini, then give it a good squeeze to remove excess moisture—this step prevents the batter from becoming too watery. I do this over a clean kitchen towel or paper towels by gently pressing and squeezing until all the water runs out.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of the leavening agents and spices—spices are the secret to that cozy cinnamon flavor I love. Set aside.
Step 3: Mix Wet Ingredients
In a large bowl, cream the softened butter and sugar until light and fluffy—that’s about 2-3 minutes with an electric hand mixer. Add eggs one at a time, beating well after each addition. Mix in vanilla and buttermilk until just combined. The batter should look smooth and slightly ribbon-like.
Step 4: Combine
Gradually add the dry ingredients into the wet mixture, folding gently just until combined. Be careful not to overmix—this keeps the cake tender. Load in the grated zucchini, folding it in evenly. If it seems a little loose, don’t worry; that’s normal. The zucchini adds moisture, but squeezing out the excess water really helps prevent the batter from becoming too wet.
Step 5: Prepare Filling
Mix together the brown sugar and cinnamon for the swirling layer. Melted butter is optional but adds richness. This filling is sweet with a spicy kick, and I love how it contrasts against the mild zucchini flavor.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, smoothing it out with a spatula. Sprinkle half of the cinnamon-sugar mixture over the batter. Repeat with the remaining batter and cinnamon-sugar. Using a knife or toothpick, swirl gently through the layers to create those beautiful marbled patterns—don’t overdo it, or the swirl will blend completely, but I like a few gentle twists for visual interest.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes. Check for doneness with a toothpick—if it comes out clean, you’re gold. The top should be golden brown, and the smell will make your house feel extra cozy. Every oven is different, so keep an eye on it around 38 minutes as yours may bake slightly faster or slower.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes, then transfer to a wire rack if you used parchment. Once completely cooled, drizzle with your glaze. I prefer a simple powdered sugar glaze, but you can get creative—think cream cheese frosting or even a caramel drizzle. The glaze will set as it sits, giving you a shiny, irresistible finish.
Step 9: Slice & Serve
Slice with a sharp serrated knife for neat edges. This cake is best served slightly warm or at room temperature, so the flavors meld beautifully. I love pairing it with a big mug of coffee or a glass of cold milk. It’s equally good as a breakfast treat or dessert with a dollop of whipped cream on the side.
What to Serve It With
This zucchini swirl coffee cake is a true chameleon—great for breakfast, brunch, or even an afternoon pick-me-up. In the mornings, I love serving it alongside a steaming cup of black coffee or a frothy latte. The warm cinnamon aroma helps wake everyone up and acts like a hug in a cup. For brunch, it looks pretty on a platter, paired with fresh fruit and maybe a dab of honey or yogurt. It’s also a proven crowd-pleaser after dinner—cold or slightly warmed, with a scoop of vanilla ice cream or a dusting of powdered sugar. My family loves it as an everyday treat, especially when I slice it into thicker pieces and pack it in the kids’ lunchboxes. I’ve also experimented with add-ins like chopped walnuts or chocolate chips; both work beautifully, giving the cake a little extra crunch or sweetness. Honestly, this cake’s versatility makes it a staple around here. It’s like a warm hug and a sweet secret rolled into one.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
After making this recipe dozens of times, I’ve picked up a few tricks to make sure every slice is perfect. First, when shredding zucchini, use the medium grater for the best balance between texture and moisture. Always squeeze out the liquid—trust me, it’s the key to avoiding a soggy cake. If your batter looks a bit thick, feel free to add a splash more buttermilk; the consistency should be pourable but not runny. For the swirl, I like to sprinkle the cinnamon-sugar mixture more generously—getting that even layer makes the marbling stand out visually.
Personal lesson: I once added too much flour by mistake, which made the cake dry. Now, I measure carefully and test the batter’s consistency before pouring it into the pan. When swirling, a gentle motion creates a lovely pattern without mixing the layers entirely. If you add nuts or chocolate chips, fold them in at the end, so they distribute evenly.
Oven accuracy varies, so I always start checking around the 38-minute mark. To test doneness, insert a toothpick in the center—if it comes out clean, it’s ready. For glazes, I prefer a smooth pour; if your mixture is too thick, stir in a tiny splash of milk until it flows easily. If you want to switch things up, a drizzle of lemon glaze or cream cheese frosting on top adds a delightful twist. Honestly, don’t be afraid to play around—this recipe is forgiving and adaptable. Plus, I’ve learned that a little extra cinnamon or a pinch of nutmeg can elevate the flavor beautifully. The best part is, each time I make it, I get closer to that perfect, bakery-worthy slice I dream of.
Storing and Reheating Tips
This cake keeps beautifully for a few days if stored properly. For short-term storage, cover it with plastic wrap or keep it in an airtight container at room temperature—up to two days. Just remember, the moisture from the zucchini might make it a little softer over time, so if you prefer it crispy the next day, pop slices in the toaster oven for a few minutes. To keep it longer, wrap the cake tightly in plastic wrap and foil, then freeze for up to a month. I love doing this because it makes weeknight desserts a snap—just defrost and enjoy.
If you’ve glazed it, adding the glaze just before serving keeps it from getting soggy. To reheat, warm slices in a microwave for about 15-20 seconds or in a low oven (around 300°F) for 10 minutes. Trust me, the smell alone will make your kitchen feel inviting all over again. For best results, reheat only what you plan to eat in one sitting, so the rest stays fresh for longer.
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake is one of those recipes I keep coming back to—it’s like comfort in every bite, with just the right amount of sweetness and that tender crumb everyone loves. The best part is, it’s forgiving and adaptable; I’ve tweaked the spices, added nuts, even swapped in different fillings, and it always turns out beautifully. Plus, knowing I can sneak veggies into something so indulgent makes it even more special. Whether you’re baking for a lazy weekend morning, a brunch gathering, or just because you need a little treat, this cake never disappoints. It’s simple, satisfying, and filled with those cozy flavors that bring everyone together. I hope you give it a try and love it as much as my family does—be sure to let me know how yours turns out or share your own twist in the comments below. Happy baking, my friend!
spaghetti squash
Ingredients
Method
- Preheat the oven to 400°F. Line a baking sheet with foil. Cut the squash in half lengthwise, scrape out the seeds, and season with salt and pepper. Place face down on the baking sheet and roast for 60-65 minutes until flesh is soft.
- While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain.
- Once the squash is cooked and cooled slightly, scrape out the flesh with a fork into a bowl.
- Mix the spaghetti squash strands with olive oil, Parmesan, and chopped bacon. Serve warm.
