Easy Spiralized Squash Pesto with Tomatoes
There’s something about this zucchini cinnamon swirl cake that takes me straight back to my grandma’s kitchen—warm, cozy, and filled with the sweet smell of cinnamon wafting through the air. I remember sneaking bites of the slightly crisp edge while she wasn’t looking, feeling all sneaky but also totally loved. It’s one of those recipes that’s been in my family for years, passed down from my mom to me, with a few of my own twists. Honestly, it’s a lot like that beloved carrot cake—moist, flavorful, but it has this lovely surprise swirl of cinnamon-spiced goodness that keeps everyone coming back for seconds. This one’s a lifesaver on busy nights, or when you want to impress friends with something that tastes fancy but is actually pretty forgiving to make. And let’s be honest, I’ve tested this with almond milk, coconut oil, and even a bit of mashed banana — it’s resilient and forgiving, just like a good friend. The smell alone when it’s baking makes your whole house feel like a hug. Trust me on this one, you’re gonna adore it. And hey, the kids ask for this all the time—my secret weapon for sneaking in some veggies too!
What is a Zucchini cinnamon swirl cake?
This zucchini cinnamon swirl cake is essentially a moist, tender cake made with shredded zucchini—yes, zucchini!—which keeps it wonderfully moist and adds a subtle veggie boost. Think of it as a cross between a coffee cake and a quick bread, but with a lovely swirl of cinnamon sugar that makes each bite feel special. The name might sound fancy, but it’s really just a cozy treat that you can whip up on a weekday or serve at brunch without breaking a sweat. It’s kind of like those classic zucchini breads, but with a prettier presentation and a little swirl of cinnamon that turns every slice into a cinnamon roll surprise. The zucchini disappears into the batter, leaving behind a light, airy crumb that’s just perfect with a cup of coffee or milk. I love how versatile this recipe is—you can swap out ingredients, add nuts or raisins if you fancy, or keep it simple and let the cinnamon shine. Think of it as a comforting, sweet hug in every slice.
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl cake is how effortlessly delicious it is. The flavor is warm and inviting—think cozy cinnamon combined with just a hint of sweetness that’s not overpowering. It’s honestly one of those recipes that tastes even better the next day, once all the flavors have had time to settle in. Plus, it’s super simple—no fancy gadgets or complicated techniques required. I always do this when I’m short on time but craving something homemade and soul-soothing. The ingredients are budget-friendly and easily found at any grocery store, which makes it a regular on my weeknight dessert list or a quick snack for the kids. Since shredded zucchini is the star, it’s also a sneaky way to get some greens into the family without any fuss. I’ve made this countless times, tweaking the cinnamon levels or swapping oil for applesauce, and it never fails to turn out moist, flavorful, and pretty! And let’s not forget—my kids actually ask for seconds, which is rare around here. Whether it’s served warm, with a drizzle of glaze, or just plain with a cup of tea, this cake wins hearts every time.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake is honestly a breeze. You start by shredding zucchini and squeezing out some excess moisture—trust me, it makes a difference in keeping the cake tender. Mix your dry ingredients, then combine wet ingredients separately. Fold everything together gently—no overmixing! Pour half the batter into your prepared pan, dollop on the cinnamon sugar filling, swirl, then top with the remaining batter. Bake until golden and a toothpick comes out clean. It’s forgiving, quick, and the smell alone is worth every minute. Because the zucchini melts into the batter, the texture is soft and moist with a lovely cinnamon swirl running through it—like a beautiful, edible art piece you can eat for breakfast or dessert. The best part? You don’t need any fancy equipment—just a bowl, a spoon, and your oven. I love that I can make it in under an hour, and it always turns out perfectly every single time.
Ingredients
For the Main Batter:
– 2 cups shredded zucchini (grab fresh zucchinis, about 2 medium-sized) – I always do this when I want it super moist.
– 1 ½ cups all-purpose flour — trust me, don’t skip sifting for a lighter crumb.
– 1 cup granulated sugar — adjust if you like it less sweet.
– ½ teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 teaspoon ground cinnamon (plus some for the swirl)
– ½ cup vegetable oil or melted butter — I tested this with coconut oil, and it was divine!
– 2 large eggs
– 1 teaspoon vanilla extract
For the Filling:
– ¼ cup brown sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons softened butter or coconut oil — I love it with butter, but coconut oil works well too.
For the Glaze (Optional):
– ½ cup powdered sugar
– 1-2 teaspoons milk or cream — add gradually for your preferred consistency. I’ve tested with almond milk, and it’s deliciously light!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch loaf pan or round cake pan with butter or non-stick spray. You can also line it with parchment for easy removal. Trust me, nothing’s worse than a crumb stuck to the pan at the last minute!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Sifting is a good idea here—it keeps the batter light and smooth, especially if you want a fluffy crumb. I’ve learned this the hard way—overmixing can make the cake dense, but gently folding the ingredients keeps it tender.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, then stir in the vanilla and oil. I like to warm the oil just slightly—makes everything blend smoother. Add the shredded zucchini (squeeze out as much moisture as possible beforehand; I do this over the sink with a clean towel). Mix until everything is nicely combined. The zucchini should look well incorporated without streaks of moisture.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to fold gently—don’t overstir; just until no streaks remain. The batter will be thick but moist, which is perfect for that tender crumb we want.
Step 5: Prepare Filling
Mix together the brown sugar, cinnamon, and softened butter. It’s kind of like making a cinnamon sugar paste—perfect for swirling through the batter. Feel free to add chopped nuts or raisins if you’re feeling extra indulgent.
Step 6: Layer & Swirl
Pour half of your batter into the prepared pan. Spread evenly. Spoon or dollop half of the cinnamon filling over the batter, then use a knife to swirl gently—nothing crazy, just enough to create pretty ribbons. Repeat with remaining batter and filling to make sure every slice gets that cinnamon goodness.
Step 7: Bake
Pop the pan into the oven and bake for about 40-45 minutes—start checking at 40. When a toothpick inserted into the center comes out clean, it’s done. If it starts to brown too quickly, tent with foil. Ovens vary, so trust your smell and toothpick test!
Step 8: Cool & Glaze
Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack. If you’re adding glaze, do it once it’s mostly cooled—this way it won’t melt off the top. Whisk powdered sugar with milk or almond milk until smooth, then drizzle over generously. The glaze adds just a touch of sweetness and makes it look bakery-worthy!
Step 9: Slice & Serve
Use a sharp serrated knife for clean slices. Serve warm with a smear of butter or enjoy it plain with coffee. My personal favorite is a slice straight from the fridge the next day—frosty and firm, it’s like a whole different treat. Either way, plus a cup of your favorite brew, this is pure comfort.
What to Serve It With
This cake is incredibly versatile. For breakfast, it pairs beautifully with a steaming mug of coffee or a glass of cold milk. I love serving slices with a pat of butter melting on top, especially if it’s still slightly warm. It’s also fantastic brunch fare—pair it with fresh fruit slices, a dollop of Greek yogurt, or even some toasted nuts sprinkled on top for a bit of crunch. And of course, as an afternoon snack, it’s great with tea or a latte.
For dessert, I like to serve it with a dusting of powdered sugar or drizzled caramel, maybe even with a scoop of vanilla ice cream if I’m feeling indulgent. Kids adore the cinnamon swirl, so I usually serve it as a treat after dinner or packed in lunchboxes. The compliments I get are priceless—my secret weapon for happy mornings and cozy afternoons alike.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Cake
Over the years, I’ve learned a few tricks that make this cake turn out even better. First, be sure to squeeze out excess moisture from the zucchini — I do this by wrapping shredded zucchini in a clean kitchen towel and pressing out the water like you’re wringing out a sponge. It keeps the cake from becoming soggy. Second, don’t overmix after adding the wet to the dry ingredients—stir just until combined. Overmixing can give you a dense crumb, and nobody wants that!
When swirling the cinnamon filling into the batter, I like to reserve some to sprinkle on top before baking—this creates a prettier, more dramatic swirl. Trust your nose and eyes—if it smells like cinnamon heaven, you’re doing it right. You can absolutely swap the white sugar for honey or maple syrup if you prefer a more natural sweetness, but adjust the liquid content accordingly to keep the batter from becoming too runny.
Oven placement matters, too. Bake in the middle rack for even heat distribution, and if your oven runs hot, tent the top with foil halfway through. And for the glaze, I always add a splash more milk if it’s too thick or a sprinkle of extra sugar if too runny. It’s all about adjusting as you go—cooking is part science, part art, and a whole lot of love. I’ve tested many variations, and honestly, the simple version wins every time.
Storing and Reheating Tips
This cake keeps well stored in an airtight container at room temperature for up to 2 days—cover it gently to prevent it from drying out. For longer storage, pop it into the fridge for up to 4 days, but I recommend bringing it to room temperature or warming slices gently in the microwave for a minute before serving. If you’ve added glaze, wait until just before serving to apply it to keep everything fresh and shiny.
If you want to save a slice for later, I recommend wrapping it tightly in plastic wrap and freezing it for up to 3 months. Thaw in the fridge or leave at room temperature for a quick snack. When reheating, a gentle 20-30 second zap in the microwave restores its moist, tender texture perfectly. Just beware, the glaze might need a quick touch-up afterwards.
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon swirl cake is a true comfort treat—that moist crumb, the aromatic cinnamon, and that gorgeous swirl make every slice feel like a little celebration. Over the years, I’ve made this so many times it feels like a warm hug from the kitchen. It’s perfect for breakfast, brunch, or simply whenever you need a sweet pick-me-up. I love how adaptable and forgiving it is; you can swap ingredients, add nuts or dried fruit, or keep it simple—every version is a winner. Plus, it’s sneaky—because of the zucchini, it’s a backstage vegetable, hiding in plain sight while adding moisture and nutritional goodness. My family asks for it often, and I never mind whipping it up because I know it’ll bring smiles all around. So go ahead, give it a try! And don’t forget to tell me how yours turned out. Happy baking, friends! And remember—baking is all about love, patience, and a little bit of cinnamon magic.
spaghetti squash
Ingredients
Method
- Cut squash in half lengthwise, scoop out seeds and fibers.
- Place in a microwave safe dish and cover. Microwave 8-9 minutes.
- Remove from the microwave and scoop out flesh with a fork into a large bowl.
- Meanwhile, in a small blender combine basil, garlic, olive oil, parmesan cheese, salt and pepper and puree until smooth.
- Combine pesto with two cups of spaghetti squash (save any remaining squash for another recipe).
- Add tomatoes and season with additional salt and pepper.
