Easy Strawberry Eclair Cake Delight
I remember the first time I baked this zucchini cinnamon swirl cake and how it filled my kitchen with the warm aroma of cinnamon, sugar, and fresh zucchini. It’s one of those recipes that feels like a warm hug on a busy weekday afternoon. My kids ask for this all the time, and honestly, I can’t blame them—there’s just something so comforting about biting into that moist, tender crumb with swirls of cinnamon-spiced goodness. It’s not just a cake; it’s a memory, a nostalgia-filled hug you can eat. And the best part? It’s ridiculously easy to make, even on nights when I’m exhausted or I just want to indulge without feeling guilty. Trust me, this one’s a lifesaver on busy nights or when you’re craving something sweet but don’t want to turn on the oven for a whole hour. Plus, using zucchini keeps it moist and adds a sneaky way to get some veggies in. I’ve tested this with different types of zucchini and even with almond milk — it’s always a hit. I think you’re going to fall in love with this as much as my family has! Let’s get baking!
What is a Zucchini cinnamon swirl cake?
This zucchini cinnamon swirl cake is basically a tender, moist cake loaded with grated zucchini, which acts like a natural secret ingredient for extra moisture and tenderness. Think of it as a cozy coffee cake or a quick breakfast treat, with the lovely swirl of cinnamon-sugar running through the middle. The name might sound fancy, but it’s really just a simple, homey bake that’s perfect for snack time, brunch, or even dessert. The swirl pattern makes it look fancy enough to serve to guests, but honestly, I make this in my pajamas. The cinnamon-spiced swirl is like that warm, sticky bun you crave but all in a manageable cake form. It’s essentially your new go-to when you want that sweet, comforting flavor with the added bonus of sneaking in some veggies. Plus, it stores beautifully and tastes just as good the next day (if it lasts that long!). It’s the kind of recipe you keep coming back to because it’s so forgiving and endlessly adaptable.
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl cake is how both simple and satisfying it is. The moment it hits the oven, the fragrance alone makes everyone stop what they’re doing. It’s like bringing a bakery home. The flavor? Oh, it’s heavenly—moist zucchini keeps the cake super tender, while the cinnamon swirl adds just the right amount of warm spice. I’ve made this countless times, and I swear, it never fails to impress. Budget-wise, it’s incredibly economical since zucchini is cheap and mostly grows abundantly in summer—plus, it’s a sneaky way to add a little nutrition to a treat.
And versatility? It’s perfect for breakfast, brunch, or a cozy afternoon snack. Serve it with a dollop of Greek yogurt for added creaminess or a drizzle of honey for extra sweetness. My friends often tell me it tastes like a fancy bakery treat but with the comfort of something homemade. The best part? You can customize it to your liking. Swap out the cinnamon for a touch of nutmeg or add chopped nuts to the batter. This recipe’s like a blank canvas that’s ready for your creative touch. Honestly, what I love most is how it reminds me of home and those lazy Sunday mornings when everything smells like cinnamon. That warmth? It sticks with you long after the last crumb is gone.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake comes together in just a few steps—mix the dry ingredients, whip up the wet, fold them together, add the zucchini, swirl in the cinnamon sugar, and bake. It’s all about keeping things simple and gentle—overmixing can make it dense, so I always stir just until combined. What makes this method special is how foolproof it is. The batter is moist but not runny, the swirl layers melt into the cake beautifully, and it bakes up just right—golden and fragrant with a slight rise in the middle. It’s perfect for those nights when I want something sweet but don’t want to fuss in the kitchen. The only trick is to not forget the zucchini—even if you’re in a rush, a quick squeeze of excess water makes all the difference in avoiding a soggy cake. Once out of the oven, you’ll want to let it cool just enough so it doesn’t fall apart when you slice—trust me, patience is key! Then, drizzle with a little glaze or just sprinkle some powdered sugar, and enjoy!
Ingredients
For the Main Batter:
- 1 1/2 cups all-purpose flour (I sometimes swap half for almond flour for a nuttier flavor)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup sugar (trust me, don’t skip this—I’ve tested with less and it’s just not the same!)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, grated and excess moisture squeezed out)
For the Filling:
- 1/4 cup brown sugar (or coconut sugar for a healthier spin)
- 2 teaspoons ground cinnamon (adjust to taste)
- Optional: a pinch of nutmeg or a dash of cardamom for extra warmth
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 teaspoons milk or cream (add more for thinner glaze)
- Optional: a splash of vanilla or lemon zest
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Grease or line a 9-inch loaf or cake pan with parchment paper—whatever you prefer. I like to give the pan a quick spray with non-stick spray and a sprinkle of flour to make sure nothing sticks. The smell of warm butter and flour is always a good sign!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. I always do this first because it evenly distributes the leavening agents and spice—prevents clumps. Plus, it’s satisfying to see everything come together in one smooth, fragrant mixture.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the sugar, oil, eggs, and vanilla until smooth. I test the oil temperature — if it’s too hot, the eggs might curdle, so just make sure everything is combined gently. I sometimes add a splash of almond milk here to give it a slight creaminess — it’s surprisingly good! When you add the grated zucchini, make sure it’s drained well, so your batter isn’t watery. I like to pat the zucchini dry with a paper towel after grating; it makes all the difference in a fluffy cake.
Step 4: Combine
Gently fold the wet into the dry ingredients, just until they’re barely mixed. Overmixing makes dense cakes—trust me on this! The batter should be thick but spreadable. If it seems too stiff, a touch more milk can help loosen it up.
Step 5: Prepare Filling
Mix the brown sugar and cinnamon in a small bowl. I like to add a pinch of nutmeg sometimes because it gives a little extra warmth. This will be our cinnamon-sugar swirl—spread it generously over the batter before adding the zucchini layer.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Evenly sprinkle the cinnamon-sugar mixture, then spread the grated zucchini over that layer. Top with the remaining batter, then use a knife or skewer to swirl through the batter, creating pretty marbled stripes. I try to make a figure-eight pattern to get lots of beautiful swirls—looks irresistible! Just be gentle — you don’t want to overmix and lose the visual effect.
Step 7: Bake
Pop it into the oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick in the middle—if it comes out clean, you’re golden. Oven times can vary—my old oven runs hotter, so I always start checking at 50 minutes. The top should be golden brown, and the scent should be divine. If the top browns too quickly, I cover the cake loosely with foil and keep baking.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes to set. Then, transfer to a wire rack to cool completely—cutting into a warm cake can be a sticky mess. Once cooled, whisk together your glaze ingredients until smooth, then drizzle generously over the top. The glaze adds a little sweetness and some shine, perfect for presentation.
Step 9: Slice & Serve
Use a sharp knife to cut clean slices. I love serving this slightly warm with a dollop of whipped cream or a spoonful of Greek yogurt. It’s also great crumbled over ice cream—trust me on this one. The moist crumb and cinnamon swirl make every bite a cozy, nostalgic experience. My family gets excited the minute I bring this out, and I never have leftovers for long!
What to Serve It With
This cake pairs beautifully with a hot cup of coffee or tea, especially on a lazy Sunday morning. I love serving slices with a splash of cream or a drizzle of honey—simple, comforting, and just a little indulgent. For brunch, try piling it on a pretty plate with fresh berries and a dusting of powdered sugar. It’s also a perfect sweet ending after a hearty dinner, maybe with a side of vanilla ice cream or a slice of sharp cheddar cheese. When I want something more casual, I’ll keep it simple—just a mug of milk or a glass of cold almond milk.
This cake is a family favorite, and I’ve even made mini muffins out of the batter when I need a quick grab-and-go snack. My kids love it for after-school treats, and I secretly feel good knowing they’re eating something with added veggies. It’s a win-win for everyone!
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Cake
After making this a dozen times, I’ve gathered a few tricks to make it even better. First, when grating your zucchini, don’t forget to squeeze out excess water—no one wants a soggy cake! I usually use a clean dish towel or cheesecloth to wring out as much moisture as possible; it keeps the batter from being too wet and dense.
Second, mix just until combined. I’ve learned the hard way that overmixing leads to a heavy, gummy crumb, especially with zucchini in the mix. Use gentle folding strokes with a spatula, turning the batter over until combined.
For the swirl pattern, I recommend using a wooden skewer or butter knife—not a toothpick—so you can create those pretty, wide swirls that look almost like a cinnamon roll. Make sure to swirl enough for a visual effect, but not so much that it turns into a marbled mess.
If you want to customize this, try adding chopped nuts or chocolate chips into the batter or filling for extra texture and richness. I’ve also experimented with swapping the cinnamon for cardamom—delicious!
Baking time can vary depending on your oven and cake pan. Always check with a toothpick; I prefer a few minutes of test baking rather than risking overbaking. When it’s done, the edges should pull away just a little from the sides, and the top should have that beautiful golden hue.
Lastly, I like to add the glaze just before serving for maximum shine—if I make it ahead, I sprinkle powdered sugar instead, which also works wonderfully. It’s all about adjusting to your preferences, but these tips have helped me turn a good cake into an extraordinary one!
Storing and Reheating Tips
This cake keeps nicely for a couple of days—just cover it tightly with plastic wrap or store in an airtight container. I’ve found that storing it at room temperature in a cool place is fine for up to two days, but if you want to keep it longer, pop it in the refrigerator—just bring it to room temp before slicing for the best texture.
If you’re freezing slices, wrap each piece tightly in plastic wrap, then foil, and store for up to three months. When you’re ready to enjoy, let it thaw at room temperature or warm it briefly in the microwave for a few seconds. The zucchini keeps it super moist, so even after freezing, it tastes fresh and tender.
A little note about the glaze: if you’re storing the cake with glaze, keep it in the fridge and add the glaze just before serving to keep that shiny, fresh look. I tested this with leftover cake that was refrigerated overnight, and the glaze stayed glossy and inviting. If your cake is plain, a sprinkle of powdered sugar or a touch of honey can do the trick for an extra touch of sweetness. Like I said, it’s all about personal preference and making it work for your schedule!
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini cinnamon swirl cake has become my go-to for every occasion. It’s cozy enough for lazy Sunday mornings, versatile enough for brunch with friends, and indulgent enough to serve as a dessert. The best part? It’s so forgiving and adaptable—I’ve added my own twists, like nuts or coconut, and each version turns out delightful. It’s a testament to how simple ingredients can come together to create something truly special. I love how the scent of cinnamon and fresh zucchini makes the house smell amazing—and how everyone gathers around the table eager to dig in. If you’re looking for a new baking project, I wholeheartedly recommend giving this a try. Once you get the hang of it, you’ll be making it all the time. Happy baking, and I can’t wait to hear how yours turns out! Feel free to leave a comment or share your own tweaks—I truly love seeing this recipe become part of your home.
Strawberry Eclair Cake
Ingredients
Method
- Mix pudding mix with milk using a whisk. Beat for about 2 minutes, by hand. Fold in Cool Whip, set aside.
- Layer a 13x9 baking dish with one layer of graham crackers. Top with half of the pudding mix. Lay half of the sliced strawberries on top of the pudding. Repeat the layers with graham crackers, remaining pudding, and strawberries. Top with one more layer of graham crackers.
- For the frosting, mix melted baking chocolate with corn syrup. Add vanilla, butter, powdered sugar, and milk. Whisk thoroughly until smooth. Spread over top layer of graham crackers.
- Cover and refrigerate cake for 2 hours or overnight. ENJOY!
