Sweet Cherry Puppy Treats How To Make Them
There’s just something about waking up to a warm, fragrant slice of coffee cake that makes my whole day better. I remember my grandma baking these for Sunday mornings, the smell drifting from her cozy kitchen, filling every corner with cinnamon and sweet batter. Over the years, I’ve tweaked and tested this zucchini swirl coffee cake so many times — it’s become my go-to when I want something comforting but a little special. What I love most about this is how sneaky it is; the zucchini adds moisture and a subtle veggie boost, but you’ll be too busy savoring that buttery, cinnamon swirl to notice. Honestly, it’s a total crowd-pleaser — my kids ask for this all the time, and it disappears in minutes at my house. It’s a great way to sneak some greens into breakfast, and trust me, once you taste it, you’ll be making it weekly. Plus, this one’s a lifesaver on busy nights — quick to mix, incredible to enjoy. Ready to cozy up with a slice? Let’s get baking!
What is Zucchini Swirl Coffee Cake?
This zucchini swirl coffee cake isn’t your everyday slice — think of it as a tender, slightly crumbly cake layered with a cinnamon-sugar frosting swirl. The name says it all: zucchini is the secret ingredient that keeps the batter moist and tender, kind of like a bread but velvety-soft in every bite. It’s essentially a hybrid of a classic coffee cake and a quick sweet bread, made rich with buttery goodness and topped off with that irresistible cinnamon swirl. I like to call it “sneaky nutrition” because you get to enjoy a sweet treat without feeling guilty, especially when you’re secretly packing in vegetables. The swirl isn’t just there for looks — it adds that lovely cinnamon punch and a slight crunch that keeps each bite interesting. This cake is perfect for breakfast, brunch, or whenever you’re craving comfort with a bit of a twist. Think of it as a baked hug that you can enjoy any time of day!
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how—it’s honestly, so forgiving. You don’t need any fancy ingredients, just pantry staples that you likely already have lying around. The batter comes together in minutes, and the zucchini melts right into the moist crumb — I’ve tested this with fresh and frozen zucchini, and honestly, frozen works just as well when you squeeze out the excess moisture. Plus, the flavor! The cinnamon-sugar swirl is like a mini explosion of cozy warmth in every bite. It’s sweet but not overly sugary, so my kids actually ask for seconds, and I feel good knowing they’re eating vegetables, too. This cake is versatile — you can make it more decadent with a cream cheese glaze or keep it simple with powdered sugar dusted on top. And because it’s so affordable, it’s a win in my book for those busy mornings or laid-back weekends when you want something homemade but don’t want to fuss too much. Honestly, once you’ve made this a couple of times, it’s like your secret weapon — quick, delicious, and a little nostalgic.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This zucchini swirl coffee cake is surprisingly simple to make. You start by grating and squeezing out excess moisture from the zucchini to keep the cake nice and tender. While that’s happening, you mix up your dry ingredients in one bowl and wet ingredients in another. Then, you gently combine everything — no overmixing — to keep it light and airy. The cinnamon-sugar swirl is made by mixing cinnamon with sugar, and then you spread half of the batter into a prepared pan, dollop on the cinnamon mixture, swirl it with a knife, add the rest of the batter, and swirl again. Bake until a toothpick comes out clean, cool slightly, and then finish it off with a dusting of powdered sugar or glaze if you’re feeling fancy. The whole process from start to finish takes around an hour—perfect for a cozy weekend morning or an impromptu brunch. What makes this recipe special is how moist and flavorful it turns out — a true testament to how zucchini keeps things from drying out, even in a baked good.
Ingredients
For the Main Batter:
- 2 cups grated zucchini (about 1 medium zucchini; fresh or frozen)
- 1 ½ cups all-purpose flour (or gluten-free blend if needed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup unsalted butter, melted (or olive oil for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- ⅓ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon melted butter (optional, for extra richness)
For the Glaze:
- ½ cup powdered sugar
- 1-2 teaspoons milk or cream
- ½ teaspoon vanilla (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper. This little step will save you from pulling out a sad, broken cake later. If you’re using frozen zucchini, be sure to thaw and squeeze out all excess water — trust me, soggy batter is a no-go for this one.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures everything is evenly distributed and makes your batter super light and fluffy from the start. I always do this before adding wet ingredients—that way, no clumps or uneven pockets of baking soda sneaking in.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, then add melted butter, vanilla, and sugar. Whisk until smooth. Now, fold in the grated zucchini. Here’s a little trick I learned: use a spatula to gently lift and fold the zucchini into the wet mixture — it helps keep the batter airy and light. If you’re using frozen zucchini, make sure you’ve squeezed out as much moisture as possible, or your cake might end up a little wetter than you want.
Step 4: Combine
Pour the wet ingredients into the dry and stir gently — just until combined. Overmixing can make the cake dense, and nobody wants that! If you see a few lumps, that’s good; it’s better than overworking the batter. The key is a gentle touch.
Step 5: Prepare Filling
Mix the cinnamon and brown sugar together in a small bowl. If you like it extra rich, stir in melted butter. This will create that gooey cinnamon swirl that tastes just like those fancy coffee cakes but without the fuss.
Step 6: Layer & Swirl
Spread half of the batter into the prepared pan and dollop half of the cinnamon-sugar mixture on top. Using a toothpick or skewer, swirl through the batter gently — don’t overdo it, or the swirl will disappear! Then, add the remaining batter and swirl again for that beautiful marbled effect. It looks fancy but is so easy to do.
Step 7: Bake
Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. My oven runs a little hot, so I start checking around 38 minutes. Oven temps can vary, so keep an eye on it. When it’s done, the top should be golden, and the aroma will have everyone peeking into the kitchen.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes. If you wait too long, the swirl might set, making it harder to cut clean slices. For a pretty finish, whisk together powdered sugar, vanilla, and just enough milk or cream to make a pourable glaze. Drizzle over the cake when it’s just warm — that’s when the glaze seeps into all the nooks and crannies.
Step 9: Slice & Serve
Use a serrated knife for clean cuts, and serve warm or at room temperature. I love a light dusting of powdered sugar or a dollop of whipped cream on the side. And don’t forget a nice cup of coffee — it’s basically mandatory. This cake is equally amazing on a lazy Sunday brunch or a special breakfast treat. My family always asks for seconds, and I swear, there’s a moment of pure happiness when that cinnamon swirl hits your tongue.
What to Serve It With
This zucchini swirl coffee cake is super versatile. For mornings, I keep it simple — a cup of strong coffee or a latte, and maybe a handful of fresh berries. It’s amazing toasted the next day, with just a touch of butter melting into that crumbly top. For brunch, I love serving it alongside a fruit salad or yogurt parfait, adding a splash of honey or maple syrup. It’s also a cozy dessert if you warm a slice and top it with a scoop of vanilla ice cream or whipped cream — pure comfort food. And on casual days, my kids love breaking off chunks with a glass of cold milk or a mug of hot cocoa. This cake feels like a hug on a plate, and I swear, the smell alone makes everyone smile.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Great bakers are made with little tricks — and I’ve learned plenty over the years. First, always squeeze out as much moisture as you can from the zucchini. I use a clean kitchen towel or cheesecloth — it’s a game changer for keeping the batter from turning into zucchini soup. Second, don’t overmix once you add the wet to the dry — that’s the quickest way to dense cake. I like to fold gently until just combined; it keeps everything fluffy. When swirling, try to create a balanced pattern — too much swirl, and you lose the lovely marbled look; too little, and it’s just streaks. A good tip is to add the filling in dollops and drag a toothpick or skewer through it for a natural marbling effect. For ingredients, feel free to swap the all-purpose flour for almond or oat flour; I tested this with almond flour, and it turned out moist and flavorful, just a bit denser. When baking, consider lowering the temperature if your oven runs hot — that’s how I avoided burnt edges. As for the glaze, I like to keep it light but flavorful — a splash of vanilla and just enough milk to drizzle smoothly. This recipe is forgiving and adaptable — I’ve even added chopped nuts or chocolate chips for a fun twist. Bottom line: trust your nose and visual cues — it’s pretty impossible to ruin this one!
Storing and Reheating Tips
One of the best parts of this cake is that it keeps beautifully. Store leftovers in an airtight container at room temperature for up to two days — just be sure to cover it well so it doesn’t dry out or pick up fridge odors. If you want it to last longer, pop it into the refrigerator for up to 4 days; just warm slices in the microwave for about 15 seconds to regain their softness. For freezing, wrap the whole cake tightly in plastic wrap and foil — it can last up to 3 months. To reheat, thaw overnight in the fridge, then warm in the microwave or oven until just heated through. If you decide to add the glaze later, wait until the cake is completely cooled so the glaze stays shiny and doesn’t melt into soggy patches. I’ve found that reheated cake still tastes amazing — it’s like a little piece of home no matter when you enjoy it. Keep an eye on moisture; if the cake seems a bit dry after reheating, a quick drizzle of warm glaze or a dollop of whipped cream works wonders. Trust me, leftovers never, ever last long in my house!
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake has become a staple in my baking rotation, and I honestly think it’s one of those recipes that make everyone feel at home—whether you’re celebrating, relaxing, or just needing a little sweet lift. It’s forgiving, versatile, and downright cozy. I love how the zucchini keeps it moist without adding any fuss, and the cinnamon swirl gives that lovely spicy kick that makes every bite memorable. I encourage you to try different tweaks—add nuts, swap the flour, or make it into muffins—and see what works for you. Most of all, have fun in the kitchen, because that’s where the magic happens. I’d love to hear how yours turns out — leave a comment or share your variations! Happy baking, my friend — there’s a warm slice waiting just for you.
Cherry Puppy Chow
Ingredients
Method
- In a microwave-safe dish, melt the vanilla bark for one minute. Stir and microwave for an additional 30 seconds until smooth and creamy. Mix in the cherry gelatin powder.
- Pour the melted chocolate mixture over the cereal in a large bowl. Gently stir to coat all the cereal evenly.
- Transfer the coated cereal into a large resealable plastic bag or container with powdered sugar. Seal and shake until evenly coated.
- Spread the coated cereal on a baking sheet lined with parchment paper. Sprinkle with additional sprinkles if desired. Let set for about 30 minutes or until firm.
