Easy Peanut Butter Cookie Dip Recipe
There’s something about baking with zucchini that feels like sneaking in a secret ingredient—healthy, sneaky, and totally delicious. I remember as a kid, my grandma would hide grated zucchini in her carrot cake, and I’d be surprised to find how moist and tender it was. Now, years later, I’ve taken that idea and turned it into my own favorite, cozy treat: a zucchini cinnamon swirl cake. It’s an explosion of warm cinnamon, gooey swirls, and tender crumbs that disappear in minutes at my house. Honestly, this one’s a lifesaver on busy nights when I want something sweet but don’t want to fuss with complicated desserts. Plus, my kids ask for this all the time, and I love that they’re getting a little veggie in the process! Trust me, once you try this cake, it’ll become a staple. The smell alone brings everyone to the kitchen—soft, spicy, and inviting. And best of all? It’s so simple to make. Even if you’re not a baking expert, you’ll find this recipe happily forgiving. I’ve made this with everything from almond milk to coconut oil, and every variation has turned out amazing. Let’s get baking!
What is a Zucchini cinnamon swirl cake?
Think of this zucchini cinnamon swirl cake as the lovechild of a cozy coffee cake and a moist, veggie-packed loaf. It’s essentially a tender, buttery cake infused with warm cinnamon and brown sugar, with generous ribbons of cinnamon-sugar swirl running through it. The zucchini is grated finely and quietly works in the background—adding moisture, richness, and a sneaky little health boost. The name might sound fancy, but really, it’s just a humble, homey cake that feels fancy enough for weekend brunch or a special breakfast, yet simple enough to whip up on a weekday. The beauty is in its versatility—you can top it with a drizzle of glaze, some cream cheese frosting, or just a dusting of powdered sugar. It’s a perfect way to get that *something* sweet with a little extra veggie love tucked inside. And if you’re like me, you’ll love how it becomes a go-to when you want a comforting, homemade treat that’s as pretty as it is delicious.
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl cake is how it manages to be both cozy and clever. The flavor? Oh, it’s got that nostalgic cinnamon-spice aroma that fills the house—I swear, the smell alone makes everyone start their day on a happy note. Plus, the cake’s texture is just perfect: soft, moist, with those cute little cinnamon-sugar swirls creating pockets of extra sweetness and spice in every bite. The best part? It’s incredibly easy to make. No complicated frosting or fancy equipment needed—just a bowl, a whisk, and some patience while it bakes. Honestly, I’ve tested this with ingredients I always have on hand: whole wheat flour, Greek yogurt for extra creaminess, and even a splash of vanilla for depth. It’s budget-friendly, too! The ingredients are simple, and you can customize the sweetness or spice level to your liking. This dessert is flexible enough for breakfast, brunch, or a cozy afternoon snack, and it’s always a hit with family and friends. Plus, my kids ask for it all the time, and that’s saying something—that’s how good it is!
How do I make Zucchini Swirl Cake?
Quick Overview
This cake comes together in just a few mixing bowls and some patience while it bakes. The batter is a straightforward mix of flour, sugar, eggs, and grated zucchini, with a cinnamon-sugar swirl layered in the center. The key is not overmixing so that it stays tender, and making plenty of that cinnamon swirl because it’s the star of the show. Once baked, you can add a glaze, or simply serve it warm with a dusting of powdered sugar. Honestly, I always do this when I need a quick dessert or morning treat—prepped in under 15 minutes, with oven magic doing the rest. The result? A beautiful, swirl-patterned cake that looks more complicated than it really is. Trust me, once you’ve done it a few times, it’s second nature.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or whole wheat for added fiber)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup vegetable oil or melted unsalted butter
– 1/2 cup plain Greek yogurt or sour cream
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeezed of excess moisture)
For the Filling:
– 1/2 cup brown sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons melted butter or olive oil
For the Glaze (optional):
– 1 cup powdered sugar
– 2-3 teaspoons milk or lemon juice
– A splash of vanilla (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch loaf pan or springform pan with butter or non-stick spray. Lining it with parchment paper makes removal a breeze. I always do this so I don’t wrestle with the cake when it’s hot—trust me, it’s worth the extra minute.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything’s well combined so you get an even rise and flavor.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs,
Peanut Butter Cookie Dip
Ingredients
Method
- In a small saucepan over medium heat, melt butter and whisk in the brown sugar and peanut butter. Heat until sugar dissolves (about one minute). Remove from heat and cool to room temperature.
- In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes). On low speed, add the cooled brown sugar mixture and mix until combined.
- Fold in mini chocolate chips and chopped Reese's cups. Serve immediately or refrigerate until ready to serve. Enjoy with pretzels, animal crackers, or graham sticks.
