Easy Chocolate Peanut Butter Overnight Oats
If you’re anything like me, you’ve probably stood in your kitchen late at night, craving something sweet but not wanting to dive into a big loaf of cake or a batch of cookies. That’s when I turn to this zucchini swirl cake — it’s a sneaky way to get that dessert fix while sneaking in some veggies! I remember the first time I made it; I was just experimenting with what I had in the fridge, and it turned out to be this glorious, moist cake with a beautiful marbled swirl. The smell alone brings everyone to the kitchen — warm, citrusy, and just a hint of sweetness. Honestly, my kids ask for this all the time, and I love how it’s a winner even on busy nights when I want to whip something up fast but still impress. And the best part? It’s so simple that even if you’re not a seasoned baker, you’ll feel like a pro the first time you try it. Trust me on this — once you make it, it’s gonna be a regular at your house, too.
What is Zucchini Swirl Cake?
This zucchini swirl cake is a moist, tender cake featuring grated zucchini folded into a classic vanilla batter, then swirled with a vibrant lemon glaze. Think of it as a mash-up between a quick bread and a layered cake, with gorgeous marbled swirls that look fancy but are super simple to make. The name says it all: zucchini provides moisture and a subtle flavor that doesn’t overpower, while the swirl of lemon glaze adds a fresh, tangy brightness. It’s essentially the kind of dessert that makes you feel clever for giving those leftover zucchinis a second life, plus it’s pretty much foolproof. I love that it’s not overly sweet but still hits that cozy, comforting spot. Plus, it’s perfect for breakfast, brunch, or a light dessert — the versatility makes it a favorite around here.
Why you’ll love this recipe?
What I love most about this zucchini swirl cake is how it balances flavor and simplicity like a charm. The flavor profile is fresh and vibrant thanks to that zingy lemon glaze, which cuts through the natural sweetness of the zucchini. The cake itself is ridiculously tender — I’ve tested this with pretty much every type of zucchini I could find, and no matter what, it turns out moist and fluffy every time. Trust me, this one’s a lifesaver on busy nights; I throw it together in no time, and it’s always a hit. Budget-wise, it’s gentle on the wallet — all you need are pantry staples and a fresh zucchini at worst. Plus, the visual appeal! Those beautiful marbled swirls make it feel like a bakery masterpiece coming straight from your oven. My kids actually ask for seconds — and that’s saying something. It’s also versatile: enjoy it with coffee in the morning, as a summery brunch treat, or even as a light dessert after dinner. It’s one of those recipes I keep in my back pocket for when I want to impress without stress.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake comes together in just a few simple steps: grate the zucchini, mix your dry ingredients, combine with wet ingredients to make a smooth batter, then layer it in the pan with a zingy lemon glaze swirling through. Pop it in the oven, and before you know it, you’ll have a fragrant, moist cake with that irresistible swirl pattern. The best part? The whole process is straightforward, and I promise, you don’t need any fancy equipment—just a basic mixing bowl and a loaf pan. Honestly, once you get the hang of swirling the batter, it’s almost meditative. It’s a classic example of how simple ingredients can become something really special — no fuss, just flavor and love.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 1 medium zucchini, shredded, excess moisture squeezed out)
– 1 1/2 cups all-purpose flour (or use a blend of whole wheat for extra health perks)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup sugar (or honey/simple syrup for less sweetness)
– 1/2 cup vegetable oil (or melted coconut oil for flavor)
– 3 large eggs
– 1 teaspoon vanilla extract
For the Filling (Lemon Glaze):
– 1/2 cup powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest (optional but adds a nice tang)
– A splash of milk or water if needed for desired consistency
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray, and line it with parchment paper if you like easy removal. It always helps to prep early so you’re not frantically searching while your batter is ready.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Sifting isn’t necessary but it sure makes the batter extra light.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, sugar, and vanilla until well combined. Add the oil and stir until smooth. Now, fold in the grated zucchini, making sure the moisture is squeezed out beforehand — I’ve learned the hard way that too much water makes the batter runny and less fluffy.
Step 4: Combine
Gradually add the wet mixture into the dry ingredients, folding gently until just combined. Do not overmix — this keeps the cake tender.
Step 5: Prepare Filling
Mix the powdered sugar with lemon juice and zest until smooth. If it’s too thick, splash in a little milk or water; if it’s too thin, add a bit more powdered sugar. This glaze should be pourable but not runny.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, then drizzle half of the lemon glaze over. Repeat with remaining batter and glaze. Use a skewer or a butter knife to swirl the batter and glaze together, creating that pretty marbled look. This is where the magic happens — don’t be afraid to go in circular motions, making sure the swirl is bold but not muddled.
Step 7: Bake
Pop it in the oven and bake for 40-45 minutes. To test doneness, insert a toothpick into the center; it should come out clean. If you notice the top browning too quickly, loosely cover it with foil and keep baking.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. Once cooled slightly, drizzle with the remaining lemon glaze or dust with powdered sugar if you prefer a more understated look.
Step 9: Slice & Serve
The secret to pretty slices? Use a serrated knife and wait until the cake is fully cooled. Serve it on a plate with a cup of tea or coffee — trust me, it’s addictive!
What to Serve It With
This zucchini swirl cake is so versatile that it pairs well with just about anything. For a cozy breakfast, serve it alongside a steaming cup of coffee or tea, maybe with a dollop of Greek yogurt or a smear of butter. It’s perfect for brunch too, especially when topped with fresh berries or a dusting of extra lemon zest. And in the evening, it doubles as a light, citrusy dessert — a small slice goes a long way. I often keep some sliced strawberries or a handful of blueberries on the side just to add that extra pop of freshness. If I really want to feel fancy, I sprinkle a bit of chopped pistachios or almonds on top for crunch. Honestly, my family loves it any way I serve, which makes it one of those recipes I come back to again and again.
Top Tips for Perfecting Your Zucchini Swirl Cake
Having made this a dozen times, I’ve gathered a few tricks I swear by. First, when shredding zucchini, I always use a box grater and then squeeze out as much water as possible — trust me, this keeps the cake moist but not soggy. I’ve also learned to fold in the zucchini gently to keep the batter light, which results in that perfect fluffy crumb. For a bolder swirl, I sometimes add a pop of color with a dash of blueberry or raspberry puree in the glaze — pretty and delicious! Test your oven’s true temperature with an oven thermometer; I’ve baked this at slightly lower temps before, and it still turned out beautifully. When it comes to glazing, I prefer when it’s just thick enough to drip down the sides but not so runny that it makes a mess. Lastly, don’t rush the cooling process — patience really pays off for those clean, beautiful slices.
Storing and Reheating Tips
This cake keeps wonderfully, and I always make a couple of slices extra because it’s just as good the next day. Keep it covered with a plastic wrap or in an airtight container at room temperature for up to two days — just make sure it’s not in direct sunlight. For longer storage, refrigerate it; I recommend wrapping it tightly or placing it in a sealed container, where it’ll happily stay fresh for 4-5 days. To reheat, I’ll usually pop a slice in the microwave for about 10 seconds — just enough to bring out the warm, comforting flavors without drying it out. If you froze some, let it thaw overnight in the fridge, then warm gently. The lemon glaze might harden a bit, but a quick reheat softens everything up beautifully—and if the glaze gets a bit sticky, a quick drizzle of fresh lemon juice helps perk it right back up.
Frequently Asked Questions
Final Thoughts
This zucchini swirl cake is what I’d call a little slice of happiness. It’s a cozy, homey treat that never fails to bring smiles around my table, whether it’s a rushed Tuesday or a leisurely weekend brunch. The magic is in the simple ingredients turning into something special — moist, tender, and bright with that lemon glaze. It’s become a staple in my household because it’s forgiving, versatile, and downright delicious. And honestly, I love that it sneaks in a vegetable — proof that baking can be both comforting and a little sneaky. I encourage you to give this a try; tweak it to your taste, add your favorite berries or nuts, and make it your own. Happy baking — I can’t wait to hear how yours turns out! Be sure to leave a comment below or share your variations — I love hearing from fellow bakers.
overnight oats
Ingredients
Method
- In a large bowl, combine the oats, chia seeds, and cocoa powder. Set aside.
- In a medium bowl, whisk together milk, peanut butter, maple syrup, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir well to combine.
- Transfer the mixture into a jar or container, cover, and refrigerate overnight.
- In the morning, stir the oats and add extra milk if needed for desired consistency. Top with additional peanut butter and serve.
