Easy Chocolate Peanut Butter Overnight Oats
If you’re like me, breakfast should never be boring. I still remember my grandma’s kitchen—filled with the smell of fresh coffee, warm cinnamon, and something sweet baking in the oven. That cozy feeling, the kind that makes you want to linger at the table, chatting with loved ones—this zucchini swirl coffee cake captures all of that. It’s a little bit nostalgic, a little bit indulgent, and surprisingly easy to make. And honestly, I always do this when I need a quick treat to brighten up a lazy weekend or a busy weekday morning. The best part? The swirled ribbon of moist zucchini—really, it’s like sneaking vegetables into dessert without anyone noticing. My kids ask for this all the time, and I love how it feels like a little hug in every slice. Trust me, once you try this, it’ll be your new favorite baking buddy—perfect for any time you want something warm and comforting but don’t want to fuss too much in the kitchen.
What is Zucchini Swirl Coffee Cake?
Think of this zucchini swirl coffee cake as a cross between your favorite morning muffin and a gooey cinnamon roll, all wrapped up into one cozy slice. It’s essentially a luscious, tender cake with grated zucchini woven into the batter, giving it that secret moisture and a subtle veggie boost. The swirl in the middle is a cinnamon-spiced sugar mixture that melts into every bite, creating a gorgeous marbled pattern—something that looks just as pretty as it tastes. The origin? Well, it’s the kind of recipe that feels like a modern twist on grandma’s classic baked goods. I’ve tested it with all sorts of zucchinis—green, yellow, even the tiny baby ones—and honestly, they all work. Its concept is simple: a slightly dense yet tender cake with a beautiful swirl of cinnamon and sugar. It’s a little piece of heaven, perfect for breakfast, brunch, or an afternoon coffee break.
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how effortless it is to pull together. You know those recipes that seem fancy but are secretly super simple? That’s this one. The smell alone brings everyone to the kitchen—think warm cinnamon and caramelized sugar, co-mingling with that fresh zucchini aroma. It’s surprisingly budget-friendly too—most of what you need are pantry staples and a couple of zucchinis from your garden or the farmers’ market. Plus, it’s incredibly versatile. Want to make it dairy-free? I’ve tested this with almond milk, and it made the cake even creamier! Prefer less sweetness? Just cut back on the sugar or swap in natural sweeteners. The best part? It stays moist and tender for days—if it even lasts that long, because I’ve made this countless times and it never fails to disappear in minutes at my house. Whether breakfast, dessert, or a sneaky snack, this cake feels like a warm hug at any hour.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This cake comes together in just a few steps—mix the moist batter, prepare the cinnamon-sugar swirl, layer everything in your pan, swirl for that pretty marble effect, and then bake! What makes this method special is how straightforward it is: no fancy techniques, just good old-fashioned mixing and layering. It’s perfect for busy mornings or when you want a little homemade comfort without a lot of fuss. Trust me, once you get the hang of the swirl technique, it’s almost too pretty to eat—almost. The result is a moist, tender cake with bursting cinnamon flavor and a hint of zucchini that keeps it from feeling overly sweet or heavy. And when it comes out of the oven? The aroma alone will make your whole house smell like a cozy bakery!
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour (try unbleached for a slightly nuttier flavor)
- ¾ cup granulated sugar (trust me, it’s just right)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 cup grated zucchini (squeeze out excess moisture, I always do this with a clean kitchen towel)
- ½ cup buttermilk or milk (or almond milk for dairy-free)
For the Filling:
- ¼ cup brown sugar (light or dark, your choice)
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter or coconut oil
For the Glaze:
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (adjust for your preferred consistency)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper if you like. This makes it easier to lift out that gorgeous slice later. I always do a quick spray of baking spray, especially around the edges—no sticking chess here!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This step ensures everything is evenly distributed, so each bite is perfectly flavored. I like to do this first, just so all the spices get cozy in the flour—less clumping later.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, oil, vanilla, and buttermilk. Stir in the grated zucchini, making sure it’s nicely coated. I always squeeze out the excess moisture from the zucchini—I’ve learned that this prevents your cake from turning into a soggy mess, especially if your zucchini is extra watery.
Step 4: Combine
Pour the wet ingredients into the dry and gently fold until just combined. Don’t overmix; the batter should be thick but smooth. Overmixing is a common mistake I made in the beginning—it makes the cake tough, so just stir until everything looks integrated.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and melted butter in a small bowl. It should resemble a crumbly, cinnamon-sugar paste. This will be the sweet, spicy ribbon that swirls through your cake. You can add a pinch of nutmeg or ginger if you want to spice things up!
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, spreading evenly. Sprinkle half of the cinnamon mixture over it. Add the remaining batter on top, then dollop the rest of the cinnamon sugar. Using a butter knife or skewer, gently swirl through the batter—try creating a figure-eight pattern for that beautiful marbled look. Don’t overdo it—you want nice streaks, not a muddy mess.
Step 7: Bake
Bake for about 35–40 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean, you’re good. Every oven is different, so start checking around the 33-minute mark. The top should be golden and a little cracked, with the aroma filling the house—trust me, it’s pure cozy magic.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes before transferring to a wire rack. While it cools, mix your glaze ingredients. Once the cake is just warm, drizzle the glaze over the top. The warmth will help it soak in just a little, but don’t wait until it’s cold—this keeps the glaze glossy and attractive.
Step 9: Slice & Serve
Use a sharp knife to cut into tidy slices. Because of the zucchini, this cake stays moist for days—if you don’t eat it all right away! Serve with a dollop of whipped cream, extra glaze, or a simple dusting of powdered sugar. I love pairing this with a strong cup of coffee or even a chai latte—though honestly, it’s good on its own, too.
What to Serve It With
This cake is such a versatile little number. For breakfast, I love pairing it with a hot cup of coffee or a glass of cold milk—it’s almost like a guiltless treat for lazy mornings. My family enjoys it for brunch, sliced thick with a smear of butter or cream cheese. It’s also perfect as a dessert—warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. And on cozy nights, I serve slices with tea and a good book. My kids ask for this all the time during slice-of-life family weekends or when friends drop by. It’s the kind of recipe that makes everyone feel like they’re getting a warm hug—even if they’re in sweatpants!
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
After making this endless times, I’ve learned a few tricks that really help elevate the finished product:
- Zucchini Prep: Always squeeze out as much moisture as you can—this is crucial. I use my hands or a clean kitchen towel to wring out the grated zucchini until it’s almost dry. Otherwise, the batter gets too watery, and the cake gets dense or crumbly.
- Mixing Advice: Be gentle when folding the wet into the dry—they just need to come together. Overmixing is the enemy! Think of it as hugging the batter—just enough to get everything combined.
- Swirl Customization: Feel free to get creative. Switch up the cinnamon with a dash of cardamom or add chopped nuts for crunch. I love making a few different versions based on what I have in the pantry.
- Ingredient Swaps: Want a healthier spin? Use half whole wheat flour, or swap sugar for honey or maple syrup—just keep an eye on the texture, since liquids will adjust how moist it turns out.
- Baking Tips: Rotate your pan halfway through for even baking, especially if your oven has hot spots. Check for doneness early—overbaked, it’s dry, and nobody wants that.
- Glaze Variations: Mix in a splash of lemon juice or a pinch of spices like nutmeg or ginger in the glaze for extra flavor. You can also top with chopped nuts or coconut flakes for added texture.
This particular cake has evolved over the years—I’ve learned the hard way that too much zucchini can turn it into a pudding, but too little makes it dry. Finding that perfect moisture balance is what makes this recipe really special. Plus, don’t stress if your swirl isn’t perfect—that’s part of the charm! Every cake is a tiny piece of art, imperfect and unique.
Storing and Reheating Tips
This cake stays soft and flavorful for days if stored properly. I usually keep leftovers in an airtight container at room temperature for up to 2 days—cover it loosely with foil or a cloth so it doesn’t get crusty. If I want to keep it longer, I pop it in the fridge, wrapped tightly, for up to 4 days. It’s actually still delicious cold or gently warmed in the microwave for about 20 seconds. Freezing is a good option, too—just wrap slices individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature or in the fridge before serving. If you add the glaze later, it’s best to wait until reheating so it stays shiny and fresh. I like to warm a slice until it’s just heated through—moist, with the cinnamon aroma wafting through the house—and then drizzle some fresh glaze on top for that perfect finishing touch.
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake is more than just a recipe; it’s a gentle reminder that baking can be simple, comforting, and simply delicious. It’s a crowd-pleaser at breakfast tables, a cozy pick-me-up after a long day, and even a sneaky way to get kids eating their vegetables—without a fuss. Over the years, I’ve tweaked and perfected it, and honestly, it never disappoints. Every bite is moist, cinnamon-scented, and just *right*. If you give this a try, I’d love to hear how yours turns out—tag me in your photos, share your tips, or just tell me your favorite way to enjoy it. Happy baking, and remember—food is all about the love and memories you create in the kitchen. Cheers to many more delicious mornings!
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 until smooth.
- Pour the wet ingredients into the dry ingredients and mix well.
- Transfer the mixture into a glass container and refrigerate overnight.
- In the morning, stir the oats. If desired, add a splash of milk for creaminess.
- Top with extra peanut butter and serve cold.
