Hazelnut Spread Pop-Tarts How to Make Them
Oh, I gotta tell you about this recipe that’s become a favorite around my house! It’s one of those cozy, slap-together desserts that somehow tastes fancy and comforting all at once. The smell alone when it’s baking — that warm cinnamon mixed with the subtle sweetness of zucchini — it’s enough to make everyone pause and come rushing into the kitchen. I’ve made this countless times, and honestly, it never fails to get rave reviews, especially from my kids who ask for seconds even when they’re *supposed* to be full. It’s perfect for breakfast on a lazy weekend, or a quick afternoon treat with coffee. And the best part? It’s incredibly easy to throw together. Like, I can do it with my eyes half-closed on busy weeknights when I just want something sweet without the fuss of a complicated dessert. trust me on this one — when you master the swirl, you’ll feel like a baking superhero. Plus, it’s so versatile; I’ve tested it with different kinds of nuts and extracts, and it always turns out amazing. Let’s get into it and make a dish that I promise will become a part of your regular rotation!
What is Zucchini Swirl Coffee Cake?
This Zucchini Swirl Coffee Cake is my slightly healthier take on a classic cinnamon swirl cake — with a secret ingredient that might surprise you: zucchini! Think of it as a tender, moist cake with a cinnamon-spiced rippled swirl running through it. The zucchini acts as a natural moisture booster, keeping the cake incredibly soft, while the cinnamon swirl adds that beautiful marbled effect you can’t resist slicing into. It’s essentially a veggie-packed snack disguised as a dessert — and honestly, I love sneaking zucchini into baked goods because it doesn’t compromise on flavor but adds a little extra moisture and nutrition. The name “coffee cake” might throw you off at first, but really, it’s perfect for breakfast, brunch, or whenever you need a comforting slice that hits all the right notes of sweet and spicy. Think of it as a cross between a quick bread and a cinnamon roll, but so much easier to make!
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how effortlessly cozy and delicious it is. The flavor? Oh, it’s packed with warm cinnamon, a hint of nutty sweetness, and a subtle vegetable surprise that keeps it incredibly tender. It’s not overly sweet, making it a perfect breakfast or snack that won’t send your blood sugar soaring. Plus, it’s super simple — you just mix, layer, swirl, and bake — and there’s no need for fancy tools or long waits. I’ve tested this with different ingredients, like swapping out part of the sugar for honey, or using almond milk instead of regular milk, and honestly, every variation still turns out fantastic. It’s budget-friendly too — just common pantry staples and a zucchini from your garden or the store. And versatility? Oh yes. My family loves this plain, but I’ve also drizzled it with cream cheese glaze, sprinkled chopped walnuts on top, or even served it warm with a dollop of whipped cream. It’s a one-bowl miracle that I always do this when I want a little comforting treat that’s a bit special but totally doable.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This cake starts with a simple batter made from basic ingredients like flour, sugar, eggs, and milk. I love how quickly it comes together — you just whisk everything, then pour part of the batter into your pan. Next, you spread a cinnamon sugar mixture over the batter, add the shredded zucchini on top, and then swirl the remaining batter over it all. The swirl pattern is totally forgiving — you don’t have to be perfect — and as the cake bakes, the flavors meld beautifully. It’s baked until golden and a toothpick comes out clean, then cooled slightly before glazing. The resulting cake is moist, fragrant, and swirled with cinnamon goodness. I love how versatile this method is too — once you get the hang of layering and swirling, you can play around with flavors or add-ins. It’s honestly one of those recipes that makes you feel like a boss in the kitchen, even if you’re a beginner!
Ingredients
For the Main Batter:
2 cups all-purpose flour (I usually pick organic or unbleached if I can find it), 1 cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon (the aroma alone is worth it).
For the Filling:
½ cup packed brown sugar, 1 teaspoon cinnamon, 1 cup finely shredded zucchini (squeeze out excess moisture, trust me!), a handful of chopped nuts if you like — pecans or walnuts work beautifully.
For the Glaze:
1 cup powdered sugar, 1-2 tablespoons milk or cream, a splash of vanilla (optional). Adjust for desired drizzling consistency. I sometimes add a sprinkle of cinnamon or a drop of lemon juice for a zing!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper — I like to do both just to be safe. Dust the pan lightly with flour or sugar for that professional-looking crust. I do this early so I’m not rushing later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I always do this first — it helps distribute everything evenly and prevents clumps. The dry mixture should smell warm and inviting.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, milk (or almond milk if you’re feeling dairy-free), melted butter or oil, and vanilla if using. When I do this, I make sure the butter isn’t too hot — just a gentle whisk is enough. The mixture should be smooth, and I always test the temperature of the milk because I don’t want it too cold or it might seize up the eggs.
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix — the batter should be slightly lumpy but without flour streaks. Overmixing can make the cake dense, and that’s no fun.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and chopped zucchini in a small bowl. If you like nuts, fold those in now, too. The zucchini should be shredded very finely — I use a box grater, then squeeze out a little moisture with my hands. This keeps the batter light and fluffy instead of soggy.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Spread the cinnamon-sugar mixture evenly over the batter then add the shredded zucchini across the top. Pour the remaining batter over the zucchini, and then gently swirl a knife or skewer through the layers to create a marbled effect. Don’t go overboard; just zig-zag enough to see pretty swirls forming.
Step 7: Bake
Slide it into the oven and bake for about 35-40 minutes. Check for doneness by inserting a toothpick in the center — it should come out with a few moist crumbs, but not wet batter. Every oven is a little different — I found mine loves a slightly shorter or longer time depending on the day!
Step 8: Cool & Glaze
Allow the cake to cool for about 15 minutes in the pan, then transfer to a wire rack if you baked it in a pan. Drizzle the glaze over the warm cake while it’s still fresh — the heat helps it soak in just a little. If the glaze feels too runny, add a touch more powdered sugar; if it’s too thick, a splash more milk does the trick.
Step 9: Slice & Serve
Once cooled and glazed, slice into generous pieces using a serrated knife. I always let it sit for a few minutes to settle before serving — it makes slicing so much easier. Serve it warm or at room temperature, maybe with a dollop of whipped cream or a sprinkle of extra cinnamon if you’re feeling fancy. Trust me, this cake is just as good the next day — if it lasts that long!
What to Serve It With
This zucchini swirl coffee cake is a chameleon. For breakfast, I love pairing it with a strong cup of coffee or a milky latte — something that balances out the cinnamon. It’s also excellent with a cold glass of milk or a drizzle of honey on the side for kids or the young at heart. On weekends when I want to really indulge, I serve slices warm with a generous dollop of whipped cream or a scoop of vanilla ice cream — yes, even in winter! For brunch, this cake looks stunning on a platter, sprinkled with powdered sugar or topped with fresh berries. I’ve even tucked it into a picnic as a portable sweet treat. And honestly, it’s perfect as an afternoon snack, especially when you want something warm and cozy. My family’s favorite is to serve it slightly warmed, with a mug of hot cider or tea. It’s a real crowd-pleaser, and it disappears faster than I can say “pass me a second slice!”
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Over the years, I’ve picked up a few tricks that make this cake come out just right every time. First, always squeeze out excess moisture from your zucchini — I do this by shredding, then pressing in a clean kitchen towel or using a fine sieve. Too much moisture can make the batter watery and affect the rise. Second, don’t overmix the batter once you add the wet ingredients; quick, gentle folds keep it light and airy. Third, when layering and swirling, use a gentle touch — you want visible swirls but not so much that all the layers mix into a flat mess. I’ve tested using different types of cinnamon; I highly recommend fresh ground for that intense, warm aroma. If you want to customize, swap out the cinnamon for cardamom or a teaspoon of pumpkin pie spice — I’ve tried all, and they’re divine. Also, I learned to bake this on the middle rack because the edges brown a little faster at the top and bottom. When I check for doneness, I rely on the toothpick test, but I also give the pan a gentle tap — if it sounds hollow, it’s probably ready. And don’t skip the glaze — it’s what makes this cake feel extra special, with that melt-in-your-mouth sweetness.
Storing and Reheating Tips
This cake is almost better the next day — the flavors deepen, and it stays remarkably moist. Keep leftovers in an airtight container at room temperature for up to 2 days — just cover loosely to prevent it from drying out. If you want to keep it longer, refrigerate for up to 5 days — I suggest wrapping it tightly with plastic wrap or storing it in a cake dome. Reheat slices gently in the microwave for about 15-20 seconds if you crave that fresh-baked warmth, or warm it in a low oven (about 300°F) covered with foil for 10-15 minutes. If you glazed it, wait to add the glaze until just before serving to keep that shine and sweetness fresh. Freezing works well too — wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature or warm slightly in the microwave before serving. I like to add a little leftover glaze or dust with powdered sugar after reheating for that fresh-baked look and taste.
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake has become a staple in my baking lineup — it’s comforting, versatile, and surprisingly wholesome considering how irresistibly delicious it is. The kids ask for it every couple of weeks, and I love how quick it is to whip up. It’s one of those recipes that feels like a warm hug, especially when served with a cold glass of milk or hot coffee. If you’re ever feeling like you need a little sweetness that doesn’t overdo it, give this a try. I promise you’ll probably find yourself sneaking a second slice when no one’s looking! Don’t forget to share your own twists and variations in the comments — I love hearing how everyone makes it their own. Happy baking, friends — let this cozy treat bring a bit of joy to your day!
Nutella
Ingredients
Method
- Preheat oven to 350°F.
- Lightly dust a work surface with flour and roll out one pie dough to about 1/8-inch thickness. Repeat with the second dough.
- Cut out 6 to 8 rectangles (around 2 inches wide by 3 inches tall) from each pie crust. Reroll scraps into more tarts if desired.
- Transfer the rectangles to a baking sheet lined with parchment paper; leave 2 inches of space between.
- Spread a heaping tablespoon of Nutella on half of the rectangles.
- Using a fork, lightly prick a couple of holes on the remaining rectangles.
- Place the pricked rectangles on top of the Nutella-filled ones.
- Crimp the edges of the tarts with a fork.
- Whisk the egg yolk and water in a small bowl; brush each tart with the egg wash.
- Sprinkle turbinado sugar on top of each tart.
- Bake for 13 to 15 minutes, or until golden brown.
- Let cool for a few minutes and serve.
