Easy Baked Ziti with Spinach Delight
If I had to pick one recipe that feels like a warm hug in the middle of a busy week, it’s this zucchini swirl coffee cake. Seriously, the smell alone makes my house feel cozy—think cinnamon, sweet zucchini, and that golden drizzle of glaze melting into every crack and crevice. I remember the first time I made this; I was desperately looking for a treat that didn’t require turning on the oven for hours (hello, summer heat!) and still felt indulgent. My kids ask for this all the time—preferably with an extra swirl of that rich cinnamon filling—so I’ve become pretty good at whipping it up fast. It’s honestly a lifesaver on busy nights when I want something comforting and homemade without the fuss. Plus, it’s way more fun than just grabbing a muffin or a store-bought slice. Trust me, once you try this, it’s going to be a regular in your house too. The best part? It’s perfect with a mug of hot coffee, a little chat, and just a slice of pure, comforting heaven. So, shall we get to the good stuff? Let’s do this!
What is Zucchini Swirl Coffee Cake?
This zucchini swirl coffee cake is a soft, moist cake with tender layers of grated zucchini folded into a slightly cinnamon-scented batter. Think of it as a cross between a quick bread and your favorite coffee cake—something that’s not too sweet, with a hint of spice, and absolutely loaded with fresh zucchini. The “swirl” part comes from a luscious cinnamon-sugar mixture that gets spread over the batter before gently swirling it in, creating beautiful marbled ribbons when baked. It’s essentially a sneaky way to get more veggies into your day while still indulging in a treat that feels special. This cake’s name isn’t fancy, but the taste really speaks for itself—homey, flavorful, and just a little bit rustic. Think of it as your “breakfast, snack, dessert” dish all rolled into one—because honestly, no one will ever complain when there’s cake involved, right?
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how it balances health and indulgence seamlessly. The grated zucchini keeps the cake super moist—seriously, I tested it with almond milk and it made it even creamier—without overpowering the taste. The cinnamon swirl adds a warm, nostalgic flavor that takes me right back to lazy weekend mornings at my grandma’s house. Plus, the ingredients are simple and budget-friendly: eggs, flour, sugar, and that good old zucchini that’s probably hanging out in your fridge right now. It’s so easy to make; I always do this when I need something quick but still want it to feel special. It’s truly a versatile treat, too. You can serve it for brunch, a casual afternoon snack, or even slice it up for a weekend breakfast with your coffee and the paper. My kids ask for this all the time, especially when zucchini is in season because it’s like sneaking in a vegetable and calling it dessert—it’s a win-win, and trust me, I’ve made it countless times and it never fails. The best part? It’s pretty enough to serve to guests, but simple enough for a cozy night in. I promise, once you try it, it’s going to be part of your baking rotation, too.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake is wonderfully straightforward. You start by mixing a simple batter—fluffy but sturdy enough to hold the zucchini and cinnamon swirl. While the batter comes together quickly, the secret is in preparing a rich cinnamon-sugar filling that gets layered and swirled into the batter before baking. Once it’s in the oven, the smell alone will turn heads—think warm cinnamon, buttery cake, and just a hint of zucchini’s earthy freshness. After baking, a quick drizzle of glaze and a moment of patience while it cools make all the difference. Honestly, it’s a simple process that never feels rushed, and the joy comes from how impressive and delicious it looks and tastes when everything comes together. I love that I can make this while chatting with my kids or sipping coffee, and it still turns out perfect every single time.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour, preferably unbleached for richer flavor
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon (more if you really love that warm spice)
– 1/2 cup vegetable oil or melted butter
– 3/4 cup plain or almond milk (I tested with almond milk, and it’s still perfect)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 to 2 cups grated zucchini (squeeze out excess moisture—I usually do this with a paper towel)
For the Filling:
– 1/2 cup brown sugar, packed
– 2 teaspoons cinnamon
– 2 tablespoons butter, softened (or coconut oil)
– Optional: chopped nuts or raisins for extra texture and flavor
For the Glaze:
– 1 cup powdered sugar
– 1-2 tablespoons milk or cream
– A splash of vanilla or lemon juice for brightness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by preheating my oven to 350°F (175°C). Grease a 9-inch round or square baking dish—trust me, a little butter or non-stick spray goes a long way here. I also line the bottom with parchment if I want to be extra careful when removing the cake. Having everything ready makes the whole process smooth and stress-free.
Step 2: Mix Dry Ingredients
In a big mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I do this step first so everything gets evenly distributed—especially the cinnamon, which can clump if you don’t break it up early. The mixture should look uniform, and the scent of cinnamon will start to fill your kitchen—yes, it’s that good.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs. Then add the oil (or melted butter), vanilla, and milk. Whisk until smooth. I test the temperature: it shouldn’t be too hot or cold—just comfortably room temp. Once combined, stir in the grated zucchini. I always squeeze out excess moisture—this stops the batter from getting mushy and helps the cake hold its structure.
Step 4: Combine
Pour the wet mixture into the dry ingredients, then use a spatula to gently fold everything together. No overmixing! Just fold until there are no streaks of flour. The batter will be thick but spoonable. If it’s too stiff, a splash more milk will loosen it up—trust me, every oven and flour brand is a little different, so adjust as needed.
Step 5: Prepare Filling
In a small bowl, combine the brown sugar, cinnamon, and softened butter until crumbly. You can also add chopped nuts or raisins if you like a little extra crunch. This filling is what makes the swirl so irresistibly fragrant and looks pretty when you layer it in.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan, spreading it evenly. Dollop half of the cinnamon filling over the batter, then add the remaining batter on top. Finish with the rest of the filling, then use a knife or skewer to swirl gently—don’t overdo this; just a few gentle figure-eights will do the trick. The marbled look is part of the charm!
Step 7: Bake
Pop it in the oven for about 35-40 minutes. The top should be golden and a toothpick inserted into the center comes out clean—don’t poke too early, though! Oven timing can vary, so start checking around the 34-minute mark. I’ve made this cake many times and learned that a lightly golden top and a slight spring when you press are signs of a perfect bake.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 10 minutes before transferring to a wire rack. I prefer to glaze it while it’s still slightly warm—this helps the glaze seep into all those little cracks and adds a shiny, irresistible finish. Mix the powdered sugar with milk and vanilla until it’s pourable but not runny. Drizzle evenly over the top, then step back and admire your work!
Step 9: Slice & Serve
Once completely cooled, slice with a sharp serrated knife to keep the swirl visible. Serve it warm or at room temperature—either way, it’s a hit. My favorite way? A dollop of whipped cream or a scoop of vanilla ice cream on the side, especially when I want to elevate it for a special brunch or family get-together.
What to Serve It With
This coffee cake is so versatile—my family loves it for breakfast, but it’s equally at home on a brunch table or as a cozy dessert. For breakfast, I love pairing it with a robust mug of black coffee or a caramel latte. When I serve it for brunch, I like to add fresh berries and a dollop of yogurt—it brightens up the richness. It’s also perfect after dinner, topped with a little extra glaze or a dusting of powdered sugar, maybe with a side of fresh fruit or even a cup of herbal tea. When I want a casual snack, I just cut a thick slice and enjoy it with a glass of cold milk or almond cappuccino. Honestly, this cake disappears in minutes at my house—and for good reason. It’s comfort-food at its best, with just enough sweetness and a touch of veggie goodness that makes me feel a little better about indulging.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Over the years, I’ve picked up a few tricks that help me get this cake just right every time. First, hydrate your zucchini well—squeeze out as much moisture as you can; otherwise, the batter gets watery, and nobody wants a soggy cake. I’ve tested this with grated zucchini that’s been sitting a day or two—and trust me, the drier the better for a lighter, fluffier crumb. When mixing the wet and dry ingredients, be gentle—overmixing is the enemy here. It’ll make the cake dense and tough, and nobody wants that. As for the swirl, I like to use a butter knife or skewer and make loose figure-eights; I avoid overstirring because then the beautiful marbled effect gets muddled. If you’re feeling adventurous, try swapping out cinnamon for cardamom or nutmeg—just a pinch adds a whole new layer of flavor. I also love adding chopped nuts or even shredded coconut into the filling for extra texture. A little trial and error goes a long way, but don’t stress. This recipe is forgiving, and I always find that the more I make it, the better I get at perfecting that gorgeous swirl.
Storing and Reheating Tips
This cake keeps surprisingly well. If you want to eat it within a day or two, I recommend letting it cool completely and then covering it tightly with plastic wrap or storing it in an airtight container. Room temperature storage is fine for about 2 days—just keep it out of direct sunlight. For longer storage, pop it in the fridge for up to a week—just give it a quick reheat in the microwave or oven before serving to revive the moistness. If you want to keep it fresh even longer, this cake freezes beautifully; wrap it well in plastic wrap and then foil, and it’ll stay good for up to three months. To thaw, leave it at room temperature for a few hours or warm it gently in the oven. Keep in mind—the glaze is best added fresh, right before serving, to prevent it from becoming soggy during storage. I’ve learned that if you add the glaze beforehand, it sometimes seeps into the cake and can make the slices a little messier—but hey, it still tastes just as good!
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake is more than just a treat—it’s a little piece of home, a reminder that baking can be quick, nourishing, and downright comforting all at once. I love how versatile it is—you can tweak the fillings, adjust the sweetness, or even make it gluten-free without much fuss. Every time I make it, I’m reminded that some of the simplest ingredients—zucchini, cinnamon, a handful of pantry staples—can come together to create something truly special. Whether you bake it for a lazy Sunday morning, surprise your friends with brunch, or just need a cozy snack on a rainy day, this cake has got you covered. My biggest tip? Have fun with it. Feel free to add your twist, share it with someone you love, and enjoy every bite. Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment or share your variations—I love hearing the creative ways you spice things up.
Baked Ziti with Spinach
Ingredients
Method
- Preheat oven to 375°F. Spray a 9x13-inch baking pan with olive oil spray.
- Cook pasta in salted boiling water until al dente, about 2-3 minutes less than package directions. Drain and set aside.
- In a medium saucepan, sauté garlic in olive oil over medium heat until fragrant. Add thawed spinach, salt, pepper, crushed tomatoes, basil, and oregano. Cook for about 5 minutes.
- Mix cooked pasta with the sauce mixture. Fold in ricotta, Parmesan, and half of the mozzarella. Transfer to the prepared baking pan.
- Top with remaining mozzarella cheese. Cover with foil and bake for 30 minutes until cheese is bubbly and browned on top. Let cool for 5 minutes before serving.
