Mint Julep Pie A Simple Derby Treat
Let me tell you, there’s nothing quite like the smell of fresh coffee cake wafting through the kitchen on a lazy weekend morning. Growing up, my grandma used to bake a similar treat—warm, spicy, with that perfect cinnamon swirl— and it’s one of those recipes that instantly takes me back. But lately, I’ve been playing around with a twist: adding zucchini. Yes, zucchini! It sneaks in moistness and a touch of veggie goodness without losing an ounce of that sweet, comforting flavor. This is my go-to when I want something homemade, cozy, and a little bit special. Honestly, it’s become a family favorite—my kids ask for this all the time! And the best part? It’s so simple to make, you’ll probably want to whip it up on a whim. I always do this when I’ve got a spare zucchini hanging around and need a quick, delicious treat that everyone will love. Trust me on this one—it’s a slice of pure happiness.
What is Zoey’s Zucchini Swirl Coffee Cake?
This recipe is basically a cozy upgrade to your classic coffee cake, but with a sneaky healthy twist. Think of it as a tender, buttery cake layered with a cinnamon sugar swirl and moist shredded zucchini woven throughout. The name ‘Zoey’s Zucchini Swirl Coffee Cake’ comes from my daughter, who helped me invent it one rainy Sunday afternoon. It’s essentially a humble loaf that transforms into something special—perfect for breakfast, brunch, or a sneaky dessert. The zucchini makes it surprisingly moist and tender, almost like you’re biting into a slice of bread pudding, but lighter. It’s not overly sweet, which makes it a great pairing with your morning coffee or tea. I love how versatile it is, too—warm with a smear of butter or simply on its own, it’s just that good. Once you try it, I bet it’ll become a staple in your baking lineup, too.
Why you’ll love this recipe?
Okay, I’ll be honest—what I love most about this zucchini swirl coffee cake is the way it magically combines health and indulgence. I mean, it’s got zucchini, so it feels like a sneaky way to get some veggies in, but none of the guilt. The flavor? Out of this world. That spicy cinnamon-sugar swirl gives it that classic, nostalgic coffee shop vibe, but the zucchini keeps it moist and tender, and honestly, it makes the crumb so soft you’ll want to eat slice after slice. Plus, the ingredients are simple and budget-friendly—no fancy flours or obscure spices here—just basic staples from your pantry, which makes it accessible for almost everyone. And the versatility? It’s endless. Want to add raisins or walnuts? Go for it! Prefer a gluten-free version? Just swap out the flour. This one’s a lifesaver on busy nights or when friends drop by unexpectedly. My favorite part? It’s foolproof—I’ve made this countless times and it never fails to impress.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake comes together in three simple parts: the moist batter, the cinnamon swirl, and the optional glaze. The batter is a standard quick bread mixture, but the magic really happens when you fold in shredded zucchini—moisture and flavor all in one. Whisk your dry ingredients, mix the wet, combine gently, layer the filling, swirl it into the batter, then bake until golden and fragrant. It smells so good while baking, you’ll want to sneak a piece before it even cools. Just trust me on this — it’s straightforward and forgiving, perfect even if you’re not a seasoned baker.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or gluten-free blend, see tips!)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon (plus extra for swirl)
– ½ cup unsalted butter, melted
– 2 large eggs
– ¾ cup sour cream or Greek yogurt
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture)
For the Filling:
– ¼ cup light brown sugar
– 1 teaspoon ground cinnamon
– 2 tablespoons melted butter (for spreading)
For the Glaze (optional):
– ½ cup powdered sugar
– 1-2 tablespoons milk or cream
– ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round springform pan or a loaf pan—whatever you like! I always butter mine generously and dust with a little flour—makes the cake come out so easily. Line the bottom with parchment if you’re feeling fancy. Keep your zucchini shredded and moisture squeezed out—trust me, excess water can make your batter too runny, and that’s how soggy cakes happen.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I do this first to make sure everything’s evenly distributed. The smell of cinnamon at this stage already makes the kitchen feel warm and inviting.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, then stir in the melted butter, sour cream, and vanilla. Make sure your butter isn’t super hot—just melted and slightly cooled. Mix until smooth. Then fold in the grated zucchini, which should be moist but not dripping. I tested this with a handful of zucchini—trust me, squeezing out that excess water makes all the difference for a fluffy cake.
Step 4: Combine
Gently pour the wet mixture into the dry ingredients and fold just until combined. Overmixing is the enemy here—you want a tender crumb, not a tough one. Think of it as gently mixing a friendship—careful and kind.
Step 5: Prepare Filling
Mix the brown sugar with cinnamon and melted butter in a small bowl. It should look like rough crumbs—more like a cinnamon sugar spread than a paste. This will layer into and swirl through your batter, creating that gorgeous marbled effect.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan, then sprinkle evenly with the cinnamon-sugar mixture. Add the rest of the batter on top, then swirl a butter knife or skewer through the layers to create a beautiful marbled pattern. Don’t overdo it—just gentle swirls to distribute the cinnamon goodness evenly.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking around 38 minutes. The top should be golden brown and fragrant. When you tap it lightly, it’ll sound hollow—that’s a good sign!
Step 8: Cool & Glaze
Let it cool in the pan for about 10 minutes, then transfer to a wire rack if you used a loose pan. If you want that glossy touch, mix your powdered sugar with vanilla and just enough milk to make a drizzly glaze. Drizzle it over when the cake is just warm—you don’t want it to melt completely.
Step 9: Slice & Serve
Once cooled, slice and serve. This cake is divine warm, but leftovers are just as good re-warmed or at room temperature. I love it with a dollop of whipped cream or a cup of hot coffee. It’s honestly perfect for any time of day—breakfast, brunch, or a cozy evening treat.
What to Serve It With
This zucchini swirl coffee cake feels like a hug, so I usually want it with something warm and comforting. For breakfast or brunch, I serve slices with a steaming cup of dark roast coffee or a frothy chai latte—because caffeine makes everything better, right? My family loves pairing it with fresh fruit on the side, especially berries or sliced bananas—they add a fresh pop of flavor. Sometimes, I get fancy and serve it with a dollop of mascarpone or a smear of cream cheese for extra richness. On special mornings, I make a batch of fluffy scrambled eggs or crispy bacon to round out the meal.
If you’re craving something sweet at night, this is perfect on its own. No need for extra caramel or chocolate—though I have been known to sprinkle a handful of chopped walnuts or even mini chocolate chips into the batter for a little extra indulgence. Either way, it’s a win.
Top Tips for Perfecting Your Zoey’s Zucchini Swirl Coffee Cake
Over the years, I’ve learned a few tricks that make this cake turn out perfect every time. First, squeezing out excess moisture from the zucchini is a game-changer. I use a clean kitchen towel and give it a good squeeze—no one wants a soggy cake! Also, don’t overmix the batter once you add the wet ingredients; a few lumps are totally fine. It keeps the crumb light and fluffy.
When swirling the cinnamon mixture, use a gentle touch—no swirling too vigorously or you’ll blend everything together. Instead, make gentle figure-eight motions to create beautiful marbled patterns. Trust me, those little swirls make a big visual difference. If you want to customize, toss in a handful of chopped nuts or dried fruit before layering—just keep the texture variations in mind so nothing sinks or clumps.
As for baking temps, I found that reducing the oven rack slightly from the middle can give you a more evenly baked top. And if the cake is browning too fast, tent it loosely with foil and finish baking. Always do the toothpick test for doneness—nothing worse than underbaked cake!
Glazes are optional, but I love adding a bit of vanilla to my powdered sugar mixture—they add a touch of sweetness without overpowering the cinnamon flavor. You can also switch it up with a lemon glaze or even cinnamon icing if you’re feeling adventurous. Just keep the consistency custard-like—neither too runny nor too thick—and drizzle it just as the cake’s cooled slightly.
Remember, baking is all about loving what you make and adjusting as you go. My first few attempts had uneven swirls or a slightly dense crumb, but I learned from those misses. That’s part of the fun, right? The more times you make it, the better it gets—and your house will smell incredible every single time.
Storing and Reheating Tips
This coffee cake keeps beautifully and tastes just as good the next day. Store leftovers in an airtight container at room temperature for up to two days—cover it loosely with foil or plastic. If you want it to stay moist, I recommend slicing and stacking the pieces with parchment paper between them, so they don’t stick together and you can grab a slice easily.
If you’ve got leftovers longer than that, pop them in the fridge—just remember, refrigeration can dry out baked goods if left too long. To reheat, warm slices in the microwave for about 20-30 seconds—or enjoy cold if you prefer. For a fresh-baked feel, you can also reheat in a toaster oven at 350°F for a few minutes. As for the glaze, add it just before serving for that shiny, flaky finish—it melts into the warm cake beautifully.
When freezing, wrap individual slices tightly in plastic wrap and then foil. They freeze well for up to three months. Thaw at room temperature or in the fridge overnight. If you glaze before freezing, the glaze might get a little dull, so I usually wait until serving.
Frequently Asked Questions
Final Thoughts
If there’s one recipe I could recommend trying this season, it’s definitely this zucchini swirl coffee cake. It’s warm, comforting, and just a little indulgent, without feeling overly rich. Plus, the fact that it’s sneaky healthy with zucchini makes me feel better about loading up seconds—trust me, I’ve done it myself! This cake has become a staple in my house, especially on chilly mornings when the smell alone seems to bring everyone running to the kitchen. I love experimenting with different toppings or adding extra nuts for crunch, but honestly, the base is perfect as it is. So grab a zucchini from your garden or fridge, and let’s get baking—your family will thank you, and I promise, you’ll want to make this again and again. Happy baking!
Kentucky Derby Pie
Ingredients
Method
- Preheat oven to 350°F. Place the pie crust on a baking sheet.
- In a medium bowl, combine melted butter and sugars until smooth.
- Add eggs, vanilla extract, and bourbon (if using). Stir until well blended.
- Stir in flour and salt until just combined.
- Fold in chocolate chips and pecan halves.
- Pour filling into the prepared pie crust. Decorate with additional pecans if desired.
- Bake for 60 minutes, or until the center is just set. Cool on a rack for 15 minutes before slicing.
