Easy Baked French Toast Recipe
Oh, this one’s a sneaky favorite of mine — it’s practically my secret weapon when I want something sweet but don’t want to overindulge. I remember the first time I made it: the smell alone filled the entire house, and my kids practically hovered in the kitchen, eyes wide with anticipation. It’s kind of like a cinnamon roll and a quick bread had a cozy, slightly healthier lovechild. I always do this when I want a dessert that feels indulgent but is actually super simple to throw together on a busy weeknight. Honestly, it disappeared in minutes at my house — my husband swears it’s better than any store-bought muffin, and my kids ask for it all the time. Whether it’s breakfast, a snack, or a light dessert, this zucchini cinnamon swirl cake hits all the right notes. Plus, it’s a great way to sneak in some veggies without anyone noticing! Trust me, once you try this, it’ll become a regular in your recipe box, too.
What is a Fluffy Zucchini Cinnamon Swirl Cake?
This cake is essentially a moist, tender quick bread infused with cozy cinnamon and sweet zucchinis. Think of it as a slightly healthier treat, where the zucchini keeps the texture remarkably moist without overpowering the flavor. The “cinnamon swirl” part? That’s where the magic happens — a generous ribbon of warm cinnamon sugar swirled through the batter, giving each slice a little spicy surprise. The name is a bit playful, but it perfectly matches the homey aroma that fills the kitchen as it bakes. It’s straightforward enough that even beginner bakers can master it, but it’s impressive enough to serve to guests. I like to think of it as a less-fussy, more-loveable version of those fancy coffee shop loaf cakes. Think of it as comfort in every bite — soft, sweet, cinnamon-dusted, and just a little bit wholesome.
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl cake is how it seamlessly combines flavor, texture, and simplicity. The moment it’s out of the oven, the house smells like a cozy bakery—those warm cinnamon notes just make everything feel special. It’s incredibly forgiving, too. I’ve tested this with different kinds of sugar replacements, even with almond milk instead of dairy, and it still comes out moist and delicious. The best part? No complicated frosting or fancy ingredients. Just good, honest baking that’s accessible for busy weeknights or lazy Sundays. Plus, it’s budget-friendly — the ingredients are staples I always keep in the pantry. And honestly, the versatility is endless: serve it sliced plain with a drizzle of honey, or top it with whipped cream for an extra treat. My kids actually ask for seconds — that’s how you know it’s a winner. It’s perfect when you’re craving something sweet at 10 pm but don’t want to turn on the oven for a full cake. Quick, satisfying, and deeply comforting, this cake is a keeper for sure.
How do I make a Fluffy Zucchini Swirl Cake?
Quick Overview
This cake comes together pretty quickly, especially if you grate your zucchini ahead of time. You mix the dry ingredients first, whisk up the wet, then fold everything together — simple as that. The cinnamon-sugar swirl is added right before baking, creating those beautiful marbled stripes that make each slice extra tempting. The batter is so moist, thanks to the zucchini, and the cinnamon swirl adds a warm, spicy kick. It’s a no-fuss recipe that delivers big flavor, and once you get the hang of swirling the cinnamon mixture, it’s a breeze. I love how I can have it in the oven in under 15 minutes, and it’s ready to enjoy in about 45. Perfect for when you want something comforting but don’t want to spend hours fussing. Honestly, once you try it, you’ll keep coming back to this quick, cozy treat.
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour (I prefer unbleached for a richer flavor)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar (or coconut sugar for a healthier twist)
- ½ cup neutral oil (vegetable or light canola work perfectly)
- 2 large eggs (or flax eggs for a vegan version)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (around 1 medium zucchini, grated finely)
For the Filling:
- ⅓ cup light brown sugar
- 1 tablespoon ground cinnamon
For the Glaze (optional):
- ½ cup powdered sugar
- 1 tablespoon milk (or dairy-free alternative)
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper — I like to give it a light spray of cooking spray and then a quick wipe with butter or oil. This helps the cake slide out easily and keeps it looking pretty when cut. While the oven heats, grate the zucchini. I always do this ahead because excess moisture can make the batter a little too runny, so I squeeze out a bit of water using a clean kitchen towel — trust me, it makes a difference in getting that perfect fluffy texture.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures everything is evenly distributed, especially the baking agents that give the cake that perfect rise. At this stage, I sometimes add a pinch more cinnamon if I want a stronger spice kick — but that’s totally optional!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, sugar, oil, and vanilla until well combined. The batter will look a little liquidy, which is exactly what we want. I’ve tried this with almond or oat milk, and honestly, it made the batter a little creamier — so don’t be afraid to experiment. Add the grated zucchini and fold gently, making sure it’s evenly distributed. That moisture from the zucchini keeps the cake ultra tender.
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently — don’t overmix! Overworking the batter can make the cake dense instead of fluffy. Just stir until you see no more streaks of flour. It’s okay if a few lumps remain; that’s what keeps the texture light and airy.
Step 5: Prepare Filling
Mix the brown sugar and cinnamon in a small bowl. This will be your swirl layer. I love how the cinnamon becomes all fragrant and spicy as it bakes — it honestly smells like fall in the oven.
Step 6: Layer & Swirl
Pour about two-thirds of the batter into your prepared pan. Then sprinkle the cinnamon sugar mixture evenly over the top. Carefully dollop the remaining batter over the cinnamon layer, and use a butter knife or skewer to swirl it through the batter. You want to create pretty marbling rather than mixing everything into a blob — think of it as creating little waves of cinnamon richness throughout.
Step 7: Bake
Pop it into the oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick in the center — it should come out clean or with just a few moist crumbs. If it’s browning too quickly on top, tent with foil for the last 10 minutes. The smell that drifts through your house will be irresistible — warm cinnamon, baked zucchini, and a hint of vanilla.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack. If you’re glazing, mix the powdered sugar, vanilla, and milk until smooth, then drizzle over the slightly warm cake. I always wait until it’s just warm enough for the glaze to melt into the cracks but not totally run off — perfection for presentation and taste.
Step 9: Slice & Serve
Use a sharp serrated knife to slice, and for best results, wait until the cake is fully cooled. I love serving it a little warmed with a dollop of whipped cream or a drizzle of honey — or just enjoy it plain, especially when it’s still slightly warm. It looks so pretty with the cinnamon swirls visible in every slice, like cozy artwork on a plate.
What to Serve It With
This cake is incredibly versatile. For breakfast lovers, pair it with a strong cup of coffee or a frothy latte. It’s perfect sliced thick and served with a smear of butter or cream cheese — think of it as a way better muffin. When brunch vibes hit, a little dusting of powdered sugar and a side of fresh berries make it extra special.
As a dessert, I love to serve warm slices topped with whipped cream or a scoop of vanilla ice cream. The cinnamon swirl is just addictive — it’s like a cozy hug in each bite. And for the lazy, cozy afternoon snack, no fancy accompaniments needed — just a fork and your favorite streaming show.
I’ve even served slices alongside a cheese platter or with a cup of chai — surprisingly good! The sweetness balances beautifully with sharper flavors, and the moist texture makes it feel indulgent but still wholesome. My family always asks for seconds, and I often make a double batch just to keep leftovers for later. Trust me on this — it’s a crowd-pleaser with that little extra special touch of cinnamon magic.
Top Tips for Perfecting Your Fluffy Zucchini Cinnamon Swirl Cake
Over the years, I’ve learned a few tricks that make this cake come out even better every time. First, don’t skip squeezing out excess moisture from your zucchini — too much water can make the batter go watery and dense. I used a fine grater and pressed out the water with my hands or a clean dish towel, and that step is a game-changer.
When mixing the wet ingredients, I avoid using cold eggs — room temperature eggs blend better and give a fluffier crumb. I also prefer using a gentle folding technique when combining wet and dry; overmixing will lead to a heavier cake, which is the opposite of what we want. If you want a stronger cinnamon flavor, just sprinkle a little extra into the swirl or even add some ground nutmeg or ginger for a layered spice profile.
For the swirl pattern, I’ve experimented with swirling only part of the batter, making swirls more defined, or mixing the cinnamon into the top layer for a more marbled look. It all depends on your mood! Also, don’t forget to check the cake after 40 minutes — every oven is different, and you want it just baked, not overdone. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Lastly, the glaze is optional but adds a nice glossy finish and extra sweetness. I like to keep it simple, but you could add zest of lemon or a splash of maple syrup to customize it. Don’t be afraid to play around and make it yours!
Storing and Reheating Tips
This cake stays moist and tasty for several days, which is honestly rare with baked goods. I usually store leftovers in an airtight container at room temperature for up to two days; after that, I pop it into the fridge. When refrigerated, it stays fresh for about 4 days — just cover with plastic wrap or store in a sealed container. To reheat, a quick 10-15 second zap in the microwave warms it up without drying it out.
If you want to make it last even longer, you can freeze slices individually wrapped in plastic wrap and stored in a zip-top bag. Thaw at room temperature or give it a quick microwave boost when you’re ready to enjoy. I recommend adding the glaze after reheating or just serving it as is — the flavors keep well, and the texture remains moist.
For the best presentation, I usually add the glaze right before serving to keep it glossy and fresh. The cake can be made a day ahead, just wrapped tightly and stored on the counter or fridge, depending on your preference. Whether you serve it warm or at room temp, this zucchini cinnamon swirl cake never fails to impress.
Frequently Asked Questions
Final Thoughts
This fluffy zucchini cinnamon swirl cake has truly become a beloved staple in my kitchen. It’s like capturing a moment of warm, spicy comfort in each slice — moist, tender, and just the right amount of sweet with a hint of cinnamon. The best part? It’s so easy that I often whip it up on a whim when friends drop by or when I need a little pick-me-up. Every time I make it, I get that nostalgic rush of a childhood baking memory, filled with the scent of cinnamon and fresh zucchini. If you’re looking for a versatile, no-fuss treat that feels like a warm hug, give this a try. I promise, it’ll become one of your favorites, too. Happy baking! And don’t forget to leave a comment or share your variations — I love hearing how everyone makes it their own!
Baked French Toast
Ingredients
Method
- Prepare. Butter or lightly grease a 9x13 baking dish. Arrange the bread slices in the baking dish and set aside.
- Make the custard. Cream the cream cheese in a mixing bowl with an electric mixer. Add in the eggs and continue to mix until combined. Add milk, maple syrup, vanilla, cinnamon, and orange zest; continue to mix until thoroughly incorporated.
- Combine. Pour the prepared cream cheese mixture evenly over the bread.
- Refrigerate. Cover the baking dish and refrigerate overnight. If making the same day, let it stand 20 to 30 minutes before baking.
- Prep. Preheat the oven to 350°F. Remove the baking dish from the refrigerator and let it stand on the kitchen counter for 15 minutes.
- Bake. Place the baking dish in the preheated oven and bake, uncovered, for 35 minutes, or until set and the top is golden brown.
- Finish and serve. Remove the French toast from the oven and sprinkle it with powdered sugar. Garnish with strawberries or nuts if desired and serve with maple syrup.
