Easy Baked French Toast Recipe
There’s this warm, fuzzy feeling I get whenever I bake my grandma’s zucchini swirl cake. It’s one of those recipes I grew up loving—sweet, moist, with just enough zucchini to keep it sneaky—and every time I make it, the house fills with this irresistible aroma of cinnamon and vanilla. Honestly, what I love most about this is how easy it is to whip together, especially on nights when I want something homemade but don’t want to spend hours in the kitchen. Plus, it’s a sneaky way to get kids to eat veggies (my kids actually ask for seconds—no lie!). I tested this with almond milk, and it made the cake extra tender and velvety—trust me on this one, it’s worth a shot. If you’re craving something sweet at 10 pm but don’t want to bake a whole cake, this is your new best friend. It’s the kind of recipe that becomes a staple, the one I reach for when I need a little comfort or a quick treat. So, grab your zucchini, and let’s bake something that feels like a big, warm hug!Â
What is Zucchini Swirl Cake?
Think of zucchini swirl cake as a cozy, homey dessert that’s a little bit like a spice cake and a quick bread all rolled into one. It’s essentially a moist, fragrant cake layered with cinnamon-sugar swirls, which give it that beautiful marbled effect. The name might sound fancy, but it’s really just a fun way to make use of summer garden zucchinis—or those last bits in your crisper—and turn them into something irresistibly sweet. It’s kind of like carrot cake’s equally delicious cousin, but with zucchini’s mild, fresh flavor taking the spotlight. The cake itself is super tender, thanks to the grated zucchini, and the swirl makes each bite a little surprise—sweet, spicy, and full of personality. Whether you call it a quick bread or a cake, it’s perfect for breakfast, brunch, or just a cozy moment with a cup of coffee. And I promise, nobody will guess there’s zucchini hiding inside unless you tell them!
Why you’ll love this recipe?
What I love most about this zucchini swirl cake is how it hits all my sweet spot tricks—delicious, simple, and a little bit special. First off, the flavor—ah, the smell alone will have everyone coming to the kitchen! It’s cozy and warm with that cinnamon and vanilla combo that just screams comfort. The texture? Moist, tender, and melt-in-your-mouth good. I tested this recipe countless times, tweaking the amount of zucchini and sugar, and I’ve finally nailed that perfect balance. Plus, it’s crazy budget-friendly—you probably have everything you need already! This cake is also super versatile. You can jazz it up with nuts or chocolate chips, add a splash of lemon zest, or even swap in honey instead of sugar for a natural sweetness. I also love how it’s more than just a dessert—cut a slice and enjoy it with your morning coffee, or serve it as a lovely ending to a Sunday brunch. It’s one of those recipes that makes the kitchen smell like a hug, and nothing beats the satisfaction of pulling a warm, beautiful cake out of the oven. Trust me, once you make this, it’ll become a go-to for busy mornings or lazy weekends.
How do I make Zucchini Swirl Cake?
Quick Overview
This zucchini swirl cake is surprisingly easy to make. You start by preparing a simple batter, then mix up a cinnamon-sugar swirl that you dollop and swirl through the batter. After a quick bake, you get this gorgeous marbled cake with an irresistible scent. The trick to perfect swirls is to layer and gently swirl, avoiding overmixing so the cake stays tender. It’s a one-bowl wonder—no complicated techniques needed—and it comes together in under an hour of active prep. A tip: I always do this when I want to impress friends or just feel like sneaking a little extra veggies into the kids’ plates. It’s foolproof, and the smell alone is worth every second!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I love King Arthur for reliability)
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– 1 cup granulated sugar
– ½ cup oil (vegetable or sunflower—whatever’s in the pantry)
– 2 eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (about 1 medium zucchini, make sure to squeeze out excess moisture)
For the Filling:
– ½ cup brown sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons softened butter or coconut oil
– Optional: ½ cup chopped nuts or chocolate chips
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– A drop of vanilla (if you like)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan or line it with parchment paper. I always do this early because it helps ensure the cake comes out so smooth. A little butter or non-stick spray along the edges, and you’re good to go. Also, I like to set out my grated zucchini and have all my ingredients measured—makes the process way smoother!
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This helps distribute everything evenly and prevents clumps. I’ve made the mistake of skipping this step and ending up with cinnamon pockets—lesson learned! A good whisk will do the trick and keep everything balanced.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then stir in the sugar, oil, and vanilla. Whisk until the mixture is smooth and slightly frothy—it’s a vibrant golden color. I tested using almond milk instead of regular milk—totally worked and made it even creamier, but just regular milk or even yogurt would be fine. Gently fold in the grated zucchini—don’t squeeze it dry, but give it a gentle squeeze just to remove excess moisture so your batter isn’t too watery.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Gently stir until just combined—don’t overmix or the cake can get dense. It should be slightly lumpy but well incorporated. Think of it like folding in love bits—light, gentle strokes. If you overmix, the cake might be tougher, and nobody wants that!
Step 5: Prepare Filling
Mix together the brown sugar, cinnamon, and softened butter in a small bowl. If you want to switch things up, adding chopped nuts or chocolate chips makes this a whole new treat. Keep it crumbly but sticky enough to sprinkle and swirl through the batter.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Spread evenly. Then sprinkle half of the cinnamon-sugar mixture on top, dollop the remaining batter over that, and sprinkle with the rest of the cinnamon-sugar. Using a toothpick or knife, swirl through the layers gently—think of it as a gentle dance, not a stabbing. The goal is to create pretty marbled patterns without overmixing everything into one uniform color.
Step 7: Bake
Pop it in the oven for about 40-45 minutes. Start checking around the 40-minute mark; insert a toothpick into the center—if it comes out clean, it’s ready. Every oven’s a little different, so don’t be alarmed if it needs a few extra minutes or a lower temperature if browning too fast. Keep an eye on that beautiful top—it should be golden and slightly domed.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes before transferring to a wire rack. I always wait until it’s just warm so the glaze layers melt in a little. Mix powdered sugar with a splash of milk or lemon juice to make that shiny, sweet drizzle. Don’t make it too runny—if it’s too thin, it’ll drip too fast, and if it’s too thick, it’s hard to spread. I also like to add a tiny splash of vanilla or almond extract for extra flavor.
Step 9: Slice & Serve
Once cooled, slice gently to keep those beautiful marbled swirls intact. This cake is best served slightly warm or at room temperature. I love pairing it with a cup of bold coffee or a cold glass of milk. The kids prefer it with a dollop of whipped cream or a dusting of powdered sugar for that extra special touch. When I serve this at home, I usually set it on the table with some fresh berries—adds color and a little tartness that balances the sweetness.
What to Serve It With
This zucchini swirl cake isn’t just a dessert—oh no! It’s a chameleon. For breakfast, serve it alongside scrambled eggs or Greek yogurt and a drizzle of honey. It’s perfect with a steaming cup of coffee or chai—trust me, the smell alone will perk up any morning. During brunch, I like to make it a little more fancy with fresh berries and a splash of heavy cream—everyone’s impressed, and it’s so easy. As a dessert, it’s fabulous on its own, but I love serving slices with a scoop of vanilla ice cream or a dollop of mascarpone. And on cozy nights, my family loves it as an afternoon snack with tea and good conversation. It’s become a staple at our weekend brunches—I think it’s because of that irresistible swirl, and the fact that it’s just so comforting. Plus, it stays moist for days, so it’s perfect for making ahead if you’re hosting or just want a treat that lasts.
Top Tips for Perfecting Your Zucchini Swirl Cake
After making this recipe a dozen times, I’ve picked up a few tricks that I think you’ll find helpful. First, when grating the zucchini, I always use the larger holes on my grater—it gives a nice texture, not too mushy. Squeezing out excess moisture is key to keeping your batter from getting holey or too wet; a clean kitchen towel and a gentle squeeze do the trick. For the swirl, I’ve learned that using a skewer or toothpick, swirling in a figure-eight pattern, gives a pretty marbling—try to avoid overmixing, or the cake loses that lovely visual effect. Substituting brown sugar for coconut sugar or honey is a game-changer for a different flavor vibe—I’ve tested these, and the results are just as good. When baking, I always position the rack in the middle of the oven to promote even browning—nothing worse than a burnt top. For the glaze, I suggest starting with a teaspoon or two of milk and adding gradually until you get that perfect pourable consistency. You can also flavor the glaze with a hint of citrus or almond extract to customize it for every occasion. Honestly, each tweak I make feels like a little secret to perfecting this cake, and I’ve learned from every baking mishap—like over-swirl or underbaking. It’s all part of the fun!
Storing and Reheating Tips
This cake keeps well for several days, which is a rare gift for a baked good! I usually store it in an airtight container at room temperature for up to 2 days—cover it loosely with foil or a clean towel to keep it fresh. For longer storage, I wrap it tightly in plastic wrap or foil and stash it in the fridge; it’s still moist and wonderful for up to 4 days. If I want to keep it even longer, I toss slices into the freezer, double-wrapped for freshness—defrost at room temp or gently reheat in the microwave for a minute or so. Just be mindful of adding the glaze—they’re best applied when the cake is fresh or just slightly cooled. If you’ve glazed the cake, I recommend not refrigerating it too long, as the glaze can get a bit dull. Instead, store it uncovered in the fridge and re-glaze or warm slightly before serving. This way, the cake stays flavor-packed and fresh—perfect for last-minute guests or weekend leftovers.
Frequently Asked Questions
Final Thoughts
This zucchini swirl cake is one of those recipes I keep coming back to because it’s just so darn comforting. It’s like a warm blanket in cake form—moist, flavorful, and pretty enough to serve at any gathering or just to enjoy after a busy day. I love how versatile it is; you can switch up the fillings or add your own secret ingredient, and it’s always a hit. Plus, it sneaks in some veggies, making it a guilt-free indulgence I don’t mind sharing. Once you master this, I bet it’ll quickly become a family favorite—and who knows, maybe even a new tradition. Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment or tag me in your photos—I love seeing your twists on this cozy cake. Cheers to good food, great company, and making memories in the kitchen!
Baked French Toast
Ingredients
Method
- Prepare. Lightly grease a 9x13 inch baking dish. Arrange bread slices in the dish and set aside.
- Make the custard. In a mixing bowl, beat the softened cream cheese until smooth. Add eggs and continue mixing. Incorporate milk, maple syrup, vanilla, cinnamon, and orange zest until fully combined.
- Combine. Pour the custard evenly over the bread slices.
- Refrigerate. Cover and refrigerate overnight or for at least 20-30 minutes before baking.
- Preheat oven to 350°F. Remove the dish from fridge and let sit at room temperature for 15 minutes.
- Bake. Bake uncovered for 35-40 minutes until golden and set.
- Finish and serve. Dust with powdered sugar. Garnish with strawberries and nuts if desired, and drizzle with maple syrup.
