Easy Baked Spaghetti Dinner Recipe
Honestly? There’s something magical about biting into a slice of warm, tender coffee cake, especially when it’s packed with fresh zucchini and swirled with a sweet cinnamon filling. It’s like a comforting hug in dessert form. I remember making this for the first time on a lazy Sunday morning, and the smell alone — sweet citrusy notes from fresh zucchini, spicy cinnamon, and buttery batter — immediately made the house feel cozy. My kids ask for this all the time, especially when I have a garden bursting with zucchini, which is pretty much every summer. This zucchini swirl coffee cake isn’t just delicious; it’s also crazy easy to throw together, even on those hectic mornings. And trust me, it disappears in minutes at my house. It’s perfect when you’re craving something sweet but don’t want to bake a big, complicated dessert. Plus, it’s a sneaky way to make zucchini taste like dessert — who knew vegetables could be so versatile? I always do this when I want a bakery-style treat without leaving the house—and every time, it feels like I’ve rediscovered a family secret.
What is Zucchini Swirl Coffee Cake?
Think of zucchini swirl coffee cake as the lovechild of a moist, spicy cinnamon roll and a classic crumb-topped coffee cake—only with a veggie twist. It’s essentially a layers of tender cake with pockets of sweet, cinnamon-infused zucchini filling, all topped with a crunchy streusel topping. The name might sound fancy, but it’s really just a cozy homemade treat that anyone can whip up. The idea is to grate fresh zucchini into the batter, which adds moisture and a subtle vegetal sweetness that pairs surprisingly well with cinnamon and brown sugar. It’s kind of like sneaking in a little veggie boost without sacrificing flavor! This cake is versatile, so you can customize the filling or topping with nuts, berries, or even a drizzle of chocolate if you’re feeling indulgent. The best part? It’s a fantastic breakfast, a comforting snack, or a rich dessert — all in one.
Why you’ll love this recipe?
There’s a lot to love about this zucchini swirl coffee cake. For one, the flavor—oh my gosh, the flavor! That warm cinnamon and sugar scent? It’s addictive. I always do this when I want something homemade but don’t want to fuss: it’s super forgiving and adaptable. This one’s a lifesaver on busy nights when I need a quick dessert that still feels special. And the ingredients? Nothing fancy — just pantry staples and fresh zucchini from the garden that I know I’m gonna use anyway. Plus, the cost? Totally budget-friendly. I love that I can prep it in one bowl, toss it in the oven, and have a comforting treat ready in under an hour. What I love most about this is how versatile it is—you can switch up the filling, add nuts or berries, or even sprinkle a little extra cinnamon on top. It’s like a blank canvas that tastes like a warm hug each time. Honestly, my family practically begs for it during zucchini season, and I don’t blame them. It’s moist, flavorful, and keeps well, making it perfect for breakfast the next day or for taking to potlucks.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This zucchini swirl coffee cake is one of those recipes that feel fancy but are seriously easy to make. You start by preparing a simple batter with flour, sugar, eggs, and butter, then fold in grated zucchini for moisture and mild sweetness. Next, you make a quick cinnamon-sugar filling with a touch of butter, spreading it on the batter and swirling it for that beautiful marbled effect. Top everything with a buttery streusel, pop it into the oven, and voilà —about 50 minutes later, you’ve got a golden, irresistible cake. It’s perfect for breakfast, brunch, or even as dessert. What makes this method special is how straightforward it is—no complicated layers or fuss, just good ingredients coming together into something delightful that smells divine.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I like using unbleached for extra flavor)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1 cup vegetable oil (or melted butter, if you prefer richer flavor)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup finely grated zucchini (about 1 small or half a large zucchini, excess moisture squeezed out)
For the Filling:
– 1/2 cup brown sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons unsalted butter, melted
– Optional: 1/4 cup chopped walnuts or pecans for extra crunch
For the Glaze (optional):
– 1 cup powdered sugar
– 1-2 tablespoons milk or cream
– 1/2 teaspoon vanilla extract
– A pinch of cinnamon (if you’re feeling fancy)
Step-by-Step Instructions
Step 1: Preheat & Prepare Pan
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper—don’t skip this step, or you’ll be fighting to get the cake out! I like to give it a quick spray with non-stick spray and dust with a little flour just to be safe. While the oven heats, grate your zucchini finely and squeeze out as much moisture as you can—this step is key for a moist cake without it turning soggy.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This helps distribute everything evenly and prevents clumps, which can mess with the texture. I’ve learned the hard way—skipping this step sometimes leads to uneven rise or flavor pockets.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs lightly, then add the oil (or melted butter), vanilla, and grated zucchini. Mix until smooth. Don’t overmix here—just combine until everything is well incorporated. I’ve tested this with almond milk, and it actually made it even creamier—so feel free to swap if you’re dairy-free!
Step 4: Combine
Pour the wet ingredients into the dry and gently fold together—don’t overmix or your cake could turn dense. Stop mixing once you see no dry flour streaks; the batter should be thick and slightly lumpy. Be gentle—that’s where the fluffiness comes from.
Step 5: Prepare Filling
In a small bowl, mix the brown sugar, cinnamon, and melted butter. If you’re adding nuts, fold them in too. The filling should be crumbly but spreadable. I like to taste a tiny bit—trust me, this combo is what makes the swirl so irresistible.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, then spread the cinnamon-sugar mixture over it. Pour the remaining batter on top, then gently swirl a knife through the batter to create beautiful ribbon-like marbling. Be careful not to overdo it—you want pretty streaks, not a complete mess.
Step 7: Bake
Pop into the oven and bake for about 45-50 minutes. Keep an eye on it—you want the top golden brown and a toothpick inserted into the center to come out clean. Oven times can vary, so start checking at around 45 minutes. If it browns too fast, just cover loosely with foil and finish baking.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. If you’re using the glaze, I recommend drizzling it while the cake is still warm so it seeps into the cracks. Whisk powdered sugar with milk and vanilla until smooth—adding more milk for thinner glaze or more sugar if you want it thicker. Trust me, a little drizzle goes a long way!
Step 9: Slice & Serve
Use a sharp serrated knife for clean slices. Serve warm or at room temperature. I love pairing this with a strong coffee or a glass of milk—it’s heaven. If you want extra flair, sprinkle a little powdered sugar or chopped nuts on top. Remember, it’s best enjoyed fresh but keeps well in an airtight container for up to 2 days. Reheat gently if you prefer it warm again!
What to Serve It With
This cake is versatile enough to shine at all sorts of occasions. For breakfast or brunch, serve it warm with a dollop of whipped cream or a drizzle of honey. It’s just as good as a sweet snack paired with your morning coffee on a lazy weekend. My family loves it for brunch — especially with fresh fruit or a scoop of vanilla yogurt on the side. As dessert, I love slicing it into thick pieces and serving it with a scoop of vanilla ice cream or a splash of caramel sauce. It’s also perfect as a cozy afternoon snack—just grab a mug of tea or a glass of milk and settle in. One thing I’ve learned over the years? Don’t overthink the presentation—just slice and serve! The aroma does most of the work anyway. This cake’s comforting taste and homey vibe make it a lasting hit every time I make it, especially when I toss in a handful of chopped walnuts or a sprinkle of extra cinnamon for texture. It’s the kind of baking that makes the house smell like Sunday mornings and family gatherings—warm, inviting, and full of love.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Over the years, I’ve picked up a few tricks to make this zucchini swirl coffee cake as perfect as possible. First, grading and squeezing out the zucchini is crucial—moisture is enemy number one for a tender cake, so don’t skimp on that. I’ve tested using a box grater and a microplane, and honestly, the microplane makes for a finer grate, which I prefer. When mixing the batter, gentle folds are everything—I used to overmix and end up with a dense cake. Now, I wait until just combined; fluffy texture is the goal. The swirl pattern looks beautiful when you give the batter a gentle rippling with a skewer or knife—practice makes perfect, but don’t stress if it’s not perfect. As for ingredient swaps, I’ve tried coconut oil and maple syrup, and while the flavor shifts slightly, both work surprisingly well. The streusel topping is flexible—try adding oats or chopped nuts for extra crunch. Oven times can vary, so start checking at 45 minutes, and if it looks done, use a toothpick to make sure it’s baked through—center should come out clean and cake should spring back when lightly pressed. When I bake this, I always wrap it tightly and store it in the fridge—I learned that a day or two in there actually allows the flavors to meld better, and it stays moist.
Storing and Reheating Tips
This cake is best enjoyed within the first couple of days, but proper storage helps it stay fresh longer. If you’re eating it within a day, just wrap it tightly with plastic wrap or store in an airtight container at room temperature—no need to refrigerate unless your house is really warm or humid. For longer storage, refrigerate it in an airtight container for up to 3 days—just let it come to room temp or warm it gently in the microwave before slicing. If you want to keep it for a week or more, pop it in the freezer wrapped well in plastic foil and then foil. To thaw, leave it at room temperature for a few hours or warm slices in the microwave. As for the glaze, I usually apply it fresh to keep it glossy and vibrant; if you want to reapply after storage, do so just before serving. The key is to keep moisture locked in but not soggy. Honestly, I’ve frozen slices and reheated them for an easy breakfast—they taste almost as good as fresh, especially with a little fresh glaze and a sprinkle of nuts on top.
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake has truly become a staple in my home—not just because it’s delicious, but because it’s forgiving, adaptable, and downright cozy. It’s amazing how a few simple ingredients can turn into something so satisfying, whether it’s a lazy weekend breakfast or a last-minute dessert for unexpected guests. I love experimenting with different fillings and toppings to keep things interesting, but honestly, this classic version hits the spot every time. The smell alone brings everyone to the kitchen, waiting patiently for their slice. If you give it a try, I’d love to hear how yours turns out — and don’t be shy about adding your own little twists. Happy baking, and enjoy every bite of this warm, homemade hug in cake form!
spaghetti bake
Ingredients
Method
- Preheat oven to 375°F.
- Cook sausage in a large pan over medium high heat until no longer pink. Stir often to crumble the sausage.
- Add onions, garlic and dried basil and stir to combine. Continue to cook for 5 minutes.
- Add mushrooms and stir to combine. Continue to cook for 5 minutes.
- Stir in diced tomatoes, tomato paste and pepper. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Stir in spinach and remove from heat.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, whisking constantly.
- Whisk in milk and cook for 5 to 10 minutes, whisking constantly. Once mixture is thickened, stir in ¾ cup mozzarella cheese and salt.
- In a large pot, bring water to a boil. Cook spaghetti for 5 minutes. Drain. Add to meat sauce and stir.
- Spread meat mixture into an 9x13 inch casserole dish. Pour cheese sauce over top. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
- Bake for 30 minutes or until topping is golden. Serve hot.
