Easy Greek Yogurt Cake Recipe Delight
There’s just something about summer baking that makes me smile—the scent of fresh zucchinis, the pop of citrus from lemon, and that promise of a sweet treat that’s still somehow good for you. I remember the first time I made this zucchini swirl cake—it was a late Saturday afternoon, and I had a bunch of zucchinis from my garden that needed using up. I wanted something moist, tender, with just a hint of sweetness, and this recipe became an instant family favorite. Trust me, the secret here is in the swirl—layering the batter with a simple cinnamon-spiced filling that oozes through every slice. It’s crazy how a humble vegetable can turn into this gorgeous, almost decadent dessert. My kids ask for this all the time, especially when I tell them it’s almost like a cinnamon roll in cake form. Plus, it’s one of those recipes that’s easy to whip up on a weeknight, and it looks so pretty when you serve it. The smell alone will bring everyone to the kitchen, and I promise, the first bite is worth every second spent in the kitchen.
What is Zucchini Swirl Cake?
Think of zucchini swirl cake as a moist, tender sponge layered with a warm cinnamon filling, all topped with a bright, tangy lemon glaze. It’s essentially a sweet cake that celebrates the veggie in a sneaky, delicious way. The name comes from the beautiful marbled effect you get when swirling the brown sugar and cinnamon mixture into the batter before baking—kind of like a cinnamon roll but in a cake. This dish is a bit of a misfit—part quick bread, part dessert—and it’s perfect for any time you want something a little special but don’t want to fuss with complicated techniques. I like to think of it as a celebration of those humble zucchinis coming into season—transforming what might be seen as a boring vegetable into the star of the show. It’s friendly for all kinds of diets, adaptable with different flours or sweeteners, and honestly, it tastes even better the next day once the flavors meld.
Why you’ll love this recipe?
What I love most about this zucchini swirl cake is how it combines cozy comfort with a touch of freshness—kind of like a warm hug with a citrusy kiss. The flavor profile is dreamy: sweet, cinnamon-spiced batter mingling with that pop of lemon glaze on top. It’s a combination that hits all the right notes. Plus, it’s so simple to make—no fancy ingredients or fancy techniques required. I’ve made this countless times and it never fails to impress. And the best part? It’s budget-friendly—just plenty of zucchini, some basic pantry staples, and a few fresh ingredients. I’ve even tested a few swaps—like swapping out almond flour for a gluten-free version, and it still came out delicious. You can enjoy this as a sweet breakfast, a casual tea-time treat, or dessert after dinner. The versatility and the way everyone asks for seconds? That’s why this recipe has become a staple at my house.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake is honestly a breeze to make, especially once you get the hang of swirling the cinnamon sugar mixture into the batter. You start by grating the zucchini—don’t forget to squeeze out some moisture so it doesn’t make your batter too wet! Mix together your dry ingredients, then wet ingredients—simple pour-and-mix style—and combine. After pouring your batter into a prepared pan, dollop and swirl the cinnamon-sugar filling on top, executing a gentle swirl to create that picture-perfect marbled look. Bake until golden and the house smells like cinnamon and lemon zest, then cool just enough before pouring on that tangy lemon glaze. If you like that beautiful, shiny finish with a citrus punch—this glaze is a game-changer. Honestly, it’s one of my favorite baking projects because it’s straightforward but elegant, and the result is always a crowd-pleaser.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (squeeze out excess moisture)
– 1 1/2 cups all-purpose flour (or a trusty gluten-free blend)
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon (the real stuff!)
– 1/2 cup vegetable oil or melted butter
– 3 large eggs
– 1 teaspoon vanilla extract
– Zest of one lemon for a bright touch
For the Filling:
– 1/2 cup brown sugar
– 1 tablespoon cinnamon
– 2 tablespoons softened butter (or coconut oil for dairy-free)
– Optional: chopped walnuts or pecans for crunch
For the Glaze:
– 1 cup powdered sugar
– Juice of one lemon
– A teaspoon of milk or water to thin, if needed
– Extra lemon zest for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a loaf pan or round cake pan with butter or non-stick spray, and line with parchment paper if you like. Having your pan ready saves time later. I like using a 9-inch round because it’s just the perfect size to get that beautiful swirl effect and not too thick to bake through.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I always do this first—it’s my way of ensuring all the spices and leaveners are evenly distributed. This helps prevent lumps and makes for a smoother batter later.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, oil, vanilla, lemon zest, and grated zucchini. When I do this, I make sure the ingredients are well combined but don’t overmix—just until everything’s nicely incorporated. I’ve found that beating in a splash of lemon juice at this stage brightens up the cake without overpowering it.
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently. I use a spatula here and avoid overstirring because that can make the cake dense. A few lumps are okay; they bake out fine. The batter should be thick but spreadable.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and softened butter until crumbly but slightly sticky—like a cinnamon-sugar paste. I add nuts here sometimes for extra crunch, but it’s totally optional. Set this aside while you wait for the batter.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared pan. Dollop spoonfuls of the cinnamon filling across the surface. Then add the rest of the batter on top and smooth gently. Use a knife or skewer to swirl the cinnamon mixture into the batter—start from the middle and drag outward for a marbled effect. Trust me, the more you swirl, the more beautiful the pattern, but don’t overdo it—just enough to see those swirly streaks forming.
Step 7: Bake
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on the edges—they should be golden brown, and the smell of cinnamon and lemon will be irresistible. Oven times can vary; I always check at 45 minutes and go from there.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack. Pour the lemon glaze while it’s still warm so it seeps into the cracks—a little messy, but that’s half the charm. Let it set for 10 minutes before slicing.
Step 9: Slice & Serve
Use a sharp serrated knife and cut with a gentle sawing motion. Serve slightly warm or at room temperature. I love pairing this with a cup of chamomile tea or a glass of cold milk. For a fancy brunch, top with extra lemon zest or fresh berries—you can really dress it up with a dollop of whipped cream, too. It’s honestly such a crowd-pleaser, and I always get asked for the recipe.
What to Serve It With
My favorite way to enjoy this zucchini swirl cake is in the morning with a cup of coffee—trust me, it makes breakfast feel extra special. Or, serve slices alongside a glass of chilled rosé or sparkling water with lemon for brunch. It’s incredible as a light dessert after dinner, especially if you add a dollop of mascarpone or a scoop of vanilla ice cream. On a cozy night, it pairs beautifully with a mug of chai tea or hot cocoa. My kids go wild for this when I sprinkle a few extra nuts on top or think of it as a quick pick-me-up snack during their homework time. It’s a versatile treat that feels like a little celebration every time I make it. Honestly, once you’ve made this, you’ll keep coming back—it’s that good.
Top Tips for Perfecting Your Zucchini Swirl Cake
Over the years, I’ve learned a few tricks that make a real difference in the final result. First, squeezing out as much moisture from the zucchini as possible is a game-changer—I use a clean dish towel or cheesecloth and give it a good wring. Too wet, and your batter gets dense; too dry, and the cake might be crumbly. I tested doing half the zucchini grated and keeping the rest chunky for texture—definitely a winner. When mixing, avoid overstirring after adding dry ingredients—those gluten strands will tighten and make the cake dense. For the swirl, I’ve played with different patterns—sometimes I drag the knife in circles, other times straight lines. Both work beautifully, so have fun with it! Ingredient swaps like coconut sugar or almond flour work quite well, but expect slight changes in texture and sweetness. Baking at different altitudes might affect timing a little, so keep an eye out after 40 minutes. As for the glaze, I like it tart and bright, but feel free to adjust the lemon juice and powdered sugar to your taste. A thicker glaze holds better, but a thinner drizzle feels more delicate. I once accidentally added a little too much lemon and got a tang that was just stunning. So trust your palate and experiment—baking is part art, part science, right?
Storing and Reheating Tips
This cake stays moist and lovely for up to 2 days at room temperature, covered loosely with foil or a clean towel. If it’s going to be longer, I prefer wrapping it tightly in plastic wrap or storing in an airtight container in the refrigerator—up to 4 days. It’s just as good cold or gently warmed in the microwave for about 10 seconds. If you want to freeze it, wrap the slices individually in plastic and then store in a zip-top bag for up to 3 months. Thaw in the fridge or at room temperature for a quick treat. I like to wait until I’m ready to serve before drizzling the glaze, so I keep the cake plain and fresh-tasting. For the best presentation and fresh flavor, add the glaze just before serving, especially if stored in the fridge—it tends to set and firm up overnight. Trust me, a well-stored slice still tastes amazing, and the flavors only deepen.
Frequently Asked Questions
Final Thoughts
This zucchini swirl cake has truly become one of those trusted recipes I turn to when I want something heartwarming but effortless. It’s a wonderful way to sneak more veggies into your family’s diet without making it feel like a health food experiment. Every time I bake it, I think about my childhood summers, the garden grown zucchinis, and the joy of sharing something homemade with loved ones. Whether it’s for a casual weekend brunch or a special occasion, it always manages to surprise and delight. I hope you try it and let me know how it turns out—feel free to add your own twists or favorite toppings. Nothing makes me happier than hearing that my recipes bring a little extra sweetness into someone’s day. Happy baking!
Greek Yogurt Cake
Ingredients
Method
- *PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that's cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also sub in vanilla Greek yogurt for some sweetness.
- Preheat your oven to 350°F. Spray a 6 inch round spring form pan with oil and line it with parchment paper.
- In a large bowl, whisk the yogurt and eggs until smooth. Sift in the tapioca flour and whisk until fully incorporated. Pour the batter into the prepared pan and bake for 60 minutes until the top is golden and puffed.
- Remove from oven, let cool slightly, then chill in the fridge for at least 2 hours to set. Optionally, top with berries, honey, or shaved chocolate before serving.
