Easy Marshmallow Rice Treats Recipe
There’s something about baking that feels like giving a warm hug — especially when it’s early in the morning and the house still has that quiet, cozy hush. I remember my grandma’s kitchen flooding with the smell of cinnamon and sweet batter, and how my kids always ask for this zucchini swirl coffee cake whenever I have a ripe zucchini sitting on the counter. It’s one of those recipes that’s simple enough for a busy weeknight treat but special enough to serve at weekend brunch. Honestly, I love how this cake balances that perfect hint of sweetness with a tender crumb — and the surprise swirl of zucchini keeps it moist and interesting without stealing the show. I’ve made this countless times, testing different fillings and glazes, and let me tell you — it disappeared in minutes at my house. Trust me on this one, it’s a real crowd-pleaser. Plus, it’s veggie sneaky enough that even the pickiest eaters don’t complain. The smell alone will pull everyone out of their rooms — I swear this one’s a lifesaver on busy nights or when you just need a little comfort with your coffee.
What is Zucchini Swirl Coffee Cake?
This zucchini swirl coffee cake is basically a tender, lightly spiced cake layered with a savory-sweet zucchini filling that’s surprisingly irresistible. Think of it as a breakfast cake or cozy dessert — it’s essentially a more grown-up, vegetable-enhanced version of your classic cinnamon swirl bread. The name itself is pretty straightforward: zucchini is used in the batter and then layered, or “swirled,” with a cinnamon sugar mixture, creating a beautiful marbled effect when sliced. It’s a bake that feels fancy but is actually super forgiving. I love to make it when I want something sweet but also want to sneak in a veggie or two — my kids actually ask for seconds! The concept of a swirl cake isn’t new in my world, but I’ve tweaked it over the years to maximize flavor, moisture, and that wow factor with minimal fuss. It’s perfect for breakfast, brunch, or an afternoon coffee pickup — and the best part? It’s just as delicious warm as it is cooled down with a cup of tea or coffee.
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how it hits that sweet spot between indulgent and wholesome. The flavor is rich but not overly sweet — the cinnamon and vanilla mingle beautifully with the natural earthiness of zucchini. The batter is super easy to put together: no fancy equipment needed, just a whisk and a good spatula. And honestly, this one’s a lifesaver when you’re short on time but still want to serve something homemade and comforting. The cost? Mostly pantry staples — flour, sugar, a little oil or butter, and that humble zucchini from your garden or farmers’ market. Plus, the versatility is endless. Want to add nuts, swap in apples, or even sprinkle it with some streusel topping? Go for it! I’ve tested this with almond milk and it actually made it even creamier — so feel free to customize! It’s great for mornings when you need a pickup, or as a sweet ending to dinner when you’re craving something cozy. And the swirl looks so pretty when you cut into it, making it perfect for sharing or wrapping up for later. Honestly, once you’ve made this a few times, it’ll become one of those “everyday special” recipes in your rotation.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake is a simple layered bake. You start by mixing the dry ingredients, then the wet, and combine everything gently — no overmixing. The zucchini filling comes together quickly with a few pantry ingredients, then you layer your batter and swirl in the filling before baking. The trick is in the swirl — you don’t want to overmix and lose that beautiful marbled look. Once it’s baked until golden and a toothpick comes out clean, it’s time to cool, glaze, and cut into slices that practically melt on your tongue. It’s honestly one of those recipes where you can throw everything together in under an hour and sit back with your coffee while it bakes. Plus, I’ve learned over the years that a gentle swirl makes all the difference — it keeps the filling from sinking or becoming too dense. It’s straightforward, forgiving, and totally satisfying.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour, preferably organic or unbleached for flavor
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon cinnamon (more if you’re a cinnamon fan!)
– ½ cup vegetable oil or melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeezed dry to remove excess moisture)
– ½ cup buttermilk or almond milk for extra creaminess (trust me on this!)
For the Filling:
– 1 cup grated zucchini (again, well-drained)
– 3 tablespoons brown sugar
– 1 teaspoon cinnamon
– 1 tablespoon flour (to keep the filling from becoming too wet)
For the Glaze:
– ½ cup powdered sugar
– 1-2 tablespoons milk or cream
– ¼ teaspoon vanilla (optional)
Optional: a sprinkle of cinnamon or lemon zest for added flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick spray. Lining it with parchment paper makes for easy removal, but it’s not necessary if you’re careful. Set it aside for now. I always do this first so I don’t forget when I get to the batter stage — trust me, moving quickly in the kitchen helps prevent overthinking your next step!
Step 2: Mix Dry Ingredients
In a big mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This ensures everything is evenly distributed. It’s such a simple step but makes a huge difference for a light, airy cake that doesn’t turn out dense or overly cakey.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the eggs, oil, vanilla, and buttermilk until smooth. I always test the temperature of my eggs just to be safe — no clumpy lumps or curdling here! Add the grated zucchini, squeeze out any excess moisture, and stir it into the wet mixture. The zucchini should be well-drained because too much moisture can mess with your batter’s texture.
Step 4: Combine
Gently fold the wet ingredients into the dry until just combined. Do not overmix! This keeps the batter tender. It might be a little lumpy, which is okay. Overmixing develops gluten and makes the cake tough, so I always stop as soon as I see everything just coming together.
Step 5: Prepare Filling
In a small bowl, mix the grated zucchini from earlier with brown sugar, cinnamon, and a tablespoon of flour. The flour helps keep the filling from sinking and becoming runny. Set aside while you prepare your batter.
Step 6: Layer & Swirl
Pour about two-thirds of the batter into your prepared pan. Spread it out gently with a spatula. Spoon the zucchini filling over the batter, then carefully spread the remaining batter on top. Using a toothpick or knife, swirl through the batter to create that gorgeous marbled effect — don’t overdo it, just a gentle swirl to get the visual effect and ensure even distribution of the filling.
Step 7: Bake
Bake for 35-40 minutes, or until a toothpick poked into the center comes out clean. Oven times can vary, so start checking around the 35-minute mark. The top should be golden, and your kitchen will smell like cinnamon and baked goodness. If the top gets too dark early, tent it with foil — no one wants a burnt crust.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes. This helps it set and prevents it from falling apart when sliced. Mix your glaze ingredients and drizzle over the warm cake. The sweetness of the glaze complements the earthy zucchini perfectly and gives it that professional bakery look.
Step 9: Slice & Serve
Use a sharp knife and a gentle sawing motion to cut nice, even slices. Serve slightly warm or at room temperature — I love it with a dollop of Greek yogurt or a splash of cream on the side. It also tastes fantastic cold if you’re packing it for later. I like to sprinkle it with a little extra cinnamon or a squeeze of lemon zest on top to brighten up the flavors. This cake is just as pretty as it is delicious — and it keeps well for a couple of days, if it lasts that long!
What to Serve It With
This zucchini swirl coffee cake is so versatile, I’ve served it in a bunch of different ways over the years. For breakfast, I love pairing it with a strong cup of black coffee or a chai latte — the warm spices and sweetness make it feel like a special treat. On weekends, I set it out alongside some fresh berries and a pot of tea, and it instantly turns into the star of brunch. When I want a comforting dessert, I dollop it with whipped cream or a scoop of vanilla ice cream — that’s heavenly after dinner. And for those hectic mornings, a slice wrapped in parchment makes a perfect grab-and-go snack. It also makes a lovely afternoon pick-me-up — the smell alone brings everyone to the kitchen! My family has become so hooked on this that I always bake a double batch now. That way, I can freeze some for later or give away a slice or two — because sharing good food makes everything sweeter, don’t you think?
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Over the years, I’ve picked up a few tricks to make sure every batch is better than the last. Here are my top tips:
- Zucchini Prep: Always squeeze out excess moisture after grating. Moisture is the enemy of a fluffy cake. A clean dish towel or cheesecloth is my favorite way to get that water out quick.
- Mixing Advice: Gently fold the wet and dry ingredients just until combined. Resist the temptation to overmix — it’s tempting but can result in a dense, gummy crumb.
- Swirl Technique: Less is more here. Just a gentle swirl using a toothpick or skewer creates that beautiful marbled look without blending the fillings completely.
- Ingredient Swaps: I tested this with apple slices in place of zucchini, and it was just as good — slightly sweeter, but cozy. Using coconut oil instead of vegetable oil adds a subtle flavor upgrade.
- Baking Tips: If your oven heats unevenly, rotate the pan halfway through baking. And don’t overbake — start checking around 35 minutes to prevent dryness.
- Glaze Variations: Add a splash of lemon juice or vanilla for different flavor notes. For a richer glaze, stir in cream cheese or mascarpone.
Honestly, the biggest lesson I’ve learned? A gentle hand, a watchful eye, and a little patience make all the difference. Every batch is a tiny experiment, and that’s part of the fun — plus, you get to eat the results!
Storing and Reheating Tips
This cake keeps beautifully, especially if you store it properly. For short-term storage, cover the cooled cake tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days. If it’s warmer or more humid, I prefer the fridge — just seal it well in a container to prevent it from drying out or absorbing fridge odors. It’ll stay good for up to 4 days, and honestly, it actually tastes better the next day once the flavors meld. To reheat, microwave slices for about 15-20 seconds — just enough to warm the center without making it dry. If you want that fresh-baked feel, pop it into a low oven (around 325°F) for 8-10 minutes. Freezing is also an option: wrap slices individually in plastic wrap, then foil and store for up to 3 months. Thaw at room temperature or heat gently in the microwave. If you’re planning to keep the glaze fresh and glossy, I recommend adding it after reheating, not before freezing. That way, you preserve that beautiful shine and flavor. Trust me, this cake holds up well and even gains a little more flavor after a day or two — if it lasts that long!
Frequently Asked Questions
Final Thoughts
If you’re looking for a baking project that’s cozy, delicious, and a little bit sneaky (in the best way), this zucchini swirl coffee cake is it. It’s become a staple in my kitchen because it’s so forgiving — even if you’re a beginner or short on time, you’ll surprise yourself with how beautiful and tasty it turns out. The combination of moist, tender crumb with that cinnamon-sugar swirl and vegetable boost makes it stand out from the crowd. Plus, it’s a perfect way to use up veggies from your garden or a farmer’s market haul. I highly recommend trying this with different spices — a pinch of cardamom or nutmeg adds a special touch. Anyway, I can’t wait to hear how yours turns out! Please leave a comment below or share your own twists. Happy baking, and may your kitchen always be filled with warmth and good smells!
rice krispy treats
Ingredients
Method
- Spray an 8x8-inch baking dish with nonstick cooking spray. Set aside.
- In a large pot over medium heat, melt the butter. Add sweetened condensed milk and stir to combine. Bring to a simmer, stirring constantly.
- Add marshmallows, stirring frequently until melted.
- Remove from heat and fold in the rice cereal with a rubber spatula until well coated.
- Transfer the mixture into the prepared baking dish and press into an even layer.
- Allow the bars to cool to room temperature before cutting and serving.
