Easy Peppermint Candy Recipe
There’s something about a warm slice of zucchini cake that takes me straight back to my grandmother’s kitchen. I remember the smell of cinnamon swirling through the air, mingling with the sweetness of fresh garden zucchini. It’s honestly one of those recipes I’ve loved for years — comforting, cozy, and unexpectedly indulgent, despite the veggies. Honestly, if you’re looking for a dessert that feels like a hug but doesn’t leave you feeling heavy, this zucchini cinnamon swirl cake is it. I always do this when I want to satisfy a sweet tooth but also get a little bit sneaky with my kids — because, let’s face it, they don’t suspect a thing when I sneak in those sneaky greens! This one’s a lifesaver on busy nights, and I promise, once you try it, it’ll become a family favorite for guilt-free indulgence. Best part? It’s so simple—you’ll actually want to make it again and again.
What is a Zucchini cinnamon swirl cake?
Think of it as a carrot cake’s shy cousin — but instead of carrots, it’s packed with grated zucchini, which keeps it moist and tender. The cinnamon swirl is like a warm hug in every bite, giving it that cozy, spicy aroma that just screams fall or comfort anytime you need a pick-me-up. It’s essentially a moist, tender cake layered with a cinnamon sugar swirl that creates beautiful, marbled patterns as it bakes. The name might sound fancy or special, but honestly, it’s a simple home-baking project that transforms humble ingredients into something extraordinary. My kids ask for this all the time, especially when they know I’ve hidden extra zucchini in the mix. The beauty of it? It’s versatile enough for breakfast alongside coffee, or a cozy dessert after dinner — and it’s so forgiving I’ve played around with different types of flour and sweeteners without messing up the magic.
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl cake is how it manages to be both comforting and sneaky. The flavor profile is so warm and inviting: sweet, cinnamon-y, with just a hint of Earthiness from the zucchini that makes it feel *almost* healthy. The smell alone — that warm cinnamon and baked good aroma — will have everyone rushing to the kitchen before it’s even fully cooled. Plus, it’s a breeze to make. The batter comes together in minutes and requires no fancy equipment. Budget-wise, it’s fantastic because you probably already have all the ingredients sitting in your pantry or fridge. The best part? There are a million ways to enjoy it — serve it warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or just plain with a cup of coffee for breakfast. It’s one of those recipes that you can tweak endlessly, making it perfect for breakfast, snacking, or dessert. Trust me on this—once you bake it, it disappears in minutes at my house.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake is all about simple wonder. You mix the dry ingredients together, whisk up your wet ingredients, fold everything gently until just combined, swirl in your cinnamon sugar mixture, and then bake. The magic that sets it apart is the cinnamon swirl—just a quick layer that creates gorgeous marbles when baked. The process is straightforward, and I promise, once you get the hang of it, it’s almost foolproof. Best of all, the batter is so smooth and fragrant, you’ll want to sneak a taste before it even hits the oven. It’s perfect for those days when you crave a sweet treat but don’t want to mess around with complicated layers or fancy frostings.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (squeeze out excess moisture and use fresh for the best texture)
– 1 1/2 cups all-purpose flour (or a mix of half whole wheat for added nutrition)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup granulated sugar (or coconut sugar for a richer flavor)
– 1/2 cup brown sugar
– 1/2 cup vegetable oil (or melted coconut oil for a subtle coconut flavor)
– 3 large eggs
– 1 teaspoon vanilla extract
For the Cinnamon Swirl:
– 1/4 cup granulated sugar
– 1 tablespoon ground cinnamon
For the Glaze (optional but recommended):
– 1/2 cup powdered sugar
– 1-2 teaspoons milk or cream
– A splash of vanilla or a pinch of cinnamon for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First, turn on your oven to 350°F (175°C). Grease a standard loaf pan or round cake pan with butter or non-stick spray. Line with parchment paper if you want easy removal. I always do this—trust me, it saves a lot of headache when you’re trying to get that first slice out. Set it aside while you prepare the batter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and sugars. Mixing your dry ingredients thoroughly ensures an even rise — you don’t want clumps or uneven cinnamon pockets, though that texture actually looks pretty neat once baked.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, vegetable oil, vanilla, and grated zucchini. I always squeeze out some of that moisture from the zucchini — the less excess water, the better the batter comes together. I tested this with almond milk once, and it made the cake even creamier — so if you’re dairy-free, give that a try!
Step 4: Combine
Pour the wet mixture into the dry ingredients. Use a gentle fold — try not to overmix. You’re looking for just combined, with no dry flour visible. Overmixing can make the cake dense, and nobody wants that.
Step 5: Prepare Filling
Mix the cinnamon and sugar for the swirl. This is the fun part—sprinkling that cinnamon sugar layer on top of your batter. For an extra flavor kick, I sometimes add a pinch of nutmeg or a splash of orange zest.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Then sprinkle half of your cinnamon sugar mixture over it. Repeat with the remaining batter and cinnamon sugar. Using a butter knife or skewer, gently swirl through the batter to create those beautiful marbled patterns. Don’t overdo it — just enough to get a pretty swirl, trust me on this one!
Step 7: Bake
Pop it in your oven and bake for 45-50 minutes. Check doneness with a toothpick — it should come out clean. Ovens vary, so I recommend checking a few minutes early if you’re like me and tend to forget about baked goods and get distracted by a good book or chat.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack. Once completely cooled, whisk together your glaze ingredients and drizzle generously over the top. The best part? That shiny, sweet glaze seeps into the cracks and makes every bite a little more decadent.
Step 9: Slice & Serve
Use a sharp serrated knife for clean slices. Serve warm or at room temperature. I love it with a cup of tea or a big mug of coffee. Sometimes, I sprinkle a little extra cinnamon on top for good measure — because, who doesn’t love that cozy, spicy aroma?
What to Serve It With
This cake is so versatile that the sky’s the limit. For breakfast, it pairs beautifully with a hot mug of coffee or a dollop of Greek yogurt. I often make it on a lazy weekend morning and turn it into a brunch centerpiece, pairing it with fresh fruit and a pot of tea or crisp cider. When it’s time for dessert, I love warming slices and topping them with vanilla ice cream or whipped cream. It’s also fantastic as a snack — perfect with a glass of milk or a cozy cup of chai. This cake really shines because it’s family-friendly and super adaptable. I’ve even made mini muffins for kid-friendly portable snacks! No matter how you serve it, I promise it’ll bring that warm, nostalgic feeling to your kitchen.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Cake
Over the years, I’ve learned a few tricks to make this recipe even better. For starters, always squeeze out excess moisture from your zucchini before mixing — it keeps the batter from getting too wet and helps the cake rise better. I’ve tested different flours; using half whole wheat adds a little nutrition without sacrificing fluffiness. When mixing the wet and dry, fold gently — overmixing will make it dense and tough rather than tender and moist. For the cinnamon swirl, I like to sprinkle an extra pinch of cinnamon on top of the swirl layer before baking — it creates a burst of flavor and enhances that cozy aroma. If you want a more intense cinnamon flavor, add a bit more to your sugar mix. I’ve also experimented with brown butter glaze, which takes it to another level — just melt a little butter, whisk in powdered sugar, and a splash of milk. Trust me, it’s worth the extra step. The key is to keep everything gentle and avoid rushing — patience pays off with a moist, beautifully marbled cake.
Storing and Reheating Tips
This cake keeps surprisingly well. Once cooled, store leftovers in an airtight container at room temperature for up to two days — if it lasts that long! After that, pop it in the refrigerator for up to a week. I recommend covering it well with plastic wrap or storing in a cake container to keep it moist. For longer storage, freezing slices individually wrapped in plastic is my go-to; they thaw quickly and still taste great. Reheat in the microwave for about 15-20 seconds, or enjoy it cold — the flavors are just as good either way. If you’re planning to add the glaze later, I suggest doing it just before serving so it stays shiny and fresh. Honestly, I think this cake is even better the next day — sometimes I’ll make it the night before, and the flavors really meld together overnight. Just a quick reheat in the microwave, and it’s like fresh from the oven all over again.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini cinnamon swirl cake has become a staple in my kitchen—not just because it’s delicious, but because it’s one of those recipes I turn to when I want something cozy and reliable. It’s incredibly forgiving, so don’t worry if your batter looks a little different or the swirl isn’t perfect. The warmth of cinnamon combined with the subtle sweetness of zucchini creates a flavor that’s inviting no matter what time of day you serve it. Plus, the fact that I can sneak in veggies and still get rave reviews from my kids makes it even more of a win. Once you try it, I bet it’ll become a go-to for your family, too. So gather your ingredients, get baking, and trust me — your kitchen’s about to smell like a cinnamon dream. Can’t wait to hear how yours turns out!
peppermint patties
Ingredients
Method
- In a large mixing bowl, beat the marshmallow cream, softened butter, vanilla, and peppermint extract until well combined. Gradually add powdered sugar and mix until smooth.
- Line a baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball, flatten into a disc, or pinch to make football shape. Freeze for 2 hours.
- Melt dark chocolate wafers, dip the prepared peppermint centers, tap off excess, and place on parchment. Chill until set.
- For footballs, melt white chocolate, pipe laces, and let set.
