Hawaiian Pie Recipe: Simple Tropical Delight
If I’m honest, I didn’t think I’d ever fall for a zucchini recipe that isn’t savory. Growing up, zucchini was always a side dish—grilled, sautéed, or stuffed—and never part of dessert. But a few years ago, I stumbled on this zucchini coffee cake and, well, it completely changed my perspective. Imagine a tender, moist cake packed not only with fresh zucchini but also swirled with a tangy cream cheese layer—sweet, slightly nutty, and with that comforting cinnamon-y aroma. It’s one of those recipes that tastes like a nostalgic hug but with a little jazz up its sleeve. Trust me, this disappeared in minutes at my house, and my kids ask for it every single weekend. It’s perfect on a lazy Saturday morning, a cozy afternoon snack, or even as a quick, kind-of-healthy dessert when you want something sweet but don’t want to go all-in on a big cake. Wherever you enjoy it, I promise it’ll become a staple in your baking lineup, just like it is in mine. Let’s dive into how to make this irresistible zucchini coffee cake with cream cheese swirl!
What is Zucchini Coffee Cake with Cream Cheese Swirl?
This isn’t your typical coffee cake, and I love that. Think of it as a cozy, moist loaf that’s slightly denser and packed with shredded zucchini—think of it as a sneaky way to get those greens in—yet it’s surprisingly sweet and indulgent. The name says everything: a perfect pairing of rich cream cheese swirled through tender cinnamon-spiced cake, baked to golden perfection. It’s essentially a cross between a breakfast loaf and dessert—kind of like that classic cinnamon roll but with a veggie twist. The zucchini adds moisture, making each bite soft and slightly chewy inside. I always do this when I want a dessert that feels a little healthier but still indulgent. Plus, the smell while baking? Oh my gosh, it’s absolute heaven. It’s a recipe that makes your kitchen smell like cinnamon toast but with a fresh, garden-y note from the zucchini. This one’s a lifesaver on busy nights or for bringing to brunch—and I swear, even the pickiest eaters love it.
Why you’ll love this recipe?
Honestly, there’s a lot to love about this zucchini coffee cake with cream cheese swirl. First off, the flavor. The cinnamon-spiced batter, paired with that creamy, slightly tangy swirl—pure comfort in every bite. I always say that the secret to good baking is balancing the moistness and sweetness, and wow, does this deliver. The zucchini keeps things incredibly moist and tender without making it heavy; instead, it adds a subtle freshness. And speaking of easy, this recipe is a total breeze—you don’t need any fancy equipment, just a mixing bowl, a whisk, and a good spatula. It’s also super budget-friendly since the ingredients are staples; you probably already have everything in your pantry. What I love most about this is its versatility. You can dress it up with nuts, swap out the cream cheese for mascarpone, or even add a handful of blueberries if you’re feeling extra. Plus, it’s great for breakfast, brunch, or whenever that craving for something sweet hits—trust me on this one, it’s a guaranteed crowd-pleaser that makes your house smell like heaven for hours.
How do you make Zucchini Coffee Cake with Cream Cheese Swirl?
Quick Overview
This cake is as straightforward as it gets. You grate fresh zucchini, mix up the batter, prepare a luscious cream cheese swirl, then layer and swirl it all together before baking. The trick is not overmixing once you combine ingredients—leave the batter a little lumpy, it keeps the cake tender. And skip refrigerating the cream cheese mixture if you want it to swirl easily; just keep it at room temp so it’s nice and spreadable. By the time you preheat your oven, everything is ready to go in one or two bowls, and baking takes about 45 minutes. You end up with a beautifully marbled cake that’s moist, flavorful, and just a little decadent. Perfect for slicing into thick, beautiful squares, and the leftovers keep well too, if you have any!
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour (I sometimes swap half for whole wheat for a nutty touch)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (because, cinnamon makes everything better)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil (or melted coconut oil for a subtle flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup freshly grated zucchini (don’t forget to squeeze out excess moisture—trust me, this is key!)
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Glaze (optional but highly recommended):
- ½ cup powdered sugar
- 1-2 teaspoons milk or cream
- A splash of vanilla (or almond extract for a twist)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (180°C). Grease a 9-inch round cake pan or line it with parchment paper—trust me, this saves a lot of headache when it’s time to serve. Just a quick smear of butter or non-stick spray, and you’re good to go.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. I always do this first—it keeps everything evenly distributed and helps prevent lumps later on. The smell of cinnamon mixed with the dry ingredients already starts to get my kitchen cozy.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the sugars, oil, eggs, and vanilla. Make sure your eggs are at room temperature so everything blends smoothly. I often crack my eggs directly into the bowl, then add the oil and sugar, and whip until it’s nice and combined. The mixture will look a little glossy, and that’s exactly how you want it.
Step 4: Combine
Pour the wet mixture into the dry ingredients and stir gently—don’t overmix. It’s okay if a few lumps remain because overmixing can turn your cake dense. Fold in the grated zucchini—use a spatula, not a mixer, to keep things light and airy. At this stage, your batter should be thick but pourable.
Step 5: Prepare Filling
In a small bowl, stir together your softened cream cheese, sugar, and vanilla until smooth and spreadable. If it’s too stiff, just give it a quick stir with a spoon or whisk. For a fun twist, add a dash of lemon zest or a pinch of cinnamon to the cream cheese—it’s delicious.
Step 6: Layer & Swirl
Pour half of your batter into the prepared pan, spreading it out evenly. Drop spoonfuls of the cream cheese mixture on top, then cover with the remaining batter. Use a knife or skewer to swirl gently, creating a marbled effect. Don’t overdo it—you want those beautiful ribbons of cream cheese to peek through at the end, not blend into a muddy mess.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Sometimes my oven runs a little hot, so I start checking around 38 minutes. The top should be golden, and the house will smell incredible.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack if you used parchment. If you’re glazing, mix up your powdered sugar with milk and vanilla until smooth. Drizzle over the slightly warm cake—it soaks into the cracks and makes each bite even more decadent. Trust me on this, it’s worth the extra step.
Step 9: Slice & Serve
Slice it into thick squares, and serve slightly warm or at room temperature. I love pairing it with a cup of strong coffee or a big glass of milk. The texture is tender, the flavor complex with cinnamon and that little tang from the cream cheese, and the zucchini keeps it moist without overwhelming. This is my go-to baking project when I want something comforting but with a little twist.
What to Serve It With
This cake practically speaks for itself, but here are a few ideas that make it shine even more:
- For Breakfast: Pair with a mug of dark roast coffee and some fresh fruit. Sliced banana or a handful of berries on the side makes it feel special.
- For Brunch: Serve alongside scrambled eggs and a glass of fresh orange juice. The slightly savory elements balance the sweetness perfectly.
- As Dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of honey or caramel sauce can elevate it further.
- As a Cozy Snack: Warm a slice in the microwave for 10 seconds—trust me, the smell alone will call everyone into the kitchen!
I always do this with a big mug of tea or coffee, and honestly, it makes my entire afternoon better. The kids love it, and it’s one of those recipes I want to pass down for generations.
Top Tips for Perfecting Your Zucchini Coffee Cake with Cream Cheese Swirl
Every time I make this, I learn a little more, and here are my best tips to help you nail it every time:
- Zucchini Prep: Squeeze out all excess moisture after grating—this keeps your cake from getting soggy. I usually pop the grated zucchini in a clean towel and give it a good squeeze. The drier, the better.
- Mixing Advice: Gentle folding is key! Overmixing leads to dense, muffin-like texture. When adding the zucchini, fold just enough to incorporate.
- Swirl Patterns: For pretty marbling, drop dollops of cream cheese into the batter and use a skewer or toothpick to swirl from the center outward. Don’t overdo it—less is more here.
- Ingredient Swaps: Swap out the all-purpose flour for almond flour for a nutty flavor or use Greek yogurt instead of oil for a healthier version. Just remember, substitutions might slightly change the texture, so keep an eye on the batter consistency.
- Baking Tips: Rotate your pan halfway if your oven tends to run hot on one side. Also, start checking doneness a few minutes early—better to underbake and keep it moist than overbake and dry it out.
- Glaze Variations: Add a splash of lemon juice or a pinch of cardamom to your glaze for a flavor upgrade. If you prefer less sweetness, skip the glaze altogether or dust with a little cinnamon sugar.
I’ve experimented a lot, and honestly, I’ve found that the simplest approach—gentle mixing, thorough moisture removal, and careful swirling—really makes this recipe stand out. Plus, it’s forgiving; even if you’re not a pro, it’ll turn out beautifully every time.
Storing and Reheating Tips
This cake stays moist for days if stored properly. I usually keep leftovers in an airtight container at room temperature for up to two days; after that, I pop it in the fridge to prevent it from drying out. It’s still delicious cold or slightly warmed with a quick 10-15 second zap in the microwave. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To thaw, leave at room temp or warm in the microwave. If you’re adding glaze later, do so after reheating, not beforehand—otherwise, it can get melty and soggy.
Important: if you’ve glazed the cake, it’s best to eat it within a day or two. The glaze may soften and become sticky—still tasty, but not quite as pretty. Just trusting that your taste buds are happy either way!
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake with cream cheese swirl has become one of my all-time favorites—proof that even vegetables can find a sweet, welcoming place in desserts. Every time I bake it, I’m reminded how simple ingredients combined with a little loving technique create something truly special. Whether you’re baking it for a family breakfast, a cozy afternoon treat, or a last-minute gift for a friend, it’s guaranteed to bring smiles. I love experimenting with small tweaks—adding nuts, swapping ingredients—and each version turns out delicious. Plus, it’s so forgiving, which makes it friendly for bakers of all levels. My advice? Just jump in, trust your instincts, and don’t overthink it. The best part is that warm, cinnamon-scented slice waiting for you. I can’t wait to hear how yours turns out—don’t forget to leave a comment or tag me in your photos! Happy baking, friends!
hula pie
Ingredients
Method
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- Mix the crushed cookies with melted butter until well combined.
- Press the buttered cookie mixture into the bottom of a 9-inch pie pan to form the crust. Place in the freezer to set.
- Let the vanilla ice cream soften at room temperature for about 10-15 minutes until scoopable.
- Combine the softened ice cream with 0.75 cup of chopped macadamia nuts. Spread the mixture in a plastic-lined bowl with overhangs.
- Cover the bowl with plastic wrap and freeze for 4-6 hours until firm.
- Remove the ice cream from the freezer, lift out with plastic wrap, and invert onto the crust. Peel back the plastic wrap.
- Drizzle hot fudge sauce over the ice cream mound and sprinkle remaining macadamia nuts. Garnish with whipped topping.
