How to Make Raspberry Almond Wedding Cupcakes
There’s something about spring mornings and the smell of baking that just takes me back—maybe to my grandma’s kitchen or those lazy weekend brunches with my childhood friends. Today, I want to share a recipe that’s become a staple in my home: zucchini coffee cake with a cinnamon swirl. It’s the type of treat that’s incredibly easy to make, smells divine while baking, and somehow feels like a big comforting hug.
I always do this when I have a bunch of summer zucchinis lying around—they’re almost begging to be baked into something sweet and flavorful. Unlike most desserts, which can be overly rich or complicated, this one’s a lifesaver on busy nights when I want something warm, homemade, and just a little special. Plus, my kids ask for this all the time—and honestly, I love how sneaky it is. They think it’s just a plain coffee cake, but little do they know, there’s a sneaky veggie inside. Trust me on this one: zucchini in baked goods is a total game-changer. It keeps everything moist and tender, and I’ve tested this with almond milk and it actually made it even creamier. Now, let’s walk through how to make this cinnamon-swirled zucchini delight!
What is Zucchini Coffee Cake?
This zucchini coffee cake is basically a fluffy, moist cake with a tender crumb, infused with a hint of sweetness and cinnamon. Think of it as a hybrid between your favorite coffee cake and a sneaky veggie snack—perfect for breakfast, brunch, or whenever you’re craving something sweet but don’t want to overdo it. The name comes from its close relationship to classic coffee cakes—those crumb-topped, cinnamon-swirled treats served with coffee or tea, but with a healthy twist. It’s essentially an everyday indulgence that hits all the comfort zones—warm, spicy, slightly crumbly—without feeling heavy or overly sugary.
What makes it really special is the swirl of cinnamon and sugar that runs through the center, giving it beautiful marbling when you slice into it. As I’ve made this over and over, I’ve found that the secret is in the grated zucchini—if you squeeze out just enough moisture, the texture stays light yet moist, and it’s a guaranteed crowd-pleaser. It’s also a sneaky way to get your kids to eat vegetables—they never suspect a thing!
Why you’ll love this recipe?
Honestly, what I love most about this zucchini coffee cake is how versatile and forgiving it is. It’s one of those recipes that works even if you’re a novice baker, and you can easily tweak it to suit your tastes. The flavor? Oh, it’s just perfect—warm cinnamon, sweet notes, with a tender crumb that melts in your mouth. If you’re a fan of cinnamon rolls or classic coffee cake, this will quickly become a favorite in your house. And let’s talk about simplicity—throw everything in one bowl, mix, layer, and bake. Easy cleanup, quick prep, and the smell that fills your kitchen is next-level addictive.
Cost-wise, it’s budget-friendly too. You probably already have most of these ingredients hiding in your pantry and fridge—flour, sugar, zucchini, cinnamon, eggs. I tested this with whole wheat flour for a healthier spin, and it still turned out fabulous—moist, flavorful, and just as tender. Plus, it’s incredibly adaptable: love nuts? Add walnuts or pecans! Want it more decadent? Drizzle some caramel or chocolate on top after baking.
What really makes this recipe stand out, though, is the cozy, homey vibe it brings. There’s something nostalgic about baking a cake that’s good enough for breakfast but cozy enough for an afternoon snack. I’ve made this countless times, and it never fails to disappear in minutes at my house. My kids, who aren’t usually huge vegetable fans, ask for seconds—proof that sneaking zucchini into baked goods is a genius move. It’s the kind of recipe I reach for when I want to nourish my family while indulging a little—because balance, right?
How do I make Zucchini Coffee Cake?
Quick Overview
This recipe is honestly so simple. You grate the zucchini, squeeze out some moisture, and toss everything together in one bowl. Then, you layer the batter with a cinnamon-sugar mixture, swirl it beautifully, and bake until golden and fluffy. If you’re used to layered cakes or muffins, this process will feel familiar but straightforward. The secret to keeping it super moist is to avoid overmixing—just fold everything gently until combined. When it’s in the oven, your house will fill with the warm scent of cinnamon, making every second of waiting a little sweeter. Once baked, it’s best to let it cool just enough before drizzling with a glaze or dusting with powdered sugar—your choice. It’s truly foolproof and always a crowd-pleaser.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or whole wheat for a healthier version)
– 1 cup sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 2 teaspoons ground cinnamon
– ½ cup vegetable oil or melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 medium zucchini, grated (about 1 cup)
– ¼ cup milk (or almond milk for a dairy-free twist)
For the Filling:
– ¼ cup packed brown sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons melted butter (for mixing with the cinnamon sugar)
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– A splash of vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan, or line it with parchment paper. I like to do a quick spray of non-stick spray or a butter coating because this cake is so tender and moist—they tend to stick if you’re not careful!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This ensures everything is evenly distributed, which is key for a consistent rise and flavor. I’ve learned that skipping this step can lead to uneven pockets of baking soda or cinnamon—trust me, you want a smooth, uniform batter.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add the oil, vanilla, and milk. Give it a good whisk until everything’s combined. The warm, fragrant smell of cinnamon in here…mmm. Then, stir in the grated zucchini—you’ll notice it adds a subtle moisture all through the batter. Just be sure to squeeze out excess water from the zucchini first, or the batter gets too runny.
Step 4: Combine
Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together with a spatula, being careful not to overmix. You want an airy batter, not a dense one, so just stir until no streaks of flour remain. It’s okay if it’s slightly lumpy—that’s what keeps it tender!
Step 5: Prepare Filling
Mix the brown sugar and cinnamon together. Melt the butter slightly and stir it into the cinnamon-sugar mixture. This creates a slightly crumbly, fragrant filling that will swirl perfectly through your batter.
Step 6: Layer & Swirl
Pour about half of the batter into the prepared pan. Evenly sprinkle the cinnamon-sugar mixture on top. Then, add the rest of the batter and gently swirl a knife or skewer through the layers—this creates a pretty marbled effect. Be gentle here, so you don’t mix everything into a uniform color; you want those beautiful cinnamon ribbons!
Step 7: Bake
Pop it into your preheated oven and bake for 35-40 minutes. Test doneness by inserting a toothpick in the center—if it comes out clean, you’re good. Keep an eye on it towards the end; every oven is different, and I’ve had this bake a little quicker sometimes. When it’s golden on top and smells divine, it’s ready.
Step 8: Cool & Glaze
Let it cool in the pan for about 10 minutes, then transfer to a wire rack. While it cools slightly, mix your powdered sugar with a teaspoon or two of milk and vanilla—pour it over the slightly warm cake for a shiny, sweet finish. Trust me, it’s addictive.
Step 9: Slice & Serve
Use a sharp serrated knife for clean cuts—this cake can be moist, so gentle slicing is best. Serve slightly warm or at room temperature, perhaps with a mug of coffee or tea. I love to add a dollop of whipped cream or a scoop of vanilla ice cream if I want to turn it into a real treat. It’s great for breakfast, brunch, or anytime you need a little comfort.
What to Serve It With
This zucchini coffee cake is incredibly flexible. For breakfast or brunch, pair it with a steaming mug of your favorite coffee or a light cappuccino. I often serve it with fresh berries or a drizzle of extra cinnamon sugar to make each bite a little more special. When I do brunch with friends, I like to set it on a big platter alongside scrambled eggs and crispy bacon—because everything’s better with a little savory side.
As an afternoon snack, I’ll warm up a slice and top it with a smear of butter or whipped cream. At dinner parties, I’ve even served it with a scoop of vanilla ice cream and a caramel drizzle—pure comfort food. And for cozy nights in? Nothing beats a warm slice with a glass of milk or herbal tea. My family asks for this mostly on lazy Sundays, but I admit I make it whenever I need a little bit of warmth and happiness in my day. It’s one of those recipes that works for everyone—kids love the sweet swirl, and grownups appreciate the nuanced cinnamon flavor.
Top Tips for Perfecting Your Zucchini Coffee Cake
Over the years, I’ve picked up a few tricks that make this recipe turn out perfectly every time. First, when grating the zucchini, I always use a fine grater and then really squeeze out the excess moisture—you want moisture, but not so much that the batter becomes watery. I learned this the hard way after one too many soggy cakes! If your zucchini is extra moist, set it in a clean kitchen towel and give it a good squeeze—your finished cake will thank you.
Mixing is key. I used to overmix the batter, which made the cake dense. Now, I gently fold everything until just combined—this keeps it nice and airy. When layering the cinnamon swirl, I find that sprinkling it in sections and swirling lightly with a toothpick creates lovely marbling without streaks of solid cinnamon—look for that beautiful ribbon effect.
If you’re feeling fancy, swap the cinnamon for chai spice or add finely chopped nuts to the batter. I’ve tested this with chopped walnuts, and it adds a lovely crunch. For a gluten-free version, I recommend using a blend of almond flour and gluten-free flour—just remember to adjust the baking time as gluten-free batters often bake slightly faster.
When baking, keep an eye on it after 35 minutes. Every oven runs a little differently, and you don’t want to overbake—your cake stays moist because of the zucchini. And if you find your cake browns too quickly, tent it with foil for the last 10 minutes. For the glaze, I’ve experimented with lemon juice instead of milk for a bright, tangy topping—beautiful with the cinnamon.
Storing and Reheating Tips
This cake stays wonderfully moist if stored properly. For short-term storage, cover it with a clean kitchen towel or place it in an airtight container at room temperature for up to two days—if it lasts that long! I recommend slicing only as much as you’ll eat the same day, because technically, the moisture from the zucchini can cause it to lose freshness after a while.
In the fridge, this keeps well in an airtight container for about 4 days. Just bring the slices to room temperature or warm them gently in the microwave before serving—they taste best slightly warmed. To freeze, wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight and warm for a second serving of cozy goodness. I always add the glaze or a drizzle just before serving because it’s the finishing touch that makes it shine.
Frequently Asked Questions
Final Thoughts
If you’re in search of a cozy, versatile, and irresistibly moist treat, this zucchini coffee cake with cinnamon swirl is your new best friend. It’s a perfect balance of sweet and spice, with a secret ingredient that keeps it tender and healthy-ish. I’ve made this dozens of times for family gatherings, lazy weekends, and even weeknights when I need a quick pick-me-up. Every time, it gets rave reviews and a few “wow, I didn’t expect zucchini in this” comments.
I love how adaptable it is—whether you add nuts, swap the flour, or play with toppings, it always turns out beautifully. Plus, it’s a decent way to sneak some vegetables into your kids’ diet without complaints. So, go ahead—grab those zucchinis, start baking, and fill your home with that heavenly cinnamon aroma. Happy baking! And don’t forget to leave a comment or upload a picture if yours turns out as lovely as mine—nothing makes me happier than hearing how you made it your own.
almond cupcakes
Ingredients
Method
- Whisk together the egg whites, almond extract, and 2 tablespoons of milk in a small bowl until combined. Set aside.
- In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add dry ingredients and mix until combined. Slowly incorporate the egg white mixture and remaining milk, beating until smooth.
- Fill cupcake liners half full with batter and bake in a preheated 350°F oven for 15-17 minutes. Remove and cool in the pan for 5 minutes, then transfer to wire racks to cool completely.
- Fill a piping bag with raspberry preserves. Using a knife, cut out a small cone in the top of each cupcake, remove the piece of cake, fill with preserves, and replace the cut piece.
- For the frosting, beat butter and heavy cream for 3 minutes. Add almond extract and powdered sugar, then beat an additional 5 minutes until fluffy.
- Pipe frosting onto each cupcake. Enjoy!
