Tiny Nut Treats How to Make Donut Holes
There’s something about the smell of a freshly baked cake that instantly makes everything feel cozy. I remember as a kid, my grandma’s kitchen filled with the warm scent of cinnamon and butter—like a hug in every breath. Now, whenever I bake this zucchini coffee cake with cinnamon swirl, I’m transported right back there. It’s honestly one of those recipes I turn to not just because it tastes incredible (though it does!), but because it’s so surprisingly easy to make and utterly crowd-pleasing. Plus, sneaking zucchini into the batter means I can justify baking something sweet without feeling guilty—my kids ask for this all the time, and it’s gone before I even get the chance to snap a photo. This one’s a lifesaver on busy nights when I need something quick but still want to treat the family to something special. Trust me—once you try this, you’ll be hooked too. The best part? It’s so moist, cinnamon-y, and just the right balance of sweet and tender. Ready to dive in? Let’s get baking!
What is Zucchini Coffee Cake with Cinnamon Swirl?
This isn’t your typical coffee cake—think of it as a sneaky way to add a veggie boost to a classic treat. It’s essentially a moist, buttery cake, layered with a cinnamon sugar swirl that smells like fall in every bite. Think of the zucchini as an unsung hero here; it adds moisture and keeps things light, without taking over the flavor. The name “coffee cake” comes from its perfect pairing with your morning mug or afternoon coffee—it’s just sweet enough to satisfy that craving but still breakfast-appropriate. The idea is simple: a tender crumb with hints of warm cinnamon and a beautiful swirled filling that makes every slice look like a little piece of edible art. I tested this with different zucchinis, and honestly, it works beautifully with both green and yellow varieties. It’s a recipe that feels elevated but is completely doable for home cooks of all levels.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake with cinnamon swirl is its perfect harmony of flavor and texture. The moistness from the zucchini means you get a tender crumb that doesn’t go dry or crumbly, even after a day or two. I’ve made this countless times, and it never fails to impress. The aroma alone—warm cinnamon, sweet sugar, and that subtle hint of zucchini—drifts through the house and makes everyone come running. Plus, it’s so easy to whip up. No fancy equipment needed—just a mixing bowl, a whisk, and a loaf pan. My budget-friendly secret? It’s filled with pantry staples: flour, sugar, spices, and zucchini. And let’s not forget the versatility: you can enjoy it as a breakfast treat, a snack with tea, or a dessert with a drizzle of extra glaze. If you’re looking for something that looks pretty but takes minimal effort, this is your new go-to. Honestly, there’s something so nostalgic about baking it—like my grandma’s kitchen, but with a modern twist. And oh—my kids ask for seconds every time, which says a lot about how good this is!
How do you make Zucchini Coffee Cake with Cinnamon Swirl?
Quick Overview
This cake starts with grated zucchini folded into a rich batter, then layered with a cinnamon sugar filling, creating a beautiful swirl once baked. The process is straightforward: mix dry ingredients, combine wet ingredients separately, then bring them together gently—no overmixing! After pouring the batter into a prepared pan, dollop the cinnamon-sugar mixture on top and swirl it with a knife. Bake until golden and a toothpick comes out clean. It’s truly a one-bowl wonder, making cleanup a breeze, and the smell while baking? Pure comfort. Best of all, it’s ready in about an hour, and the hardest part is waiting for it to cool before slicing. This recipe is designed to be foolproof and endlessly customizable—they say baking is science, but I find it’s just about adding a little love and knowing when to trust your nose.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (squeeze out excess moisture)
– 1 1/2 cups all-purpose flour (I like unbleached for better flavor)
– 1 cup granulated sugar (or coconut sugar for a bit of a caramel twist)
– 1/2 teaspoon salt
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon nutmeg (optional, but I always add it)
– 1/2 cup vegetable oil (or melted butter if I have it handy)
– 3 large eggs
– 1 teaspoon vanilla extract
For the Filling:
– 1/2 cup brown sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons melted butter
– Optional: 1/4 cup chopped nuts or chocolate chips for variation
For the Glaze:
– 1/2 cup powdered sugar
– 1-2 teaspoons milk or cream
– A splash of vanilla or a sprinkle of cinnamon (for flavor)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I usually set my oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper—trust me, parchment makes it so much easier to get that first slice out without it falling apart.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. This ensures everything is evenly distributed, which is super important for a uniform rise and flavor.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then stir in the oil and vanilla. I like doing it this way—it helps keep the batter smooth and prevents clumps. Occasionally, I’ve tested with almond milk or applesauce, and they work nicely, though I prefer the moisture and richness that oil gives.
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently stir just until combined. Overmixing can make the cake dense, so take it slow. It should look moist and slightly thick—don’t worry if it’s a little lumpy from the zucchini, that’s normal.
Step 5: Prepare Filling
Mix the brown sugar and cinnamon with the melted butter. If you’re feeling fancy, toss in some nuts or chocolate chips—my kids love this little variation. The filling should be crumbly but spreadable.
Step 6: Layer & Swirl
Pour half the batter into the pan. Drop spoonfuls of the cinnamon-sugar mixture over it, then add the rest of the batter on top. Use a toothpick or knife to swirl through the layers—this creates those beautiful cinnamon ribbons and keeps each bite interesting.
Step 7: Bake
Pop it in the oven and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. I always start checking around the 50-minute mark because ovens vary, and I want it moist but not overbaked.
Step 8: Cool & Glaze
Let it cool in the pan for at least 15 minutes—this helps it set and makes slicing easier. Mix your glaze ingredients while it cools. Once slightly cooled, drizzle over the top for that irresistible sweet shine and extra flavor.
Step 9: Slice & Serve
Use a serrated knife to get clean slices. I love serving this warm, maybe with a dollop of yogurt or a cup of morning coffee. The looks are just as beautiful as the taste—those cinnamon swirls become the star of the plate. And trust me, it’s just as good the next day, if it lasts that long!
What to Serve It With
This cake is delightfully versatile. For breakfast, pair it with your favorite mug of coffee or tea—my kids love a splash of cream and a drizzle of honey on theirs. During brunch, serve it alongside fresh fruit and a glass of fresh juice or sparkling water with a twist of lemon. It’s also perfect as a cozy afternoon snack, especially with a cuppa or a glass of cold milk. And of course, it makes a lovely dessert—warm slices with a scoop of vanilla ice cream or a dusting of powdered sugar turn it into a show-stopper. Sometimes, I like to serve it cut into squares for a picnic or potluck. It’s the recipe I bring when I want to impress without a lot of fuss. The flavors are familiar, but the presentation feels special, especially with those cinnamon swirls peeking through. Honestly, it’s become a tradition around here—baking it for birthdays, lazy weekends, or whenever we’re in need of a sweet, comforting hug.
Top Tips for Perfecting Your Zucchini Coffee Cake with Cinnamon Swirl
After baking this dozens of times, I’ve learned a few tricks to make it even better. First, grated zucchini can be watery—squeeze out as much moisture as you can; it keeps the cake from becoming soggy. I always test the zucchini by pressing between my fingers—if it feels wet, I squeeze some more. I once added a little bit of shredded coconut to the batter, and wow, that added a lovely texture and flavor—highly recommend experimenting! When mixing the batter, the key is gentle folding; overmixing will lead to a dense, rubbery texture. For the cinnamon swirl, I use actually a bit more cinnamon—trust me, the extra punch makes the swirl pop. If you want a more decadent cake, fold in mini chocolate chips with the cinnamon mixture—it’s divine! Baking times can vary depending on your oven and the pan size; I always start checking around 50 minutes and look for a golden top. Remember, it’s better to underbake slightly than overbake—this cake stays moist and tender that way. For a fun twist, try swapping the cinnamon filling for a fruit jam if you’re into fruity flavors, or sprinkle some oats on top before baking for a little crunch. Honestly, every time I tweak the recipe, it feels like a new discovery. The secret is just to keep it simple but add a personal touch—it’s all about making it your own.
Storing and Reheating Tips
This cake keeps wonderfully for a couple of days—one of those baked goods that actually gets better the next day. Store it in an airtight container at room temperature for up to two days. If you want to keep it longer, pop it in the fridge—just make sure to cover it well to prevent it from drying out. I’ve found that wrapping slices tightly in plastic wrap or putting them in a container with a lid maintains the moisture. For freezing, wrap slices individually in plastic wrap, then place them in a zip-top freezer bag—these will keep for about 3 months. Thaw at room temperature or warm lightly in the microwave for a quick treat. If you had glazed it, I recommend adding the glaze just before serving or reheating, as it can get sticky and mess with the texture if frozen with the glaze on. When reheating, I like to warm slices in a low oven (about 300°F) for about 10 minutes—this keeps it moist and fresh. To refresh the flavor, a quick splash of milk or a dusting of powdered sugar can do wonders. I’ve learned to enjoy it both as a breakfast and a comforting snack, and honestly, it’s the kind of recipe that gets special requests from family members.
Frequently Asked Questions
Final Thoughts
If you’re anything like me, baking is about more than just the finished product—it’s about the memories, the smells, and the little moments of joy. This zucchini coffee cake with cinnamon swirl embodies that perfectly. It’s moist, flavorful, and the cinnamon swirl adds just enough spice to feel special. Plus, the sneaky zucchini makes it a bit healthier and super moist—I actually love that it’s adding nutrients without compromising sweetness. I’ve baked this for family brunches, lazy Sunday mornings, and even last-minute gatherings, and it always disappears in minutes. Once you get the hang of it, I bet you’ll be making it all the time too. So, gather your ingredients, turn on some good music, and let the warm kitchen smell do the magic. I can’t wait to hear how yours turns out—feel free to leave a comment or share your twist! Happy baking!
donut holes
Ingredients
Method
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add melted butter, milk, and vanilla extract to the dry ingredients and mix until a soft dough forms.
- Heat vegetable oil in a deep skillet over medium heat until hot.
- Using a small cookie scoop, form the dough into balls and carefully fry until golden brown, about 2-3 minutes per batch.
- Remove the donut holes from oil and drain on paper towels. Serve warm or at room temperature.
