Hearty Cabbage and Sausage Skillet
There’s something about the smell of a warm cake baking in the oven, especially when it’s bursting with summer zucchini and cinnamon. It takes me right back to my grandmother’s kitchen, the air thick with the aroma of butter and sweet spice, and all our worries melting away for a little while. Honestly, I’ve made this zucchini swirl coffee cake more times than I can count, and every single time, it disappears in minutes at my house. It’s my go-to when I want something comforting but also a little special, perfect with a cup of coffee on a lazy weekend or a quick treat to share with friends. And the best part? It’s insanely easy to throw together, no fancy equipment required. My kids actually ask for this all the time—yes, even the picky one—and I love that I can sneak in a veggie without the fuss. If you’ve never tried a zucchini cake before, trust me on this—once you taste that cinnamon swirl mixed into moist, tender batter, you’ll be hooked!
What is Zucchini Swirl Coffee Cake?
Think of a classic coffee cake, but with a sneaky twist—swirling in tender zucchini and cinnamon sugar to give it that moist, burst-of-flavor bite. It’s essentially a humble loaf with a little jazzed-up filling in the middle, finished off with a sweet glaze that’s just enough to tie everything together. The name might sound fancy, but this recipe is all about simplicity. The “swirl” part is what makes it so pretty—those swirled ribbons of zucchini and cinnamon make each slice a little work of art. It’s like a cozy hug in cake form—soft, sweet, with just a hint of healthiness from the zucchini. I’ve tested this with every type of zucchini I could find—young, tender ones work best—and I always do this when I need a trustworthy dessert or snack that feels special but doesn’t require hours in the kitchen. Plus, it’s great for breakfast, brunch, or even a quick afternoon pick-me-up!
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how it hits all the right notes—flavor, ease, and comfort. The first bite delivers a wonderful mix of cinnamon-spiced sweetness and that light, fresh taste of zucchini, which sounds odd until you try it. The batter is so forgiving; even if you’re not a pro baker, you’ll find this comes together effortlessly. Plus, it’s totally budget-friendly—no fancy ingredients, just pantry staples. The beauty of this cake is its versatility. Feeling a little more indulgent? Add a handful of chopped nuts or chocolate chips. Want it vegan? Swap the milk for almond or oat milk, and it’s just as delicious. It’s a real chameleon, and that makes it such an all-occasion favorite. I’ve served it for breakfast, brunch, and even dinner parties, and honestly, it never fails to get oohs and ahhs. I think my favorite part is how easy it is to customize—this is one of those recipes that I’ve made hundreds of times, and it always feels new and fun.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This recipe is a game-changer because it’s super straightforward: you mix your dry ingredients, then your wet, fold everything together, swirl in cinnamon and zucchini, and bake. The secret is in the swirl—making sure you spread the filling evenly and create those beautiful ribbons. It’s a one-bowl situation for the batter, so clean-up’s a breeze. Once in the oven, you’ll smell that cinnamon and vanilla magic filling your kitchen, and I promise, your whole house will smell like a cozy bakery finish line. In about 45 minutes, you’re rewarded with a gorgeous, moist cake that’s perfect for slicing thick on a plate with a drizzle of your favorite glaze or simply dusted with powdered sugar. This one’s a lifesaver on busy nights or when you want to WOW someone with minimal effort.
Ingredients
For the Main Batter:
– 1 ½ cups all-purpose flour (I do this with half whole wheat sometimes for a healthier twist)
– ¾ cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ cup vegetable oil or melted butter (but honestly, I prefer butter for flavor)
– 2 large eggs
– ½ cup milk (I tested this with almond milk, and it made it even creamier!)
– 1 teaspoon vanilla extract
For the Filling:
– 1 cup grated zucchini, well drainer and moisture pressed out
– ¼ cup brown sugar
– 1 teaspoon cinnamon
– 2 tablespoons chopped nuts or chocolate chips (optional but highly recommended!)
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– A dash of vanilla or lemon zest for extra zing
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a standard loaf pan or round cake pan with butter or line it with parchment paper. Having everything ready helps keep things smooth when you’re piecing it all together at the last minute. I always do this first—it’s the secret to stress-free baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I like to do this by hand—no overmixing, just enough to evenly distribute everything. The batter’s texture should be a little chunky but combined. Trust me, this step is worth taking your time with—doing it properly keeps your cake light and fluffy.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with a fork or whisk. Add the milk, vanilla, and melted butter or oil. Whisk until smooth. I always warm my milk just a tad if it’s cold—it helps everything blend better. Once that’s ready, pour it into the dry ingredients.
Step 4: Combine
Gently fold the wet and dry ingredients together until just combined. Do not overmix—lumps are okay! Overmixing can make the cake dense, and nobody wants that. The batter should be thick but pourable.
Step 5: Prepare Filling
Mix grated zucchini with the brown sugar and cinnamon. If you’re adding nuts or chocolate chips, throw them in now. This filling adds moisture and that irresistible cinnamon-sugar swirl. I always squeeze out as much moisture as I can from the zucchini—wet zucchini can make the swirl runny and mess up the look.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Spread the zucchini filling evenly over it, then top with the rest of the batter. Gently swirl a butter knife through the batter to create a marbled effect—think of it as making a picture with your spatula. Don’t overdo it; you want those beautiful ribbons of zucchini peekabooing through.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes. Keep an eye on it—start checking with a toothpick after 40 minutes. If it comes out clean, you’re golden. Oven temps vary, so every now and then, I tent mine with foil if I see it browning too quickly.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Once it’s cooled just enough so you don’t burn your fingers, drizzle with your glaze. I like to make mine while the cake is still slightly warm so it soaks in a little, but you can always wait until it’s completely cooled if you prefer clean slices.
Step 9: Slice & Serve
Slice thick or thin—whatever feels right—and serve it up! I like to add a little extra cinnamon on top or a dusting of powdered sugar. This cake is great warm or at room temperature, and I promise, it’s just as good the next day—if it lasts that long!
What to Serve It With
This cozy zucchini swirl coffee cake is so versatile, and I’ve got a few ideas for making it even more special. For breakfast or brunch, pair it with a strong cup of coffee or a glass of cold milk—my kids love dunking slices. If you’re serving it as dessert, a dollop of whipped cream or a caramel drizzle takes it to the next level. When I make this for a casual snack, I like topping it with fresh berries or a spoonful of Greek yogurt—hello, breakfast on the go! Sometimes, I serve it with a hot cup of tea and sit on my porch, enjoying the simple pleasure of a slice and deep breaths. Kids love it with a side of vanilla ice cream, especially if I add chocolate chips to the swirl. Honestly, it’s a crowd-pleaser that works for pretty much any occasion, and the best part is that you’re sneaking in vegetables without the drama.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
If you want your cake to turn out absolutely flawless, here are some tried-and-true tips I’ve picked up over the years. First, always squeeze out excess moisture from your zucchini—this prevents that gooey texture and keeps your swirl tidy. When mixing your batter, gentle folding is key—overmixing can turn it dense, and nobody’s got time for that. For the swirl, I like to spread the zucchini mixture in an even layer and swirl it less aggressively—just enough to create those beautiful ribbons. A tip? Use a skewer or chopstick to create even, pretty patterns—it sounds fancy but honestly, it makes all the difference. Feel free to swap ingredients—like trying coconut sugar or combining almonds with the cinnamon filling. I’ve also tested this with adding a splash of orange zest, which gives it a lovely brightness. When baking, keep an eye on the sides—they can brown faster than the middle. If I see that happening, I tent it with foil halfway through to prevent overbrowning. Trust me, the more you bake this, the more tweaks you’ll discover to make it just perfect for your taste.
Storing and Reheating Tips
Once cooled, you can store this cake in an airtight container at room temperature for about two days—if it lasts that long! I wrap mine tightly with foil or pop it in a plastic container. For longer storage, the fridge is your friend—it’ll keep fresh for up to five days. Just be sure to bring it back to room temp or warm it slightly in the microwave before serving, so it doesn’t feel dry. If you want to keep it even longer, I recommend freezing it—wrap slices individually in plastic wrap and aluminum foil, then flash freeze. Thaw at room temperature and drizzle with a little fresh glaze if needed. I usually add the glaze right before serving because it’s the finishing touch that makes the cake look and taste amazing. If you’re planning to bake this ahead of time, I’ve found that covering it well preserves its moistness, and it’s still just as delicious reheated later on.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini swirl coffee cake has become my kitchen standby—a comforting, easy treat that’s earned a permanent spot in my baking arsenal. It’s so forgiving and adaptable, making it perfect for everything from lazy weekend mornings to last-minute gatherings. Watching the swirl rise in the oven and smelling that cinnamon fill the house never gets old; I think that’s what makes baking so magical. And trust me, once you make this once, you’ll find yourself sneaking zucchini into other baked goods just for fun. Don’t be surprised when your family starts asking for seconds, thirds, and even DOUBLE portions! I love hearing from friends who’ve tried it—feel free to leave a comment or tag me if you give it a shot. Happy baking, and I can’t wait to hear how yours turns out!
cabbage sausage
Ingredients
Method
- Halve the kielbasa lengthwise and slice into 1/2-inch pieces. Heat 1/2 tablespoon of oil in a large skillet over medium heat. Add the sausage and cook until browned, about 3 minutes per side. Transfer to a plate.
- Reduce heat to medium-low. Add the remaining tablespoon of oil and the chopped onion. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Add cabbage, salt, and pepper. Toss well, cover, and cook until cabbage is wilted, about 12 minutes, stirring every 4-5 minutes.
- Stir in red wine vinegar and return sausage to the pan. Mix well, cover, and cook for 3 more minutes until the cabbage is tender and the sausage is hot. Taste and adjust salt if needed. Serve hot.
