Easy Baked Ziti Recipe for a Crowd
There’s something about sneaking zucchini into a cake that always feels a little rebellious, yet totally comforting. I remember the first time I made this as a way to use up those giant zucchinis from my garden — and honestly, I was hooked. The smell alone brings me back to lazy summer afternoons, with the sun streaming through the kitchen window and the sound of my kids’ laughter in the background. It’s funny how a simple cake can carry so many memories, right? This one’s a lifesaver on busy nights when I want something sweet but don’t want to fuss over a complicated dessert. My kids ask for this all the time, and I love that it’s healthy enough that I don’t feel guilty about seconds. Plus, the swirl of cinnamon and the moist texture make it a real showstopper. Trust me, once you try it, you’ll be hooked, too — especially when you see how easy it is to whip up on a weeknight!
What is Zucchini Swirl Cake?
Think of this cake as a cozy mash-up between your favorite breakfast muffin and an afternoon treat. It’s essentially a luscious, moist cake made with tender shredded zucchini, which keeps it super soft while adding a sneaky veggie boost. The “swirl” part comes from a cinnamon-spiced batter that’s gently marbled through with a little chocolate or nut filling — your choice! The name might sound fancy, but honestly, it’s just a straightforward cake that’s perfect for breakfast, brunch, or a sweet snack any time of day. I love how versatile it is — you can top it with a simple glaze, dust with powdered sugar, or even serve it warm with a dollop of whipped cream. No matter how you layer it, this cake always turns out tender, flavorful, and a little nostalgic. Think of it as a secret family recipe I’m finally sharing with you, and I promise, it’s as good as it sounds.
Why you’ll love this recipe?
There are so many reasons why this zucchini swirl cake has become a household favorite in my kitchen. For starters, it’s incredibly flavorful — the cinnamon and subtle sweetness make each bite feel just right. What I love most about this is how it’s a sneaky way to get kids (and grownups!) to eat more veggies without even noticing. The zucchini keeps the cake moist and tender, so you get that perfect crumb every time, and I’ve tested this with all kinds of variations — from almond milk to Greek yogurt — and it always comes out amazing. Plus, it’s super simple to make. No fancy equipment needed, just a mixing bowl, a spatula, and your oven. I also love that it’s budget-friendly, using ingredients I always have on hand — like eggs, flour, sugar, and, of course, zucchini. Whether I’m baking for a special occasion or just spoiling myself on a weekday, this cake fits the bill. It’s versatile, healthy-ish, and honestly, a bit addictive. My family’s favorite part? The swirl — it’s like a little surprise in every slice that keeps everyone coming back for more. Trust me on this one — you’ll be making it again and again!
How do I make Zucchini Swirl Cake?
Quick Overview
This cake starts with shredding your zucchini and squeezing out the excess moisture (so it doesn’t get soggy). Then, you mix your dry ingredients in one bowl and your wet in another. Combine gently, fold in the zucchini, and pour half of the batter into your prepared pan. Add a cinnamon-sugar mixture or chocolate chips for the swirl, layer the rest of the batter on top, and swirl lightly to create that beautiful marbled effect. A quick bake until golden, cool, and then drizzle with your favorite glaze or dust with powdered sugar. It’s honestly so fuss-free and comes together in just about an hour — perfect for those days when you want a cozy treat without hours of prep.
Ingredients
For the Main Batter:
– 2 cups shredded zucchini (about 2 medium zucchinis; I always use a box grater and quick squeeze out moisture with a clean towel)
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon (more if you love a stronger flavor)
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar (trust me, it adds richness)
– 1/2 cup vegetable oil or melted butter
– 3 large eggs
– 1 teaspoon vanilla extract
For the Filling / Swirl:
– 1/4 cup brown sugar
– 1 teaspoon cinnamon
– 1/4 cup chocolate chips or chopped nuts (optional but so tasty)
– Or use a mixture of cream cheese and a bit of powdered sugar for a richer swirl
For the Glaze:
– 1/2 cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– A splash of vanilla or almond extract for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. I always do this early so I won’t forget. If you want a super tidy look, line the sides with parchment as well — it makes slicing much easier. And don’t forget to peel or not peel your zucchini? I usually leave the skin on for extra nutrients and a bit of color, but peel if you prefer a smoother texture. I like to lightly flour the pan or use cooking spray with a dusting of flour—it helps the cake release easily.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures everything is evenly distributed, so no one bites into a dry pocket or tasteless patch. I’ve learned the hard way that thorough mixing makes all the difference in the final texture.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the eggs, sugars, oil, and vanilla until well combined. The mixture should be slightly frothy and smooth. I always test the temperature of the eggs — if they’re cold, the batter can seize up when you add the oil. So, I make sure everything’s room temp for that perfect emulsion.
Step 4: Combine
Gradually add the dry ingredients to the wet, folding gently with a spatula until just combined. Don’t overmix — I learned this because tough batter makes for a dense cake. It’s okay if there are a few streaks of flour; the goal is just to incorporate everything without beating out all the air.
Step 5: Prepare Filling
In a small bowl, mix the brown sugar and cinnamon for the swirl. If you’re using chocolate chips or nuts, fold those in now. If you prefer a cream cheese swirl, mix softened cream cheese with a touch of powdered sugar and vanilla until smooth. I like to keep the filling thick but spreadable, so it stays put when you layer it.
Step 6: Layer & Swirl
Pour half of the batter into the prepared pan, spreading it evenly. Dot with spoonfuls of your filling, then top with the remaining batter. Using a knife or skewer, swirl gently through the layers — don’t overdo it; you want to see pretty marbling, not a big messy streak. The best part? Watching the swirl develop—such a satisfying moment!
Step 7: Bake
Pop it into the oven and bake at 350°F (175°C) for about 40-45 minutes. Check for doneness by inserting a toothpick or cake tester in the center; it should come out clean. Keep an eye on it near the end — if it’s browning too fast, flip the oven to a lower rack or tent it with foil. I’ve had cakes that needed a few extra minutes, so keep that toothpick handy.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack (or just leave it in the pan if you’re a rebel). Once cooled, drizzle with your favorite glaze or dust with powdered sugar. I love a simple lemon glaze, but a chocolate drizzle also does wonders. Just mix powdered sugar with enough milk or lemon juice to get that pourable consistency, and gently spread it over the cake.
Step 9: Slice & Serve
Use a sharp serrated knife to cut clean slices, especially if you’ve added a thick swirl. Serve it warm or at room temperature — I actually love it slightly warmed with a scoop of vanilla ice cream for an extra special touch. This cake is also gorgeous when sliced thin and layered on a platter for brunch or a casual get-together.
What to Serve It With
This cake sings with pretty much anything, but here are some ideas to elevate your serving game. For breakfast, pair it with a strong cup of coffee or a glass of cold milk. The cinnamon aroma is a real pick-me-up. At brunch, serve slices alongside fresh berries, a dollop of whipped cream, or a drizzle of honey. I often add a few sprigs of mint for a pop of color and freshness. As dessert, warm slices with a dusting of powdered sugar or a scoop of vanilla ice cream make everything feel special. Or, if you’re just craving a cozy snack, I like grabbing a slice and spreading a bit of butter or nut butter on it. It’s a real crowd-pleaser, and I love how versatile it is. Personally, my family requests this for almost every celebration — it’s become part of our little traditions, and I hope it becomes one of yours, too.
Top Tips for Perfecting Your Zucchini Swirl Cake
Experience is the best teacher, and I’ve made enough of these to learn a few tricks that always improve the bake. First, I always make sure to squeeze out as much moisture from the zucchini as possible — damp zucchini can make your batter runny, and nobody wants a soggy cake. I use a clean dish towel to wring out the excess water after shredding; it’s a game changer. When mixing, don’t overdo it — just fold until ingredients are combined; overmixing makes the crumb dense and heavy. For the swirl, I recommend using a toothpick or skewer to create that beautiful marbling, but go slow and steady; you want a pretty pattern, not a blob. Creative ingredient swaps? Definitely try Greek yogurt instead of oil for extra tang and moisture, or swap the cinnamon for pumpkin pie spice in the fall for a seasonal twist. But my best tip? Keep a close eye on your cake near the end of baking. Oven temps can vary, so start checking at 40 minutes with a toothpick. If it comes out clean and the top is golden, you’re golden. And don’t skip the glaze — it’s what makes this cake look irresistibly bakery-fancy!
Storing and Reheating Tips
This cake keeps beautifully, and it’s good to know how to make it last. If you’re not eating it right away, you can leave it at room temperature, covered lightly with foil or a clean towel, for up to two days. Beyond that, I recommend refrigerating it in an airtight container — it stays moist and flavorful for about 4 days. To reheat, microwave slices for about 15-20 seconds, or warm gently in the oven at 350°F (175°C) for about 10 minutes. If you’ve added a glaze or frosting, wait to apply it until the cake is fully cooled to avoid messes. The freezer is also your friend — wrap slices tightly in plastic wrap and store for up to 3 months. To thaw, just leave them at room temperature for about an hour, and they’re ready to enjoy. A tip I’ve learned? Reheating just a little bit longer than you think helps regain some of that freshly baked softness. The next day or even a week later, this cake tastes just as good — if not better — when warmed up a tad.
Frequently Asked Questions
Final Thoughts
This zucchini swirl cake holds a special place in my baking lineup. It’s cozy, versatile, and so forgiving — I’ve tested it with various tweaks, and it almost always turns out perfect. What really makes it stand out is the moist crumb, the warm cinnamon-sugar swirl, and that little surprise of zucchini that makes everyone wonder, “Is this really healthy?” Trust me, once you get the hang of it, this cake becomes a weekly staple, a way to impress friends, or even just a simple comfort on a rainy afternoon. My advice? Don’t be afraid to experiment with fillings and toppings — it’s the perfect canvas for your creative touches. Grab your zucchinis, your apron, and get ready to bake something that tastes like a warm hug. Honestly, I can’t wait to hear how yours turns out — leave me a comment or snap a pic! Happy baking!
baked ziti
Ingredients
Method
- Adjust oven rack to middle position and preheat oven to 400°F.
- Mix ricotta, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper in a bowl.
- In a separate bowl, mix together mozzarella and Parmesan.
- Bring 6 quarts of water to boil in Dutch oven. Add 1.5 tablespoons salt and pasta and cook until al dente. Reserve 1.5 cups pasta cooking water, drain pasta, and set aside.
- Dry emptied pot, add remaining 2 tablespoons oil, garlic, and pepper flakes, and cook over medium heat for 1 to 2 minutes until fragrant. Stir in tomatoes and simmer for 15 minutes.
- Take off heat and season with salt and pepper to taste. Stir in cooked pasta and reserved cooking water.
- Pour half of pasta-sauce mixture into 9-inch by 13-inch dish. Dollop large spoonfuls of ricotta mixture over pasta. Pour remaining sauce mixture over top and sprinkle mozzarella mixture on top.
- Bake for 25 to 35 minutes until filling is bubbling and cheese has started to brown.
- Let the casserole cool for 10 minutes. Sprinkle with basil and serve.
