Easy Marinated Chicken Shawarma Recipe
You know that warm, cozy feeling you get when the smell of cinnamon and vanilla wafts through the house? That’s exactly how I felt the first time I made this zucchini swirl coffee cake. It’s funny—my kids ask for this all the time, especially on lazy Sunday mornings. I always do this when I want a treat that feels indulgent but doesn’t leave me feeling guilty. It’s basically the best of both worlds: moist, tender cake with a hint of zucchini that keeps it surprisingly light, all topped with a sweet cinnamon swirl. And trust me, I’ve tested this with a splash of almond milk, and it’s somehow even creamier—I highly recommend it! This one’s a lifesaver on busy nights when I want something comforting but quick to prepare. Plus, it disappears in minutes at my house, if I’m being honest. Whether you’re craving breakfast, a snack, or dessert, this zucchini swirl coffee cake is the kind of recipe that feels like a warm hug—something I can’t wait to share with you.
What is Zucchini Swirl Coffee Cake?
If you’re thinking, “Wait, zucchini in a coffee cake? That sounds interesting,” then you’re in the right place. Think of this as a classic coffee cake, but with a hidden veggie twist. It’s essentially a tender, buttery cake that’s swirled with a cinnamon-spiced filling, much like a cinnamon roll, but with a moist, zucchini-infused batter. The idea behind it is simplicity—adding grated zucchini makes the cake super moist and a little healthier without sacrificing any of that melt-in-your-mouth goodness. The name “coffee cake” might make you think of weekend brunches or coffee dates with friends, and I promise this fits right in—though honestly, I sneak a piece for breakfast most mornings. It’s a cozy, approachable dessert that feels fancy but is totally doable for home cooks of all skill levels.
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is its versatility and the way it sneaks some veggie goodness into a dessert that everyone loves. The flavor? It’s a perfect balance of buttery richness, sweet cinnamon, and a hint of nutty zucchini that adds moisture without overpowering the flavor. The smell alone—oh my goodness—is enough to bring everyone to the kitchen. This recipe is remarkably simple; you basically mix everything in one bowl, swirl in the filling, and bake. You don’t need fancy equipment or complicated techniques. And budget-wise, it’s pretty forgiving—most ingredients are pantry staples, plus those zucchinis are basically free if you’re growing your own or grab them on sale. Plus, the adaptability is endless. You could swap the cinnamon for ginger or add chopped nuts. I also tested this with a little maple syrup instead of sugar, and it was divine. It’s one of those recipes that feels comforting and familiar but with a little twist, perfect for whatever mood you’re in.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This cake is all about easy assembly. You’ll start by preheating your oven and preparing a loaf or cake pan. Mix your moist ingredients—think eggs, melted butter, and grated zucchini—and fold them into your dry ingredients. Then, spread half of the batter in the pan, dollop on a cinnamon sugar mixture, add the rest of the batter, and swirl everything together with a knife for that beautiful marbled look. Bake until the top is golden, cool just enough, and then drizzle with a simple glaze. It’s a straightforward process that yields a gorgeous, comforting cake perfect for breakfast, brunch, or a cozy snack.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I always use unbleached if I have it for a richer flavor)
– 1 cup granulated sugar (or coconut sugar for a little extra depth)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon cinnamon (again, I love a hint of nutmeg, but optional)
– ½ cup unsalted butter, melted (or coconut oil for a dairy-free version)
– 2 large eggs (or flax eggs if you’re gluten- or dairy-free)
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeezed dry—you don’t want excess moisture here!)
For the Filling:
– ½ cup brown sugar
– 1 teaspoon cinnamon
– 2 tablespoons melted butter
– ½ cup chopped nuts (optional but adds wonderful crunch!)
For the Glaze:
– ½ cup powdered sugar
– 1-2 tablespoons milk or cream
– Splash of vanilla or lemon juice for a flavor kick
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (180°C). Grease your favorite baking pan—I use a loaf pan or 8-inch round with baking spray and a little parchment paper for easy removal. This simple step keeps the cake from sticking and makes your life easier later.
Step 2: Mix Dry Ingredients
In a big mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Combining these first makes sure everything’s evenly distributed, giving you that light, airy crumb we’re aiming for.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs lightly, then stir in the melted butter, vanilla, and grated zucchini. I always do this quickly with a fork or whisk until everything’s combined—no need for fancy tools. Keep an eye on the zucchini; squeezing out excess moisture here is key to preventing a dense cake.
Step 4: Combine
Pour your wet mix into the dry ingredients and fold gently. Be careful not to overmix—just blend until no streaks remain. Overmixing can give you a tougher cake, and nobody wants that!
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and melted butter in a small bowl. If you want an extra crunch, stir in chopped nuts here. This filling is what makes the swirl so irresistible—think of it as cinnamon sugar meeting zucchini, a match made in heaven.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan and spread evenly. Dot with half of your cinnamon-sugar filling, then add the rest of the batter on top. Using a butter knife or skewer, swirl through the batter to create beautiful marbled waves. Don’t overdo it—just enough to get a nice swirl without mixing everything into mud.
Step 7: Bake
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking at 40 minutes. The top should turn a lovely golden brown and feel springy when pressed lightly. I always let it cool in the pan for about 10 minutes before transferring to a wire rack.
Step 8: Cool & Glaze
Allow the cake to cool completely—this helps set the swirl and makes slicing easier. Whisk together your glaze ingredients, adjusting the thickness to your liking. Drizzle generously across the top; the sweetness complements the cinnamon and zucchini beautifully.
Step 9: Slice & Serve
Use a sharp serrated knife for clean slices. Serve at room temperature for the best flavor. I love pairing this with a big mug of coffee or tea; it’s also pretty fantastic when reheated for a quick breakfast or snack.
What to Serve It With
This zucchini swirl coffee cake is super versatile. For breakfast, I like to serve it with a dollop of Greek yogurt or a little whipped cream on the side—the tang balances out the sweetness nicely. My family loves it as a brunch centerpiece, especially when topped with fresh berries or a drizzle of honey. It’s also fantastic as an afternoon snack, paired with iced coffee or even milk. And of course, it’s a lovely dessert—warm slices with a scoop of vanilla ice cream, anyone? One of my favorite family traditions is having this at Sunday brunch, while everyone lounges around the table, catching up over a slice of moist, flavorful cake. Trust me, once you try this, it’ll become a regular in your baking rotation. Plus, the zucchini makes it feel a little healthier—and it really is, if you ask me.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
After making this countless times, I’ve picked up some tricks to make sure your cake turns out just right every time. First, when grating zucchini, always squeeze out the excess moisture—this is a game-changer. If your batter seems too thick, a splash of milk or almond milk can loosen it up without sacrificing moisture or flavor. When swirling in the filling, don’t overmix—just enough to create those pretty marbled patterns. I’ve learned that a gentle swirl gives the most professional-looking cake, and it’s so satisfying to see those beautiful ribbons of cinnamon winding through each slice. For ingredient swaps, I’ve successfully used coconut sugar for a richer flavor and coconut oil instead of butter—works beautifully! Baking temperature is pretty forgiving, but I recommend placing the pan in the center of the oven to ensure even baking. Also, don’t skip the glaze—simply keeps everything looking polished and adds that extra little sweetness. I’ve tested different glazes, like lemon or cream cheese, and they’re all equally delicious, so switch it up based on your mood!
Storing and Reheating Tips
This cake stays fresh surprisingly well. If you’re enjoying it within a day or two, keep it covered with a clean towel or store in an airtight container at room temperature—up to 2 days. If you want it to last longer, pop it in the refrigerator in an airtight container for up to 4 days. The fridge helps keep it moist and flavorful, especially if you’ve added dairy in the glaze or topping. For longer storage, slice it up, wrap individual pieces tightly in plastic wrap, and freeze—perfect for grabbing a quick snack. To reheat, warm in the microwave for about 15-20 seconds, or in the oven at 350°F for 10 minutes if you prefer a crispy edge. Just remember, if glazed, wait to add the glaze until just before serving so it stays shiny and fresh. I’ve learned that keeping it covered with foil or plastic wrap prevents drying out, and it’s just as delicious reheated.
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake is one of those recipes I keep coming back to because it’s just so cozy and satisfying. The best part? It’s inherently forgiving—imperfectly swirling, slightly overbaking, or swapping ingredients still results in something delicious. Every time I bake it, I’m reminded of the comforting mornings at my own family’s table, where everyone gathers around a slice and a steaming mug of coffee. It’s not flashy, but it’s deeply personal—made with love and a little bit of hope that it’ll brighten someone’s day. If you give this a try, I’d love to hear how it turns out. Leave a comment or snap a photo—I always get a kick out of seeing your variations! Happy baking, my friend—this one’s a keeper!
chicken shawarma
Ingredients
Method
- Make the marinade. Whisk together the lemon juice, olive oil, salt, garlic powder, onion powder, pepper, cumin, smoked paprika, turmeric, and cinnamon.
- Marinate the chicken. Place the chicken in a large freezer bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken. Chill in the fridge for 1 hour.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Arrange the marinated chicken in a single layer on the prepared baking sheet. Bake for 25-30 minutes or until a meat thermometer inserted into the largest piece reads 165°F.
- Remove the chicken from the oven and let it rest for 10 minutes before slicing.
- Serve the chicken over rice, garnished with fresh parsley. Optionally, stuff into pita pockets with hummus and veggies.
