Sweet Skewered Fruit How to Make Tanghulu
You know that feeling you get when you bite into something unexpectedly delicious, and it instantly takes you back to a cozy Sunday afternoon at your grandma’s house? That’s exactly what happened to me the first time I tasted this zucchini swirl cake. It’s weird, right? Zucchini in a cake? But trust me on this one—it’s a game changer. When I first stumbled upon the idea, I was skeptical. I thought, “Is this going to be moist or just plain mush?” But I was hooked after the first bite. It’s sweet, a little rich, with a hint of zucchini’s freshness peeking through. Honestly, I’ve made this countless times, and every single batch disappears faster than I can say “slice.” It’s one of those recipes that’s secretly special—kind of like an old family secret but in cake form—and it’s become my go-to when I need a little extra comfort or want to wow friends with something a bit different. This is the kind of dessert that makes you do a happy dance in the kitchen, and your kids will ask for seconds! So, grab some zucchinis—you might just end up baking this weekly.
What is Zucchini Swirl Cake?
Think of this zucchini swirl cake as a happy mash-up of a classic pound cake and a cinnamon roll—but with a sneaky veggie twist. It’s essentially a moist, tender cake with a swirl of cinnamon-spiced zucchini filling running through the middle. The name is pretty straightforward: ‘zucchini’ because that’s what keeps it super moist, and ‘swirl’ because of that beautiful marbled effect you get when layering the filling and batter. This recipe originated from my grandma’s kitchen—she was always experimenting with adding veggies to sweets, and honestly, it’s one of her best inventions. The idea is simple: grated zucchini adds moisture and a subtle flavor, while the cinnamon and sugar filling turns every bite into a little celebration. It’s like eating a piece of nostalgia—sweet, cozy, and totally satisfying. Perfect for those days when you want something sweet but don’t want to feel guilty about hiding some greens in there. Plus, it’s great to make ahead for brunches, potlucks, or just a rainy day treat.
Why you’ll love this recipe?
What I love most about this zucchini swirl cake is how it’s a sneaky way to get some veggies into your dessert, yet it still tastes like a decadent cake you’d buy at the bakery. The flavor profile is just right—delicately sweet with warm cinnamon notes and a hint of zucchini’s fresh earthiness peeking through, but in the best way. The texture is also a total winner. Thanks to the zucchini, the cake stays insanely moist for days—if it lasts that long! It’s kind of a miracle how the zucchini transforms a simple batter into something so tender and fluffy. And let’s not forget how easy it is to whip up. I’ve tested this with different flours, like almond and gluten-free options, and it’s always a hit. The best part? The swirl! When you layer the filling and run your knife through it, you get this gorgeous marbling that looks fancy but is honestly pretty foolproof. My kids ask for this all the time, especially when I want to surprise them with something homemade but not overly complicated. Plus, it’s budget-friendly since most ingredients are staples I already keep in my pantry. From breakfast to dessert, this cake is versatile enough to serve anytime. I even love having it with a hot cup of coffee after dinner—it’s basically a hug in cake form.
How do I make Zucchini Swirl Cake?
Quick Overview
This zucchini swirl cake couldn’t be simpler. You start by grated zucchini—no need to squeeze it perfectly dry, just a quick drain helps—but do keep some moisture. Mix up your dry ingredients, then whisk together wet ones. Combine everything gently to keep the batter light and airy. Prepare a cinnamon-sugar filling with grated zucchini, spread part of the batter in your baking pan, add the filling, then layer the rest of the batter on top. Use a knife to swirl it all into a pretty marbled effect. Bake until a toothpick comes out clean, cool slightly, then drizzle a sweet glaze. That’s honestly it! The magic is in how effortlessly this comes together—perfect for a weeknight treat or a special weekend bake.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (can swap for almond or gluten-free flour—just adjust the liquid slightly)
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 teaspoon ground cinnamon (because everything’s better with cinnamon!)
– 1 cup sugar
– ½ cup vegetable or canola oil (I tested with applesauce for a healthier twist and it still worked beautifully!)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (a little more if you love it zucchini-forward)
For the Filling:
– 1 cup grated zucchini (squeeze out excess moisture gently)
– 1/4 cup brown sugar
– 1 teaspoon cinnamon
– 1 tablespoon flour (to thicken and keep everything in place)
– A pinch of salt
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk (or more, to reach your perfect drizzle consistency)
– ½ teaspoon vanilla extract
– Optional: a pinch of cinnamon or lemon zest 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—trust me, this cake loves a non-stick surface! I like to give the pan a light spray and a sprinkle of flour for extra security. Having everything ready makes the process smooth, especially if you’re multitasking like I do.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking powder, baking soda, salt, and cinnamon. This creates a well-balanced dry mix that’ll help everything come together evenly. I always do this first so I can incorporate the wet ingredients smoothly later—and it’s one less step to worry about in the final mix.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar, eggs, oil, and vanilla until well combined. I usually do this by hand; it takes a minute but makes all those ingredients really meld. The mixture should be slightly frothy and smooth. I’ve tested this with almond milk instead of regular milk, and yep—it made the cake even creamier! When adding the grated zucchini, make sure it’s fairly drained; a little moisture is fine, but excess can make your batter runny. Stir in the zucchini until evenly distributed.
Step 4: Combine
Slowly pour the wet mixture into your dry ingredients, folding gently with a spatula. Don’t overmix—think of it as gently folding a delicate fabric. You want just combined—lumps are okay! Overmixing can lead to a dense cake, and nobody wants that, especially when zucchini is involved to keep it moist and light.
Step 5: Prepare Filling
In a small bowl, mix grated zucchini, brown sugar, cinnamon, flour, and a tiny pinch of salt. This filling is what gives that beautiful swirl and a cozy cinnamon flavor. Feel free to experiment—add chopped nuts, raisins, or even a dash of nutmeg if you love a more complex spice profile.
Step 6: Layer & Swirl
Pour half of your batter into the prepared pan, spreading it evenly. Then sprinkle the filling over the batter, gently pressing it down. Add the rest of the batter on top, and swirl a knife through the layers—think of trying to create a beautiful marbled effect. Don’t overdo it; you don’t want to mix everything into a single color. Just a few thoughtful passes will do.
Step 7: Bake
Pop it into your preheated oven for about 40-45 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with just a few crumbs attached. Every oven is different—my convection fans tend to bake faster, so keep an eye on it around the 38-minute mark. When it’s done, let it cool in the pan for about 15 minutes, then transfer to a wire rack. This cooling step helps keep the cake moist and makes slicing easier.
Step 8: Cool & Glaze
While the cake cools, whisk together your powdered sugar, milk, and vanilla until smooth. If you want a thinner glaze, add a teaspoon more milk; for a richer drizzle, go heavier on the sugar. Drizzle the glaze over the slightly warm cake—it will seep into all those beautiful cracks and swirls. Wait about 10 minutes for the glaze to set before slicing.
Step 9: Slice & Serve
Use a sharp serrated knife for clean cuts. I like to serve this slightly warm or at room temperature, with a dollop of whipped cream or a side of fresh berries for extra flair. It’s just as delicious for breakfast, afternoon coffee, or after dinner cozying up on the couch. Trust me, your house will smell incredible during baking—cinnamon and zucchini are quite the aroma combo!
What to Serve It With
This cake is pretty versatile and makes a real star at any occasion. For breakfast, I serve it toasted with a smear of butter or honey and a hot cup of coffee—perfect start to a busy day. My family loves it for brunch too, paired with some fresh fruit and a splash of cream. It’s also a natural dessert—cut thick slices with a drizzle of extra glaze, a scoop of vanilla ice cream, or even a sprinkle of toasted nuts on top. I’ve made it for potlucks, and it’s always the first to go. And if you’re craving something cozy, warm a slice in the microwave and top with yogurt or a squirt of whipped cream. This cake has that comforting, homey vibe, and I swear my kids ask for it regularly because they sense it’s ‘special’—which is hilarious since it’s so easy to whip up!
Top Tips for Perfecting Your Zucchini Swirl Cake
From years of baking this, I’ve picked up a few tricks that make all the difference:
- Zucchini Prep: Grate the zucchini when it’s fresh and try to squeeze out excess moisture, but don’t go too dry—you want that moisture to keep the cake luscious. I’ve tested with both shredded zucchini with and without pressing dry, and honestly, a gentle squeeze does the trick without removing all the moisture.
- Mixing Advice: Overmixing the batter is the enemy—think of folding like a gentle hug. Stop as soon as ingredients are just combined. The texture should be fluffy and tender, not dense.
- Swirl Customization: To get a nice marbled look, spread the batter in layers and run your knife in slow figure-eights or zigzag patterns. Practice makes perfect—don’t worry if it’s not perfect the first time, it still looks gorgeous!
- Ingredient Swaps: Tried oat flour, and it worked for a softer, slightly denser cake. Using coconut sugar instead of white sugar adds a caramel undertone, which I love. The trick is chopping or measuring ingredients precisely, especially when swapping flours or sweeteners.
- Baking Tips: Every oven varies. Check early if your oven runs hot—baking too long can dry out the zucchini’s moisture. And inserting a toothpick is the best test for doneness. Be patient; this cake often benefits from gentle baking and a little cooling patience.
- Glaze Variations: For a citrus kick, add lemon or orange zest to the glaze. Or stir in a teaspoon of vanilla or almond extract for extra flavor—just remember, less is more here.
The biggest takeaway? Keep experimenting and tasting as you go. I’ve made this with different types of zucchini, and it always turns out differently but delicious every time. Once you get the hang of layering and swirling, this will be your new favorite every time you want something homemade, warm, and oh-so-satisfying.
Storing and Reheating Tips
This cake keeps surprisingly well. If you have leftovers, let it cool completely before storing. In a cake carrier or tightly wrapped in plastic, it’ll stay moist at room temperature for up to two days—though I usually find it’s best enjoyed fresh or within 24 hours. Want to keep it longer? Pop it into an airtight container and refrigerate for up to 4 days. I’ve also frozen slices wrapped tightly in plastic—simply thaw at room temp or microwave briefly. Just avoid adding the glaze if freezing; add it fresh when serving for that perfect shiny finish. If you glazed the cake before storing, the glaze may soften or slightly dissolve, but that’s okay—it still tastes amazing! Reheat in the microwave for about 15-20 seconds for a warm treat. Honestly, this cake is so portable and forgiving that it’s become a staple in my freezer stash for when I need a quick pick-me-up or a little slice of home during busy weeks.
Frequently Asked Questions
Final Thoughts
This zucchini swirl cake is one of those recipes that sneaks comfort into every bite. It’s simple, cozy, and a little bit unexpected—all qualities I treasure in a dessert. I love how the zucchini keeps it so moist and tender, almost like a bread but with a delicate crumb that melts in your mouth. It’s perfect for sharing, whether at a weekend brunch or a casual family dinner, and it never fails to bring smiles around the table. Honestly, once you make it, you’ll find yourself reaching for zucchinis more often—who knew they could star in something so delicious? Don’t be surprised if this becomes part of your regular rotation, because trust me, it’s a winner. I’m excited for you to try it and hear how your family reacts—my kids ask for this all the time, and I always do a little happy dance when I see their plate cleaned out. Happy baking! And I’d love to hear how it turns out or see your creative twists—leave a comment below or share a picture. Let’s keep the love for good, human-made comfort food alive!
Tanghulu (Candied Fruit on a Stick)
Ingredients
Method
- Line a medium sized baking sheet with parchment paper. Set aside.
- Rinse the green grapes under cool running water and pat them dry really well with a paper towel and place them onto a plate. Set aside.
- Rinse the strawberries under cool running water and pat them dry really well. Using a small sharp paring knife hull the strawberries by removing the stem and leaves from each strawberry. Do not make too large of a hole when doing this. Place the hulled, and dried, strawberries onto a plate.
- Using the sharp end of a 7-8 inch wooden skewer, thread 2-3 pieces of fruit onto the tips of each skewer. You can either keep your grapes and strawberries separate, or you can mix and match them. Place all the fruit threaded skewers onto a plate and set aside while you prepare the sugar mixture.
- In a 3-quart heavy-duty saucepan, add the granulated sugar, water, and light corn syrup. Do not stir to avoid crystallizing the sugar.
- Attach a candy thermometer to the side of the saucepan and heat on medium-low.
- While leaving the saucepan undisturbed, allow the mixture to come to a boil and cook until a light golden brown (amber) color and the candy thermometer reads 300°F (hard crack stage). Turn off the heat to the saucepan. This can take between 20-30 minutes depending on how well your saucepan heats up and how your stove top burners heat up. Do not rush this step by turning up the heat as you will run the risk of burning the sugar. If you burn the sugar mixture, you will have to start over again with a fresh saucepan of sugar, water and corn syrup.
- Working quickly, dip a fruit skewer into the hot sugar syrup, allowing as much excess syrup to drip back into the saucepan, then place the candy coated fruit skewer onto the prepared baking sheet.
- Repeat until all the fruit skewers have been coated in the candy syrup and placed onto the prepared baking sheet. You will need to work quickly with this step as the sugar syrup will start to harden as it cools.
- Allow the candy coated fruit skewers to cool completely, to harden to a hard candy coating, before plating and serving.
