Tiny Nut Treats How to Make Donut Holes
There’s something about baking that instantly takes me back—maybe it’s the warm smell of fresh cake wafting through the house or the happy chaos of my kids racing in when they catch that first whiff. One of my favorite family recipes is this zucchini cake with a luscious filling swirled right into the batter. I swear, this one’s a lifesaver on busy nights when I don’t want to slave away in the kitchen but still crave something sweet—and, honestly, it’s become a hit with everyone, from my kiddos to my grandparents. I always do this when I have a bunch of zucchini leftover from the garden or when I want to sneak some veggies into dessert. Trust me on this one: it’s not only ridiculously tasty but also super easy to make, and the best part? It disappears in minutes at my house. My secret? I’ve tested this with almond milk and it actually made it even creamier—and perfectly moist. Whether it’s for a brunch, afternoon snack, or a cozy evening treat, this zucchini cake with its sweet swirl never fails to bring a smile to my face. Grab your apron—let’s get baking!
What is Zucchini Heaven cake?
Think of this as a cozy, slightly elevated quick bread turned into a cake—think moist, tender, with just the right hint of sweetness. The name might sound fancy, but really, it’s comfort in every slice. It’s essentially a classic zucchini bread, but with a little twist: a surprise swirl of sweet filling running through the middle, almost like a cinnamon roll’s dreamy ribbon but simpler. It’s a friendly recipe that’s approachable for home bakers of all levels. The idea here is to use that humble zucchini, which often gets a bad rap for being bland, and transform it into a show-stopping dessert that’s also kind of good for you. It’s perfect when you want something to satisfy that sweet tooth without feeling totally indulgent—and the fact that it’s made with everyday pantry staples? Total bonus. Think of it as a warm hug disguised as a cake, with the added bonus of sneaking in some veggies for good measure.
Why you’ll love this recipe?
What I love most about this zucchini heaven cake is how versatile and foolproof it is. It’s crazy moist without being greasy, thanks to the zucchini that keeps everything tender. The flavor is beautifully balanced—just the right amount of sweetness, with a subtle earthy note from the zucchini that makes it feel wholesome but still deliciously indulgent. Plus, it’s super budget-friendly since most of the ingredients are common pantry staples. I also love how adaptable it is—my kids ask for this all the time, and I’ve played around with different fillings and toppings, from cream cheese to maple glaze, depending on mood and occasion. It’s a real knockout when you need a quick dessert or a cozy brunch treat. And don’t forget, it’s forgiving—no need for perfection here. Overmixing? Not a problem. Underbaking? Nope, just trust your nose and a toothpick. Honestly, what makes this recipe stand out is how it feels like a warm family hug in every bite. That’s pure human, homemade love right there.
How do I make Zucchini Heaven cake?
Quick Overview
This cake comes together effortlessly. You start by preparing a simple batter, mixing the dry ingredients separately, then whisking together moist ingredients. After that, you fold everything gently—no overmixing!—and pour half into your baking dish. Then, spread a luscious sweet filling over the batter, swirl it in with a knife, and top with the remaining batter. Pop it in the oven, and about 40-45 minutes later, you’ve got a gorgeous, fragrant cake with a gooey, sweet ribbon inside. It’s so forgiving—you can customize the filling or glaze—and it’s perfect for those times when you want something homemade but don’t want to fuss over complicated steps. Trust me, once you get the hang of it, this will become a go-to in your baking lineup.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (squeeze out excess moisture to keep the cake tender)
– 1 1/2 cups all-purpose flour (or gluten-free flour blend, if you prefer)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon (for that warm aroma)
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar (for depth of flavor)
– 1/4 cup vegetable oil (or melted coconut oil for extra flavor)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup milk (feel free to swap almond or oat milk to make it dairy-free)
For the Filling:
– 1/2 cup brown sugar
– 1 teaspoon ground cinnamon
– 2 tablespoons softened butter
– Optional: 1/4 cup chopped nuts or raisins for added texture
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or cream
– 1/2 teaspoon vanilla
– Optional: a dash of lemon juice or a sprinkle of cinnamon for flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a loaf pan or square baking dish—my favorite trick is lining it with parchment paper so it’s super easy to lift out. Make sure your oven rack is centered. While it preheats, grate your zucchini (then squeeze out all the extra moisture using a clean kitchen towel or paper towels—you don’t want a soggy cake!).
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Sifting isn’t necessary, but it helps keep your batter smooth and lump-free. This step makes sure everything is evenly distributed, so your cake bakes uniformly.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with the sugars until well combined. Add the oil and vanilla, mixing until glossy. If you’re using almond milk or another alternative, stir it in here. I always do this when I want a little extra creaminess—trust me, it makes a difference.
Step 4: Combine
Gently fold the wet mixture into the dry ingredients, just until combined. Do not overmix—this is key to keeping the cake tender and airy. If you see a few lumps, that’s totally fine; it’ll bake out nicely.
Step 5: Prepare Filling
Mix together the brown sugar, cinnamon, and softened butter until it’s crumbly but spreadable. If you want extra texture, fold in nuts or raisins here. Setting this aside while the batter rests helps it become more spreadable.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Spread the filling evenly over the batter, then pour the remaining batter on top. Using a knife, swirl gently through the top to create a marbled effect. Don’t overdo it—just enough to get that beautiful ribbon of filling visible.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes. You’ll know it’s done when the top is golden, and a toothpick inserted into the center comes out clean. If your edges start to brown too quickly, tent it loosely with foil to prevent burning.
Step 8: Cool & Glaze
Let it cool in the pan for at least 15 minutes—this helps everything set up and makes slicing easier. Mix up your glaze and drizzle it over the slightly warm cake. The warmth helps it soak in just enough for that glossy finish.
Step 9: Slice & Serve
Use a sharp knife to cut through the layers without squishing the filling out. Serve it warm or at room temperature, maybe with a scoop of vanilla ice cream or a dollop of whipped cream. My kids love it with a little extra cinnamon dusted on top—devilishly good!
What to Serve It With
This cake is pretty much a blank canvas, so you can go all out or keep it simple. For breakfast, pair it with your favorite coffee—think a strong mug of black brew or a flaky croissant on the side. It’s also amazing as a brunch centerpiece—try serving slices with a dollop of Greek yogurt and a sprinkling of fresh berries. As a dessert, I love warming up a slice and adding extra glaze, maybe with a side of vanilla ice cream or a drizzle of caramel sauce. For casual snack times, even a cup of tea or a cold glass of milk feels just right. I’ve also don’t mind packing a slice for the kids’ lunch—it’s a sneaky way to get some veggies in their snack box. Honestly, I make this all the time—and I’ve found it’s incredible cold, warm, or even toasted the next day. Bye-bye stale cake blues!
Top Tips for Perfecting Your Zucchini Heaven Cake
From my years of baking this recipe, I’ve gathered some handy tips to make sure it always turns out perfect. First, when grating zucchini, I always use the fine side of my grater. It keeps the moisture level just right—too chunky, and the batter gets too wet, too fine, and it might dry out a little faster. Squeezing out excess juice is crucial; I wrap the grated zucchini in a kitchen towel and give it a good squeeze—a little workout, but totally worth it for that tender crumb. A mistake I used to make early on? Overmixing the batter once I combine everything. It toughens the cake. Gentle folds, and you’re golden. When swirling in the filling, take your time—using a toothpick or skewer to create a marbled pattern makes it look so much more professional. Want to switch up flavors? Try swapping cinnamon for nutmeg or adding a splash of lemon zest—they brighten the whole thing up! If you’re baking multiple batches, rotate your oven racks; I’ve learned that hot spots can make parts of your cake overbake while other parts are just right. Also, don’t skip the glaze—it’s the finishing touch that elevates this from simple to spectacular. I tested different glazes—cream cheese, maple syrup, even some orange zest—and honestly, all of them work beautifully. Just keep the consistency thick enough to stay put—I’ve learned that too-runny glaze pools at the bottom, and that’s not appealing.
Storing and Reheating Tips
This cake stays fresh and moist for a couple of days, which is great since it’s tempting to keep sneaking slices! For short-term storage, cover it tightly with plastic wrap or keep it in an airtight container at room temperature—ideal if it’s going to be eaten within 2 days. If you want to make it last longer, pop it into the fridge for up to 5 days. I recommend letting it come to room temperature before slicing again; cold cake can be a bit dense. To freeze, wrap individual slices tightly in plastic wrap, then foil, or layer slices in a freezer-safe container—this way, you can grab a piece whenever the craving hits. Frozen cake is best enjoyed within 3 months. When reheating, I prefer the oven or toaster oven at 300°F for about 10 minutes—keeps the moistness intact. If you do microwave slices, add a damp paper towel over them to prevent drying out. About the glaze—if it’s hardened in the fridge, warm it gently on the stove or microwave just enough to loosen before drizzling over the cake.
Frequently Asked Questions
Final Thoughts
If you’re looking for a cozy, all-in-one treat that feels homemade but doesn’t demand hours in the kitchen, this zucchini heaven cake is it. The combination of moist, tender crumbs with that sweet swirl inside always feels like a little victory—whether I’m baking for family, friends, or just myself (let’s be honest, it’s hard to resist a slice). Over the years, I’ve tweaked little things—cut the sugar here, added extra cinnamon there, swapped ingredients—and each time, it surprises me how forgiving and delicious this cake remains. Honestly, I love how adaptable it is—sometimes I toss in some chopped nuts, other times I drizzle icing instead of glaze. The secret ingredient? LOVE, poured generously into each step. If you try this out, I’d love to hear how it turns out—share your photos or variations below! Happy baking, my friend, and may your kitchen always be filled with warmth, laughter, and the smell of something sweet baking away.
donut holes
Ingredients
Method
- Melt Nutella in microwave, watching carefully to avoid burning.
- Pour sprinkles into a small bowl for dipping.
- Dip the top of each donut hole into the melted Nutella then into the sprinkles.
- Break pretzel sticks in half to use as stems.
- Lay decorated donut holes on wax paper and let set.
