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Cinnamon Swirl Zucchini Cake

This Cinnamon Swirl Zucchini Cake is absolutely delicious! Made with grated zucchini mixed into a cinnamon swirl vanilla cake base.

It’s that time of year when there’s so much zucchini around it’s hard to know what to do with it all. Not to worry, I’ve got loads of zucchini recipes to share! But first, this Cinnamon Swirl Zucchini Cake…it’s a must make if you’ve got zucchini to use up.

a top down image of a cinnamon swirl zucchini cake sitting on a wooden table

About this cake:

This Cinnamon Swirl Zucchini Cake is tender and moist with flavours of vanilla and cinnamon, with specks of zucchini baked in. Delicious.

Cake Ingredients:

  • zucchini
  • eggs
  • vanilla
  • flour, baking powder, baking soda, salt
  • butter
  • sour cream
  • milk
  • cinnamon + sugar
a top down close up image of a cinnamon swirl zucchini cake sitting on a wooden table

A versatile cake.

I love a square of this cake in the morning with a cup of freshly brewed coffee…so so good! It’s also a great snacking cake. Or add it to a brunch menu with eggs, bacon and fruit salad. This cake is also great for dessert.

Cinnamon Swirl Zucchini Cake Recipe Tips

  • ZUCCHINI: This recipe uses about 1 small zucchini (you need 1 cup shredded). Make sure to squeeze out excess moisture (you can use paper towel to do this or just use your hands).
  • CINNAMON/SUGAR SWIRL: Use all of the mixture, trust me.
  • SOUR CREAM: You can also use Greek yogurt or a thick Balkan yogurt (6%)
  • PAN SIZE: Use an 8 x 8-inch baking pan.
  • PREPARE THE PAN: Make sure to line the pan with parchment paper.
  • STORAGE: You can keep this cake on your counter at room temperature for up to 3 days. Just wrap it tightly with plastic wrap so that it doesn’t dry out.
  • FREEZING: This cake freezes well. Remove from the pan and store in an airtight container or ziplock bag for up to 3 months.
  • OPTIONAL ADDITIONS: Feel free to add nuts to this cake: walnuts or pecans.

How to assemble this cake:

Here is a quick look a how to put this delicious cake together!

a top down image of an unbaked cinnamon swirl zucchini cake sitting on a wooden table
a top down image of an unbaked cinnamon swirl zucchini cake sitting on a wooden table

To an 8 x 8 baking pan, add the first layer of cake (half of the batter), then half of the cinnamon and sugar. Then top with the remaining cake batter.

a top down image of an unbaked cinnamon swirl zucchini cake sitting on a wooden table
a top down image of an unbaked cinnamon swirl zucchini cake sitting on a wooden table

Then top with the remaining cinnamon/sugar mix. Use a fork to lightly swirl the sugar into the cake. Now bake!

a top down close up image of a cinnamon swirl zucchini cake sitting on a wooden table

I hope you love this cake!

Print

Cinnamon Swirl Zucchini Cake

a top down image of a cinnamon swirl zucchini cake sitting on a wooden table

This Cinnamon Swirl Zucchini Cake is absolutely delicious! Made with grated zucchini mixed into a cinnamon swirl vanilla cake base.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 slices 1x
  • Category: Cake
  • Method: Baking

Ingredients

Units Scale

Zucchini Cake:

  • 1 cup grated zucchini, squeeze out excess moisture
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 3/4 cup sour cream
  • 1/4 cup milk (2% or 3%)

Cinnamon Sugar Swirl:

  • 1 tbsp ground cinnamon
  • 1/3 cup granulated sugar

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Line an 8 x 8 inch baking pan with parchment paper. Set aside.
  3. In a small bowl combine the 1 tbsp cinnamon and 1/3 cup sugar and set aside.
  4. Grate the zucchini (measuring out 1 cup). I use the large shredding size on a box grater to do this. Set aside.
  5. Use a stand mixer to cream the butter and sugar together until smooth.
  6. Add the eggs, one at a time, and mix well.
  7. Add the vanilla. Mix.
  8. In a separate bowl whisk together the dry ingredients: flour, baking powder, baking soda and salt.
  9. In a separate bowl stir together the sour cream and milk.
  10. Add the flour mixture to the butter mixture, alternating with the sour cream mixture. Combine.
  11. Now back to the grated zucchini. Squeeze out any excess moisture, then fold it into the batter.
  12. Add 1/2 of the batter to the prepared baking pan, smoothing the batter out. Then sprinkle on 1/2 of the cinnamon/sugar mix.
  13. Spread on the rest of the batter and sprinkle on the remaining the cinnamon/sugar mix.
  14. Use a fork to lightly swirl the cinnamon/sugar mix into the batter (see pictures).
  15. Bake for ~ 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
  16. Let the cake cool in the pan for at least 30 minutes before cutting into it.

Keywords: zucchini cake, cinnamon swirl cake, cinnamon swirl zucchini cake, zucchini cinnamon cake

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Have a delicious day!

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