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