Easy Candy Cane Pretzel Treats
There’s something magical about pulling out a warm slice of coffee cake—especially when it’s packed with fresh zucchini, a swirl of cinnamon streusel, and topped with a glossy lemon glaze. This recipe is one I’ve returned to over and over, and I’m pretty sure my kids ask for it at least once a week. It’s the kind of treat that feels indulgent but actually comes together with simple ingredients you probably already have in your pantry and fridge. I always do this when I want a little comfort or when I have a bunch of zucchini from the garden that’s begging to be baked into something tasty.
I remember making this the first time on a busy Sunday morning, desperate for something sweet that wouldn’t take all day. The smell alone—the warm cinnamon, the hint of lemon—fills the whole house and makes everyone come running. Honestly, this disappeared in minutes at my house, and I’ve learned the trick to making it extra moist and tender: don’t overmix the batter. Trust me on this one, it’s a game-changer. Plus, it’s a great way to sneak some veggies into the dessert—my kids don’t even protest, which is a win in my book. This recipe has become a staple for breakfast, brunch, or even an afternoon snack with a mug of coffee or tea.
What is Moist Zucchini Coffee Cake with Cinnamon Streusel and Lemon Glaze?
Think of this as a classic coffee cake, but with a tasty twist—moist shredded zucchini woven into the batter, adding a delicate vegetable flavor and keeping the cake incredibly tender. The cinnamon streusel dances on top with buttery richness and a hint of crunch, while the lemon glaze drips from the top, giving it just the right amount of zing. It’s essentially a humble cake that’s elevated by the fresh, wholesome zucchini and a bright citrus finish. The name might sound fancy, but it’s totally approachable. I love calling it a “dressed-up everyday treat” because it’s so simple to make, yet so satisfying. Plus, it’s perfect for when you want to serve something homemade but don’t want to spend hours fussing in the kitchen.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how it hits all the right notes—moist, flavorful, and cozy—all in one slice. The zucchini isn’t overpowering; it simply makes the cake so tender and moist that every bite feels like a little hug. The cinnamon streusel? It’s like a crumbly, buttery layer of comfort—crisp on top but melt-in-your-mouth soft underneath. The lemon glaze adds just the right touch of brightness that cuts through the richness, making it feel fresh even when it’s decadently sweet.
This recipe is also a lifesaver when you’re short on time because it’s straightforward and doesn’t require fancy ingredients. I’ve tested it with almond flour, and honestly, it made it even moister—plus, it’s a good option for gluten-free friends. And the best part? You can totally tweak the sweetness or add extras—like chopped nuts or blueberries—depending on what you’ve got lurking in your kitchen.
Another thing I love about this coffee cake is how versatile it is. Serve it warm with a dollop of whipped cream, or cold with a hot cup of coffee. My kids love it for breakfast, and I’ve even taken slices to parties because it’s always a hit. Honestly, it’s one of those recipes that just feels like a warm hug on a busy day—and isn’t that what good baking’s all about?
How do I make Zucchini Coffee Cake with Lemon Glaze?
Quick Overview
This cake is incredibly easy to make and comes together pretty quickly. You start by grating fresh zucchini, mixing the wet ingredients, then gently folding in the dry ones without overmixing. The batter is poured into a loaf pan or baking dish, then topped with a buttery cinnamon streusel. It bakes until golden and a tester comes out clean. While it cools, you whisk up a simple lemon glaze, which you drizzle over the top for that beautiful, glossy finish. It’s perfect when you want a cozy, homemade treat with minimal fuss!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or a mix of almond and oat flour for a healthier twist)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– 2 large eggs
– ½ cup vegetable oil (or melted butter for richer flavor)
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture) — I always use a box grater and pat dry with a paper towel
For the Filling:
– ½ cup packed brown sugar
– 1 teaspoon ground cinnamon
– ¼ cup all-purpose flour (to help the streusel hold together)
– 3 tablespoons cold butter, cut into small pieces
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– Lemon zest (optional, for extra zing)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease your baking dish or loaf pan well with butter or non-stick spray. If you’re using a loaf pan, lining it with parchment paper makes cleanup even easier. This is a simple step but totally worth it to prevent sticking—and it helps the cake come out perfectly every time.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I always do this first to get everything evenly distributed—trust me, it makes a difference when you don’t end up with pockets of baking soda or cinnamon!
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add the oil (or melted butter), vanilla, and grated zucchini. The zucchini doesn’t need to be perfect—just grated and squeezed out so it’s not watery. I used a mixer at first but now I just do it by hand; it’s faster and I can feel when it’s well combined. The batter will be a bit thick but moist—that’s how we want it.
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently with a spatula. Be careful not to overmix—just until it’s combined. Overmixing can make the cake dense and gummy, which we definitely don’t want. The batter should be thick but spoonable, with no dry pockets.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and flour to create a crumbly topping. Cut in the butter with a fork or your fingers until it resembles coarse crumbs. I often add a sprinkle of chopped nuts or shredded coconut here, depending on what I’m craving.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan, smooth it out, then sprinkle half the streusel evenly over it. Add the rest of the batter on top, then carefully swirl in the remaining streusel with a butter knife or skewer—think of it as marbling. This creates little pockets of cinnamon goodness inside, which are just heaven in every bite.
Step 7: Bake
Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Every oven is different—I’ve had it ready in 38 minutes and other times closer to 50! Keep an eye on the edges—they should be golden, and the top slightly domed. If the edges brown too quickly, tent with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes, then transfer to a wire rack. While it cools, whisk together the powdered sugar and lemon juice until smooth. Pour the glaze over the cake while it’s still warm so it seeps into all the cracks—it’s magical how it drips down the sides. If you want a thicker glaze, add a bit more powdered sugar; for a thinner one, more lemon juice.
Step 9: Slice & Serve
Once fully cooled, slice into squares or thick wedges. I love serving this warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also stunning served at room temperature—either way, it’s guaranteed to be a crowd-pleaser. My family always asks for seconds, and I can’t blame them.
What to Serve It With
This cake is so multi-purpose. For breakfast, I crank the coffee pot and enjoy it with a strong brew—trust me, the flavors are even better with a good drip. It’s also great for brunch alongside fresh fruit and yogurt, or as the perfect ending to a cozy dinner. My kids love it plain or dusted with powdered sugar, but I sometimes kick it up with a splash of extra lemon on top for brunch parties. When I serve it as dessert, I love pairing it with whipped cream or a scoop of vanilla ice cream—the cold creaminess balances out the sweet and cinnamon-spiced crumb.
And let’s be honest, this isn’t just for special occasions—it’s a go-to during busy mornings or lazy weekends because it’s quick to make and always a hit. I’ve even packed slices in lunchboxes! The smell alone makes everyone’s day better, and I love seeing my kids’ faces light up when they realize what’s in their lunchbox. Plus, it’s a sneaky way to get some veggies into those tiny tummies without a fuss.
Top Tips for Perfecting Your Moist Zucchini Coffee Cake with Cinnamon Streusel and Lemon Glaze
After making this countless times, I’ve picked up a few tricks. First, don’t skip squeezing out excess moisture from the zucchini—that’s key to keeping the cake moist without it feeling greasy. I usually grate the zucchini, then use a paper towel to press out water, which makes mixing easier and the crumb fluffier.
I’ve experimented with the mixing process, and overmixing is the biggest culprit of dense cake. Fold, don’t stir vigorously. Also, when you layer and swirl in the streusel, aim for an even distribution but don’t overdo it—you want those delightful pockets of cinnamon goodness, not a big, clumpy mess.
For ingredient swaps, I’ve tried coconut oil and even maple syrup instead of vegetable oil for a different flavor profile. It’s always good to start with small adjustments—you might find you prefer it slightly sweeter or less sweet. The glaze is flexible, too—try adding a splash of almond extract or a pinch of sea salt for extra depth.
In terms of baking, my oven runs hot, so I always check around the 38-minute mark. Using a toothpick in the center is the best way to gauge doneness. If it comes out with moist crumbs, let it cool—if it’s clean, you’re good. Remember, the cake continues to set as it cools, so don’t overbake!
Finally, don’t rush cooling. Patience is key here to get that perfect moist crumb and glossy glaze. Once completely cooled, the slices cut beautifully, showing off the marbled swirl of streusel inside. Trust me, this is the kind of cake that gets better as it sits—if it lasts that long, which it rarely does in my house.
Storing and Reheating Tips
This cake keeps surprisingly well, which is a blessing because I often bake a big batch and enjoy leftovers for days. To store, I usually cover it with a clean kitchen towel or place it in an airtight container. At room temperature, it’s good for 2-3 days, especially if wrapped tightly—just keep it away from direct sunlight, or the glaze might get a little sticky.
If you want to extend its freshness, pop it into the fridge after the first day—just bring it to room temperature before serving. The cake stays moist and keeps the flavor intact. For longer storage, wrap slices tightly in plastic wrap, then foil and freeze. Thaw at room temperature, and if you like, reheat in the microwave for about 20 seconds to bring back that just-baked feel. Just add a quick drizzle of fresh glaze if it’s dried out a bit!
Frequently Asked Questions
Final Thoughts
This moist zucchini coffee cake with cinnamon streusel and lemon glaze has truly become a family favorite. It’s one of those recipes that you can make on a whim and feel proud of, thanks to its cozy aroma and irresistible texture. I love how neutral the zucchini makes the crumb—moist, tender, and just a little healthy-looking—while the cinnamon streusel adds that crunchy, buttery contrast. Plus, the bright lemon glaze lifts everything to a fresh, zingy level that keeps you coming back for more.
If you’re looking for a comforting, easy-to-make dessert or breakfast that feels special without the fuss, give this recipe a try. It’s perfect for brunch, a weekend treat, or whenever you need a little extra sweetness in your day. I’d love to hear how yours turns out—drop a comment below or share your favorite variation. Happy baking!
peppermint pretzel
Ingredients
Method
- Lay pretzels rings on parchment paper lined baking sheet. Put one hershey kiss inside each ring. Bake in a 200 degree oven for about 4 minutes. Press chocolate chip on top of kiss. Allow to cool and set one hour. Store in air tight containers!
