Tangy Pickle Pasta Salad Recipe
There’s something about coffee cake that makes the cozy weekend mornings feel a little more special. My grandma used to make a version of this zucchini coffee cake — a big, warm, cinnamon-spiced slice that the whole family would gather around to enjoy with our mugs of steaming coffee or tea. The smell alone, baked into the kitchen air, used to pull everyone in like a magnet. Over the years, I’ve rewritten her recipe, adding my own little touches, but the heart of it remains the same: a tender, moist crumb layered with sweet zucchini and topped with a glossy glaze. Honestly, this one’s a lifesaver on busy nights when I crave something comforting but don’t want to fuss in the kitchen. My kids ask for this all the time, and I love how versatile it is — it’s great for breakfast, brunch, or even as a casual dessert. Trust me, once you make this, you’ll see — it’s almost impossible to resist. And the best part? It’s pretty simple, even for a weeknight baking splurge.
What is Zucchini Coffee Cake?
Think of this zucchini coffee cake as a soft, moist cake loaded with shredded zucchini, which keeps it super tender and almost melt-in-your-mouth. It’s kind of like a cross between bread and a cake — a perfect way to use up those garden zucchinis you might have in the fridge. The name “coffee cake” comes from its traditional role as a breakfast or brunch treat meant to be enjoyed with coffee, but honestly, it’s good anytime. It’s essentially a layered, crumbly cake with cinnamon-spiced zucchini tucked between, all smothered in a sweet glaze that’s just the right amount of sticky and shiny. I love how the zucchini adds a nice garden-fresh flavor and a moist texture, making every bite feel indulgent yet healthy-ish. This dish is friendly for home cooks: no complicated frosting, no fancy techniques — just honest, baked goodness you’ll want to make again and again.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how it hits all the right notes — sweet, spiced, moist, and just a little bit nutty from the zucchini. The flavor profile is a lovely blend of cinnamon, vanilla, and that hint of earthy green from the zucchini, which I swear enhances the overall flavor in a surprising way. It’s so easy to put together that I often do this when I need a quick baking fix after a long day; the batter comes together in minutes, and the oven does all the hard work. Plus, it’s budget-friendly — hardly any fancy ingredients, and I bet you already have most of them in your pantry. The versatility is another big win: serve it for breakfast with a smear of butter, for brunch with fresh fruit, or as a dessert with a scoop of vanilla ice cream. I’ve made variations with walnuts, swapped in nutmeg instead of cinnamon, and even tested it with coconut sugar, which gave it a richer flavor. And honestly? Each version is a hit. It’s one of those recipes that always reminds me of home, comfort, and the simple joy of baking something from scratch that everyone loves.
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake is surprisingly straightforward — mix your batter, layer in the zucchini and a cinnamon-sugar mixture, swirl gently, and bake. The secret to its moistness is the grated zucchini, which you’ll want to squeeze out just enough moisture from to keep the batter from getting too watery. After baking, a quick glaze is drizzled over the warm cake, creating that irresistible shiny top everyone loves. The whole process takes about an hour, but honestly, it’s so simple that you’ll want to try it again the very next day. I love that it’s a forgiving recipe too — no overmixing, no fancy equipment, just good old-fashioned baking that’s perfect for busy weeknights or lazy weekends.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I like unbleached if I have it, but regular works perfectly)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon nutmeg (optional, but adds a lovely warmth)
– ½ cup unsalted butter, melted (or coconut oil for a dairy-free version)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture, I do this with a clean kitchen towel)
For the Filling:
– ½ cup brown sugar
– 1 tablespoon cinnamon
– 1 cup shredded zucchini (optional for extra oomph)
– ¼ cup chopped nuts (walnuts or pecans, if you like)
– A pinch of salt
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk (dairy or non-dairy like almond or oat milk)
– ½ teaspoon vanilla extract
– Optional: a dash of lemon juice or orange zest for brightness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick spray. I like to line mine with parchment paper for easy removal, especially if I plan to serve it sliced. Set it aside while you prepare the batter — it gets hot in the oven, and you want to be ready.
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures your dry ingredients are evenly distributed, which is especially important for a fluffy, well-mixed cake. I always do this first to avoid clumps and uneven flavor.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, melted butter, vanilla, and a splash of milk if you’re using a little extra moisture. When your eggs are fully incorporated and the mixture is smooth, pour it into the dry ingredients.
Step 4: Combine
Gently fold the wet into the dry with a spatula — don’t overmix, or the cake might turn out a little dense instead of light and airy. Stir just until combined; some lumps are okay. The batter should be thick but pourable.
Step 5: Prepare Filling
In a small bowl, mix the brown sugar, cinnamon, and shredded zucchini. If you’re adding nuts, fold them in now. This filling is what gives the cake that burst of cinnamon-sweet goodness and the surprise zucchini texture. I always sprinkle extra cinnamon over the top of the batter before layering in the filling; it makes the edges extra flavorful.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Spread the zucchini-cinnamon mixture evenly over it, then top with the remaining batter. Use a knife or a skewer to swirl the batter gently — figure-eight motions work well — to create beautiful marbled streaks. This little swirl trick gives each bite a lovely mix of flavors.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes. The top should turn golden, and a toothpick poked into the center should come out clean. If the edges start getting too dark before the middle is set, tent it loosely with foil and continue baking for a few more minutes.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. When it’s just warm but not hot, drizzle the glaze over the top. The heat helps melt the glaze into a shiny, irresistible coating. If you prefer a thicker glaze, add a little more powdered sugar; for a thinner drizzle, loosen with extra milk.
Step 9: Slice & Serve
Use a sharp knife to cut into squares or wedges. I like to serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream — but honestly, it’s just as delicious plain. The moist crumb and cinnamon aroma are enough to make the house smell like a bakery. My family loves this with a hot cup of coffee or spicy chai tea, and I always keep some in the freezer for those busy mornings when I want breakfast on the go. Just warm it up slightly in the microwave, and you’re good to go!
What to Serve It With
This zucchini coffee cake is so adaptable — I’ve served it for breakfast, brunch, and dessert, and it always wins hearts. In the morning, it’s wonderful with a strong cup of coffee, a pat of butter melting into the warm crumb, and maybe some fresh berries on the side. It’s perfect for brunch paired with mimosa or fresh orange juice. After dinner, I love serving it slightly warmed with a scoop of vanilla ice cream or a drizzle of extra glaze. And honestly, it’s a lifesaver when I have last-minute guests or want a quick sweet treat to enjoy with afternoon tea. My personal tradition is to keep a slice wrapped in foil in the fridge for those late-night cravings when a little sweet comfort hits — it’s just the right size and flavor for a quick indulgence.
Top Tips for Perfecting Your Zucchini Coffee Cake
The secret to a perfectly moist zucchini coffee cake is all in the prep. First, I always squeeze out as much moisture as I can from the zucchini — this prevents the batter from becoming too soggy. If I forget, I end up with a denser slice, and nobody wants that. I’ve tested this with various zucchinis, and the best trick is to grate and then press out excess water with a clean kitchen towel or cheesecloth. For an even richer flavor, I sometimes swap part of the butter for coconut oil, which adds a tropical note and keeps it incredibly moist. When mixing the batter, be gentle — overmixing can toughen the cake, so fold just until the ingredients are combined. I love swirling the batter with the cinnamon filling; it creates a beautiful marbling that’s just visually appealing enough to _make_ you want to eat it even more. A quick tip: if your oven runs hot or cold, adjust your baking time accordingly and check for doneness with a toothpick. The glaze is forgiving — if it’s too thick, stir in a little more milk, or if it’s too runny, add a touch more powdered sugar. I learned all of this after countless baking tests, but trust me, once you get the hang of it, this cake’s a guaranteed hit.
Storing and Reheating Tips
This cake stays fresh for a couple of days at room temperature if covered tightly with foil or a cake dome — I always do this if we’re not devouring it all immediately. It’s best within 24-48 hours, but I’ve also kept slices in an airtight container in the fridge for up to 3 days; just give it a quick microwave blast when you want to enjoy it again. The moistness holds up nicely, especially if you reheat just briefly. Want to freeze it? Wrap slices tightly in plastic wrap and foil, then store in an airtight container or freezer bag. It keeps well for up to 2-3 months, and I actually think the flavors deepen after a night in the freezer — kinda like a little gift to yourself once in a while! When reheating, microwave for about 20-30 seconds, or reheat in a low oven to keep the texture just right. If you add the glaze after reheating, it’s fresh and glossy — just like when it came out of the oven.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has truly become a staple in my home. It’s one of those recipes I keep coming back to because it’s cozy, surprisingly effortless, and always met with smiles around the table. The combination of moist zucchini and fragrant cinnamon is just irresistible, and the glaze? Well, that’s just the perfect finishing touch—I swear it makes everyone’s eyes light up. Whether you’re baking for a lazy weekend, a quick breakfast, or a potluck, I promise this will get gobbled up faster than you can say ‘delicious.’ So grab those zucchinis from your garden or produce drawer, and let’s get baking. I’d love to hear how yours turns out — leave a comment or tag me in your photos. Happy baking!
Dill Pickle Pasta Salad
Ingredients
Method
- Cook the rotini pasta according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, diced dill pickles, mayonnaise, sour cream, chopped fresh dill, and diced red onion.
- Add the dill pickle juice, salt, and pepper. Stir gently to combine all ingredients.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
