Easy Chicken Fajita Rice Bowl Recipe
If you’re like me, there’s nothing quite like the smell of fresh-baked coffee cake wafting through the kitchen—a cozy, nostalgic scent that instantly makes everything feel a little more special. This zucchini coffee cake has become my go-to for mornings when I want something homemade but don’t want to spend hours fussing in the kitchen. It’s moist, flavorful, and the cinnamon swirl? Pure magic. Plus, I love how it’s sneaky—those tiny bits of zucchini keep it tender, moist, and not overly sweet. My kids actually ask for this all the time, especially when zucchini’s in season, which is pretty much all summer long. Honestly, I’ve tested this with almond milk and it actually made it even creamier. And you know what? It’s perfect when you’re craving something sweet at 10 p.m. but don’t want to turn on the oven for a big cake. You’ll see—this one’s a lifesaver on busy nights or whenever I need a comforting slice that feels like a warm hug.
What is Zucchini Coffee Cake?
Think of zucchini coffee cake as a cozy, slightly wholesome dessert that’s perfect for breakfast, brunch, or just a lazy Sunday with coffee in hand. It’s essentially a soft, tender crumb cake, infused with a hint of cinnamon and topped with a luscious swirl of cinnamon sugar. The star here is the zucchini—you grate it finely so it almost melts into the batter, adding moisture and a touch of vegetable goodness without sacrificing flavor. The name “coffee cake” hints at its traditional role—served with a hot cup of coffee or tea—yet, honestly, it’s good any time of day. Its origins trace back to comforting, homey baking, where the goal is simple: create something delicious, nourishing, and a little nostalgic. I like to think of it as a little hug on a plate, the kind you want to make again and again.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is its perfect balance of moistness and fluffiness. The zucchini keeps it incredibly tender, while the cinnamon swirl adds that wonderful warm spice that screams comfort. And let’s be honest—sometimes I just want to make something that feels like a treat but doesn’t take hours or loads of fancy ingredients. This recipe is super budget-friendly, using staples I always have in the pantry and fridge. It’s also so versatile—swap the cinnamon for nutmeg if you’re feeling fancy, or add chopped walnuts for crunch. Plus, this cake is excellent for making ahead; it tastes even better the next day, as the flavors have time to meld. I’ve served this for breakfast, brunch, or after a cozy dinner, and each time, it disappears in minutes. My kids ask for seconds every single time, and honestly, so do I. It’s become a family favorite I can whip up on busy mornings or lazy weekends. And trust me, once you get the hang of it, you’ll find yourself making this almost weekly because it’s just that good.
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake is surprisingly easy to make—you mix the batter, swirl in cinnamon sugar, bake, and voilà! It’s like a warm hug in every slice. The secret to its tenderness lies in grated zucchini, which keeps the cake incredibly moist without adding any weird flavors. The cinnamon swirl gets gently folded into the batter, creating a beautiful marbled effect when baked. The whole process takes less than an hour—perfect for a quick treat or an impromptu brunch. Trust me, once the smell hits your kitchen, everyone will come running.
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour (or whole wheat for a healthier twist)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini (squeeze out excess moisture)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk (dairy or almond milk)
For the Filling:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- A pinch of salt
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick spray. If you like, line it with parchment paper for easy removal. Keep handy a fine grater for the zucchini and a bowl to catch the shredded bits.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of leaveners and spices—basics that make all the difference.
Step 3: Mix Wet Ingredients
In another bowl, combine the sugar, brown sugar, and oil. Whisk in the eggs one at a time, then add vanilla and milk. I always do this step first to make sure everything’s nice and smooth. The mixture should look slightly frothy and well combined—no lumps.
Step 4: Combine
Add the wet mixture to the dry ingredients. Gently fold them together—don’t overmix or the cake might turn dense. Stop as soon as just combined. This step is crucial to keep the cake light.
Step 5: Prepare Filling
Mix the cinnamon and sugar for the swirl. If you want a richer filling, you can add a touch of brown sugar or sprinkle in some chopped nuts or chocolate chips.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Sprinkle evenly with the cinnamon mixture. Then add the remaining batter on top. Use a butter knife or skewer to swirl the cinnamon through the batter—just a few gentle passes to create those pretty marbled lines.
Step 7: Bake
Place in your preheated oven and bake for about 30-35 minutes. Check with a toothpick inserted in the center—if it comes out clean, you’re good! Ovens vary, so start checking at 30 minutes—better safe than overbaked.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 10 minutes before transferring to a wire rack. Once cooled slightly, whisk together your glaze ingredients and drizzle generously over the cake. The glaze adds a touch of sweetness and makes the top look extra tempting!
Step 9: Slice & Serve
Cut into slices once fully cooled. I like serving mine warm with a cup of coffee or tea—pure heaven. The slices stay moist for several days, so leftovers are just as good during the week. Trust me, it’s almost impossible to resist.
What to Serve It With
This cake is so versatile, I usually serve it with whatever I have on hand. For breakfast, a hot cup of black coffee or chai tea pairs beautifully. I often like to serve a dollop of whipped cream or a scoop of vanilla ice cream on the side—because who says breakfast can’t be decadent?
For brunch, I love presenting it alongside fresh berries or sliced bananas—adds a pop of color and freshness. If I’m craving something richer, cream cheese frosting is a great option, but honestly, I prefer it plain or with a dusting of powdered sugar. It’s also fabulous for an after-dinner treat—just warm it up a bit before serving—delicious with a drizzle of honey or caramel sauce.
And of course, it’s perfect when you want a cozy, casual snack. Serve a big piece with a glass of cold milk, and your family or friends will be asking for seconds in no time. I love making this for weekend mornings, picnics, or when I want that nostalgic, homemade feeling—because nothing beats baking something that instantly makes everyone smile.
Top Tips for Perfecting Your Zucchini Coffee Cake
Over the years, I’ve learned a few tricks to make this cake even better. First, when shredding zucchini, I always squeeze out excess moisture with a clean kitchen towel—leaving it too wet can make the batter gloopy and dense. I test the batter’s consistency by folding in the zucchini—if it feels too thick, I add a splash more milk.
When swirling in the cinnamon sugar, I find that a gentle, broad motion gives the prettiest marbling—you want the cinnamon to distribute evenly but not sink to the bottom. For a more crumbly topping, sprinkle some oats or chopped nuts on top before baking, but I like it simple and soft.
Substituting whole wheat flour gives a nuttier flavor and more fiber, but I usually keep half and half with all-purpose. If you prefer a healthier spin, reducing sugar slightly or adding spices like cardamom works beautifully. Always start checking your cake around the 30-minute mark—ovens vary, and I learned the hard way that overbaking can make it dry.
For the glaze, I sometimes add a splash of lemon juice or orange zest—brightens the flavor and balances the sweetness. If you’re not a fan of icing, dusting with powdered sugar or a sprinkle of cinnamon can be all you need to finish it off. Honestly, this is a forgiving recipe—once you get the hang of it, you’ll have fun customizing it based on what’s in your pantry or your mood.
Storing and Reheating Tips
This cake keeps surprisingly well. If you’re enjoying it within a day or two, store it in an airtight container at room temperature—cover loosely with foil or a tea towel to keep it fresh. For longer storage, I like to pop slices into an airtight container in the fridge; they stay moist and delicious for up to 4 days.
Reheating is simple—just pop a slice in the microwave for 20-30 seconds, which makes it taste just baked. If you prefer it warm but don’t want to microwave, a quick 10-minute oven warm-up at 350°F works well. When planning to freeze, wrap slices tightly in plastic wrap and then foil, and store for up to 3 months. Thaw at room temperature or in the fridge, then reheat as above.
For the glaze, I recommend adding it just before serving—if you refrigerate the cake, it might harden slightly, but a quick reheat and fresh drizzle will bring back the gooey, cinnamon-sugar goodness.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has truly become a staple in my kitchen. It’s one of those recipes I turn to when I want something homemade, comforting, and just a little bit special. The combination of moist zucchini, warm cinnamon, and that delightful swirl—well, it’s a little slice of happiness every time. I love how forgiving it is, how easily you can customize it, and how it always, always brings smiles around the table. If you’re looking to make a baking memory, this is your recipe. I can’t wait to hear how yours turns out—trust me, once you make it, it’ll be a regular in your baking rotation too. Happy baking!
fajita
Ingredients
Method
- Heat oil in a large pan over medium-high heat. Add ground chicken and cook for about 2 minutes, breaking it up with a wooden spoon.
- Add chopped onion (not the green onion), green pepper, yellow pepper, and orange pepper. Cook until chicken is browned and vegetables are softened.
- Stir in chili powder, paprika, onion powder, garlic powder, cayenne pepper, and cumin. Add salsa, chicken broth, and rice. Bring to a boil.
- Once boiling, reduce heat to medium-low. Cover and simmer for about 18 minutes, or until rice is cooked and liquid is absorbed.
- Stir in chopped tomatoes, avocado, and shredded cheese. Cover again for a couple of minutes until cheese melts. Garnish with chopped green onions and serve with lime juice.
