Cozy Tortellini Chicken Soup Recipe
There’s something about baking with zucchini that always takes me back. Maybe it’s because my grandma used to hide grated zucchini in her bread, making it so sneaky—yet so delicious—that we never suspected a thing. This recipe is kind of like that: a classic coffee cake, but with a little twist of surprise inside. The moistness of the zucchini keeps the cake tender and rich, and the cinnamon streusel? Well, that’s just the crown jewel on top. I always do this when I want something sweet but don’t want to spend hours in the kitchen. Plus, it’s a crowd-pleaser—my kids ask for this all the time—and it’s perfect for breakfast, brunch, or even a cozy afternoon snack with my coffee. Trust me, once you try it, it’ll become your go-to, too. The smell alone brings everyone running to the kitchen, and I promise, that first bite will have you smiling… even if you’re just baking it for yourself.
What is Moist Zucchini Coffee Cake with Cinnamon Streusel?
Think of this as the lovechild of a classic coffee cake and a sneaky veggie treat—a cake that’s moist and tender, packed with gently grated zucchini, and topped with buttery cinnamon streusel that’s almost addictive. It’s essentially a breakfast cake, but honestly, it’s so good I don’t hesitate to serve it as dessert or an afternoon pick-me-up. The name might sound fancy, but it’s really just a simple, rustic baked good that’s both comforting and versatile. The zucchini makes the cake so moist you’ll wonder how you ever made anything so tender without fancy ingredients. Plus, this recipe is really forgiving; once you get the hang of mixing everything gently, it’s pretty much foolproof. I love that it uses ingredients I usually have in my pantry—flour, sugar, cinnamon—and a fresh zucchini I picked up from the farmers market. It’s a great way to enjoy those green little surprises in your baking!
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how happily everyone devours it—adults, kids, even the picky eaters. The flavor is just right: a warm cinnamon sweetness balanced by the subtle, veggie surprise inside. The zucchini keeps it irresistibly moist and tender, and the streusel on top adds that perfect little crunch and extra burst of cinnamon aroma. It’s so easy to put together—I’ve made this countless times, especially on busy mornings or last-minute brunches—and it always turns out beautifully. The cost is super friendly, relying on simple ingredients I keep on hand, making it a budget-friendly treat. And versatility? Oh yes. Serve it warm with a dollop of whipped cream for dessert, or slice it up for a hearty breakfast—it’s a total win. Trust me, once you make this, it’ll be your secret weapon for whenever you want something sweet, cozy, and a little bit special. What I love most about this is how it’s exactly the kind of recipe I can make in my sleep, but it still feels like a warm hug in every bite. Plus, it’s a way to sneak some extra veggies into dessert—who wouldn’t want that?
How do I make Zucchini Coffee Cake with Cinnamon Streusel?
Quick Overview
This cake comes together pretty quickly and needs just a few basic ingredients. You start by preparing the zucchini, then mix the dry and wet ingredients separately. Combine everything gently—don’t overmix! Spread part of the batter into your pan, sprinkle with cinnamon sugar, add the rest of the batter, and swirl it all together with a butter-rich streusel topping. Bake until a toothpick comes out clean, let it cool slightly, then glaze or dust with powdered sugar if you fancy. The real magic is how moist and flavorful this turns out, with that irresistible cinnamon smell wafting through the house. I love making this cake for a lazy weekend morning, or even in a pinch during the week—it’s almost impossible to mess up.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 small zucchinis)
– 1 1/2 cups all-purpose flour (I like to use unbleached if I have it for a bit more flavor)
– 1 cup sugar (for that perfect balance of sweet and not too sweet)
– 1/2 cup vegetable oil or melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
For the Filling:
– 1/4 cup packed brown sugar
– 1 teaspoon cinnamon
– 1/4 cup chopped nuts (optional but adds great crunch)
– 1 tablespoon flour (to keep the filling from sinking)
For the Glaze:
– 1 cup powdered sugar
– 2-3 teaspoons milk or cream
– 1/2 teaspoon vanilla extract
– A pinch of cinnamon for extra flavor (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by preheating my oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper—less mess when you’re slicing later. Make sure your zucchini is grated and patted dry—water’s the enemy here because too much moisture can make your cake dense. I like to use a box grater for the zucchini and squeeze out the excess water with a clean dish towel or cheesecloth. This one’s a lifesaver on busy nights because it cuts down on unnecessary sogginess.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Doing this first ensures even distribution of the leavening agents—trust me, it makes a big difference. It also prevents clumping, so your batter is smooth and fluffy.
Step 3: Mix Wet Ingredients
In a larger bowl, whisk together the eggs, sugar, vanilla, and oil. The mixture should turn a little frothy—this is how you know you’ve combined everything well. I tested this with olive oil, but honestly, I prefer neutral vegetable oil; it keeps the flavor simple and the cake moist. Once blended, stir in the grated zucchini. At this point, your kitchen smells like a baking wonderland.
Step 4: Combine
Gently fold the dry ingredients into the wet, just until combined. Overmixing can make your cake tough—so be gentle. It’s okay if there are a few lumps; that’s normal! The batter should be thick but spreadable.
Step 5: Prepare Filling
Mix together the brown sugar, cinnamon, chopped nuts, and flour. This simple topping adds texture and a caramel-y cinnamon flavor that pairs perfectly with the moist cake. If you’re nut-free or want a different flavor, you can swap in shredded coconut or even mini chocolate chips.
Step 6: Layer & Swirl
Spread half of the batter into your prepared pan, smoothing it out with a spatula. Sprinkle the filling evenly over this layer. Then spread the rest of the batter on top carefully. Use a butter knife or skewer to swirl a few times through the batter and filling—this creates a beautiful marbled look and ensures each bite is bursting with flavor.
Step 7: Bake
Bake in your preheated oven for about 40-45 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, you’re good. I always start checking around 38 minutes because ovens can vary. The house will smell like cinnamon and fresh-baked happiness—trust me on this one.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack if you can—I like to do this to prevent any sogginess from steam. Mix up your glaze, pour it over while the cake is still warm for a shiny finish, or dust with powdered sugar if you prefer a more rustic look. Either way, it’s a treat.
Step 9: Slice & Serve
Slice once it’s cooled a bit—about room temperature—so the layers hold up nicely. Serve with extra cinnamon, whipped cream, or just as is. This cake is wonderful warm or at room temp. I often reheat a slice just a little in the microwave and enjoy it with my morning coffee. The bits of zucchini inside keep it moist for days, but honestly, it disappears so fast, it’s never a problem.
What to Serve It With
This cake works wonderfully in so many ways. For breakfast, pair it with a strong cup of coffee or a dollop of Greek yogurt on the side. I like to serve it at brunch with fresh fruit—blueberries or strawberries add a nice tang—and maybe a drizzle of honey. It’s also fantastic as a dessert; serve it warm with vanilla ice cream or a dusting of powdered sugar for that bakery feel. And honestly, it’s a lifesaver on busy nights because it’s just as good cold as it is warm. When I have friends over, I love to cut it into generous squares and offer coffee or tea—or even spiked cider if it’s chilly outside. My family loves this with a warm mug of cocoa, especially in the winter. It’s a cozy, comforting treat you can enjoy any time of day—plus, you’re sneaking extra veggies into their diets without a fuss!
Top Tips for Perfecting Your Moist Zucchini Coffee Cake with Cinnamon Streusel
Getting this cake just right took some trial and error—so let me share what I’ve learned after making dozens of batches. First off, prep your zucchini properly. I always pat it dry with paper towels after grating because excess moisture is the number one culprit behind dense, rubbery cakes. Trust me on this: squeezing out as much water as possible keeps your cake tender. When mixing your dry and wet ingredients, don’t overdo it—I used to think I needed to mix forever, but now I fold just until combined. Overmixing activates the gluten and can make your cake tough, and nobody wants that. For the cinnamon swirl, I’ve experimented with different ratios—trust me, a little more brown sugar makes the streusel crunchier and more caramel-y. When swirling, use a gentle, figure-eight motion to create a marbled effect; it’s pretty and guarantees a burst of flavor in every bite. Ingredient swaps? You can try coconut oil instead of butter for a tropical twist or swap in maple syrup instead of sugar for a richer flavor. Always keep an eye on your oven—baking times can vary—and check early to avoid overbaking. Your cake should be just golden and a toothpick inserted into the center should come out clean. And about that glaze—keep it slightly thick so it drips beautifully and isn’t runny. A pinch of cinnamon in the glaze adds another layer of flavor, trust me on that one!
Storing and Reheating Tips
This cake is just as good the next day—and the day after that. Once cooled, store leftovers in an airtight container at room temperature for up to two days. If you want to keep it longer, pop it into the fridge—just make sure it’s well wrapped to prevent it from drying out. The zucchini helps keep it moist, but exposure to air can do a number, so proper storage is key. You can also freeze slices individually—wrap them tightly in foil or plastic wrap, then pop into a freezer bag. Thaw overnight in the fridge or warm gently in the microwave. I’ve found that reheating a slice for about 20 seconds restores that fresh-baked softness—extra great if you like your coffee cake warm and cozy. If you’re adding the glaze later, wait until the cake has cooled completely so it doesn’t melt and get sticky. Honestly, I think this cake tastes best slightly warmed with just a hint of the glaze melting over the top—pure comfort food!
Frequently Asked Questions
Final Thoughts
This moist zucchini coffee cake with cinnamon streusel has truly become a family favorite in my house. It’s simple enough for a weekday breakfast, yet special enough to serve when friends stop by. I love how the zucchini keeps everything so moist and tender, making each slice feel like a little slice of cozy heaven. Plus, the cinnamon streusel topping is just the right amount of sweet crunch—no fancy ingredients needed, just good old baking love. My kids ask for this all the time, and I can’t help but smile knowing I’ve snuck in some veggies without anyone batting an eye. If you try this, I’d love to hear how it turns out—feel free to tweak the spices or add your favorite nuts or fruits. It’s one of those recipes I keep in my back pocket for just about any occasion. Happy baking!
chicken tortellini soup
Ingredients
Method
- In a Dutch oven over medium heat, add olive oil.
- Once oil is hot and sizzling, add onion and jalapeno and cook until onion is tender (about 5 minutes).
- Add garlic and cook for 1 additional minute.
- Add tomatoes, Italian seasoning, salt, and pepper. Cook and stir for about 2 minutes.
- Stir in cream; bring to a boil.
- Add cooked and drained tortellini, shredded rotisserie chicken and cheeses; heat through.
- Top with basil to serve.
