Crispy Air Fryer Calamari Recipe
There’s just something about the aroma of freshly baked cake filling the house, especially when it’s this moist zucchini cake. I remember my grandma making a version of this when I was a kid — she’d always say, “More veggies, more flavor, dear,” with that twinkle in her eye. Fast forward to today, I still can’t resist sneaking extra zucchini into my baked goods, especially in this cake. It’s a cozy, comforting treat that’s surprisingly simple to pull together, even on busy nights. Plus, the kids go crazy for it — they think it’s dessert, and I love pretending it’s a sneaky way to get them to eat some greens. I’ve made this countless times, tweaking the ingredients until I got that perfect level of moistness. Honestly, the smell alone brings everyone running to the kitchen! If you’re looking for a wholesome, crowd-pleasing dessert that won’t make you spend hours, this is it. Trust me, once you try it, it’ll become a staple in your baking arsenal. Sometimes I even make mini muffins with this batter — great for grab-and-go mornings!
What is a Moist Zucchini Cake?
Think of this as a zucchini bread turned into a tender, fluffy cake. It’s essentially a moist, lightly sweetened treat that celebrates the humble zucchini, which is often left sitting in the fridge waiting for a purpose. The idea is simple: grate fresh zucchinis, mix them into a batter with a few pantry staples, and bake until golden and fragrant. The name “moist zucchini cake” really says it all — every bite stays soft, with just enough sweetness to satisfy that afternoon craving or serve as a brunch delight. It’s not overly dense or
wet; it’s just right, with a tender crumb and a flavor that’s subtly sweet with hints of vanilla. Sometimes I call it a “secret veggie cake” because no one suspects that zucchini is hiding in there. It’s perfect for sharing with friends, or even better, enjoying in your pajamas with a cup of tea. The best part? It’s versatile enough to dress up with chocolate chips, nuts, or even a drizzle of caramel if you’re feeling fancy. Think of it as a cozy hug you can eat — familiar, comforting, and just a little bit special.
Why you’ll love this recipe?
What I love most about this moist zucchini cake is how it combines simplicity with flavor. It’s one of those recipes that you’ll make on a whim, yet always impresses with its perfect balance of moistness and sweetness. The aroma of baking zucchini and vanilla is enough to make your house smell incredible — seriously, I’ve had friends ask if I’m baking bread, and it’s just the cake! Unlike fussy desserts, this one doesn’t require fancy ingredients or complicated techniques. Just grab some zucchinis from your garden or the farmer’s market, and you’re halfway there. Plus, it’s budget-friendly — the ingredients are staples that I almost always have on hand.
Another reason I adore this recipe is its versatility. Want it gluten-free? Swap plain all-purpose flour for a gluten-free blend (I tested this myself and it turned out just as tender). Need to make it dairy-free? I’ve tested almond milk and coconut oil — both make it even creamier! And, of course, it’s endlessly adaptable: add chocolate chips for indulgence, nuts for crunch, or a splash of cinnamon for warmth. This cake is a blank canvas that tastes like home — cozy, nourishing, and just a little nostalgic. Trust me, once you try it, it’ll be on your weekly baking list. It’s perfect for breakfast, an afternoon treat, or a sweet ending to dinner. Honestly, I’ve made this so many times that my kids ask for “Mom’s special cake” without even needing to see the recipe anymore.
How do I make Zucchini cake?
Quick Overview
This cake comes together faster than you’d think. The key is starting with freshly grated zucchinis, squeezing out excess moisture, and gently folding everything into a batter. The baking process is straightforward—bake until a toothpick comes out clean, and you’re rewarded with a beautifully moist, tender crumb. I like to add a simple vanilla glaze on top to make it even more irresistible, but it’s equally delicious dusted with powdered sugar. The trick is not overmixing the batter; gentle folding keeps the cake airy and light. Once out of the oven, I let it cool just enough so the moisture stays locked in, then drizzle with glaze and serve!
Ingredients
For the Main Batter:
– 2 cups shredded zucchini (about 2 medium zucchinis), grated and squeezed dry
– 1 ½ cups all-purpose flour (or gluten-free blend)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon (optional but lovely)
– 1 cup granulated sugar (or honey for a natural touch)
– ⅓ cup vegetable oil or melted coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
For the Filling (Optional):
– ½ cup chopped walnuts or pecans (toast for extra flavor)
– ½ cup chocolate chips (for a decadent twist)
– Or leave plain for a more traditional cake
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk (dairy or plant-based)
– ½ teaspoon vanilla extract
– A dash of lemon juice for brightness (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. If you want to make muffins instead, line a muffin tin with paper liners. I always do this first — it’s the one step that guarantees a smooth baking experience. Make sure your oven is hot enough before you start mixing. While it heats up, grate your zucchinis using a box grater, then squeeze out as much moisture as possible with a clean kitchen towel or paper towels. This little trick is what keeps your cake super moist without becoming soggy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using. This step ensures all the leavening agents are evenly distributed, giving your cake a light, fluffy texture. I’ve learned the hard way that adding baking soda directly to wet ingredients can sometimes lead to uneven rising, so blending everything dry first is my golden rule here.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar, eggs, oil, and vanilla until well combined. I like to do this in a big mixing bowl because it’s easier to fold everything together later. The mixture should look smooth and slightly shiny. If the eggs are cold, I give everything a quick whisk to help emulsify. For an extra trick, I’ve tested swapping out half the sugar for honey or maple syrup — it’s a yummy swap that adds a subtle depth of flavor.
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently fold together until just combined. This is the moment to be gentle — overmixing can lead to dense cakes. The batter should be thick but pourable. If it feels too stiff, a splash of milk will loosen it up just enough without overdoing it.
Step 5: Prepare Filling
If you’re adding extras like nuts or chocolate chips, fold them in now. Keep in mind, nuts toast beautifully in the oven, so if using, I like to sprinkle some on top before baking for a pretty presentation and crunch with each bite.
Step 6: Layer & Swirl
If you’re adding a filling or want to marble it, pour half the batter into your prepared pan, then sprinkle with your filling — chocolate chips or chopped nuts work great — and top with the remaining batter. For a lovely swirl, use a skewer or knife to gently drag through the batter in figure eights. It’s a fun little trick that makes the cake look just as pretty as it tastes.
Step 7: Bake
Place your cake in the oven and bake for 40-45 minutes. Keep an eye on it toward the end — the house will smell unbelievable, and you’ll know it’s ready when a toothpick inserted in the center comes out clean. If you’re using muffins, check them around 20-22 minutes. Every oven is different, so trust your nose and the toothpick test more than the clock.
Step 8: Cool & Glaze
Let your cake cool in the pan for about 15 minutes before transferring to a wire rack. This keeps the moisture inside and prevents crumbling. Make your glaze by whisking together powdered sugar, vanilla, and enough milk to get a pourable consistency. Drizzle it across the cake while still slightly warm. If you prefer a dry, dusted look, powdered sugar or cocoa powder dusted on top works beautifully too.
Step 9: Slice & Serve
Once cooled and glazed, slice with a serrated knife for clean cuts. This cake is best enjoyed slightly warm or at room temperature — the moistness is at its peak then. Pair it with a dollop of whipped cream, a scattering of extra nuts, or a cup of hot tea. Honestly, it’s delicious on its own, but the extras definitely take it over the top!
What to Serve It With
This moist zucchini cake is so versatile that it fits virtually any occasion. For breakfast, serve it alongside your morning coffee with a smear of cream cheese or jam — it’s like a dreamy twist on zucchini bread. During brunch, pile it onto a platter with fresh fruit or a handful of nuts, and top with more icing or a dusting of cinnamon sugar for presentation. It makes a beautiful, not-too-sweet dessert after dinner, especially when paired with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a cozy snack, I love cutting thick slices and popping them in the toaster for a warm treat, or just grabbing a piece with your afternoon tea. My family loves this cake because it’s comforting and classic, but still feels special. Kids ask for seconds every time, and I always feel good knowing I’m sneaking in some extra veggies without any fuss.
Top Tips for Perfecting Your Moist Zucchini Cake
I’ve made this cake so many times that I’ve learned a few tricks to make it even better every round. First, always squeeze out as much moisture from the grated zucchini as possible — it can make the difference between a moist, tender crumb and a soggy disaster. I use a fine grater and press with a paper towel wrapped around to soak up the excess water. Second, be gentle when mixing the batter — overmixing leads to dense texture, and nobody wants a heavy slice! Instead, fold until just combined. For those swirl or marble effects, a light touch with a skewer creates pretty patterns that make each slice look like a piece of art. Personally, I’ve experimented with swapping out half the flour for almond or coconut flour, but the key is adjusting the liquids because these flours absorb more moisture.
When it comes to baking, tent your cake with foil if it starts to brown too quickly — I learned this the hard way after my first batch turned a tad too crispy on top, but still perfect inside. The oven’s hot spots can also throw off timing, so keep a close eye after 35 minutes, and check with a toothpick. As for the glaze, I like it thick enough to hold onto the cake, but if it’s too runny, just add more powdered sugar. Really, don’t be afraid to experiment with flavor additions like orange zest, ginger, or even a splash of bourbon. Each tweak adds a personal touch that makes your version unique. I’ve tested all of these, and they never fail to surprise me with how delicious they turn out.
Storing and Reheating Tips
This cake stays wonderfully moist for a couple of days if stored properly. Keep it covered with a clean kitchen towel or place it in an airtight container. At room temperature, it’ll last about two days before it starts drying out — perfect for snacking during the week. If you want to hold onto it longer, store it in the refrigerator for up to five days. Just make sure it’s wrapped tightly to prevent it from drying out or absorbing fridge odors. For freezing, wrap the cake tightly in plastic wrap, then aluminum foil, or place slices in a freezer-safe container with a tight lid. It will keep for up to three months. To reheat, warm in the microwave for about 20 seconds or on a low oven until just warm. If you’re adding glaze after reheating, do that just before serving to keep it fresh and shiny. I’ve found that even after freezing, this cake retains its moist, tender texture — a true testament to its sturdy, forgiving nature. And trust me: a quick reheat and drizzle of glaze turn leftovers into almost-new treats!
Frequently Asked Questions
Final Thoughts
This moist zucchini cake isn’t just a recipe; it’s a little piece of comfort that adapts to whatever mood you’re in. Whether you’re baking for a family gathering, a quick snack, or just because the house smells incredible, it’s always a hit — I promise. The best part is how forgiving and adaptable it is, letting you toss in your favorite extras or tweak the sweetness. Over the years, I’ve come to realize that whether you serve it with whipped cream, a dusting of powdered sugar, or just plain, it has a way of making everyone smile and feel at home. If you try it, let me know what tweaks you made — I love hearing how others make this their own. Happy baking, my friend — and don’t forget to share a slice with someone special. Food made with love always tastes the best!
air fryer calamari
Ingredients
Method
- Place calamari rings in a large bowl and add the buttermilk; stir to coat all the rings.
- Cover and refrigerate for 30 minutes to 1 hour.
- Preheat the air fryer to 400°F.
- In a large shallow bowl, whisk together the coconut flour, cornstarch, oregano, salt, black pepper, paprika, and cayenne.
- Remove calamari rings from buttermilk and shake off excess.
- Dredge the rings in the flour mixture.
- Place rings in the basket of the air fryer in a single layer. Cook in batches if necessary.
- Spray the tops with cooking oil spray.
- Air fry for 4 minutes.
- Flip the rings, spray again with cooking spray, and continue to cook for about 3 to 4 more minutes until browned and crispy.
- Serve immediately with lemon wedges and marinara sauce for dipping.
