Crispy Bacon Potato Perfection How To
There’s something about waking up early on a lazy weekend, the smell of cinnamon and fresh zucchini wafting through the kitchen — it’s pure comfort. I remember my mom making this zucchini coffee cake when I was a kid, and I’d sneak a piece before breakfast because, honestly, it’s just that good. It’s incredibly flavorful, with moist, tender layers of zucchini and a gentle spice that seems to warm your soul. What I love most about this is how it’s become my go-to whenever I want something homemade but don’t want to fuss too much. It’s a lifesaver on busy mornings, and trust me — my kids ask for this all the time, especially when they want something sweet but don’t want a giant cake.
Over the years, I’ve tweaked the recipe just a little, testing with almond milk instead of regular, and let me tell you — it made it even creamier! It’s honest to goodness one of those recipes that tastes fancy but is actually super easy to whip up. Plus, if you have zucchini from the garden or a leftover squash sitting in the fridge, this is the perfect way to use it up. I promise, one bite, and you’ll see why it’s become a family favorite. Ready to get your apron on? Let’s do this.
What is Zucchini Coffee Cake?
This zucchini coffee cake isn’t your typical sweet bread — think of it more as a cozy spill-over of breakfast and dessert. It’s essentially a moist, tender cake infused with shredded zucchini, cinnamon, and just enough sweetness, topped with a luscious glaze that’s kinda addictive. The name “coffee cake” comes from how it’s usually enjoyed with a cup of coffee or tea — perfect for lazy mornings or brunch. Think of it as a cross between your favorite muffin and a cake, but with a secret ingredient that keeps it tender and moist. The zucchini acts like magic, adding moisture without making it heavy, while the cinnamon and a hint of vanilla make each bite smell and taste like a hug. It’s so versatile — good any time of day, and even better the next day because it just gets more delicious after sitting for a bit.
Why you’ll love this recipe?
Let me tell you, what I love most about this zucchini coffee cake is how easy it is to make — no fancy equipment needed, just a few bowls and a whisk, and it comes together in no time. The smell alone will have everyone wandering into the kitchen — it’s warm, cinnamon-y, and faintly vegetal in the best way possible. Plus, this honestly feels a little healthier because of the zucchini, so I don’t mind sneaking a second slice! And let’s talk about versatility: You can serve this for breakfast, brunch, or even as a little dessert after dinner.
It’s budget-friendly, too. Most of the ingredients are pantry staples or easy to find at the store. The moist texture and delicate crumb make it stand out from other quick breads — I’ve made this countless times and it never fails to impress guests or my own sleepy kids. The glaze, which is just powdered sugar and cream, adds that perfect finishing touch — a little sweet, a little creamy, and just enough shine. What I love most is how it’s a recipe that’s full of love and memories, yet so straightforward you’ll find yourself making it on repeat.
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake is all about simple steps that pack a punch — shredded zucchini gets folded into a tender batter, layered with a cinnamon sugar swirl, baked until golden, then topped with a creamy glaze. The trick here is not overmixing; just gently combine everything so it stays light and fluffy. I usually do this on a lazy Sunday morning after I’ve grated the zucchini from my garden — it’s such a comforting kitchen ritual. Once baked, it’s a gorgeous marbling of the cinnamon swirl through the moist cake, and the glaze adds that glossy, irresistible finish. Honestly, it’s all about the smell — that warm, spicy aroma that fills the house and makes everyone come running!
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour — I always use unbleached if I have it, but regular is fine
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon — I love adding a hint of nutmeg too, if I have it
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg
- ½ cup vegetable oil — or melted butter if I want a richer flavor
- ½ cup buttermilk — or regular milk with a splash of lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (squeezed dry — moisture can make the batter too thin)
For the Filling:
- ¼ cup sugar mixed with 1 tablespoon ground cinnamon (ready for sprinkling)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream — I tested with almond milk, and it worked beautifully
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by heating my oven to 350°F (175°C). Grease a 9-inch round pan or square baking dish — I like parchment paper for easy cleanup. Once that’s done, I shred the zucchini, then give it a good squeeze to remove excess moisture — this step is key to avoiding a soggy cake. Trust me, I learned this the hard way when I skipped it once and ended up with a pudding-like texture in spots!
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon (and nutmeg if using). This helps distribute everything evenly so the baking gets consistent. I set that aside and get ready for the wet ingredients.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the egg, then add the oil, sugars, vanilla, and buttermilk. Whisk until smooth — it’s okay if it looks a little lumpy — that zucchini will do most of the moistening. I make sure the eggs are at room temperature for better mixing. Once it’s combined, gently fold in the shredded zucchini.
Step 4: Combine
Pour the wet into the dry ingredients, then fold gently — no overmixing! Just stir until everything is just combined. The batter will be slightly thick, and that’s perfect. If it feels too runny, I might add a tad more flour, but usually this consistency works like a charm.
Step 5: Prepare Filling
Mix the cinnamon sugar for the filling in a small bowl. I like to sprinkle this over the batter after I pour half into the pan, so it sort of layers in. It adds that lovely spicy sweetness that pairs so well with zucchini’s mildness.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, sprinkle half of the cinnamon sugar, then add the remaining batter on top. Using a butterknife or skewer, swirl gently to create a marbled effect — don’t overdo it or you’ll blend the layers too much, losing that pretty spiral.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes. I start checking around 40 minutes by inserting a toothpick in the center — it should come out clean. Keep an eye on the top; it should be a warm golden color. Every oven is different, so a little patience pays off. Trust me, the smell alone is worth the wait.
Step 8: Cool & Glaze
Once baked, let it cool in the pan for about 15 minutes, then transfer to a wire rack. While it cools a bit, mix your glaze — powdered sugar, vanilla, and milk, whisked until smooth. Drizzle generously over the warm cake, allowing it to soak in just a little. The glaze adds that shiny finishing touch that makes it look store-bought but tastes homemade — which it is, after all.
Step 9: Slice & Serve
Slice when fully cooled for neat pieces. I love serving this with a steaming mug of coffee or tea, the flavors just dance together. Leftovers—if you have any—are great the next day, slightly warmed, with a bit more glaze if needed. Honestly, I never have leftovers for long!
What to Serve It With
This cake is so versatile I serve it in many ways. For breakfast, it’s lovely with a dollop of Greek yogurt or fresh berries on the side. My family loves having it as a brunch centerpiece — I set it out with some fresh coffee and orange juice, and everyone’s happy. If I want to keep it a little fancy, I pair it with a glass of bubbly or a cinnamon-spiced latte. As a dessert, I drizzle it with extra glaze or dollop whipped cream. Sometimes I sprinkle a few chopped nuts or a little orange zest on top for a fresh twist. For cozy snack times, it’s perfect with a mug of hot cocoa or just on its own — no extra fuss needed. It’s become a staple at our weekend brunches and a bake sale favorite, I swear.
Top Tips for Perfecting Your Zucchini Coffee Cake
Over the years, I’ve learned a few tricks to make this even better. First, moisture is the enemy — always squeeze out excess water from your zucchini. You’d be surprised how much it can hold! I test the batter’s consistency—if it’s too thick, a splash more buttermilk does wonders; if it’s too runny, a sprinkle of extra flour helps. When swirling in the cinnamon sugar, do it gently — you’re aiming for a beautiful marbled effect, not a muddy mess. Take your time layering and swirling, and don’t rush the baking process—my oven varies, so I always start checking around 40 minutes. The toothpick test is your best friend here. As for the glaze, start with less milk, then add more if you want a thinner drizzle. If you want to switch things up, try adding a splash of lemon juice to the glaze for some zing, or swap the cinnamon for cardamom — trust me, it’s fabulous. The biggest lesson? Be patient and don’t overmix — those small details make all the difference between a cake that’s just okay and one that’s spectacular.
Storing and Reheating Tips
This cake stays fresh for a few days if stored properly. At room temperature, covering loosely with foil keeps it moist for about 2 days, but after that, I pop it in a sealed container. Refrigeration helps it last longer — up to 5 days — just make sure to cover it tightly so it doesn’t dry out. Honestly, I prefer it warm, so I microwave slices for about 10-15 seconds; the warmth brings out the cinnamon aroma and makes the glaze glisten even more. If you want to keep it for longer, freezing is hands down the best option. Wrap slices tightly in plastic wrap and then foil, and it’ll keep for up to 3 months. Thaw at room temperature or warm gently in the microwave. Just before serving, you can add a quick drizzle of fresh glaze or a dusting of powdered sugar to brighten it up again. This cake is so forgiving — it tastes just as good reheated, and the flavors actually deepen overnight. A little planning goes a long way here, and trust me, making this ahead saves me so much stress during busy weekdays.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has become a true staple in my kitchen. There’s just something so homey about biting into a slice of moist, fragrant cake that’s packed with good stuff like zucchini and cinnamon — it’s like a hug from the inside out. Whether I’m making it for my family’s Sunday brunch or sneaking a piece after a long day, it never disappoints. And honestly, I love how forgiving and adaptable it is — I’ve swapped ingredients, tweaked the sugar, and even used different tubers, and it still turns out fabulous every time. If you give this a try, I’d love to hear how it turns out or which variations you loved. It might just become your new favorite, too. Happy baking, my friend — and remember, sometimes the most imperfect, cozy foods are the ones that bring us closest together.
crispy potatoes
Ingredients
Method
- Preheat oven to 400°F. Spread bacon slices on a rimmed baking sheet and bake for 16-18 minutes until crispy. Remove from oven and drain on paper towels.
- While bacon is cooking, toss chopped potatoes in 2-3 tablespoons of bacon grease on the same baking sheet. Season with salt and pepper, spread in a single layer, and bake for 20 minutes.
- Stir potatoes, then bake for an additional 20 minutes. Stir again, then bake for another 15 minutes until golden and crispy.
- Chop cooked bacon into small pieces. Remove potatoes from oven, sprinkle with shredded cheese and bacon, then bake for 2-3 minutes until cheese melts.
- Garnish with sliced green onions and serve hot.
