Easy Grain Bowl with Tomatoes and Feta
I still remember the first time I made this zucchini coffee cake — it was a lazy Sunday morning, and I had a bag of leftover zucchinis from my garden. My kids were whining for a treat, and I was craving something warm, comforting, and kind of sneaky because, let’s face it, zucchini isn’t always the star of the show. But in this cake? Oh, it’s just about the best thing ever. The aroma alone—warm cinnamon, toasted nuts, and that faint, sweet vegetable scent—fills the kitchen and pulls everyone to the table. It’s like a big hug, but in cake form. Honestly, I’ve made this at least a dozen times, tweaking the layers and trying out different fillings, but the core remains the same because, trust me on this, it’s a winner every single time. This one’s a lifesaver on busy nights when I want something homemade but don’t want to fuss too much. Plus, my kids ask for this all the time — it’s perfect for breakfast, brunch, or that late-night sweet tooth craving.
What is Moist Zucchini Coffee Cake?
Think of this as a cozy twist on classic coffee cake — but with a little extra veggie boost. The zucchini keeps the cake incredibly moist, almost like a bread pudding, without overpowering the flavor at all. It’s essentially a layer cake with a cinnamon-sugar swirl running through the middle, topped with a simple glaze that makes it feel fancy but is so easy to throw together. The name might throw you off at first—“zucchini,” right? But once you taste how tender and flavorful it is, you’ll forget all about the vegetable part. It’s a perfect way to sneak some nutrition into a dessert everyone will love, especially if you have picky eaters. The best part? It’s super forgiving to make, even if you’re no baking pro. I’ve tested this with almond milk, apple sauces, and even coconut sugar — and it turns out delicious every time.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how versatile and fuss-free it is. The flavor profile? Pure autumn comfort—warm cinnamon, sweet undertones, and a hint of nuttiness from the brown sugar spread. The smell alone brings everyone into the kitchen, asking if it’s ready yet. The texture? Moist, tender, and just a little crumbly—like a luscious coffee cake should be. And it’s so simple to make. No fancy gadgets needed, just a bowl, a spoon, and a pan. Budget-wise? Totally affordable — I usually have all the ingredients just lying around. Plus, it’s endlessly customizable. You can swap out the walnuts for pecans or almonds, add a splash of vanilla or orange zest, or even zucchini zested with lemon for a fresh twist. This cake is also versatile — serve it warm for breakfast or coffee, or cut thick slices for dessert with a scoop of vanilla ice cream. Honestly, it’s become a household favorite because it checks all the boxes: delicious, simple, and a little bit special.
How do I make Zucchini Coffee Cake?
Quick Overview
This cake comes together quickly, thanks to a one-bowl batter that’s easy to stir up while the oven preheats. You start with juicy, grated zucchini, then blend that with eggs, oil, and a little sugar. The cinnamon swirl gets layered in, creating a beautiful marbled effect when baked. The trick is not overmixing—just fold everything together gently so the cake stays tender. When it’s baking, your home will smell like fall dreams, and within an hour, you’ll have a moist, flavorful coffee cake that’s perfect for sharing. I love baking this on busy weekends, knowing I’ll have something comforting to enjoy with coffee or tea. And the glaze? Just a quick mix of powdered sugar and milk, drizzled over warm slices—it’s that simple. Trust me, this will become a go-to in your house too.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 medium zucchinis, drained well)
– 2 cups all-purpose flour (or a gluten-free blend if you prefer)
– 1 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup vegetable oil or melted butter
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon (more for the swirl if you love extra spice)
For the Filling (Cinnamon-Sugar Swirl):
– 1/2 cup packed brown sugar
– 2 teaspoons cinnamon
– 1/4 cup chopped walnuts or pecans (optional but highly recommended)
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or cream (add more for pouring consistency)
– 1/2 teaspoon vanilla extract (optional but adds flavor)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (180°C). Grease a 9-inch round springform pan or a square baking dish with butter or non-stick spray. If you like, sprinkle a little flour or line it with parchment paper — that way, the cake comes out super easy. While the oven warms up, grate your zucchinis on the fine side, sprinkle with a pinch of salt, and gently squeeze out excess moisture with a clean towel or paper towels. This step is important because zucchini holds a lot of water, and too much moisture can make your cake dense or soggy.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This helps distribute the leavening evenly. Set aside for now. I always do this first to make sure the dry stuff is well combined before adding the wet ingredients—prevents clumping and overmixing later.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add the oil, sugar, brown sugar, and vanilla. Mix until smooth. The mixture will look a little grainy because of the sugar, but that’s okay. Add the grated zucchini next, folding gently to combine. The zucchini should be evenly coated and dispersed. I’ve tested this with almond milk instead of oil, and it makes the cake extra moist — you should try it!
Step 4: Combine
Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, fold everything together just until there are no dry patches. Be gentle here; overmixing can make the cake tough. It should be thick but easy to stir. If it feels too dry, a splash of milk might help.
Step 5: Prepare Filling
In a small bowl, mix the brown sugar and cinnamon for the swirl. Chop your nuts if you’re using them. This filling adds that irresistible cinnamon-y kick and a little crunch that makes each bite special.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, then sprinkle half of the cinnamon mixture evenly over the top. Add the remaining batter over that, smoothing the surface. Finish by sprinkling the rest of the cinnamon-sugar and nuts on top. Using a knife or skewer, swirl gently through the batter to create beautiful marbled patterns—don’t overdo it, just enough for a swirled visual.
Step 7: Bake
Pop it into your preheated oven and bake for about 40-45 minutes. Check the doneness with a toothpick inserted in the center; it should come out clean. Every oven is different, so start checking at 40 minutes, especially if your oven runs hot. If the top gets too dark, tent it with foil for the last 10 minutes.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. Warm, glazed slices taste even better, so wait at least 20 minutes until it’s just warm but not hot to avoid melting your glaze. Mix powdered sugar with milk and vanilla until smooth, then drizzle over the top. If you want a thicker glaze, add more powdered sugar; for a thinner drizzle, more milk.
Step 9: Slice & Serve
Use a sharp knife to cut into neat slices, wiping the blade between cuts for cleaner edges. Serve it slightly warm or at room temperature. I love adding a dollop of whipped cream or a scoop of vanilla ice cream if I want to elevate it a bit. It’s also lovely served with a big mug of coffee or tea — honestly, it’s like a cozy hug in every bite.
What to Serve It With
This zucchini coffee cake pairs beautifully with so many things. For breakfast, a steaming cup of coffee or black tea makes the perfect partner. I often serve it alongside scrambled eggs or Greek yogurt if I want to keep things a bit lighter. For brunch, I slice thicker and add a few fresh berries or a smear of butter on top — it’s a showstopper for weekend mornings. As a dessert, it’s fancy enough to serve after dinner, especially topped with a dusting of extra cinnamon or a drizzle of caramel sauce. When I want a casual snack, I warm a slice and spread some softened butter or honey—so cozy. It’s become a family tradition to have a big piece with our Sunday afternoon coffee, and honestly, my kids ask for this one constantly — it disappeared within minutes at my house!
Top Tips for Perfecting Your Moist Zucchini Coffee Cake
After making this so many times, I’ve picked up some tricks that keep the result perfect every time. First, don’t skip squeezing out that zucchini moisture—it’s the secret to that tender bite. I learned this the hard way when I first made it and ended up with a dense, muddy-textured cake. Also, when mixing the wet and dry ingredients, fold gently and don’t overmix—tough cakes are no fun. The cinnamon swirl is tempting to overdo, but a light hand creates a beautiful marbling without overpowering the cake. If you want to make it gluten-free, swap all-purpose flour with a 1:1 gluten-free baking blend—you might need an extra tablespoon or two of liquid to keep it moist. For more flavor, I sometimes add orange zest into the batter or a splash of maple syrup for a richer taste. Baking tips? Always check the cake at least five minutes before the timer—ovens vary, and a dry toothpick means ready! As for the glaze, I love experimenting with cream cheese or mascarpone sometimes, which makes it super luscious. Just remember, don’t rush cooling. A warm slice with the glaze slightly softened… divine!
Storing and Reheating Tips
This cake is a keeper! If you can’t finish it in one day, store leftovers in an airtight container at room temperature for up to 2 days — just make sure it’s covered well to prevent it from drying out. For longer storage, pop it into the fridge — it stays fresh for 4-5 days — and bring slices to room temp or warm gently in the microwave before serving for best flavor and texture. To freeze, wrap slices tightly in plastic wrap, then foil. It’ll last up to 3 months in the freezer. Thaw overnight in the fridge or let sit at room temperature for a few hours. Keep in mind, the glaze is best added right after baking or before serving if you freeze it — otherwise, it can become a little sticky if applied too far in advance. I’ve found that reheated slices with a slight drizzle of warm glaze taste almost like fresh out of the oven, so don’t hesitate to give leftovers a second life!
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has truly become a staple in my home—not only because it’s delicious and moist, but because it’s the kind of recipe that makes me smile every time I bake it. The fact that it sneaks in a vegetable makes me feel just a little better about indulging, but honestly, it’s so tasty that nobody notices the zucchini hiding inside. It’s perfect for brunch, snack time, or dessert, and I love how adaptable it is; I’ve even added layers of cream cheese or berries for a bit of variety. Every time I bake this, I hear my kids eagerly asking, “Can I have seconds?” I hope you give it a try because once you do, I know it’ll become one of your family favorites too. I’d love to hear how yours turns out, so drop a comment or share your tweaks — happy baking!
quinoa
Ingredients
Method
- In a medium-sized saucepan, combine the water and quinoa; bring to a vigorous boil.
- Reduce the heat, cover, and let simmer until quinoa is tender, about 15 minutes.
- Remove from heat and fluff up with a fork.
- Transfer the quinoa to a bowl and mix in the sun dried tomatoes, feta, and basil.
- Make the dressing by placing all ingredients in a small bowl; whisk together until thoroughly combined.
- Pour the dressing over the quinoa, toss, and serve.
