Tender Chicken Thighs with Mushrooms & Leeks
There’s nothing quite like the smell of baking wafting through the house on a lazy weekend morning. I still remember my mom making this zucchini coffee cake when I was a kid; the kitchen would be filled with a warm, spicy aroma, and I’d find myself sneaking pieces before breakfast was even served. Over the years, I’ve tweaked and perfected her recipe, turning it into a moist, tender cake that’s loaded with fresh zucchini and topped with a luscious cream cheese swirl. It’s honestly one of those recipes that feels like a hug in food form—perfect for breakfast, brunch, or when you just need a little sweetness to brighten your day. And the best part? It’s surprisingly easy to make, even on your busiest mornings. Trust me, once you try this, it’s going to be your new go-to for lazy weekends or whenever you crave something cozy and homey—kind of like a slice of childhood comfort in every bite.
What is Zucchini Coffee Cake?
Think of zucchini coffee cake as a delicious twist on the classic cinnamon-spiced cake, but with a sneaky health bonus—moist, grated zucchini baked right into the batter. It’s essentially a layered sponge with a tender crumb, infused with warm flavors of cinnamon, vanilla, and a hint of nutmeg. The name might sound fancy, but it’s super approachable—think of it as a breakfast cake that’s just as good with your morning coffee as it is a sweet snack for teatime. The zucchini keeps the cake irresistibly moist, so even if you’re pressed for time, this recipe comes together quickly. And just wait until you see that gorgeous swirl of cream cheese running through the center—I’ve tested this with a few different fillings, but nothing beats that rich, tangy contrast to the subtly sweet cake. It’s the kind of dessert that feels elevated but is actually totally doable in your own kitchen.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how it hits all the right notes—flavor, texture, and convenience. The aroma alone is a game-changer, with spicy cinnamon and warm vanilla that makes everyone come running. This cake’s moist crumb is thanks to the zucchini, which I always do this when I grate it—squeeze out some excess moisture!—to prevent a soggy mess. Plus, the cream cheese swirl? Absolute heaven. It adds a little tang and keeps every bite exciting. And get this—it’s so budget-friendly. I usually have all the ingredients on hand, and I love that I can swap out a few things. For example, I’ve tested this with almond milk, and it actually made it even creamier! My kids ask for this all the time, and honestly, I don’t mind—because it’s kind of like sneaking spinach into a smoothie, but in baked form. Plus, it’s endlessly versatile. Want to add walnuts? Go for it. Prefer a streusel topping? Absolutely. This one’s a lifesaver on busy nights when I need something homemade yet effortless. I promise, once you make this once, it’ll become a family favorite too.
How do I make Zucchini Coffee Cake?
Quick Overview
This recipe is all about layering flavors and keeping things simple. You start by preheating your oven and lining your pan; then, you whisk together the dry ingredients. In a separate bowl, mix your wet ingredients—think oil, eggs, vanilla, and grated zucchini. Combine everything gently—the key here is not overmixing—to keep the batter light and fluffy. While the cake bakes, you prepare a simple cream cheese filling, which gets swirled into the batter before baking. The result is a moist, flavorful cake that’s beautifully marbled. Once baked, I like to let it cool slightly before drizzle with a quick glaze—nothing fancy, just powdered sugar and a splash of milk or lemon juice. This cake is perfect right out of the oven, but if you’re patient, it tastes even better the next day once the flavors meld. It’s honestly one of those recipes that’s just so forgiving and hard to mess up, making it ideal whether you’re a seasoned baker or a total beginner.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I usually use unbleached; it gives a lovely crumb)
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon cinnamon (trust me, it makes all the difference)
– 1/4 teaspoon nutmeg (optional but nice)
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup vegetable oil or melted unsalted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture—this keeps the cake tender but not soggy)
For the Filling:
– 8 oz cream cheese, softened
– 1/4 cup powdered sugar
– 1 teaspoon vanilla
For the Glaze:
– 1 cup powdered sugar
– 2-3 teaspoons milk or lemon juice to desired consistency
– Optional: a sprinkle of cinnamon or lemon zest for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C) and grease your 9-inch square pan or spray it with non-stick. Lining it with parchment paper is even better—I love doing that because no sticking! Let it get nice and warm while you gather all your ingredients. The smell of the oven preheating already makes the kitchen cozy, doesn’t it?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step is crucial—I’ve learned that evenly distributing the baking soda and spices makes the cake rise and flavor more consistent. Set it aside and take a moment to appreciate how pretty the mixture looks, speckled with cinnamon bits.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the sugar, oil, eggs, and vanilla until well combined. Then, fold in the grated zucchini. I usually grate the zucchini so it’s tiny and doesn’t add too much moisture—just enough to keep the cake moist. Squeeze out any excess water—trust me, I’ve learned this the hard way from a slightly watery batter!
Step 4: Combine
Pour the wet mixture into the dry ingredients, folding gently until just combined. No need to overmix—this keeps the batter airy and light. It should look thick but still silky—kind of like a thick pancake batter. Overmixing can lead to a dense cake, and I definitely learned that the hard way.
Step 5: Prepare Filling
In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth. I often do this while the batter is resting; it’s quick and keeps everything flowing smoothly. If you want to switch it up, adding a splash of lemon zest here is heavenly.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, then dollop spoonfuls of the cream cheese mixture on top. Cover with the remaining batter, and using a knife or skewer, gently swirl the cream cheese into the batter—creating those beautiful marbled patterns. Be gentle here, so the swirl stays neat but still has that lovely look.
Step 7: Bake
Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it—my oven runs a little hot, so I start checking at 38 minutes. The top should be golden, and the smell will have everyone in your house coming to see what’s baking. If you notice it browning too quickly, tent it with foil halfway through.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for at least 15 minutes, then transfer to a wire rack. When slightly warm, drizzle your glaze over the top—this is the finishing touch. I like to make the glaze quite thin so it runs beautifully down the sides, but you can make it thicker if you like a more cakey topping.
Step 9: Slice & Serve
Use a serrated knife to cut neat slices—this cake is moist, so pressing down gently is best. Serve slightly warm or at room temperature with a hot cup of coffee or tea. It’s divine on its own, but I sometimes add a dollop of whipped cream or a sprinkle of chopped nuts for extra flair. Trust me, everyone asks for seconds.
What to Serve It With
This zucchini coffee cake is so versatile, I’ve served it in all sorts of ways. For a cozy breakfast, it pairs beautifully with a mug of strong black coffee or a frothy latte—honestly, my kids love it with a splash of milk. On brunch days, I like to add fresh berries or a dusting of powdered sugar to make it special. When I turn it into dessert, I sometimes serve it with a dollop of mascarpone or a drizzle of honey, depending on the season. And in a pinch, it’s perfect for just a quick snack: warm slices with a pat of butter or a smear of jam. It’s become a staple in my household, especially because it’s so easy to pull together—no complicated tricks, just good, honest ingredients that turn into something magical. I even stash leftover slices in the freezer for those mornings when I need a quick treat; just pop it in the microwave for 20 seconds, and it tastes almost freshly baked.
Top Tips for Perfecting Your Zucchini Coffee Cake
After making this countless times, I’ve picked up a few tricks that guarantee a perfect bake every time. First, always squeeze out the excess moisture from your grated zucchini—the wetter it is, the more risk of a dense, soggy cake. I learned this after a batch that turned out a little too moist, and trust me, it’s worth the extra minute to ring out that water. When mixing the batter, fold gently and avoid overmixing; this keeps the crumb tender and prevents tunnels in your cake. As for the swirl, I suggest dolloping the cream cheese mixture randomly, then swirling with a toothpick for a natural, artistic look—your cake will look professionally done and taste amazing. If you’re feeling adventurous, add chopped walnuts or a handful of blueberries in the batter or the filling—it’s wonderful. Baking tips? Always position your rack in the middle for even heat, and start checking your cake five minutes before the timer—baking times can vary. For the glaze, I’ve tested different consistencies; a thinner glaze is easier to drizzle, but a thicker one stays put—try both and see what looks best on your cake. Personal tip: letting the cake cool completely before glazing helps it set nicely, preventing drips and messes. Plus, I’ve learned to store leftover slices wrapped tightly—they stay moist for days, which is a lifesaver on busy mornings.
Storing and Reheating Tips
This cake keeps well, which is why I always bake a little extra. If you’re planning to enjoy it over a few days, store slices in an airtight container at room temperature for up to 2 days—just keep it covered to prevent drying out. For longer storage, pop the slices in a zip-top bag or airtight container in the refrigerator for up to 5 days; I recommend letting it come to room temp before serving for that freshly baked feel. Freezing is also a good option—wrap individual slices tightly in plastic wrap, then foil, and store up to 3 months. To reheat, microwave on low for 20-30 seconds—just enough to warm it without drying it out. If your cake is glazed, wait to add the glaze until after reheating to keep it shiny and perfect. Honestly, I’ve reheated slices straight from the freezer, and they’re still moist and tasty—I swear, this cake is resilient! Just try not to overheat, because it can become a bit crumbly if you cook it too long.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has pretty much become part of my family’s weekend routine. It’s sweet enough to feel indulgent but wholesome enough that I don’t feel guilty. Every time I bake it, I smell the spices and think back to childhood mornings spent sampling my mom’s baking—those cozy, nostalgic moments that make life feel just a little sweeter. The beauty of this recipe is in its simplicity and the way it effortlessly feeds a crowd or provides cozy comfort for just one person. Whether you’re whipping it up for friends, family, or yourself during a quiet morning, I promise, this cake is going to steal a little piece of your heart. Please, try it out and let me know how it turns out—I’d love to hear your tweaks and stories. Happy baking, friends!
braised chicken thighs
Ingredients
Method
- Rinse the leeks well and slice into 1/4-inch thick half moons.
- Preheat the oven to 375°F.
- Season the chicken thighs with salt, pepper, and paprika.
- Heat a large oven-safe skillet over high heat. Sear the chicken thighs until browned on all sides, about 5 minutes per batch. Set aside.
- Reduce heat to medium-low. Add butter to the skillet and cook the leeks until soft, about 6-8 minutes. Add mushrooms, salt, and cook covered for 5 minutes.
- Sprinkle flour over vegetables, stir, then add chicken broth and sherry. Simmer for 2-3 minutes.
- Return chicken to the skillet, spoon sauce over, and transfer to the oven. Bake covered for 40-50 minutes until cooked through and tender.
