Savory Spinach Feta Potato Bake

There’s nothing quite like the smell of baked goods wafting through the house on a lazy weekend morning. I still remember those early mornings when my grandmother would bake her signature coffee cake, and the air would be filled with warm cinnamon and sweet notes that made everyone come running. Today, I want to share a recipe that’s sort of a love letter to those mornings—my zucchini coffee cake with a delightful swirl of cinnamon and cream cheese filling. It’s basically the best of both worlds: moist, tender zucchini bread paired with that irresistible cinnamon swirl, topped with a silky cream cheese glaze. Trust me, this one’s a lifesaver on busy nights when you want something homemade but don’t want to fuss too much. My kids ask for this all the time—I think they love the way the cinnamon and cream cheese melt together. Plus, sneaking zucchini into cake means I get some veggies in the mix without anyone batting an eye. It’s comfort, nostalgia, and a sweet treat all rolled into one—my kind of perfect.

What is Zucchini Coffee Cake?

Think of zucchini coffee cake as gentle, sweet bread with a cozy spice kick, topped with a luscious swirl of cinnamon and cream cheese, and a shiny glaze that makes it look like a bakery treat. It’s essentially a crowd-pleasing breakfast or afternoon snack that’s got a bit of everything—moistness from the zucchini, richness from the cream cheese, and a generous dash of cinnamon. The name might throw you off—coffee cake doesn’t necessarily mean it’s got coffee in it; rather, it’s the kind of cake you want to pair with a cup of coffee or tea, anytime you crave a little comfort. This recipe origins from those long Sunday mornings—nothing fancy, just good ingredients, good company, and a warm oven. The best part? It’s super approachable, even for beginner bakers, and makes the house smell like a cinnamon dream.

Why you’ll love this recipe?

What I love most about this zucchini coffee cake is how effortlessly it combines simple ingredients into something so special. The flavor? Oh my goodness, that cinnamon swirl is like nostalgia in every bite—sweet, warm, and spicy, with just a hint of vanilla. The zucchini keeps the cake moist without making it heavy; it’s honestly magic how soft and tender each slice turns out. Plus, I’ve tested this with almond milk instead of regular milk, and it made the crumb even creamier—so feel free to play around with your dairy choices. This cake is also budget-friendly: core ingredients like zucchini, flour, sugar, and cinnamon are cheap and easy to find, and you probably already have most of them in your pantry. It’s versatile, too—serve it warm for breakfast, cut thick slices for brunch, or even as a cozy dessert drizzled with extra glaze. What’s more heartwarming than sharing a homemade treat that looks and tastes like something from a bakery but took just about an hour to whip up?

I secretly love that this recipe is forgiving—if you overswirl or slightly overbake, it still tastes incredible. And I always do this when I have leftover zucchini that’s begging to be used up—turn it into cake! It’s my secret weapon for sneaking some healthy vibes into a sweet snack. Believe me, once you make this, it’ll become a go-to for lazy weekends or when friends pop by unexpectedly. It’s homey, comforting, and honestly just makes life a little sweeter.

How do I make Zucchini Coffee Cake?

Quick Overview

This zucchini coffee cake is surprisingly simple to make, with a few key steps that come together like magic. You start by mixing the dry ingredients, then whisk together the wet ones. After folding everything gently—don’t overmix!—you layer half the batter in your prepared pan, spread a luscious cream cheese mixture over it, then add the remaining batter on top with a swirl of cinnamon sugar. Into the oven it goes, baking until golden and fragrant. The final touch? A quick, glossy glaze drizzled on while it’s still warm. It’s a straightforward process that yields a stunning, irresistible cake perfect for breakfast or a snack, and it’s all about simple techniques and trusting your instincts.

Ingredients

For the Main Batter:

• 1 ½ cups all-purpose flour (sifted if lumpy)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup granulated sugar
• ⅓ cup vegetable oil or melted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely grated zucchini (about 1 small zucchini, drained well)

For the Filling:

• 4 ounces cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract

For the Glaze:

• ½ cup powdered sugar
• 1-2 tablespoons milk (or cream)
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, turn your oven on to 350°F (175°C). Grease a 9-inch round or square baking pan or line it with parchment paper—it makes cleanup so much easier. I always do this first so I’m not scrambling later. If your zucchini has a lot of moisture, give it a quick squeeze in a clean kitchen towel to prevent a soggy batter—that tiny trick makes a big difference.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This is your dry foundation, and mixing it well ensures even rising and flavor distribution. Trust me, skipping this step can lead to uneven pockets of baking soda or cinnamon, and nobody wants that.

Step 3: Mix Wet Ingredients

In another bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and combined. It should look glossy and slightly frothy—this step helps develop a nice, tender crumb. Stir in the grated zucchini last; it’ll look a bit loose but that’s perfect. I like to make sure no big clumps are hiding in the batter.

Step 4: Combine

Fold the wet mixture into the dry ingredients gently with a spatula or wooden spoon—don’t overstir! A few streaks of flour are okay; you want to keep it light and airy. Overmixing can make this cake dense, and nobody needs that.

Step 5: Prepare Filling

In a small bowl, beat the cream cheese, sugar, and vanilla until smooth. It shouldn’t be runny but spreadable. If it’s a bit stiff, a splash of milk helps loosen it up. This layer adds richness, so don’t skip it—I promise it’s worth the extra minute!

Step 6: Layer & Swirl

Spread half the batter into your prepared pan, smoothing the top with a spatula. Dollop the cream cheese mixture evenly over it, then spread the remaining batter over the top. For that beautiful swirl, use a skewer or butter knife to swirl through the layers—think of it as creating a marbled effect, like tie-dye for baked goods. This makes each bite extra interesting!

Step 7: Bake

Pop it into your preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, you’re golden. The top should be puffed and golden brown. Ovens vary, so start checking at around 38 minutes if you’re nervous about overbaking.

Step 8: Cool & Glaze

Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. While still warm, drizzle with your glaze—powdered sugar mixed with milk and vanilla. Adjust the consistency; it should be thick but liquid enough to pour. The warmth helps it seep into crevices and sets beautifully. I love adding just a hint of lemon zest in my glaze for a little zing.

Step 9: Slice & Serve

Once cooled completely, slice into squares or wedges. I find that letting it sit for 10 minutes after glazing helps it set and prevents mess. Serve slices warm or at room temperature—either way, the aroma alone will make everyone gather around the kitchen.

What to Serve It With

This zucchini coffee cake is incredibly versatile. For breakfast, pair it with a hot cup of coffee or chai—my personal favorite is a spiced chai latte that complements the cinnamon beautifully. It’s also perfect as a casual brunch centerpiece—layer some fresh berries or a dollop of whipped cream on the side. I’ve even served it as a cozy dessert, warmed slightly and topped with a scoop of vanilla ice cream or a drizzle of extra glaze. When my kids have friends over, I slice it thick and serve it with a glass of cold milk or a cup of herbal tea. It’s the kind of treat that works equally well whether you’re cuddling with a book or entertaining guests. Honestly, I love how it makes the house smell—like baking love—and how it always disappears faster than I can say ‘yum!’

Top Tips for Perfecting Your Zucchini Coffee Cake

Over the years, I’ve picked up a few tricks that make all the difference in this recipe. First, when grating zucchini, I always use a fine grater and press out as much excess moisture as possible—it keeps the cake tender rather than soggy. I’ve found that tossing the grated zucchini with a little salt beforehand pulls out even more water, but just be sure to rinse and squeeze well afterward.

The swirl magic? Use a toothpick or skewer to swirl only twice—less is more for a pretty marbled effect. Hide the cream cheese layer thoroughly; it’s the secret to that wow factor in every bite. When mixing the batter, I always stop as soon as the ingredients are just combined—trust me, overmixing toughens the crumb.

If you want to change things up, try swapping the cinnamon for pumpkin pie spice or adding chopped nuts to the batter for crunch. I’ve also experimented with apple cider instead of vanilla in the glaze, and wow—so good! The biggest lesson I’ve learned is to bake until a toothpick comes out with just a few moist crumbs—every oven is different, so don’t rely solely on time.

Honestly, this recipe is forgiving, and once you get the hang of layering and swirling, it comes together so smoothly. Don’t be afraid to make it your own—sometimes I add a splash of almond extract or sprinkle a little extra cinnamon on top before baking to give it that rustic, homey feel. The key takeaway? Have fun with it, and don’t stress if it’s not perfect—your house will smell amazing, and everyone will love your creation.

Storing and Reheating Tips

This cake keeps surprisingly well. For short-term storage, cover it loosely with foil or a clean towel at room temperature—about 2 days max before it starts to get a little stale. If you want to keep it longer, pop it in an airtight container and refrigerate for up to 4 days. Just remember, the glaze might get a little dull in the fridge, so you can always add a fresh drizzle before serving.

For freezing, wrap individual slices tightly with plastic wrap then aluminum foil, and stash for up to 3 months. To reheat, microwave on low power for 20-30 seconds—just enough to warm the center without drying it out. I like to microwave slices covered with a damp paper towel for extra moisture. If you prefer it warm with a crispy top, a quick 10-minute oven reheat at 350°F works beautifully.

When reheating, if you want to keep the glaze glossy, add a little fresh glaze or a squeeze of lemon juice once it’s warmed. Always check the texture and flavor after reheating—sometimes a quick freshening up makes all the difference!

Frequently Asked Questions

Final Thoughts

This zucchini coffee cake has, without a doubt, become one of my favorite recipes to make when I want something homey and satisfying. It’s a wonderful way to celebrate that humble vegetable—zucchini—transforming it into a tender, sweet treat that everyone loves. The cinnamon swirl and cream cheese filling elevate it from simple bread to a kind of magic in the oven. I love how flexible it is—perfect for breakfast, brunch, or a snack, and it always makes my kitchen smell like happiness. Whether you’re baking for family, friends, or just yourself on a cozy afternoon, I promise this will bring smiles all around. Don’t be surprised if your house starts asking for it every weekend—these slices disappear faster than I can bake them! I can’t wait to hear how yours turns out—drop a comment or snap a pic if you give it a try. Happy baking, friend!

Spinach Feta Potato Gratin

A comforting and flavorful potato gratin recipe layered with fresh spinach and tangy feta cheese, baked in a creamy sauce until golden and bubbly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Gratin

• 1 tablespoon butter for greasing the dish
• 5 medium red potatoes washed, peeled, and thinly sliced (1/8-inch thick)
• 4 bags fresh spinach about 10-12 oz, wilted and squeezed dry
• 0.5 cup feta cheese crumbled

For the Cream Sauce

• 2 cups heavy cream
• 3 large eggs
• 0.5 teaspoon salt or to taste
• 0.25 teaspoon black pepper or to taste

Method

 

Preparation Steps

1. Preheat your oven to 375°F (190°C).
2. Grease a 13x9 inch baking dish with butter.
3. Layer half of the sliced potatoes in the prepared baking dish, overlapping them slightly.
4. Spread the wilted and squeezed spinach evenly over the potato layer.
5. Sprinkle the crumbled feta cheese over the spinach.
6. Arrange the remaining potato slices on top of the feta cheese.
7. In a separate bowl, whisk together the heavy cream, eggs, salt, and pepper until well combined.
8. Pour the cream mixture over the potatoes, ensuring it covers them evenly. Cover the baking dish tightly with aluminum foil.
9. Bake for 40 minutes. Then, remove the foil and continue baking for another 35-40 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
10. Let the gratin rest for at least 15 minutes before slicing and serving. This allows it to set properly.

Notes

This Spinach Feta Potato Gratin is a delicious and hearty side dish or a light main course. For a richer flavor, you can add a clove of minced garlic to the cream mixture. Serve with a fresh green salad for a complete meal.