Savory Spinach Feta Potato Bake
I remember the first time I made this zucchini latte cake—the smell alone took me straight back to my grandma’s kitchen, where she’d often sprinkle cinnamon into everything. It’s incredible how a simple ingredient like zucchini, which most of us think of as just a savory vegetable, can turn into a sweet, moist, and downright addictive cake. Honestly, I’ve tested this with almond milk and even coconut yogurt, and it’s always a win. This one’s a lifesaver on busy nights when I want something homemade but don’t want to spend hours in the kitchen. Plus, my kids ask for this all the time—trust me, it disappears in minutes at my house! If you’re looking for a recipe that’s comforting, full of flavor, and secretly good for you, this zucchini latte cake might just become your new go-to.
What is Zucchini Latte Cake?
Think of zucchini latte cake as a cozy hug in cake form. Think layered with the flavors of a good coffee drink—the richness of brewed espresso or strong coffee, blended seamlessly with tender zucchini, and topped with a silky glaze. It’s essentially a hybrid between a moist coffee cake and a comforting quick bread, but with just a little extra magic from the zucchini. The name comes from how the coffee flavor gets infused into every bite, and zucchini keeps it moist without making it heavy. It’s the kind of dessert (or breakfast! Why not?) that makes you feel indulgent but sneaks in some sneaky vegetables. It’s so approachable that I promise, even your kids will want seconds—and they probably won’t even realize they’re eating something a little sneaky!
Why you’ll love this recipe?
There are so many reasons why this zucchini latte cake has become a staple in my recipe box. First, the flavor—oh, the flavor! The espresso or coffee aroma when it’s baking is just irresistible, and the combo of chocolate chips (or I sometimes toss in some chopped walnuts or a pinch of cinnamon) makes each bite feel like a treat. What I love most about this is how easy it is to whip up—no fancy equipment or tricky techniques needed. Just a bowl, a spoon, and some patience. Budget-wise, all the ingredients are pantry staples or easily accessible from your local store, making it a wallet-friendly delight. Plus, it’s super versatile—you can serve it any time of day, whether as breakfast, a snack, or a comforting dessert after dinner. Honestly, I’ve made this countless times, and it never fails to bring a smile to everyone’s face. It’s soulful, moist, and always a hit.
How do I make Zucchini Latte Cake?
Quick Overview
This zucchini latte cake is a straightforward, one-bowl wonder. You start by grating fresh zucchini and squeezing out excess moisture—this step is key to keep the cake moist without it turning into a soggy mess. Then, you whisk together your wet ingredients: eggs, milk, coffee, and a splash of vanilla. Mix the dry ingredients—flour, baking powder, cocoa powder (if you decide to add chocolate!), and spices—and fold everything together gently. The batter will have a wonderfully thick yet pourable consistency. Pour it into your prepared pan, swirl in some extra chocolate chips or walnuts if you like, and bake. Once it’s golden and a toothpick inserted in the center comes out clean, you’re basically home. Cool it slightly, drizzle with the glaze, and voilà—you’re all set for a cozy slice of happiness.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 small zucchinis, grated and squeezed dry)
– 1 1/2 cups all-purpose flour (can swap for half almond flour for a nuttier flavor)
– 1/2 cup cocoa powder (unsweetened, for that rich coffee cake feel)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon (optional but highly recommended!)
– 1/2 cup brown sugar (or coconut sugar for a healthier twist)
– 1/2 cup maple syrup or honey
– 1/2 cup brewed espresso or strong coffee (or even cooled cold brew)
– 1/3 cup vegetable oil or melted coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
For the Filling (Optional but Delicious):
– 1/2 cup mini chocolate chips
– 1/2 cup chopped walnuts or pecans
– A pinch of salt to enhance the sweetness
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons brewed espresso or coffee
– A splash of vanilla (optional)
– A sprinkle of cinnamon or cocoa powder for garnish (yep, optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease your favorite loaf pan or round cake pan with butter or non-stick spray. Line it with parchment if you like—it makes removal so much easier. While the oven heats, grate your zucchini, then put it in a clean dish towel and give it a good squeeze to remove excess moisture. Moisture is the sneaky culprit behind a dense cake, so this step is worth doing carefully.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. This ensures everything is evenly distributed, so your cake bakes uniformly. I always do this first—it feels like laying a solid foundation for a cozy house.
Step 3: Mix Wet Ingredients
In a separate bowl, beat eggs lightly, then add in the brewed coffee, oil, vanilla, brown sugar, and maple syrup. Whisk until smooth and a little foamy. This mixture should be warm but not hot—trust me, I’ve made the mistake of adding cold eggs to the hot coffee and it was a weird, lumpy mess. Room temperature eggs work best, but I’ve tested with cold ones without much trouble.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Gently fold everything together—no overmixing! You want just combined batter with a few lumps. Stir in the grated zucchini and chocolate chips if you’re using them. The batter will be thicker than your usual cake batter, but that’s normal and part of what keeps it moist.
Step 5: Prepare Filling
If you’re adding nuts or extra chocolate chips, fold them into the batter now. For a more marbled look, you can set aside some batter and swirl it with additional espresso or melted chocolate during layering.
Step 6: Layer & Swirl
Pour batter into your prepared pan. If you want that beautiful swirl, dollop a spoonful of extra espresso or chocolate swirls on top and use a toothpick or skewer to create circles or patterns. Trust me, it looks fancy but is super easy!
Step 7: Bake
Pop it in the oven and bake for about 40-50 minutes. Start checking around 40—you’re looking for a toothpick inserted into the center to come out clean or with just a few moist crumbs. Every oven is a little different, so keep an eye on it. The top should be springy and slightly cracked, like a classic coffee cake.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. Drizzle with the coffee glaze while still slightly warm so it sinks in beautifully. The glaze sets up nicely as it cools, making each slice shiny and irresistible.
Step 9: Slice & Serve
Use a sharp serrated knife to cut even slices. Serve warm or at room temperature, perhaps with a dollop of whipped cream or a drizzle more of the glaze. I love this with a strong cup of coffee or a glass of almond milk—whatever feels like a treat.
What to Serve It With
This zucchini latte cake is almost like a blank canvas—so many ways to enjoy it. For breakfast, I love pairing it with a shot of espresso or a latte, and maybe some fresh berries on the side. It’s a hit for brunch, especially if you slice thick pieces and serve with a dollop of whipped cream and a sprinkle of cinnamon. As a dessert, it goes beautifully with a scoop of vanilla ice cream or a dusting of cocoa powder. And on lazy weekends when you want a cozy snack, nothing beats a warm slice with a cup of herbal tea. It’s also fantastic as a quick gift—wrap it in parchment with a pretty ribbon, and you’ve got a homemade present that everyone will love.
Top Tips for Perfecting Your Zucchini Latte Cake
[Expert advice organized by technique:]
Zucchini Prep: Always squeeze out as much moisture as possible from the grated zucchini—this is crucial for an airy, moist cake. The more moisture you remove, the better your texture will turn out. I use a clean tea towel or paper towels for the squeeze test.
Mixing Advice: Overmixing the batter is the sneakiest way to make your cake dense and tough. Fold ingredients gently and stop as soon as combined. The batter should be thick but still scoopable—if it feels like concrete, you might have added too much flour or overmixed.
Swirl Customization: Making pretty swirls is easier than you think—just dollop, swirl gently with a skewer or toothpick, and don’t overdo it. Aim for a marbled effect that’s pleasing but not overly busy.
Ingredient Swaps: I’ve substituted honey or agave nectar for syrup without issues, but keep in mind it might slightly change the moisture content. For a vegan version, swap eggs with flaxseed meal—about 1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg. It works beautifully, and the cake still rises!
Baking Tips: Every oven is different—the middle rack often cooks more evenly. Check at the 40-minute mark and do the toothpick test. If it’s a little underdone, give it 5 minutes more but don’t overbake—your cake can go from perfect to dry fast.
Glaze Variations: Want to make it more decadent? Stir in a tablespoon of cocoa powder, a splash of Baileys (if you’re feeling fancy), or a dash of cinnamon into your glaze. The consistency should be pourable but not runny, so add liquid gradually.
Throughout my baking adventures, I’ve learned that the secret to this cake is patience—squeeze out that zucchini, don’t overmix, and trust your nose when baking. I’ve tested this with different coffee roasts, and let me tell you, a stronger brew makes a more intense flavor. Also, the glaze sets beautifully if you let the cake cool slightly before drizzling, but I won’t lie—I’ve eaten a slice warm with the glaze still dripping down the sides, and honestly, that’s pretty delicious too.
Storing and Reheating Tips
This cake stays wonderfully moist for a few days. Wrap it well with plastic wrap or store in an airtight container at room temperature for up to 2 days—just keep it out of direct sunlight. For longer storage, pop it in the fridge—up to 5 days. When you’re ready to eat it, warm slices in the microwave for about 10-15 seconds or gently reheat in a low oven for about 10 minutes. To keep that shiny glaze fresh, I recommend adding a fresh drizzle just before serving—it’s like a little surprise every time! If you want to freeze it, wrap it tightly in plastic, then foil, and store for up to 3 months. Thaw at room temperature and warm slightly before serving. The glaze can be frozen separately if you want to keep it pristine for a special occasion.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini latte cake has become like an old friend in my kitchen—reliable, comforting, and endlessly customizable. It’s perfect for lazy mornings, quick weeknight treats, or even unexpected guests. The combination of that espresso flavor with the moist zucchini makes each bite a little moment of happiness. And because it’s so forgiving, I hope you’ll feel relaxed and playful when you make it. Don’t worry if it’s not perfect—sometimes a slightly cracked top or a few extra chocolate chips are what make it yours. I love hearing from friends and readers who try this; so please, experiment, share your tweaks, and most of all, enjoy every delicious bite. Happy baking—and I can’t wait to hear how yours turns out!
spinach feta potato
Ingredients
Method
- Preheat the oven to 375°F. Grease a baking dish with butter.
- Wash, peel, and thinly slice the red potatoes.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.
- Layer half of the potato slices in the prepared dish. Spread cooked spinach mixture over the layer. Sprinkle half of the feta cheese on top.
- Repeat layering with remaining potato slices, spinach mixture, and feta cheese.
- In a bowl, whisk together eggs, heavy cream, salt, and black pepper. Pour this mixture evenly over the layered potatoes.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes until golden and bubbly.
- Let cool for 10 minutes before serving.
