Easy Strawberry Eclair Cake Delight
You know those mornings when you wake up craving something sweet but don’t want to go through the whole baking marathon? That’s exactly when this zucchini coffee cake comes to the rescue at my house. I’ve made it dozens of times, and honestly, it’s become a family favorite — my kids ask for seconds every single time. I remember the first time I ever made it; I was a little nervous because zucchini isn’t typically what you’d think of in a cake, but I figured, why not? And wow, the way it stays moist and tender just melts in your mouth. Plus, the fresh lemon glaze on top? It’s the perfect bright finish that keeps my mornings feeling special even when I just rolled out of bed. If you’re like me, always on the lookout for an easy but impressive treat, this is it. Trust me, once you try this zucchini coffee cake, it’ll quickly become your go-to for breakfast, brunch, or even an afternoon snack. It’s so good, it disappears in minutes at my house—hope yours loves it just as much!
What is Zucchini Coffee Cake?
Think of this as a cozy, slightly healthified version of your classic coffee cake — but with a sneaky twist. It’s essentially a tender, moist cake made with grated zucchini, which adds a subtle freshness and keeps everything super light. The name says it all: it’s perfect when you’re craving a warm slice alongside a cup of coffee or tea. The zucchini isn’t obvious when you taste it; instead, it softly infuses the batter, making each bite rich and flavorful without the heaviness you might expect. I love that it’s a vegetable masquerading as dessert — my kids love how it tastes and never suspect the secret ingredient. Over the years, I’ve slightly adjusted the recipe to make it even more moist and added that tangy lemon glaze to brighten everything up. It’s like a comforting hug in dessert form, but one you don’t feel guilty about because, well, zucchini. And honestly, it’s so forgiving — you can easily customize it with nuts or berries, depending on what you have lurking in your fridge.
Why you’ll love this recipe?
There are a few reasons why I keep coming back to this zucchini coffee cake — and I bet you’ll love it too. First, the flavor: that sweet, slightly lemony aroma that hits your nose as it bakes is just heavenly. The zucchini keeps the crumb incredibly moist, so every bite is soft and tender, not dry like some cakes can be. What I love most about this is how simple it is to whip up; honestly, I usually do most of the prep while the kids are brushing their teeth. It’s budget-friendly, too — just regular pantry staples and a zucchini, which I usually have plenty of from my garden or the farmer’s market. Plus, it’s so versatile — I’ve tested it with almond flour, added chopped walnuts, or even swapped in blueberries — and it still turns out beautifully. This one’s a lifesaver on busy nights when you want something warm and homemade without spending hours in the kitchen. It’s perfect for breakfast, brunch, or even sneaking a slice when those late-night sweet cravings hit.
How do I make Zucchini Coffee Cake?
Quick Overview
This cake comes together surprisingly fast — blending the batter takes just minutes, and the filling adds a lovely surprise in every bite. I love to double the batch, freeze some for later, because trust me, this cake is just as good fresh as it is baked the next day. The secret is to grate the zucchini finely and squeeze out excess moisture so that the cake stays moist but not soggy. Layering the batter in the pan, swirling in the filling, and then baking to golden perfection is straightforward. Once out of the oven, a quick brush of lemon glaze gives it that beautiful glossy finish and a zing that balances the sweetness. Whether you’re serving it fresh or after a day or two, it’s always a hit!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I prefer unbleached for a bit more flavor)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon (adds warmth, but totally optional)
– 1 cup granulated sugar
– 1/2 cup vegetable oil or melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture)
For the Filling:
– 1/2 cup packed brown sugar
– 1 teaspoon cinnamon
– 1/2 cup chopped nuts or mini chocolate chips (optional, but it’s delicious!)
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– Zest of half a lemon (for extra brightness)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First, I always do this right away — preheat your oven to 350°F (175°C), and grease your 9-inch square pan or round cake pan. Lining it with parchment makes removal easier, especially if you’re a little heavy-handed with the batter. I also like to dust the pan with flour or a little sugar to prevent sticking. Have your grated zucchini ready — don’t forget to squeeze out any excess water because too much moisture can make the cake dense or soggy. I usually do this step first; it just makes everything flow better.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures everything’s evenly distributed — trust me, uneven mixing can mess with the rise. I’ve learned that sifting the dry ingredients gives a lighter crumb, but honestly, a good whisk does the trick. Set it aside for now.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the sugar and oil (or melted butter). Beat in the eggs one at a time, then stir in vanilla. I always do this last because it makes the batter extra glossy and smooth. When adding the zucchini, fold it in gently — this keeps the batter light and fluffy. If it looks a little thick, no worries, just add a splash of milk or yogurt to loosen it up. I tested this with almond milk, and it actually made it even creamier — totally worth trying if you’re dairy-free.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Carefully fold them together — don’t overmix, or the cake might get dense. It’s okay if there are a few lumps; that’s what keeps the batter tender. Once it’s just combined, you’re ready for the fun part: layering.
Step 5: Prepare Filling
Mix together the brown sugar, cinnamon, and nuts. If you’re adding berries or chocolate chips, fold them in now. This filling gives each bite a little punch of sweetness and crunch, which I adore. For a nut-free version, just skip the nuts or sub with extra cinnamon or shredded coconut.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan, then sprinkle half of the filling on top. Add the remaining batter, and gently swirl with a knife or skewer — don’t overrun it, just enough to get pretty marbling. It’s like a mini art project in your pan! Watching the filling spread in little ribbons makes me happy every single time.
Step 7: Bake
Bake in the oven for about 35-45 minutes. I start checking around the 35-minute mark; insertion of a toothpick in the center should come out clean or with just a few moist crumbs. Ovens vary, so if your cake is browning too fast, tent it with foil. When it’s done, let it cool for at least 15 minutes — this helps it set so it doesn’t fall apart when you slice.
Step 8: Cool & Glaze
While it’s cooling slightly, whisk up your lemon glaze. Pour it over the warm cake — the heat helps it seep into every crevice, making each bite even more flavorful. I love how the glaze looks glossy and inviting. If I want a less sweet finish, I add a little lemon zest to the glaze, which gives it a fresh aroma and flavor punch.
Step 9: Slice & Serve
Use a sharp knife to cut the cake into squares or wedges, wiping it clean after each cut. I like to serve it slightly warm with a dollop of whipped cream or a scatter of fresh berries. But honestly, it’s divine on its own — moist, flavorful, and just a little crumbly on top. It’s best eaten within the first couple of days, but trust me, it rarely lasts that long around here!
What to Serve It With
Oh, I love pairing this zucchini coffee cake with a hot cup of French roast or a milky latte. It’s also a hit for brunch served with some fresh fruit and a dash of yogurt on the side. When we have friends over, I like to put a little extra lemon zest on top for a bright, pretty presentation. If I’m feeling indulgent, I sprinkle a few chopped nuts or candied lemon peel on the glaze — it adds a delightful crunch and visual pop. My family’s favorite way to enjoy it is with a big glass of milk or even a splash of cold brew coffee. It’s the kind of recipe that feels fancy enough for guests but simple enough for a cozy night in. Just about everyone loves that little burst of citrus paired with the warm, tender crumb — so good!
Top Tips for Perfecting Your Zucchini Coffee Cake
Everyone has their own tiny tricks, and I’ve definitely learned from a few mistakes along the way. First, always squeeze out excess moisture from your grated zucchini — I learned the hard way that soggy zucchini makes your cake dense and gummy. I keep a clean dish towel handy for that. When mixing the batter, don’t overdo it; just fold it until combined — overmixing can turn your cake into a brick. To get those pretty marbled swirls, pour the batter in layers and swirl gently, or you might end up with a muddy mess. For ingredient swaps, I’ve tried coconut sugar and it worked beautifully, just cut down a little on the liquid if you do. If you want to make it gluten-free, swap out the flour for a good quality gluten-free blend, but don’t forget to add a little extra binder like xanthan gum — otherwise, it crumbles apart. For the glaze, I prefer adding a splash more lemon juice than the recipe calls for, just to give that extra zing. I also learned that applying the glaze while the cake is still slightly warm helps it soak in and develop a shiny finish. Keep an eye on your oven — every oven bakes differently, so start checking early. And don’t forget — fresh zest makes all the difference in brightening up that lemon flavor. Trust me on this—practice makes perfect, and soon you’ll have it down pat!
Storing and Reheating Tips
This cake keeps surprisingly well. If you’re not serving it immediately, I recommend letting it cool completely before covering it tightly with plastic wrap or storing in an airtight container. At room temperature, it’s good for about 2 days — just keep it in a cool, dry spot, away from direct sunlight. I find that wrapping individual slices in plastic and freezing them works wonders for busy mornings. Just defrost at room temperature or warm it up in the microwave for a quick instant breakfast. If you’re refrigerating, I suggest wrapping it well to prevent it from drying out. To reheat, I pop a slice in the microwave for about 20 seconds or warm it in a low oven for 10 minutes — it tastes just as fresh as day one. If you’re adding the glaze later, I recommend applying it after reheating so it remains shiny and enticing. And honestly, even cold, the cake is delightful — slightly crumbly and flavorful, as if it’s just gotten a little more concentrated. Trust your nose and taste buds — if it smells good and looks moist, you’re good to go!
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake, with its tender crumb and zesty glaze, has quickly become a staple in my kitchen. Not only is it incredibly easy to make, but it also gives me that warm, comforting feeling — like a hug in every slice. The best part is how adaptable it is; I’ve experimented with different add-ins and flavors, and it always turns out beautifully. Plus, knowing I’m sneaking in some vegetables makes me feel a little better about indulging. If you haven’t tried zucchini in baked goods before, give this recipe a shot — I promise, it’ll surprise you. Whether you serve it for breakfast, brunch, or an afternoon treat, I bet it’ll disappear faster than you expected. I’d love to hear how your version turns out or any tweaks you try — leave a comment below or share on social media! Happy baking, and may every slice be as cozy and delicious as the last.
Strawberry Eclair Cake
Ingredients
Method
- Mix pudding mix with 2.5 cups milk using a whisk. Beat for about 2 minutes, then fold in Cool Whip and set aside.
- Layer a 9x13 inch baking dish with one layer of graham crackers. Spread half of the pudding mixture over the crackers. Add a layer of sliced strawberries, then repeat with remaining crackers, pudding, and strawberries. Top with an extra layer of graham crackers.
- Prepare the chocolate frosting by mixing melted chocolate with corn syrup. Add vanilla, melted butter, powdered sugar, and remaining 2 tablespoons milk. Whisk until smooth. Spread over the top layer of crackers.
- Cover and refrigerate the cake for at least 2 hours or overnight before serving.
