Spicy Egg Pasta Salad How To
I still remember the first time my grandma handed me her secret coffee cake recipe, with a mischievous smile and a twinkle in her eye. That warm, cinnamon-scented bite perfectly balanced sweetness and spice— the kind that makes you slow down and savor every crumb. Since then, I’ve tweaked and made this zucchini walnut coffee cake so many times that it’s practically etched into my family memories. And honestly? This one’s a lifesaver on busy nights when all I want is something comforting and homemade without spending hours in the kitchen. The best part? It’s packed with fresh zucchini—yep, that sneaky veggie—so it’s kinda healthy too! My kids ask for this all the time, and I often snuck in a handful of extra walnuts just because I love that crunch. Trust me, the smell alone when it’s baking will have everyone rushing to the kitchen, anticipating that first warm, gooey bite. It’s cozy, nostalgic, and honestly, pretty irresistible.
What is Zucchini Walnut Coffee Cake?
Think of this as a classic coffee cake meets spring garden freshness. It’s essentially a tender, moist cake infused with shredded zucchini—think of it as nature’s little secret ingredient that keeps everything soft and airy. The name “coffee cake” comes from its traditional pairing with a cup of coffee, but honestly, it’s so good that you won’t want to wait until morning to enjoy it. It’s got a sweet, cinnamon-spiced swirl running through it, topped with a crunchy walnut streusel that adds just the right texture contrast. The zucchini keeps it moist and healthy without compromising flavor, so it’s perfect for everything from breakfast to dessert or a cozy afternoon snack. I love how adaptable it is—sometimes I throw in a handful of chocolate chips or swap out walnuts for pecans. It’s one of those recipes that tastes even better the next day, once the flavors meld and the aroma fills your home.
Why you’ll love this recipe?
What I love most about this zucchini walnut coffee cake is how it hits all the right notes—soft in the middle, crunchy on top, with that warm cinnamon smell that makes your house feel like a bakery. The flavor profile is a lovely balance of sweet and savory, with a gentle nuttiness from the walnuts that keeps it interesting. Plus, it’s way easier than you might think. I’ve made this on hectic mornings when I barely had a chance to shower, and it still turned out perfect. The ingredients are simple, budget-friendly, and most of the time you already have everything in your pantry. And because of the zucchini, it’s much more flexible—my kids don’t even realize they’re eating their veggies! It’s also pretty versatile: serve it warm with a smear of butter or a scoop of vanilla ice cream when you want a real treat. I’ve even brought leftovers to brunches, and everyone always asks for the recipe. It’s one of those keep-it-in-the-rotation kinds of desserts, you know? I keep coming back to it because it’s nostalgic and feels like a warm hug, especially during those chilly mornings or after a long day.
Plus, did I mention it freezes beautifully? Just slice it up, pop it in a zip-top bag, and you’ve got breakfast for busy weekdays—perfect to grab and go with a cup of coffee. It’s hearty enough to satisfy that sweet tooth but wholesome enough that you won’t feel guilty about seconds. Honestly, if you’re looking for a crowd-pleaser that’s easy to make and has that homey, fall-apart texture, this is it. My friends, family, even neighbors have all fallen in love with it—I promise this will become a new favorite for you too.
How do you make Zucchini Walnut Cake?
Quick Overview
This cake is surprisingly simple to whip up. You start by shredding fresh zucchini and mixing it into a fragrant, cinnamon-spiced batter. While that bakes, I prepare a nutty streusel topping with a secret swirl of cinnamon sugar that I scatter generously between layers. The magic lies in how moist and tender it is, thanks to the zucchini, but the crunch on top from toasted walnuts and streusel? That’s what makes it really special. It’s a straightforward one-bowl mix kind of recipe, and I always do this when I want something warm and sweet but don’t want to fuss over complicated steps. Plus, it’s flexible—you can tweak the sweetness, add cocoa for a chocolate twist, or toss in your favorite nuts. In less than an hour, you’ve got a dinner table centerpiece or a lovely brunch treat. Trust me, it’s one of those recipes you’ll want to keep handy—every bite brings a sense of comfort and home.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour (or a blend with whole wheat for extra nutrition)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar (or a mix with brown for richness)
- ½ cup unsalted butter, melted (or coconut oil for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (squeeze out excess moisture)
For the Filling (Swirl):
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Walnut Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- â…“ cup chopped walnuts (toasted for extra flavor)
- ¼ cup unsalted butter, cold and cubed
For the Glaze (optional):
- ½ cup powdered sugar
- 1-2 teaspoons milk or cream
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round or square baking pan generously with butter or non-stick spray. If you want to be fancy, line it with parchment paper—trust me, it makes removing the cake a breeze. Make sure your zucchini is shredded and excess moisture squeezed out—I do this by placing it in a clean dish towel and giving it a good squeeze. It’s the key to a moist cake without that wet, heavy texture.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures all the dry bits are evenly distributed. I’ve learned that sifting isn’t necessary if you whisk well, but I do it whenever I remember—makes the batter lighter and fluffier.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, sugar, vanilla, and melted butter until smooth. If I’m feeling rushed, I use a fork—easy and quick. Make sure your eggs are at room temperature; it helps everything combine better. Stir in the shredded zucchini, mixing until evenly coated.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Gently fold everything together with a spatula—don’t overmix! Just stir until no streaks of flour remain. Overmixing can lead to dense, gummy cake, and nobody wants that. If you see a few lumps, that’s fine. The batter should be thick but foldable.
Step 5: Prepare Filling
Mix together the sugar and cinnamon for the swirl. I love sprinkling this between layers or swirling it in—makes each bite exciting!
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Sprinkle half of the cinnamon sugar swirl over it, then add the remaining batter on top. Use a knife or skewer to swirl through the batter gently—don’t overdo it or you’ll just make a muddy mess. Aim for a marbled look with streaks of cinnamon goodness.
Step 7: Make the Streusel
In a small bowl, combine the flour, brown sugar, cinnamon, and toasted walnuts. Add the cold butter cubes and, using your fingers or a fork, rub in the butter until the mixture resembles coarse crumbs. Spread this generously over the top of the batter. The crunch-factor here is what elevates this cake from good to irresistible!
Step 8: Bake
Pop it into your preheated oven and bake for about 40-45 minutes. Use a toothpick inserted in the center—if it comes out clean, it’s done. Every oven is different, so check around the 40-minute mark. If the top starts to brown too quickly, tent it with foil for the last 10 minutes.
Step 9: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes. Then, transfer it to a wire rack and wait until it’s just warm—this is when the glaze will sink in beautifully. Mix powdered sugar, vanilla, and enough milk to make a drizzle-able glaze. If it’s too thick, add a tiny bit more milk; if too runny, add a sprinkle more powdered sugar.
Step 10: Slice & Serve
Slice with a serrated knife for neat edges. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling decadent. The cake slices beautifully, and leftovers taste even better the next day—trust me on this!
What to Serve It With
Ah, the endless possibilities! For breakfast, serve a warm slice with a robust coffee or a tall glass of milk—you’ll love how the cinnamon aroma kicks in right when you sit down. This coffee cake is fantastic for brunch too—pair it with fresh berries and a splash of cream for an all-out indulgence. As a dessert, I like to dust a little extra powdered sugar on top or drizzle with caramel sauce—my kids go crazy for it. If you want a cozy snack, cut a slice and microwave it for about 10 seconds until it’s gooey and warm. I’ve even hidden a slice in my kid’s lunchbox—no shame, it’s just that good.
When I make this, I always try to have a few extra walnuts on hand for toppings or mix-ins, and I love serving it with a side of fresh fruit for a little tartness. Honestly, the whole family loves it, and I’ve made it for everything from weekend brunches to potlucks. It’s comforting, versatile, and really, a little piece of home in every bite.
Top Tips for Perfecting Your Zucchini Walnut Coffee Cake
Every time I make this, I learn a little more. Here are my top tips:
- Zucchini Prep: Always squeeze out excess moisture. I find that if the zucchini is watery, the cake feels heavy and dense. Use a clean towel or cheesecloth—trust me, a dry zucchini is key to fluffy texture.
- Mixing Advice: Don’t overmix once you combine wet and dry ingredients. A few lumps won’t hurt, and overmixing can toughen the batter. Gentle folds are best.
- Swirl Customization: Be creative here! Try adding a teaspoon of espresso powder for a mocha twist or swapping cinnamon for apple pie spice. The marbling pattern looks pretty, and it’s fun to tweak it each time.
- Ingredient Swaps: For a healthier version, substitute half the flour with almond flour or use maple syrup instead of sugar. Just remember these changes might alter baking time and texture slightly.
- Baking Tips: Keep an eye on the cake around the 40-minute mark. If your oven runs hot, check sooner. The toothpick test is your best friend—no one wants a gummy center!
- Glaze Variations: For different flavors, add a splash of lemon juice, or mix in a teaspoon of vanilla or almond extract. Spread it when the cake is just warm to help it set beautifully.
After making this recipe countless times, I’ve learned to trust my senses—smell, touch, and that toothpick test, are my best guides. Sometimes I fold in a handful of chocolate chips or swap the walnuts for pecans—because a little variation keeps things exciting!
Storing and Reheating Tips
This cake stays fresh for a few days if stored properly. Just wrap it tightly in plastic wrap or keep it in an airtight container. At room temperature, it’s good for about 2 days—after that, I prefer to fridge it. When refrigerating, I recommend letting it sit at room temp for 10 minutes before slicing—cold cake can be a little dense.
If you need to freeze slices, wrap them well in plastic wrap and then foil. They’ll keep for up to 3 months. Thaw at room temp or gently warm in the microwave. I usually microwave for about 15 seconds per slice—perfect for that cozy moment when you need a sweet pick-me-up.
If you’re planning to add the glaze later, wait until just before serving or reheating. It helps keep that freshly-baked shine and crunch.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini walnut coffee cake has become a staple in my home. It’s one of those recipes that feels like a warm hug on a gray morning or a little celebration after a long week. The simplicity, combined with that lovely moisture from the zucchini and the crunch of walnuts, makes it irresistible in every bite. Over the years, I’ve tinkered with ingredients, added my own twists, and still, it always turns out just right. I love how versatile it is—perfect for breakfast, brunch, or dessert—plus, it’s an excellent way to sneak some extra veggies into your day without anyone batting an eye. If you try it, I’d love to hear how yours turns out or what you’ve added or changed. Get ready for compliments—this one’s a keeper. Happy baking, my friend—can’t wait to see your kitchen filled with that warm cinnamon aroma!
deviled egg pasta salad
Ingredients
Method
- Cook the pasta according to the package instructions, adding a generous pinch of salt to the water. Drain and rinse in cold water. Peel the eggs and separate the yolks from the whites.
- Chop the egg whites and set aside. Crush the yolks into a fine powder or press through a sieve into a large bowl. Add mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne pepper. Whisk to combine.
- Add the cooled pasta, chopped red onion, green onions, and egg whites to the dressing. Stir to coat evenly. Garnish with extra green onions and paprika if desired. Serve immediately or refrigerate until ready.
