Crispy Baked Salmon A Simple Air Fryer Recipe
There’s something about waking up on a lazy Sunday morning and the smell of cinnamon wafting through the house that just makes everything feel right. Honestly, this zucchini coffee cake has become my family’s favorite way to start the day—it’s like a warm hug in dessert form. I always do this when I want something sweet but don’t want to fuss with complicated baking. It’s surprisingly easy to throw together, and the kids ask for it all the time. Plus, sneaking zucchini into the batter feels like a little secret—who wouldn’t love that? I’ve tested this with almond milk, and it somehow makes the crumb even creamier. It’s perfect on its own, but I love serving it with a dollop of whipped cream or a drizzle of vanilla glaze. Trust me, your kitchen will smell like heaven, and I’m pretty sure everyone will be coming back for seconds—no matter the time of day!
What is Zucchini Coffee Cake?
Think of this as a cozy, moist cake with the surprise ingredient of shredded zucchini blended into the batter. It’s essentially a breakfast or brunch treat that’s just slightly indulgent, but still wholesome. The name “coffee cake” usually hints at that streusel topping and perfect pairing with a cup of coffee or tea. Here, the zucchini keeps the cake moist and tender, almost like a muffin, but with the added bonus of a cinnamon swirl running through it. It’s a bit like a grocery-store banana bread, but with the fresh, light taste of summer zucchinis. The best part? It doesn’t take much time to put together, and once it’s in the oven, your house will fill with sweet, spicy aromas that immediately make everyone’s mood brighter. Think of it as comfort food that’s a little healthier—thanks to the sneaky veggie!
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how versatile and forgiving it is. It’s one of those recipes that you can customize easily depending on what you have in the pantry. Want it a little sweeter? Add more sugar or a touch of honey. Prefer a crunch on top? You can sprinkle a handful of chopped nuts or streusel. The flavor is just irresistible—the combination of cinnamon and vanilla creates a cozy, warm aroma that’s impossible to resist. And the best part? It’s surprisingly simple to make. I’ve made this countless times, especially on those mornings when I want something homemade but can’t spare hours in the kitchen. The zucchini keeps the cake incredibly moist and tender, so even if you’re a beginner baker, you’ll nail it on your first try. Plus, it’s budget-friendly—most of the ingredients are staples, and you probably already have them on hand. Honestly, once you try this, you’ll keep coming back to it when you need a sweet pick-me-up or a brunch crowd-pleaser. My kids ask for it all the time, and I love knowing they’re getting a little more veggie in their diet without noticing!
How do I make Zucchini Coffee Cake?
Quick Overview
This cake is all about simple, straightforward steps that come together in no time. You start by preheating your oven and preparing your pan—nothing fancy, just butter and flour to keep it from sticking. Then, you mix dry ingredients: flour, sugar, baking powder, and cinnamon. Next, you whisk wet ingredients—eggs, milk, vanilla, and grated zucchini. Combine everything gently until just blended to keep it light and fluffy. While it’s mixing, make a cinnamon sugar swirl that you’ll layer in after pouring the batter into your pan. Bake until golden and a skewer inserted in the middle comes out clean. Once cooled slightly, drizzle with a simple vanilla glaze or serve as is. It’s a straightforward process that makes a beautiful, delicious cake every single time—trust me on this one!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I like using unbleached if I have it for a better flavor)
– ¾ cup granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon salt
– ½ cup unsalted butter or coconut oil, melted (butter gives a richer flavor, but coconut oil is a nice dairy-free alternative)
– 2 large eggs
– ½ cup milk (dairy or almond milk work equally well)
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeezed to remove excess moisture)
For the Filling:
– ⅓ cup brown sugar
– 1 teaspoon ground cinnamon
– 2 tablespoons melted butter (for spreading the swirl)
For the Glaze:
– ½ cup powdered sugar
– 1-2 tablespoons milk
– ½ teaspoon vanilla extract
– Optional: a dash 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). Grease a 9-inch round or square baking pan with butter or non-stick spray. You can also line it with parchment paper for easy removal. I always do this because it makes cleanup a breeze and keeps the cake from sticking. Once your oven is warm, set aside while you prepare the batter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. This step ensures everything is evenly distributed, which is super important for a fluffy, well-risen cake. I always do this early on because it saves me from lumps and uneven flavor distribution later.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs lightly, then add the milk, vanilla, and melted butter. Mix until smooth. Grate the zucchini using a box grater—it should be moist but not soggy. I tested this with a paper towel, squeezing out the excess moisture so the batter isn’t too wet. It helps keep the cake light and tender. Add the zucchini to your wet mixture, mixing until evenly combined.
Step 4: Combine
Pour the wet ingredients into the dry. Gently fold everything together just until there are no streaks of flour left—don’t overmix! Overmixing can make the cake denser, and trust me, nobody wants a heavy coffee cake. It’s okay if the batter looks a little lumpy—that’s what keeps it moist.
Step 5: Prepare Filling
In a small bowl, mix together the brown sugar and cinnamon. Melt the butter and set aside. You’ll spread this cinnamon sugar mixture over the batter once it’s in the pan, creating that signature swirl.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Spread it evenly with a spatula. Sprinkle the cinnamon sugar over the top, then add the remaining batter. Using a skewer or a butter knife, swirl gently through the batter to create a marbled effect. This part’s my favorite—seeing streaks of cinnamon and batter intertwine is so satisfying!
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes. Keep an eye on it—the top should turn golden, and a toothpick inserted in the center should come out clean. Oven times can vary, so start checking around the 40-minute mark. Every time I make this, I try not to open the door too early; sudden temperature drops can cause uneven rising.
Step 8: Cool & Glaze
Let it cool in the pan for about 15 minutes. If you’re adding glaze, mix powdered sugar with a little milk and vanilla until smooth. Drizzle over slightly warm cake—this glaze sets beautifully and adds just the right touch of sweetness. Personally, I like it a little thicker so it’s more like a shiny topping.
Step 9: Slice & Serve
Use a sharp knife to cut clean slices when it’s fully cooled. It’s best served warm or at room temperature. I love pairing slices with a strong cup of coffee or chai, especially on a weekend morning. The moist crumb, cinnamon swirl, and that glaze—every bite is comforting and nostalgic. Plus, it’s pretty on the plate, so I sometimes dust it with a little extra cinnamon or a sprinkle of chopped nuts for presentation. This one disappears in minutes at my house!
What to Serve It With
This zucchini coffee cake is as versatile as it is delicious. For breakfast, I love serving it with a strong cup of coffee or a sweet chai latte—the warm spices compliment the cake perfectly. My kids ask for it as a weekend treat, and I usually set out a platter of fresh berries or sliced bananas on the side for added freshness. If I’m hosting brunch, I’ll make a fruit salad with melons, berries, and a squeeze of lime, which pairs beautifully with the sweet, cinnamon scent of the cake.
At dinner or as an after-dinner dessert, I often warm slices slightly and dollop with whipped cream or a scoop of vanilla ice cream. It feels decadently comforting without being overly rich. And when I want a quick snack, I just grab a piece warm straight from the fridge—trust me, the flavor only deepens with time! This cake feels like a hug no matter when you eat it, and I love how it’s not just for mornings anymore—it’s a true crowd-pleaser any time of day.
Top Tips for Perfecting Your Zucchini Coffee Cake
I’ve made this cake so many times that I’ve picked up a few tricks I want to share. Firstly, when grating the zucchini, I always squeeze out as much moisture as possible—this keeps the cake from turning soggy. I’ve tested with different zucchinis, and if it feels very watery, I even let it sit in a paper towel for a few extra minutes. Also, I sometimes add a pinch more cinnamon or vanilla to deepen the flavor, depending on my mood. When mixing, I always fold gently to keep the batter airy. Overmixing is the enemy of fluffy cake, I’ve learned that lesson the hard way! For the swirl, I love making a double cinnamon version—adding a pinch of nutmeg or even a dash of ginger gives it a lovely warm kick. I’ve experimented with different toppings, like chopped pecans or walnuts, which add texture and a nutty flavor that pairs well. Don’t forget to check your oven’s temperature if your cake keeps browning unevenly; I’ve had to turn down my oven by 10-15 degrees on occasion. The glaze is optional, but I swear it pulls everything together; I prefer making it thick enough to stay put, but you can thin it out if you want a more runny drizzle. Honestly, these little adjustments make every batch a tiny bit better—I promise you’ll get a feel for what tastes best for you over time.
Storing and Reheating Tips
Once cooled, this cake stays beautifully moist in an airtight container at room temperature for up to 2 days. I usually cover it with a clean kitchen towel or plastic wrap—whatever’s handy. If you’re not going to eat it right away, pop slices into a resealable bag or container and refrigerate for up to 5 days. It actually tastes even better the next day, once the flavors have had a chance to mingle. To reheat, microwave a slice for about 20 seconds or so until just warm. If you’d like to enjoy it with fresh glaze again, I recommend adding that just before serving because the moisture can sometimes soak into the cake if stored too long. For longer storage, wrapping tightly in plastic and freezing for up to 3 months works great. I always let it thaw at room temperature and rewarm in the microwave or oven. The key is to keep it moist, so don’t overheat it. And if the glaze gets a little dull after reheating, just give it a quick stir and drizzle again—you’re back to perfect!
Frequently Asked Questions
Final Thoughts
To wrap it all up, this zucchini coffee cake is one of those recipes that feels like a warm hug, no matter when you make it. It’s simple enough for a busy weekday breakfast but special enough to serve for weekend brunch or a casual family gathering. The combination of moist zucchini, cinnamon swirl, and tender crumb creates a truly addictive treat that everyone will love. Over the years, I’ve made tiny tweaks—more cinnamon here, a splash of vanilla there—and each variation just feels more “mine.” The best part? The smell alone makes everyone head for the kitchen, and I can’t tell you how many times I’ve caught my kids sneakily stealing slices straight from the fridge. If you give this a try, I’d love to hear how it turned out—leave a comment or snap a pic! Happy baking, and may your mornings be filled with cozy, cinnamon-scented joy!
Air Fryer Salmon
Ingredients
Method
- Pat dry the salmon fillets with paper towels.
- Melt the butter and whisk in the minced garlic, lemon juice, brown sugar, parsley, and Italian seasoning. Brush the salmon fillets with the butter mixture and season the filets with salt and pepper.
- Transfer the salmon to the air fryer basket. Set the air fryer to 390°F and cook the fish for 7 to 8 minutes or to your desired doneness. Salmon is cooked through when its internal temperature registers at 145°F.
- Remove the fillets from the air fryer and let them rest for a few minutes before serving.
