Easy Baked Feta Pasta Recipe
There’s nothing quite like the smell of a freshly baked coffee cake wafting through the house on a lazy weekend morning. I remember growing up, my mom used to bake something similar, and the aroma of warm cinnamon and buttery batter was enough to make everyone in the neighborhood come knocking at our door. Over the years, I’ve tweaked and played with that idea, and I’ve finally landed on a recipe that’s just as cozy and nostalgic but with a little twist—this zucchini coffee cake with a gooey cinnamon swirl. Trust me, no one will guess there’s zucchini hiding inside! It’s incredibly moist, perfectly sweet, and that swirl? Oh, it’s sheer cinnamon bliss. This one’s a lifesaver on busy nights when you want something special but don’t have hours to bake. My kids ask for this all the time, and honestly, it’s become my go-to treat for mornings when we’re cozy together, sipping coffee and chatting about everything and nothing. I always say, the best recipes are the ones that turn simple ingredients into warm memories—and this definitely falls into that category.
What is Zucchini Coffee Cake?
Think of zucchini coffee cake as the lovable, slightly more sophisticated cousin of your classic crumb cake. It’s essentially a tender, buttery cake with a hint of vegetable-to sweetness magic—thanks to zucchini. The zucchini adds moisture and a gentle earthiness that pairs perfectly with the sweet cinnamon swirl. The name might be confusing at first—coffee cake usually implies a breakfast dessert meant to go with your morning brew—and that’s exactly what this is. It’s a simple, homey recipe, perfect for brunch, brunch-to-dessert, or even an afternoon snack. The beauty of it is that it’s foolproof—moist, flavorful, and not overly sweet—just the way I like to serve it. Plus, sneaking zucchini into something tasty like this feels like a win for moms everywhere. It’s a way to get a little veggie boost and still indulge your sweet tooth—without feeling guilty!
Why you’ll love this recipe?
There are a few reasons why this zucchini coffee cake has become a staple in my kitchen. First, the flavor—oh my goodness, the cinnamon swirl combined with that moist, tender crumb is pure heaven. Every bite is a delightful balance of spice and sweetness. What I love most about this is how simple it is to whip up, even on a busy morning or after a long day when shortcuts are a blessing. The ingredients are budget-friendly, and you probably already have most of them tucked away in your pantry. Plus, it’s so versatile—you can serve it sliced warm with a dollop of whipped cream, or just plain with coffee for a cozy breakfast. My kids even love it as a snack after school. It’s one of those recipes that not only tastes delicious but also makes your house smell like heaven. Trust me, once you give it a try, it’ll become a regular—and maybe even your new favorite way to sneak in some veggies!
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake comes together so easily that you’ll wonder why you don’t make it more often. It’s a one-bowl batter with grated zucchini folded in, layered with a cinnamon sugar mixture, and baked until golden. The key is not overmixing the batter—just enough to combine everything smoothly, then swirling in that cinnamon goodness. Once baked, I love glazing it with a simple powdered sugar glaze for that extra touch of sweetness. The entire process takes about 10 minutes of prep and 35-40 minutes in the oven. Plus, I promise—no fancy equipment required, just a whisk, a bowl, and your favorite baking pan. The result is a moist, flavorful cake that tastes like a warm hug. Perfect for mornings, brunch, or even a coffee date with friends—you’ll have everyone asking for seconds.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I like unbleached for a richer flavor)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg (optional but adds warmth)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted (or you can use olive oil for a different twist)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh zucchini, grated and excess moisture squeezed out
– 1/4 cup whole milk (or almond milk—tested it with almond milk and it’s just as creamy!)
For the Filling:
– 1/3 cup brown sugar
– 2 teaspoons ground cinnamon
– 2 tablespoons melted butter (or coconut oil)
– A handful of chopped nuts or raisins if you like (optional)
For the Glaze:
– 1 cup powdered sugar
– 2-3 teaspoons milk
– 1/2 teaspoon vanilla (optional)
– A pinch 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 your preferred baking pan—9-inch square or round works perfectly. Line with parchment if you want super-easy release. I always do this to save me from potentially breaking the cake when I try to lift it out warm. Just a quick spray of non-stick spray and a light dusting with flour—or butter and flour—does the trick.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures everything is evenly distributed and helps avoid clumps. A little tip—sifting isn’t necessary, but I do always run my dry ingredients through a fine sieve if I have time. It makes for an even fluffier crumb.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth and slightly frothy. I like to do this so the eggs are well incorporated and the sugar starts dissolving into the butter. Then, gently fold in the grated zucchini and milk. The zucchini should be moist but not watery—squeeze out excess moisture using a clean kitchen towel or cheesecloth before adding.
Step 4: Combine
Pour the wet ingredients into the dry and mix just until combined—don’t overstir or the cake can turn dense. A few lumps are okay! Overmixing is a common mistake that can make the cake tough, so just fold gently until you don’t see streaks of flour.
Step 5: Prepare Filling
Mix brown sugar, cinnamon, and melted butter in a small bowl. If you’re feeling fancy, sprinkle some chopped nuts or raisins over the batter before swirling the cinnamon mixture in. This filling adds delightful pockets of sweetness and crunch—my kids love the surprise bites of cinnamon richness.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Spread evenly, then sprinkle with half of the cinnamon filling. Add the remaining batter on top and carefully swirl with a butter knife or skewer to create a marbled effect. Don’t overdo it—just a gentle swirl to distribute the cinnamon streaks. The visual pattern is pretty, but the taste is what counts!
Step 7: Bake
Pop it into your oven for 35-40 minutes. Check doneness with a toothpick inserted in the center—if it comes out clean, you’re good. Every oven is a little different, so start checking at 35 minutes. The top should be golden and slightly cracked around the edges. If it browns too quickly, cover loosely with foil and keep baking.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack. Letting it cool slightly helps it set—if you try to glaze it while it’s too hot, the glaze will melt right off. Mix powdered sugar, vanilla, and milk until smooth. Adjust the milk as needed—should be slightly thick but pourable. Drizzle generously over the cooled cake and let the glaze set for 10 minutes.
Step 9: Slice & Serve
Slice with a sharp serrated knife to keep the layers intact. This cake tastes amazing warm or at room temperature. I love serving it with a cup of strong black coffee or a glass of milk. It looks beautiful on a simple plate, and the cinnamon swirl makes each piece special. Sometimes I dust it lightly with extra cinnamon or add a dollop of whipped cream—depends on the mood!
What to Serve It With
This zucchini coffee cake is pretty versatile. For breakfast, I often pair it with a steaming mug of black coffee or a frothy latte—something bold to complement the sweet, cinnamon-infused flavors. My mornings are a little calmer when I serve this with a side of fresh fruit—berries or sliced bananas are lovely. On weekends, I serve it as part of a brunch spread, alongside scrambled eggs and crispy bacon. The warm, spiced aroma is a guest favorite, and it makes the house smell so inviting.
As a dessert, you can dress it up with a scoop of vanilla ice cream or a drizzle of caramel sauce. My kids love it as a quick snack after school, especially when they’re craving something sweet but don’t want to wait for a complicated dessert to bake. It’s also perfect for picnics or sharing with friends—it travels well, and you can even make mini muffins with the same batter for individual treats. Personally, I think it’s a great way to turn a humble vegetable into a star, and my family agrees every time I make it!
Top Tips for Perfecting Your Zucchini Coffee Cake
After making this dozens of times, I’ve picked up a few tricks that really make a difference. First, when grating the zucchini, I always use a box grater on the medium side and then squeeze out every bit of moisture I can—wet zucchini can make the batter too runny, and you won’t get that lovely cake texture. If you want a subtle zucchini flavor, use just one cup. For a more pronounced vegetable note, go for one and a half cups.
Overmixing is my biggest mistake early on—I learned to gently fold until just combined. You want a tender crumb, not a dense brick! When swirling the cinnamon filling, use a gentle figure-eight motion for a marbled pattern that’s pretty and flavorful. Don’t worry if it’s not perfect—truly, all that matters is the yum factor.
If you’re shy about the zucchini texture, you can peel it beforehand or process it briefly in the food processor—though I find that the grated bits aerate the batter nicely. For ingredient swaps, you can replace the butter with applesauce for a healthier version, or try coconut oil for a tropical twist. Just keep an eye on the baking time; different fats bake differently.
When baking, place your pan in the middle rack—hot spots can cause uneven browning. And always do the toothpick test—if it feels doughy, give it a few more minutes. The glaze—you can really customize it, adding a splash of lemon juice or a dash of nutmeg. I’ve even stirred in a teaspoon of espresso powder for a mocha flavor. Play around with what you love—this cake is forgiving and adaptable. That’s part of why I keep coming back to it!
Storing and Reheating Tips
This cake keeps beautifully, and I’ve found the best way to store it depends on when you want to enjoy it. At room temperature, it’s good for about two days—it’s best kept covered with a clean towel or loosely wrapped in foil to keep that moist crumb from drying out. For longer storage, I recommend refrigerating it in an airtight container; it stays fresh for up to five days. Just bring it to room temp or give it a quick warm-up in the microwave (<30 seconds) before serving.
If you want to keep it for the future, just wrap it tightly in plastic wrap, then foil, and freeze for up to a month. Thaw overnight in the fridge or at room temperature—then warm gently in the microwave if desired. I don’t recommend glazing before freezing; instead, add the glaze just before serving for the freshest look and flavor.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake truly feels like a warm hug on a plate. It’s proof that a little vegetable magic can create something so comforting and delicious that no one will ever guess how healthy it is. I love making this whenever I want to feel a bit nostalgic or create a cozy moment with loved ones. It’s perfect for breakfast, brunch, or an afternoon treat that’s just enough sweetness to satisfy your craving. Trust me, once you’ve baked this once, it’ll become a go-to whenever you need a little baking therapy. Plus, it’s a fantastic way to use up those zucchini from your garden or farmers’ market—no waste, just pure joy! I’d love to hear how yours turns out, so please drop a comment or share your own twists. Happy baking!
Baked Feta Pasta
Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit.
- Add cherry tomatoes and garlic cloves to a baking dish. Drizzle with olive oil and season with salt and pepper. Place feta cheese in the center.
- Bake in the oven for 30 minutes, then increase the oven temperature to 450 degrees and bake for an additional 10 minutes until slightly browned.
- Meanwhile, cook pasta in salted water until al dente, then reserve 0.5 cup pasta water and drain.
- Remove the baking dish from the oven, mash the feta and tomatoes together, then stir in herbs and red pepper flakes.
- Toss the cooked pasta with the feta mixture, adding reserved pasta water to reach desired consistency. Mix in spinach and basil.
- Serve warm garnished with additional basil if desired.
