Easy Baked Strawberries and Banana Bread
I remember the first time I bit into a slice of this zucchini coffee cake—how the warm, moist crumb melted in my mouth, and the swirl of cinnamon filling made it taste like fall in every bite. It’s funny, isn’t it? How something as humble as zucchini can turn into this incredible, comforting coffee cake that everyone asks for. My kids actually ask for this all the time, especially on weekend mornings when I want to impress but not spend hours in the kitchen. Plus, it’s one of those recipes that’s perfect when you’re craving something sweet but don’t want to binge on an entire cake. I always do this when I have a bunch of summer zucchinis from my garden—and trust me, the flavor is so much better when it’s fresh and a little earthy. This one’s a lifesaver on busy nights too, because it’s simple, straightforward, and you can make it ahead. Honestly, I think I’ve made this more than any other baked good in my repertoire—and I still get excited every single time I bake it. Hope you love it just as much!
What is Zucchini Coffee Cake?
This zucchini coffee cake is like a cozy hug in dessert form. Think of it as a tender, buttery cake spiked with shredded zucchini—yes, zucchini!—which keeps it fabulously moist. It’s essentially a quick bread that’s baked into a beautiful, golden cake, topped with a cinnamon-sugar swirl that’s sweet but balanced by the subtle vegetal flavor of the zucchini. The name “coffee cake” is probably because it’s the kind of thing you’d serve with a strong cup of coffee or tea in the lazily slow mornings, but honestly, I love it any time of day. It’s a familiar staple—sort of a cross between a muffin and a classic loaf, but prettier and more indulgent. What I adore about this recipe is how adaptable it is: you can add nuts, swap the cinnamon for ginger, or even sneak in some berries if you’re feeling fancy. It’s all about making it your own while keeping that homey, irresistible taste at the core.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how it combines the best of both worlds: the comforting richness of a dessert and the sneaky health benefits of adding zucchinis. The zucchini keeps the cake incredibly moist—I’ve tested this with various types of zucchinis, even a bit of yellow squash, and it always turns out perfect. The flavor is subtly sweet with that warm cinnamon hug in every bite. Plus, this recipe is dead simple—no fancy gadgets needed, just a bowl, a spoon, and a baking pan. It’s a budget-friendly way to use up those summer zucchinis and turn them into something decadent. My kids ask for seconds—and trust me, there’s no better compliment. I also love how versatile it is; this cake can be breakfast, brunch, or a cozy dessert after dinner. It’s one of those recipes I keep tucked away because I know it never fails to brighten my day. And honestly, it smells heavenly baking—like cinnamon and vanilla filling my whole house. That smell alone makes the entire morning better.
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake is a breeze to make. You start by shredding the zucchini and mixing it into a simple batter of flour, sugar, eggs, and butter. While that’s coming together, you prepare a delightful cinnamon-sugar swirl that gets layered into the batter. Bake it until it’s golden, and then top with a quick glaze if you like extra sweetness. It’s honestly foolproof, and the aroma alone is worth every minute spent in the kitchen. This straightforward method keeps everything moist and tender, and the swirl adds that beautiful marbled effect everyone loves. Honestly, once you have the technique down, you’ll be whipping this up for brunch, coffee dates, or whenever you need a comforting bake that’s almost impossible to mess up.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I prefer unbleached, but regular works too)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 teaspoon cinnamon (because… cinnamon!)
– ½ cup unsalted butter, melted (trust me, room temp or slightly softened works fine)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded zucchini (squeeze out excess moisture it’s a game changer!)
For the Filling:
– ½ cup packed brown sugar
– 1 tablespoon cinnamon
– 2 tablespoons melted butter
For the Glaze:
– ½ cup powdered sugar
– 1–2 teaspoons milk or cream
– ½ 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—my favorite’s a springform because it makes slicing neat. line it with parchment paper if you want super-clean edges. I always do this because it’s a lifesaver when removing hot cake. Make sure your zucchini is grated and squeeze out as much moisture as you can—this keeps the cake from getting soggy and helps it bake evenly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This step ensures everything is evenly distributed—trust me, you don’t want pockets of baking soda or salt. A good whisk helps aerate the dry stuff and makes mixing later smoother.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, melted butter, and vanilla until combined. Add the shredded zucchini and stir well. I’ve tested this with different egg and butter temperatures—just don’t overmix once the wet hits the dry. The zucchini should be evenly coated with batter, giving it that moist crumb you crave.
Step 4: Combine
Add the wet ingredients to the dry and gently fold together just until the flour disappears—don’t overdo it or the cake might turn dense. It’s okay to have a few streaks; they’ll bake out and keep it nice and tender. Resist the urge to overmix!
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and melted butter in a small bowl until crumbly and fragrant. This spice-sugar mixture is what makes your cake special—those cinnamon swirls are pure magic.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, then sprinkle with half of the cinnamon-sugar filling. Add the remaining batter on top and use a knife or skewer to swirl gently through the batter, creating a marbled effect. Trust me, the more you swirl, the prettier the ribbon of cinnamon becomes, and it tastes even better!
Step 7: Bake
Pop it into your preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick—it should come out with a few moist crumbs but no wet batter. Ovens vary, so start checking at 35 minutes. The house will smell heavenly by then, and your early risers or coffee guests will be so impressed.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack if you’re fancy. Mix your glaze ingredients, pour delicately over the warm cake (the glaze spreads beautifully if it’s just a tad runny), and let it set for about 10 minutes. If you’re in a rush, skip the glaze or dust with powdered sugar—both are equally delicious!
Step 9: Slice & Serve
This cake is best enjoyed warm or at room temp. Use a serrated knife for clean slices—trust me, it makes all the difference. I love serving it with a dollop of whipped cream or a splash of vanilla ice cream if I’m feeling decadent. It’s perfect with a big mug of coffee or tea, especially on those cozy Sunday mornings when you want something homemade but don’t want to fuss too much. Honestly, the leftovers are just as good the next day, and it reheats beautifully in the microwave.
What to Serve It With
Actually, I think this cake shines in pretty much all the moments. For breakfast, serve it warm with a dollop of Greek yogurt or a drizzle of honey. It makes a lovely brunch centerpiece with fresh berries and a pot of good coffee. As a dessert, it’s delightful with a scoop of vanilla ice cream or a dusting of powdered sugar. My family loves it after dinner with a warm cup of tea or even a splash of bourbon in the glaze for grown-up vibes. And on busy mornings, I’ll slice a piece to pack in my kids’ lunchbox—once, I even tucked a little cream cheese frosting between layers for a quick adult version. It’s my go-to because it satisfies that sweet tooth without feeling overly indulgent. Plus, I can make it in advance and it honestly tastes better the next day—like a flavor that gets more intertwined over time.
Top Tips for Perfecting Your Zucchini Coffee Cake
Over the years, I’ve picked up some tips that make this recipe turn out perfect every time. First up, when you grate the zucchini, always squeeze out as much moisture as you can—it keeps the cake from turning into a soggy mess. I learned that the hard way during my first attempt! The key to a nice crumb is gentle mixing—avoid overmixing once you add the wet to the dry ingredients; otherwise, it’ll be denser than you want. When it comes to the cinnamon swirl, I like to sprinkle it generously—more cinnamon means more flavor, my friends. For swaps, I’ve tried whole wheat flour, and while it’s slightly denser, it’s still tasty—just remember to add a splash of milk if the batter feels too thick. Baking in the middle rack ensures even heat, but if your oven tends to hot-spots, rotate halfway through. I also tested a honey glaze, which was divine—use a little less powdered sugar to keep it pourable. My biggest lesson? Let the cake cool at least 15 minutes before slicing. It sets beautifully and keeps its shape. Trust me on this—patience makes all the difference. Once in a while, I sneak in chopped walnuts or chocolate chips for different flavor variations—delicious experiments that always surprise.
Storing and Reheating Tips
This cake keeps surprisingly well. Once cooled completely, store leftovers in an airtight container at room temperature for 1-2 days—covered loosely so it doesn’t dry out. After that, I recommend popping it in the refrigerator—tightly wrapped, it’ll stay fresh for up to 4 days. I’ve found that reheating slices in the microwave for about 20 seconds brings back that just-baked warmth and moisture. If you want to freeze it, wrap slices tightly in plastic wrap and aluminum foil—up to 3 months. Thaw overnight in the fridge or at room temperature, then warm briefly in the microwave for a comforting treat. Honestly, I love the cake after it’s had some time; the flavors meld together beautifully, making each bite even better than the last. When it comes to glazing, I suggest adding it after reheating because it sinks in if applied too early. Or, for a fuss-free option, dust with powdered sugar before serving—simple, elegant, and just as tasty.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has become a staple in my baking lineup because it’s like a warm hug wrapped in a cinnamon-scented blanket. It’s moist, flavorful, budget-friendly, and so customizable. I love how forgiving it is—once you get the gist, you can add nuts, berries, or even swap out spices. Every time I bake it, I feel like I’m sharing a secret with friends, because honestly, who doesn’t need a slice of nostalgia and comfort now and then? I hope you try this out and let it become part of your family’s favorites, too. Nothing beats the smell of fresh-baked cake filling your home—I promise, once you make this, it’ll become a go-to for lazy mornings and busy afternoons alike. Happy baking—and I can’t wait to hear how yours turns out! Don’t forget to leave a comment or snap a photo—sharing this cake is almost as good as eating it.
strawberry banana bread
Ingredients
Method
- Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
- Place the strawberries on a baking sheet and roast for 25 minutes, then remove and set aside.
- In a medium bowl, combine flour, baking soda, and salt with a wire whisk. Set aside.
- In a large bowl, cream butter and sugar with an electric mixer.
- Add egg whites, bananas, apple sauce, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture and blend at low speed until combined, do not overmix.
- Fold in roasted strawberries and pour batter into the prepared loaf pan. Bake in the center rack for about 75 minutes, until a toothpick inserted in the center comes out clean.
- Let the loaf cool at least 20 minutes before slicing; bread should be at room temperature before slicing.
