Name: Flavorful Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 6 pieces chicken thighs (bone-in, skin-on); 1 tablespoon vinegar; 2 teaspoons soy sauce (coconut aminos for Whole30); 1 packet Sazon with achiote; 1 teaspoon Adobo seasoning; 0.5 teaspoon garlic powder; 0.5 teaspoon dried oregano

There’s something about the smell of coffee cake wafting through the house on a lazy Saturday morning—it instantly makes everything feel cozy and special. I remember my mom baking a version of this when I was a kid, and I’d sneak bites before breakfast, loving how the moist zucchini kept it surprisingly tender and sweet. Over the years, I’ve tinkered with the recipe, adding extra cinnamon, testing different fillings, and even switching up the glaze. Trust me on this one—this zucchini coffee cake is the kind that disappears in minutes at my house, and I bet it’ll become a favorite in yours too. It’s loaded with tender zucchini, swirled with cinnamon sugar, and topped with a glossy vanilla glaze that’s just perfect with your morning mug of coffee or tea. Plus, it’s a great way to sneak some veggies into dessert—my kids ask for this all the time, and they don’t even realize it’s healthy! This one’s a lifesaver on busy nights when I need a quick treat that tastes like I’ve spent hours baking. Honestly, I hope you love making it as much as we do—every slice is a little hug in cake form.

What is Zucchini Coffee Cake?

Think of zucchini coffee cake as a little slice of comfort—it’s essentially a moist, tender cake infused with shredded zucchini, layered with a cinnamon swirl, and finished with a luscious vanilla glaze. The name might seem a bit fancy, but it’s really just a delightful cake that pairs perfectly with coffee or tea. It’s inspired by traditional coffee cakes that are beloved for their easy, no-fuss approach, but I like to jazz it up with vegetable goodness and a hint of spice. The idea is simple: you grate fresh zucchini—yep, the same one in your summer salads—and fold it into a batter that’s rich but light. The cinnamon sugar swirl inside creates beautiful marbling and adds a warm, cozy flavor. And the glaze? Pure vanilla heaven that makes every bite feel dreamy. This cake is so versatile—you can bake it for brunch, serve it as a sweet snack, or bring it along to family gatherings. Like I always say, baking should be fun and forgiving, and this recipe hits that sweet spot.

Why you’ll love this recipe?

What I love most about this zucchini coffee cake is how it’s a little bit indulgent but still feels good—like sneaking a bite of dessert for breakfast. The first time I made it, my husband took one bite and said, “This tastes like fall in a cake,” because of the cinnamon and the moist zucchini that keeps it almost custardy inside. It’s insanely easy to make, too—no complicated steps or fancy equipment needed. I always do this when I want to impress guests or just spoil my family on the weekend. And because it’s budget-friendly—most ingredients are staples in my pantry—it’s a real win for busy weeknights or a quick brunch. Plus, it’s super versatile. I’ve tested this with almond milk instead of regular, and it actually made it even creamier! You can customize the amount of cinnamon or swap in nutmeg if you like. Honestly, what really makes it special is how forgiving it is—you don’t need to be a pastry chef to get beautiful, moist slices that everyone raves about. A bonus? The smell alone will have everyone knocking on your kitchen door, asking what’s baking. This is my go-to recipe when I want something sweet that feels a little healthier, cozy, and totally homemade.

How do I make Zucchini Coffee Cake?

Quick Overview

This coffee cake comes together in just under an hour, making it perfect for a spontaneous weekend treat or a last-minute brunch. It starts with shredding zucchini—don’t forget to squeeze out some excess moisture, or the batter might be too wet. Then, you mix the dry ingredients, whisk the wet in another bowl, and gently fold everything together. The cinnamon sugar swirl is layered right into the batter like a beautiful marbled masterpiece, and it’s baked until golden and fragrant. Once cooled slightly, I drizzle on the vanilla glaze, which adds just the right touch of sweetness and silkiness. What makes this recipe special is that the batter is so forgiving if you overmix a little—trust me, I’ve done it more than once—and it still turns out moist and tender. It’s honestly more like assembled comfort food than a complicated bake. The trick is to keep an eye on your oven timing and really enjoy that first scent of cinnamon and vanilla—heartwarming!

Ingredients

For the Main Batter:
– 2 cups shredded zucchini (about 2 small zucchinis)
– 1 1/2 cups all-purpose flour (or a gluten-free blend if you prefer)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon (plus more for swirl)
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup vegetable oil (or melted coconut oil for extra flavor)
– 2 large eggs
– 1 tbsp vanilla extract

For the Filling:
– 1/4 cup granulated sugar
– 1 tbsp ground cinnamon

For the Glaze:
– 1 cup powdered sugar
– 2 tbsp milk or cream
– 1 tsp vanilla extract
– Optional: a splash of maple syrup or honey for extra depth

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C) and line a 9-inch square or round baking pan with parchment paper or lightly grease it. I always do this first—it keeps things from sticking and makes cleanup a breeze. If you like a crispier edge, just butter the pan well and dust with a little flour. Also, grate your zucchinis and set them aside; don’t forget to squeeze out some excess moisture with a clean dish towel to prevent a soggy cake.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step helps ensure everything is evenly distributed and gives you a tender, fluffy crumb. I’ve learned that sifting isn’t necessary, but mixing thoroughly makes all the difference—no pockets of baking soda lurking in the batter.

Step 3: Mix Wet Ingredients

In a separate bowl, beat the eggs, then add the sugars, oil, and vanilla. Whisk until smooth and slightly frothy. I like to use a hand whisk here; it’s quick and gives me control. The mixture should be a bit glossy, and you’ll notice the sugars dissolving into the wet ingredients for that lovely, moist consistency.

Step 4: Combine

Gently fold the wet mixture into the dry ingredients, just until combined. Don’t overmix—having a few streaks of flour is okay; it’s what keeps the cake tender. Then, fold in the shredded zucchini. As I do this, I check the batter—if it seems too thick, I add a splash of milk to loosen it up slightly. The batter should be thick but spreadable.

Step 5: Prepare Filling

Mix together your cinnamon and sugar for the swirl. I like to sprinkle this over the batter before baking—it creates those beautiful, fragrant cinnamon ribbons and adds a lovely contrast of flavor. For a more decadent touch, I sometimes add chopped nuts or a swirl of cream cheese, but honestly, the cinnamon sugar alone is enough to keep everyone happily munching.

Step 6: Layer & Swirl

Pour half of the batter into the prepared pan, then sprinkle half of the cinnamon-sugar mixture over it. Adding the second half of batter on top, then swirling with a butter knife or skewer, gives the marbled look I love. Be gentle—you want those cinnamon swirls to be visible in every slice. It’s like a little mini art project with edible results!

Step 7: Bake

Pop it into the oven and bake for about 35-40 minutes. I recommend checking doneness with a toothpick inserted in the center; it should come out clean. Every oven is a bit different, and I’ve learned to start checking around the 33-minute mark—better safe than overbaked. The top should be golden and smell like heaven. My kitchen always fills with that warm cinnamon aroma that makes everyone come running.

Step 8: Cool & Glaze

After baking, let the cake cool in the pan for about 10-15 minutes. Then transfer to a wire rack and let it cool completely before glazing. The glaze should be smooth but pourable; if it’s too thick, just add a little more milk, and if it’s too runny, sprinkle in a touch more powdered sugar. Drizzle over the cooled cake, allowing the glaze to set slightly before slicing. The glaze adds a lovely vanilla sweetness that pulls everything together.

Step 9: Slice & Serve

Use a serrated knife to cut neat slices—wait until it’s fully cooled so it doesn’t fall apart. I love serving mine with a cup of coffee or a glass of cold milk. It’s equally good warm or at room temperature—though I’d be lying if I said I didn’t sneak a slice at midnight sometimes. Trust me, the moist texture, the cinnamon crunch, and that sweet vanilla glaze make every bite feel like a little celebration. This cake keeps well for a few days, covered at room temp or stored in the fridge if your warm climate needs it. Just pop it in the toaster or microwave for a quick warm-up, and it’s like new again!

What to Serve It With

This zucchini coffee cake is incredibly versatile—you’ll find me serving it on lazy Sunday mornings and even at casual weeknight dinners. For breakfast, it’s perfect with a steaming mug of coffee or a cold glass of milk. My family actually prefers it slightly warmed—just pop a slice in the microwave for 20 seconds and watch those cozy aromas fill your space. During brunch, you can turn it into a more elaborate spread: serve alongside fresh fruit, yogurt, or even a dollop of whipped cream for extra decadence. If you’re doing a dessert night, try pairing it with a scoop of vanilla ice cream or a drizzle of caramel sauce on top. For a casual snack, I keep a few slices handy in the fridge, and my kids love grabbing a piece after school—it’s like a little treat and a sneaky way to get some veggies in! I also like to add chopped walnuts or pecans to the cinnamon sugar layer—great for extra crunch and flavor. Trust me, this cake always feels like a warm hug from the kitchen, and everyone leaves the table smiling.

Top Tips for Perfecting Your Zucchini Coffee Cake

After making this recipe countless times, I’ve picked up a few tricks that make a big difference. First, always squeeze out excess moisture from your zucchini—this step is critical for a moist but not soggy cake. I always do this in a clean dish towel, giving it a good press; otherwise, the batter can end up too wet, and that’s a no-go. When mixing wet ingredients, don’t rush—whisk until smooth and glossy. Overmixing can make the cake dense, so fold gently, especially after adding the zucchini. For the cinnamon swirl, I tap the mixture on the counter a few times to break up any clumps; it distributes more evenly, and your layers come out cleaner. When layering, don’t be shy with the cinnamon sugar—more makes for better flavor and visual appeal. I tested swapping out all-purpose flour with almond or coconut flour, but the texture changes slightly—try a ratio of 1:1 with a little extra moisture if you do. Regarding baking, my oven runs hot, so I always check around the 33-minute mark—every oven is different. The key is to look for a golden top and a clean toothpick. When glazing, I prefer vanilla bean paste if I have it—adds depth and flavor. Don’t be afraid to experiment—just trust your senses and go with what tastes best to you. I’ve learned that patience, gentle folding, and a keen eye make all the difference. Oh, and don’t forget—allow the cake to cool fully before glazing, or the glaze will slide right off. Little tips like these are what turn a good cake into a great one!

Storing and Reheating Tips

This cake keeps surprisingly well if wrapped tightly or stored in an airtight container. I usually leave it at room temperature for up to 2 days—wrapped in a clean towel or stored in a bread box to keep it fresh. After that, I pop it into the fridge, which extends its life for about 3-4 days. If you want to keep it longer, freezing slices individually wrapped in plastic wrap and foil works beautifully—you can defrost in the microwave or at room temp. When reheating, a quick 15-20 seconds in the microwave revives that just-baked aroma and moist texture. If you’re making this ahead for guests, I recommend adding the glaze just before serving—that way, it stays glossy and doesn’t get soggy. For the best presentation, I re-glaze the slices right before serving—visuals matter, after all! The flavor actually enhances after a day or two, so feel free to bake this in advance for gatherings. A small tip: if you’re freezing, let it thaw completely in the fridge overnight before enjoying. I tested different storage methods, and honestly, this cake is pretty forgiving, which makes it perfect for ahead-of-time prep or last-minute cravings.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Swap out the all-purpose flour for a 1:1 gluten-free baking blend. I recommend using a blend that contains xanthan gum or adding a teaspoon yourself to help with texture. Keep an eye on the moisture—sometimes gluten-free flours absorb more liquid, so add a splash of milk if needed. The cake will still be tender and just as delicious, though it might be slightly denser. Trust me, it still disappears quickly!

Do I need to peel the zucchini?

Nope! You can use the regular green zucchini, peel or not—whichever you prefer. I usually leave the peel on for extra nutrition and color, and my kids don’t even notice. Just make sure to give it a good rinse, grate, and squeeze out excess moisture. Peeling can make the cake a little smoother-looking, but it’s not necessary for flavor or texture.

Can I make this as muffins instead?

Yes! Simply portion the batter into muffin tins lined with paper cups—about 3/4 full—and bake at 350°F (175°C) for 20-25 minutes. Keep an eye on them; muffins tend to bake faster. I recommend checking with a toothpick around 18 minutes to avoid overbaking. The cinnamon swirl can be spooned on top or layered inside—just be gentle with the swirl tool so it doesn’t mix completely into the batter. Muffins are perfect for grab-and-go mornings or school snacks!

How can I adjust the sweetness level?

You can reduce the sugar slightly—perhaps to 1/3 cup each of granulated and brown sugar—if you’re watching your sugar intake. Using natural sweeteners like honey or maple syrup can work too; just reduce the amount of liquid in the batter slightly to compensate. Keep in mind that the glaze adds extra sweetness, so you might want to make it a little lighter if your cake is less sweet. Trust your taste buds—add sugar gradually and taste the batter to get it just right.

What can I use instead of the glaze?

If you’re not a glaze fan, you can dust the cooled cake with powdered sugar for a simple finish. Or, for a richer treat, spread a thin layer of cream cheese frosting or mascarpone cheese on top. Fresh berries or a handful of chopped nuts also make lovely toppings, adding texture and brightness. I’ve even sprinkled a tiny bit of flaky sea salt on top of the glaze before it sets—trust me, it’s a game-changer! The cake already has plenty of sweetness, so feel free to experiment with toppings that complement the cinnamon and zucchini flavor.

Final Thoughts

There’s a warmth to this zucchini coffee cake that always brings my family together—whether it’s a weekend morning, a casual brunch, or even a comforting snack after a busy day. I’ve made it countless times, and it never fails to turn that simple ingredient list into something truly special. The moist zucchini keeps it tender, the cinnamon swirls add a warm hug of flavor, and the vanilla glaze pulls everything together with a glossy, sweet finish. Honestly, I love how forgiving this recipe is—I’ve played around with ingredients, oven temps, and toppings, and it always turns out beautifully. If you’re looking for a way to enjoy the veggies in your kitchen and still indulge in something sweet, give this a try. It’s like hugging your loved ones with a slice—full of warmth, love, and just the right amount of sweetness. Happy baking! I can’t wait to hear how yours turns out, so please leave a comment or share your tweaks—I love hearing from fellow dessert lovers.