Savory Chicken Fingers A Simple Pretzel Twist
If you’re like me, there’s nothing better than the smell of something warm and sweet baking in the oven. Growing up, my grandma’s cinnamon rolls always drew us into the kitchen, filling the whole house with that cozy, spicy scent. Over the years, I’ve tweaked and adapted recipes, trying to find a way to make something just as comforting but a little healthier—and that’s how this zucchini cinnamon swirl coffee cake was born.
It’s honestly become a bit of a family favorite. My kids ask for it on lazy Sunday mornings, and it’s the one dessert I’ll happily whip up during busy weeknights when I need something sweet but don’t want to turn on the oven for hours. And trust me, you don’t need fancy ingredients—just a few staples from your pantry and summer zucchini, and you’re all set to make a cake that’s moist, flavorful, and addictive.
The best part? It’s so versatile. You can serve it warm with a dusting of powdered sugar, a drizzle of glaze, or just as it is with a cup of coffee. It’s one of those recipes I know I’ll be making for years to come, and I can’t wait for you to try it!
What is Zucchini cinnamon swirl coffee cake?
Think of this as a cozy, spiced breakfast cake with a surprise inside. It’s essentially a moist, tender batter infused with warm cinnamon and packed with shredded zucchini—yes, zucchini!—which keeps the cake super tender and adds a little nutrition without sacrificing that melt-in-your-mouth texture. The swirl of cinnamon sugar runs through the middle, creating beautiful marbled ribbons that look as good as they taste.
The name might sound fancy, but let me assure you, it’s so simple to make. Whether you’re feeding a crowd or just craving a little something sweet to start the day, this coffee cake can be whipped up in no time. It’s a perfect way to sneak more vegetables into your family’s diet, and I swear, nobody can tell—it just tastes like a comforting cinnamon dessert with a hint of sweetness. Really, it’s like a warm hug on a plate, and the smell alone will have everyone coming to the kitchen!
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl coffee cake is how it combines that classic cinnamon flavor with the moist, almost creamy texture coming from the zucchini. It’s like having the best of both worlds—indulgence and a little sneaky health boost. Plus, it’s incredibly forgiving for any baking newbies or busy bees like me.
You don’t need special equipment or hard-to-find ingredients; just some basic pantry staples and a zucchini from your garden (or the grocery store—seriously, I’ve tested this with zucchini from both!) It’s a one-bowl wonder most of the time, which means less mess to clean up afterward. And don’t let the word “cake” scare you—this is perfect for breakfast, brunch, or even a cozy late-night snack.
The flavor profile is warm and inviting—the cinnamon is bold but not overpowering, while the zucchini keeps everything wonderfully moist. It’s sweet without being cloying, and the swirl adds an impressive look that makes it feel fancy but is totally achievable. I’ve served this to friends and family countless times, and it always disappears in minutes. Honestly, one slice is never enough! And my secret tip? I like to add a little lemon zest into the batter—it brightens the flavor and makes the cinnamon pop even more.
How do you make Zucchini Swirl Coffee Cake?
Quick Overview
This recipe is all about simple steps for a stunning and delicious cake. You start by shredding zucchini and mixing up the batter—all with basic ingredients—then layer a cinnamon sugar mixture in the middle. Swirl it all together with a skewer or knife for that gorgeous marbled effect, pop it in the oven, and bake until it’s golden and fragrant. The whole process takes about 10 minutes of prep and less than an hour in the oven. What makes this special is how easy it is to assemble—no complicated layers or fancy techniques needed. It’s a one-bowl wonder that always impresses, and honestly, it’s become my go-to for lazy Sunday mornings or last-minute brunch invitations.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I always do half whole wheat for extra fiber, and it’s still delicious!)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon cinnamon
– 2 large eggs
– ½ cup vegetable or canola oil (trust me, it keeps the cake moist)
– 1 teaspoon vanilla extract
– 1 cup shredded zucchini (squeeze out excess moisture—this is key! Trust me on this one)
For the Filling:
– ½ cup brown sugar
– 1 tablespoon cinnamon
– 2 tablespoons melted butter or coconut oil (for richness, but optional if you’re making it dairy-free)
For the Glaze (optional but recommended):
– ½ cup powdered sugar
– 1-2 tablespoons milk or cream
– ½ teaspoon vanilla
– Lemon zest or a dash of cinnamon for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch square pan or a round cake pan with butter or non-stick spray. Line it with parchment paper if you want super easy removal. I always do this—it saves me from chipping the edges when I lift the cake out.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Doing this first ensures everything is well combined, and then you won’t have lumps of baking soda or uneven cinnamon in your batter. I’ve learned this trick after years of trying to skip it, and trust me, it makes a difference.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, oil, and vanilla. Then fold in the shredded zucchini. I like to squeeze out a bit of excess moisture from the zucchini first—it makes the batter less watery and keeps the cake from becoming dense or gummy.
Step 4: Combine
Add the wet ingredients to the dry, stirring gently until just combined. Don’t overmix—this is how you get fluffy, tender cake instead of tough. It’ll look a little lumpy, and that’s totally fine.
Step 5: Prepare Filling
In a small bowl, mix the brown sugar, cinnamon, and melted butter. It should look crumbly but hold together when pressed. If it feels too dry, just add a tiny splash more melted butter.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, then sprinkle the cinnamon sugar evenly over the top. Add the remaining batter and gently spread it out. Now, here’s my favorite part: use a toothpick or chopstick to swirl through the batter, creating beautiful marbled ribbons. This step adds that lovely cinnamon swirl effect and makes the cake feel extra special.
Step 7: Bake
Pop it in the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. If your oven runs hot, start checking at 38 minutes. The top should be golden, and the whole house will smell incredible by then.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. If you’re using the glaze, whisk together the powdered sugar, milk, vanilla, and lemon zest until smooth. Drizzle it over the cooled cake—affordable, pretty, and adds that extra touch of sweetness.
Step 9: Slice & Serve
Cut into squares or slices, and serve warm or at room temperature. I love a little extra powdered sugar dusted on top or a scoop of vanilla ice cream on the side. This cake’s moistness makes it perfect for slicing neatly, and it’s just as delicious the next day (if it lasts that long!).
What to Serve It With
This cake is incredibly versatile, and I love pairing it with a hot cup of coffee or a glass of cold milk for breakfast. It also makes a lovely brunch centerpiece with fresh fruit on the side—think berries or sliced peaches. When I serve it as dessert, I like to add a dollop of whipped cream or a drizzle of caramel sauce for that fancy touch.
On cozy weekends, I keep it simple—just a slice with my morning coffee or an afternoon tea. I’ve also been known to pack a piece in my kid’s lunchbox, and it’s practically always a hit. The rich cinnamon aroma somehow makes everyone feel special, even on the busiest mornings or lazy Sunday afternoons. It’s also perfect for potlucks or picnic picnics—trust me, it travels well and looks pretty on any table. I’ve even played around with adding chopped nuts or chocolate chips—so many options to make it your own.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Coffee Cake
Over the years, I’ve picked up a few tricks to make sure every slice turns out perfectly. Here are my favorites:
Zucchini Prep: Always squeeze out excess moisture after shredding. Moisture is the enemy when it comes to a fluffy cake—trust me, I’ve learned that the hard way. Use a clean kitchen towel or cheesecloth to wring out the zucchini; it makes a noticeable difference in texture and keeps the cake from being too dense.
Mixing Advice: Gentle folding is key—overmixing leads to tough, rubbery cake. When combining wet and dry ingredients, stir just until no streaks remain. Look for a batter that’s lumpy but well combined—this keeps it light.
Swirl Customization: My tip for pretty swirls is to layer the batter and cinnamon sugar mixture carefully, then swirl gently with a butter knife or toothpick. Don’t overdo it—you want a marbled look, not a muddy mess. Also, alternate the direction of your swirls for an appealing pattern.
Ingredient Swaps: If you’re dairy-free, coconut oil and almond milk work beautifully. For a little extra zing, splash in a tablespoon of orange zest or swap cinnamon for cardamom. The batter is forgiving, so feel free to experiment!
Baking Tips: Make sure your oven is fully preheated. Place the cake on the middle rack for even baking. Check for doneness with a toothpick—if it comes out clean, you’re good. If not, give it a few extra minutes, and keep an eye on the top so it doesn’t overbrown.
Glaze Variations: For a cream cheese glaze, mix softened cream cheese with powdered sugar and vanilla. Or, sprinkle with finely chopped nuts or a dusting of cocoa powder for a different flavor twist. Glazing while the cake is still slightly warm helps it set beautifully, but you can skip it if you prefer a less sweet profile.
Honestly, every time I bake this, I discover a new little tweak—sometimes more cinnamon, sometimes less sugar. The beauty is, it’s forgiving, and you’ll learn what suits your taste best. Just have fun, and don’t worry about perfection. The love you put into it shows in every bite.
Storing and Reheating Tips
This cake keeps beautifully and I’ve found the best way to store it is in an airtight container at room temperature for up to 2 days—if it lasts that long! For longer storage, pop it in the fridge wrapped tightly with plastic wrap or in a sealed container. It’ll stay fresh for about 4-5 days, but honestly, it’s so good that it’s usually gone before then.
If you want to keep it even longer, just slice it up, wrap individual pieces tightly in plastic, and freeze. To reheat, microwave for about 20-30 seconds—just enough to warm it through. I’ve also reheated slices in the oven at 350°F (175°C) for about 10 minutes. The moistness is preserved beautifully, especially if you cover it with foil.
Adding the glaze is best done when the cake is fully cooled—otherwise, it melts right into the warm crumbs. If you’re making it ahead, I recommend freezing the unfrosted cake and adding the glaze fresh before serving. This way, it stays moist and keeps that delightful texture.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini cinnamon swirl coffee cake has become a regular in my baking rotation—and I hope it becomes one in yours too. It’s a simple, honest recipe that checks all the boxes: moist, flavorful, and cozy. Smooth and sweet with just a hint of spice, it’s perfect for lazy mornings or last-minute gatherings. Plus, sneaking zucchini into a cake? Total win—my kids have no idea, and I love how I can get some veggies into their day without any fuss.
If you try it, I’d love to hear how you customize it—maybe with a handful of chopped nuts or a dash of cardamom? The kitchen is my playground, and I hope yours becomes too. Happy baking, my friend! And remember, the best part is sharing your creation with loved ones—nothing beats that warm, homemade feeling.
Mustard Pretzel Chicken Fingers
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine crushed pretzels, garlic powder, salt, and pepper.1.5 pounds boneless, skinless chicken breasts
- In a second shallow dish, whisk together the flour.1.5 pounds boneless, skinless chicken breasts
- In a third shallow dish, whisk together the beaten eggs.1.5 pounds boneless, skinless chicken breasts
- Dredge each chicken strip first in the flour, then dip in the beaten eggs, and finally coat thoroughly with the pretzel mixture. Place coated chicken strips on the prepared baking sheet.1.5 pounds boneless, skinless chicken breasts
- In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and any remaining seasonings if desired.1.5 pounds boneless, skinless chicken breasts
- Bake for 18-20 minutes, or until chicken is cooked through and golden brown, flipping halfway through.
- Serve chicken fingers warm with the mustard dipping sauce.
