Easy Almond Candy Cookies Recipe
Ever had that moment when you’re craving something sweet but don’t exactly want to bake an entire cake? That’s me, pretty much every weekend. I love baking, but let’s be honest: my kitchen doesn’t have the space or patience for elaborate desserts all the time. That’s when I stumbled onto this zucchini coffee cake — and trust me, it’s been a game-changer. The smell alone brings everyone to the kitchen—imagine soft, moist layers nestled with a cinnamon-spiced swirl, topped with a glazy shine that catches the sunlight just right. I always do this when I want something homemade, comforting, yet simple enough to whip up on a weeknight. My kids actually ask for seconds, and I’ve caught my husband sneaking a slice after bedtime. It’s honestly like a warm hug on a plate, and it’s surprisingly easy to make. Plus, hiding zucchini in dessert? It’s sneaky but genius — and it makes me feel a little healthier, too. Whether you’re baking for a cozy weekend breakfast or a last-minute treat, this zucchini coffee cake will become your new favorite. You’re gonna love it—promise!
What is Zucchini Coffee Cake?
Think of this zucchini coffee cake as a slice of comfort with a little veggie twist. It’s essentially a moist, tender cake infused with cinnamon and speckled with shredded zucchini — which, yes, sounds a little unexpected, but it works so beautifully. The idea came from those classic cinnamon coffee cakes but with a healthier, veggie-packed twist that I learned from my grandma’s old recipe box. The zucchini makes the cake incredibly soft and moist, without any added oils or butter. It’s a little bit bakery, a little bit homey — perfect for weekend brunch or a casual coffee date. The swirl of cinnamon-sugar running through each bite gives it that cozy, nostalgic flavor I grew up loving, but with a fresh, slightly lighter feel. It’s such a versatile treat — you can top it with a simple glaze or go full-on bakery style with nuts and extra cinnamon. Best part? It’s totally foolproof — even if you’re not a seasoned baker, you’ll get it right every time.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how it balances flavor with simplicity. It’s got this incredible sweet-spicy aroma that instantly transports me back to chilly mornings in my childhood kitchen. And the taste? Oh, the taste — moist, tender, just slightly sweet with that cinnamon kick. The zucchini melts into the batter, making each slice so soft that it practically dissolves in your mouth. This one’s a lifesaver on busy nights because I can whip it up quickly — no fancy equipment needed, just basic ingredients you probably already have. Plus, it’s budget-friendly, since zucchini is usually cheap and in season — a sneaky way to sneak some veggies into dessert. And let me tell you, this cake is so versatile. I’ve served it plain with a dusting of powdered sugar for breakfast, or with a drizzle of lemon glaze for dessert. My kids ask for this all the time — especially after school, when they can’t get enough of that cinnamon swirl. Honestly, what’s not to love? It’s the kind of recipe that feels homey and special all at once. Trust me, once you’ve made this, it’ll be in your regular rotation.
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake is as simple as mixing dry ingredients, whisking wet ones, and gently folding everything together. The key is not overmixing — that’s how you keep the cake light and fluffy. You’ll swirl a cinnamon-sugar mixture into the batter before baking, which creates those gorgeous marbled pockets of spice. The batter comes together in just a few minutes, and baking is straightforward: about 40-45 minutes in a preheated oven. Once out, it’s best to let it cool slightly before glazing or slicing. The whole process feels satisfyingly Homegrown — no fancy techniques, just good, honest baking. The smell alone will have everyone rushing to the kitchen. This recipe’s the perfect balance of easy prep and spectacular flavor — you’ll wonder why you hadn’t tried zucchini in cake before!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or gluten-free blend if you prefer)
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon salt
– ¾ cup granulated sugar
– ½ cup brown sugar, packed
– ½ cup vegetable oil (or melted coconut oil for a subtler flavor)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups shredded zucchini (squeeze out excess moisture)
For the Filling:
– ¼ cup brown sugar
– 1 teaspoon ground cinnamon
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk (or almond milk)
– ½ teaspoon vanilla extract
– Optional: a sprinkle of cinnamon or lemon zest for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish with butter or non-stick spray. Lightly dust with flour if you like — it helps the cake come out smooth. I always line mine with parchment paper for easy removal. Set aside and let’s get mixing!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This step ensures everything’s evenly distributed — crucial for a fluffy crumb. I’ve made the mistake of skipping this and ending up with pockets of baking soda — not fun, so trust me, blend these well.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, sugars, oil, and vanilla until smooth. The mixture should look slightly frothy and creamy. I tested this with almond milk once, and it made the batter even more tender — give it a try if you’re feeling adventurous!
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon — no overmixing! The batter will be thick but silky. Fold in the shredded zucchini last, making sure it’s evenly dispersed without overworking the batter.
Step 5: Prepare Filling
In a small bowl, mix the brown sugar and cinnamon. This will create that irresistible swirl of spice. I love adding a splash of vanilla or a pinch of nutmeg for extra depth — play around and see what your taste buds enjoy!
Step 6: Layer & Swirl
Spread half the batter evenly into your prepared pan. Sprinkle the cinnamon-sugar mixture over it. Follow with the remaining batter, then use a knife or skewer to gently swirl through the layers — just a few motions to create beautiful marbled patterns.
Step 7: Bake
Bake at 350°F for 40-45 minutes, until a toothpick inserted in the center comes out clean. Keep an eye on it — my oven runs hot, so I sometimes check at 38 minutes to prevent overbaking. The top will be golden and slightly cracked, with that irresistible cinnamon aroma wafting through the house.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10-15 minutes. While it cools, whisk together the powdered sugar, milk, and vanilla until smooth. Pour the glaze over the warm cake — it seeps into all the little crevices and makes each bite extra special.
Step 9: Slice & Serve
Slice once cooled but still slightly warm for the best texture. Serve plain with a cup of coffee or with extra drizzle of glaze. I love serving slices with a dollop of whipped cream or a few fresh berries, especially on lazy weekend mornings. It’s honestly just perfect for any time of day.
What to Serve It With
This zucchini coffee cake is a breakfast hero, a brunch darling, and an anytime sweet treat. For mornings, pair it with a steaming cup of your favorite coffee or chai — trust me, the cinnamon and zucchini combo makes it almost like a cozy morning hug. If you’re hosting a brunch, serve slices with fresh fruit and a spread of cream cheese or yogurt. My family loves it with a smear of butter and a drizzle of honey — simple yet divine. For dessert, it’s fantastic topped with a scoop of vanilla ice cream or a sprinkle of chopped nuts — added crunch really elevates it. And on those evenings when all you want is something comforting, a warm slice with a glass of milk or tea hits the spot. Honestly, it’s become our little family tradition — I know I’ll always have a batch or two in the fridge ready to go when the craving strikes. Plus, it travels well — perfect for sharing with friends or taking to a potluck.
Top Tips for Perfecting Your Zucchini Coffee Cake
I’ve made this cake several times, and each batch teaches me a little more. Here are my top tips for baking the best zucchini coffee cake ever:
- Zucchini prep: Always squeeze out excess moisture after shredding — this prevents a soggy bottom. I use a clean dish towel to wring out most of the water, and I swear, it makes all the difference in keeping the cake tender.
- Mixing advice: Be gentle when folding in the zucchini and when combining wet and dry ingredients. Overmixing is the enemy of fluffiness. The batter might seem thick — that’s okay! It’s supposed to be dense, but light.
- Swirl technique: To get a nice marbled pattern, add the filling in the center of the batter in dollops, then swirl with a knife in a figure-eight motion. It’s surprising how pretty it turns out!
- Ingredient swaps: Feel free to replace some sugar with honey or maple syrup for different sweetness profiles. I’ve tested this with coconut oil, and it adds a subtle tropical flavor — delicious!
- Baking variations: If your oven runs cold or hot, adjust the baking time slightly. A good rule of thumb is to start checking at 38 minutes and go from there. The toothpick test is your best friend here.
- Glaze options: For thicker glaze, add less milk. Want a citrus kick? Mix a bit of lemon zest into the powdered sugar mixture. Play around; baking is all about experimenting and personalizing!
This recipe is flexible—you can tweak it based on what you have in your pantry or just your mood that day. I’ve learned not to stress over perfection — just enjoy the process, and the results will be delicious every time.
Storing and Reheating Tips
This cake keeps surprisingly well. If you’re planning to enjoy it over a couple of days, here’s what I do:
- Room temperature: Cover tightly with foil or a cake dome — it’s best eaten within 2 days before it starts to dry out.
- Refrigerator storage: Store in an airtight container or wrapped well with plastic wrap — it keeps fresh for up to 4 days. I recommend reheating slices gently in the microwave for about 10 seconds — it makes it feel just baked again.
- Freezer instructions: Wrap slices tightly in plastic wrap, then foil. They’ll last up to 3 months. Thaw at room temp or warm up slightly in the microwave before serving. The glaze can be added fresh after reheating for that just-finished look.
For the best texture, I avoid freezing the glazed cake — the glaze tends to get a little weird when thawed. Instead, reheat slices and add fresh glaze if needed. It’s a small step that makes all the difference.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has truly become one of my favorite baking discoveries. Not only is it fuss-free and quick, but it also checks all the boxes of comfort, flavor, and a little sneaky nutrition — because let’s be honest, who doesn’t love a veggie in their dessert? It’s the kind of recipe that makes your house smell like a bakery on a lazy Sunday morning, and it’s always met with happy faces around my table. I love that you can customize it — switch up the spices, add nuts, or make it glazeless — it’s wonderfully forgiving. If you give it a try, I’d love to hear how it turns out! Do you add your own twist? Do your kids love the swirl? Drop a comment below or share your photos. Happy baking — and remember, the best recipes are those made with love and a little bit of careless joy. Enjoy every bite!
Almond Bark Drop Cookies
Ingredients
Method
- In a large saucepan, melt the peanut butter and butter over low heat. Stir until smooth.
- Add the white chocolate chips and milk chocolate chips to the saucepan. Stir constantly until both are completely melted and smooth.
- Remove the saucepan from the heat. Stir in the Rice Krispies cereal, mini marshmallows, and chopped peanuts until everything is well combined and coated.
- Drop spoonfuls of the mixture onto wax paper or parchment paper.
- Allow the cookies to set completely at room temperature or in the refrigerator until firm.
