Easy Chicken Pesto Bake Recipe
I still remember the first time I made this zucchini swirl coffee cake. It was late summer, the kitchen was filled with the sweet aroma of fresh zucchini, and my kids were begging me to try something new. I was a bit hesitant because, honestly, who thinks zucchini and cake belong in the same sentence? But let me tell you—this is one of those recipes that surprises you every time. It’s moist, slightly sweet, with a beautiful marbled swirl of cinnamon and zucchini, and it’s perfect with a cup of coffee on a lazy weekend morning. My friends always ask for the recipe after I serve it—trust me on this one, it disappears in minutes at my house! Whether you’re a seasoned baker or just looking for a quick yet impressive treat, this zucchini swirl coffee cake will quickly become a family favorite. And the best part? It’s so easy that I usually throw it together on a busy night when I need something comforting and homemade. Grab your zucchini and let’s get baking! This one’s a lifesaver on busy nights for sure.
What is Zucchini Swirl Coffee Cake?
Think of this as a twist on the classic coffee cake, but with a sneaky vegetable upgrade. The name might sound fancy, but it’s really just a simple, crumbly cake with a luscious cinnamon swirl running through the middle—kind of like a marble cake, but with a healthier veggie punch. The zucchini, shredded finely, adds moisture without making it dense. It’s essentially cake meets vegetable, but the secret is in how well it blends with the cinnamon and sugar swirls to create this incredible flavor harmony. This recipe has roots in my childhood, where I learned to appreciate the magic of baking ‘hidden’ vegetables that are kids-friendly—and adults love, too! It’s perfect for breakfast, brunch, or even a sweet afternoon snack. Plus, you can tweak it easily: add nuts, swap the zucchini for carrots, or make it gluten-free. Think of it as your new go-to that impresses everyone, even those who say they don’t like zucchini!
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how it manages to be both indulgent and sneaky healthy. It’s got that warm cinnamon aroma that instantly makes your kitchen feel cozy. The flavor? Oh, it’s a lovely balance of sweet and spicy, with a chewiness from the shredded zucchini—without the sogginess. You can practically smell the cinnamon and vanilla wafting as it bakes, and honestly, I sometimes catch myself just opening the oven to inhale the scent again. It’s super simple to make, even if you’re not a pro baker. I’ve made this countless times, and it never fails to turn out moist and crumbly—my kids ask for seconds every single time. What’s more, it’s budget-friendly too. I usually keep a bag of zucchinis in the fridge, and this recipe is my go-to when I want a quick treat without running to the store. The versatility is also fantastic—you can serve it warm or cold, topped with a dollop of whipped cream or just plain. Honestly, this one’s a keeper for breakfast, brunch, or whenever you need a cozy slice of homemade goodness.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake comes together in just a few straightforward steps. You start by shredding your zucchini and mixing it into a buttery, sweet batter. While that’s baking, you prepare a simple cinnamon-sugar filling that gets layered in the middle. The swirl effect is achieved by layering half the batter, spreading the cinnamon mixture, then adding the rest of the batter on top and swirling it gently with a knife. Just pop it into the oven, bake until golden, and let it cool a bit before glazing or serving plain. What makes this method special? The layered swirl creates a beautiful marbled appearance, and the zucchini keeps the cake unbelievably moist. Plus, I tested this with almond milk and it actually made it even creamier—so feel free to experiment with dairy or plant-based options. It’s honestly foolproof, and you don’t need fancy ingredients—just the staples you already have in your pantry and fridge. Trust me, once you try this, it’ll become your go-to treat!
Ingredients
For the Main Batter:
- 2 cups grated zucchini (about 2 medium zucchinis, finely shredded)
- 1 ½ cups all-purpose flour (or gluten-free blend if you prefer)
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (or coconut oil for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- ¼ cup packed brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup finely chopped nuts (optional, walnuts are great)
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or plant-based milk (adjust for desired thickness)
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Butter or line a 9-inch square baking pan with parchment paper—trust me, this makes for easier cleanup and neat slices. I like to grease the sides generously so the cake doesn’t stick, especially if I’m using a non-stick spray combined with a little flour.
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. I always do this first to ensure everything’s evenly combined. A well-mixed dry base gives your cake a nice rise and even texture. It’s one of those steps that seem small but really matters in the final crumb.
Step 3: Mix Wet Ingredients
In another bowl, whisk your eggs, melted butter (or oil), vanilla, and grated zucchini. I like to squeeze out a little excess moisture from the zucchini with a clean towel before mixing—less sogginess that way. When I first started, I didn’t do this, and my cake turned out a bit too damp, so trust me on that one.
Step 4: Combine
Pour the wet mixture into the dry, and gently fold it together—don’t overmix! Stir just until combined—you want to keep that light, airy crumb. Overmixing can make the cake dense and tough, which defeats the purpose of using zucchini for moisture.
Step 5: Prepare Filling
In a small bowl, mix together the brown sugar and cinnamon. If you’re adding nuts, stir those in, too. This mixture is what creates the beautiful swirl—think of it as the cake’s secret dance partner, winding through each slice.
Step 6: Layer & Swirl
Spread half the batter in your prepared pan. Then sprinkle the cinnamon-sugar mixture evenly over the top. Add the remaining batter on top in dollops—don’t spread it out too much, as we want the swirl to be visible. Use a knife or skewer to swirl the batter gently—kind of like making a marble cake—creating beautiful streaks of cinnamon and zucchini running through.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes. Keep an eye on it—mine is usually ready around the 42-minute mark. You’ll know it’s done when a toothpick inserted in the center comes out clean. The top should be golden, and the house will smell like warm cinnamon and vanilla—my favorite baking smell.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes—this helps it set so it doesn’t fall apart when you slice it. Then, transfer it to a wire rack if you like, or leave it in the pan. Drizzle the glaze over the warm cake and let it set for about 10 minutes. Trust me, a little glaze makes it even more irresistible!
Step 9: Slice & Serve
Slice into squares or rectangles, whichever you prefer. Serve it warm or at room temperature—my family loves it both ways. Honestly, a dollop of whipped cream or a dusting of powdered sugar is the perfect finishing touch if you want to elevate it a bit. It’s cozy, sweet, with a hint of cinnamon, and full of that classic cake-y texture everyone loves. I promise, once you bake this a couple of times, you’ll be giving it as gifts and serving it to friends—because who doesn’t love a good zucchini surprise?
What to Serve It With
This zucchini swirl coffee cake is incredibly versatile. For breakfast, I love pairing it with a strong cup of coffee or a lightly sweetened latte—I always do this when I want a comforting start to my day. The moist crumb and cinnamon aroma are perfect to kick off a lazy Sunday morning, and the kiddos love it with a glass of milk or apple juice—the little ones especially enjoy the bits of zucchini hidden inside! On brunch days, I add a dollop of mascarpone or a drizzle of honey on top, paired with fresh fruit on the side. It makes the perfect, not-too-sweet dessert after dinner, especially with a scoop of vanilla ice cream or a swirl of whipped cream. When I want a cozy snack, I’ll cut thick slices and warm them slightly, then serve with tea—or even a glass of warm apple cider. It also travels well—packed in a container, it’s great for picnics or potlucks. This cake is all about comfort, connection, and that homey, inviting smell. I’ve also experimented with topping it with chopped nuts or even a sprinkle of turbinado sugar before baking for an added crunch—delicious! Whatever your mood, this cake fits right in.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
After making this recipe dozens of times, I’ve picked up a few tricks that always help me get that perfect crumb. First, when shredding zucchini, I always squeeze out excess moisture using a clean dish towel—absolutely essential. Too much moisture and your cake ends up a little soggy, which you definitely want to avoid. I learned this trick after a few disappointing batches! Second, be gentle when folding wet and dry ingredients; overmixing can lead to dense, rubbery texture. If you notice your batter is very thick, I sometimes add a splash of milk or almond milk to loosen it up—this makes the cake even fluffier. When layering the batter, don’t rush—spread it carefully and swirl gently for a neat marbled effect. For the cinnamon filling, feel free to adjust the sugar and cinnamon amounts to suit your taste—more cinnamon if you love a punchy spice, less if you prefer subtler flavor. I tested swapping out butter for coconut oil and it worked beautifully, giving the cake a slight coconut aroma that complements the zucchini well. In the baking stage, oven temperature can vary—if your oven tends to run hot, reduce the temp slightly or bake a few minutes less. I also recommend toothpick testing in the center—better safe than underbaked. The glaze is optional, but I find it pulls the flavors together; if you want a richer finish, a cream cheese glaze is a lovely variation. Honestly, a little patience during the swirl and proper cooling make all the difference. I’ve learned to avoid over-swirling, which can blend the layers too much—less is more here. And lastly, I always suggest baking this in the morning—your house will smell like cinnamon happiness for hours!
Storing and Reheating Tips
This cake stays fresh surprisingly well. If you’re planning to serve it the same day, keep it covered with a clean towel or stored in a loose container at room temperature—up to two days without issue. For longer storage, I love wrapping slices tightly with plastic wrap or placing them in an airtight container and refrigerating—this keeps it moist and fresh for about 4 days. When reheating, I usually do a quick 10-15 seconds in the microwave—just enough to warm it through without drying it out. If you prefer it cold, just pop a slice in the fridge and enjoy later. Freezing is also an option—wrap individual slices tightly in foil, then place in a freezer-safe bag. It’ll last up to a month this way. When ready to eat, thaw at room temperature or gently warm in the microwave. Note: if you’ve glazed the cake, wait to add the glaze until just before serving or when you’re reheating—this keeps it fresh and shiny. Trust me, I’ve tested all the methods, and this cake will taste just as good fresh or warmed up later. Just keep an eye on moisture—don’t leave it uncovered for too long in the fridge or freezer—moisture loss can make it dry out.
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake is more than just a recipe—it’s comfort in every slice. I love how it combines the healthiness of zucchini with the indulgence of cinnamon and sugar, making it irresistible whether for breakfast or dessert. Over the years, I’ve modified and perfected this, learning that a squeeze of zucchini moisture and gentle folding are key to that perfect tender crumb. My family always asks for it during lazy Sunday mornings, and honestly, I can’t blame them. It’s a treat that’s easy to whip up, budget-friendly, and endlessly customizable. Plus, I love thinking about ways to tweak it—adding chopped nuts, swapping in pumpkin for fall, or mixing in some chocolate chips for an extra chocoholic version. If you give it a try, I’d love to hear how your version turns out! Happy baking, and enjoy every warm, cinnamon-scented bite!
Chicken Pesto Bake
Ingredients
Method
- Wash chicken and dry with a paper towel. Slice chicken breasts horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
- Preheat the oven to 400° F. Line a baking sheet with foil or parchment for easy clean-up.
- Place the chicken on the prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
- Bake for 15 minutes or until chicken is no longer pink in the center. Remove from oven; top with tomatoes, mozzarella, and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
- To Grill: Grill chicken over medium flame on both sides until cooked through in the center. Lower flame, top chicken with pesto, tomatoes, and cheese, and close grill until cheese melts.
