Easy Filipino Pork Adobo for Dinner
There’s nothing quite like waking up to the smell of something warm and comforting filling the house. For me, that’s usually a slice of this zucchini coffee cake—yes, zucchini! I know it sounds like a strange combo, but trust me, it’s one of those recipes that brings back so many memories. My grandma used to make a similar cake, and I always do this little dance of nostalgia each time I bake it. The kids love it—my little ones ask for seconds—and it’s become a bit of a weekend tradition in our house. What I love most about this is that it’s not overly sweet, so it’s perfect with a cup of coffee or tea, whether I’m rushing through busy mornings or cozying up on a lazy Sunday. Plus, sneaking zucchini into a dessert feels sneaky but totally healthy—win-win, right? If you’ve ever wanted a cake that’s moist, tender, and packed with flavor, all while sneaking in some veggies, then this one’s for you. I’ve tested this so many times now, and I promise each batch gets better—there’s just something magic about it. The smell alone brings everyone to the kitchen, eager for a slice! And honestly, it’s so simple that I always do this when I want a comforting treat without fussing over complicated steps. It’s one of those recipes I can make with my eyes closed—and still love just as much.
What is Zucchini Coffee Cake?
Think of zucchini coffee cake as the cozy, slightly indulgent cousin of those classic breakfast breads. It’s essentially a moist, tender cake that sneaks in healthy veggies—namely zucchini!—which keep it super soft and moist. The name might sound more like a breakfast muffin, but trust me, it’s elegant enough for brunch or a casual after-dinner treat. The “coffee cake” part is all about that tender crumb and a hint of cinnamon that makes it feel like a warm hug in every bite. It’s a cross between a quick bread and a coffeehouse pastry—so, perfect for mornings, but also a delightful snack anytime. The concept is simple: grated zucchini gets folded into the batter—moisture and all—and topped with a crunchy cinnamon streusel that adds a little texture and spice. What’s really fun about this recipe is how versatile it is. You can swap out the cinnamon for nutmeg or add chopped nuts if you’re feeling a little fancy. It’s a classic that’s traveled into my kitchen over the years, and honestly, I don’t think I’ll ever get tired of it. It’s such a winner—and yet so underrated—like that secret movie everyone loves but no one talks about.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how it hits all the right notes—moist, flavorful, and secretly healthy (well, kinda). The flavor profile is just right: sweet enough to satisfy that craving, but not so sweet that it’s over the top. The cinnamon and brown sugar swirl make every bite interesting, and the zucchini keeps everything so tender you’ll wonder how a simple vegetable can do all that. Plus, this recipe is so simple I’ve made it in my pajamas on a lazy Sunday morning, and it still comes out perfect. It’s honestly a lifesaver on busy nights when I want something homemade that won’t take me hours—just mix, layer, and bake. And the cost? Super budget-friendly. I almost always have all these ingredients in my pantry—flour, sugar, zucchini, cinnamon—and it’s a great way to use up that extra veggie lurking in the fridge. What’s more, it’s versatile enough to serve at just about any occasion. My kids ask for this all the time, especially when they know it’s fresh out of the oven—trust me, the smell alone will bring everyone running. I’ve shared this at brunch parties, potlucks, and lazy weekday mornings, and it’s always a hit. Honestly, this cake is one of those recipes that makes me feel like I’ve got a little bit of magic—simple ingredients transforming into something comforting and delicious.
How do I make Zucchini Coffee Cake?
Quick Overview
This cake is a breeze to put together—no fancy equipment needed. It starts with grating zucchini, mixing up a basic batter, and layering everything in a pan with a cinnamon-sugar swirl on top. The best part? The entire process from start to finish takes around an hour, making it perfect for an impromptu breakfast or a sweet snack. Once baked, it comes out golden and fragrant, with that irresistible crunchy cinnamon topping. My secret tip? I always let it cool just a bit before glazing or slicing—nothing beats that perfect, tender crumb standing tall. It’s honestly one of those recipes that feels like a warm hug, but without the fuss.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 medium zucchinis, sliced or shredded finely)
– 1 ½ cups all-purpose flour (or gluten-free blend if you prefer)
– 1 cup sugar (white or a mix of brown and white, your call)
– ½ cup vegetable oil (or melted butter—trust me, it’s richer that way)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon cinnamon
For the Filling:
– ¼ cup packed brown sugar
– 1 teaspoon cinnamon
– 2 tablespoons melted butter
*Optional: chopped nuts or chocolate chips for extra fun*
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk or cream
– A splash of vanilla or lemon zest for brightness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Butter or line a 9-inch square or round baking pan—trust me, a little butter on the sides helps with that lovely golden crust. If you want a super easy clean-up, parchment paper is your friend. I do this every time—it just makes everything neater, especially when you’re eager to dig in.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This ensures everything is evenly distributed. I’ve learned that proper mixing helps avoid gloopy patches of baking soda or uneven flavor—small wins, but they matter.
Step 3: Mix Wet Ingredients
In another big bowl, whisk the eggs with the oil and vanilla until smooth. Then, add the grated zucchini and stir until combined. I always squeeze out any excess moisture from the zucchini with my hands or a clean towel—this step prevents the batter from being too watery and keeps the cake tender.
Step 4: Combine
Slowly fold the dry ingredients into the wet mixture—no overmixing! Just stir gently until everything is just combined. Overmixing can make the cake dense, and no one wants that mushy crumb. Keep it light and fluffy—trust me, it makes a difference.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and melted butter in a small bowl. This will be your cinnamon-sugar swirl—think of it as the sprinkle of magic that makes this cake special. If you’re feeling nuts or chocolate, sprinkle those in now.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, then sprinkle half of the cinnamon sugar on top. Add the rest of the batter, smoothing it out gently. Use a toothpick or a skewer to swirl the cinnamon mixture into the batter—this creates those beautiful marbled pockets that make each bite a little surprise.
Step 7: Bake
Pop it into the oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked—so pretty! Keep an eye on it from the 40-minute mark; ovens vary, and I’ve burnt a few by letting it bake too long. Every oven has its quirks, so let your nose and those golden edges guide you.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. Once it’s just barely warm, drizzle with your simple glaze—powdered sugar mixed with milk and vanilla. If you prefer, skip the glaze or sprinkle a little powdered sugar for a more rustic look.
Step 9: Slice & Serve
Use a sharp serrated knife for clean cuts. I like to wait until it’s fully cooled so it slices neatly—warm cake tends to crumble. Serve with a cup of coffee, fresh fruit, or just as is—you’ll find it disappears quickly in my house!
What to Serve It With
This cake is versatile, so it goes with lots of things. For breakfast, I love pairing it with a mug of strong coffee or a frothy cappuccino. Nothing beats waking up to that warm, cinnamon aroma mixing with your morning brew. On a lazy weekend brunch, I’ll serve slices alongside creamy Greek yogurt or a dollop of whipped cream—because hey, why not indulge a little? It’s also fantastic as an afternoon snack with a big glass of milk or a chai latte. And when family comes over, I’ll dust it with powdered sugar, slice it up elegantly, and set it on a pretty platter. My kids actually ask for this all the time, and I swear, it’s become our family’s little secret for a cozy, satisfying treat. It’s just the right balance of comfort and freshness—that gentle sweetness and tender crumb make everyone feel right at home. Plus, I’ve found that it’s especially good when you want something sweet but not overly rich—kind of like a healthy-ish dessert that you don’t feel guilty about later.
Top Tips for Perfecting Your Zucchini Coffee Cake
I’ve made this so many times, and a few tricks have really helped me get it just right. First, when grating zucchini, I always do this on the finest side of my box grater and then squeeze out as much moisture as possible—I learned this the hard way after a few soggy cakes! Moisture is your enemy here because too much—trust me—will make the batter runny, and the cake won’t set properly. Instead, I gently squeeze or press the zucchini in a clean kitchen towel to extract excess water. Secondly, always fold the batter gently; overmixing isn’t just a baking myth—it’s real. It can turn your lovely fluffy cake into a dense mess. When mixing the dry and wet, just stir until they’re barely combined—that’s the secret to a tender crumb. As for the cinnamon swirl, I like to sprinkle a little more on top of the batter before baking; it creates gorgeous, gooey pockets that look like little swirls of love. If you want to switch things up, you can add chopped walnuts or chocolate chips—just sprinkle them into the filling or batter for extra texture. When baking, I always position the rack in the middle—hot spots in the oven can cause uneven baking. And always check early—the toothpick test is your best friend. If you see wet batter, give it a few more minutes, but don’t overbake. A slightly gooey center is just right, and remember, it continues to set as it cools. As for the glaze, I tested it with a splash of lemon zest, and it brightened up the flavor beautifully. Trust me, small tweaks like that really elevate this already-delicious cake.
Storing and Reheating Tips
This cake keeps surprisingly well—I’ve found that it stays moist for about 2 days at room temperature, covered loosely with foil or a cake domed cover. Once it’s cooled completely, I like to store leftovers in an airtight container in the fridge if I want to keep it fresh longer. It’s still incredibly tasty after a day or two, just chilled or gently warmed in the microwave for about 15 seconds. For longer storage, I wrap slices tightly with plastic wrap and freeze them—this way, I always have a little treat on hand. To thaw, just leave it on the counter for a bit or pop it in the microwave for a few seconds. When rewarming, I aim to keep it gentle so the moisture stays locked in; I don’t recommend reheating it too hot or it might dry out. If I haven’t glazed it yet, I usually hold off on the glaze to add just before serving—this keeps it fresh and shiny. A quick note: if you’re going to add the glaze later, I suggest warming the cake slightly so the glaze melts slowly into the crumb, creating a beautiful finish. Your leftovers will still be soft and delicious, and the flavors deepen overnight—perfect for the next day’s breakfast or snack attack.
Frequently Asked Questions
Final Thoughts
If you’re looking for a cozy, flavorful way to start your day—or just need a comforting treat for any time—give this zucchini coffee cake a try. Over the years, it’s become such a staple in my kitchen because it’s easy, adaptable, and irresistibly good. The best part? It’s a sneaky veggie that turns into something delightfully indulgent. Whether I’m serving it for brunch, packing it in the lunchbox, or just sneaking a slice for myself after the kids have gone to bed, it never fails to bring a little happiness. I encourage you to experiment with your favorite spices, add nuts or chocolate, or even try different glazes—this recipe is a canvas for your culinary creativity. Once you make it a few times, you’ll see—it’s one of those recipes that suddenly feels like a warm, familiar friend in your kitchen. Happy baking! And I’d love to hear how yours turns out—drop a comment or share your twists. Remember, the kitchen is your haven, so have fun and enjoy every bite.
Filipino Pork Adobo
Ingredients
Method
- Place pork, soy sauce, vinegar, water, garlic, peppercorns, bay leaves, and jalapeño (if using) in the slow cooker.
- Cover and cook on low for 6 to 8 hours, turning halfway through.
- Remove the pork, shred with two forks, and return to the slow cooker for an additional hour to absorb flavors.
- Discard bay leaves and serve the pork over rice, garnished with chopped scallions.
