Easy Messy Joe Garlic Bread Recipe
If you’ve ever had that one dessert that instantly makes you feel like you’re wrapped in a warm hug, this zucchini coffee cake is it for me. I remember the first time I made it—my kids clamored around the kitchen, gobbling it up before it even cooled. It’s incroyable how such a simple ingredient like zucchini can turn into something so tender, sweet, and full of flavor. Plus, it’s one of those recipes that I always do this when I need a quick comfort fix or a lovely brunch treat. And honestly, it’s kind of sneaky—I don’t think anyone ever guesses there’s sneaky veggies hiding inside! This one’s a lifesaver on busy nights when I don’t have time to bake from scratch but still crave something freshly baked and just a little indulgent. Trust me, your family will ask for this again and again. It’s comfort food at its best—moist, fragrant, and impossible to resist.
What is Zucchini Coffee Cake?
Think of zucchini coffee cake as the lovechild of a classic crumb cake and a cozy brunch favorite. It’s essentially a tender, moist cake made with shredded zucchini—so sneaky and smart because it adds moisture and a subtle veggie sweetness without overpowering the flavor. The name “coffee cake” comes from its crumbly topping and the fact that it’s perfect when enjoyed with a morning cup, but honestly, it’s great anytime. The cake’s moistness comes from the zucchini, which keeps it fresh longer, while that cinnamon-sugar streusel topping adds a delightful crunch. This dish is versatile enough to serve at breakfast, brunch, or a casual dessert—just warm it up with a drizzle of glaze or a dusting of powdered sugar. Think of it as a blanket for your taste buds—a warm, comforting hug on a plate.
Why you’ll love this recipe?
There are so many reasons why I reach for this zucchini coffee cake time and time again, but I’ll start with the flavor. It’s got this lovely balance of sweet, spice, and a hint of earthy zucchini—plus, the cinnamon-sugar topping just makes it irresistible. What I love most about this is how incredibly easy it is to make. Honestly, I’ve tested this with just about every ingredient variation I could think of, and it always turns out perfectly. It’s also super budget-friendly because zucchini is one of those vegetables that’s always in season and cheap, yet it elevates the whole cake. And let’s talk versatility—my family asks for this with a dollop of whipped cream, a dusting of powdered sugar, or even a drizzle of caramel. It’s a crowd-pleaser that fits into so many moments—casual weekend mornings, when you want something quick and cozy, or a dessert for that dinner party you’re hosting. Plus, it keeps well, which means I can enjoy leftover slices the next day, warm or cold, and it still tastes divine.
How do I make Zucchini Coffee Cake?
Quick Overview
This cake is a classic do-it-yourself project, but I promise, it’s so simple you’ll wonder why you ever bought boxed mixes. First, you shred some zucchini and squeeze out the excess moisture — very important! Then, you mix up your wet ingredients like eggs, oil, and vanilla, and fold them into your dry ingredients with a light hand. The batter comes together quickly and smoothly, and then you pour half into your prepared pan, sprinkle on the cinnamon-sugar streusel, add the rest of the batter on top, and swirl it gently. It bakes for about 40-45 minutes, and the smell alone will have everyone rushing to the kitchen. Once out of the oven, the cake cools just enough to slice easily, and I love drizzling it with a simple glaze or dusting with powdered sugar for that perfect finishing touch.
Ingredients
For the Main Batter:
- 2 cups shredded zucchini (about 2 small zucchinis) — I always do this when zucchinis are in season; just grating and squeezing out moisture makes the cake so much lighter.
- 1 ½ cups all-purpose flour — I prefer unbleached for that nutty flavor.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon — my secret ingredient for that warm aroma.
- 1 cup granulated sugar
- ½ cup vegetable or canola oil — but I’ve tested with melted butter, and I loved the richness it added.
- 3 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup chopped nuts (optional but highly recommended for crunch)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by preheating my oven to 350°F (180°C). Then I grease a 9-inch round cake pan or square baking dish—whatever you have on hand, really. Lining it with parchment paper is a good move too, so the cake doesn’t stick when you serve it. While the oven heats, I prepare my zucchinis—grate them with a box grater, then give them a good squeeze to remove excess moisture. A dry zucchini makes all the difference for a fluffy, tender cake.
Step 2: Mix Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures even distribution of the leavening agents and spice. I’ve learned that sifting isn’t always necessary but mixing thoroughly is—trust me, it prevents clumps and uneven rising.
Step 3: Mix Wet Ingredients
In a large bowl, I beat the eggs, sugar, oil, and vanilla until well combined—about 30 seconds of vigorous whisking. The mixture should look slightly frothy. If I’m using a stand mixer, I do this on medium speed. This step is key because it aerates the batter, giving the cake a lovely lightness.
Step 4: Combine
Next, I gently fold the dry ingredients into the wet mixture, doing it in stages and using a spatula. The key here? don’t overmix. Overmixing can lead to a dense crumb, and no one wants that. I stop once the flour streaks disappear—just enough to blend everything evenly.
Step 5: Prepare Filling
In a small bowl, I mix the brown sugar, cinnamon, and nuts (if using). This adds that irresistible sweet-spicy crunch—my kids ask for seconds just for the topping! I set this aside for layering later.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, smoothing it out with a spatula. Then sprinkle all of the cinnamon-sugar mixture evenly over the top. Add the remaining batter on top and gently swirl with a toothpick or knife to create pretty, marbled swirls. Just don’t overdo it—you want those gorgeous ripples, not a muddy mess.
Step 7: Bake
Pop it in the oven for 40-45 minutes. It’s ready when a toothpick inserted in the center comes out clean. I always start checking around 38 minutes because ovens vary—better to pull it out a little early than overbake. The smell that fills the house during baking is absolutely heaven, like cinnamon and warm vanilla spilling into the air.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. Once cooled slightly, I drizzle with a simple glaze (powdered sugar mixed with milk and vanilla) or just dust with powdered sugar. The glaze adds that glossy, sweet finish, but honestly, it’s just as good plain—especially when still warm.
Step 9: Slice & Serve
I use a serrated knife for clean cuts. Warm slices are my favorite, especially with a dab of butter or a splash of cream. This cake pairs beautifully with coffee, tea, or just a tall glass of milk. It’s perfect for a casual breakfast or an afternoon pick-me-up. Trust me, once you try it, it’s going to be a new staple in your baking repertoire!
What to Serve It With
This zucchini coffee cake is incredibly flexible—once you’ve got the basic recipe down, you can adapt it for all sorts of occasions. For breakfast, I love serving it with a strong cup of coffee and a bit of cream. It’s so comforting and hits all the right notes of sweetness and spice. Sometimes, I add a dollop of Greek yogurt or a smear of mascarpone to elevate it for brunch—they love those extra creamy bites. If I’m offering it as a dessert, I prefer to serve it slightly warmed with a drizzle of caramel or a splash of vanilla ice cream—it’s like a cozy, portable dessert that feels a little fancy. When I want something more casual, slices go perfectly with a big mug of tea, and I even pack leftovers in the kids’ lunch boxes—trust me, it disappears in minutes at my house. It’s one of those recipes that makes everyone feel like they’re having a treat, no matter the time of day.
Top Tips for Perfecting Your Zucchini Coffee Cake
One thing I’ve learned after making this cake dozens of times is that moisture is everything. Squeezing out that zucchini properly prevents sogginess and keeps the cake fluffy. I’ve tested this with various zucchinis—big, small, organic, not—and the key is the moisture squeeze. Also, when mixing the batter, I always fold, never stir vigorously. Overmixing makes the crumb dense, and I want it light and airy. If you’re feeling brave, try swapping some of the flour for almond meal for a richer, nuttier flavor—or maple sugar instead of white sugar for a deeper sweetness. When swirling the batter, I like to use a skewer or knife in a figure-eight pattern for a pretty, marbled finish. Don’t forget to test for doneness—my oven runs hot, so I always start checking around 38 minutes. As for glazing, I’ve experimented with lemon juice or honey to add a different flavor twist—trust me on this, a little citrus zing brightens the whole thing. The more I bake this, the more I learn what small tweaks make a big difference—like adding a sprinkle of sea salt on top before baking, which enhances the cinnamon aroma.
Storing and Reheating Tips
This cake stays wonderfully moist and fresh for a few days if stored properly. I usually cover leftovers with a clean towel or keep them in an airtight container at room temperature—up to two days, no problem. After that, I pop slices into a refrigerator, where they keep well for about 4-5 days. My trick for reheating is to do it gently—warm slices in the microwave for about 20 seconds or so, just enough to revive that fluffy texture. If I want to keep it longer, I wrap slices tightly in plastic wrap and freeze them—then thaw at room temp or gently warm when craving that cozy bite. I usually add the glaze only when serving or when the cake is fresh out of the oven—this keeps the topping from getting soggy or melting away. Trust me, a little planning goes a long way. This cake is so forgiving and patient; it’s just a matter of storing it right and giving it gentle warming so it’s just as delightful as when fresh.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has become a staple for me — it’s like baking a little piece of home every time. The combination of moist crumb, cinnamon warmth, and that crunchy streusel topping hits all the right notes. Plus, sneaking zucchini into something so indulgent makes me feel a little bit virtuous — as if I’m feeding my family something wholesome and cozy. I’ve shared this recipe with friends, and they all tell me it’s the best zucchini cake they’ve ever had. Whether it’s a lazy weekend brunch, a potluck, or a just-because treat, it always brings smiles. Don’t be surprised if you find yourself making it over and over—seriously, once you taste that first slice, you’re hooked. I’d love to hear how yours turns out—leave a comment or share your own twist! Happy baking, my friend—with this simple, heartfelt recipe, you’re about to make some delicious memories.
sloppy joe
Ingredients
Method
- Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil. Set aside.
- Remove your loaf of garlic bread from the freezer to allow it to thaw while you prepare the sloppy Joe mixture.
- In a large skillet, on medium-high heat, add the unsalted butter and chopped onions. Saute the onions until soft and translucent.
- Add the lean ground beef to the skillet and brown the meat for 5-6 minutes or until fully cooked and no pink remains. Drain any excess fat and liquids from the skillet.
- To the skillet of browned ground beef and onions, on medium heat-low heat, add the sloppy Joe sauce, salt, and black pepper. Stir and simmer the sloppy Joe mixture for 5 minutes.
- While your sauce is simmering, remove the loaf of garlic bread from the wrapper and open the loaf. You may need to use a butter knife to help separate the two sides of the loaf. Place both sides of the garlic bread, butter side up, onto the prepared baking sheet.
- Divide the sloppy Joe mixture evenly between the two pieces of garlic loaf. Be sure to spread the mixture out into an even layer.
- Top each of the loaves with 1 cup of the shredded Colby jack cheese.
- Bake for 15-18 minutes or until the cheese is melted and bubbly.
- Allow the sloppy Joe loaves to cool slightly before garnishing with optional chopped fresh parsley and slicing the bread into 2-inch wide breadsticks.
