Easy Shrimp and Asparagus Angel Hair
Honestly, I can’t tell you how many lazy Sunday mornings I’ve spent cozying up with a mug of coffee and a slice of this zucchini cinnamon swirl coffee cake. It’s one of those recipes that feels like a warm hug—layered with comforting spices, tender zucchini, and that irresistible cinnamon swirl that promises a little bit of magic in every bite. I remember making this for the first time when I had a mountain of backyard zucchinis from my garden, and I wanted to do something special with them. The smell alone when it’s baking—oh, it’s something that draws everyone into the kitchen like a magnet. My kids ask for this all the time, and honestly, it’s a lifesaver on busy nights when I want something homemade but don’t want to fuss too much. Plus, it’s a sneaky way to get in some veggies, which makes me feel better about grabbing an extra slice myself. This cake is perfect for breakfast, brunch, or even a cozy afternoon snack—trust me, once you make it, it’s going to become a regular in your house too.
What is Zucchini cinnamon swirl coffee cake?
This dreamy dessert or breakfast treat is essentially a tender, moist cake infused with grated zucchini and layered with a cinnamon sugar swirl. Think of it as a hybrid between a quick bread and a cinnamon roll, but with that sneaky veggie twist that keeps it moist and flavorful. The name—coffee cake—comes from how perfect it is alongside your morning brew, and honestly, it’s so addictive that it’s just as good any time of day. It’s a simple batter, packed with everyday ingredients—flour, sugar, eggs, and zucchinis—and transformed into something that’s cozy, sweet, and just a little nostalgic. I love how versatile it is: serve it warm with a smear of butter or a drizzle of glaze, or enjoy it cooled for a more bread-like experience. Think of it as your new go-to for when you want something sweet, satisfying, and a little bit special without much effort. And yes, it’s a hit with kids and grown-ups alike, because who can resist that cinnamon swirl?
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl coffee cake is how it balances simplicity with that wow-factor. First, the flavor—it’s layered with warm cinnamon, just enough sugar to satisfy your sweet tooth, and the subtle earthiness of zucchini that lends a natural moisture and richness. The cinnamon swirl, oh my goodness, it’s like the crown jewel—layers of aromatic cinnamon sugar that swirl into the batter, creating beautiful marbled patterns and an irresistible aroma while baking. This recipe is also incredibly forgiving; I’ve made it dozens of times, tweaking the proportions here and there, and it never fails. It’s budget-friendly too—most of the ingredients are pantry staples—and you can customize it easily. I’ve tested this with different types of milk, even almond milk, which made it even creamier. What I love most is how adaptable it is—serve it warm with a sprinkle of powdered sugar, or stiffen it up and enjoy it as a quick breakfast or afternoon treat. It’s perfect when you’re craving something sweet at 10 pm but don’t want to turn on the oven for an elaborate dessert. Plus, it’s a fantastic way to waste less zucchini—my garden always gives me more than I know what to do with!
How do you make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake is a breeze to put together—just a few basic steps, and the aroma alone will make your kitchen feel like a bakery. The batter comes together quickly, especially if you use a stand mixer or even just a whisk and a bowl. You’ll prepare the cinnamon swirl filling while your oven preheats, then gently layer and swirl it into the batter before baking. The result is a moist, tender cake with gorgeous cinnamon marbling throughout. What makes this method special is how forgiving it is; even if you’re new to baking, I promise, you’ll get beautiful, bakery-worthy results with just a little patience. Once baked, I like to let it cool slightly before glazing or serving warm—either way, it’s a real crowd-pleaser and stuff of sweet dreams.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I always use unbleached for the best flavor)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ teaspoon cinnamon (plus extra for swirl)
– 1 cup grated zucchini (squeeze out excess moisture—trust me, it makes all the difference!)
– ½ cup vegetable or canola oil
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup buttermilk or regular milk (I tested with almond milk — came out great!)
For the Filling:
– ½ cup packed brown sugar
– 1 tablespoon cinnamon
– 2 tablespoons melted butter (or coconut oil for a healthier vibe)
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– A splash of vanilla (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan or round baking dish—trust me, a bit of butter or non-stick spray is your best friend here. Line it with parchment paper if you want super easy cleanup. I always do this when I’m making a cake—it prevents sticking and makes slicing a breeze. Set the pan aside while you make the batter.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Combining dry ingredients thoroughly is key—this ensures even distribution of the leaveners and spices, so your cake rises perfectly and tastes balanced. I’ve learned to do this first so I can fold in the wet ingredients later without lumps or uneven spots.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, then add the oil, vanilla, and buttermilk. Mix until smooth. I actually test the temperature of the eggs—I like to use room temperature for better emulsification. When you mix the zucchini in here, it’s like adding extra moistness that keeps everything tender and flavorful.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Gently fold everything together with a spatula until just combined—don’t overmix! Overmixing can make the cake dense, and no one wants that. A few lumps are okay; I always tell myself it’s rustic perfection.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and melted butter in a small bowl. I love how this smells—like cinnamon toast, which is basically my childhood in a bowl. Feel free to add chopped nuts or a sprinkle of cardamom if you’re feeling fancy!
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, then sprinkle half of the cinnamon sugar mixture evenly over. Add the remaining batter on top, then sprinkle the rest of the cinnamon swirl. Using a skewer or a toothpick, swirl gently through the batter—this creates those pretty marbled patterns and ensures each bite has some of that cinnamon goodness.
Step 7: Bake
Bake for about 45-55 minutes. Start checking around the 45-minute mark—you want a toothpick inserted into the center to come out clean. Oven timing can vary, so I highly recommend setting a timer and watching for that beautiful golden top. Once it’s done, let it cool in the pan for about 15 minutes before transferring to a wire rack.
Step 8: Cool & Glaze
Allow the cake to cool slightly—this prevents the glaze from melting off immediately. Whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over the cake, letting it drip naturally down the sides. The glaze adds a nice sweetness and a little shine that makes it extra special.
Step 9: Slice & Serve
Use a sharp serrated knife for clean slices, and if you want to be fancy, wipe it clean between cuts. Serve warm or at room temperature—either way, you’re in for a treat. I love adding a dollop of whipped cream or a splash of lemon curd on the side for an extra zing. This cake is just as good the next day, too—if it lasts that long!
What to Serve It With
This zucchini cinnamon swirl coffee cake pairs beautifully with a steaming cup of morning coffee or a glass of cold milk. It’s also a lovely addition to a brunch spread—layer slices on a platter with fresh berries and a bowl of yogurt. For a more indulgent dessert, serve it warm with a scoop of vanilla ice cream, and watch everyone ask for seconds. If you’re feeling extra festive, sprinkle a little extra cinnamon or powdered sugar on top just before serving. I’ve done family brunches where the kids just can’t get enough, and weekend mornings where my husband insists this is his new favorite. Honestly, I think it’s the versatility that makes this cake so beloved: comforting enough for breakfast, fancy enough for company, and simple enough for everyday cravings.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Coffee Cake
Over the years, I’ve picked up a few tricks that make this cake turn out just right every time. Here’s what I’ve learned:
- Zucchini Prep: Always squeeze out excess moisture after grating—this helps prevent a soggy bottom. Using a clean kitchen towel or cheesecloth makes this step super easy. Fresh zucchini is best, but frozen works if you thaw and drain thoroughly.
- Mixing Advice: Never overmix once you combine the wet and dry ingredients. The batter should be slightly lumpy; that’s the secret to a fluffy texture. If you overmix, you might end up with a dense cake.
- Swirl Customization: Play with the swirl pattern—try making a figure-eight or creating a spiral for a more artistic look. You can also add chopped nuts or chocolate chips to the cinnamon swirl for fun variations.
- Ingredient Swaps: Don’t have buttermilk? No problem! Use milk with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and voilà—homemade buttermilk. Coconut sugar or honey can be used to reduce refined sugar, but keep in mind it might affect moisture content slightly.
- Baking Tips: Ovens vary, so start checking your cake around 45 minutes. The toothpick test is your best friend here. If it comes out with moist crumbs, it’s perfect; if wet batter, give it 5 more minutes.
- Glaze Variations: For a richer glaze, mix in a little cream cheese or mascarpone. Or sprinkle with chopped nuts or edible gold for holiday charm. The consistency should be pourable but not runny—if it’s too thick, add a touch more milk; if too thin, add more powdered sugar.
This is honestly my go-to for whenever I want a cozy, sweet treat that feels homemade but doesn’t demand hours of work. And every time, I learn a little more—like experimenting with different nuts or adding a splash of bourbon to the glaze for that grown-up twist. Trust me, patience and small tweaks make all the difference in creating that perfect slice.
Storing and Reheating Tips
This cake stays fresh for about 2-3 days at room temperature if covered well with a cloth or foil, but I often keep leftovers in an airtight container in the fridge—just make sure it’s well wrapped. The flavors actually intensify after a day or two, so don’t rush to eat it all right away! To reheat, a quick 10-15 seconds in the microwave or a warm oven works beautifully—just enough to bring back that cozy tenderness. If you’ve added glaze, I recommend waiting to do it until just before serving, since it can soak in overnight. Wrap the cake tightly to prevent it from drying out, and if freezing, double-wrap with plastic wrap and foil—this keeps it from freezer burn. When you’re ready to indulge, thaw it overnight in the fridge and warm gently before serving. That way, every slice tastes as fresh and comforting as the day it was baked.
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon swirl coffee cake has become a family favorite in my house, and I bet it will become one in yours too. It’s the kind of recipe that feels like a warm invitation—something that comforts and delights with every bite. I love how versatile it is; it’s equally perfect for breakfast, brunch, or a cozy snack. Plus, it’s a sneaky way to get your veggies in, which I always appreciate. Every time I make it, I think about the moments when the smell fills the house and my kids gather around eagerly asking, “Can I have a slice?” Honestly, I’ve made this countless times, tweaking the cinnamon swirl or adding chopped nuts, and it never fails to make me smile. So go ahead, give it a try—you might find yourself baking this weekly, just like I do. Happy baking!
Shrimp
Ingredients
Method
- Season shrimp with salt and pepper. Heat a large skillet on high heat.
- When skillet is hot, spray with oil and add shrimp.
- Cook shrimp about 1 to 2 minutes in each side until ALMOST cooked through and remove from the pan. Set aside.
- Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn, about 1 minute.
- Add tomatoes and season with salt and pepper. Simmer until tender, about 4 minutes.
- Add the white wine and broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.
- Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.
- While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente. Drain when done.
- After sauce simmers 10 minutes, return shrimp to sauce and finish cooking, about 1 minute (Do not overcook or shrimp will get tough).
- Add pasta to the sauce and toss well.
- Divide equally in 4 bowls.
