Sweet Treats How to Make Marshmallow Cookies
There’s nothing quite like the smell of a warm coffee cake wafting through the house early in the morning. I remember grabbing a piece before rushing off to school—or sneaking a slice after a long day when I just needed a little comfort. This zucchini coffee cake is one of those recipes I’ve made countless times, and it always disappears in minutes at my house. It’s not overly sweet, so it’s perfect for breakfast or an afternoon snack, but that cream cheese swirl? Trust me, it makes it feel just a little special. Plus, I love sneaking zucchini into baked goods—my kids actually ask for this one all the time, and I get to feel better about sneaking in extra veggies. The best part? It’s incredibly easy to make, with simple ingredients you probably already have lying around. Whether you’re cozying up with your morning coffee or having friends over for brunch, this is a recipe I know you’ll love—perfectly moist, full of flavor, and just the right balance of sweet and cheesy. Now, let’s get baking!’
What is Moist Zucchini Coffee Cake?
This moist zucchini coffee cake is basically a welcoming hug in dessert form. Think of it as a deliciously tender loaf or cake that’s packed with grated zucchini—think it as a sneaky way to get extra greens into your day. The name ‘coffee cake’ might make you think of something fancy, but honestly, it’s just a simple cake you enjoy with your morning cup or mid-morning tea. What makes it special is the fluffy, moist crumb paired with that luscious cream cheese swirl running through the middle. It’s essentially a cross between a quick bread and a dessert, designed to be easy to slice and serve. I love how the zucchini keeps the cake ridiculously moist without making it heavy, and the swirl adds a little tang that balances the sweetness perfectly. It’s also versatile—you can top it with a dusting of powdered sugar or a little extra glaze if you’re feeling fancy, or keep it simple and let the flavors shine.
Why you’ll love this recipe?
What I love most about this moist zucchini coffee cake is how it combines all my favorite things—moisture, flavor, and a touch of indulgence—without feeling heavy or overly sweet. The grated zucchini keeps the texture super tender, and it’s honestly a lifesaver on busy nights when I need a quick dessert or breakfast option. The ingredients are straightforward and budget-friendly, which makes it perfect for using up those last zucchinis from the garden or the store. Plus, it’s highly versatile—you can enjoy it warm with a bit of butter, or cool it and serve slices with coffee or tea. I’ve also tested this by replacing the sugar with honey, and it turned out even slightly moister, with a lovely natural sweetness. My kids ask for this all the time, and I swear, it beats any store-bought muffin or loaf. And hey, the fact that I can sneak zucchini into their diet without much fuss? That’s a total win. Trust me on this—once you make it, it’ll become a go-to for lazy weekends and weeknights alike.
How do I make Zucchini Coffee Cake?
Quick Overview
This recipe is all about simple steps that come together quickly. Grate your zucchini, mix dry ingredients, then wet, fold everything gently together, layer with that irresistible cream cheese swirl, and bake until golden and fragrant. The key is not overmixing—just gently combine everything so the cake stays tender and moist. The swirl adds visual appeal and a tang that balances the sweetness, making every bite a treat. It’s honestly foolproof once you get the hang of layering and timing—great for bakers of all levels. And because I used common pantry ingredients, you probably don’t even need a trip to the store. It’s an easy, satisfying bake that always makes my kitchen smell incredible!
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour (I always use unbleached for a little boost of flavor)
- 1 cup granulated sugar (or coconut sugar for a healthier twist)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (because everything’s better with a touch of warm spice)
- ¾ cup vegetable oil (trust me, I tested this with applesauce and it’s still moist but less rich!)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (squeezed out a little to remove excess moisture)
For the Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar (adjust for sweetness)
- 1 teaspoon vanilla extract
For the Glaze (optional but lovely):
- ½ cup powdered sugar
- 1–2 tablespoons milk or cream
- A splash of vanilla or lemon juice for flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan lightly with butter or non-stick spray. I like lining mine with parchment paper for easy removal. Getting the pan ready ahead saves a rush later on.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Breaking up any lumps ensures the leavening agents are evenly distributed, giving your cake a nice rise and tender crumb.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, oil, and vanilla until smooth. I always do this step first because it helps the eggs incorporate better. Then add the grated zucchini—make sure to squeeze out excess moisture so your batter isn’t soggy. Too much moisture can make the cake dense instead of light and fluffy.
Step 4: Combine
Gently fold the wet ingredients into the dry mixture, just until combined. Overmixing creates gluten, which can toughen the cake—so stir lightly and stop before everything is just blended. The batter will be thick but moist.
Step 5: Prepare Filling
In a small bowl, blend the softened cream cheese, powdered sugar, and vanilla until smooth. I sometimes add a pinch of lemon zest or a sprinkle of cinnamon here for extra flavor. This creamy layer is what elevates this simple loaf into something special.
Step 6: Layer & Swirl
Pour half of the batter into the prepared pan, spreading evenly. Drop spoonfuls of the cream cheese mixture around, then cover with the remaining batter. Using a knife or skewer, gently swirl through the layers to create a marbled effect—don’t overdo it, or you’ll lose the contrast. Aim for a pretty, random pattern that teases the tongue.
Step 7: Bake
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Every oven is different, so start checking around the 38-minute mark. Your kitchen will be filled with that irresistible smell—that warm cinnamon, the hint of vanilla, and the hint of zucchini. It’s hard to resist!
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. If you want a glossy finish, whisk together the powdered sugar, milk, and vanilla and drizzle over the top once the cake is just barely warm. It’s that perfect finishing touch that makes it look as inviting as it tastes.
Step 9: Slice & Serve
Once completely cooled, slice into squares or wedges. The texture is so tender, I sometimes wait until they’re just slightly warmed to serve—go ahead and add a dollop of whipped cream or a sprinkle of nuts for extra flair. I promise, this cake never lasts long around my family.
What to Serve It With
This moist zucchini coffee cake is versatile enough to enjoy at any time of day. For breakfast, serve it alongside a strong cup of coffee or tea, maybe with a smear of butter or a drizzle of honey. My kids love it as a mid-morning snack during school break. On weekends, I sometimes dust it with powdered sugar or add a quick drizzle of lemon glaze for a prettier presentation—my sneaky way of making it feel a little more special. For brunch, pairing it with fresh fruit or a handful of nuts elevates it to a lovely centerpiece. And as a dessert, it’s perfect on its own or with a scoop of vanilla ice cream. When I want that cozy, comforting vibe, I warm a slice and top it with a dollop of mascarpone or Greek yogurt. Trust me, it’s a crowd-pleaser, and I love how it’s a bit of a healthier sweet treat thanks to the zucchini. Plus, the leftovers (if you have any!) are just as good the next day—moist, flavorful, and cozy as ever.
Top Tips for Perfecting Your Moist Zucchini Coffee Cake
After making this hundreds of times, I’ve picked up a few tricks that help make it foolproof. First, always squeeze out excess moisture from your grated zucchini—it prevents sogginess. I’ve learned that using a fine grater helps achieve a softer, more uniform crumb, but a box grater works just fine. When mixing the batter, be gentle—overmixing is the enemy of tenderness. I like to fold stuff in with a spatula instead of whisking vigorously. For the swirl, I’ve experimented with different flavors—adding a pinch of cinnamon or lemon zest to the cream cheese makes each version special. Trust me on this: don’t worry if your swirl isn’t perfectly uniform. That marbled look is part of the charm! If you want a sweeter cake, sprinkle brown sugar or chopped walnuts on top before baking. Or, for a nutty twist, fold in pecans or walnuts into the batter. As for baking, I always position my rack in the center for even heat, but if your oven runs hot, tent it with foil halfway through baking. The glaze is optional, but I swear it adds just the right touch of shine and extra flavor. I like to make mine slightly thicker so it drizzles nicely, but if you prefer it runnier, add a splash more milk. Oh, and don’t forget to let the cake cool fully before glazing—it helps everything set beautifully.
Storing and Reheating Tips
This cake stays lovely for a couple of days if stored properly. Keep it in an airtight container at room temperature—trust me, it’s best consumed within two days to enjoy the moist texture. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to five days, just be sure to let it come to room temp before serving. Freezing works wonderfully too—wrap individual slices in plastic, then foil, and stash for up to three months. To reheat, gently warm slices in the microwave or oven—either method keeps it moist and fresh-tasting. If you froze it with the glaze, wait until thawed to add the shiny drizzle again. A quick rewarm and a fresh drizzle on top makes it taste just baked. If you’ve added the glaze beforehand, it’ll stay intact for a day or so, but it’s best to add it fresh when serving. This cake is forgiving and keeps well, so you can enjoy it for days—making it a true breakfast, snack, or dessert hero!
Frequently Asked Questions
Final Thoughts
This moist zucchini coffee cake isn’t just about good flavors; it’s about those cozy mornings or relaxed weekend afternoons where the whole house smells like you’ve got your life together. It’s a simple recipe that feels special, thanks to that cream cheese swirl and the super tender crumb that zucchini keeps so moist. Over the years, I’ve learned that the little tricks—like squeezing out that extra moisture and not overmixing—really make all the difference. My family loves the balance of sweet and cheesy, and I love how versatile it is—casual enough for a quick breakfast, fancy enough for a brunch with friends. If you try it, I’d love to hear how yours turns out! Share your tweaks, add your twist, or just enjoy a slice with your favorite hot drink. Happy baking, and I can’t wait to see this become a beloved part of your kitchen repertoire too!
marshmallow cookies
Ingredients
Method
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, cornstarch, and salt together. Set aside.
- In the bowl of a stand mixer with paddle attachment, add butter, brown sugar, and granulated sugar. Cream at medium speed for 3-5 minutes until light and fluffy.
- Reduce speed to low. Add eggs one at a time, mixing until combined. Add vanilla extract.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Stir in chocolate chips.
- Drop dough by 2-tablespoon scoops onto baking sheets. Flatten into disks. Place about 18 cookies per sheet.
- Add about 1 tablespoon of marshmallow fluff to the center of each cookie disk.
- Place a second cookie disk on top of the fluff. Seal edges firmly. Repeat with remaining disks.
- Bake for 13 minutes or until edges are golden. Cool on baking sheets before serving.
