Zesty Lemon Garlic Pasta Salad Recipe
I have to admit, this zucchini streusel coffee cake is one of those recipes that sneaked into my regular rotation completely by accident. It started as a way to use up those extra zucchinis sitting in my fridge—my garden was going crazy last summer. I remember peeling and grating the squash, feeling a little skeptical at first. “Will this really work in a cake?” I wondered. But the smell as it baked told me everything I needed to know—that it was going to be delicious. And trust me, this one’s a lifesaver on busy nights when I want something sweet but don’t want to fuss with complicated baking. It’s moist, tender, with those irresistible crispy streusel bits on top that disappear in minutes at my house. My kids ask for this all the time, and I always do a double batch because it’s perfect for breakfast, tea time, or a cozy snack with friends. It’s almost like a better-for-you dessert that’s still a total indulgence. Honestly, I think you’re going to love making it—and eating it!
What is Zucchini Streusel Coffee Cake?
This zucchini streusel coffee cake is basically a cozy, moist cake layered with a crunchy cinnamon-sugar streusel topping. Think of it as a blend between a quick bread and a crumb-topped muffin, but in cake form. The magic here is how the shredded zucchini adds moisture and a touch of healthy goodness, without making it taste like vegetable soup. The name “coffee cake” might conjure up images of fancy brunches, but really, it’s just a simple, crowd-pleasing treat that goes perfectly with a cup of coffee or tea. It’s essentially a symphony of flavors and textures—soft cake, crisp streusel, and a hint of cinnamon that warms your soul. I love that you can whip this up on a lazy Sunday morning or even make it ahead for an afternoon get-together. And, if you’re like me, the leftovers taste even better the next day—if there are any left, that is!
Why you’ll love this recipe?
What I love most about this zucchini streusel coffee cake is how versatile and foolproof it is. The flavor is incredible—moist, subtly sweet, with that wonderful cinnamon aroma that’s impossible to resist. The streusel topping? It’s crunchy, buttery, and just perfect for that extra bit of indulgence. Plus, it’s a sneaky way to add some veggies into dessert! I’ve made this countless times and it never fails; the grated zucchini keeps everything tender and light without weighing it down. And if you’re on a budget, don’t worry—most ingredients are pantry staples, and it’s cost-effective because you’re using up leftover zucchinis. What I really love is how forgiving it is—overmixing is a common mistake I used to make, but I’ve learned to fold gently just until combined, and the texture always turns out perfect. This dish is also super adaptable—I’ve swapped out walnuts for pecans, used maple syrup in the streusel, and it still came out fantastic. Honestly, it’s one of those recipes that’s become a little staple in my home because it just makes everyone happy.
How do you make Zucchini Streusel Coffee Cake?
Quick Overview
This cake comes together in just a few easy steps—simply grate zucchini, mix up the batter, prepare the streusel topping, then layer everything in your pan and bake. The best part? It’s quick enough to throw together on a weeknight, and the scent alone feels fancy enough for weekend brunch. You start by preheating your oven and preparing a bundt or square pan. Then, you mix your dry ingredients, followed by the wet—folding gently so the batter stays airy. The grated zucchini gets folded in last, keeping everything moist. While it bakes, I make the streusel—cinnamon, sugar, and butter crumbled together until crumbly. When the cake is cooled, I sprinkle on a simple glaze, but it’s just as good with a dusting of powdered sugar if you’re feeling minimalist. Trust me, once you take that first fragrant bite, you’ll see why this one’s a keeper—moist, flavorful, with just the right amount of sweetness and crunch!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I often swap for whole wheat for a slightly nuttier flavor)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon nutmeg (optional but adds warmth)
– 3/4 cup vegetable oil or melted butter (I tested both—oil keeps it super moist)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups grated zucchini (squeeze out excess moisture—trust me, this makes a big difference!)
For the Filling:
– (Optional) 1/2 cup chopped nuts (walnuts or pecans work great)
– A handful of chocolate chips if you’re feeling indulgent (my kids love it!)
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or cream
– 1/2 teaspoon vanilla extract
– A pinch of cinnamon or lemon zest for extra flavor (totally optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by preheating my oven to 350°F (175°C). Grease your chosen baking pan well—either a 9×13-inch square or a bundt pan—and line with parchment if you like, just to make removal easier. I’ve learned the hard way that a good greasing makes all the difference—nothing worse than a sticky cake stuck on the sides!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Sifting is nice, but honestly, I just whisk vigorously; it’s faster and still effective. Make sure everything’s evenly distributed—this step keeps your cake consistent from top to bottom.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add the oil (or melted butter), vanilla, and a splash of milk if it looks like it might be too thick. Whisk until smooth. I sometimes warm the oil slightly before mixing—it helps everything come together smoothly. Be careful with the eggs—they should be room temperature for best incorporation, but I’ve made this even with cold eggs and it still works.
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently with a spatula—no overmixing! You want just a few lumps here and there. Overmixing leads to tougher cake, so be gentle. At this stage, I add the grated zucchini and fold just until mixed. The batter will be thick but moist.
Step 5: Prepare Filling
If you’re adding nuts or chocolate chips, fold them in now. I usually reserve half the nuts and sprinkle some on top later as decoration. For extra flavor, I sometimes sprinkle a little cinnamon sugar over the batter before adding the streusel for layers of yum-yum.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Then, add the filling—if using—over the batter. Top with the remaining batter and, if you want a marbled look, swirl gently with a toothpick or skewer. Get creative with this—you can make pretty patterns or just do a simple swirl. This step is what makes each slice look irresistibly homemade!
Step 7: Bake
Pop it into the oven and bake for about 45-55 minutes, or until a toothpick inserted in the center comes out clean. Every oven is different; I’ve found that my convection oven needs a shorter time. Keep an eye on the clock and start checking around 45 minutes. If the top is browning too quickly, tent it with foil for the last 10 minutes. The smell as it bakes is pure comfort—warm cinnamon, toasty sugar, and a hint of zucchini freshness.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes—the patience pays off, I swear. Then transfer to a wire rack if you used a loaf or square pan. Drizzle with the glaze while the cake is still slightly warm so it sinks in gently. For a more solid glaze, chill it in the fridge for 10 minutes first. I’ve also done just a dusting of powdered sugar for a lighter finish, which looks pretty and tastes divine.
Step 9: Slice & Serve
Once cooled completely, slice with a serrated knife for even pieces. Serve with a cup of coffee or tea—I love it with a dash of cream or a little extra glaze drizzled on top. This cake is fantastic warm or at room temperature. A little extra glaze on each slice makes it look fancy, but honestly, it’s just as good plain. Trust me, you’ll want to keep this on repeat!
What to Serve It With
This zucchini streusel coffee cake is so flexible; it fits just about any occasion. For breakfast, I sometimes slide a slice onto a plate with a dollop of yogurt or a handful of fresh berries—brighten it up and add some freshness. My go-to is pairing it with a strong black coffee or a milky chai latte to balance the sweetness.
During brunch, I like to serve it alongside scrambled eggs or a cheese platter—think of it as a hearty, sweet twist to your savory spread. When it’s dessert time, a scoop of vanilla ice cream or whipped cream makes it a showstopper. And don’t overlook it as a cozy snack on lazy weekend afternoons; it’s perfect when fresh out of the oven or even chilled from the fridge for a cool treat. My family loves it, and I’ve realized that when you add a little bit of love (and zucchini), it turns into something extraordinary—something everyone will ask you to make again and again.
Top Tips for Perfecting Your Zucchini Streusel Coffee Cake
Over the years, I’ve picked up a few tricks that make this cake turn out just right every time. First, squeezing out as much moisture as possible from the zucchini is key—trust me, watery batter is no fun. I always use a clean kitchen towel or paper towels pressed against the grated zucchini to drain out excess water. It’s a small step but makes a big difference in texture.
When mixing the batter, I sometimes fold in a splash of lemon juice or a sprinkle of orange zest—those tiny touches brighten everything and complement the cinnamon. If you want to make this gluten-free, I’ve tested it with a blend of rice flour and almond flour; the texture is still moist, but you’ll need a good binder like xanthan gum or flaxseed eggs to hold it together.
For the streusel, I’ve tried adding oats or crushed cookies (hello, biscotti crumbs!)—both work beautifully, giving extra crunch and flavor. The cinnamon-sugar mixture should be crumbly but not dry; if it feels too dry, toss in a little melted butter. I’ve learned that spreading the batter evenly in the pan is crucial for uniform baking—use the back of a spoon or a rubber spatula to gently smooth the surface before sprinkling the streusel on top.
Oven placement matters, too. I prefer placing the cake on the middle rack, and if your oven tends to run hot, turning down the heat by 25°F can prevent over-browning. Always test doneness with a toothpick—if it comes out clean, you’re good. And finally, don’t skip the glaze! It adds a little glossy charm and extra sweetness that balances the earthy zucchini perfectly. Little by little, I’ve tweaked this recipe to perfection—and honestly, it’s one of those baked goods I can’t resist making during zucchini season. The lessons? Don’t overmix, drain your zucchini well, and don’t forget the crackly streusel on top!
Storing and Reheating Tips
Leftovers? Absolutely. This cake stays moist for days if stored properly. I usually keep slices in an airtight container at room temperature for up to two days, or refrigerate for about 4–5 days. If refrigerating, I recommend bringing it back to room temp or pop it in the microwave for 10–15 seconds before serving—no one likes cold, crumbly cake.
Want to freeze it? Wrap slices tightly in plastic wrap, then foil, and store for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight or warm up in the oven at 350°F for about 10 minutes. The glaze might need a quick reapply if it’s dried out, but honestly, it’s still fantastic. I’ve learned that adding the glaze just before serving keeps the shine and flavor fresh, so I usually wait until after reheating.
This cake reheats beautifully—moist, fragrant, and just as satisfying as fresh. Plus, I love pulling it out for a quick breakfast or afternoon treat. A little airtight container keeps it fresh, and I promise, it tastes just as good as when it was baked. Sometimes I’ll sprinkle a little extra cinnamon or powdered sugar on top—how cozy is that?
Frequently Asked Questions
Final Thoughts
This zucchini streusel coffee cake is one of those recipes that sneaks into your heart—and your stomach—pretty quickly. The way the zucchini keeps the cake moist without overpowering it, combined with that crisp streusel topping and a hint of cinnamon, makes each bite feel like a warm hug. I’ve shared this with friends during lazy Saturday mornings and brought slices to potlucks, and it’s always received with smiles and “Wow, what is that amazing smell?” moments. It’s simple, forgiving, and crazy good—plus, it’s a stealth veggie in a sweet treat that my kids adore. If you’re craving something comforting yet fresh and not-too-sweet, give this a try. I promise, once you get the hang of it, you’ll be making this every zucchini season. Happy baking, and I can’t wait to hear how yours turns out—don’t forget to leave a comment or share your tweaks!
garlic lemon pasta salad
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- Drain the pasta and rinse with cold water until cooled. Set aside to drain thoroughly.
- In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté for 4-5 minutes until fragrant and lightly browned.
- Remove garlic and oil from heat. In a bowl, whisk together rice vinegar, red wine vinegar, lemon juice, Dijon mustard, honey, mayonnaise, lemon zest, salt, and pepper.
- Slowly drizzle the cooled garlic-infused oil into the dressing while whisking until combined.
- Add the cooked pasta to a large mixing bowl. Pour dressing over and toss to coat evenly.
- Stir in fresh herbs, sliced red onion, peas, feta cheese, toasted pine nuts, and pepper. Toss until well combined.
- Serve immediately or refrigerate for up to 2 hours before serving.
