Easy Italian Chicken Francese Recipe
There’s nothing quite like the smell of fresh coffee cake wafting through the house on a lazy Saturday morning. I remember waking up to that glorious scent when I was a kid — my mom always had her secret coffee cake recipe ready for weekends, and each slice felt like a warm hug. Over the years, I’ve tinkered with countless versions, but this zucchini swirl coffee cake has become a family favorite. It’s honestly like eating a slice of comfort — soft, moist, and just a tad indulgent, with a sneaky vegetable twist. I always do this when I want something homemade, cozy, but also a little special. My kids ask for this all the time, especially when I tell them it’s “breakfast cake” — because, honestly, who says cake is just for dessert? It’s a lifesaver on busy mornings or when I want to impress guests without breaking a sweat. And don’t worry — even if you’re not a pro baker, I’ll walk you through every step. Trust me, once you try this, it’ll become a go-to for your weekend plans or even weekday treats when you’re craving something sweet but don’t want to fuss too long. Let’s get baking!
What is Zucchini Swirl Coffee Cake?
This zucchini swirl coffee cake is what I like to think of as a happy marriage between a classic cinnamon roll and a sweet, moist cake. Think of it as a soft, tender crumb layered with a cinnamon-sugar mixture, all swirled with grated zucchini. The zucchini keeps it delightfully moist — almost like a secret ingredient that makes it feel a little healthier, even though I won’t lie, I indulge big time! The name might sound fancy, but it’s honestly just a simple, rustic cake that screams comfort. It’s called “swirl” because the cinnamon and zucchini are gently marbled through the batter, creating beautiful ribbons when you cut into it. I love that it’s versatile enough for breakfast, brunch, or an afternoon snack, and it’s a lovely way to sneak in vegetables without anyone noticing — especially if you grate them fine! Plus, it’s just downright delicious — sweet, fragrant, and perfectly moist. I promise, once you master this, it’ll become part of your rotation.
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how it hits that sweet spot between indulgence and sneaky nutrition. The flavor is a win — warm cinnamon with hints of vanilla and that subtle sweetness that makes your house smell like a bakery. The grated zucchini adds a tender, almost velvety texture that I’ve never found in other cakes. Plus, it’s incredibly simple to make. No fancy equipment needed, just a mixing bowl, a whisk, and a spatula. This one’s a lifesaver on busy nights or when I want a homemade dessert that feels special but comes together in under an hour. Budget-wise, it’s really wallet-friendly too — most of the ingredients are pantry staples: flour, sugar, eggs, cinnamon, and zucchini. And because it’s so adaptable, I’ve tried different fillings, like chopped nuts or a swirl of chocolate for a different spin. What truly makes this stand out, though, is how the zucchini keeps it moist and tender — I’ve made this with every type of zucchini I can find, and it always turns out perfect. My favorite part? The way it looks when sliced — those spiral ribbons of cinnamon and green zucchini are just so pretty. Trust me, this is a recipe that’ll make your kitchen smell amazing and leave everyone asking for seconds.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake is straightforward, with a few simple steps—whisk the dry ingredients, mix the wet ones, fold everything together gently, layer the cinnamon-sugar filling, swirl it all delightfully, and bake. The magic is in the marbling of the zucchini and filling through the batter, giving it that beautiful swirl. The batter comes together quickly, which is perfect for those mornings when you don’t want to wait all day to enjoy a slice. Trust me, just mix, layer, and bake — it’s so worth it. And, I promise, it’s as forgiving as it is delicious, even if you’re a beginner. Once out of the oven, a quick glaze makes it feel even more decadent but feel free to skip if you’re short on time. This little cake is a total crowd-pleaser, and honestly, it’s so good that I often sneak a second piece before anyone else has a chance!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I always use unbleached for a bit more flavor)
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup granulated sugar
– ½ cup sour cream or Greek yogurt (keeps it super moist)
– ½ cup vegetable oil or melted butter
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture — learned that the hard way!)
For the Filling:
– ¼ cup brown sugar (or coconut sugar for a healthier twist)
– 2 teaspoons ground cinnamon
– 2 tablespoons melted butter
– Optional: chopped nuts or chocolate chips if you’re feeling fancy
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk or lemon juice (adjust for consistency)
– A splash of vanilla (for that extra flavor boost)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C) — do this first because it takes a few minutes to warm up. Grease a 9-inch round cake pan or line it with parchment paper. I love using a springform for easy unloading—less fuss when slicing! Also, grate your zucchini now and toss it in a clean kitchen towel to squeeze out any excess moisture. This step is a game-changer; too much moisture can make your cake soggy instead of tender.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. I always do this first so everything’s evenly distributed — trust me, uneven baking powder can really throw off your texture. This step is quick but super important for a fluffy cake.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, sour cream, oil, and vanilla. I often add the grated zucchini here — fold it gently so it doesn’t break down too much. When everything’s well combined, it feels like you’re about to make magic happen.
Step 4: Combine
Pour the wet mixture into the dry ingredients — use a spatula and fold gently. Don’t overmix! A few lumps are okay; the batter should be thick but scoopable. Overmixing tends to make cakes dense, and I’ve learned that the hard way. Shape your batter into the prepared pan, making it smooth on top.
Step 5: Prepare Filling
Mix the cinnamon and brown sugar in a small bowl. Melt the butter and stir it in. You want this to feel like wet sand — easy to sprinkle but cohesive enough to create those sweet, spicy ribbons in your cake. If you want to add nuts or chocolate chips, now’s the time.
Step 6: Layer & Swirl
Spread about half of the cinnamon-sugar mixture over the batter. Dollop the rest randomly on top, then take a toothpick or skewer and swirl gently through the batter — create those beautiful marbled patterns! Be careful not to over-swirl—that’s what gives you that lovely spiral effect and keeps the layers distinct.
Step 7: Bake
Pop it into the oven and bake for 40-45 minutes. Do the toothpick test — insert in the center, and if it comes out clean, you’re good. If it’s still gooey, give it 5-minute extensions. Every oven is different, so keep an eye out after 40 minutes.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes before transferring to a wire rack. Once fully cooled, drizzle with your prepared glaze. I love to do a simple vanilla glaze, but a lemon glaze adds a lovely tang if you’re feeling bright.
Step 9: Slice & Serve
Use a sharp serrated knife to get clean slices and serve slightly warm or at room temperature. This cake is amazing on its own, but a dollop of whipped cream or a scoop of vanilla ice cream makes it extra indulgent. Layer it on a pretty plate, and everyone will think you spent hours. I promise, once you master this, you’ll be making it every month!
What to Serve It With
This cake plays nicely with all kinds of accompaniments. For breakfast, I serve a cup of strong brewed coffee or a frothy latte. The cinnamon flavor pairs beautifully with a warm mug of oat milk — my kids especially love this. Brunch is perfect with a side of fresh berries or a dollop of Greek yogurt to brighten things up. If I’m craving something a little more decadent, I’ll serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. It also makes a lovely dessert when paired with a cold glass of milk or a bourbon-spiked coffee. Sometimes, I’ll sprinkle chopped nuts or coconut flakes on top for extra crunch. This cake is a true family favorite — I’ve made it for birthdays, holiday brunches, and lazy Sunday mornings, and it always disappears in minutes.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
After baking and experimenting for years, I’ve picked up a few tricks to make sure this cake turns out irresistibly good every time. First, squeezing out excess moisture from the zucchini is crucial — I learned that the hard way when my first batch was a little too soggy. Use a clean kitchen towel to really wring out those juices, and you’ll get that perfect tender crumb. When mixing the batter, avoid overmixing; lumps are good. I’ve found that a gentle fold results in the lightest texture. For the swirl, don’t overdo it — a few gentle strokes with a skewer give you those beautiful ribbon patterns without merging everything into one muddy mass. Want to switch things up? Try adding chopped walnuts or a handful of chocolate chips to the filling. In terms of baking, oven calibration makes a difference. I always place my cake on the middle rack and keep a close eye after 40 minutes. If your oven runs hot, lower the temperature slightly or check for doneness sooner. The glaze is optional but adds that glossy, sweet finish — if it’s too runny, just add more powdered sugar. If it’s too thick, a splash of milk or lemon juice loosens it right up. I’ve also tested this cake with coconut sugar and almond milk, and honestly, it’s just as delicious. The trick is tasting as you go, adjusting sweetness and moisture — that’s how you make it uniquely yours.
Storing and Reheating Tips
This cake stays moist and delicious for a couple of days — I often keep it covered at room temperature if we’re eating it within a day. Just use a plate with a clean towel over the top or a covered cake dome. For longer storage, pop it into an airtight container and refrigerate for up to 3 days. The coolness actually helps the flavors deepen, and it’ll still taste fantastic, especially if you warm slices slightly before serving. Freezing is easy: wrap individual slices tightly with plastic wrap and store in a zip-top bag for up to 2 months. To reheat, just pop a slice in the microwave for about 15 seconds — perfect for a quick breakfast or midnight snack. When storing, avoid leaving the glaze on for too long; if you plan to keep it, wait to add any extra toppings until just before serving. If you want to keep the cake fresh and moist, I recommend slicing just what you’ll eat and keeping the rest covered. This way, every slice remains tender and flavorful, and you won’t have to worry about it drying out.
Frequently Asked Questions
Final Thoughts
I’ve made this zucchini swirl coffee cake countless times, and every single batch brings a little joy to my kitchen. It’s a perfect example of how humble ingredients — zucchini, pantry staples, a splash of vanilla — can come together to create something that feels both cozy and special. The swirl pattern makes each slice a little work of art, and the moistness surprised even myself when I first tested it. Honestly, I love that it’s so forgiving; if you overmix a little or forget to squeeze out every drop of zucchini moisture, it’s still going to be delicious. It’s one of those recipes that’s as versatile as it is comforting, and I love making it whenever I want a treat that’s homemade but fuss-free. My goal is for you to enjoy baking it as much as I do, so don’t be shy about adding your own twists — maybe chopped nuts, dried fruit, or a dash of cardamom. Whatever you do, I bet this will become a part of your family’s traditions just like it has for ours. Happy baking — I can’t wait to hear how yours turns out!
Chicken Francese
Ingredients
Method
- Season the chicken cutlets with salt and pepper.
- Place the flour in one shallow bowl and the beaten egg whites in another.
- Heat a large non-stick skillet over medium-high heat. Lightly coat with cooking spray.
- Dredge each chicken cutlet first in the flour, then dip in the egg whites. Place in the hot skillet, working in batches if necessary to avoid crowding. Sear for 2-3 minutes per side, until golden brown and cooked through. Transfer to a plate.
- In a small bowl, whisk together the chicken broth and 1 tablespoon of flour until smooth.
- Add the lemon juice, white wine, lemon slices, and butter to the skillet. Bring to a simmer and cook for about 2 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the fresh parsley.
- Return the chicken cutlets to the skillet and coat them with the sauce.
- Serve immediately.
