Simple Baked Orange Chicken Recipe
There’s this cozy little bakery down the street from my childhood home—every Saturday morning, I’d swing by with my mom, clutching a paper bag filled with flaky croissants and a slice of their famous zucchini coffee cake. That smell—oh, the smell!—wafting out as the bakery doors swung open, the warm aroma of cinnamon and lemon zest blending into pure comfort. And honestly, it’s a recipe I’ve tried to replicate over and over, each time adding my own little twist. Whenever I make this Zucchini Lemon Drizzle Coffee Cake, it’s like capturing a piece of that weekend magic, only in my own kitchen. My kids ask for this all the time, especially when I need a sweet treat that’s a little healthier and totally satisfying. It’s incredible how this cake manages to be moist, bursting with lemon flavor, and still have that tender crumb. Trust me, it’s one of those recipes you’ll keep coming back to—great for lazy Sunday mornings, brunches, or a sneaky late-night dessert. And the best part? It’s surprisingly simple to whip up, even when life’s a little hectic. I always do this when I want to feed my family and feel like a hero—all with just a few everyday ingredients.
What is Zucchini Lemon Drizzle Coffee Cake?
This isn’t your typical coffee cake—think of it as a moist, slightly dense loaf with a sneaky vegetable surprise nestled right inside. Yes, zucchini! The grated zucchini keeps the cake super soft and tender, almost like a secret ingredient that makes everything better without stealing the spotlight. The name says it all—this cake gets a lively boost from bright lemon zest and juice, adding that fresh, citrusy zing that wakes up your taste buds. It’s essentially a cross between a classic coffee cake and a zesty lemon loaf, but with a cozy, homey vibe. Think of it as the perfect pairing for your afternoon coffee (or tea!), or a sweet breakfast treat that feels indulgent but isn’t overly heavy. From my experience, the magic lies in how forgiving the batter is—no fancy equipment needed, just a good old mixing bowl and a willingness to have fun in the kitchen. Usually, I make this when I want something comforting yet bright, and honestly, it’s become my go-to for everything from brunch to a quick dessert for unexpected guests.
Why you’ll love this recipe?
What I love most about this zucchini lemon drizzle coffee cake is how it balances all those wonderful flavors—moist zucchini, zesty lemon, sweet streusel topping—all wrapped up in a cozy crumb. It’s like a warm hug, but with a little zing! The flavor profile is fresh and lively, yet comforting enough to make your house smell like heaven. Plus, it’s crazy easy to put together—no fancy techniques, just mix, layer, bake, and enjoy. It’s also super budget-friendly; I often have all the ingredients in my pantry and fridge, and I can throw it together in one bowl on a busy morning or weekend afternoon. Because of the zucchini, it stays beautifully moist for days—trust me, I’ve kept slices in the fridge for a whole week and they still tasted just as fresh. And can we talk about versatility? You can customize the glaze—maybe add a splash of vanilla or a pinch of cinnamon for extra flair. This recipe has been a lifesaver on busy nights when I need a quick dessert that looks fancy but is so easy, even the kids can help. Honestly, it’s like a family secret that I love sharing at gatherings. It’s made with love, and it shows in every bite.
How do you make Zucchini Lemon Drizzle Coffee Cake?
Quick Overview
This cake is as simple as it gets—grate your zucchini, mix everything in one or two bowls, layer it with a crunchy streusel topping, bake, and then drizzle with lemon glaze. What makes this method special is how forgiving it is—you don’t need to overthink it. The batter comes together quickly, and the zucchini keeps it super moist. Plus, I love making the glaze while the cake is cooling—just whisk together lemon juice and powdered sugar, and voila, you’ve got that glossy drizzle that makes the cake look as pretty as it tastes. It’s perfect for when you want something homemade but don’t want to spend hours in the kitchen.
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour (I’ve tested with almond flour—works surprisingly well!)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (or coconut sugar for a touch more depth)
- ½ cup olive oil or melted unsalted butter
- 2 large eggs (trust me, they add richness)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeeze out excess moisture; I actually pat it dry with a towel)
- Zest and juice of 1 large lemon (freshness is everything here!)
For the Filling:
- Optional: finely chopped nuts or dried fruit for texture
For the Glaze:
- ½ cup powdered sugar
- 2-3 tablespoons lemon juice
- Optional: a teaspoon of honey or vanilla for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. I like using a springform pan because it’s easier to serve, but a regular round works fine. Make sure to spray it well so nothing sticks—trust me, the sticky glaze is worth it.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of the leaveners. I often do this first so everything’s ready when I add the wet ingredients. The texture should be light and fluffy when combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the sugar, eggs, and vanilla until it’s smooth and a little frothy. Then, stir in the oil and lemon zest and juice. I’ve tested this with almond milk when I’m out of dairy or full-fat coconut milk—both work, and it makes the cake even creamier!
Step 4: Combine
Gently fold the wet ingredients into the dry, just until combined. Don’t overmix—that’s how you get a tough cake. The batter will be thick but pourable. Now, stir in the grated zucchini, making sure it’s evenly dispersed. The moisture from the zucchini pops in as you mix, so don’t worry if it looks a little loose—it’s perfect.
Step 5: Prepare Filling
If you’re adding nuts or dried fruit, fold them in now. I usually sprinkle a handful of chopped walnuts on top of the batter before adding the streusel topping for added crunch. Or, just keep it plain and let the lemon shine.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. If you want to add a swirl of jam or extra lemon curd for flavor, do that now, then top with the remaining batter. For a marbled look, use a toothpick or skewer to swirl gently from top to bottom—this creates those pretty ribbon patterns you see in bakery cakes.
Step 7: Bake
Pop it in the oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, you’re golden. Every oven is different, so start checking around 38 minutes. The top should be golden, and the house will smell like sunny citrus and cinnamon.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. While it’s still warm but not hot, drizzle the lemon glaze over the top. The glaze will set as it cools, giving it that glossy, mouthwatering finish.
Step 9: Slice & Serve
Once cooled completely, slice with a sharp knife. I like serving it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream—pure comfort. Or, enjoy it plain with a hot cup of coffee. Either way, it’s a slice of sunshine.
What to Serve It With
This cake pairs beautifully with a steaming mug of coffee or a glass of cold milk. For brunch, I love serving it alongside fresh berries and yogurt, adding a crisp contrast to the moist, tender crumb. If you’re feeling fancy, a drizzle of honey or a dusting of powdered sugar adds that extra wow factor. It’s also wonderful on weekend mornings—my kids ask for this breakfast as often as pancakes! And, honestly, it makes a beautiful gift or hostess dessert—wrapped up in a cute box with a handwritten note, it’s sure to bring smiles.
Top Tips for Perfecting Your Zucchini Lemon Drizzle Coffee Cake
Over the years, I’ve picked up a few tricks to make this already simple recipe even better. First, don’t skip squeezing out excess moisture from the zucchini—it prevents sogginess. I grate it on a box grater, then press it with a paper towel. Trust me, it makes all the difference. When mixing the batter, do it gently—overmixing ruins that tender crumb. For the swirl, I sometimes sprinkle a little extra lemon zest into the batter before layering, just to intensify the citrus punch. The glaze is my favorite part—if I want it thicker, I add more powdered sugar; if I want runnier drizzle, a splash more lemon juice. I’ve tested with honey instead of powdered sugar for a more natural sweetness, and it works beautifully, especially if you like a slightly tangy touch. A tip for beginners: keep an eye on your cake after 40 minutes—every oven bakes differently, and a clean toothpick is your best indicator. Honestly, I’ve made this cake dozens of times and learned the importance of patience during cooling—it’s tempting to cut into it too early, but waiting until it’s fully cooled means perfectly clean slices and a beautiful presentation.
Storing and Reheating Tips
This cake stays moist for quite a few days, especially if wrapped tightly. At room temperature, I keep slices in an airtight container or wrapped well with plastic wrap—you’re looking at about 2-3 days before it gets a bit dry. For longer storage, refrigerate—make sure it’s in a sealed container, and it’ll stay fresh for up to a week. If you want to make it ahead, I recommend refrigerating and then warming a slice in the microwave for about 15 seconds—it softens beautifully and almost tastes fresh-baked. When freezing slices, wrap them individually in plastic wrap and store in an airtight container or a freezer bag—good for up to 3 months. Just thaw at room temp or reheat slightly in the microwave. If you like your glaze fresh, I always add it after reheating; it’s the perfect finishing touch that keeps the cake looking irresistible.
Frequently Asked Questions
Final Thoughts
If you’re looking for a cozy, comforting treat with a bright and zesty twist, this zucchini lemon drizzle coffee cake is your new best friend. It’s simple enough to whip up on a busy morning but fancy enough to impress guests. The secret is in how moist and flavorful it is—thanks to the zucchini and fresh lemon—and how versatile it can be in your kitchen. I’ve tested it countless times, tweaking little things here and there, and I can honestly say it’s become a family favorite for Sunday brunch, after-school snacking, or even a quick gift. The smell alone brings everyone to the kitchen, and I love that feeling of sharing something homemade and delicious. Don’t be surprised if this disappears in minutes at your house, too! I’d love to hear how yours turns out—share your tweaks or favorite toppings in the comments. Happy baking, my friend!
Easy Baked Orange Chicken
Ingredients
Method
- Preheat oven to 400°F (200°C). Spray a cookie sheet with nonstick cooking spray.
- Place breadcrumbs, salt, and pepper into a gallon-size resealable bag. Add the chicken pieces, seal, and shake to coat. Place the chicken pieces in a single layer on the prepared cookie sheet.
- Bake for about 20 minutes, or until the chicken is cooked through, flipping the pieces after 10 minutes.
- While the chicken is cooking, prepare the sauce. In a medium saucepan, combine water, honey, orange juice, soy sauce, pressed garlic, orange zest, grated ginger, and red pepper flakes. Whisk to combine.
- Heat the sauce mixture over medium heat until boiling. Stir in the sliced green onions.
- In a small bowl, whisk together the cornstarch and cold water until smooth, ensuring there are no lumps. Pour this cornstarch slurry into the boiling sauce while whisking constantly. Cook until the sauce thickens, which will happen quickly.
- Once the chicken is cooked, add it to the pot of thickened sauce and stir to coat evenly. Serve hot over rice, garnished with additional sliced green onions and sesame seeds if desired.
