Amazing Grilled Shrimp Skewers Recipe
There’s nothing quite like waking up to the smell of freshly baked coffee cake wafting through the house. I still remember my grandma’s kitchen, the way her oven seemed to have a magic touch — every bite of her cinnamon swirl loaf felt like a warm hug. Over the years, I’ve tinkered with her recipe, adding my own little twists, like extra cinnamon and a hint of vanilla, but what really makes this coffee cake special is the zucchini layer tucked inside. Yes, zucchini! It’s essentially sneaking a vegetable into something decadently sweet, which I think is a total win. I always do this when I want a cozy, homemade treat that’s a little healthier but still plush and flavorful. This version is my favorite — soft crumb, gooey cinnamon swirl, and a glaze that ties it all together. Trust me, it disappears in minutes at my house, and I’ve made this countless times now. If you love the idea of a breakfast or brunch that feels indulgent but secretly good for you, grab your zucchini and let’s get baking!
What is Zucchini cinnamon swirl coffee cake?
This zucchini cinnamon swirl coffee cake is a soft, tender loaf with a delightful swirl of cinnamon-sugar goodness running through the middle. Think of it as a slightly healthier twist on classic coffee cake — with the sneaky addition of shredded zucchini, which keeps it extra moist and makes the texture absolutely luscious. The name might sound fancy, but it’s really just a simple pitcher of happiness that’s perfect for breakfast, brunch, or even an afternoon snack when you need a little comfort. The cake’s crumb is buttery and tender, almost like a muffin but better because of that moist zucchini surprise inside. My family always asks for the recipe because it’s one of those dishes that feels special enough for guests but totally approachable for a busy weeknight treat. Plus, it keeps well for days — even better the next morning with a dollop of cream cheese or a drizzle of honey.
Why you’ll love this recipe?
What I love most about this zucchini cinnamon swirl coffee cake is how it combines that nostalgic warm flavor of cinnamon and sugar with a hidden veggie that nobody notices. Honestly, I’ve served this to my kids with zero complaints — they love the sweetness, and I get the peace of mind knowing I added some veggie nutrition into their breakfast. The smell alone is enough to make everyone gather in the kitchen; that warm, spicy aroma makes the house feel cozy no matter the weather outside.
This cake is also crazy easy to make. No fancy equipment needed, just a handful of pantry staples and about an hour of your time. It’s perfect when you need something comforting but don’t want to spend hours in the kitchen. Plus, it’s budget-friendly since most ingredients are simple, everyday items — eggs, flour, sugar, zucchini, and a bit of cinnamon. You can dress it up with nuts or dried fruit if you want, or just keep it simple and let the flavor shine.
And the versatility? Oh, this recipe is a total chameleon. Serve it warm with a cube of butter melting on top, or cool it down and dust with powdered sugar. I’ve even taken slices to picnics or brunch gatherings, and it always steals the show. Trust me on this one — you’ll want to keep a stash in the freezer for those times you need a little slice of homey happiness.
How do you make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake comes together pretty simply — you make a moist batter, fold in grated zucchini, swirl in cinnamon-sugar, pour into a loaf pan, and bake. The secret is in the swirl, which looks fancy but is just a matter of layering the cinnamon mixture through the batter before baking. The best part? It’s all foolproof. I’ve learned that overmixing the batter can make the cake dense, so I just mix until everything’s combined and fold gently. After baking, I like to let it cool slightly before glazing or serving, to let all those beautiful flavors settle. A slice of this with a hot cup of coffee or tea is pure bliss, and I promise you, it’s so much easier than it sounds.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I always opt for unbleached; gives it a nice flavor)
– 1 cup sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup vegetable oil or melted unsalted butter
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded zucchini (squeeze out excess moisture; I usually do this by pressing it in a clean towel)
For the Filling:
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 2 tablespoons softened butter (for mixing into the cinnamon sugar)
For the Glaze:
– 1 cup powdered sugar
– 1-2 tablespoons milk or cream (adjust for desired consistency)
– 1/2 teaspoon vanilla extract (optional, for extra flavor)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a standard loaf pan with butter or line it with parchment paper — I do a quick spray of non-stick spray and then lay a piece of parchment for easy removal. This helps prevent sticking and makes slicing a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I like to do this first because it ensures all the dry ingredients are evenly distributed — trust me, it makes a difference in the texture.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, then add the oil (or melted butter) and vanilla. Mix until smooth. I always do this by hand because it feels more gentle, and I don’t want to beat too much air into the batter. Stir in the shredded zucchini last — I find that the moisture content can vary a bit, so I squeeze out any excess water first to avoid a soggy cake.
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently until just combined. Overmixing can make the batter dense, and nobody wants that. It’s okay if there are a few lumps — that’s what keeps it tender.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and softened butter in a small bowl until crumbly and fragrant. This is your cinnamon swirl magic!
Step 6: Layer & Swirl
Pour about half the batter into your prepared loaf pan. Sprinkle half the cinnamon filling evenly over the top. Add the remaining batter on top and then sprinkle the rest of the cinnamon sugar mixture. Using a knife or skewer, swirl gently through the batter to create a beautiful marbled effect, but don’t overdo it — just a few gentle motions.
Step 7: Bake
Pop it in the oven and bake around 45-55 minutes. Check for doneness by inserting a toothpick — it should come out clean or with just a few moist crumbs. If the top gets too dark before the middle is cooked, tent it with foil and continue baking. Every oven is a bit different, so keep an eye toward the end.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. When it’s just warm, whisk together your glaze ingredients and drizzle generously over the top. I love doing this while the cake is still slightly warm — it soaks in beautifully.
Step 9: Slice & Serve
Once fully cooled, slice with a serrated knife to keep the layers neat. Serve slightly warm or at room temperature, maybe with a dollop of whipped cream or a cup of tea. Honestly, this cake is so flavorful, I’ve even served it for dessert — just add a scoop of vanilla ice cream!
What to Serve It With
This zucchini cinnamon swirl coffee cake is a versatile star. For breakfast, pair it with brewed coffee, a mug of black tea, or a glass of fresh orange juice. The richness pairs beautifully with any morning beverage, and my kids love having a slice alongside their yogurt or milk.
For brunch, serve warm slices topped with a smear of cream cheese or mascarpone. You can also bake it into smaller muffins if you want individual portions — my kids ask for “muffin-sized” treats all the time! This cake also works well as a crowd-pleasing dessert. Serve it with a drizzle of honey or a dusting of powdered sugar, and maybe a handful of fresh berries on the side. It’s perfect when you’re hosting a lazy Sunday gathering or want to impress friends with little effort but big flavor.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Coffee Cake
Over the years, I’ve learned a few tricks to make this the best it can be. First, always squeeze out excess moisture from the zucchini. I used to skip this step and ended up with a soggy bottom — not ideal. Trust me, a clean towel and a gentle squeeze are your friends here.
When mixing the batter, remember: less is more. Overmixing creates a dense texture, so fold gently until just combined. This helps keep that fluffy, crumbly structure we want.
As for the swirl, I suggest not overmixing it into the batter. Just layer, sprinkle, and gently swirl a few times — you want those lovely ribbon effects without turning the whole thing into a muddy mess.
If you’re feeling adventurous, try swapping the cinnamon for nutmeg or adding chopped nuts to the filling — toasted pecans are amazing! Or, for a touch of citrus, a teaspoon of lemon zest in the batter can brighten things up.
Baking tips? Always check your cake a few minutes before the timer ends. Ovens vary, and you don’t want to overbake. When the toothpick comes out with a few moist crumbs, you’re golden.
On glazing — I tested this with different liquids, and milk or thick cream gives the prettiest, glossiest finish. If you want a tangier touch, add a splash of lemon juice or a tiny bit of cream cheese to your glaze.
Honestly, the biggest lesson I’ve learned is to enjoy the process. This cake is forgiving, homey, and endlessly customizable. I’ve messed up many times (like adding too much cinnamon, ouch), but each mistake taught me something new about making it better. Now, it’s become a little tradition in my kitchen — a recipe I turn to when I need comfort, or just want to make someone smile with something sweet.
Storing and Reheating Tips
This cake stays lovely for a few days when stored properly. Keep it at room temperature, covered with a clean towel or stored in an airtight container, and it’ll be fresh for about 2 days — then it gently starts to soften, but it’s still delicious. If you want it to last longer, wrap the slices tightly with plastic wrap or store in an airtight container in the fridge. It will stay good for up to 5 days, and I love reheating slices in the microwave for about 15-20 seconds — just enough to warm it through without drying it out.
For freezing, I recommend cooling it completely, then wrapping tightly in plastic wrap and foil. It keeps perfectly for up to 3 months. To reheat, let it thaw overnight in the fridge or warm slices in the microwave, covered with a damp paper towel. I usually add a drizzle of milk or glaze after reheating for that fresh-baked feel.
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon swirl coffee cake has become a staple in my home not just because it tastes so good, but because it’s a recipe that feels like wrapping yourself in a cozy blanket. It’s a little indulgent, a little sneaky healthy, and totally satisfying. Whether you’re serving it for a lazy weekend brunch or grabbing a slice on busy mornings, I promise it’ll become a hit. I love how adaptable it is — add nuts, switch out spices, or smear on cream cheese — it’s like a blank canvas for your baking imagination. My hope is that you enjoy making it as much as I do — and that it brings a little warmth and sweetness into your home. Happy baking, and don’t forget to come back and let me know how it turns out — I love hearing your twists and stories!
Grilled Shrimp
Ingredients
Method
- Combine the mayonnaise, scallions, chili sauce, and Sriracha in a small bowl. Set aside.
- Soak wooden skewers in water for at least 20 minutes to prevent burning.
- Season the shrimp lightly with cracked pepper.
- Thread 5 shrimp onto each skewer.
- Preheat the grill to medium heat and lightly oil the grates.
- Place skewers on the grill and cook for about 3-4 minutes per side until shrimp are opaque and cooked through.
- Remove from grill, brush with sauce, and serve immediately.
