Easy Air Fryer Baked Sweet Potato Fries
There’s nothing quite like the smell of a warm coffee cake wafting through the house on a lazy Sunday morning. I remember my grandma baking her famous zucchini streusel coffee cake when I was just a kid, and honestly, I’d wake up to that sweet, spicy aroma and run straight to the kitchen before she even finished the first slice. Over the years, I’ve tinkered with her recipe to make it more my own — reducing sugar here, adding a little more cinnamon there — but the heart of it all is still the same: tender, moist zucchini layered with crunchy, buttery streusel, all crowned with a drizzled glaze that turns every bite into a little moment of bliss. This one’s a lifesaver on busy nights, or when I want to treat myself without breaking the bank. It’s such a comforting, family-friendly recipe that my kids ask for this all the time — and honestly, I don’t mind baking it weekly if it means home is filled with that irresistible smell. Trust me, when you smell this baking, you’ll know exactly what I mean.
What is Zucchini Streusel Coffee Cake?
Think of this zucchini streusel coffee cake as a cozy, slightly grown-up twist on the classic crumb cake. It’s essentially a sweet, moist cake made with grated zucchini — yes, that humble vegetable — which keeps it incredibly tender and adds just a hint of freshness. The name “coffee cake” might seem like you’re making something just for mornings, but honestly, I love it anytime I crave something sweet *and* a little bit wholesome. The streusel topping is my favorite part—crunchy, buttery, with just enough cinnamon to make every bite feel special. It’s a perfect way to use up those zucchinis from your garden or the ones sitting lonely in your fridge. And because the zucchini melts right into the batter, it makes the cake super moist without adding any heaviness. Once baked, this cake is topped with a simple glaze that adds a glossy sweetness — perfect with your afternoon coffee or even as a quick dessert after dinner. It’s versatile, forgiving, and always a hit with family and friends alike.
Why you’ll love this recipe?
What I love most about this zucchini streusel coffee cake is how it balances simplicity with flavor. The taste is just incredible — a meld of nutty zucchini, warm cinnamon, and that topping that feels like a warm hug. The beauty of this recipe is that it’s so straightforward—no fancy equipment or obscure ingredients, making it perfect when you’re short on time but craving that homey, bakery-style treat. Plus, it’s budget-friendly — you probably already have most of the ingredients in your pantry and fridge. I’ve made this countless times for weekend brunches, school mornings, or even quick weekend get-togethers, and it never fails to disappear in minutes. The extra bonus? It’s versatile enough to serve as breakfast, dessert, or an after-school snack — my kids ask for this all the time, and honestly, I don’t mind baking it weekly if it means our home smells like a bakery. What really makes this stand out is how forgiving it is — overmixing is not a crime here, and if you forget the glaze, it’s still just as delicious. It’s one of those recipes that becomes a family staple and a little piece of summer in every bite.
How do you make Zucchini Streusel Coffee Cake?
Quick Overview
This cake comes together quickly — mix the dry ingredients, then the wet, fold in the zucchini, layer in your pan, sprinkle with streusel, and bake. The best part? It’s almost impossible to mess up. I always do this when I want something sweet without too much fuss. The batter is rich and tender, with just enough moisture from the zucchini to keep it perfectly soft. Once out of the oven, a simple glaze makes it shine, and you’re ready to enjoy a slice of breakfast heaven or teatime treat. The only trick is not overmixing — that’s how you keep it light and airy. But trust me, after a few times, you’ll be baking this in your sleep.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I always pick a good quality brand for the best lift)
– 1 cup granulated sugar (feel free to reduce if you like it less sweet)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup vegetable oil or melted butter
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture — trust me on this, it makes all the difference)
For the Filling:
– 1/2 cup packed brown sugar
– 1 teaspoon ground cinnamon
– 1/2 cup chopped nuts (optional, but highly recommended — walnuts, pecans, or almonds all work well)
For the Streusel:
– 1/2 cup all-purpose flour
– 1/3 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small cubes
– 1 teaspoon ground cinnamon (for extra warmth)
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or cream (adjust for desired thickness)
– 1/2 teaspoon vanilla extract
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 with butter or non-stick spray. Line the bottom with parchment if you like — that way, you’ll get neat slices without sticking. I usually do this while my oven warms up so I don’t forget, and believe me, this cake is best when everything’s ready to go!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. It’s a simple step, but it ensures everything’s evenly distributed — no one wants a pocket of baking soda in their slice!
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, then add the oil (or melted butter) and vanilla. I always do this separately to make sure the eggs are fully incorporated before adding to dry ingredients. If your eggs are cold, it’s fine, but try to have everything at room temperature for a smoother batter.
Step 4: Combine
Poor the wet into the dry, then fold gently — don’t overmix! The batter will be thick but still pourable. If you overmix, the cake gets dense, and that’s not what we’re aiming for. Fold in the grated zucchini last, making sure it’s evenly distributed without overworking the batter.
Step 5: Prepare Filling
Mix the brown sugar with cinnamon and chopped nuts if using. Set aside; you’ll layer this in the middle of the batter.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Spread the filling evenly over, then pour the remaining batter on top. Use a butter knife or skewer to swirl through the batter gently — try to create a marbled look without overmixing. This step is what makes every bite so interesting!
Step 7: Bake
Pop it into the oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary so keep an eye after 40 minutes. If the top gets too golden but the center isn’t done, tent with foil and bake a little longer. The smell alone is enough to make you want to sneak a piece early!
Step 8: Cool & Glaze
Let the cake cool in the pan for about 20 minutes, then transfer to a wire rack. Mix your glaze ingredients until smooth. Drizzle over the slightly warm cake — the glaze will seep into that tender crumb and make it look irresistibly glossy.
Step 9: Slice & Serve
Use a sharp serrated knife for clean cuts. Serve warm or at room temperature — I love it with a cup of coffee or a tall glass of milk. This cake looks pretty on a plate with a sprinkle of extra nuts or cinnamon — totally your call!
What to Serve It With
Honestly, this cake is so versatile, you can enjoy it at pretty much any time. For breakfast, I love a hot cup of coffee or a chai latte alongside a slice. It’s great for brunch parties, especially with fresh fruit or a dollop of whipped cream on the side. As a dessert, it pairs beautifully with vanilla bean ice cream or a drizzle of caramel. I’ve also been known to grab a slice just because — the smell alone is enough to get everyone running to the kitchen! When the kids come home from school, I usually cut thick slices, warm them slightly, and sprinkle a little extra cinnamon on top. My family’s favorite tradition is having this on lazy Sunday mornings, with everyone lingering around the table, sharing stories, and stealing bites of this sweet-tender cake. Honestly, it’s become less of a recipe and more of a family ritual—the kind that makes weekends extra special.
Top Tips for Perfecting Your Zucchini Streusel Coffee Cake
After making this so many times, I’ve picked up a few tricks that make it turn out just right every single time. First, don’t skip the squeeze out of excess moisture from the zucchini; you’ll thank me later for avoiding a soggy cake. I test my streusel by pinching it — it should hold together but crumble easily. When swirling the batter and filling, aim for a gentle, marbled pattern — overmixing here can mess with how pretty it looks and how tender it turns out. And a tip I learned the hard way? Use room temperature eggs and butter for the batter, which helps everything blend smoothly, and gives your cake a lovely rise. If you want to switch things up, try adding a handful of shredded coconut or swapping the nuts for dried cranberries — totally delicious! Also, I’ve experimented with different oven racks; I prefer baking in the middle to get that even golden crust. For the glaze, I add a splash of lemon juice sometimes — it brightens the sweetness and makes the glaze shimmer beautiful on top. Trust me, don’t rush the cooling stage; let it sit at least 20 minutes so the flavors settle and slices cleanly. This cake is forgiving, but the little tips make a big difference.
Storing and Reheating Tips
This cake keeps well, which is great because I often make a double batch. Once cooled completely, I usually cover it loosely with foil or store in an airtight container. At room temperature, it stays fresh for about 2 days — my secret is to keep it in a cool, dark spot, away from direct sunlight. If I want it to last longer, I pop it in the fridge — just make sure to bring it back to room temp or warm it slightly in the microwave for a few seconds before slicing. Freezing works beautifully too; wrap tightly in plastic wrap and foil, and it’ll be good for up to 3 months. Thaw at room temp or microwave in short bursts to bring it back to life. I don’t recommend freezing the glazed version — the glaze can become sticky upon thawing — so wait to glaze until just before serving if you plan to freeze. Trust me on this one, proper storage keeps that moist crumb and flaky streusel perfect. If you’re reheating slices, I do a quick 15-20 second warm-up in the microwave, then finish with a drizzle of glaze or a sprinkle of cinnamon. It’s almost as good as fresh out of the oven!
Frequently Asked Questions
Final Thoughts
This zucchini streusel coffee cake isn’t just a recipe — it’s a little piece of tradition that brings warmth and comfort into my home, and I hope it does the same for you. It’s a wonderful way to sneak some veggies into your day without sacrificing flavor, and the combination of tender crumb, crunchy streusel, and sweet glaze is unbeatable. I’ve shared this with friends, taken it to potlucks, and even made it last-minute when guests rang the doorbell — and it always gets rave reviews. Plus, it’s so forgiving that even if you’re not a seasoned baker, you’ll still get perfect results. My tip? Always squeeze out that extra moisture from your zucchini; it really is the secret to a moist, fluffy cake. Dive in, experiment with add-ins, and don’t forget to enjoy every bite. Happy baking! I’d love to hear how yours turns out — drop a comment below or share your own twist. Here’s to many more cozy mornings and happy stomachs!
Air Fryer Sweet Potato Fries
Ingredients
Method
- Preheat the air fryer to 380°F. Spray the air fryer basket with oil.
- Peel each sweet potato and slice into even 1/4-inch thick planks, then into 1/4-inch thick fries.
- Toss fries with olive oil, salt, garlic powder, black pepper, and paprika.
- Air fry at 380°F for about 12 minutes in 2 or 3 batches, depending on the size of the basket, without overcrowding. Turn the fries or shake the basket halfway through.
- Transfer sweet potato fries to a large plate and serve right away with your favorite dipping sauce.
