Creamy Rice Pudding Recipe: How to Make It
You know that feeling when you walk into the kitchen and the smell of cinnamon, butter, and just-baked goodness hits you right in the soul? That’s exactly what happens every time I make this zucchini coffee cake. It’s funny—growing up, I’d always associate zucchini with savory dishes, but this one? It’s the sweetest secret my grandma ever kept. She’d sneak grated zucchini into everything—pancakes, muffins, even her chili—so I’d never guess it was there. But the real magic is in how moist and tender this coffee cake turns out. No dry bites here, just melt-in-your-mouth goodness with a hint of veggie sneaked in to make you feel a little healthier, even when you’re indulging.
This recipe has seriously saved my bacon on busy mornings or when I want to impress friends with something a little different. It’s sort of like a cinnamon roll’s cozy cousin — familiar, but with an extra veggie boost. My kids ask for this all the time, and honestly, I love that I can sneak in something green without a fuss. Plus, the smell alone brings everyone to the kitchen, eyes wide with anticipation. Trust me, once you give this a try, it’ll become a weekend staple in your house too.
What is Zucchini Coffee Cake?
Think of zucchini coffee cake as a gloriously fluffy, spice-kissed treat that’s perfect for breakfast, brunch, or an afternoon pick-me-up. It’s essentially a moist, tender cake layered with cinnamon brown sugar swirl, topped with a generous drizzle of glaze. What makes it special? The grated zucchini — yes, that green veggie that usually ends up steamed or in salad — gets nestled right into the batter, adding moisture and a subtle sweetness. It’s like a magic trick in the kitchen, turning humble veggies into something sweet and irresistible.
This cake’s roots are deeply American, often enjoyed with a steaming mug of coffee or tea, making it a true comfort food. Its name might evoke breakfast, but honestly, I wouldn’t say no to a slice late at night, especially when I need a little cozy indulgence. The best part? It’s so straightforward to make. No fancy techniques, no complicated frosting. Just good, honest ingredients coming together in a way that makes everyone’s taste buds happy.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how it bridges the gap between health and comfort food. Yes, it’s got zucchini — that’s the secret weapon — but don’t worry, the flavor is all about cinnamon, butter, and that sweet swirl that makes your kitchen smell like heaven. It’s honestly one of those recipes that feels fancy enough to serve to guests, yet simple enough that I’ve whipped it up on a chaotic weekday morning and still felt like a domestic goddess.
The flavor? Oh, the flavor! There’s warmth from cinnamon, a hint of nutmeg, and just enough sweetness to satisfy that craving without feeling overly indulgent. The moist texture is what keeps everyone coming back — it’s the kind of bake that stays soft and tender for days (if it lasts that long). Plus, it’s budget-friendly since most of these ingredients are pantry staples. The versatility also makes it a winner — you can tweak the spices, add chopped nuts, or swap the glaze for a dusting of powdered sugar depending on your mood.
Honestly, what I especially love is how forgiving this cake is. It’s hard to mess up, and every time I do, I learn a little more about balancing moisture and sweetness. My favorite part is how my kids gobble it up, claiming it’s better than any store-bought muffin or slice of cake. They see the green bits, ask, “Do I get more zucchini in my cake?” and I just smile, knowing I’ve made something nutritious, cozy, and totally delicious all in one go.
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake is a one-bowl wonder once you get the hang of it — no complicated layers or fancy techniques needed. You start by grating up your zucchini (squeeze out the excess moisture first!), then mix your dry ingredients in a bowl. In a separate bowl, whip up the wet ingredients, including a good splash of vanilla and a touch of oil or melted butter. You fold everything together carefully — don’t overmix! — pour part of the batter into a prepared pan, sprinkle in a cinnamon-sugar swirl, then layer on the remaining batter. A quick swirl with a knife and into the oven it goes. Baking is simple: about 35-40 minutes at 350°F (180°C), or until a toothpick comes out clean. Once out of the oven, you drizzle on a glaze made with powdered sugar and a little milk or lemon juice. That’s it — the smell, the flavor, all wrapped up in a single, cozy dessert.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I use unbleached for richer flavor)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon cinnamon
– ½ teaspoon nutmeg (optional but highly recommended)
– ½ cup granulated sugar
– ⅓ cup packed light brown sugar
– ½ cup vegetable oil or melted butter (trust me, melted butter makes it taste even better!)
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out the excess moisture so the batter isn’t too wet)
For the Filling:
– ¼ cup light brown sugar
– 1 tablespoon cinnamon
– 2 tablespoons melted butter (for that gooey swirl)
For the Glaze:
– ½ cup powdered sugar
– 1-2 tablespoons milk or lemon juice (adjust for desired consistency)
– Optional: a splash of vanilla or a sprinkle of cinnamon for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Warm your oven to 350°F (180°C). Grease a 9-inch round or square baking dish, or line it with parchment paper. I always do this first so I don’t panic later when the batter is ready. A little butter or non-stick spray works beautifully, and a light dusting of flour helps prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. I find that sifting or whisking really helps combine everything evenly — nobody wants clumps of baking soda in their slice! These dry ingredients create the sturdy foundation for the moist, tender crumb we’re going for.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs, then add the sugar, brown sugar, vanilla, and oil. Whisk until smooth and slightly frothy — I like to do this with a fork, honestly, it’s quick and effective. Add the grated zucchini last, mixing just enough to distribute it evenly. I tested this with different zucchinis — if it’s too watery, just give it a quick squeeze in a kitchen towel to remove excess moisture. Trust me, too much moisture can make your cake dense instead of fluffy.
Step 4: Combine
Pour the wet into the dry ingredients, folding gently with a spatula. Don’t overmix — a few lumps are fine! Overmixing can make the cake tough. Just fold until combined, and you’ll see a thick, slightly sticky batter. That’s perfect.
Step 5: Prepare Filling
Mix the brown sugar and cinnamon in a small bowl. Melt the butter separately. This combo will be your swirl — I love how it oozes through the batter as it bakes, creating pockets of cinnamon-sugar goodness. Feel free to add chopped nuts or even a splash of orange zest if you’re feeling fancy.
Step 6: Layer & Swirl
Spread half the batter into your prepared pan. Then sprinkle over half of the cinnamon-sugar mixture, followed by a drizzle of melted butter. Repeat with the remaining batter and filling. Using a butter knife or skewer, swirl gently from the center outwards to create a marbled effect. It’s fun to play with patterns here — don’t worry if it’s rustic.
Step 7: Bake
Pop the pan into the oven and bake for 35-40 minutes. Keep an eye on it — the top should be golden, and a toothpick poked into the center should come out clean. If it’s browning too fast, cover loosely with foil.
Step 8: Cool & Glaze
Let the cake rest in the pan for at least 15 minutes. Then transfer to a wire rack and cool completely — this prevents the glaze from melting instantly. Mix your powdered sugar with milk or lemon juice until you reach a pourable consistency. Drizzle it generously over the cooled cake. At this point, your whole kitchen will smell like cinnamon dreams, and you’ll be tempted to slice it right away, but patience pays off — let it set for about 10 minutes so the glaze firms up a bit.
Step 9: Slice & Serve
Use a good serrated knife for clean cuts, especially if it’s still a touch warm. Serve in wedges or squares, ideally with a steaming cup of coffee or tea. I love to add a dollop of whipped cream or a splash of vanilla yogurt on the side for extra indulgence. This cake is great at room temperature but also tastes fantastic slightly warm — just perfect for those cozy weekends.
What to Serve It With
This zucchini coffee cake is so versatile, I’ve served it pretty much everywhere — breakfast, brunch, or as a sweet end to dinner. For breakfast, pair it with a big dollop of Greek yogurt and fresh berries — it’s a vibrant way to start the day. I also love serving it during brunch alongside a latte or a cold glass of milk — the cinnamon and zucchini flavors hold up beautifully with a milky drink.
As an afternoon treat, it’s wonderful with a cup of strong coffee or chai. Sometimes, I toast slices in the morning just to revive that fresh-baked aroma. If I’m feeling fancy, I sprinkle a few chopped pecans on top before baking or add a handful of chocolate chips for an indulgent twist. For a quick after-dinner dessert, I like drizzling a little caramel or adding a scoop of vanilla ice cream on the side. Honestly, I find it’s a hit no matter how I serve it, and my family now insists I keep this in rotation!
Top Tips for Perfecting Your Zucchini Coffee Cake
Over the years, I’ve learned a few tricks to make sure this cake turns out just right every time. Here are my top tips:
- Zucchini Prep: Always squeeze out as much moisture as you can after grating — wet zucchini can make your batter soupy, and that’s no fun. I Keep a clean kitchen towel handy and give it a good squeeze, especially if my zucchinis are extra watery. Fresh, firm zucchinis work best, but I’ve tested this with frozen and thawed ones too. Just drain off excess water first.
- Mixing Advice: Gentle folding is key. I’ve made the mistake of overmixing, which makes the cake denser and less fluffy. A few lumps in the batter are totally okay — that’s how you know it’s just right.
- Swirl Customization: Sometimes I experiment with different spice blends — cardamom or allspice work beautifully. I also like adding a splash of orange extract to the glaze for a bright citrus note. Pattern-wise, a big swirl or layered zig-zag looks pretty — just have fun with it.
- Ingredient Swaps: I’ve tested swapping brown sugar for coconut sugar (less moisture, slightly darker flavor), and almond milk for dairy in the glaze. It’s all about tweaking based on what you’ve got. The texture might shift slightly, but flavor stays awesome.
- Baking Tips: Oven temperatures can vary, so start checking around the 35-minute mark. Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs. If you see cracks on top, that’s fine — it means your cake is baked through.
- Glaze Variations: Want a richer glaze? Add a little cream cheese or mascarpone instead of milk. For a fun twist, sprinkle chopped toasted nuts or coconut flakes on top before glazing. It’s amazing how these small tweaks make each bake unique.
Honestly, every batch teaches me something new, but the core of this recipe—moist, fluffy, and packed with cozy flavors—never fails. Once I got the zucchini moisture right, everything else came together easily. Trust me, the first time you see how tender and fragrant it is, you’ll be hooked.
Storing and Reheating Tips
This cake keeps pretty well for a couple of days — I usually store it in an airtight container at room temperature if it’s going to be eaten within 24 hours. Just keep it covered with a clean towel or plastic wrap. After that, pop it into the fridge to keep it fresh, especially if it’s hot or humid where you are. It’s still soft and delicious cold, but I love reheating slices in the microwave for about 15 seconds — just enough to warm it up without drying it out.
If you want to make it last longer, this cake freezes beautifully. Wrap individual slices tightly in plastic wrap, then aluminum foil, or place them in a freezer-safe container. Thaw overnight at room temperature or warm for a few seconds in the microwave. The glaze might soften during freezing, but a quick drizzle over the top still makes it look inviting.
For best flavor, I recommend adding the glaze once you’re ready to serve — it brightens up each slice and keeps the cake fresh, moist, and sweet. If you make it ahead, just keep in mind that the texture is best enjoyed within a couple of days. But honestly? It disappears pretty fast at my house.
Frequently Asked Questions
Final Thoughts
Whenever I make this zucchini coffee cake, I’m reminded that the best recipes are those packed with flavor, easy to put together, and rooted in tradition — but with a little twist of creativity. It’s become my go-to when I want something comforting yet a little bit different from the usual. The fact that I can sneak in some veggies and still get rave reviews makes it even more special.
If you’re craving a cozy slice of something sweet, I highly recommend giving this a whirl. It’s one of those recipes that feels like a warm hug but with a little touch of magic tucked inside. And trust me, once you see the smiles when you share it, you’ll want to make it over and over again.
Happy baking, and don’t forget to leave a comment below about your favorite tweak or tip—it’s always fun to swap ideas with fellow food lovers!
rice pudding
Ingredients
Method
- Rinse the rice thoroughly and combine it with milk in a large pot.
- Cook over medium heat, stirring occasionally, until the rice is tender, about 30 minutes.
- Add sugar and vanilla extract, continue cooking until the mixture thickens, about 10 minutes.
- Pour the pudding into serving bowls and let cool before serving.
