Easy Fried Shrimp Burgers for a Tasty Meal
I still remember the first time I made this zucchini coffee cake. It was a rainy Sunday morning, and I was just craving something sweet but didn’t want to turn on the oven for hours. I had a bunch of zucchinis from my garden—those little green gems that look so innocent but can be a challenge to use up. Instead of just shredding and tossing them into pasta or fritters, I decided to get a little creative. That’s when I whipped up this moist, tender zucchini coffee cake—because honestly, what’s better than a good coffee cake that sneaks in some veggies and still hits all the right notes? It’s become a staple in my house, especially when I want something sweet that feels a little healthier. My kids actually ask for this all the time—trust me, it’s always gone in minutes! The smell alone when it’s baking? It’s totally irresistible. If you love a cozy breakfast or an afternoon treat, this one’s a lifesaver on busy nights too. I always do this when I want comfort in a slice—soft, moist, with just a hint of cinnamon and that sweet glaze dripping down the sides. And spoiler alert: once you try this, you’ll want to keep the recipe handy forever.
What is Zucchini Coffee Cake?
Think of zucchini coffee cake as that beautiful, fluffy cake you’d happily serve with your morning brew, but with a sneaky twist—there’s shredded zucchini folded right into the batter. It’s essentially a layered, moist cake that combines the flavors of cinnamon, brown sugar, and tender zucchini, topped with a sweet glaze that makes each bite feel special. The name “coffee cake” might make you think it’s only for breakfast, but honestly, I’ve served this as dessert, snack, even a brunch treat, and it always steals the show. The zucchini keeps it super moist, so even days-old slices stay tender, and the spices give it that cozy, indulgent vibe. Also, it’s one of those recipes that look fancy but are surprisingly simple to whip up—perfect for when you want to impress without staying in the kitchen all day. The best part? Nobody ever guesses there’s zucchini inside unless I tell them. It’s like a little secret that makes everyone feel better about indulging!
Why you’ll love this recipe?
Honestly, the reason I keep coming back to this zucchini coffee cake is because of how it checks all the boxes—flavor, ease, and versatility. It’s a perfect little treat that’s balanced — sweet but not overly sugary, moist but still fluffy. The cinnamon and brown sugar give it this warm, nostalgic aroma that instantly transports you back to cozy mornings with family. What I love most about this is how forgiving it is—overmixing won’t ruin it, and you can easily tweak ingredients to suit your taste or what’s in the pantry. Plus, it’s insanely budget-friendly—the ingredients are staples I usually have on hand. I’ve even made it with almond milk instead of regular milk, and it made it even creamier! My kids love it warm, with a drizzle of extra glaze, or just plain with a big mug of coffee. It’s also super versatile—you can add nuts, berries, or even apples to change things up. This dish is truly a keeper, especially when I need something quick but comforting. And don’t get me started on the smell—your whole house will smell like cinnamon heaven.
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake is a real one-bowl wonder—mix your dry ingredients, beat your wet, and then gently fold everything together. Layer the batter with a cinnamon-sugar swirl, bake until golden, then slather on a shiny glaze. It’s fast, forgiving, and doesn’t require any fancy equipment. What makes it special is how moist it stays thanks to the zucchini, and how the flavors meld into this irresistible cozy cake. I love making this on Sunday mornings when I want something sweet but don’t want to spend hours in the kitchen. The whole process, from shredding zucchini to the first bite, takes barely over an hour—and that’s including cooling time!
Ingredients
For the Main Batter:
– 2 cups shredded zucchini (about 2 small zucchinis)
– 1 1/2 cups all-purpose flour (I like unbleached for extra flavor)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
– 3/4 cup packed brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup milk (dairy or almond milk)
For the Filling:
– 1/4 cup brown sugar
– 1 teaspoon cinnamon
– 1/4 cup chopped nuts or chocolate chips (optional but delicious)
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or cream
– 1/2 teaspoon vanilla extract
– A pinch of cinnamon or lemon zest (for extra flavor)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease your favorite 9-inch square pan or round cake pan with butter or non-stick spray. Lining it with parchment paper makes for easy cleanup. I always do this so nothing sticks—plus, it makes slicing a breeze. Keep your zucchini shredded and excess moisture squeezed out—trust me, too much water ruins the texture!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This ensures even distribution of your leavening agents and spices. It’s a simple step, but it makes a big difference in getting a uniform rise and flavor.
Step 3: Mix Wet Ingredients
In another bowl, combine the melted butter, brown sugar, eggs, vanilla, and milk. Whisk until smooth and slightly fluffy. The eggs should be fully incorporated—this step is where the batter starts looking velvety and inviting.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to gently fold everything together—don’t overmix! You want just combined batter with no streaks of flour. Overmixing can make the cake dense, and that’s a no-go in my book.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and nuts (if using) in a small bowl. This sweet, crunchy layer is what gives the cake its beautiful swirl. Set it aside—it’s about to make the cake look stunning.
Step 6: Layer & Swirl
Pour half of the batter into your pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top, then sprinkle with the rest of the filling. Use a skewer or a knife to swirl gently through the batter—creating pretty marbling that looks almost too good to cut.
Step 7: Bake
Pop it in the oven for about 40-45 minutes. Check for doneness by inserting a toothpick—if it comes out clean, you’re golden. Every oven is a little different, so start checking at 40 minutes. The top should be golden and slightly cracked, and your kitchen will be filled with the warm scent of cinnamon and sugar.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. Mix your glaze ingredients and drizzle over the warm cake, letting it seep into all the nooks and crannies. If it’s too thick, add a splash more milk; if too thin, add a bit more powdered sugar. I love adding a pinch of cinnamon or lemon zest here—it really elevates the flavor.
Step 9: Slice & Serve
Use a sharp serrated knife to cut into squares or wedges. Serve warm or at room temperature. I love it with a cup of coffee or a glass of milk—perfect for that cozy weekend breakfast or afternoon snack. Honestly, this cake tastes even better the next day, once the flavors have had time to meld!
What to Serve It With
This zucchini coffee cake is such a versatile charmer—here are some ideas for how to enjoy it:
- For Breakfast: Pair it with a robust black coffee or a frothy latte. I always add a dollop of Greek yogurt on the side because it balances the sweetness beautifully. It’s great served with scrambled eggs if you want a more filling morning.
- For Brunch: Serve slices on a platter with fresh berries and a side of crispy bacon. The sweet-spiced aroma makes it a hit with everyone. A glass of fresh orange juice or mimosa makes it extra festive.
- As Dessert: Warm a slice in the microwave and top with a dollop of whipped cream or ice cream. Drizzle extra glaze or caramel sauce for an indulgent touch. It’s delightful with a scoop of vanilla if you want to take it over the top.
- For Cozy Snacks: This cake is perfect for a lazy afternoon, served with a mug of tea or a glass of cold milk.Cut it into smaller pieces, pack it in a container, and take it along for something sweet on the go. My family loves grabbing a slice after school—it’s a guaranteed smile-maker.
This cake has a way of bringing people together. The kids love it for its sweetness, but the zucchini keeps it feeling just a little healthy—and guilt-free. Plus, it’s a great way to sneak some veggies into picky eaters’ diets. My dad always says this cake’s got “a little bit of love baked right in,” and honestly, I agree. I hope you give this recipe a try and enjoy every delicious, comforting bite.
Top Tips for Perfecting Your Zucchini Coffee Cake
Zucchini Prep: Before mixing, I always shred my zucchini and then squeeze out as much moisture as I can—otherwise, the batter becomes too watery and the cake might sink a bit in the middle. I use a clean kitchen towel or cheesecloth to get most of the water out; it’s worth the extra minute! Freshness counts—use zucchinis that are firm and shiny; wilted ones won’t give you the same moist crumb.
Mixing Advice: Overmixing is the enemy here! When you combine your wet and dry ingredients, fold gently just until everything’s incorporated. Tiny lumps are okay and won’t ruin your cake—overmixing can toughen the crumb. I’ve learned this the hard way after a few dense attempts.
Swirl Customization: Play with the pattern—use a skewer or butter knife to create a swirl that’s less about perfect lines and more about artistic chaos. Trust me, the uneven swirls look charmer and make each slice unique. Sprinkle nuts or chocolate chips into the cinnamon-sugar layer to add extra texture and flavor at your whim.
Ingredient Swaps: Want to make it healthier? Substitute half the flour with whole wheat or oat flour—just add an extra tablespoon of milk to keep things moist. You can swap the brown sugar for honey or maple syrup but cut back a bit on the liquid ingredients. Almond milk or coconut milk work beautifully for a dairy-free version. Experimentation is part of the fun!
Baking Tips: Keep an eye on your cake’s edges—the edges should be just golden, and a toothpick inserted into the center should come out clean. If your oven runs hot, tent the top with foil halfway through baking to prevent over-browning. Every oven is different, so use these tips as guidelines rather than strict rules.
Glaze Variations: Add a splash of lemon juice or a pinch of cardamom to the glaze for extra dimension. If you prefer a thicker glaze, add more powdered sugar; for a runnier glaze, increase the liquid. I love adding a hint of vanilla or cinnamon—trust me, it elevates the flavor profile and gives that finishing touch of richness.
Honestly, each time I make this cake, I learn something new—sometimes I adjust the amount of zucchini or play with the spices. The key is to keep it moist and fragrant, and not to overbake. Once you get the hang of it, it’s really just about scooping batter, swirling, and enjoying the warm smell that fills your house.
Storing and Reheating Tips
This cake keeps surprisingly well! If you don’t finish it all in one sitting, here’s what I do:
- Room Temperature: Keep slices in an airtight container or wrapped tightly in plastic wrap. It’ll stay fresh for about 1-2 days—just keep an eye out for any dryness or staleness.
- Refrigerator Storage: Store in an airtight container for up to 4 days. I find that the flavors deepen overnight, making it even tastier the next day. To reheat, microwave for 20-30 seconds or warm gently in a low oven.
- Freezer Instructions: Wrap individual slices in plastic wrap, then store in a ziploc bag or airtight container for up to 3 months. To serve, thaw overnight in the fridge and reheat briefly or enjoy at room temperature.
- Glaze Timing: I usually add the glaze once the cake is cooled—then it stays shiny and fresh. If you’re freezing the cake, wait to glaze until it’s completely thawed to prevent sogginess.
Trust me, this way, every slice tastes just as delicious as when it first came out of the oven. Plus, keeping a little of the glaze aside for drizzling on each serving makes all the difference—little touches that turn simple into special.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake is more than just a treat—it’s a warm hug in cake form, wrapped in cinnamon and love. It’s a recipe I’ve made countless times, and each time I feel a little proud of sneaking in some extra veggies without sacrificing flavor. The moist crumb, the swirls of cinnamon, and that glossy glaze—everything about it just feels like home. Whether you’re making it for a lazy weekend breakfast, a cozy brunch, or an unexpected guest, it’s guaranteed to brighten your day. The best part? It’s so forgiving and adaptable that even if you’re not a baking pro, you’ll get fantastic results. I encourage you to play around with add-ins, spice levels, or even swap out ingredients—I promise, it’s hard to mess this up! Happy baking, and I can’t wait to hear how yours turns out. Feel free to leave a comment or share your own creative twists—I love hearing from fellow cake lovers!
Shrimp Burgers
Ingredients
Method
- Chop the shrimp into small pieces. You can use a food processor for a finer texture, but be careful not to over-process.
- In a medium bowl, combine the chopped shrimp, panko breadcrumbs, scallions, cilantro, grated ginger, sesame oil, soy sauce, and sriracha.
- Add the beaten egg and mix until all ingredients are well combined.
- Divide the mixture into 4 equal portions and form into patties.
- Heat the olive oil in a large skillet over medium-high heat.
- Carefully place the shrimp patties in the hot skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through.
- Serve immediately on buns with your favorite toppings like lettuce, tomato, and a remoulade sauce.
