Crushed Potato Tots How to Make Them
There’s something about waking up on a lazy Sunday morning and the smell of fresh coffee mingling with the promise of something sweet baking in the oven. That aroma reminds me of my childhood — my mom always had a batch of her famous zucchini coffee cake ready when we’d have friends over or when family was visiting. I’ve made that dish countless times, tweaking the recipe as I go, but the magic never changes: it’s simply comfort in every bite. If you’ve ever wanted a treat that feels just like a warm hug but is surprisingly easy to whip up, I think you’re really going to love this zucchini swirl coffee cake. It’s not just for mornings — this one’s a lifesaver on busy nights when craving something sweet but don’t want to spend hours in the kitchen. Plus, it’s versatile enough for breakfast, brunch, or even a cozy snack with tea or coffee. Trust me, the smell alone brings everyone into the kitchen — it’s addictive!
What is Zucchini Swirl Coffee Cake?
Think of this zucchini swirl coffee cake as a wonderfully moist, tender cake layered with a cinnamon-spiced zucchini filling, topped with a buttery crumble, and finished with a sweet glaze. Unlike traditional coffee cakes that can sometimes feel dense or overly sweet, this one strikes a perfect balance — moist, flavorful, with a delightful swirl of zucchini that honestly adds a little surprise in every bite. It’s essentially a quick breakfast bread crossed with a dessert, perfect for slicing and sharing. The name might sound fancy, but I promise, it’s super approachable. The “swirl” part is what keeps it pretty—I love swirling the zucchini mixture into the batter just before baking, giving each piece a gorgeous marbled look. My kids actually ask for seconds—high praise from the picky eaters! And I always do this when I have a few zucchinis sneaking around the fridge; they get hidden in something that everyone will love.
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how it checks all the boxes: incredible flavor, simple prep, and a bit of a wow factor in presentation. The aroma out of the oven? It’s impossible to resist. The flavor profile is warm and inviting with spicy cinnamon, a hint of vanilla, and that mild sweetness from the zucchini, which makes it not overly sugary but only sweet enough to satisfy that late-morning craving. Plus, it’s budget-friendly — most of the ingredients are pantry staples or vegetables I usually have on hand. The best part? Its versatility. You can serve it warm with a drizzle of extra glaze, or cooled for a brunch buffet or coffee date. I’ve tested this with gluten-free flour, and honestly, it held up beautifully — just watch the baking time a little. What I really love is that it’s forgiving. Overmixing? Not a thing here. Trust me on this one — this zucchini swirl coffee cake is a reliable, crowd-pleasing favorite that lands right in that sweet spot of comfort food that feels special without fuss.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This recipe is all about layering flavors effortlessly. You’ll start by preparing your zucchini filling — spicy, sweet, and a little gooey. Meanwhile, you mix up a simple batter, pour half into your prepared pan, swirl the filling through the batter, then top with a buttery crumble. Bake it until golden, drizzle with glaze, and voilà — you have a stunning coffee cake that’s as beautiful as it is delicious. The best part? No fancy equipment needed — just one bowl, a spoon, and a little patience. It’s a great way to use those leftover zucchinis and turn them into something extraordinary that smells like home.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour (I sometimes substitute half with almond flour for extra nuttiness)
- 1 cup granulated sugar (or coconut sugar for a healthier twist)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream or Greek yogurt (I tested with almond milk and it actually made it even creamier!)
- ½ cup vegetable oil or melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 2 cups grated zucchini (about 2 small zucchinis, drained well)
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional but adds warmth)
- 1 tablespoon flour (to help thicken)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Optional: a dash of cinnamon or lemon zest
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round or square baking dish — I like using parchment paper for easy removal. Make sure your zucchini is grated and drained really well; excess moisture can make the batter soggy. I always do this by squeezing out the moisture after shredding. This little trick keeps everything moist but not watery.
Step 2: Mix Dry Ingredients
In a big mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk it together until evenly combined. Proper dry mix is the foundation for a fluffy, tender cake, so don’t skip this step. It’s also when I add a little extra cinnamon to boost flavor — trust me on this one!
Step 3: Mix Wet Ingredients
In another bowl, whisk together sour cream, oil or melted butter, eggs, and vanilla. I sometimes substitute almond milk or coconut milk here — works just fine! Make sure everything is smooth and well incorporated. The eggs should be fully blended but don’t overbeat.
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently fold together — avoid overmixing or the cake can turn rubbery. When it’s just combined, stop. Overworking the batter is a common mistake I’ve learned the hard way, and it can make a dense cake instead of light and airy.
Step 5: Prepare Filling
Mix grated zucchini with brown sugar, cinnamon, nutmeg, and flour. It’ll look a little gooey — that’s perfect! Taste a tiny bit — it should be sweet, spicy, and fresh. You can add a pinch of lemon zest here for brightness or sprinkle in some chopped nuts or raisins if you want to mix things up.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Dollop spoonfuls of the zucchini mixture on top, then swirl gently with a knife or skewer. Repeat with the remaining batter and zucchini — creating a marbled effect. The swirling is almost hypnotic and just makes the cake prettier.
Step 7: Bake
Pop it into your oven and bake for about 40-45 minutes. Check for doneness by inserting a toothpick in the center — it should come out clean. If the top browns too fast, tent it loosely with foil. Every oven is different, so keep an eye on it after 35 minutes.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes before transferring to a wire rack. Meanwhile, stir together your glaze ingredients until smooth. Drizzle generously once the cake is only slightly cooled — I think the glaze sinks into the warm cake, giving it that irresistible sticky finish.
Step 9: Slice & Serve
Slice with a serrated knife for clean cuts. Serve warm or at room temperature, maybe with a cup of coffee or tea. If you want that extra touch, sprinkle some powdered sugar or toasted nuts on top, but honestly, it’s fabulous as-is — moist, flavorful, and just the right amount of sweet.
What to Serve It With
This zucchini swirl coffee cake is a chameleon, really. For breakfast, I love serving it with a strong black coffee or a frothy cappuccino. My kids practically beg for it with their morning juice. When I serve it for brunch, I like pairing it with fresh fruit — maybe strawberries or blueberries — and a side of yogurt or a dollop of whipped cream. It’s also a fantastic afternoon pick-me-up with a cup of tea. And when it’s time for dessert, I take the glaze to the next level — maybe a smear of mascarpone or a splash of bourbon in the glaze. The sweet, slightly spicy aroma will warm up any gathering, and trust me — it disappears fast. I’ve even packed slices into lunchboxes for the kids — it keeps well, and the slight sweetness makes those zucchinis a real hidden gem.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Over the years, I’ve learned a few tricks to make this cake even better. First, always drain the zucchini very well — wetter zucchini can make the batter loose and denser. I tried grating it finely, then squeezing out all the water with a clean kitchen towel; this is a game-changer. When combining ingredients, be gentle — overmixing is the enemy of fluffy cakes, so fold just until combined. For the swirl, a light hand is best — don’t overdo it, or you’ll lose the marbled look. If you want more spice, add a pinch of ginger or cardamom to the filling. I’ve tested with coconut sugar, and it gives a nice caramel flavor, but just reduce the liquid slightly if you do. A tip for baking — place the cake on the middle rack and rotate halfway through if your oven heats unevenly. And about the glaze — I prefer adding just enough powdered sugar to make it drizzleable rather than thick frosting. You want that shiny, sweet, sticky finish that soaks into every little crumb. The consistency varies with humidity, so add milk gradually until just right. Oops moment I learned? Always taste your glaze before pouring it on — a pinch of salt can really elevate the sweetness.
Storing and Reheating Tips
This cake stays fresh for about 2 days at room temperature if covered tightly with foil or plastic wrap. For longer storage, pop it into an airtight container in the fridge — it’ll last 4-5 days. Just give it a quick warm-up in the microwave (about 20 seconds) or in a low oven (about 10 minutes at 350°F) if you want that fresh-baked feel again. Freezing slices works beautifully; wrap each piece tightly in plastic, then foil, and store up to 3 months. Thaw it overnight in the fridge or leave it at room temp for a few hours. If you’re adding glaze later, don’t glaze frozen or refrigerated cake — wait until it’s defrosted to keep the glaze looking glossy. Honestly, this one’s a cake you’ll want to keep around — it’s great for spontaneous brunches or cozy nights in with your favorite movie.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini swirl coffee cake has become one of those go-to recipes I turn to when I want something comforting but also a little special. It’s simple enough for me to make on a busy weekday morning, yet impressive enough to serve at weekend gatherings. The combination of moist, spiced batter with the tender zucchini swirl is addictive — my family always asks for seconds, and I love how versatile it is for different occasions. Plus, it’s a sneaky way to get those little ones to eat some veggies without a fuss! If you give it a try, I’d love to hear how it turns out — maybe tweak the filling or the glaze? Whatever you do, trust me, your kitchen will smell divine, and your heart will be full. Happy baking!
Smashed Tater Tots
Ingredients
Method
- Preheat oven to 425° F.
- Spread out the frozen tater tots onto a large ungreased, or unlined, baking sheet. Be sure to leave space between the individual tater tots so that they can crisp evenly around all the edges.
- Bake the tater tots for 10 minutes.
- While the tater tots are baking, make the butter mixture by stirring together in a small bowl the melted unsalted butter, salt, black pepper and garlic powder. Set aside.
- Remove the tater tots from the oven and using the flat bottom of a small juice glass, gently smash each of the tater tots on the baking sheet to 1/4 inch thickness. You want to apply light pressure so as to not smash the tater tots completely flat or they will get too crispy.
- Using a pastry brush, brush each of the smashed tater tots with a light coating of the melted butter mixture.
- Return the smashed tater tots to the oven to finish baking for another 10-15 minutes or until the tater tots are golden and crispy all around the edges. Be careful to not allow them to get too crispy or burnt.
- Remove the smashed tater tots from the oven and allow them to cool slightly on the baking sheet before plating and serving.
