Golden Sesame Chicken A Simple Delight
You know that feeling when you’re craving something sweet but don’t want to go all-in on a heavy dessert? That’s pretty much me every other morning when I want a slice of comfort that’s not too indulgent but still hits all the right notes. I always do this when I have a bunch of zucchinis sitting in the fridge — I turn them into this cozy, slightly nutty coffee cake that’s become a family favorite. The smell alone, as it bakes, sort of fills the whole house with warm cinnamon and toasted walnuts — it’s like a hug in breakfast form. Trust me, this one’s a lifesaver on busy mornings or lazy weekends when you want something homemade but don’t feel like fussing. It’s simple enough for a beginner but special enough to serve at brunch or even as a snack in the afternoon. My kids ask for it all the time, and my friends always ask for the recipe. Honestly, once you make it, you’ll wonder how you ever skipped zucchini in sweet baking. It’s easy, versatile, and so satisfying — I think you’ll love it as much as I do.
What is Zucchini Walnut Coffee Cake?
This Zucchini Walnut Coffee Cake is essentially a moist, tender cake infused with the mild sweetness of zucchini and balanced with crunchy walnuts and a hint of cinnamon. Think of it as an elevated banana bread, but in the form of a layered cake that’s perfect with a cup of coffee or tea. The name might throw you off — it’s not a breakfast-only thing, really. I love calling it a “coffee cake” because it pairs so well with mornings when you want something sweet to start your day or a little treat just because. The zucchini keeps the cake super moist and sneaks in some veggies, so you don’t feel guilty indulging. It’s everywhere in my kitchen, especially when zucchini’s in season, and I’ve even tested this with other nuts and a touch of vanilla — it’s a flexible, forgiving recipe that always turns out delicious. Plus, it’s a great way to use up those sneaky zucchinis hiding in your vegetable drawer.
Why you’ll love this recipe?
What I love most about this is how it combines so many comforting flavors without feeling heavy on the stomach. The zucchini makes each bite incredibly moist — I’ve tested this with almond milk and it actually made it even creamier! The walnuts give it that perfect little crunch, and cinnamon just warms everything up. It’s honestly a lifesaver on busy nights because I usually have all the ingredients in my pantry, and it comes together quickly. Plus, it’s budget-friendly — no fancy ingredients needed, just standard stuff you probably already have. My kids ask for this all the time, especially if I add a drizzle of honey on top, which takes it to a whole new level. It’s versatile, too. You can serve it as a brunch centerpiece, a cozy snack with coffee, or even pack it in lunchboxes (if it lasts that long!). I also love that this recipe isn’t overly sweet — it’s just sweet enough to satisfy that craving, but it still feels wholesome. Honestly, once you try this, it’ll become your go-to for using up zucchinis in the best way possible.
How do you make Zucchini Walnut Cake?
Quick Overview
This cake is a breeze to make, and I promise you — it’s almost impossible to mess up. It starts with grating your zucchini, mixing up the batter, layering the filling, and sprinkling walnuts on top. The trick is not overmixing — that keeps it light and fluffy. The filling adds a subtle sweetness and a chewy texture that contrasts beautifully with the moist cake. After layering everything in a pan, it bakes for about 40-45 minutes, and the aroma alone will make you want to cut into it right away. Cool it slightly before glazing, and then enjoy slices warm or at room temperature. It’s straightforward, forgiving, and endlessly adaptable. Once you get the hang of it, you’ll find yourself making this all season long.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 small zucchinis, grated and drained)
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup brown sugar (for a richer flavor)
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
– 1/2 cup vegetable oil or melted butter
– 3 large eggs
– 1 teaspoon vanilla extract
For the Filling:
– 1/2 cup chopped walnuts
– 1/4 cup brown sugar
– 1 teaspoon cinnamon
– Optional: a tablespoon of honey or maple syrup for extra sweetness
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or cream
– 1/2 teaspoon vanilla extract
– Optional: a sprinkle of extra walnuts or cinnamon on top
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (180°C). Grease a 9-inch square baking pan or a similar-sized round cake pan. I like to line mine with parchment paper — makes it easier to lift the cake out when it’s done. While the oven heats, grate your zucchinis and give them a good squeeze in a clean towel to get rid of excess moisture—this helps keep the cake from becoming soggy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. This step ensures everything’s evenly distributed and prevents clumps. It’s my favorite because it smells so warm and inviting, almost like baking cookies already!
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with oil and vanilla until combined. Then, add the grated zucchini and stir well. The zucchini should be mixed in thoroughly — I like to use a spatula for this part to keep it gentle and airy. The mixture will look a little shaggy, but that’s okay, that’s how it’s supposed to be.
Step 4: Combine
Make a well in your dry ingredients and pour in the wet. Gently fold everything together just until combined — don’t overmix or the cake can turn dense. If you see a few streaks of flour, that’s fine. Overmixing is the enemy of light, fluffy cake!
Step 5: Prepare Filling
Mix your chopped walnuts with brown sugar and cinnamon. I like to add a little honey here if I want an extra caramelized flavor, but it’s totally optional. This filling brings a lovely chewy contrast to the soft batter, and the cinnamon really boosts the cozy vibe.
Step 6: Layer & Swirl
Pour about half the batter into your prepared pan, spreading it evenly. Sprinkle half of the walnut mixture over the batter, then top with the remaining batter, smoothing it out gently. Finally, sprinkle the rest of the walnuts on top. For that pretty marbled effect, I usually scoop some batter in dollops, add a spoonful of filling, then swirl gently with a skewer or knife — just enough to create pretty streaks without fully mixing the layers.
Step 7: Bake
Pop it into the oven and bake for 40-45 minutes. Check for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs. Ovens vary, so if your cake starts browning too quickly, tent it with foil to prevent burning. When done, let it cool in the pan for about 15 minutes before transferring to a wire rack.
Step 8: Cool & Glaze
Once the cake has cooled slightly, stir together the powdered sugar, vanilla, and milk until smooth. The glaze should be thick but pourable. Drizzle the glaze all over the top while the cake is still warm — the warm surface helps it to spread thinly and melt slightly into any crevices. I love how the glaze adds just enough extra sweetness without overpowering the subtle zucchini flavor.
Step 9: Slice & Serve
Cut into squares or wedges — I find a sharp serrated knife works best. This cake tastes amazing warm with a dollop of whipped cream or a scoop of vanilla ice cream, but it’s just as lovely at room temperature with your morning coffee. I like to stash leftovers in an airtight container — it stays moist for a couple of days, but honestly, it disappears faster than I’d like!
What to Serve It With
This Zucchini Walnut Coffee Cake is super versatile. For breakfast, I often serve it with a strong cup of coffee or a latte — the richness of the coffee pairs beautifully with the nutty, cinnamon flavor. My kids love having a slice with milk or a glass of cold brew on the side, especially when I sprinkle a little extra cinnamon on top. It’s also perfect for brunch — think about setting out a platter with fresh fruit and yogurt. During dinner gatherings, I like to present it as a sweet ending alongside a cup of tea or a glass of dessert wine. And, honestly, it’s a cozy snack for afternoons when you need a little pick-me-up, maybe with a handful of almonds or some fresh berries. This cake has become a staple in my family’s baking rotation because it’s so easy to customize and always reliably delicious.
Top Tips for Perfecting Your Zucchini Walnut Coffee Cake
Every time I bake this, I learn a little more. Here are some tips I swear by:
- Zucchini Prep: Always squeeze out excess moisture after grating — it makes a big difference in keeping the cake moist but not soggy. I’ve tested with both bagged and fresh zucchinis, and fresh tends to give a brighter flavor, but store-bought works too.
- Mixing Advice: Be gentle when folding the wet and dry ingredients. Overmixing leads to dense cakes, and nobody wants that. Look for streaks of flour but don’t obsess.
- Swirl Customization: To get prettier marbling, drop spoonfuls of the batter and filling alternately, then swirl in one direction. Colors tend to blend beautifully if you use a natural cinnamon-spiced filling.
- Ingredient Swaps: For a healthier twist, try swapping half the flour for whole wheat or adding a tablespoon of flaxseed meal. Nuts like pecans work nicely, too, if you prefer a different crunch.
- Baking Tips: Every oven bakes a little differently. Keep an eye on your cake after 35 minutes — the toothpick test is your best indicator of doneness. If the top browns too quickly, cover loosely with foil.
- Glaze Variations: Try adding a splash of lemon juice or a dash of cinnamon to the glaze for extra flavor. I’ve also experimented with cream cheese frosting, which turns it into a decadent treat.
I learned this trick after years of making it — patience and gentle mixing really do make the difference. Also, don’t be tempted to open the oven door too often during baking; sudden temperature changes can cause cracks. When you master the timing, you’ll get that perfect balance of moist, tender crumb with a slightly golden top.
Storing and Reheating Tips
This cake is at its best fresh, but it keeps well for a couple of days. Store it in an airtight container at room temperature for up to 2 days — just make sure not to cover it too tightly if it’s still warm, or condensation can form. For longer storage, pop it into the fridge — it’ll stay delicious for about 4 days, just be sure to let it come to room temp or warm it gently before serving. If you want to freeze it, wrap it tightly in plastic wrap and foil, and it’ll keep for up to 3 months. Thaw in the fridge overnight, then warm slices in the microwave if you like your cake warm and cozy. I do recommend adding the glaze after reheating, so it stays fresh and shiny. The key is not to overthink it — this cake is forgiving and almost impossible to mess up, which makes it a perfect project for bakers of all levels.
Frequently Asked Questions
Final Thoughts
This Zucchini Walnut Coffee Cake has become my little baking magic moment — it’s so simple but feels quite special. Every time I make it, I’m reminded of summer mornings in the garden, harvesting zucchinis, and sneaking a piece warm from the oven. It’s funny how a humble vegetable can turn into such a delightful treat! I love how versatile it is — you can add different nuts, flavors, or even swap out the zucchini for carrots or sweet potatoes. It’s a great way to use up garden harvests or leftover veggies, and it always disappears before I know it. If you give this a try, I’d love to hear how you customize it or what variations become your favorites. Happy baking, and don’t forget to share a slice with someone you love — nothing beats a warm piece of homemade cake shared over coffee.
Sesame Chicken
Ingredients
Method
- For the Sauce: In a medium bowl whisk together all the sauce ingredients (soy sauce, brown sugar, ketchup, chili sauce, honey, vinegar, garlic, and sesame oil). Set aside.
- For the Chicken: Pat the chicken dry and set aside.
- Place the eggs in a medium bowl and whisk.
- In a large bowl whisk together the cornstarch, flour, salt, pepper, garlic powder, and cayenne pepper.
- Fill a large skillet about 0.5- inch deep with oil. Bring the oil to 350°F over medium heat.
- Working in batches, dip the chicken into the egg, and then dredge into the flour mixture, coating completely.
- Fry the chicken in the oil until well browned on all sides, 5 – 6 minutes. Transfer to a paper towel lined plate to drain.
- When all the chicken is fried, drain the grease from the skillet. Place the skillet back onto the burner on medium heat and add in the prepared sauce. Cook until the sauce just starts to bubble and then add the chicken back into the skillet and toss to coat.
