Easy Cake Mix Coffee Cake Recipe
You know, there are some recipes that just feel like a warm hug. They’re the ones that fill your kitchen with the most incredible aroma, bring smiles to everyone’s faces, and, let’s be honest, are just ridiculously delicious. This zucchini bread recipe is exactly that for me. It’s my go-to, my secret weapon, the thing I whip up when I have an abundance of zucchini from the garden or when that late-night craving hits and I want something sweet but don’t want to go through the fuss of baking a whole cake. It’s so moist and tender, with just the right amount of spice, and that sweet, slightly tangy glaze? Oh, it’s pure magic. Forget those dry, bland zucchini breads you might have tried before; this one is the real deal, a true classic that always, always delivers. It’s the kind of recipe that makes you feel like a kitchen rockstar, even if you’re just throwing things together on a Tuesday.
What is Zucchini bread?
So, what exactly is this magical zucchini bread we’re talking about? At its heart, it’s a quick bread, meaning it doesn’t rely on yeast for leavening. Instead, we use baking soda and baking powder to get that lovely, tender crumb. The “zucchini” part, obviously, comes from the star ingredient: grated zucchini. Now, don’t let that healthy-sounding vegetable fool you; when it’s baked into a sweet batter, it practically disappears, leaving behind nothing but incredible moisture and a super tender texture. Think of it as a fantastic way to sneak a little extra goodness into a treat. The name itself is pretty straightforward, but what it represents is a comforting, adaptable bake that’s been a family favorite for generations. It’s the perfect blend of wholesome and indulgent, making it a true crowd-pleaser.
Why you’ll love this recipe?
Honestly, where do I even start with why I adore this zucchini bread recipe? First and foremost, the FLAVOR is out of this world. It’s perfectly spiced with cinnamon and a hint of nutmeg, which really brings out the sweetness of the zucchini and the brown sugar. It’s not overly sweet, which I love, but that drizzle of tangy lemon glaze at the end? It’s the perfect counterpoint and takes it from delicious to absolutely divine. Then there’s the SIMPLICITY. I’ve made this so many times I could probably do it with my eyes closed. It’s a one-bowl wonder for the batter part, and the whole process from start to finish takes less than an hour, including baking time. This is a lifesaver on busy weeknights when everyone’s asking “What’s for dessert?” or when you need a quick edible gift. It’s also incredibly COST-EFFECTIVE. Zucchini is often super affordable, especially when it’s in season, and the other ingredients are pantry staples. You don’t need fancy, expensive items to make something truly spectacular. And the VERSATILITY! While I’m sharing my favorite version with you, you can totally play around with it. Add some chopped walnuts or pecans for crunch, toss in some chocolate chips (because, why not?), or even a bit of orange zest for a citrusy twist. It’s honestly perfect served warm with a cup of coffee in the morning, as a delightful afternoon snack, or even as a lighter dessert. It’s the kind of recipe that just keeps on giving, and I’m so excited for you to try it!
How do you make Zucchini bread?
Quick Overview
The magic of this zucchini bread is how incredibly simple it is to bring together. You’ll start by whisking together your dry ingredients, then mixing your wet ingredients, and finally combining the two until just married. While that’s happening, you’ll get your zucchini prepped and your pan ready. The batter comes together in just a few minutes, and then it’s a matter of baking until golden and fragrant. The real showstopper, though, is the simple lemon glaze that you’ll whisk up while the bread is cooling. It’s a process that feels so rewarding for the minimal effort involved, and I promise, the results are absolutely worth it. It’s perfect for even beginner bakers!
Ingredients
For the Main Batter:
2 cups all-purpose flour (I like to use unbleached, it just seems to give a better texture)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (don’t skimp on this, it’s key!)
1/4 teaspoon ground nutmeg (optional, but it adds a lovely warmth)
3/4 cup (1 1/2 sticks) unsalted butter, softened (or vegan butter for a dairy-free option)
1 1/4 cups packed light brown sugar (you can use dark for a richer flavor)
2 large eggs, at room temperature (this helps them emulsify better)
1 teaspoon vanilla extract
1 1/2 cups finely grated zucchini, well-drained (about 2 medium zucchinis – more on draining below!)
For the Filling:
This is where we add that extra layer of deliciousness. I love a simple cinnamon-sugar swirl, but feel free to get creative!
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the Glaze:
This is the crown jewel, in my opinion! It adds a lovely tang and sweetness.
1 1/2 cups powdered sugar
2-3 tablespoons fresh lemon juice (or milk for a less tangy glaze)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). You’ll want to grease and flour a standard 9×5 inch loaf pan. I usually use butter or cooking spray, then dust it with a little flour, tapping out any excess. This ensures your beautiful loaf doesn’t stick. For extra insurance, you can also line the bottom with parchment paper, leaving a little overhang on the sides to help you lift it out later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg if you’re using it. Whisking them together helps distribute the leavening agents evenly, which is super important for a good rise. You want to make sure there are no clumps of baking soda or powder.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This is best done with an electric mixer, but you can absolutely do it by hand if you have a little elbow grease! Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract. The mixture should look smooth and well-combined.
Step 4: Combine
Now, it’s time to bring the wet and dry ingredients together. Add about half of the dry ingredients to the wet ingredients and mix on low speed (or stir gently by hand) until just combined. Then, add the drained grated zucchini and mix again until just incorporated. Finally, add the remaining dry ingredients and mix until there are no streaks of flour left. Be careful not to overmix here; overmixing can develop the gluten too much and result in a tough loaf. A few small lumps are totally fine!
Step 5: Prepare Filling
While your batter is resting for a moment, quickly mix together the 1/4 cup granulated sugar and 1 teaspoon of cinnamon in a small bowl. This is your simple, yet effective, swirl mixture. You can totally add a pinch of extra nutmeg or even some finely chopped nuts here if you like!
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan. Sprinkle about half of the cinnamon-sugar mixture evenly over the top. Dollop the remaining batter over the cinnamon sugar layer, spreading it gently to cover. Sprinkle the remaining cinnamon-sugar mixture over the top. Now, this is the fun part: take a butter knife or a skewer and gently swirl it through the batter. Don’t overdo it; just a few passes will create beautiful ribbons of cinnamon sugar throughout the bread. You want visible swirls, not a completely mixed mess.
Step 7: Bake
Pop that pan into your preheated oven and bake for 50-60 minutes. The exact time can vary depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown and the edges should be pulling away slightly from the sides of the pan.
Step 8: Cool & Glaze
Once it’s baked, let the zucchini bread cool in the pan for about 10-15 minutes. This helps it set up. Then, carefully invert it onto a wire rack to cool completely. Patience is key here – you really want it to cool before you glaze it, otherwise, the glaze will just melt right off! While it’s cooling, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat but thin enough to flow. Once the bread is totally cool, drizzle that glorious glaze all over the top.
Step 9: Slice & Serve
Once the glaze has set a little, it’s time to slice and enjoy! I love using a serrated knife for a clean cut. The best way to serve it is at room temperature, but honestly, a slightly warm slice is also heavenly. I usually slice it about 1/2 to 3/4 inch thick. It looks so inviting with those little swirls peeking out, and that glossy glaze on top is just irresistible.
What to Serve It With
This zucchini bread is honestly a star all on its own, but it pairs wonderfully with a few things depending on the occasion. For a simple, comforting breakfast, a thick slice with a steaming mug of coffee is absolute heaven. The warmth of the bread and the bitterness of the coffee are just perfect together. If you’re feeling a bit more fancy for brunch, try serving it with a side of fresh berries – the tartness of the berries cuts through the sweetness of the bread beautifully. A dollop of Greek yogurt or even a light cream cheese spread can also be a lovely addition. As a dessert, it’s delicious on its own, but for something a little more decadent, a small scoop of vanilla bean ice cream melting alongside a warm slice is divine. And for those cozy, quiet moments, just a slice with a glass of milk is pure comfort. My kids always ask for a glass of cold milk with theirs, and it reminds me so much of my own childhood. It truly is versatile enough for any time of day or any mood!
Top Tips for Perfecting Your Zucchini Bread
Over the years, I’ve definitely learned a few tricks that make this zucchini bread absolutely perfect every single time. Here are my top tips:
Zucchini Prep: This is probably the MOST crucial step. You absolutely MUST drain the zucchini well. I usually grate it using the large holes of a box grater, then place it in a fine-mesh sieve and gently press out as much liquid as possible with the back of a spoon. For really juicy zucchini, you can even wrap it in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. Too much water will make your bread soggy and dense. Fresh zucchini is best, but if yours looks a bit sad, it will still work fine.
Mixing Advice: Remember what I said about not overmixing? It’s really important! Once you add the flour, mix until *just* combined. A few small lumps are okay. Overmixing develops the gluten, which can lead to a tough, chewy texture instead of the tender crumb we’re going for. So, when in doubt, stop mixing!
Swirl Customization: The cinnamon-sugar swirl is fantastic, but don’t be afraid to experiment! For a chocolatey swirl, you could mix a tablespoon of cocoa powder with the sugar and cinnamon. Or, if you’re feeling adventurous, add a few mini chocolate chips to the batter itself. You can also skip the swirl altogether if you prefer a more uniform bread – it will still be delicious!
Ingredient Swaps: I’ve tested this with almond milk instead of regular milk in the glaze, and it actually made it even creamier! For a dairy-free version, use vegan butter and any plant-based milk for the glaze. You can also swap out some of the all-purpose flour for whole wheat flour for added fiber, but I wouldn’t do more than half, as it can make the bread a bit heavier. If you’re out of brown sugar, granulated sugar will work, but the brown sugar adds that lovely moisture and caramel notes.
Baking Tips: Every oven is a little different, so get to know yours! If your oven tends to run hot, you might want to tent the bread with foil during the last 10-15 minutes of baking to prevent the top from getting too dark. Always rely on the toothpick test for doneness rather than just the timer. If the top is browning too quickly but the inside isn’t cooked, the foil trick is your best friend. I always bake on the middle rack for even heat distribution.
Glaze Variations: The lemon glaze is my favorite, but if you’re not a lemon fan, you can use a simple vanilla glaze (powdered sugar and milk or water), a chocolate glaze, or even just dust the cooled loaf with powdered sugar. For a cream cheese glaze, simply beat together softened cream cheese, a little butter, powdered sugar, and a splash of vanilla or milk.
Storing and Reheating Tips
This zucchini bread is so good that it rarely lasts long enough to worry about storing, but when it does, here’s how I keep it fresh and delicious.
Room Temperature: If you plan on finishing the loaf within 2-3 days, it’s perfectly fine stored at room temperature. I like to wrap it tightly in plastic wrap or store it in an airtight container. This helps keep it moist and prevents it from drying out. Make sure it’s completely cooled before wrapping, though!
Refrigerator Storage: For longer storage, up to about a week, the refrigerator is your friend. Wrap it well in plastic wrap, then place it in an airtight container or a heavy-duty freezer bag. The glaze might get a little sticky in the fridge, but it’s still delicious. The moisture from the zucchini actually helps keep it from drying out in the fridge.
Freezer Instructions: This zucchini bread freezes like a dream! Once completely cooled, wrap the loaf tightly in two layers of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe bag, squeezing out as much air as possible. It should last for up to 3 months in the freezer. To thaw, unwrap it and let it sit at room temperature for a few hours, or for a faster thaw, you can gently reheat it in a low oven (around 300°F or 150°C) for about 15-20 minutes.
Glaze Timing Advice: If you plan to freeze your bread, I highly recommend glazing it *after* it has thawed. The glaze can sometimes crack or become too soft when frozen. So, bake, cool, freeze unfrosted, thaw, and then glaze. If you’re just storing it for a few days, glazing it before storing is perfectly fine.
Frequently Asked Questions
Final Thoughts
I really hope you give this zucchini bread recipe a try. It’s more than just a recipe to me; it’s a memory maker, a comfort bringer, and a testament to how simple ingredients can create something truly spectacular. It’s the kind of bake that makes you feel good, both while you’re making it and while you’re eating it. If you love this recipe and are looking for other ways to use up summer produce, you might also enjoy my recipe for [link to another recipe, e.g., “Moist Blueberry Muffins”] or my foolproof [link to another recipe, e.g., “Easy Apple Crumble”]. They’re all made with the same love and focus on delicious, achievable home baking. I can’t wait to hear how your zucchini bread turns out! Please leave a comment below and let me know your thoughts, or share your own favorite variations. Happy baking!
cake mix coffee cake
Ingredients
Method
- Preheat the oven to 350°F.
- Grease and line a 9x13 inch pan with a piece of parchment paper. Set aside.
- In a large bowl, combine the cake mix, eggs, vanilla extract, and sour cream with a wooden spoon or a whisk. Stir until all of the ingredients are well combined. Then set aside.
- In a medium bowl, add the flour, melted butter, salt (if using), cinnamon, brown sugar, and pecans. Using a fork, pastry cutter, or spoon, stir the ingredients together until they're all well combined. Set aside.
- Add half of the cake batter to the prepared 9x13 inch pan.
- Add half of the streusel mixture over the top of the cake batter.
- Spread the remaining cake batter over the top of the streusel layer.
- Finally, sprinkle the remaining streusel over the top.
- Bake at 350℉ for 45 minutes or until a toothpick comes out clean in the center.
- Allow the cake to cool for 45 minutes before serving.
- Once the cake has finished baking and it's cooling, in a bowl combine the powdered sugar, milk, and vanilla. Using a fork or spoon, stir to combine.
- Drizzle the glaze over top and serve.
