Easy Baked Chicken Fajitas Recipe
Growing up, mornings at my house always smelled like freshly baked treats. My mom had this magic touch for turning simple ingredients into something that made the whole house feel warm and inviting. One of our favorites was her zucchini coffee cake—yes, zucchini! Impossible to believe, right? But those grated bits of squash kept the cake so ridiculously moist, you’d swear it was soaked in butter. I always do this when I want something sweet and comforting, but don’t have much time—this one’s a lifesaver on busy nights or lazy weekends when everyone’s craving that cozy, homemade smell wafting through the kitchen. Honestly, what I love most about this is how it combines the richness of cream cheese with the freshness of zucchini. It’s like the best of both worlds, and I promise, no one will guess there’s sneaky veggie in there. Plus, there’s a little surprise swirl of cream cheese that makes each bite so decadent—I swear my kids ask for this all the time, and I never mind because I know it’s practically healthy! The smell alone brings everyone to the kitchen, and within minutes, it’s gone!
What is Zucchini Coffee Cake?
This zucchini coffee cake is a soft, tender crumb cake that gets its moisture from gracious doses of freshly grated zucchini. Think of it as a lovely, slightly dense but fluffy cake with a hint of cinnamon and sugar—perfect for breakfast, brunch, or a cozy afternoon snack. It’s essentially a cousin of a classic crumb cake but jazzed up with that unexpected, sneaky vegetable that keeps the texture irresistibly moist and tender. The swirl of cream cheese runs through the middle, adding a little tang and extra richness. The name “coffee cake” usually makes people think of those crumb-topped treats perfect with coffee, but honestly, I’ll take this anytime, whether I’m sipping black coffee in the morning or enjoying with a glass of milk after dinner. What’s great about this recipe is its simplicity—I’ve tested it with different kinds of sugar, and once I even swapped the regular flour for almond flour to make it gluten-free. Turns out, with a few tweaks, it’s just as delicious!
Why you’ll love this recipe?
First off, the flavor is just ridiculously good. The cinnamon, sweet sugar, and that subtle tang from the cream cheese swirl all meld together into a harmonious bite that’s better than most bakery treats I’ve had. The smell alone will fill your house with warm, inviting aromas that make everyone come running. This recipe is also so easy to make—I’ve made it countless times and it never fails. No complicated techniques, just straightforward mixing and layering. Plus, it’s a real budget-friendly find—those zucchini are practically free if you grow your own or buy them in bulk in summer, and the ingredients are pantry staples. I love to serve this for breakfast and brunch, but honestly, it’s also perfect after dinner or even as a quick snack when you’re craving something sweet but want to keep it simple. What’s truly special is how versatile it is: I’ve added chopped nuts or blueberries for extra texture or swapped the cream cheese swirl for mascarpone if I want an even richer version. It’s a comforting, familiar treat that feels just like home, and I get so many requests to make it again and again.
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake comes together in about an hour—most of that is just baking time! I like to start by preheating my oven and preparing the baking pan, then mixing dry ingredients in one bowl and wet ingredients in another. Once mixed, you fold everything together gently—don’t overmix, or the cake will be dense—and pour half into your pan. Next, spread the cream cheese mixture on top, then layer the remaining batter over it. A quick swirl with a knife creates those pretty marbled lines. Into the oven it goes, baked until golden and a toothpick comes out clean. After cooling for just a bit, I drizzle a simple glaze on top—nothing fancy, just powdered sugar and milk—and slice when it’s just warm. The best part? It’s so forgiving, and even if you’re not a professional baker, this cake will turn out stunningly moist and flavorful every time.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or gluten-free blend if you prefer)
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon salt
– ¾ cup granulated sugar
– ½ cup brown sugar (for that caramel undertone)
– ½ cup vegetable oil or melted unsalted butter
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup freshly grated zucchini (squeeze out excess moisture)
– ¼ cup buttermilk or almond milk
For the Filling:
– 4 oz cream cheese, softened
– ¼ cup powdered sugar
– ½ teaspoon vanilla
– A pinch of salt
For the Glaze:
– ½ cup powdered sugar
– 1-2 tablespoons milk (adjust for desired consistency)
– ½ teaspoon vanilla or lemon zest for flavor variation
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 pan with butter or non-stick spray. Line it with parchment paper if you like easier removal, but I usually skip that. Make sure your zucchini is grated and excess moisture is squeezed out—this tricks keeps the cake tender without making it soggy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This ensures your leavening agents are evenly distributed, which keeps the cake fluffy and even in rise. I always do this step first to keep things tidy and make sure nothing clumps.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar, brown sugar, eggs, vanilla, and oil until smooth. I find that beating the eggs separately helps get a nice, even batter. Add the grated zucchini and buttermilk last, folding gently with a spatula. The batter will be thick, but that’s exactly what you want.
Step 4: Combine
Pour the wet ingredients into the dry bowl. Gently fold everything together with a spatula—be careful not to overmix or it’ll turn dense. It should be just combined, with a few streaks of flour still visible. That’s perfect! Overmixing is the biggest mistake I used to make—learned that the hard way.
Step 5: Prepare Filling
For the cream cheese swirl, beat the softened cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and creamy. I like to leave it soft so it’s easy to spread—trust me, the smoother it is, the prettier your swirl will be. You can add a hint of lemon zest or cinnamon here if you want extra flavor.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Dollop spoonfuls of the cream cheese mixture on top, then pour the remaining batter over those. Use a butter knife or skewer to swirl the two layers together, creating beautiful marbled patterns. Be gentle—this is where the magic happens!
Step 7: Bake
Pop it into your preheated oven and bake for about 40-45 minutes. Keep an eye on it—edges should turn golden and a toothpick inserted into the center should come out clean. Timing can vary a bit depending on your oven, so start checking at around 38 minutes. When it’s done, let it cool in the pan for at least 15 minutes before transferring to a wire rack.
Step 8: Cool & Glaze
Allow the cake to cool slightly—if you cut it while it’s piping hot, it might fall apart. Mix your powdered sugar and milk until it reaches a pourable consistency. Drizzle over the warm or cooled cake to add that finishing touch. I like to do this right before serving so it stays glossy and inviting.
Step 9: Slice & Serve
Use a serrated knife for clean cuts and serve slightly warm or at room temperature. I love serving slices with a dollop of whipped cream or ice cream if I’m craving something extra indulgent. This cake is so moist and flavorful, you don’t need anything fancy—just a cup of coffee or tea, and you’re set for a cozy moment.
What to Serve It With
This zucchini coffee cake is so versatile, I’ve served it in practically every way possible. For breakfast, it pairs beautifully with a strong cup of brewed coffee—trust me, the cinnamon and zucchini are like morning hugs. I also love serving slices at brunch alongside fresh fruit and a dollop of yogurt, especially when entertaining friends. For dessert, warm slices topped with vanilla ice cream or a drizzle of caramel sauce make fantastic indulgences. My family’s favorite is with a cup of hot cocoa—those flavors just go so well together on chilly days. And on lazy weekends, I’ll slice a piece and enjoy it with a glass of milk, feeling like I’m treating myself without any guilt. This has become a family tradition—a treat that everyone asks for again and again.
Top Tips for Perfecting Your Zucchini Coffee Cake
From my years of baking, I’ve picked up a few tricks I’d love to share. First, squeezing out moisture from your zucchini is essential—if you skip that, the cake might end up a bit soggy. I use a clean kitchen towel or paper towels to give it a good squeeze. Also, don’t overmix the batter after adding the wet to the dry ingredients; just fold until barely combined. Overmixing develops gluten too much, and then your cake won’t be as tender. For the swirl, I use a toothpick to gently create a marbled effect—less is more; you don’t want to over-mix and lose the swirl pattern altogether. Swapping ingredients is totally doable—I’ve tried coconut sugar instead of brown sugar for a richer flavor, and it’s fabulous. The glaze is optional, but it adds a lovely shine and extra sweetness—just keep it thin enough to drizzle. As for baking, every oven is different—I recommend starting to check around 38 minutes. If it’s browning too fast but still raw inside, tent it with foil. I’ve learned all these little lessons through trial and error, and trust me—they make all the difference in getting that perfect moist, flavorful cake you’ll want to make over and over.
Storing and Reheating Tips
This cake stays moist surprisingly well. Once cooled, store leftovers in an airtight container at room temperature for about 2 days. It’s best to consume it within 3 days—after that, the texture might start to change a bit, but it’s still tasty. For longer storage, I pop slices in the fridge, where they’ll stay good for up to a week. Just make sure to cover it well—I use a plastic container or wrap it tightly with foil. To freeze, wrap individual slices in plastic wrap and then place in a freezer bag—this way, you can enjoy slices months later. When reheating, I microwave a slice for about 15-20 seconds—just enough to warm the center without drying it out. If you prefer, you can reheat in the oven at 350°F for about 10 minutes, wrapped in foil. If you’re adding the glaze later, just do that after reheating; don’t glaze the cake before freezing, or the moisture can cause sogginess. This method keeps the cake fresh and delicious, just like when it first came out of the oven.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake is one of those recipes that feels like a warm hug from your grandma—except you get to put your own spin on it. The moist crumb, the swirl of creamy cheese, and that welcoming cinnamon aroma make it impossible to resist. I’ve shared this recipe with friends, baked it for special occasions, and sneakily snuck zucchini into my kids’ lunchboxes—trust me, they had no idea! It’s perfect for when you want something homemade but don’t want hours in the kitchen. Once you make this, I promise it’ll become a regular in your rotation. So gather your ingredients, turn on some good music, and get ready to fill your home with irresistible smells. Happy baking! And I’d love to hear how yours turns out—drop a comment or share your own twists. Nothing beats a little kitchen magic shared with friends.
baked chicken fajitas
Ingredients
Method
- Preheat the oven to 400°F. Slice the bell peppers and yellow onion into strips and place in a baking dish.
- Cut the chicken breasts into thin strips and season with chili powder, cumin, paprika, garlic powder, salt, and black pepper.
- Add the seasoned chicken to the baking dish with peppers and onions, drizzle with olive oil, and toss to coat.
- Bake in the preheated oven for 20-25 minutes until chicken is cooked through.
- Serve hot with your favorite tortillas or rice.
