Easy Green Fritters with Feta
There’s something about the smell of coffee cake baking that instantly takes me back to lazy Sunday mornings at my grandma’s house. It’s that warm, cinnamon-infused aroma that drifts through the air, making everyone come running into the kitchen, eyes wide with anticipation. I’ve made dozens of coffee cakes over the years, but this zucchini coffee cake — yes, zucchini! — has become my all-time favorite. It’s moist, tender, and bursting with flavor, and trust me, you’d never guess that zucchini played a starring role. I always do this when I have a bunch of summer zucchini staying in my fridge, searching for a way to turn them into something delicious and wholesome. This recipe is one of those: surprising, comforting, and remarkably easy. It’s perfect for brunch, a cozy afternoon snack, or even a sweet breakfast. And believe me, the kids go crazy for it — they ask for seconds every single time. Once you try it, I swear, it’ll become a go-to in your house too.
What is Zucchini Coffee Cake?
Think of zucchini coffee cake as a soft, sweet breakfast bread with a touch of spice and a crunchy crumb topping — all fused with the surprise of shredded zucchini inside. It’s essentially a cake you can enjoy any time of day, especially when you want something comforting but a little special. The name might sound a bit odd: “zucchini” and “coffee cake” together? But don’t worry — it’s not dense or vegetable-heavy. The zucchini adds moisture and a subtle sweetness, making each bite so tender and almost melting in your mouth. The cinnamon swirl and crumb topping give it that classic coffee cake vibe, but the zucchini sneaks in an extra layer of flavor and healthiness. It’s a kind of magic trick: a treat that feels indulgent, yet hits your veggie quota. Think of it as a mellow-way to get in some greens without feeling like you’re eating a salad for dessert.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how it combines all the things I adore — a tender crumb, a hint of spice, and that irresistible crumb topping — into one simple, hassle-free bake. It’s honestly a shortcut to happiness, especially on busy mornings when I want to serve something homestyle without the fuss. Plus, it’s budget-friendly: you probably have most of these ingredients tucked away in your pantry and fridge already. I test this recipe every summer when my garden is bursting with zucchini, and every single time, it disappears in minutes at my house. The kids ask for seconds, and my friends always ask for the recipe. I’ve also experimented with swapping out the white flour for almond or coconut flour, and it still turns out beautifully — yes, it’s versatile! Nothing beats slicing a warm piece and slathering it with a little butter or a drizzle of honey. Trust me, this one’s a lifesaver on busy nights or when you just need a little comfort foo
How do I make Zucchini Coffee Cake?
Quick Overview
This recipe comes together in a matter of minutes — you just mix dry ingredients, combine them with wet, fold in shredded zucchini, layer everything in your pan, and sprinkle that irresistibly crunchy topping. The best part? It doesn’t require any fancy equipment or complicated techniques. The batter is thick but tender, and once it’s baked, you get that beautiful crackly top with a moist, flavorful crumb underneath. It’s a perfect, no-fuss way to use up zucchini, and I promise, it’s foolproof even if you’re a beginner. Just remember: don’t overmix the batter, or it’ll turn out dense. I’ve made this so many times, I can do it in my sleep — but I still get excited every time I open the oven door and smell that full, warm aroma.
Ingredients
For the Main Batter:
– 1 ½ cups all-purpose flour (or your favorite gluten-free blend, see tips below)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon (trust me, the smell alone is worth it)
– ½ cup vegetable oil or melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded zucchini (squeeze out the excess moisture so it’s not watery)
For the Filling:
– 3 tablespoons brown sugar
– 1 teaspoon cinnamon
– ½ cup chopped pecans or walnuts (optional but recommended)
For the Glaze:
– ½ cup powdered sugar
– 1-2 tablespoons milk or cream
– ½ teaspoon vanilla (or a splash of lemon juice for brightness)
– A pinch of cinnamon or cocoa powder for a flavor twist
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (180°C). Grease a 9-inch square baking dish or a round springform pan with butter or non-stick spray. If you’d like, line it with parchment paper — makes cleanup a breeze! Sprinkle a little flour on the bottom to prevent sticking. Trust me, this is a game-changer, especially for the crumb topping.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure it’s well combined — you don’t want clumps of baking soda or uneven cinnamon pockets dragging down your batter.
Step 3: Mix Wet Ingredients
In another bowl, whisk the eggs, oil (or melted butter), and vanilla until smooth. I always do this first so the eggs are fully incorporated before adding the zucchini, which can sometimes cool the mixture down or cause clumping if added prematurely.
Step 4: Combine
Pour the wet into the dry, gently folding just until combined. It’ll be thick, but that’s fine — overmixing will make your cake tough. Fold in the shredded zucchini carefully. If your batter feels too thick, a splash of milk can loosen it up just a tad.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and nuts in a small bowl. You can substitute or skip the nuts if you prefer a nuttier texture, or swap them for chocolate chips or dried fruit for a different twist.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared pan. Spread evenly. Then sprinkle the cinnamon sugar mixture over the batter. Add the remaining batter on top, then use a toothpick or skewer to swirl gently for that pretty marbled effect. Don’t overdo it — just a few swirling motions to blend the layers without mixing too much.
Step 7: Bake
Pop it into the oven and bake for 45-55 minutes. It’s done when the top is golden brown, and a toothpick inserted into the center comes out clean. I always start checking around the 45-minute mark; every oven is a bit different. If the topping is getting too dark, cover loosely with foil and finish baking.
Step 8: Cool & Glaze
Let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack if you want to add a glaze — or just dig in warm! Mix the powdered sugar, vanilla, and milk until you reach a drizzle-worthy consistency. Pour over the slightly cooled cake for that glossy, inviting finish.
Step 9: Slice & Serve
Slice with a sharp knife, wiping it clean between cuts. Serve warm or at room temperature, perhaps with a dollop of whipped cream or a smear of cream cheese. Or, my favorite: a simple dusting of powdered sugar for that pretty finishing touch. This cake is just as amazing cold the next day — if you can resist eating it straight from the oven, that is.
What to Serve It With
This zucchini coffee cake pairs beautifully with a cup of strong black coffee or a frothy latte. I love serving it for brunch with fresh berries and a drizzle of honey on the side — a little fruitiness balances the sweetness perfectly. For an afternoon treat, try dolloping a spoonful of Greek yogurt or mascarpone for a creamy contrast. Sometimes, I even serve a slice after dinner with a nice cup of herbal tea — just to keep that cozy, relaxed vibe going. My kids have this with a glass of cold milk on school mornings, and I’ve found it’s equally good with a smear of jam or fruit compote. It’s a versatile treat, and everyone at my table agrees it’s one of the best ways to sneak a vegetable into dessert!
Top Tips for Perfecting Your Zucchini Coffee Cake
The trick to a perfect zucchini coffee cake is really in prep and patience. First, always squeeze out as much moisture from the zucchini as you can; soggy zucchini will make your batter dense and heavy. A clean kitchen towel or a nut milk bag works wonders. I learned this trick after years of ending up with overly moist cakes that sank in the middle. The batter should be thick but pourable, not runny. Use a gentle touch when folding in the zucchini and the filling — overworking the batter toughens the gluten and makes the cake dense. For the swirl pattern, I like to add a bit of color with a tiny splash of food coloring or cocoa powder in part of the filling, just for fun. If you want to make this gluten-free, swap out the flour with a good-quality gluten-free blend, but add a little extra baking powder to give it lift. Keep an eye on the baking time — every oven is different, especially if you use convection. And don’t skip the glaze, as it adds that finishing moisture and sweetness that ties it all together. A few times, I’ve experimented with adding a touch of lemon zest or nutmeg — both are fantastic options if you want to change things up.
Storing and Reheating Tips
This cake stays fresh for about 2 days at room temperature if wrapped tightly in foil or stored in an airtight container. I usually keep leftovers in the fridge, especially in the summer, to keep the zucchini fresh and prevent spoilage. Wrap the slices individually in plastic wrap or seal in a sturdy container — it’ll last 4-5 days. Reheating is super easy: just microwave a slice for about 20 seconds, and it’s just as warm and gooey as when it came out of the oven. If you prefer, warm it gently in the toaster oven — it gives that lovely crispy edge back. For longer storage, freeze slices individually wrapped in plastic and transfer to a zip-top bag. When you’re ready for a treat, let it thaw at room temperature for about 30 minutes or microwave briefly. I recommend adding the glaze after reheating, to keep that shiny, fresh feel.
Frequently Asked Questions
Final Thoughts
If you’re looking for a no-fuss, cozy baking project that ends with everyone asking for more, give this zucchini coffee cake a try. It’s one of those recipes that makes you feel like a baking hero, even on your busiest days. The combination of tender crumb, cinnamon-spiced swirl, and that crunchy topping hits all the right notes — plus, you’re sneaking in a vegetable, which makes it even better. I love experimenting with different fillings and toppings; sometimes I add chocolate chips, other times I sprinkle with almonds or coconut. The beauty is in the simplicity and versatility. This cake has become my summer staple, but honestly, I make it year-round because it’s just that good. So, grab your zucchinis, roll up your sleeves, and enjoy baking this warm, comforting treat. I can’t wait to hear how yours turns out! Don’t forget to leave a comment below or share your own twist — I love hearing from fellow bakers.
Broccoli Feta Fritters
Ingredients
Method
- Steam your broccoli crowns in about 1 inch of water for 7 minutes or until fork tender. Remove to paper towel and allow to cool slightly. Pat dry with towel. Next chop them into tiny pieces.
- In a large bowl, combine everything until incorporated. Form large balls.
- In a large skillet, heat 2-3 tbs olive oil until hot. Add the broccoli balls and flatten them out a little. Lower heat to medium and cook for 6 minutes. Flip them over and flatten them again with the back of your spatula. Cook another 6 minutes. Lower heat if they are getting too dark brown. You want them golden brown.
