Easy Shrimp Avocado Quesadillas Recipe
There’s something about the smell of baking that instantly makes a house feel warmer, cozier, like a big hug from a good friend. I remember my grandma’s kitchen always smelling of cinnamon and fresh-baked bread, and I try to recreate that same comfort with this zucchini coffee cake. It’s honestly one of those recipes I’ve made countless times, and each time, it disappears in minutes at my house. The kids ask for this all the time, especially when I want to get rid of some overgrown zucchinis that seem to magically appear in my garden every summer. And honestly? It’s a lifesaver on busy nights when I need something quick but still want the family to feel like we’re having a special treat. What I love most about this is how moist and tender it stays — that little hint of zucchini keeps it super soft, and that lemon glaze? Absolutely addictive. Trust me on this one: it’s the kind of dessert (or breakfast, let’s be honest) that you’ll crave on repeat.
What is Zucchini Coffee Cake?
Think of this as a warm, comforting cake that’s got a little twist — the sneaky ingredient being zucchini. It’s essentially a moist, tender quick bread with a delicate crumb, layered with a cinnamon-spiced swirl and topped with a bright, tangy lemon glaze. The name “coffee cake” might make you think of weekend brunch, but honestly, I’d eat this for breakfast, dessert, or just because I’m craving something sweet and veggie-friendly. The zucchini isn’t overpowering; it’s more like a secret ingredient that makes the cake extra moist and soft. Originally, coffee cake just meant a sweet treat to pair with coffee, but over time, it’s become a comfort food staple. I love its versatility — it’s perfect when you’re in the mood for something homey but also want a little zing of freshness from the lemon glaze. Think of it as a humble little cake that secretly does a lot of heavy lifting in terms of flavor and texture.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how foolproof it is — I’ve made it dozens of times, and it never fails to impress. The flavor is a beautiful balance: just enough cinnamon to warm things up, a hint of sweetness, and that citrusy punch from the glaze that brightens it up. It’s honestly a perfect combo. Plus, it’s super simple to make, even if you’re not a seasoned baker. The ingredients are budget-friendly, mostly pantry staples, and the process—you’ll see—is more about assembly than fussing with complicated techniques. And let’s talk about versatility. You can swap out the lemon glaze for cream cheese frosting if you like, or add chopped nuts for a little crunch. My kids ask for seconds — and thirds — because the texture is so tender and moist. This dish really bridges the gap between dessert and breakfast; it’s that good. And what makes it stand out from other zucchini bread or cake recipes? That swirl of cinnamon in the middle gives it a layered look and a wow factor, plus a flavor that’s just *so* cozy. Honestly, I think everyone should have a good zucchini cake recipe in their back pocket — it’s a sneaky way to get more veggies into the fam without any complaints.
How do I make Zucchini Coffee Cake?
Quick Overview
Mix up the batter in just a few bowls, fold in shredded zucchini — no need to squeeze out the moisture, I’ve tested it both ways — then layer half of the batter in your baking pan. Spread a cinnamon-sugar swirl across, top with the rest of the batter, and swirl again for that pretty marbled effect. Bake until golden and a toothpick comes out clean. Cool for a bit, then drizzle with your zingy lemon glaze. Easy, right? This method keeps everything super moist and guarantees that beautiful swirl in the middle. It’s perfect for when you want something homemade but don’t have hours to spend fussing in the kitchen.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (trust me, regular flour works just fine)
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup vegetable oil or melted coconut oil
– 2 large eggs (fresh, room temperature if you can)
– 1 teaspoon vanilla extract
– 1 1/2 cups shredded zucchini (no need to peel, just give it a good rinse! Always do this when I’m short on time)
For the Filling:
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 2 tablespoons melted butter or coconut oil
– Optional: chopped nuts or chocolate chips for a little extra flair
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– Zest of one lemon (for added zing)
– A splash of milk or water if needed for consistency
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 want extra easy removal. Trust me, this saves so much hassle when you’re slicing later!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. It’s like giving your dry ingredients a little spa day — this ensures even distribution and fluffy results.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugars, oil, eggs, and vanilla until smooth. I always do this first so that everything blends nicely. Sometimes I grate the zucchini first to keep things organized. No lumps, no fuss.
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently fold until just combined. Don’t overmix — that’s how tough muffins happen! The batter will be thick but still foldable. Stir in the shredded zucchini last, and you’re good to go.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and melted butter (and nuts if you’re using them). This stuff smells amazing, and it’s what gives the middle swirl that lovely cinnamon punch.
Step 6: Layer & Swirl
Spread half of the batter in your prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the top. Pour the remaining batter over the filling, smoothing it out gently. Using a butter knife or skewer, swirl through both layers to create a marbled effect.
Step 7: Bake
Pop it in the oven and bake for about 40-45 minutes. Keep an eye on it — you want it golden brown and a toothpick inserted in the center to come out clean. My trick? Start checking at 38 minutes, especially if your oven runs hot or cool. Every oven is a little different!
Step 8: Cool & Glaze
Let it cool in the pan for about 15 minutes before transferring to a wire rack. Once cooled slightly, drizzle that bright lemon glaze over the top. I love to add a little lemon zest to the glaze — it really brightens everything up.
Step 9: Slice & Serve
Cut into squares or wedges once completely cooled. Honestly, I find it’s best enjoyed at room temperature or slightly warm. Pair a slice with a cup of coffee or tea, and enjoy that perfect little moment of comfort. Bonus points if you add an extra drizzle of glaze for presentation!
What to Serve It With
This zucchini coffee cake is so versatile, it kind of elevates everything it’s paired with. For breakfast, I love serving a warm slice with a splash of almond milk or a dollop of Greek yogurt on the side. It’s also fantastic as part of a brunch spread, especially with some fresh berries and a pot of strong coffee or tea.
As a dessert, just add a scoop of vanilla ice cream or a dusting of powdered sugar, and you’ve got a crowd-pleaser. I’ve even wrapped slices up for little picnics — the moistness keeps it from drying out, and the lemon glaze makes it feel special. On cozy nights, I’ll cut a big slice, grab a mug of hot cocoa, and settle into my favorite chair. This cake isn’t just food — it’s a little memory in every bite, a reminder of lazy weekend mornings and summer garden harvests. My family always asks for this when zucchinis start taking over, but honestly, I make it year-round because everyone loves it.
Top Tips for Perfecting Your Zucchini Coffee Cake
If you’re anything like me, you want this cake to turn out just right every time. Here are some of my go-to tips after baking plenty of batches:
- Zucchini Prep: Always shred and then give it a quick squeeze if you want a slightly drier texture, but I usually leave it moist — it keeps the cake tender. Trust me, over-squeezing can make it dry and dense.
- Mixing Advice: Be gentle when folding in the flour and zucchini. Overmixing leads to a tough cake. Look for a just-cohesive batter, and you’ll get that light, airy crumb.
- Swirl Technique: To get that beautiful marbled look, don’t over-mix after layering. Just a gentle swirl. If you want more distinct layers, add the filling in thinner layers.
- Ingredient Swaps: For a gluten-free version, try a 1:1 gluten-free flour blend. I’ve tested it with almond flour, but it was a bit denser — still tasty, just different texture. For sweeter versions, add a handful of chocolate chips or chopped nuts to the filling.
- Baking Tips: If your oven tends to run hot, lower the temperature slightly or reduce the baking time a little. Always test with a toothpick — it’s the foolproof way to check doneness. If it comes out with crumbs but no wet batter, you’re good!
- Glaze Variations: Swap lemon juice for orange or lime for a different citrus twist. Or mix a splash of vanilla extract into the powdered sugar for a richer flavor. If the glaze is too thick, stir in a teaspoon of milk — don’t add too much or it’ll run everywhere!
One thing I’ve learned over the years — don’t rush the cooling. A hot glaze drips everywhere and can melt into the cake, but a slightly cooled cake holds the glaze much better and looks prettier. Also, if you make this ahead, store it properly — see below — to keep that lovely moist texture.
Storing and Reheating Tips
This cake’s best enjoyed fresh, but if you’re lucky enough to have leftovers, here’s how to keep it at its best. Keep it covered with a clean dish towel, or store in an airtight container.
Room temperature: Great for about a day or two. Just keep it covered so it doesn’t dry out.
Refrigerator storage: Wrap tightly in plastic wrap or store in an airtight container. It’ll stay moist for 3-4 days, but I recommend bringing it to room temperature before slicing again — it softens the crumb and enhances the flavor.
Freezer instructions: Wrap slices individually in plastic wrap, then in foil, and store for up to 3 months. When ready, thaw at room temperature or warm gently in the oven. This keeps it tasting fresh and moist.
Be mindful of the glaze: if you plan to reheat, I’d wait to add it until serving. If the glaze has set, just give it a brief warm-up in the oven — 10 seconds in the microwave works too — then drizzle fresh over warm cake for that just-baked feel.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake is one of those recipes I keep coming back to because it’s just so darn comforting. The moist crumb, the cinnamon swirl, the tangy lemon glaze — it’s all perfect for any time of day. I’ll admit, I’ve made some tiny tweaks over the years, like adding a splash of orange juice to the glaze or tossing in some chopped walnuts, but the core recipe is a keeper. Every time I bake it, I’m reminded of lazy Sunday mornings and garden harvests, of sharing slices with loved ones, and of how simple ingredients can create something truly special. If you’re looking for a versatile, super tasty way to use zucchini, give this a try. I’d love to hear how yours turns out — leave a comment, rate the recipe, or share your own twist! Happy baking, friends, and don’t forget to enjoy every bite.
Shrimp Quesadillas
Ingredients
Method
- In a medium bowl, combine diced tomato, avocado, red onion, lime juice, cilantro, salt, and pepper to make the salsa.
- Season the shrimp with cumin, garlic powder, salt, and pepper.
- Spray a skillet with cooking spray and cook the shrimp with chopped scallions for 2-3 minutes per side until cooked through.
- Remove shrimp from heat, cut in half lengthwise, and set aside.
- Preheat a skillet over medium heat and spray with cooking spray.
- Place a tortilla in the skillet, top with 1.5 oz cheese, 8 shrimp halves, and some of the avocado salsa. Cover with another tortilla and cook until the cheese melts and the bottom is golden brown.
- Flip the quesadilla onto a plate, then slide it back into the skillet to cook the other side until golden.
- Remove from skillet, cut into wedges, and serve immediately with extra salsa.
