Simple Seafood Paella for Weeknights

There’s nothing quite like waking up on a lazy Sunday morning, house already filled with the smell of something warm baking in the oven. That magic scent, the kind that makes everyone in the family peek into the kitchen, wondering what delight is on its way. I’ve got this recipe I’ve been making for years — a zucchini swirl coffee cake that’s secretly a little bit magical. It’s moist, just a little sweet, and packed with enough flavor to make your taste buds dance. My kids ask for this all the time, especially when I say “I’m making dessert for breakfast” — which, honestly, is my little guilty pleasure. It’s simple enough to whip up on a weekday morning, yet impressive enough to serve friends when they come over. Plus, those zucchini swirls? They sneak veggies into dessert, so I call that a win. Trust me on this one — it’s my go-to when I want something comforting, slightly nostalgic, and packed with flavor. And honestly, I think it might just become yours, too.

What is Zucchini Swirl Coffee Cake?

This is what I call a “coffee cake,” but honestly, it’s more like a lovely breakfast loaf with a surprise twist — the zucchini swirl. Think of it as a gentle, moist cake layered with a cinnamon-spiced zucchini ribbon that runs through the batter like a hidden treasure. It’s essentially a cross between a muffin and a loaf, so you get that satisfying, easy-to-slice texture. The name “coffee cake” is kinda classic; it’s perfect with a cup of coffee or tea, but I’ve also served it after dinner, and it always disappears fast. The concept is simple: a tender, buttery base with a beautiful marbled swirl of grated zucchini, cinnamon, and a touch of sugar that creates a flavor explosion—plus, it’s a sneaky way to get kids to eat their vegetables. The best part? It’s incredibly forgiving, so even if you’re not a baking pro, you’ll still end up with something that looks like it belongs on Instagram but tastes homey and familiar.

Why you’ll love this recipe?

There are so many reasons why I keep coming back to this zucchini swirl coffee cake. First, the flavor — oh, the flavor! That subtle sweetness combined with the warm cinnamon and the slightly earthy zucchini creates a flavor profile that’s both comforting and exciting. It’s not overly sweet, so it’s perfect for breakfast or a mid-afternoon treat, yet it’s indulgent enough to feel like dessert. Second, the process is unbelievably simple. I always do this when I want a homemade baked good but don’t want to spend ages in the kitchen. The batter comes together in one bowl, and the swirl is more of a fun layer than anything complicated. It’s budget-friendly too — basic pantry staples like flour, sugar, and cinnamon, plus zucchini that’s probably already in your fridge. Third, versatility is key. This cake is fantastic on its own, but I’ve experimented by adding chopped nuts or streusel topping, and it’s always a hit. What I love most about this is how it makes my kitchen smell — that cozy cinnamon scent is always a crowd-pleaser. And let’s be honest, there’s something so nostalgic about a loaf that feels like a hug in food form. It’s perfect for a cozy brunch, a quick breakfast, or even a laid-back dinner party dessert. Honestly, once I made this, I couldn’t stop — I even tested it with almond milk, which made it extra moist and tender. It’s a lifesaver on busy nights when I want to treat my family to something homemade and special without stressing too much. This one’s a keeper, no doubt.

How do I make Zucchini Swirl Coffee Cake?

Quick Overview

This recipe is my go-to because it’s straightforward, forgiving, and looks gorgeous when baked. It starts with whisking together simple dry ingredients, then mixing wet ingredients separately before bringing everything together. The trick is in the zucchini swirl — grated zucchini mixed with cinnamon and brown sugar. You layer it with the batter, give a gentle swirl, and bake until golden. It’s surprisingly fast, and honestly, the smell alone makes everyone come running. What makes this particular process special is how effortless the layering is — no fuss, no complicated techniques — just a gentle swirl to create that marbled look. Plus, I’ve found that using fresh zucchini makes a big difference — it’s the moisture and flavor that really shine in the final cake. Once baked, I like to let it cool a little, then drizzle with a simple glaze or just dust with powdered sugar for that perfect finishing touch. It’s a little slice of comfort I always turn to when I want something familiar but a little elevated.

Ingredients

For the Main Batter:

• 2 cups all-purpose flour — I like to use unbleached, but any kind works fine
• 1 cup granulated sugar — or you can do half honey, half sugar for a softer flavor
• 1 tablespoon baking powder — makes it rise just right
• 1 teaspoon cinnamon — because everything’s better with cinnamon
• ¼ teaspoon salt — to balance the sweetness
• ¾ cup vegetable oil — or melted butter if you prefer a richer flavor
• 1 cup milk (dairy or almond work like a charm)
• 2 large eggs — room temperature makes mixing easier
• 1 teaspoon vanilla extract — for that warm, homey aroma

For the Filling:

• 1 cup grated zucchini — squeeze out excess moisture, trust me on this
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon

For the Glaze:

• ½ cup powdered sugar
• 1-2 teaspoons milk or lemon juice — add until you reach your preferred drizzle consistency
• Optional: vanilla or almond extract for extra flavor

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and line it with parchment paper if you like, for easy removal. I always do this early so I don’t rush later. Make sure your oven rack is in the middle — even heat cooks it more evenly, and nobody wants a burnt bottom!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. I like to do this with a whisk, so everything gets evenly distributed and there are no clumps. This step ensures a light, fluffy cake without any pesky pockets of baking powder or flour.

Step 3: Mix Wet Ingredients

In a separate bowl, combine the eggs, milk, oil, and vanilla. Whisk until smooth. You want everything to blend well so the batter is even. I sometimes warm the milk slightly if I remember — it just helps everything mix better and makes the cake even softer.

Step 4: Combine

Pour the wet into the dry ingredients and gently fold until just combined. Be careful not to overmix — overworking the batter can make it dense. The batter might be a little lumpy, and that’s okay! Now, fold in your grated zucchini — don’t forget, squeeze out the excess moisture because too much water can make the cake soggy instead of tender.

Step 5: Prepare Filling

In a small bowl, mix the grated zucchini with brown sugar and cinnamon. This will be your swirl. Make sure the zucchini is well coated — this helps create that beautiful ribbon through the batter and intensifies the cinnamon flavor.

Step 6: Layer & Swirl

Pour half of the batter into your prepared pan. Spread evenly, then dollop spoonfuls of the zucchini mixture over the batter. Pour the remaining batter on top, and with a toothpick or skewer, gently swirl through the layers — think of it as a gentle marbling, not mixing everything together. This technique creates those gorgeous streaks that are so satisfying to look at and even better to eat.

Step 7: Bake

Bake at 350°F (180°C) for about 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Ovens vary, so start checking at around 38 minutes. I like to give the pan a little nudge and listen for that gentle “thud” — a sign it’s baked through. If the top gets too dark, tent with foil for the last 10 minutes. Patience is key!

Step 8: Cool & Glaze

Once out of the oven, let it cool in the pan for about 15 minutes. Transfer to a wire rack if you used parchment. Then, drizzle with your glaze — I like to make a simple one with powdered sugar and milk, but feel free to jazz it up with vanilla or lemon zest. Allow the glaze to set a few minutes before slicing — this keeps it neat and pretty.

Step 9: Slice & Serve

Cut into thick slices and serve warm or at room temperature. I love this with a cup of coffee or tea. The smell alone makes everyone gather around. Bonus if you add a dollop of yogurt or a scoop of vanilla ice cream — because, hey, why not indulge!

What to Serve It With

This zucchini swirl coffee cake is a total chameleon — it can be breakfast, brunch, or a cozy dessert. For breakfast, serve it with a hot cup of coffee or a glass of cold milk. My mom always says a slice with her morning tea is breakfast perfection. I love to pair it with a fresh fruit salad too, especially berries or sliced kiwis. It’s also fantastic as a brunch centerpiece—set it on a pretty plate with some extra cinnamon dusting, maybe a sprig of mint for color. When I serve it as dessert, I sometimes add a dollop of whipped cream or a light dusting of powdered sugar to make it feel special. On casual nights, I slice it up and serve with a hot cup of cocoa or coffee — everyone always asks for seconds. My family’s tradition is to have this with a big glass of cold milk or even a splash of orange juice, refreshing and just the right balance of flavors. Honestly, it’s the kind of treat everyone loves — it’s simple, cozy, and filled with love.

Top Tips for Perfecting Your Zucchini Swirl Coffee Cake

Over the years, I’ve learned a few tricks that make this cake even better. First, when grating your zucchini, I always use a box grater on the fine side — it melts into the batter beautifully and gives that delicate moistness with no stringy bits. After grating, I squeeze out as much moisture as possible — I wrap it in a clean kitchen towel and give it a good squeeze. This step is crucial; too much water, and your cake feels soggy. Second, for mixing, fold gently to keep the batter airy. Overmixing can lead to dense texture, and who needs that? If you want your swirl more pronounced, use a slightly thicker zucchini filling — I sometimes add a teaspoon of cornstarch to help it stay layered without sinking. Third, when swirling, I recommend making multiple stir motions — don’t just swirl once and walk away. That way, you get streaks that look artistic and taste equally delightful. Also, I tested swapping out some brown sugar for coconut sugar, and it gave a mild caramel note — delicious! The key to perfect baking is knowing your oven — I rotate my pan halfway through baking and monitor closely. If your top browns too fast, tent with foil. Trust me, these small tweaks really elevate the overall experience!

Storing and Reheating Tips

This coffee cake keeps surprisingly well. Once cooled, I store leftovers in an airtight container at room temperature for about 2 days — if it lasts that long! After that, I pop slices into the fridge, where they stay fresh for up to 4 days. To reheat, I lightly microwave each slice covered with a damp paper towel — it tricks the moisture back in and keeps it tender. For longer storage, wrap slices tightly in plastic wrap and freeze — they’ll keep for up to 2 months. When I want to serve later, I just thaw in the fridge overnight and warm in the microwave for about 20 seconds. A quick reheat refreshes the flavors perfectly. One thing I always do before glazing is add the glaze while the cake is still slightly warm — it better absorbs and sets nicely. If you want to keep the glaze fresh, wait to add it until just before serving. Trust me, a little bit of patience makes leftovers taste almost as good as fresh out of the oven.

Frequently Asked Questions

Final Thoughts

This zucchini swirl coffee cake is more than just a baked good; it’s a small slice of comfort that’s been part of my family’s mornings for years. Its moist texture, the warm cinnamon scent wafting through the house, and that swirl of zucchini make it a little different from your average cake — and honestly, that’s what I love most about it. It’s all about simple ingredients coming together in a way that feels special but isn’t complicated. Plus, I love how versatile it is — an easy grab-and-go breakfast, a stunning brunch centerpiece, or a surprise dessert for guests. Trust me, once you make this once, it’ll be your secret weapon for when you want a homemade treat that’s both cozy and a little fancy. So go ahead, grab some zucchini from your fridge, and let this become part of your family’s story — I can’t wait to hear how yours turns out! Happy baking!

seafood paella

This easy seafood paella, made with shrimp, clams and chorizo is a delicious, one-pot weeknight dish!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 16 clams cherrystone clams
• 16 extra jumbo shrimp shrimp peeled and deveined
• 0.5 tablespoon lemon juice
• 0.25 teaspoon Old Bay seasoning
• 2.5 teaspoons olive oil divided
• 1.75 oz cooked chorizo link sliced thin
• 0.5 cup onion chopped
• 3 cloves garlic sliced thin
• 1 teaspoon smoked paprika
• 1.25 cups short or medium grain rice
• 0.33 cup tomatoes finely diced
• 2.5 cups chicken or vegetable broth
• 1.25 teaspoon Kosher salt
• 0.25 teaspoon saffron threads
• 1 leaf bay leaf
• 0.5 red bell pepper red bell pepper sliced thin strips
• 0.25 cup frozen peas
• 1 tablespoon parsley coarsely chopped (for garnish)

Method

 

Preparation Steps

1. Clean the clams and soak in cold water for 20 minutes.
2. Transfer the shrimp to a bowl and season with 0.5 tablespoon lemon juice and Old Bay.
3. Heat a large, deep nonstick skillet over medium heat.
4. Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes.
5. Push aside, add the remaining 1.5 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.
6. Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.
7. Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes. Uncover, add the clams, shrimp and peas.
8. Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.
9. Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.
10. Discard the bay leaf and garnish with parsley.

Notes

This is a fantastic, one-pot weeknight dish that's surprisingly easy to make.