Spicy Garlic Chicken Pizza Recipe
You know those mornings when you wake up craving something sweet but don’t want to fuss in the kitchen for ages? That’s exactly how this zucchini coffee cake became my secret weapon. I remember the first time I made it — it was a chilly Sunday, and I had a bunch of leftover zucchini from the garden. I was trying to use it up without making a whole stir-fry or a complicated casserole. Instead, I threw together this simple cake, and oh boy — it disappeared in minutes at my house. The smell of cinnamon, warm batter, and fresh zucchini wafting through the kitchen feels like a big, cozy hug. My kids actually ask for this all the time now, and honestly, it’s become a weekend tradition to bake it together.
It’s one of those recipes that’s almost too easy — like making your favorite mug cake but so much more satisfying. It’s perfect for breakfast, brunch, or just sneaking a slice with your afternoon coffee. Trust me on this one, it’s a game-changer when you’re craving something sweet at 10 pm but don’t want to turn on the oven for a full cake. Plus, you sneak in those veggies — a little extra nutrition never hurt anyone, right? Good vibes, good taste, and the kind of comfort you’ll want to make again and again. Ready? Let’s do this!
What is Zucchini Coffee Cake?
Think of this zucchini coffee cake as a cozy, slightly crumbly breakfast cake—or an afternoon treat—packed with fresh zucchini that’s almost undetectable in flavor but adds the most tender, moist crumb. It’s essentially a cross between a classic coffee cake and a veggie-loaded loaf. The name might sound fancy, but it’s just a humble way of saying it’s a sweet cake with a hint of zucchini — kind of like sneaking in a veggie boost without changing the flavor too much.
It’s inspired by those nostalgic coffee cakes you grab at bakery cupboards, but this one’s sooo much easier and way more forgiving. I love to call it my “secret weapon” because it’s forgiving if you overmix slightly or forget to add a pinch of cinnamon here and there. It’s quick to throw together, and the smell alone makes the entire house happy. Think of it as that warm, comforting bite that you want on lazy weekends, or when friends pop over unannounced—because it’s basically foolproof and tastes incredible. The best part? It’s adaptable—add nuts, swap the glaze, or even toss in some blueberries if you’re feeling fancy.
Why you’ll love this recipe?
What are the main reasons I love this zucchini coffee cake?
- Flavor: It’s sweet, cinnamon-y, with just a hint of honey and vanilla — a flavor that’s familiar but elevated
- Simplicity: No fancy equipment, no long waiting times, and barely any fuss. I’ve made this countless times and it never fails to impress — just mix, layer, and bake.
- Cost-efficient: Using up leftover zucchinis from the garden or store is a win. Plus, the ingredients are staples most of us have on hand — flour, sugar, eggs, spices.
- Versatility: Love nuts? Toss em in. Want a chunkier texture? Add some chocolate chips or blueberries. Prefer it sugar-free? Swap in a natural sweetener. The possibilities are endless, and I love that it adapts to whatever I’ve got in the pantry.
What I love most about this is how it feels like a loving, homemade hug — full of cozy flavors but still light enough to enjoy anytime. It’s the kind of recipe that makes even the most baking-challenged feel like they’re a pro in the kitchen. Plus, it’s a great way to secretly sneak in some veggies for the kids—or yourself! I always say, good food should be fun, flavorful, and easy enough to whip up on a weekday or a lazy Sunday.
How to Make Zucchini Coffee Cake
Quick Overview
This cake comes together really quickly — you’ll basically mix your dry ingredients, then your wet ones, combine everything, layer in the filling, swirl, and bake. It’s perfectly designed for busy mornings or when you want something out-of-the-oven in under an hour. The trick is not overmixing the batter, which keeps it light and fluffy. Once baked and cooled a little, I love drizzling a simple glaze over the top, but if you’re feeling indulgent, a dollop of vanilla ice cream is divine too. Whether you serve it warm or at room temp, each bite is full of cozy, sweet goodness. I promise, this one’s a lifesaver on busy nights or when you need a quick treat. Trust me — once you start, you’ll want to keep this on standby for the next craving!
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour (I usually grab organic, but regular works fine)
- 1 cup granulated sugar (or coconut sugar for a healthier twist)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (because everything’s better with a little cinnamon!)
- 2 large eggs, at room temperature
- ½ cup vegetable oil (or melted coconut oil for flavor)
- ½ cup sour cream or Greek yogurt (for extra moistness)
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup finely grated zucchini (squeeze out excess moisture with a paper towel—trust me on this!)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- Optional: a handful of chopped nuts or chocolate chips
For the Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Optional: a pinch of lemon zest or a splash of maple syrup for flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. I always do this first so I don’t forget later — nothing worse than trying to peel a hot cake out of a pan!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. I do this step first to get a uniform dry mixture — it helps everything blend smoothly later. Make sure there are no lumps of baking soda or powder lurking around!
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then add oil, sour cream, and vanilla. Mix until well combined — it should be smooth, not gloppy. I’ve tested this with almond milk once, and it actually made it even creamier — worth trying if you’re dairy-free!
Step 4: Combine
Pour the wet ingredients into the dry and gently fold together. Don’t overmix — a few lumps are okay. Overmixing can make the cake dense, and we want it tender and fluffy. Just fold until everything’s combined; it’ll look shaggy but that’s normal.
Step 5: Prepare Filling
Mix grated zucchini with brown sugar, cinnamon, and optional nuts or chips. This part is super quick — I always squeeze out excess moisture from the zucchini first because too much water can make the batter fall flat. The moisture loves to escape during baking, so a quick squeeze eliminates that, making your cake perfect every time.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared pan, then spread the zucchini filling evenly over it. Top with the remaining batter. Using a toothpick or skewer, swirl gently through the batter to create a marbled effect — not a messy swirl, just enough to see the cinnamon and zucchini streaks. This step makes the cake look pretty, but it also distributes flavor perfectly.
Step 7: Bake
Pop it in the oven and bake for about 35–40 minutes. Use a toothpick inserted into the center to check — it should come out clean. If it’s browning too fast on top but isn’t baked inside, tent it with foil for the last 10 minutes. I always set a timer and keep an eye—every oven is a little different!
Step 8: Cool & Glaze
Let it cool in the pan for about 10 minutes, then transfer to a wire rack. Mix your glaze ingredients until smooth — adding more milk if it’s too thick, or more powdered sugar if it’s too runny — and drizzle over the cake. I love to do this while the cake is just warm because the glaze melts just enough to seep into the crumb, giving it a lovely shine and extra sweetness.
Step 9: Slice & Serve
Use a serrated knife to cut clean slices, and serve with a cup of coffee or tea. I’ve learned that waiting at least 15 minutes after removing from the oven improves the texture; that little cooling window makes all the difference. You can serve it warm, but my favorite is at room temperature — the flavors meld beautifully. And honestly, I can’t resist with a dollop of whipped cream or a scoop of vanilla ice cream on top!
What to Serve It With
This cake is itself a full package, but pairing it with the right sides makes it even more special.
- For Breakfast: A simple latte or a splash of cream in your coffee, plus fresh fruit on the side. The cake’s sweet and spicy notes pair perfectly with a hot cup of morning joe.
- For Brunch: Serve slices with a side of Greek yogurt and a handful of berries—brighten it up and add some freshness to the richness.
- As Dessert: A dusting of powdered sugar or a generous drizzle of caramel turns this into a decadent after-dinner treat. I like to serve it with a shot of good bourbon or a glass of milk — whatever feels right for the moment.
- For Cozy Snacks: Cut smaller squares and serve with hot cocoa or cider on chilly afternoons. It’s so comforting, especially with a good book or your favorite playlist.
Personally, I love to keep a stash of thick slices in the fridge and reheat them gently with a dash of milk in the microwave. It’s like a memory in every bite, filling the house with warmth and nostalgia.
Top Tips for Perfecting Your Zucchini Coffee Cake
Over the years, I’ve picked up a few tricks that make this cake turn out even better. Here are my top tips:
- Zucchini Prep: Always squeeze out as much water as possible from the grated zucchini. I do this over a paper towel, and it’s a game-changer. Too much moisture in the batter can make it dense or soggy.
- Mixing Advice: Remember, don’t overmix once you combine the wet and dry ingredients. Stop at the first sign of streaks and lumps. A batter that’s a little shaggy is perfect; overworked batter makes a tough cake.
- Swirl Customization: To get a really pretty swirl, take your knife or skewer and make gentle figure eights through the batter. Don’t overdo it—this isn’t a marble cake, just a subtle pattern that guides your flavor distribution.
- Ingredient Swaps: Want it gluten-free? Use a cup for cup gluten-free flour blend. Prefer a heartier crunch? Toss in a handful of chopped walnuts or pecans. For a dairy-free version, swap sour cream for coconut yogurt and use oil instead of butter.
- Baking Tips: Keep an eye on it looking golden and a toothpick coming out clean. Every oven varies, so start checking around the 35-minute mark. I’d rather underbake slightly than overbake—leads to a dry cake!
- Glaze Variations: Change up the flavor by adding lemon zest, a splash of maple syrup, or a dash of vanilla bean paste. It’s your cake, make it yours!
From my experience, every tweak brings a new layer of flavor and personality. Don’t be afraid to experiment — I’ve learned that none of the variations ruin it, and sometimes, the quirkiest ideas turn out to be the best.
Storing & Reheating Tips
This cake keeps surprisingly well, which makes it perfect for making ahead.
- At Room Temperature: Cover with a clean kitchen towel or Bee’s Wrap for up to 2 days. Keep in mind, it’s best enjoyed the day of baking for ultimate freshness.
- In the Refrigerator: Store in an airtight container for up to 4 days. I prefer to eat it slightly chilled or warmed up with a quick 10-second zap in the microwave — just enough to warm it through without drying it out.
- In the Freezer: Wrap slices tightly with plastic wrap and store for up to 2 months. Thaw at room temperature or gently microwave. It might lose a tiny bit of moisture, but honestly, it still tastes amazing!
- Glaze Timing: If you’re making the glaze ahead, keep it in the fridge and add it just before serving. If you want a fresh glaze, mix it up when the cake’s cooled — it’ll soak in just right.
My rule of thumb: always look for the signs of freshness — it should smell sweet and cinnamon-y, with no off smells or mold. You can even freeze individual slices for quick snacks during busy weeks. It’s so handy!
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has truly become one of my most-loved baking secrets. It’s simple, versatile, and endlessly forgiving—plus, it makes the whole house smell amazing. Every time I bake this, it feels like a little celebration, whether it’s a lazy weekend morning or a quick afternoon pick-me-up. It’s a reminder that sometimes, the simplest recipes are the best—just a handful of pantry staples, a few fresh zucchinis, and a sprinkle of love.
If you try it, I’d love to hear how it turned out—whether you added your own twist or kept it classic. Share it with family, friends, or keep it all for yourself—I promise, it’s worth every bite. Happy baking, and I can’t wait to see your delicious creations! Don’t forget to leave a comment or rating below, and share your variations. This one’s a keeper, I promise!
Sweet Chili Garlic Chicken Pizza
Ingredients
Method
- CRUST: Combine the sugar, water, and yeast in a bowl and let rest until the yeast is frothy, about 5 minutes. Add to the flours and salt and mix to form a dough. Knead for a few minutes (2-3 minutes on low speed using a dough hook on a stand mixer) and set aside in a warm spot to rest for about 30 minutes.
- SAUCE: Puree the sauce ingredients together in a blender until smooth or mostly smooth. Transfer to a saucepan over medium high heat and simmer for 5-10 minutes or until thick. Season generously with salt.
- PINEAPPLE: Toss all the pico de gallo ingredients together until well combined. Preheat the oven to 425 degrees.
- Divide the dough in half. Roll out each piece into a thin crust about 0.5 inch thick or less, and transfer to a pizza pan. Poke with a fork, bake for 10 minutes, and remove from oven. Crusts should be golden and partially baked. Top with sauce, chicken, pineapple, and cheese. Return to oven and bake for another 10 minutes or until everything is warm and bubbly. Top with additional fresh cilantro and red pepper flakes.
