Easy Citrus Chicken & Veggie Stir-Fry

There’s something about the smell of cinnamon swirling through the kitchen that instantly takes me back to lazy Sunday mornings at my grandma’s house. Growing up, she’d always have a fresh coffee cake ready to go—moist and tender with just the right amount of sweet warmth. Over the years, I’ve tinkered with her recipe, and let me tell you, adding shredded zucchini was a game-changer. It’s like sneaking in a secret veggie boost without sacrificing that soft, crumbly goodness. Honestly, I make this cake all the time now—especially when I need a comforting breakfast, an afternoon pick-me-up, or a sweet treat that’s not overly indulgent. Plus, it disappears in minutes at my house—I think my kids ask for seconds before I even get a chance to put the plate down! If you’re craving something with cozy flavors but want it a little lighter, trust me on this one. The zucchini keeps it moist, while the cinnamon swirl gives it that irresistible bakery vibe. It’s honestly my go-to recipe when I want to wow family and friends without a ton of fuss. Ready to bake up some magic? Let’s do it!

What is Zucchini Coffee Cake?

Think of zucchini coffee cake as a cozy, breakfast-friendly dessert that combines the classic flavors of cinnamon, vanilla, and tender zucchini. The name might sound a little odd—coffee cake, zucchini style—but it’s essentially a fluffy cake with a sweet cinnamon swirl layered inside. Its origins are rooted in those times when home bakers wanted a treat that felt indulgent but also sneaked in some healthy veggies to start the day. The zucchini, grated finely, joins the batter without altering the texture; instead, it keeps the cake incredibly moist and tender. This dish is a perfect example of how baking can be both simple and surprising, turning everyday ingredients into something special. It’s a bit like a warm hug in edible form—great for breakfast, brunch, or even a cozy snack with a cup of coffee or tea. Think of it as a lovely twist on your favorite zucchini bread, but in a more playful, layered cake format that just begs to be shared.

Why you’ll love this recipe?

There’s so much I adore about this zucchini coffee cake—trust me, I’ve made it so many times I’ve lost count. First, the flavor: the cinnamon swirl is like a warm hug, filling the house with that classic cozy scent that makes everyone stop in their tracks. The vanilla glaze? It’s the cherry on top—sweet, creamy, and just a little sticky to make each bite feel indulgent without going overboard. What I most love about this is how stupidly easy it is to throw together. No fancy techniques, just a handful of basic ingredients, and a whisk. Honestly, it’s one of those recipes that’s perfect when you have a handful of zucchini from your garden or the farmer’s market and want to get creative. Plus, it’s budget-friendly—you probably already have everything you need in your pantry and fridge. It’s versatile, too; serve it warm for breakfast, or cut thick slices and pile on more glaze for dessert. My kids actually ask for this all the time, and I love how it sneaks in that veggie goodness without them even noticing. It’s a win all around.

How do I make Zucchini Coffee Cake?

Quick Overview

This cake is a no-fuss, layered delight that starts with grated zucchini folded into a simple batter. You’ll swirl in a cinnamon sugar mixture, bake until golden, then drizzle with vanilla glaze. The process is straightforward and forgiving—perfect for beginner bakers or busy weekdays. The trick is not overmixing the batter to keep it light and tender, and making sure to cool the cake properly before glazing. Once out of the oven, your whole kitchen will fill with warm cinnamon scents, and you’ll be tempted to dive right in. Trust me, the end result is so moist and flavorful, it might just become your new favorite quick sweet fix!

Ingredients

For the Main Batter:

• 1 ½ cups all-purpose flour (I like unbleached for a richer flavor)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar (for a deeper caramel note)
• ½ cup vegetable oil (or melted coconut oil for a subtle tropical flavor)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (squeezed to remove excess moisture)

For the Filling:

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

For the Glaze:

• 1 cup powdered sugar, sifted
• 2-3 tablespoons milk (or almond milk for a dairy-free option)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish and line it with parchment paper if you like for easy removal. This is my go-to because it prevents sticking, and I don’t have to worry about cleanup later. Setting up your pan early is a small step that makes everything else smoother—trust me, I’ve learned the hard way!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugars. I always do this step first—sifting isn’t necessary, but it helps keep the mixture light and airy. Plus, it ensures the cinnamon and sugar are evenly distributed, which makes that swirl nice and even in every slice. It’s a quick step but adds a lot to the final texture.

Step 3: Mix Wet Ingredients

In a separate bowl, beat the eggs, add the oil, vanilla, and grated zucchini. I’ve tested this with almond milk instead of regular milk—actually made the cake even moister! The zucchini should be finely grated and well squeezed to remove excess moisture—this keeps the batter from getting soggy. Mix until smooth, but don’t overdo it—just enough to combine everything evenly.

Step 4: Combine

Now, pour the wet mixture into the dry ingredients. Use a spatula or gentle whisk to fold everything together — no overmixing! The batter should be thick but smoothly combined. If you overmix, the cake can turn dense, so I just do a few gentle folds until it looks homogeneous.

Step 5: Prepare Filling

Mix the cinnamon and sugar together. I like to keep it simple, but a pinch of nutmeg or cardamom can add a fun twist. Set this aside for a moment. Later, you’ll sprinkle it over the batter and swirl it in for that gorgeous cinnamon ribbon.

Step 6: Layer & Swirl

Pour half the batter into your prepared pan. Sprinkle with half the cinnamon sugar mixture, then top with the rest of the batter. Use a knife or skewer to swirl through the layers—don’t overdo it, but enough to create a pretty marbled effect. This step makes all the difference; the cinnamon pockets surprise you in every bite!

Step 7: Bake

Pop it into the oven and bake for about 30-35 minutes. Check for doneness with a toothpick—the top should be golden, and a toothpick inserted in the center should come out clean. If it’s browning too quickly, tent with foil. Every oven is different, so keep an eye on it. Honestly, this has happened to me more times than I can count, but patience pays off!

Step 8: Cool & Glaze

Let the cake cool in the pan for at least 15 minutes before transferring to a wire rack. Patience here helps prevent cracking. Meanwhile, stir together the powdered sugar, vanilla, and milk to make the glaze. It should be pourable but not runny—add a tiny more milk if it’s too thick, or more sugar if it’s too thin. Drizzle it generously over the slightly warm cake for that glossy finish.

Step 9: Slice & Serve

This cake is best enjoyed once cooled a bit more—warm, but not hot. Slice with a sharp knife, and watch how moist and tender each piece is. I love serving it with a cup of coffee or a dollop of whipped cream for special mornings. Got leftovers? Wrap it tightly with plastic, and it’ll stay surprisingly fresh for a couple of days—if it lasts that long!

What to Serve It With

This zucchini coffee cake loves a good cup of coffee or tea. For breakfast, I often pair it with a steaming mug of dark roast—nothing beats that aroma filling the kitchen. On weekend brunches, serve slices alongside fresh berries or a dollop of Greek yogurt for extra richness. If you’re craving a dessert, warm a slice and top it with ice cream or a drizzle of extra glaze—heavenly. And for a cozy snack, it’s perfect cut into bite-sized pieces and served with a glass of milk or hot cider. I actually have a small tradition of baking this on lazy Sunday mornings, then enjoying it with my family while everyone lounges around in pajamas. It’s one of those recipes that instantly makes any day feel special.

Top Tips for Perfecting Your Zucchini Coffee Cake

Over the years, I’ve learned a few tricks to make this cake even better. First, grated zucchini—make sure you squeeze out as much moisture as possible. I use a clean kitchen towel or cheesecloth and give it a good twist; if it’s watery, the cake can turn out a bit gummy. Trust me, moisture control is everything. When mixing the batter, don’t overdo it—just a few gentle folds until combined, or it might turn dense. For the cinnamon swirl, I like to sprinkle it evenly over the batter, then use a skewer or toothpick to draw a few swirl patterns—this creates those pretty ribbon effects we all love. If you want to switch up flavors, a pinch of nutmeg or ginger in the cinnamon sugar adds warmth, or you can try swapping honey or maple syrup in place of some sugar for a different depth. As for baking—every oven is different. I recommend setting a timer and checking around the 30-minute mark, then inserting a toothpick. If it comes out moist but not sticky, it’s ready. For the glaze, I’ve played with milk options—almond, soy, or even coconut milk work beautifully—and I like to add a little vanilla or almond extract for a flavorful boost. The best part? This cake still tastes incredible even if you make a few tweaks here and there. Don’t stress—imperfect is part of the fun!

Storing and Reheating Tips

This cake is surprisingly resilient. Once cooled completely, store it at room temperature, covered tightly with plastic wrap or stored in an airtight container. It lasts about 2 days this way—if it makes it that long! For longer storage, pop it in the fridge—just make sure it’s well wrapped to prevent it from drying out. Reheat individual slices in the microwave for about 20 seconds, or warm the whole piece in a 325°F (160°C) oven covered with foil for about 10 minutes—you’re aiming for tender, not rubbery. If you made extra glaze, wait to add it until just before serving so it stays fresh and shiny. Freezing slices is also an option; wrap them tightly in plastic and foil, and they’ll stay good for up to a month. Thaw in the fridge overnight or at room temp, then reheat as needed. I’ve found that to keep that moist, crumbly texture, avoiding overfreezing helps—and honestly, this cake is so good, it’s worth making a double batch if you want leftovers!

Frequently Asked Questions

Final Thoughts

This zucchini coffee cake has become a staple in my home—not just because it’s delicious, but because it’s so flexible and forgiving. The combination of moist zucchini, warm cinnamon, and sweet vanilla glaze checks all the boxes for comfort baking. It’s one of those recipes I turn to when I want something homemade but don’t have hours to fuss in the kitchen. Plus, the kids love it, and I love sneaking in a veggie or two without anyone noticing! Once you get the hang of it, I promise you’ll find endless ways to tweak the flavors or make it your own. Whether it’s for a laid-back weekend brunch or a quick weekday treat, this cake never fails to bring smiles. So grab some zucchini—when you do, you’ll have everything you need for a cozy, irresistible bake. Happy baking, and I can’t wait to hear how yours turns out! Feel free to share your own twists or pictures—nothing makes me happier than seeing someone fall in love with this as much as I have.

Orange Chicken

A delicious homemade orange chicken with stir-fry veggies, crispy-battered chicken coated in a tangy orange sauce, served with rice.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds boneless chicken thighs or breasts
• 0.75 cup chicken broth
• 0.75 cup freshly squeezed orange juice
• 1.5 teaspoon finely grated orange zest
• 6 tablespoons white vinegar
• 0.25 cup soy sauce gluten free if needed
• 0.5 cup brown sugar dark or light
• 3 cloves garlic minced
• 1 teaspoon cayenne pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 large eggs
• 1 cup cornstarch
• 3 cups peanut or canola oil
• 3 tablespoons oil
• 1 large head broccoli cut into bite-sized pieces
• 2 pieces bell peppers chopped
• 0.5 red onion thinly sliced
• hot cooked rice for serving
• garnish thinly sliced green onion and sesame seeds

Method

 

Preparation Steps

1. Place the cut pieces of chicken in a large sealable bag or bowl.
2. In a medium bowl, add the broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, and cayenne pepper. Whisk to combine.
3. Measure out 3/4 cup of the orange juice mixture, and pour it over the chicken. Stir to combine. Marinate for 30 minutes.
4. Place the rest of the orange juice mixture in a small saucepan.
5. In a small bowl, combine cornstarch and cold water. Whisk until smooth; add to the saucepan with the orange mixture, and heat over medium-high heat.
6. Bring to a simmer, cook for 3 minutes until thickened.
7. Remove sauce from heat, prepare to fry chicken.
8. Preheat oil to 350°F in a large skillet or deep fryer.
9. Beat eggs until foamy; place cornstarch in shallow dish.
10. Dip chicken pieces in eggs, then coat with cornstarch. Fry until golden, about 5-6 minutes.
11. Drain fried chicken on paper towels. Cook vegetables in oil until tender-crisp.
12. Pour sauce over chicken and veggies, toss to coat.
13. Serve over hot cooked rice, garnish with green onion and sesame seeds if desired.

Notes

Enjoy this flavorful, crispy orange chicken with nutritious stir-fry vegetables.