Crispy Buffalo Chicken Egg Rolls Easy Recipe
Imagine this: it’s Sunday morning, the house smells like cinnamon and toasted walnuts, and I’ve got a warm slice of zucchini coffee cake in my hand, coffee mug nearby. This recipe is one I’ve been tinkering with for years—I’ve made it countless times, tweaking here and there, and I swear it’s got a magic all its own. My kids ask for this all the time, especially when we have friends over; it’s just that kind of cozy, comforting treat that feels like a warm hug. And honestly, it’s so easy to pull together, even on those busy mornings or lazy weekend afternoons when the fridge is calling for some veggie love. What’s funny is that I usually have most of these ingredients on hand, which makes this a real lifesaver on busy nights or when surprise guests show up. The smell alone gets everyone in the kitchen—trust me on this one—you won’t be able to resist sneaking a second slice!
What is Zucchini Walnut Coffee Cake?
Think of it as a little slice of heaven in the shape of a cake—except it’s secretly sneaky because it’s packed with zucchini! Yes, zucchini. It’s essentially a moist, tender crumb with chunks of walnuts and a hint of cinnamon, topped with a sweet glaze. The name “coffee cake” might make you think of brunch or breakfast, but honestly, this is a dessert that can be enjoyed any time of day. The name comes from its traditional pairing with coffee, but I’ve found this cake makes a perfect snack or even a quick breakfast when you want something sweet but wholesome. Its subtle zucchini flavor keeps it light, and you’ll love how the nuts add just the right crunch. Think of it as a delicious way to sneak in some veggies—your kids won’t even notice!
Why you’ll love this recipe?
What I love most about this zucchini walnut coffee cake is how it gives me all the cozy feels without any fuss. The flavor? Oh, it’s divine—the cinnamon-spiced aroma fills the house, and the tender zucchini keeps it incredibly moist. Plus, the walnuts add this glorious crunch that makes every bite interesting. It’s honestly one of those recipes that’s incredibly forgiving—overmix? No worries. Forgot to toast the walnuts? Still delicious. And it’s budget-friendly, too! You don’t need fancy ingredients, and it’s perfect for feeding a crowd or just a quiet weekend with your feet up. I’ve made variations with coconut oil or even swapped out walnuts for pecans, and each version turns out amazing. This cake is so versatile—you can enjoy it plain, drizzle it with chocolate, or add a scoop of vanilla ice cream for a decadent twist. What’s more, the recipe is absolutely foolproof—I’ve tested it with different ovens and modifications, and it never fails to impress. It’s my go-to when I want something comforting, quick, and sweet, that’s also a little bit healthy. My kids ask for it morning, noon, and night, and honestly, I don’t blame them.
How do you make Zucchini Walnut Cake?
Quick Overview
This cake combines simple ingredients into a lush, moist treat. I mix the dry ingredients separately, then blend in a mixture of eggs, oil, and sugar to create a batter that’s just thick enough to fold in shredded zucchini and chopped walnuts. It’s layered into a pan, baked until golden, and finished off with a sweet glaze that adds just the right shine and sweetness. Honestly, the hardest part is waiting for it to cool before slicing—trust me, it’s worth it! This recipe is so straightforward that even beginner bakers can get spectacular results. Plus, it’s adaptable—you can make it dairy-free, gluten-free, or add your favorite mix-ins. The smile on everyone’s face when that first warm slice gets served? Priceless.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or almond flour for gluten-free version)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– 1 cup granulated sugar (or coconut sugar for a healthier twist)
– ½ cup vegetable oil or melted coconut oil
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups grated zucchini (squeeze out excess moisture!)
– ½ cup chopped walnuts (toasted if you like extra crunch!)
For the Glaze:
– ½ cup powdered sugar
– 1-2 tablespoons milk or cream (just enough to get a nice drizzle consistency)
– A tiny splash of vanilla or lemon juice 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 early so I’m not rushing later. Glass or metal pans work fine, but keep an eye on the baking time if you switch! Coat the pan with butter or non-stick spray and dust lightly with flour, or use parchment for an easy clean-up.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step ensures everything’s evenly distributed, so your cake bakes uniformly and gets that lovely rise. I’ve learned the hard way that skipping this can lead to uneven pockets of baking soda—no bueno.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, sugar, oil, and vanilla until smooth and slightly frothy—about a minute. I love how the mixture turns a light yellow color, almost like a latte! Sometimes, I add a splash of almond milk here for extra creaminess. Just make sure everything’s well combined before proceeding.
Step 4: Combine
Pour the wet into the dry ingredients and gently fold until just combined. No overmixing—that’s how muffins turn tough! A few lumps are okay, and it’s better to have a slightly rustic batter than a tough cake. Now, fold in the shredded zucchini and chopped walnuts—be gentle, they’re the stars of this show.
Step 5: Prepare Filling
If you want a layered effect with a swirl, set aside some batter. Or, you can just pour everything into the pan for a one-layer cake. Either way, the zucchini keeps it moist, and the walnuts add texture. Optional: sprinkle extra walnuts or cinnamon on top before baking for extra flair and flavor.
Step 6: Layer & Swirl
If layering, alternate spoonfuls of batter and filling, then gently swirl with a butter knife. For a marbled look, don’t overdo it—you want pretty streaks, not a giant mess! I love how the swirls peek through when you cut into it. It’s all about visual appeal—plus, the mix of flavors in every bite makes it special.
Step 7: Bake
Pop it into the oven and bake for about 35-40 minutes. You’ll know it’s done when the top is golden, and a toothpick inserted in the center comes out clean. Ovens vary, so start checking around 33 minutes—every minute counts to prevent overbaking. If the top browns too quickly, tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. While still slightly warm, drizzle your prepared glaze over the top. This is my favorite part—the glaze sets just enough to be sticky but not drippy, giving it that bakery-style finish. Trust me, don’t skip this—there’s something about that shiny sweetness.
Step 9: Slice & Serve
Once cooled completely, slice with a serrated knife for neat pieces. Serve it slightly warm or at room temperature—either way, it’s divine. I love a dollop of whipped cream or a side of fresh berries to brighten it up. This cake is best enjoyed within a couple of days—cover it loosely with foil or store in an airtight container. It’s perfect for breakfast, coffee breaks, or weekend brunches. I even freeze slices—just quick microwave, and it’s good as new!
What to Serve It With
This cake is versatile, so it pairs beautifully with many things. For breakfast, I usually serve it with a strong cup of coffee or a mug of hot tea. The earthy zucchini and cinnamon smell just seem to wake up everyone’s senses. During brunch, try a side of Greek yogurt or a sprinkle of fresh berries—this adds a tangy contrast against the sweetness.
As a dessert, it’s lovely with a scoop of vanilla ice cream or a drizzle of caramel. My family loves to have a slice with afternoon coffee—perfect for those weekends when we’re just lounging around. And for a relaxed snack, it’s just as wonderful on its own, wrapped in a tea towel in the afternoon sun.
Over the years, I’ve gotten into pairing it with a splash of orange juice or even a cold glass of milk. No matter what, this cake feels like home—the smell, the taste, the comfort of it all. It’s become one of those recipes that I turn to whenever I want a little slice of happiness, no matter the season.
Top Tips for Perfecting Your Zucchini Walnut Coffee Cake
Over the years, I’ve learned a few tricks that make all the difference. First, when grating the zucchini, I always squeeze out as much moisture as I can. I’ve made the mistake of using soggy zucchini, and let’s just say, the cake was denser than I wanted. Use a clean kitchen towel or cheesecloth to squeeze out the excess water—that way, your batter stays fluffy and moist.
Second, don’t overmix the batter once you add the wet ingredients. The key to tender cakes is gentle folding. I’ve also found that sprinkling a handful of toasted walnuts on top before baking gives it that beautiful crunch and a lovely roasted flavor.
When it comes to flavor swaps, I’ve played around with adding a bit of nutmeg or ginger, which boosts the cinnamon and makes the aroma even more addictive. For a dairy-free version, coconut oil works wonderfully, and I’ve tested it with almond milk too—added moisture and a lovely nutty flavor.
As for baking, I always position my oven rack in the center, and I check early—every oven is a bit different, and burnt tops are a bummer. The toothpick test is my best friend; if it comes out clean, I know I’m good. Lastly, the glaze can be customized—gelatin sugar blackstrap, maple syrup, or a splash of lemon juice all work beautifully for different flavor profiles.
This recipe has become a staple in my kitchen, especially because it’s so forgiving and adaptable. Just a few tweaks can give you a totally new flavor experience. The most important thing? Have fun with it, and don’t stress if it’s not perfect—done is better than perfect, my friends!
Storing and Reheating Tips
This cake keeps surprisingly well. Just store it in an airtight container at room temperature for up to two days—cover loosely with foil. If you want it to stay fresh longer, pop it in the fridge, wrapped tightly, for up to a week. The zucchini keeps it moist; I find it actually tastes better after a day or two, as the flavors meld.
If you need to reheat, the microwave on low power for about 20 seconds does the trick—just enough to warm the center without drying it out. When storing in the freezer, individually wrap slices in plastic wrap, then place in a freezer bag. They can stay good for up to three months. Thaw at room temperature or in the microwave—either way, it’s nearly as good as fresh. I usually add a quick drizzle of glaze after reheating for that authentic bakery look again.
Frequently Asked Questions
Final Thoughts
If you’re looking for a recipe that feels like a warm hug—something that’s humble yet remarkably delicious—this zucchini walnut coffee cake is it. I’ve made it so many times, and every single time, it turns out just as cozy and satisfying as I remember. Whether it’s for lazy weekend mornings, a quick afternoon treat, or just when you need a little comfort in the chaos of life, it’s a true keeper. Plus, it’s flexible—you can switch up the nuts, add a touch of lemon zest, or even toss in some berries. The best part? It always brings a smile around my table. I hope you try it and fall in love with it just like I did. Happy baking! And hey, I’d love to hear how yours turns out—leave me a comment or a photo below. Let’s keep the kitchen conversations going!
Buffalo chicken egg rolls
Ingredients
Method
- Preheat your air fryer to 400°F.
- Using a hand mixer whip the cream cheese until smooth. Add in shredded chicken and buffalo sauce, and mix well.
- Spoon approximately 2 tablespoons of the mixture onto each egg roll wrapper.
- Sprinkle cheddar and mozzarella cheese on top of the mixture and roll tightly, tucking in the sides as you go.
- Brush olive oil onto the egg rolls and place them in the air fryer basket, ensuring that they are evenly spaced out. Cook in batches of four.
- Cook for 7-8 minutes until the egg rolls are crispy and golden brown, flipping them halfway through.
- Serve with ranch dressing or blue cheese dressing as a dip, if preferred.
