Easy Tomato Cheese Chicken Rollatini
There’s something about the smell of cinnamon and warm baked goods that instantly takes me back to lazy Sunday mornings with my family. I vividly remember my grandma’s kitchen, where she’d often whip up this comforting zucchini coffee cake while we sipped coffee and watched the sunlight dance through the windows. It’s funny — I’ve made this countless times now, and it always surprises me how something so simple can bring so much joy. When I first started experimenting with zucchini in baked goods, I never imagined how delicious it could be in a breakfast cake — but trust me, this one’s a lifesaver on busy mornings or whenever I need a little slice of home. It’s surprisingly quick to throw together, and my kids actually ask for seconds. What’s more, it’s deeply satisfying without feeling heavy, and the flecks of zucchini give it a tender, moist crumb that melts in your mouth. Even better? The aroma alone sells the whole house. I always do this when I want something sweet without the fuss or when I’ve got a lonely zucchini staring at me from the garden or fridge — just grab a mug of coffee, and you’re set for the perfect start to your day.
What is Zucchini Breakfast Coffee Cake?
Think of this zucchini breakfast coffee cake as a cozy, slightly rustic treat that’s perfect for mornings or brunch. It’s essentially a soft, moist cake packed with grated zucchini — which keeps it incredibly tender and adds a subtle veggie boost that’s sneaky but smart. The name comes from how it’s often enjoyed with a cup of coffee or tea, making it feel like a special, homey comfort food. It’s kind of like a cross between a quick bread and a crumb cake, with a lovely cinnamon-sugar swirl that’s irresistible. You might wonder why zucchini? Well, it’s a gentle way to add moisture and a little nutritional boost without overpowering the sweet, spicy flavors. Plus, I love the fact that it’s so adaptable — you can add nuts, berries, or even swap out part of the sugar for honey. I’ve learned that this recipe is a fantastic way to use up those zucchini from the garden or that odd one you find lurking in the vegetable drawer. It’s such a versatile, forgiving recipe that’s become a staple in my house — and I think it’s going to become yours too once you try it.
Why you’ll love this recipe?
One of the best things about this zucchini breakfast coffee cake is how incredibly forgiving and flexible it is. I always do this when I want a foolproof breakfast that feels indulgent but is honestly simple to make. The first reason? The flavor. It’s got that warm, cozy cinnamon aroma that fills the entire house — my kids ask for this as their weekend treat, and honestly, I don’t mind. The presence of zucchini keeps the cake moist and tender for days, so leftovers are just as good as fresh. Plus, I’ve tested this with various tweaks: almond milk instead of regular milk, a splash of vanilla, a handful of walnuts or blueberries, and it always comes out perfect. And let’s talk about cost — this uses pantry basics, and the zucchini is often a freebie if you’ve got a garden or local farmers’ market nearby. Best of all, it’s versatile. Want to make it gluten-free? Swap in almond or tapioca flour. Looking to cut down sugar? I’ve reduced it here and there, and it’s still delicious. For me, what I love most about this is that it’s like a warm hug in cake form, fit for breakfast or a cozy brunch — and it never, ever fails to make my kitchen smell like home.
How do I make Zucchini Breakfast Coffee Cake?
Quick Overview
This cake comes together pretty quick, especially if you prep your zucchini early. You’ll start by grated zucchinis drained to remove excess moisture — that’s key for a tender crumb. While that’s happening, whisk together your dry ingredients like flour, baking powder, cinnamon, and a pinch of salt. In a separate bowl, mix your wet ingredients: eggs, oil or melted butter, vanilla, and a little sugar. Then, gently fold everything together, being careful not to overmix — the secret to a fluffy cake. Layer about half of the batter in a greased pan, sprinkle with a cinnamon-sugar swirl, add the remaining batter, and swirl again for that pretty, marbled effect. Bake until golden and a toothpick comes out clean. While it’s cooling, mix up a simple glaze or dust it with powdered sugar. Honestly, this is one of those recipes that’s as much about the process as it is the final product — everything stays moist, flavorful, and perfectly balanced.
Ingredients
For the Main Batter:
– 2 cups grated zucchini (about 2 small zucchinis)
– 2 cups all-purpose flour (or your favorite blend)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1 teaspoon ground cinnamon
– ¼ teaspoon salt
– 1 cup granulated sugar
– 2 large eggs
– ½ cup vegetable oil or melted butter
– 1 teaspoon vanilla extract
For the Filling:
– ⅓ cup light brown sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons butter, softened (for sprinkling or swirling)
– Optional: chopped nuts or blueberries for added texture
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk or cream
– A splash of vanilla (optional)
– Or switch it up with a sprinkle of cinnamon and a drizzle of honey for a more natural look and taste
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 or line it with parchment paper — I prefer parchment because it makes cleanup a breeze. Once it’s preheated, grab that zucchini and give it a good rinse. Grate it with a box grater or the coarse side of a microplane — I always do this first so I don’t forget. Afterward, sprinkle a little salt over the grated zucchini and let it sit for about 10 minutes to draw out extra moisture. Squeeze out as much liquid as you can — this keeps your cake from getting soggy. This step is super important, so don’t skip it, even if you’re tempted to rush!
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This ensures everything’s evenly distributed, so you don’t end up with pockets of baking powder or too much cinnamon in one bite. I’ve made that mistake a few times — trust me, it’s no fun!
Step 3: Mix Wet Ingredients
In another bowl, beat eggs lightly, then stir in sugar, oil (or melted butter), and vanilla until smooth. If you want to make it vegan, feel free to swap eggs for a flaxseed or chia seed mixture (about 1 tablespoon ground seeds + 3 tablespoons water per egg). I sometimes do this when I’m out of eggs — it works beautifully. The mixture should be slightly thick but pourable.
Step 4: Combine
Pour the wet ingredients into the dry and fold gently — I use a spatula and work from the bottom, turning over just until combined. Be careful not to overmix; a few lumps are fine. This keeps the cake light. If the batter looks too thick, add a splash of milk to loosen it up a bit.
Step 5: Prepare Filling
Mix the cinnamon and brown sugar together. If you’re adding nuts or berries, fold them in here. This sweet, spicy blend is the star of the show — I love sprinkling extra on top before baking for that caramelized look and taste.
Step 6: Layer & Swirl
Start by pouring half the batter into your prepared pan. Spread it evenly, then sprinkle or dollop with about half of your cinnamon-sugar mixture and a few bits of butter or nuts if you like. Add the remaining batter on top, then use a butter knife or skewer to swirl gently — creating a marbled effect that’s pretty and flavorful. Don’t overdo it; just a few gentle zigzags will do.
Step 7: Bake
Pop it into the oven and bake for about 35-45 minutes. Check it at the 35-minute mark. The top should be a rich, golden brown, and a toothpick inserted in the center should come out clean — that’s your cue. Every oven is a little different, so if it’s browning too fast, tent it with foil to keep from burning.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. If you’re using a glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle it over the slightly warm cake; it will seep in and make every bite gooey and sweet. If you prefer, dust with powdered sugar instead for a more understated look. Trust me: the glaze adds a lovely finishing touch, but you can skip it if you’re in a hurry.
Step 9: Slice & Serve
Cut into squares or slices — I like my slices a little thick for that cozy, cake-like bite. Serve with extra coffee or tea, and maybe some fresh fruit on the side. This cake tastes just as good warmed up the next day — I’ve even frozen slices for busy mornings. Keep it covered in an airtight container, and it should stay fresh for up to 3 days at room temperature or a week in the fridge.
What to Serve It With
This zucchini breakfast coffee cake is a chameleon — it can shine at breakfast, brunch, or even as a sweet afternoon snack. I love starting weekends with big plates of scrambled eggs and a warm slice of this cake alongside my morning coffee. The smell alone is enough to bring everyone into the kitchen. Sometimes, I serve it with a dollop of Greek yogurt or a splash of cream—it’s like a sleepy, cozy brunch in every bite. During holiday mornings, I sprinkle in chopped nuts or berries for extra texture and color. My kids ask for this all the time — and I’ve made it for teacher breakfasts, potlucks, and even to give as homemade gifts wrapped up with a bow. It’s great as a simple dessert too, especially when served warm with a drizzle of honey or a few fresh berries. Honestly, I feel like this cake is just a smart way to add a little sweetness — and a veggie — into busy mornings without any fuss, and it always makes us smile.
Top Tips for Perfecting Your Zucchini Breakfast Coffee Cake
Over the years, I’ve learned a few tricks that make all the difference in this recipe. Here are my favorites:
Zucchini Prep: Drain the grated zucchini really well. I’ve made this mistake when I was in a rush — and moisture can turn your batter into a slight soggy mess. I squeeze out as much liquid as possible and pat it dry with a towel. Fresh zucchini yields the best texture, but frozen works just fine if it’s thoroughly thawed and drained.
Mixing Advice: Be gentle when combining wet and dry ingredients. Overmixing leads to dense, tough cakes. Stop once there are no dry streaks, and you’re good to go. Also, if the batter seems thick because of the zucchini, a splash of milk helps loosen it up without losing structure.
Swirl Customization: When layering, I like to dollop the cinnamon-sugar mixture and then swirl with a skewer for those pretty marbled patterns. For a more rustic look, just spread the filling evenly and skip the swirl — it’s still delicious.
Ingredient Swaps: Want a nuttier flavor? Toss in chopped walnuts or pecans. Prefer it sweeter? Mix in a handful of chocolate chips or dried cranberries. It’s a forgiving recipe that invites creativity.
Baking Tips: Oven temperatures vary, so keep an eye on your cake after 35 minutes. If it starts to brown too quickly, tent with foil. You want a toothpick inserted in the middle to come out clean but avoid overbaking, which can dry it out.
Glaze Variations: For a tangy twist, stir in a little lemon zest or orange extract into your glaze. Alternatively, a drizzle of honey or maple syrup before serving gives it a natural sweetness and appealing shine. I’ve tested all kinds, and honestly, each adds personality!
This cake has become a staple because I’ve learned how forgiving it is. Even if I slightly overmix or slightly underbake, it still comes out tasting wonderful. The key is to keep it moist, flavorful, and simple. Sometimes, I do a quick dusting of powdered sugar if I’m in a rush or want to keep it light. Every time, it’s a hit, and I love how adaptable it is to whatever ingredients I have around.
Storing and Reheating Tips
This cake is best enjoyed fresh, but it keeps really well, too. If you have leftovers, cover it tightly with plastic wrap or store in an airtight container. At room temperature, it’s good for about two days — just eat it promptly to keep that moist crumb intact. For longer storage, pop it in the fridge; it’ll stay fresh for up to a week. To keep it moist and delicious, I recommend heating individual slices in the microwave for about 20 seconds before serving. It’s like a warm hug the second time around. If you plan to freeze it, wrap the slices tightly in plastic wrap, then foil, and store for up to 3 months. Thaw in the fridge overnight, then warm gently. To keep the glaze or topping fresh, I usually add it after reheating — that way, it stays glossy and perfect.
Frequently Asked Questions
Final Thoughts
This zucchini breakfast coffee cake isn’t just a recipe — it’s a little slice of comfort that’s grown on me over the years. Its tender crumb, warm spices, and the sneaky veggie boost make it both satisfying and sneaky good. Whether you’re in a pinch on a busy morning or craving something cozy with your coffee, this cake hits the spot every time. I love how adaptable it is — you can swap ingredients, skip the glaze, add berries, or nuts — and still end up with something delicious. Honestly, I think it’s one of those recipes that brings a little extra warmth and happiness into the kitchen. So go ahead, get your grated zucchini ready, turn on some good music, and bake away — I promise, your family or guests will thank you. Happy baking! And don’t forget to leave a comment or share your twists — I love hearing how it turned out for you!
chicken rollatini
Ingredients
Method
- Combine breadcrumbs and grated cheese in a shallow bowl.
- Combine olive oil, lemon juice, and pepper in another bowl. Preheat oven to 450°F.
- Lightly spray a 9 x 12 baking dish with non-stick spray.
- Place each chicken cutlet on a work surface and spread sun-dried tomato bruschetta, mozzarella, spinach, and red onion on each piece. Roll and place seam side down.
- Repeat with remaining chicken.
- Dip rolled chicken into lemon oil mixture, then into breadcrumb mixture, and transfer to baking dish.
- Spray the tops with olive oil spray. Bake for 25 minutes until golden and cooked through.
- For air fryer, follow steps 1-6, preheat air fryer to 400°F, spray both sides with oil, and cook in batches for 12 minutes, flipping halfway.
