Easy Avocado BLT Sandwich Delight
Have you ever had that moment late at night when you’re craving something sweet but don’t want to jump into full-on dessert mode? I’ve been there more times than I can count. That’s why I fell in love with this zucchini cinnamon coffee cake — it’s like a cozy hug in cake form, packed with all the warm flavors of cinnamon and that soft, tender zucchini that keeps it moist and wholesome. It tastes indulgent, but you can sneak in a little veggie goodness, and nobody will be the wiser. I always do this when I want something comforting without the guilt — and trust me, this disappeared in minutes at my house during dinner parties or lazy weekend afternoons. The smell alone—warm cinnamon and butter—draws everyone into the kitchen. Honestly, it’s become one of my family’s all-time favorites, and my kids ask for it all the time. Plus, it’s surprisingly easy to make, which is a lifesaver on busy nights. Grab your coffee mug, and let’s bake something that feels like a sweet, warm hug!
What is Zucchini Cinnamon Cake?
This zucchini cinnamon coffee cake is basically a moist, flavorful cake with swirls of cinnamon-spiced goodness, topped with a crumbly streusel crunch. Think of it as the lovechild of your classic coffee cake and a hidden veggie snack, all wrapped into one cozy treat. Its name might sound fancy, but it’s incredibly homey — a sort of dessert that doubles as breakfast or an afternoon snack. The beauty of this recipe is how adaptable it is: you can add nuts, swap out the cinnamon for cardamom, or even sprinkle some chocolate chips if you’re feeling fancy. It’s essentially a one-bowl wonder with a bit of layering magic, offering a balance between sweetness and wholesome, earthy zucchini that’s surprisingly subtle. I love that it’s easy enough for a weekday breakfast but fancy enough to serve at brunch or afternoon coffee dates. It’s a real feel-good recipe — a little slice of comfort you can cherish anytime.
Why you’ll love this recipe?
Honestly, there’s so much to love about this zucchini cinnamon coffee cake — I could go on forever. First, the flavor is just perfect. You get that warm cinnamon aroma filling your kitchen, with a hint of vanilla and the natural sweetness from the zucchini. It’s a gentle, comforting taste that’s not overly sugary but just right. The texture? Moist, tender, and slightly crumbly on top — a total mouthful of happiness. What I really appreciate is how easy it is to whip together. You don’t need fancy gadgets or complicated techniques; just a mixing bowl, some common ingredients, and a sprinkle of love. Plus, it’s budget-friendly — all the ingredients are staples in most kitchens, and a little zucchini goes a long way. My favorite part? The versatility. This cake can be breakfast, snack, or dessert — it truly adapts to whatever mood strikes. And let me tell you, kids and adults alike go crazy for it. The swirl of cinnamon throughout makes each bite interesting, and it’s even better the next day with a splash of cream or a dusting of powdered sugar. I’ve tried this with almond milk, and honestly, it made it even creamier. It’s one of those recipes that gets better with every bake — trust me on this!
How do I make Zucchini Cinnamon Cake?
Quick Overview
This cake comes together quickly, with most of the magic happening in one bowl — no stressful mixing or fussing. You start by grating your zucchini and mixing it with basic wet ingredients, then fold in the dry spices and flour. The swirl of cinnamon gets layered into the batter, creating those beautiful marbled ribbons, and a simple streusel topping adds crunch. Once baked until golden and a little cracked on top, it’s best to let it cool a bit before glazing or serving. It’s honestly foolproof, and if you love the smell of cinnamon and baking bread, your whole house will smell incredible while it’s in the oven. Plus, baking at 350°F, it’s ready in just about 40-45 minutes — easy enough for a weeknight but special enough for a family gathering.
Ingredients
For the Main Batter:
– 2 cups All-purpose flour (or a gluten-free blend if you prefer)
– 1 cup Granulated sugar
– 1 teaspoon Baking powder
– 1/2 teaspoon Baking soda
– 1/2 teaspoon Salt
– 2 teaspoons Ground cinnamon
– 1/2 cup Vegetable oil (or melted butter for richer flavor)
– 3 large eggs
– 1 teaspoon Vanilla extract
– 1 1/2 cups Grated zucchini (squeezed dry)
– 1/4 cup Milk (dairy or plant-based, I tested with almond milk and LOVED it)
For the Filling:
– 2 teaspoons Ground cinnamon (for swirling)
– 1/4 cup Brown sugar
– 2 tablespoons Unsalted butter (melted)
For the Glaze:
– 1 cup Powdered sugar
– 2-3 tablespoons Milk (adjust for desired consistency)
– 1/2 teaspoon Vanilla extract
– A pinch of cinnamon (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper. This helps the cake release easily and prevents sticking. I like to give it a quick spray with non-stick spray and a dusting of flour, just to be safe. While your oven warms up, grate the zucchini, then place it in a clean towel or paper towel to squeeze out excess moisture. Moist zucchini can make the batter a little wonky, so drying it off is key for a tender crumb.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mixing these together first ensures everything gets evenly distributed. I’ve learned the hard way that lumps in the flour can mess up the rise — so sifting isn’t necessary but whisking is clutch.
Step 3: Mix Wet Ingredients
In another bowl, whisk the eggs, oil, vanilla, and milk until combined. When I do this step, I make sure the eggs are at room temperature — it helps everything blend smoothly. Add the grated zucchini last and give it a little stir. Honestly, the smell of zucchini and cinnamon together is divine at this stage.
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix — that’s how muffins get tough, and we want a tender crumb here. Use a light touch, and you’ll get a beautifully moist batter.
Step 5: Prepare Filling
Mix the cinnamon, brown sugar, and melted butter in a small bowl. This will be your swirl layer. If you want a nutty crunch, sprinkle in some chopped walnuts or pecans. I love adding a dash of nutmeg too — it’s all about personalizing it!
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Sprinkle half of the cinnamon-sugar mixture evenly over the top. Spoon the remaining batter over that and gently swirl with a toothpick or knife to create those irresistible cinnamon ribbons. It’s that marbling that makes each bite so exciting!
Step 7: Bake
Pop it into your oven and bake for about 40-45 minutes. The top should be golden, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. Every oven is different, so start checking at 38 minutes. If the top browns too quickly, cover loosely with foil and continue baking.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. This prevents it from falling apart. While it cools, whisk together your glaze. Once cooled, drizzle it generously over the top. The glaze adds a lovely sweetness and a shiny finish that makes it even more tempting.
Step 9: Slice & Serve
Use a sharp serrated knife to cut neat slices. This cake is best enjoyed warm with a dollop of whipped cream or a splash of milk — but honestly, I like it straight from the fridge too, especially the next day. The flavors seem to deepen overnight. Serve it for breakfast, brunch, or just because — no judgment here. It’s one of those recipes that makes you feel cozy inside every single time.
What to Serve It With
This zucchini cinnamon coffee cake is so versatile, I often have it with different sides depending on the occasion. For breakfast, I love pairing it with a strong brewed coffee or a milky chai latte. The subtle sweetness and warm spices make it a perfect start to the day. When I serve it at brunch, I often add fresh berries or a few extra nuts for texture. For dessert, a scoop of vanilla ice cream or a dusting of powdered sugar makes it feel special, especially if you’ve heated a slice up. On lazy weekends, I’ll just grab a mug, pour some hot tea, and enjoy it with my kids, who call it “the best cake ever.” Honestly, it’s become a staple in my house — the kind of recipe that everyone asks for. It’s soft, flavorful, comforting, and, best of all, secretly healthyish thanks to the zucchini. Perfect for cozy mornings or a quick sweet fix anytime.
Top Tips for Perfecting Your Zucchini Cinnamon Coffee Cake
As with any good baking, a few tips can make all the difference. First, don’t skip squeezing out excess moisture from the zucchini — this keeps the cake from turning soggy. I usually do this by pressing it between paper towels or a clean dish towel. I’ve made this with both fresh and frozen zucchini, and while fresh is slightly better, frozen works in a pinch — just make sure it’s thoroughly thawed and dried. When mixing the batter, I always use a gentle folding motion rather than vigorous stirring; this keeps the cake light and tender. For the swirls, I’ve experimented with different patterns — spiral, zig-zag, or just random drops — and honestly, they all look pretty charming, but I love a good swirl for visual impact. If you’re feeling adventurous, sprinkle some chopped walnuts or chocolate chips into the cinnamon filling — it’s a game changer! Baking can be tricky, so keep an eye on your cake towards the end; every oven is different, and I’ve learned to start checking a few minutes early. A toothpick should come out just moist, not wet. When it comes to glaze, I found that adding a tiny splash of lemon juice brightens the sweetness, but that’s optional. Trust me, the more you play around with the ingredients, the more you’ll make it your own. This one’s a forgiving recipe — I’ve tested different flours, sweeteners, and even reduced the sugar, and it still turns out beautifully. Just keep it simple, have fun, and enjoy the process!
Storing and Reheating Tips
This cake keeps well for a few days, which is a miracle considering how quickly it disappears — especially when I’m not looking! If you want to keep it fresh, store it in an airtight container at room temperature for up to two days, covered loosely with foil. After that, pop it into the fridge if you want it to last longer; it’s still great the next day, just a bit colder. To reheat, a quick 10-15 seconds in the microwave works wonders — the smell and warmth are irresistible. If you’re planning to freeze it, wrap individual slices tightly in plastic wrap and then foil; it will last up to three months. When you’re ready to serve, thaw at room temp or warm in the microwave. I recommend freezing without the glaze — just add that right before serving to keep it shiny and fresh. Speaking of glaze, if the cake is stored in the fridge, you might want to reapply a light drizzle of glaze or dust it with powdered sugar just before serving to perk it up. This cake is sturdy and forgiving, so I promise it’ll come out tasting just as good even after a few days. It’s honestly one of those recipes that tastes better each time you reheat — the flavors deepen and the cinnamon becomes even more enticing.
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon coffee cake has truly become one of my favorite baked goodies — it’s simple, sneaky healthy, and just downright cozy. Every time I whip up a batch, it feels like I’m sharing a little piece of comfort, a way to make everyone around me smile. Plus, it’s one of those recipes that I keep tweaking and customizing — adding a splash of orange zest, swapping the cinnamon for nutmeg, or tossing in some chocolate chips just because. The best part? It’s forgiving and easy to make, even if you’re short on time or ingredients. Whether you serve it warm with a drizzle of glaze or chilled straight from the fridge, I promise it’ll make your house smell like home and your heart a little happier. I can’t wait to hear how yours turns out! Be sure to leave a comment below, share your favorite variations, and spread the cozy baking love — this is one recipe I’ll be making for years to come. Happy baking!
BLT with Avocado
Ingredients
Method
- Place the lettuce on the toasted bread, top with remaining ingredients and season with salt and pepper to taste.
- Finish with second slice of bread and cut in half.
