Creamy Mac and Cheese Soup Recipe

Honestly, there’s just something about the smell of freshly baked coffee cake wafting through the house that feels like a warm hug on a busy morning. I still remember the first time I made this zucchini coffee cake — it was late autumn, the kitchen was filled with the spicy aroma of cinnamon, and my kids’ eyes lit up as I pulled it out of the oven. They asked if they could have seconds before I even got a chance to taste it myself! This recipe is not only insanely delicious but also so simple that I often whip it up on those hectic weekends when I want a little bit of comfort and something sweet without the fuss. Plus, I love sneaking in extra zucchini — it’s a sneaky way to make the kids think they’re having veggies for dessert (wink). If you’re looking for an easy, cozy treat that’s perfect with your morning coffee or afternoon tea and makes your house smell incredible, you’ve got to try this one. Trust me, once you get the hang of it, it’ll become a favorite in your home, just like it is in mine.

What is Zucchini Coffee Cake?

Think of zucchini coffee cake as a delightful blend of moist, tender cake layered with sweet, cinnamon-spiced swirls — all crowned with a glossy glaze. Yes, it’s basically a coffee cake, but with a sneaky twist of zucchini tucked inside to keep it moist and slightly healthy (or at least secretly nutritious!). The name “coffee cake” generally hints at something perfect to enjoy with a cup of coffee or tea, and this one fits the bill exactly. It’s essentially a breakfast treat that doubles as an afternoon pick-me-up or a cozy dessert after dinner. The zucchini might sound unusual at first, but it’s a game-changer. When baked, it becomes tender and almost melts into the batter, giving each bite a wonderful moistness without changing the flavor too much — unless you’re like me and add a splash more cinnamon! This recipe is all about simplicity and comfort, and it’s a fantastic way to use up those extra zucchinis lying around in the garden or from your local farmers’ market.

Why you’ll love this recipe?

What I love most about this zucchini coffee cake is how it strikes the perfect balance between indulgence and freshness. The flavor — a warm, cinnamon-vanilla blend with just enough sweetness — is practically addictive. The smell alone will have everyone gathering in the kitchen, eyes wide with anticipation. Plus, it’s straightforward enough for a weeknight dessert or a lazy weekend brunch, and the ingredients are super budget-friendly. I always do this when I have zucchini that’s a little past its prime — grate, freeze, and then come back to this recipe when I want something cozy but not overly decadent. It’s incredibly versatile, too. You can switch up the swirl filling with nuts or chocolate chips, or even add a splash of lemon zest for a bright twist. And honestly, it’s one of those dishes that feels a bit special but is so easy to make that I often have it baking while I’m making coffee in the morning. My kids ask for this all the time — I’ve made it so many times I’ve lost count. It’s a lifesaver on busy nights, and the fact that it feeds a crowd or makes great leftovers just sweetens the deal.

How do I make Zucchini Coffee Cake?

Quick Overview

This zucchini coffee cake comes together in just a few easy steps. You start by mixing the moist, tender batter with grated zucchini, then swirl in a cinnamon-sugar mixture. After layering everything in a baking dish, it bakes until golden and bubbly. The glaze is the final touch—sweet, glossy, and perfect for drizzling on top while it’s still warm. Honestly, once you’ve chopped and mixed a few times, you’ll see how effortless it is — the trick is not to overmix the batter, so the cake stays soft and airy. I love that you can prep everything ahead of time, pop it in the oven, and then just wait for that heavenly smell to fill your kitchen. It’s one of those recipes that makes you feel like a baking hero without breaking a sweat. And the best part? It’s just as good cold as it is warm, so you can bake it ahead and enjoy a slice whenever the craving hits.

Ingredients

For the Main Batter:
– 2 cups all-purpose flour (I like unbleached for a richer flavor)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– 1 cup vegetable oil (trust me, makes it so moist!)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture — this keeps the cake from becoming soupy)

For the Filling:
– ½ cup brown sugar
– 1 tablespoon ground cinnamon
– ¼ cup chopped nuts or chocolate chips, if you’re feeling fancy

For the Glaze:
– 1 cup powdered sugar
– 2 tablespoons milk (dairy or almond milk works equally well)
– A splash of vanilla or lemon juice for a little zing

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

I usually start by preheating the oven to 350°F (175°C). Grease a square or round baking dish generously — I like using butter or non-stick spray, just to make sure nothing sticks — and set it aside. Lining it with parchment paper makes life even easier when you’re ready to serve.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This step ensures all the leavening agents are evenly distributed — trust me, it makes a difference in how fluffy the cake turns out.

Step 3: Mix Wet Ingredients

In another bowl, whisk the eggs, oil, and vanilla. I always do this first to make sure everything’s combined smoothly. When adding the grated zucchini, I toss it with a paper towel to squeeze out extra moisture — otherwise, the batter can get a tad runny, and we definitely don’t want that.

Step 4: Combine

Now, pour the wet mixture into the dry ingredients, gently folding with a spatula — no overmixing here! The key is just combining until the streaks disappear, keeping the batter light and airy.

Step 5: Prepare Filling

Mix the brown sugar and cinnamon in a small bowl. If you’re using nuts or chocolate, toss them in now. This filling adds that lovely spicy-sweet burst that makes each bite special.

Step 6: Layer & Swirl

Pour half of the batter into the prepared dish. Sprinkle half of the cinnamon-sugar over it, then add the rest of the batter on top. Use a butter knife or skewer to swirl the cinnamon mixture gently into the batter — the visual marbling makes it gorgeous when baked!

Step 7: Bake

Pop it in the oven for about 40-45 minutes. The top should turn a beautiful golden brown, and a toothpick inserted in the center should come out clean. Keep an eye on it — every oven is a little different, but I’ve learned that starting to check around the 40-minute mark is smart.

Step 8: Cool & Glaze

Let the cake cool slightly in the pan for about 10 minutes — don’t wait too long or the glaze won’t stick! Mix your powdered sugar, milk, and vanilla, then drizzle it over the warm cake. The glaze soaks into the top just enough to give that shiny, irresistible finish.

Step 9: Slice & Serve

Use a sharp knife to cut clean slices. I like to serve mine warm with a dollop of whipped cream or a cup of coffee — it’s pure comfort. The texture is so moist that even leftovers stay soft and delicious, microwave for 10 seconds for instant warm goodness.

What to Serve It With

This zucchini coffee cake is practically a chameleon — it fits any occasion. For breakfast or brunch, I love pairing it with strong brewed coffee or a frothy cappuccino. It makes a gorgeous centerpiece on the brunch table with fresh berries and a dollop of yogurt. For an afternoon snack, my kids love it sliced with a glass of cold milk or hot cocoa (especially during cold weekends). And, of course, it’s an effortless dessert after dinner — just dust with powdered sugar or top with whipped cream for extra indulgence. I even like to serve slices cold during busy mornings, because honestly, its moistness and flavor are just as good straight from the fridge. My family has a tradition of having this coffee cake on special weekend mornings, and leftovers disappear within minutes. Every crumb reminds me of cozy Sunday mornings, laughter, and the simple joy of sharing good food. Once you try it, I’d bet you’ll be making it all the time — it’s a rare find that’s both homey and elegant at the same time.

Top Tips for Perfecting Your Zucchini Coffee Cake

After making this recipe dozens of times, I’ve picked up a few tricks to make it even better. Here are my personal tips:

Zucchini Prep: Always squeeze out as much moisture as possible from the grated zucchini. I do this by wrapping it in a clean kitchen towel and pressing firmly over the sink. Too much moisture can make the batter runny, and that’s never fun. Fresh zucchini yields the best flavor, but if yours is past its prime, the squeeze trick will save you.

Mixing Advice: Be gentle when combining wet and dry ingredients. Overmixing toughens the gluten and can make the cake dense. I prefer folding just until everything is evenly combined. You’ll notice the batter should look a little streaky — that’s perfect.

Swirl Customization: Experiment with swirling patterns — I like doing big figure-eights or layered circles. It’s a small detail, but it makes the presentation so pretty. You can also sprinkle nuts or mini chocolate chips in the swirl for a different flavor profile.

Ingredient Swaps: Coconut sugar works fabulously in place of regular sugar for a more caramel-y note. Almond or oat flour can be used for gluten-free versions, but I recommend reducing the flour slightly and adding a bit more zucchini or yogurt to keep it moist. Trust me, it’s a little trial and error, but totally worth it.

Baking Tips: Keep an eye on your cake starting at 40 minutes; every oven bakes a little differently. If your top is browning too quickly but the center is still wet, cover it loosely with foil and continue baking. Use a toothpick test to check for doneness — it’s my secret weapon.

Glaze Variations: Feel free to add a splash of lemon juice or a sprinkle of cinnamon to your glaze. Or, if you like it extra decadent, beat in a tablespoon of cream cheese until smooth. Drizzle it generously over the cake while it’s still slightly warm — the glaze will set as it cools, giving that perfect shiny finish.

This recipe has been a family favorite for years, and with these tips, I’m sure it will become yours too. The key is to keep it simple, use the best ingredients you can find, and embrace the imperfections — no one’s perfect, and that’s what makes it special. The more I make this, the more I realize how little it takes to bring so much happiness to the table.

Storing and Reheating Tips

This cake stays moist and fresh pretty well, which makes it perfect for making ahead. If you’re not planning to eat it all in one sitting, here’s how I handle storage:

Room Temperature: Cover the cake loosely with a clean dish towel or plastic wrap. It’s best enjoyed within 24 hours — after that, it might start to dry out, especially if your house is super dry.

Refrigerator Storage: Wrap the cake tightly in plastic wrap or store in an airtight container. It can last up to 3 days this way. Before serving, I usually warm slices in the microwave for about 10 seconds — just enough to bring out that fresh-baked warmth and aroma.

Freezer Instructions: Wrap slices individually in plastic wrap, then store in a freezer-safe bag for up to 3 months. To reheat, just microwave from frozen or thaw overnight in the fridge. The texture remains lovely when you reheat gently.

Glaze Timing: If you’re making it ahead of time and plan to serve later, overlay the glaze just before serving, so it stays shiny and fresh. It’s a little detail that makes a big difference in presentation.

Frequently Asked Questions

Final Thoughts

This zucchini coffee cake is more than just a recipe — it’s a little piece of comfort you can bake whenever you need it. Its moist crumb, warm cinnamon aroma, and the subtle vegetable sneaky inside make it feel like a gift to your whole family. I’ve made it countless times over the years, tweaking ingredients and techniques, but one thing remains the same: it disappears in minutes at my house. Whether I’m baking during a quiet weekend morning or whipping it up on a busy weeknight, I always find that simple pleasure in sharing good food. So grab a zucchini, and let’s get baking — I can’t wait to hear how yours turns out! And hey, don’t forget to leave a comment or share your variations. Happy baking!

mac and cheese soup

A creamy and cheesy soup packed with broccoli and pasta, perfect for cold days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 5

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 oz dry elbow pasta
• 1.5 cups onion
• 1 large carrot
• 1 stalk celery
• 2 cloves garlic
• 1 tbsp salted butter
• 2 tbsp flour
• 2.5 cups fat free low sodium chicken broth
• 1 cup fat free milk
• 0.1 nutmeg
• 0.5 tsp dry mustard
• 2 cups broccoli florets
• 1.5 cups sharp cheddar cheese
• 2 tbsp Parmesan cheese

Method

 

Preparation Steps

1. Cook the pasta in salted water according to package instructions until al dente. Drain and set aside.
2. Chop the onion, carrot, celery, and garlic finely or use a food processor.
3. In a large pot, melt butter over low heat. Add chopped vegetables and sauté until soft, about 5 minutes.
4. Stir in flour and black pepper, stirring until smooth.
5. Gradually add chicken broth, milk, nutmeg, and dry mustard, whisking continuously.
6. Increase heat to medium-low, bring to a gentle boil, then cover and cook for 10-15 minutes.
7. Add broccoli florets and Parmesan cheese, mixing well. Season with salt and pepper to taste.
8. Cook uncovered until broccoli is tender, about 5 minutes. Remove from heat.
9. Gradually add grated cheddar cheese, stirring until melted into the soup.
10. Return the cooked pasta to the soup, stir well, and adjust seasoning if needed.
11. Serve immediately to prevent pasta from absorbing too much broth.

Notes

This hearty soup is perfect for a comforting meal and can be adjusted with your favorite vegetables.