Easy Greek Easter Bread Recipe
Every time I bake this zucchini coffee cake, I feel like I’m wrapping my family in a big, gooey hug. Maybe it’s the smell of cinnamon wafting through the house, or how my kids come running the moment they catch a whiff — “Mom! Is that the cake? I smell it!” — but honestly, this one’s a lifesaver on busy nights and a total crowd-pleaser. I remember my mom making something similar when I was little, and I loved how it was sweet but also kinda wholesome, thanks to that sneaky zucchini! It’s shocking how versatile this cake is — I’ve made it with almond milk, added walnuts, even swapped out the glaze for a dusting of powdered sugar when I was in a pinch. Trust me, once you bake this, it’ll disappear faster than you can say “second slice,” and you’ll be asked to make it over and over again. It’s a recipe that feels like a warm family secret—easy, comforting, and made with a little love in every bite. Grab your apron; let’s make some magic happen!
What is Zucchini Coffee Cake?
This zucchini coffee cake is the kind of treat that tastes like a cozy Sunday morning and feels like a warm blanket on a chilly day. Think of it as a cross between a classic coffee cake and a veggie-packed snacker. It’s essentially a moist, tender cake crumb layered with cinnamon-sugar swirls and topped with a gooey glaze — the kind of dessert or breakfast that’s just a little bit special without being complicated. The name “coffee cake” comes from how it’s traditionally served alongside a cup of coffee or tea, perfect for sharing with friends or just savoring with your morning mug. But honestly, this one’s good anytime — breakfast, brunch, or even a late-night treat when the sweet tooth strikes. The zucchini melts into the batter, adding moisture and a whisper of healthiness, but don’t worry, it’s all about flavor and comfort here. It’s like a warm hug wrapped in something so good you can’t stop at just one slice.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how it balances that sweet, cinnamon-spiced flavor with a tender, moist crumb. The zucchini keeps it surprisingly light and moist, so it doesn’t feel heavy or overly sweet — just the perfect little indulgence. The best part? This recipe is incredibly easy, even if you’re not a seasoned baker. I’ve tested it with different flours, milks, and fillings, and it’s always a win. It’s truly budget-friendly, too — just basic pantry staples, plus a zucchini or two — and it’s versatile enough to make gluten-free or dairy-free with some simple swaps. Kids love it because it’s sweet but sneaks in a veggie, and grown-ups appreciate that it’s not loaded with refined ingredients. I often say this is the kind of recipe that makes you feel like a baking hero without much effort — it’s forgiving, adaptable, and so delicious. Every time I bake this, my kitchen smells like a cinnamon dream, and I get to share a little moment of happiness with whomever I serve it to.
Plus, what sets this apart from your average coffee cake is the swirl of cinnamon sugar that runs through the middle, creating visual surprises and an irresistible aroma. I’ve even experimented with adding chopped walnuts or a handful of chocolate chips, which just takes it to the next level. This cake is great for everything — breakfast on busy mornings, a cozy dessert after dinner, or a snack that’s perfect with a cup of coffee or tea. If you’re looking for something that feels homey but doesn’t require hours in the kitchen, this is it. My kids ask for it all the time, and I’ve learned that a slice alongside my afternoon coffee makes the afternoon feel a little more special. It’s a recipe I’ve made so often I’ve lost count, but each time it turns out just as perfectly comforting as the last — and that, my friend, is saying something!
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake comes together quickly and easily — no special skills required! You’ll mix together the dry ingredients first, then whisk your wet ingredients separately. Combine the two carefully so you don’t overmix, then layer half of the batter in your pan, sprinkle with a cinnamon-sugar mixture, add the remaining batter, and swirl it all together. Bake until a toothpick comes out clean, cool a little, then drizzle with a simple glaze. It’s honestly the perfect weekend project because, while it looks fancy, it’s mostly just mixing and layering, making it a real no-stress treat that always impresses. Plus, the smell that fills your house is worth every minute spent in the kitchen.
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour (or your favorite gluten-free blend, see tips)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (don’t skimp — it makes all the difference!)
- ¾ cup granulated sugar
- ½ cup vegetable or canola oil (or melted coconut oil for a richer flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup zucchini, grated and squeezed to remove excess moisture (see tips below)
For the Filling:
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk or plant-based milk (adjust for desired consistency)
- ½ teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C) and grease a 9-inch square or round pan. I like to line mine with parchment paper for easy removal, but butter and flour work just fine. This step ensures nothing sticks — and makes for a neat slice later on. While the oven warms up, grate your zucchini and set it aside, ensuring to squeeze out as much moisture as possible so the batter stays fluffy and moist without becoming soggy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. I always do this first so everything’s evenly distributed. A little tip: sift the flour if you want an extra tender crumb, but a good whisk does the job, too.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar, oil, eggs, and vanilla. I’ve tested this with almond milk, and honestly, it made it even creamier — give it a try! When the mixture is smooth and shiny, fold in the grated zucchini. It might look a little wet, but that’s what keeps your cake incredibly moist.
Step 4: Combine
Add the wet ingredients to the dry, gently folding until just combined. Be careful not to overmix — a few lumps are fine! Overmixing can make the cake dense, and nobody wants that.
Step 5: Prepare Filling
Mix the brown sugar and cinnamon. Melt the butter and set aside. This simple mixture will create that irresistible cinnamon swirl that streaks through the cake. Personal tip: I sometimes toss in chopped walnuts or mini chocolate chips here for extra texture.
Step 6: Layer & Swirl
Spread half of the batter into your prepared pan. Sprinkle evenly with half the cinnamon-sugar mixture, then add the rest of the batter on top. Use a knife or skewer to gently swirl through the batter, creating beautiful ribbons of cinnamon that peek through as it bakes. This step makes a big impact visually and flavor-wise!
Step 7: Bake
Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked, smelling irresistible. Oven times can vary, so it’s best to start checking at 35 minutes. I usually tap lightly to see if it bounces back, which is a good sign it’s done.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. While it cools, mix your glaze ingredients until smooth. I like to drizzle the glaze when the cake is just warm — it soaks in slightly and adds a shiny, sweet finish. Trust me, don’t skip this step; it’s what makes every bite feel decadent.
Step 9: Slice & Serve
Use a serrated knife for clean slices, and serve it warm or at room temperature. I sometimes add a dollop of whipped cream or a few fresh berries for extra flair. This cake also rewarms beautifully in the microwave — just 15 seconds does the trick for that fresh-baked feel.
What to Serve It With
This zucchini coffee cake is so versatile, I’ve served it in a million ways. For breakfast, pair it with a strong cup of coffee or a latte — the cinnamon and zucchini create a subtle, comforting flavor that wakes you up gently. My family loves it with a drizzle of extra glaze and a side of fresh fruit, especially strawberries or blueberries. On a lazy weekend brunch, I like to serve it alongside fluffy scrambled eggs and crispy bacon — the contrast of savory and sweet is divine. And, of course, it’s perfect as a dessert drizzled with extra glaze or even a scoop of vanilla ice cream for those special nights. My kids actually ask for this all the time, and I’ve learned that a slice alongside a hot cup of tea makes any afternoon more comforting. I also sometimes pack leftovers into lunchboxes — it stays moist and delicious, even the next day. Honestly, once you make this, you’ll find yourself sneaking a slice with your coffee every morning — it’s that good.
Top Tips for Perfecting Your Zucchini Coffee Cake
I’ve made this recipe countless times, and over the years, I’ve picked up a few tricks. First, when grating zucchini, I always do it on the small side and squeeze out every drop of moisture — that’s the secret to keeping the cake moist without making it heavy. I learned this trick after a couple of batches turned out too soggy. Second, don’t overmix the batter once you combine the wet and dry ingredients. A few lumps are okay — overmixing toughens the crumb, and nobody wants that. Third, for a richer flavor, I sometimes swap half the sugar for honey or maple syrup, which adds warmth and complexity. When swirling the cinnamon-sugar, I like to do gentle, figure-eight motions, so you get beautiful marbling without blending everything into a uniform color. Regarding substitutions, I’ve tested gluten-free flour blends — just make sure to add a tad extra moisture, like a splash of milk, because GF flours tend to absorb more liquid. A biggie: with baking, oven calibration is key. I recommend checking your oven’s temperature with a thermometer because mine runs a bit hot and I’ve overbaked this more than once! The glaze can also be personalized — I love adding a splash of lemon juice instead of vanilla for a citrus twist. Play around with flavors; this batter is forgiving.
My biggest lesson? Always measure your zucchini well and squeeze out the moisture. It might seem tedious, but it makes all the difference. Also, don’t rush the cooling stage — a warm cake plus glaze makes for the best texture, but too hot and the glaze slides right off. These little details have helped me perfect my version of this cozy cake, and I promise you, once you get the hang of it, you’ll be making this for every season. It’s become one of those recipes I keep on hand for a quick, heartfelt dessert or a comforting breakfast — just like an old friend you turn to again and again.
Storing and Reheating Tips
This cake keeps surprisingly well, which is a bonus in my busy household. Once cooled completely, I store it covered with a clean kitchen towel or in an airtight container at room temperature for up to two days. If I want to keep it longer, I pop slices into a resealable bag or container and refrigerate for 3–4 days. The fridge tends to firm it up a bit, but I find I like to warm slices in the microwave for about 15 seconds — it revives that fresh-baked texture and really brings out the cinnamon aroma. If you’re planning to freeze it, wrap individual slices tightly in plastic wrap, then place in a freezer bag. It stays fresh for up to 3 months! To reheat, thaw slices at room temp or in the fridge overnight, then microwave just until warm. Keep in mind, if you’ve added glaze, it’s best to add that after reheating for a shiny, sweet finish. I tested this many times, and it still tastes amazing — the moisture stays in, and the flavors actually deepen with a little rest. The key is to avoid overfreezing or rewarming too long, which might dry it out or make the glaze run.
Frequently Asked Questions
Final Thoughts
If there’s one recipe I’d recommend making over and over, it’s this zucchini coffee cake. It’s the ultimate cozy, sweet, slightly healthier treat that works for so many occasions. The aroma alone makes my kitchen feel like a hug, and the taste? Well, it’s pure comfort — moist, cinnamon-spiced, with just enough sweetness to spoil you. Over the years, I’ve played with different fillings, glazes, and even added chocolate — every variation turns out wonderful. I love that this cake is forgiving and adaptable, perfect for beginner bakers and seasoned pros alike. It’s become one of those recipes I imagine passing down someday — a little slice of home that brings people together. So, whether you’re baking for yourself, your family, or friends, I hope this cake brings warmth and happiness your way. I can’t wait to hear how yours turns out! Share your thoughts, variations, or just tell me how much you loved it in the comments below. Happy baking!
Greek Easter Bread
Ingredients
Method
- In a large mixing bowl, stir together the warm milk and yeast along with 1.5 cups bread flour and 0.25 cup sugar until smooth. Cover with a towel or plastic wrap and let stand for about one hour until inflating with bubbles.
- Using a stand mixer fitted with the dough hook, combine remaining flour, sugar, almond flour, anise seeds, salt, orange zest. Make a well in the center, add the yeast mixture, eggs, yolk, and melted butter. Knead for 5-7 minutes until smooth and slightly tacky.
- (Alternatively, mix by hand, kneading for 10-12 minutes with added flour if necessary.)
- Shape dough into a ball, rub with a little oil, cover, and let rise in a warm place until doubled, about 1.5 to 2 hours.
- Turn onto a lightly floured surface, divide into two, then each into three portions. Roll each into an 18-inch rope, braid to form loaves, sealing tips inside.
- Place on parchment-lined baking sheets, cover loosely, and proof until doubled, about 1.5 to 2 hours.
- Preheat oven to 350°F. Brush loaves with egg white, sprinkle with sliced almonds, and bake for 25-30 minutes until golden brown. Cool before slicing.
