Easy Mini Donuts A Sweet Treat
There’s just something about the smell of freshly baked cake wafting through the house that makes everything feel warmer and a little more special, don’t you think? I remember my grandma’s kitchen covered in flour and the sweet aroma of cinnamon and butter, and ever since, I’ve been chasing that same feeling — and trust me, this zucchini coffee cake hits all the right notes. It’s moist, tender, with just the perfect amount of sweetness, and that swirl of cinnamon and sugar in the middle? Well, it’s addictive. I always do this when I want something comforting that’s easy to whip up on a busy morning or a lazy weekend afternoon. And honestly, my kids ask for this all the time — it’s become a little staple in our house. Plus, I love how sneaky it is with zucchini — it’s like getting a veggie in without anyone noticing, and it actually makes the cake extra moist. This one’s a lifesaver on busy nights when I want something homemade but don’t have hours to spend in the kitchen. I swear, once you try it, it’ll become your new favorite too!
What is Zucchini Coffee Cake?
Think of zucchini coffee cake as the lovechild of your classic cinnamon swirl cake and a sneaky veggie upgrade. It’s essentially a tender, moist cake infused with grated zucchini — yes, zucchini! — which keeps it unbelievably soft and almost melts in your mouth. The name “coffee cake” gives away its intended vibe: a cozy treat perfect for breakfast, brunch, or just a quick afternoon pick-me-up with a hot cup of coffee or tea. The beauty is that it’s not overly sweet, so it pairs beautifully with your morning brew or a dollop of whipped cream for dessert. The swirl of cinnamon sugar running through the middle is what makes it so addictive — it’s kinda like a sweet surprise in every bite. When I first started making this, I was skeptical about how zucchini would work in a cake, but spoiler alert: it makes it extra moist and even better than I imagined. It’s kinda like comfort food, but with a sneaky little vegetable boost!
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how happily simple it is, even for beginner bakers. You probably already have everything you need in your pantry — flour, sugar, eggs, butter, and of course, zucchini. It’s honestly one of those recipes I’ve made countless times and somehow always forget how good it is until I taste a warm slice straight out of the oven. The smell alone brings everyone into the kitchen — I swear, my house smells like cinnamon-vanilla heaven when this is baking. Plus, this cake is budget-friendly; zucchini is cheap, especially when you buy in bulk or from the garden, and the other ingredients are pantry staples. I love how versatile it is, too. My friends have experimented with adding walnuts, swapping out some of the sugar for honey, and even replacing some of the flour with almond meal — and let me tell you, it only gets better. It’s just that kind of recipe — forgiving, adaptable, and totally crowd-pleasing. Honestly, it’s become my go-to for whenever I want to bake something that tastes fancy, but really isn’t complicated at all.
How do I make Zucchini Coffee Cake?
Quick Overview
This cake comes together in just a few simple steps. You start by mixing the dry ingredients, then the wet, and combine them gently. The grated zucchini gets folded right into the batter, making it super moist. The cinnamon-sugar swirl is layered into the batter, giving it that beautiful marbled look and irresistible flavor. Once it’s in the oven, it’s only about 40 to 45 minutes before you’re rewarded with a warm, fragrant cake that’s perfect for slicing. The best part? It’s all quite forgiving — even if you overmix a little or forget to prep your pan perfectly, it still turns out divine. You can easily throw this together on a weeknight or make it ahead for weekend brunch. The smell alone is enough to make your kitchen feel cozy and inviting!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or a blend of whole wheat and white for a healthier twist)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 2 large eggs
– 1/2 cup unsalted butter, melted (swap with olive oil or coconut oil if you like)
– 1 cup grated zucchini (squeeze out the excess moisture, trust me on this, it’s a game changer)
– 1 teaspoon vanilla extract
– 1/2 cup sour cream or Greek yogurt (I’ve tested both — both work perfectly!)
For the Filling:
– 1/4 cup brown sugar
– 2 teaspoons ground cinnamon
– 2 tablespoons melted butter (for that gooey swirl)
For the Glaze:
– 1 cup powdered sugar
– 2-3 teaspoons milk or cream
– 1/2 teaspoon vanilla extract (or lemon zest for a bright twist)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
I always start by preheating my oven to 350°F (175°C). Grease a 9-inch round or square baking pan generously with butter or non-stick spray. Lining it with parchment paper makes it even easier to lift out the cake later. Trust me, a little prep makes things so much smoother! This is the moment you also want to squeeze out as much moisture as possible from your grated zucchini — use a clean kitchen towel or cheesecloth and give it a good squeeze. Moisture in zucchini is what can make your cake dense or soggy, so don’t skip this step.
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. I like doing this first to make sure everything’s evenly distributed — especially that cinnamon, which can clump up. Proper dry mix makes the texture so much better, and prevents uneven baking. When you get the dry ingredients just combined and airy, you’re on your way to a perfect cake.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then stir in the melted butter, vanilla, and sour cream. I’ve tested this with almond milk too — and it made the cake even creamier! The key here is to make sure the eggs are well incorporated and the butter isn’t too hot, or you risk cooking the eggs. Use a whisk or fork to combine until smooth and shiny.
Step 4: Combine
Pour the wet ingredients into the dry and fold gently with a spatula — avoid overmixing. The batter will be thick but shouldn’t be lumpy. Overmixing can make the cake tough, so fold until just combined. Now, fold in the grated zucchini until evenly spread through the batter. The zucchini adds moisture and a subtle flavor that, paired with cinnamon, makes this cake so cozy.
Step 5: Prepare Filling
Mix together the brown sugar, cinnamon, and melted butter in a small bowl. Set aside — this will be your delicious cinnamon swirl in the middle. If you like, you can add chopped nuts or mini chocolate chips for extra flair.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Spread it out evenly, then sprinkle the cinnamon-sugar mixture over it. Drop spoonfuls of the remaining batter on top, then use a butter knife or skewer to swirl the two layers together gently. Don’t overdo it — you want that beautiful marbled look, not a muddled mess.
Step 7: Bake
Pop it into your preheated oven and bake for about 40 to 45 minutes. Check for doneness by inserting a toothpick in the center — it should come out clean. If you notice the top browning too quickly, loosely tent it with foil after about 30 minutes. Every oven is different, so start checking around the 35-minute mark.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. I like to glaze it while it’s still slightly warm — that way, the glaze seeps into the cracks and adds that extra touch of sweetness. Mix together the powdered sugar, milk, and vanilla until smooth. If it’s too thick, add a little more milk; if too runny, add a touch more powdered sugar.
Step 9: Slice & Serve
Once cooled, slice the cake with a serrated knife for clean cuts. Serve it warm or at room temperature — I swear, a little dollop of whipped cream or a spoonful of Greek yogurt takes it to the next level. It’s perfect for breakfast, brunch, or even dessert with a cup of coffee or tea. Plus, it keeps well for a couple of days — if it lasts that long!
What to Serve It With
This zucchini coffee cake is surprisingly versatile. For breakfast, I love it with a strong cup of black coffee or a latte — the combination of cinnamon and rich coffee is just heaven. If you’re serving it for brunch or as a casual dessert, set out some fresh berries or a drizzle of honey on the side — it adds a fresh flavor boost. My family also loves it as an afternoon snack with a cold glass of milk or even a side of vanilla yogurt. When I make this for family get-togethers or weekend brunch, I find the cinnamon swirl and moist texture always steal the show. A sprinkle of powdered sugar right before serving makes it look pretty, and some chopped walnuts or toasted coconut can give it a bit of crunch if you’re feeling extra fancy. Honestly, it’s just as good enjoyed plain with a hot cup of coffee — pure comfort in every bite.
Top Tips for Perfecting Your Zucchini Coffee Cake
Experimenting with this recipe over the years has taught me a few tricks. For starters, squeezing out that zucchini moisture is a game-changer — I once skipped it and the cake turned out pretty dense and wet, not what I wanted at all. The key to avoiding overmixing is to gently fold the wet and dry ingredients together — I used to rush this step and got a tougher cake, but now I know patience pays off. When swirling in the cinnamon-sugar filling, I aim for a gentle wave — the prettier the swirl, the more impressive it looks when you slice it, but honestly, it tastes just as good messy. Trying different toppings or fillings is fun, and I’ve tested brown sugar, chopped nuts, even mini chocolate chips, which add a lovely surprise to each bite. Baking at a lower rack can sometimes prevent the top from browning too quickly — trust me, this little tip saved me many times. And if you want to make it gluten-free, swap out the flour for a good-quality gluten-free blend; just remember, the texture might be slightly different, but still delicious. Overall, the trick is in the zucchini preparation and gentle mixing — that’s what keeps this cake so moist and flavorful every single time.
Storing and Reheating Tips
This cake stays fresh longer if you store it properly. If you’re eating it the same day, cover the leftover cake with a clean towel or airtight container — it’s fine at room temperature for up to 2 days. I find that wrapping it tightly with plastic wrap or storing sliced pieces in a container helps keep it moist. For longer storage, it’s best in the refrigerator, where it can last up to 4 days. Just make sure to keep it covered to prevent it from drying out. Freezing is a great option if you want to save some for later — wrap individual slices tightly in plastic wrap and then in foil, and you can freeze up to 3 months. When ready to enjoy, thaw at room temperature or give it a quick warm-up in the microwave for about 20 seconds — the cake will regain its soft, moist texture. If you like to add glaze or topping, I recommend waiting until you’ve reheated the slice, then drizzle on the glaze for fresh flavor, because moisture loss during freezing can make glaze less appealing if added too early.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has quickly become my go-to when I want something warm, inviting, and homemade without spending hours in the kitchen. It’s forgiving enough for beginners and adaptable enough for seasoned bakers to put their own twist on it. I love how the zucchini adds a subtle veggie boost that keeps the cake moist and tender — and no one ever guesses! It’s a snapshot of cozy, comforting baking that warms your hands and your heart. Whether served for breakfast, brunch, or a little sweet treat after dinner, it always disappears faster than I’d like. So go ahead, give it a try — I guarantee you’ll be reaching for seconds. And don’t forget to share your favorite variations or tips in the comments — I love hearing how others make this their own. Happy baking, my friend — this one’s a keeper!
donut sticks
Ingredients
Method
- Set out two large baking sheets. Line one with paper towels and the other with a wire rack. Set aside.
- In a large mixing bowl, combine flour, baking powder, salt, and nutmeg.
- In the bowl of a stand mixer, cream together butter and sugar. Add the egg and sour cream and continue mixing until combined.
- Slowly alternate adding a small amount of the flour mixture and a small amount of the buttermilk, beginning and ending with the flour mixture, into the wet mixture until a soft dough forms. Scrape down the sides of the bowl as needed.
- Fold the dough out onto a lightly floured surface. Gently fold the dough several times to coat it in flour.
- Roll out the dough into an 8x12-inch rectangle. Using a pizza cutter, slice it into 12 sections, each about 2 inches by 4 inches. Cut slits on the tops of each dough section.
- In a deep frying pot over medium heat, add 4 cups of oil. Heat the oil to 370°F. While heating, prepare the glaze.
