Zesty Lemon Garlic Chicken Recipe
Have you ever bit into something and felt like it’s a warm hug from the inside? That’s how I feel when I bake this zucchini coffee cake. It’s one of those recipes I’ve made countless times, especially on lazy weekend mornings when my kids ask for something sweet but I don’t want to turn on the oven for a big cake. The smell alone — buttery, cinnamon-infused, with a hint of tender zucchini—drifts through my house and somehow makes everything seem a little brighter. I always do this when I need a little comfort or a quick treat. My friends always ask for the recipe because it’s so easy, yet it tastes like I slaved away all morning. Honestly, I think what makes this coffee cake special isn’t just the incredible flavor but the fact that it’s surprisingly simple to whip together, perfect for those busy days when you want something homemade without the fuss. And trust me, this disappears in minutes at my house—something I’ll never get tired of!
What is Zucchini Coffee Cake?
Think of this as a cozy, crumbly cake with a little secret ingredient—zucchini! Think of it as a healthier twist on classic coffee cake, but don’t worry, it’s just as indulgent. The zucchini adds moisture and a touch of freshness, so every bite feels soft and a little bit specialized. It’s essentially a layered cake that’s more like a big muffin in disguise, with a swirl of cinnamon that makes your kitchen smell divine. The name “coffee cake” is because it pairs so beautifully with a cup of coffee or tea—perfect for those mornings when you want something sweet but not overly heavy. It’s also a fantastic way to sneak some vegetables into your kids’ snacks without them noticing. I love that this recipe is adaptable too—you can swap out nuts or add a dash of vanilla or even cream cheese for a creamier filling. It’s comfort food that feels a little fancy, with zero guilt!
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is its balance of flavor and ease. First, the taste—mmm, that warm cinnamonβand subtly sweet zucchini make every bite a little celebration. It’s like a slice of fall in the middle of winter, but honestly, I crave it year-round. The texture? Moist, tender, with a lightly crunchy topping that’s just sweet enough. Plus, it’s a lifesaver on busy nights when I need a quick dessert or afternoon pick-me-up. Because it’s made with everyday ingredients, it’s also budget-friendly—I always keep a couple of zucchinis in the fridge just for this. The versatility is another bonus: I’ve tested this with almond milk, and it made it even creamier! My kids ask for this all the time, especially when I layer it with a little extra cinnamon filling or sprinkle nuts on top. It’s one of those recipes my family insists I keep in the rotation because it’s comforting yet impressive, and I can whip it up in no time.
How do I make Zucchini Coffee Cake?
Quick Overview
This cake comes together surprisingly quickly, especially once you get your dry and wet ingredients ready. The trick is to grate your zucchini well and squeeze out excess moisture—this keeps the cake from becoming soggy. You’ll start by mixing dry ingredients, then blending your wet ingredients, and gently folding everything together. The cinnamon swirl is just a quick mixture of sugar, cinnamon, and butter that you swirl into the batter before baking. The best part? It’s honestly pretty forgiving—you don’t need perfect layers, just a gentle swirl. After baking for about 40-45 minutes, you’ll have an irresistible, warm cake perfect for sharing or freezing for later. Trust me, once you taste that first slice, you won’t want to stop!
Ingredients
[Organize ingredients by purpose:]
For the Main Batter:
– 2 cups all-purpose flour (or a gluten-free blend if you prefer)
– 1 cup granulated sugar (or coconut sugar for deeper flavor)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg (optional, but adds warmth)
– 1/2 cup vegetable oil or melted coconut oil
– 1 cup grated zucchini (about 1 medium zucchini)
– 2 large eggs
– 1 teaspoon vanilla extract
For the Filling:
– 1/4 cup brown sugar
– 1 tablespoon cinnamon
– 2 tablespoons softened butter (for mixing into filling)
For the Glaze:
– 1/2 cup powdered sugar
– 1-2 tablespoons milk (or cream)
– 1/4 teaspoon vanilla (optional)
– A pinch of cinnamon for flavor (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. I like to spray it with cooking spray and sprinkle a little flour or sugar so nothing sticks. While it preheats, grate your zucchini—it helps to do this on a box grater or with a food processor. Then, squeeze out excess moisture using a clean dish towel—trust me, this little step prevents sogginess and keeps your cake moist but firm.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This way, everything is evenly distributed, which makes for a lovely rise and flavorful bites. I always do this first so I don’t forget later—don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, then stir in the vanilla, oil, and grated zucchini. I’ve tested this with different oils—coconut oil works wonderfully for a richer flavor, but vegetable oil is totally fine and neutral. Make sure your eggs are at room temperature if possible—it blends better that way. Whisk everything until smooth, with the zucchini evenly dispersed.
Step 4: Combine
Pour the wet mixture into the dry ingredients, and fold gently with a spatula. Don’t overmix—just until the flour streaks are gone. Overmixing can make the cake dense, and nobody wants that. The batter will be a little thick but still easy to stir—perfect.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and softened butter in a small bowl until crumbly but cohesive. You can add chopped nuts here if you love the crunch, or even a handful of chocolate chips for a decadent twist. Set aside.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Spread evenly, then sprinkle the cinnamon filling all over. Top with the remaining batter gently, then swirl a butter knife or skewer into the top to create a marbled effect. This swirl pattern isn’t just pretty—it helps distribute the cinnamon flavor throughout.
Step 7: Bake
Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. I always set a timer for 40, then check—every oven is a little different. The top should be golden, and it will smell like cinnamon and baked goodness. If the top gets too dark but the center isn’t done, tent it loosely with foil and keep baking for a few more minutes.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack. While it’s cooling, whisk together your glaze ingredients—powdered sugar, milk, vanilla, and a pinch of cinnamon. It should be pourable but not too runny. Drizzle it over the warm cake for that perfect finishing touch. I love this because it slows down the sweetness just enough and adds a shiny, luscious finish.
Step 9: Slice & Serve
Slice with a serrated knife, and serve slightly warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream makes this even more indulgent. I like to serve leftovers wrapped tightly in plastic at room temperature—keeps it moist and fresh. This cake is great for breakfast, brunch, or an afternoon treat. My kids ask for it on special mornings, and honestly, I don’t blame them!
What to Serve It With
This zucchini coffee cake goes with pretty much anything, but I love pairing it with a strong cup of black coffee or a milky latte in the mornings. It’s also a lovely brunch centerpiece—add a side of fresh berries or a dollop of Greek yogurt. For dessert, I drizzle a little caramel or serve it with a scoop of vanilla ice cream—heaven! When I want a cozy snack, I just warm a slice and spread a little butter or cream cheese on top. The kids love it sliced thick and eaten with a glass of cold milk. Honestly, it’s so versatile that I often make a double batch because I know it’ll disappear fast.
Top Tips for Perfecting Your Zucchini Coffee Cake
After making this a dozen times, I’ve learned a few tricks that make all the difference. First, always squeeze out as much moisture from the zucchini as possible—wet zucchini is the enemy of a fluffy cake. I’ve tested with different zucchinis, and I find that the smaller, younger ones are always juicier, so I shred them last-minute to keep everything fresh. When mixing the batter, use a spatula and fold softly—overmixing will result in a dense crumb, and nobody wants that. For the swirl, don’t be shy—spread the cinnamon sugar generously and swirl with care to get those beautiful marbled patterns. I’ve experimented with swapping out the cinnamon for pumpkin pie spice or adding chopped walnuts; honestly, each variation has its own charm. The key to perfectly baked cake is oven calibration—if your oven runs hot or cold, adjust the baking time slightly. I’ve also learned that, if my cake is browning too fast on top, baking at a slightly lower temperature or covering it loosely with foil helps it cook evenly. And finally, the glaze—adjust its thickness by adding more or less milk. I like mine a little thicker so it drips luxuriously over each slice. Trust me, once you get the hang of it, this cake will become your go-to comfort treat!
Storing and Reheating Tips
This cake stays surprisingly well for a couple of days—covered tightly with plastic wrap or stored in an airtight container. At room temperature, it’ll stay soft and moist for about 2 days, but after that, I pop it in the fridge if I want to keep it fresh longer. Just bring slices to room temperature before serving—they taste just like fresh. To freeze, wrap individual slices or the entire cake tightly with plastic wrap, then aluminum foil. It’ll keep for up to 3 months. Thaw at room temp or gently warm in the microwave for a minute or two. I find that the flavor and texture are best when not reheated too long or at too high a temperature—so go slow! If I add the glaze after reheating, it’s like a little icing on the cake—literally. Honestly, leftovers are easy to reheat and still taste amazing. Just cover with a clean towel or paper towel, and microwave at 50% power for 20-30 seconds, checking often. It’s my secret weapon for when I want a warm slice but don’t want to fuss over baking again.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake isn’t just a recipe—it’s a little piece of home that I love to share. It’s moist, flavorful, and surprisingly forgiving, and I promise once you make it a couple of times, it’ll become a staple in your kitchen too. It’s one of those dishes that makes people smile the moment they taste it, and the best part? It’s so easy you’ll wonder why you haven’t been making it all along. Whether you’re craving comfort, trying to sneak in some veggies, or just looking for a quick baking project, this cake is a winner. So, gather your ingredients, turn on some music, and let the oven work its magic. I can’t wait to hear how yours turns out—happy baking, my friend!
lemon garlic chicken
Ingredients
Method
- Preheat your oven to 400°F or your air fryer to 375°F.
- Rinse and pat dry your chicken pieces. Transfer to a ziploc bag.
- In a small bowl, combine the olive oil, lemon juice, honey, garlic, spices, salt and pepper to taste, and grated parmesan. Whisk together. Transfer 3/4 of this mixture to the ziploc bag and close it. Shake to coat and refrigerate for at least 30 minutes. Save the remaining marinade for serving.
- Place the chicken on a baking sheet and bake for 17-20 minutes. Alternatively, air fry for 12 minutes.
- Top the chicken with the reserved marinade and serve.
