Enjoying coffee with friends is an art form in Greek culture. Get togethers featuring some type of warm (or cold) beverage and a sweet or savory accompaniment are not just fun, an active social life can also help you live a longer and healthier life as many studies have shown. Invite some friends over and enjoy the following coffee cake recipes featuring Greek ingredients.

Crumb-Topped Greek Yogurt Coffee Cake

3 cups all-purpose unbleached flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon Greek sea salt

2 beaten eggs

1 cup Greek yogurt

3/4 cup Greek extra virgin olive oil

1 cup raisins, optional

For the crumb topping:

4 tablespoons brown sugar

2 tablespoons all-purpose unbleached flour

1/2 teaspoon ground cinnamon

A pinch of Greek sea salt

2 tablespoons unsalted butter

1 cup chopped walnuts

Preheat the oven to 375 degrees F. Lightly grease and flour a 9 by 13-inch baking pan and set aside. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the beaten eggs, the yogurt, and oil. Add the egg mixture to the flour mixture and stir until just combined. Stir in the raisins, if using, and transfer the batter to the prepared pan. To make the topping, Stir together the brown sugar, flour, cinnamon, and the pinch of salt in a medium bowl. Cut in the butter until coarse crumbs form. Stir in the chopped nuts and sprinkle over the batter. Bake in the preheated 375 degree oven for about 50 minutes or until a cake tester or toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Zucchini Bread

3 1/2 cups all-purpose unbleached flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon Greek sea salt

2 cups sugar

1 cup Greek extra virgin olive oil

4 eggs

1 teaspoon pure vanilla extract

2 cups peeled, grated zucchini

1 cup raisins

1 cup chopped walnuts

Preheat the oven to 350 degrees F. Lightly grease and flour two 9 by 5 by 2-1/2-inch loaf pans or 4 mini loaf pans. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. In the bowl of a stand mixer with the paddle attachment, mix together the oil and sugar. Add the eggs one at a time, beating well after each addition, and then add the vanilla extract and continue beating until well combined. With the mixer on low, add about one-third of the flour mixture, then add about about half of the grated zucchini and mix until incorporated. Add the next third of the flour mixture, followed by the remaining zucchini, and then add the remaining flour mixture along with the raisins and chopped walnuts. Stir until just combined. Pour the batter into the prepared loaf pans and bake in the preheated oven for 1 hour or or until a cake tester or toothpick inserted in the center comes out clean. Cool for 10 minutes on wire racks before removing from the loaf pans. Allow to cool completely before slicing and serving. A great make ahead cake, zucchini bread tastes even better the next day as the flavors have a chance to ripen.