This moist cinnamon zucchini coffee cake is a delightful treat! It’s packed with fresh zucchini, warm cinnamon, and a sprinkle of sugar on top for that perfect sweetness.
Honestly, who knew zucchini could taste this good? It’s a sneaky way to add veggies to your snack. I love enjoying a slice with my morning coffee—total cozy vibes!
Key Ingredients & Substitutions
Zucchini: Use fresh zucchini for the best moisture and flavor. If you don’t have zucchini, try using carrots or applesauce as substitutes; they’ll still keep your cake moist!
Flour: All-purpose flour works great, but you can use whole wheat flour for a healthier option. Just know that it might change the cake’s texture slightly.
Butter: Unsalted butter is preferred for controlling salt levels. If you need a dairy-free option, coconut oil or vegan butter also works well!
Sour Cream: This adds moisture and tang. Plain yogurt or a dairy-free yogurt can be an easy swap for those avoiding dairy.
How Do I Make My Zucchini Cake Super Moist?
The secret to a moist zucchini cake is balancing the wet and dry ingredients correctly. Shredded zucchini adds moisture, but you want to ensure it’s not too watery. Here’s how to prep it:
- Shred the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth before adding it to the batter. This will help prevent the cake from becoming soggy.
- Combine wet ingredients first: Mix in the butter, sugars, eggs, and sour cream thoroughly for a light texture.
- Don’t overmix the batter! Only stir until the ingredients are just combined. Overmixing can make the cake dense.
How to Make Moist Cinnamon Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt
- 1/4 cup vegetable oil
For the Cinnamon Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Time Estimate:
This recipe takes about 15 minutes to prepare and then 40-50 minutes to bake. Make sure to allow some extra time for the cake to cool before serving. Altogether, you’re looking at around 1 hour total—easy enough to whip up for a coffee break!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease and flour a 9-inch square or round baking pan. This helps the cake come out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This step ensures that the leavening agents are evenly distributed in the cake batter.
3. Cream the Butters and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This process incorporates air into the butter, making your cake tender.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. This adds flavor and moisture to your cake.
5. Stir in the Zucchini:
Gently mix in the finely shredded zucchini. It’s okay if it looks a little chunky; that’s all part of the deliciousness!
6. Combine Wet and Dry Ingredients:
In another small bowl, combine the sour cream and vegetable oil. Then, alternately add this mixture and the dry ingredients to the butter mixture, starting and ending with the flour mixture. Be careful not to overmix; stir just until combined.
7. Pour the Batter and Prepare the Topping:
Pour the batter into the prepared pan and smooth the top for an even bake. In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle this mixture evenly over the cake batter.
8. Bake to Perfection:
Place the cake in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it as it bakes!
9. Cool and Serve:
Once baked, allow the cake to cool in the pan for a bit, then transfer it to a wire rack to cool completely. Slice the cake into squares or wedges and serve warm or at room temperature.
Enjoy your moist cinnamon zucchini coffee cake with a cup of your favorite coffee or tea!
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini, you can use finely grated carrots or applesauce for a similar moist texture. Just be sure to adjust the amount based on water content; for instance, use a little less applesauce than the amount of zucchini called for.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, refrigerate it, where it will last up to a week.
Can I Freeze This Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then foil. It will maintain its quality for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight before serving.
What’s the Best Way to Serve This Coffee Cake?
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar on top is a nice touch too!
