This cinnamon sugar zucchini coffee cake is a tasty treat that’s nice and moist. With soft zucchini, warm spices, and a sweet crumb topping, it’s perfect for breakfast or coffee time!
Honestly, who knew zucchini could taste this good? I like to enjoy a slice with my morning coffee, and I bet you won’t even notice the veggies! It’s a great way to sneak in some greens!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture without a strong flavor. If you don’t have zucchini, you can substitute grated carrots or applesauce for a similar texture and moisture. Just be sure to squeeze out excess moisture.
Flour: All-purpose flour works well here, but if you want a healthier option, you could use whole wheat flour. Just note that it might change the texture slightly—making it a bit denser.
Sour Cream or Greek Yogurt: Both help keep the cake moist. If you’re looking for a dairy-free option, try using almond or coconut yogurt instead.
Butter: Unsalted butter gives control over the salt. If you’re aiming for a lighter cake, you can substitute with vegetable oil, which also keeps it moist.
How Do You Make Sure Your Zucchini Coffee Cake Comes Out Moist?
To get a moist zucchini coffee cake, proper grating and squeezing of the zucchini is essential. Grate the zucchini finely and then use a clean kitchen towel or cheesecloth to squeeze out any excess moisture before adding it to the batter. This keeps the cake from being too watery.
- Grate zucchini and then place it in the towel.
- Twist and squeeze out the water until it’s mostly dry.
- Ensure you mix the batter gently after adding the zucchini to avoid overmixing, which can lead to a dense cake.
Easy Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
- ½ cup sour cream or plain Greek yogurt
For the Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This delightful coffee cake will take approximately 15 minutes to prepare and around 40-45 minutes to bake. After baking, allow about 15 minutes to cool before serving. Altogether, you can enjoy this wonderful treat in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour an 8-inch square baking pan. Alternatively, you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This step ensures that all the dry ingredients are well combined, allowing your coffee cake to rise evenly.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer to cream together the softened butter and granulated sugar until it becomes light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Vanilla:
Add the eggs into the mixture one at a time, beating well after each addition. Then, stir in the vanilla extract for that lovely flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, alternating with the sour cream. Start with a portion of the dry ingredients, then add a portion of the sour cream, mixing gently. Repeat until everything is just combined. Be mindful not to overmix!
6. Fold in the Zucchini:
Gently fold the grated zucchini into the batter until it’s evenly distributed. This will add moisture and a delightful texture to your cake.
7. Pour the Batter into the Pan:
Transfer the batter into your prepared baking pan and smooth the top with a spatula. This will help the cake to cook evenly.
8. Create the Cinnamon Sugar Topping:
In a small bowl, mix the sugar and ground cinnamon for the topping. Drizzle the melted butter over the batter, then sprinkle the cinnamon sugar mixture evenly across the top.
9. Bake the Cake:
Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. This is the moment you’ll start to smell that delicious cinnamon in your kitchen!
10. Cool and Serve:
Once baked, let the coffee cake cool in the pan for about 15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely. Slice into squares and enjoy it warm or at room temperature!
11. Enjoy:
Serve with a cup of coffee or a nice cup of tea. This moist and flavorful cake will amaze your taste buds with the wonderful blend of zucchini and cinnamon!
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the cake may be denser due to the higher fiber content. You might also want to add a tablespoon of water or extra sour cream to maintain moisture.
What Should I Do If My Zucchini Is Wet After Grating?
If your grated zucchini is wet, make sure to squeeze it well in a clean kitchen towel or cheesecloth to remove excess moisture. This prevents the cake from becoming soggy and ensures a better texture.
How Should I Store Leftover Coffee Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For best results, reheat individual slices in the microwave for a few seconds before enjoying.
Can I Add Nuts or Chocolate Chips to the Recipe?
Absolutely! Nuts like walnuts or pecans, or chocolate chips, can be added for extra flavor and texture. Just fold them in along with the grated zucchini, but be mindful not to overmix the batter.
