This lovely coffee cake combines soft zucchini and warm cinnamon for a treat that’s hard to resist. It smells amazing while baking and is perfect for breakfast or dessert!
You might find yourself snacking on just one piece—good luck sharing! I love to enjoy it with a hot cup of coffee. Trust me; they make a great pair!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and nutrition to the cake. If zucchini isn’t available, grated carrots work nicely too, yet you might lose the subtle flavor of the zucchini.
Sour Cream/Yogurt: I love using sour cream for its richness, but plain yogurt is a great substitute if you need a lighter option. You can also use Greek yogurt for a protein boost!
Butter: Unsalted butter enhances the cake’s flavor, but you can substitute with coconut oil or vegetable oil if you’re looking for dairy-free options. Just keep the same amount.
Ground Cinnamon: Cinnamon is a key flavor in this cake, but feel free to experiment with nutmeg or pumpkin pie spice for a fun twist!
How Do I Ensure My Cake Is Moist and Fluffy?
To get the perfect texture, remember these tips when mixing your batter:
- Cream the butter and sugar well—this helps create air pockets that make the cake fluffy.
- When adding the dry ingredients, do it slowly and mix gently. Overmixing can lead to a dense cake.
- Make sure to squeeze excess water out of the zucchini. Too much moisture will make the cake soggy.
- Let the cake cool in the pan before slicing; this helps it set and improves its texture.
Easy Cinnamon Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons 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 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or plain yogurt
For the Cinnamon Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This delicious coffee cake will take about 15 minutes to prep and 35-40 minutes to bake. Don’t forget to allow time for it to cool, so plan on about 1 hour and a half total before you can dig in!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take an 8×8-inch baking pan and grease it with butter or cooking spray, then sprinkle with flour. Alternatively, line it with parchment paper to make removal easier later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This will make sure that everything is well combined before you add it to your wet ingredients.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes a couple of minutes!
4. Add Eggs and Vanilla:
Next, add the eggs one by one. Make sure to beat well after each addition. After that, stir in the vanilla extract for added flavor.
5. Incorporate Zucchini:
Gently mix in the shredded zucchini. This gives moisture and a subtle flavor to the cake, which you will absolutely love!
6. Combine Wet and Dry Ingredients:
Now it’s time to add the dry ingredients and sour cream (or yogurt) to the zucchini mixture. Start with some of the dry mixture, then add half of the sour cream, followed by the remaining dry ingredients, and finish with the rest of the sour cream. Remember, only stir until just combined so the cake stays fluffy!
7. Layer the Batter:
Pour half of your batter into the prepared pan. Then mix the topping sugar and cinnamon together and sprinkle half of that mixture over the batter. Pour in the rest of the batter and top with the remaining cinnamon sugar mixture.
8. Add Finishing Touches:
Drizzle the melted butter evenly over the top of the cake to give it a beautiful finish while baking.
9. Bake:
Now, pop it into your preheated oven and bake for 35-40 minutes. You can check if it’s ready by inserting a toothpick into the center; if it comes out clean, then it’s done!
10. Cool and Serve:
Let your cake cool in the pan for a bit, then transfer it to a wire rack to cool completely before slicing. It’s perfect for enjoying with a nice cup of coffee or tea! Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini in This Coffee Cake?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the batter. This will help maintain the cake’s texture.
How Can I Make This Recipe Gluten-Free?
If you need a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that baking powder and baking soda are also gluten-free!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap slices tightly in plastic wrap before freezing!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts or pecans add a nice crunch. You can also mix in chocolate chips or dried fruits like raisins or cranberries for extra flavor. Just fold them in gently with the batter.
