This moist zucchini coffee cake is a cozy treat filled with warm cinnamon and a sprinkle of sugar on top. It’s perfect for breakfast or a snack with coffee!
Honestly, who knew zucchini could be this tasty? It’s like a secret ingredient that keeps the cake super soft and yummy. I can eat this all day—seriously! 😄
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini is the star here, adding moisture without a strong flavor. If you can’t find zucchini, yellow squash works well too. Just remember to squeeze out the excess moisture before adding it to the batter.
Flour: All-purpose flour keeps it easy and effective. If you’re gluten-free, consider using a 1:1 gluten-free baking blend, but the texture may vary slightly.
Oils: I always use vegetable oil for a tender cake, but you could replace it with melted coconut oil for a bit of tropical flavor. Just note, it will add a slight coconut taste.
Nuts: While nuts add a delightful crunch, you can omit them if you prefer a nut-free cake. You could also substitute with chocolate chips for a different twist!
How Do I Properly Grate and Squeeze Zucchini?
Getting the right texture for zucchini can be tricky. Here’s how to do it:
- First, wash the zucchini well, then trim off the ends.
- Using a box grater or food processor, grate the zucchini. Aim for thin shreds for even cooking.
- Place the shredded zucchini in a clean kitchen towel. Twist and squeeze to remove excess moisture. This step is crucial to avoid a soggy cake!
By following these steps, you’ll have perfect zucchini ready to create a moist and delicious coffee cake. Trust me, this will make all the difference!
How to Make Moist Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini, shredded and excess moisture squeezed out)
- 1/2 cup chopped nuts (optional; walnuts or pecans work well)
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delightful coffee cake will take about 15 minutes to prepare and then around 35-45 minutes to bake. You’ll want to allow some extra time for it to cool before serving, so plan for about an hour total from start to enjoying your delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13-inch baking pan. Alternatively, you can line it with parchment paper—it’ll make removing the cake easier later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground cinnamon. This helps to evenly distribute the leavening agents and flavor. Once combined, set the bowl aside for later.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until everything is well mixed. It should look smooth and glossy. Next, add in the eggs one at a time, giving a good mix after each addition. Finally, stir in the vanilla extract. Your wet mixture should now be looking really yummy!
4. Combine Wet and Dry Mixtures:
Now, it’s time to bring everything together! Gradually add the bowl of dry ingredients to the wet ingredients, mixing just until combined. You don’t want to overmix—just a few gentle folds should do!
5. Add the Zucchini and Nuts:
Gently fold in the grated zucchini and any nuts you might be using. This will add a lovely texture and flavor to your cake. Make sure the zucchini is well incorporated into the batter.
6. Pour and Prepare for Baking:
Pour the batter into your prepared baking pan and spread it out evenly. In a small bowl, mix together the 1/4 cup sugar with 1 teaspoon cinnamon to create the topping. Sprinkle this mixture evenly over the batter for a deliciously sweet crust.
7. Bake and Cool:
Pop your cake into the preheated oven and bake for 35-45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Once it’s done, let it cool in the pan on a wire rack for about 10-15 minutes before slicing.
8. Serve and Enjoy:
Once cooled, cut the cake into squares and serve it warm or at room temperature. Enjoy this delightful zucchini coffee cake with a cup of coffee or tea!
Happy baking! This cinnamon sugar zucchini coffee cake is sure to be a hit!
FAQ for Moist Cinnamon Sugar Zucchini Coffee Cake
Can I Use Frozen Zucchini for This Recipe?
Absolutely! If using frozen zucchini, make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This ensures the cake remains moist without becoming soggy.
How Do I Store Leftover Coffee Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, or freeze slices wrapped in plastic wrap and then in aluminum foil for up to 3 months. Just thaw in the fridge before enjoying!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. A good tip is to use half whole wheat and half all-purpose flour for a lighter result, while still incorporating some whole grains!
What Can I Use Instead of Eggs?
If you need an egg substitute, consider using 1/4 cup of applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens). This will help retain moisture and bind the ingredients nicely.
