This moist cinnamon sugar zucchini coffee cake is a delightful treat that pairs perfectly with your morning coffee. The hidden zucchini keeps it extra soft and adds some sneaky veggies!
I love enjoying a slice (or two) while snuggling up with a good book. Trust me, once you take a bite, you’ll be hooked! It’s like a warm hug in cake form. 😊
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star of this cake, adding moisture without altering the flavor. If you’re out of zucchini, shredded carrots work well too, or even mashed bananas for a different twist.
Flour: All-purpose flour gives the cake its structure. If you’re looking for a gluten-free option, try using a cup-for-cup gluten-free flour blend. Just make sure it has xanthan gum included!
Sour Cream or Greek Yogurt: These ingredients keep the cake moist and tender. You can swap them for buttermilk or even a dairy-free yogurt if you prefer. They all add that delicious tang!
Nuts: I love adding walnuts or pecans for a nice crunch, but you can skip them if you’re not a fan or if someone has allergies. Chocolate chips are also a fun alternative!
How Do You Get the Zucchini to Blend into the Cake Perfectly?
Shredding the zucchini properly is key. Use a box grater or a food processor to get fine shreds without any large chunks. After grating, pat the zucchini dry with a paper towel to remove excess moisture, as this helps prevent the cake from becoming soggy.
- Pre-grate the zucchini and let it sit for about 10 minutes in a colander to drain off any extra liquid.
- Be sure to fold the zucchini in gently so that it gets evenly mixed without breaking down too much.
- Baking it at the right temperature ensures it cooks evenly, so don’t skip preheating your oven!
Moist Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup chopped nuts (optional, walnuts or pecans)
How Much Time Will You Need?
This delicious coffee cake will take about 15 minutes to prepare and around 40-45 minutes to bake. You’ll have a total time of around 1 hour, including cooling before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour an 8×8 inch or 9×9 inch square baking pan to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. This ensures that everything is evenly mixed for a perfect rise!
3. Cream the Butters and Sugars:
In a larger bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s crucial for a fluffy cake!
4. Add Eggs and Vanilla:
Crack the eggs in one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract until just combined.
5. Combine Wet and Dry Ingredients:
Now, mix in the sour cream (or Greek yogurt) until everything comes together smoothly. Gradually stir the dry ingredients into the wet mixture, just mixing until you see no dry flour. Overmixing can make the cake tough!
6. Fold in Zucchini:
Gently fold the grated zucchini into the batter, making sure it’s evenly distributed throughout. This is where the magic happens—ensure it’s well mixed but be careful not to overdo it!
7. Prepare for Baking:
Pour the batter into your prepared baking pan and spread it out evenly. In a small bowl, combine the cinnamon sugar topping ingredients and sprinkle this delicious mixture generously over the batter.
8. Bake and Cool:
Place the pan in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, take it out and let it cool in the pan on a wire rack for at least 20 minutes.
9. Serve and Enjoy:
Once cooled, slice the cake and serve it warm or at room temperature. It’s fantastic with a cup of coffee! Enjoy every bite of your moist cinnamon sugar zucchini coffee cake!
FAQ about Moist Cinnamon Sugar Zucchini Coffee Cake
Can I Use Frozen Zucchini in This Recipe?
Absolutely! Just make sure to thaw the frozen zucchini and squeeze out any excess moisture before adding it to the batter. This helps prevent the cake from becoming too soggy!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use Greek yogurt or buttermilk as a substitute. Both will keep the cake moist and add a delicious tang to the flavor.
How Should I Store Leftovers?
Store any leftover coffee 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 for up to 2-3 months.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance and store it covered at room temperature. Just allow it to cool completely before covering to maintain its moisture.
Feel free to reach out if you have any more questions or need further assistance with the recipe! Enjoy your baking!
