This yummy cinnamon zucchini coffee cake is super moist and packed with spices. The hidden zucchini adds tenderness without changing the flavor—sneaky, huh?
I love enjoying a slice with my morning coffee. It’s like a cozy hug in cake form! Plus, it’s a great way to use up extra zucchini from the garden—no more guilt here!
Key Ingredients & Substitutions
Zucchini: The star of this cake! It adds moisture without overpowering the flavor. If you don’t have zucchini, grated carrots can work as a substitute for a similar texture.
Flours: All-purpose flour is great, but you can swap in whole wheat flour for added nutrition. This might make the cake a bit denser, which some might enjoy!
Butters: Unsalted butter is preferred for better control over saltiness. If you’re looking for a dairy-free option, coconut oil or a plant-based butter can be good substitutes.
Sour Cream/Yogurt: I lean towards sour cream for richness, but Greek yogurt is a fantastic lower-fat option. You could also use applesauce for a lighter texture.
Sugar: The mix of granulated and brown sugar lends a nice flavor. Feel free to cut back on sugar by using honey or maple syrup, but be mindful of the cake’s moisture level!
How Do I Properly Prepare Zucchini for the Cake?
Preparing your zucchini correctly is crucial to prevent a soggy cake. Here’s how to do it:
- Wash and dry the zucchini first.
- Grate it using a box grater or a food processor.
- Put the grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture. Aim for removing at least a cup of liquid.
This step ensures your cake stays moist but not overly wet, giving you a perfect rise!
Moist 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
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or plain Greek yogurt
For the Cinnamon Crumb Topping:
- ½ cup brown sugar, packed
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe will take you about 15-20 minutes for preparation and 40-45 minutes for baking. After baking, let the cake cool for about 15 minutes before serving. In total, about 1 hour to enjoy a delicious slice (not including any cooling time, if desired)!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×9-inch baking pan and grease it with butter or cooking spray, then lightly dust it with flour to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Setting this aside allows the baking powder and soda to blend evenly into the flour mixture.
3. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter together with granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes. This process helps to incorporate air into the batter, making your cake tender.
4. Add the Eggs and Vanilla:
Crack in the eggs one at a time, beating well after each addition to fully mix everything together. Pour in the vanilla extract and mix again until everything is combined.
5. Incorporate the Zucchini:
Gently fold in the grated zucchini. This hidden veggie adds moisture and tenderness to the cake without altering the flavor!
6. Mix in the Dry Ingredients and Sour Cream:
Now, alternate adding the flour mixture and the sour cream to the batter. Start with about a third of the flour mixture, then add half of the sour cream. Repeat this process, finishing with the flour mixture. Remember to mix just until combined to keep the cake fluffy!
7. Prepare the Cinnamon Crumb Topping:
In a small bowl, mix together the brown sugar, ¼ cup of flour, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until you achieve a crumb-like texture.
8. Combine and Bake:
Pour the cake batter into the prepared pan and smooth it out evenly. Sprinkle the crumb topping generously over the batter.
9. Bake to Perfection:
Place the pan in the oven and bake for 40-45 minutes. To check if the cake is done, insert a toothpick into the center—the toothpick should come out clean or with a few moist crumbs (but no batter).
10. Cool and Serve:
Once baked, let the cake cool in the pan for about 15 minutes. Slice it up and serve it warm or at room temperature, preferably alongside your favorite coffee or tea!
Enjoy your moist cinnamon zucchini coffee cake!
FAQ: Moist Cinnamon Zucchini Coffee Cake
Can I Use Frozen Zucchini for This Recipe?
Yes! Just ensure it’s completely thawed and drained of excess moisture before using it. Squeeze out as much water as possible so your cake doesn’t end up soggy.
Can I Substitute Whole Wheat Flour?
Absolutely! You can replace all-purpose flour with whole wheat flour, but keep in mind this might make the cake denser. You can also use a 50/50 mix for a lighter texture.
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds!
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day before serving. Just cool it completely, then cover and store it at room temperature. Reheat slices in the oven or microwave before serving for the best taste!
