This moist zucchini coffee cake is a cozy treat, flavored with warm cinnamon and topped with sweet sugar. It’s a perfect way to enjoy your veggies at breakfast or snack time!
I love how sneaky this cake is—who doesn’t want a slice of cake that has zucchini in it? Plus, your friends will never suspect a thing. It’s a great conversation starter! 😂
Making this cake is easy and fun. Just mix all the ingredients, bake until golden, and enjoy your delightful creation. Perfect with a cup of coffee on a lazy morning!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake. If you’re looking for a healthier option, you could use whole wheat flour, but note that it may change the texture slightly.
Zucchini: Grated zucchini adds moisture. You can substitute with carrots for a different flavor, or if you’re in a pinch, unsweetened applesauce can work too.
Sour cream/Greek yogurt: This keeps your cake moist. If you’re looking for a dairy-free option, try using almond or soy yogurt instead. Both work well in this recipe!
Cinnamon: I love the warmth it brings, but if you want a twist, you could experiment with pumpkin pie spice or nutmeg for a different flavor profile.
How Do I Make Sure My Cake is Perfectly Moist?
There are a few tricks to achieving that delightful moistness. First, using grated zucchini is key—don’t skip this step! Make sure to drain excess liquid, but keep some moisture. The sour cream or yogurt also helps a lot.
- Mix the wet ingredients and dry ingredients gently. Overmixing can create a denser cake.
- Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
- Letting the cake cool in the pan helps maintain its moisture longer.
Enjoy baking this delicious zucchini coffee cake! It’s a fantastic way to make use of fresh veggies in a sweet treat!
Moist Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1½ 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
- 1½ cups grated zucchini (about 1 medium zucchini, shredded and lightly drained)
- ½ cup sour cream or plain Greek yogurt
For the Topping:
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- Optional: chopped nuts (walnuts or pecans), about ½ cup
How Much Time Will You Need?
This delightful coffee cake takes about 15 minutes to prep, with an additional 40-45 minutes for baking. After that, let it cool for about 10-15 minutes before serving. Total time is approximately 1 hour, making it a quick and tasty option for breakfast or snack time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or a similar-sized round pan to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon of cinnamon, and salt. Setting this aside will help us combine everything more efficiently later!
3. Cream Butter and Sugar:
In a separate large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy—this usually takes about 2-3 minutes.
4. Add the Eggs and Vanilla:
Add in the eggs one at a time, beating well after each one. Mix in the vanilla extract for that extra flavor.
5. Incorporate the Dairy:
Stir in the sour cream (or Greek yogurt) until the mixture is smooth and well combined.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, mixing just until everything is combined. Be careful not to overmix; it’s okay if there are small lumps.
7. Add Zucchini (and Nuts):
Gently fold in the grated zucchini and any optional nuts until evenly distributed throughout the batter.
8. Prepare the Cake for Baking:
Pour the batter into your prepared pan and spread it out evenly with a spatula.
9. Make the Topping:
In a small bowl, mix together the brown sugar and 1 tablespoon of cinnamon. Sprinkle this delicious cinnamon sugar topping evenly over the batter for a sweet crust.
10. Bake the Cake:
Place the cake in the preheated oven and bake for about 40-45 minutes, or until you can insert a toothpick into the center and it comes out clean.
11. Cool and Serve:
Once baked, let the cake cool in the pan for about 10-15 minutes before slicing. Serve warm and enjoy it with a nice cup of coffee or tea!
This cake stays wonderfully moist thanks to the zucchini and sour cream, and that cinnamon sugar topping adds a lovely sweetness that makes it irresistible. Enjoy this treat any time of day!
FAQ for Moist Cinnamon Sugar Zucchini Coffee Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour; however, the texture may be a bit denser. You might want to use a mix of both for a lighter cake!
How Do I Store Leftovers?
Store any leftover cake 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 or freeze individual slices for up to 3 months.
Can I Make This Cake Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add a bit to help with the cake’s texture.
What Should I Do If My Zucchini Is Wet?
If your grated zucchini is very moist, make sure to lightly squeeze it in a clean kitchen towel to remove excess water. This will prevent the cake from becoming too wet while baking.
Feel free to ask if you have any more questions about this delicious recipe!
