This Easy Cinnamon Sugar Zucchini Coffee Cake is a delicious treat that combines moist zucchini with a touch of cinnamon and a sweet sugar topping. It’s perfect for breakfast or a cozy snack!
I love that zucchini adds moisture without being noticeable. Trust me, your friends will be begging for the recipe, and you can smile and say it’s a secret! 😉
Plus, it’s super easy to whip up! Just mix, bake, and enjoy a slice (or two) with your favorite hot drink. It makes every coffee break feel special!
Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake, giving it structure. You can use whole wheat flour for a healthier version. If gluten-free, try a good gluten-free blend.
Butter: Unsalted butter adds richness. You can replace it with coconut oil or vegetable oil if you’re looking for dairy-free options.
Zucchini: Grated zucchini keeps the cake moist. If you don’t have zucchini, you can substitute it with finely grated carrots or applesauce for a different flavor.
Cinnamon: Essential for flavor! If you want a twist, mix in some nutmeg or pumpkin spice for extra warmth.
How Do You Get the Zucchini Ready for Baking?
Preparing the zucchini is vital for the right texture in this cake. Squeeze out excess moisture after grating to avoid a soggy cake. Here’s how:
- Grate the zucchini using the large holes of a grater.
- Place the grated zucchini in a clean kitchen towel or cheesecloth.
- Twist the towel to wring out as much liquid as possible.
Doing this step ensures your coffee cake turns out perfectly moist, not wet!
Easy Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious coffee cake takes about 15 minutes to prepare and around 35-40 minutes to bake. After baking, let it cool for a bit, and you’ll be ready to enjoy it! Total time is approximately 1 hour including prep and bake time.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Take an 8×8-inch baking pan and grease it well with butter or cooking spray. You can also line it with parchment paper for easy removal later. This will help your cake come out perfectly!
2. Mix Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, and the tablespoon of cinnamon. Whisk these together until they are well mixed. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and 1 cup of granulated sugar together until it becomes light and fluffy. This usually takes around 2-3 minutes—you’re looking for a nice creamy texture.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. After both eggs are in, stir in the vanilla extract to enhance the flavor!
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to your wet mixture. Mix just until everything is combined; be careful not to overmix, or the cake might be tough instead of fluffy!
6. Fold in Zucchini:
Gently fold in the grated zucchini using a spatula. This will add moisture and a lovely texture to your cake.
7. Pour Batter and Prepare Topping:
Pour the batter into the prepared baking pan and smooth the top with a spatula so it’s even. In a small bowl, mix together the 1/4 cup sugar and 1 teaspoon cinnamon for the topping, then sprinkle it evenly over the batter.
8. Bake the Cake:
Place the pan in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end baking time!
9. Cool and Enjoy:
Once baked, take the cake out of the oven and allow it to cool in the pan on a wire rack for about 10-15 minutes. After that, you can slice it up and enjoy it warm or at room temperature!
Enjoy your moist, flavorful Cinnamon Sugar Zucchini Coffee Cake with a cup of coffee or tea!
FAQ for Easy Cinnamon Sugar Zucchini Coffee Cake
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a healthier option. For a gluten-free version, try a good gluten-free flour blend. Just keep in mind that the texture may vary slightly.
How Do I Store Leftovers?
Store any leftover coffee cake 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, or freeze it wrapped tightly in plastic wrap for up to 3 months. To enjoy, thaw overnight in the fridge or pop it in the microwave for a few seconds to warm it up!
Can I Make This Cake Ahead of Time?
Absolutely! You can prepare the batter a day in advance and keep it covered in the fridge. Just remember to bake it right before you plan to serve for the freshest taste.
What If I Don’t Have Zucchini?
If you don’t have zucchini, you can substitute it with finely grated carrots or applesauce for a different flavor. Both will add moisture to the cake while providing a unique taste!
