This Easy Cinnamon Sugar Zucchini Coffee Cake is a cozy treat that combines fresh zucchini with a sprinkle of sweet cinnamon sugar. It’s moist, fluffy, and perfect for any time of the day!
I’m always amazed at how sneaky zucchini can be in baked goods! It adds moisture without being too obvious. I love enjoying a slice with my morning coffee—pure bliss! ☕🍰
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here! It adds moisture without a strong flavor. If you don’t have zucchini, you can substitute it with grated carrots, but the texture will be different.
Sour Cream: This gives the cake a lovely richness. You can replace it with plain yogurt if needed. Just avoid flavored yogurts, as they might affect the taste.
Butter: Unsalted butter is best for control over the saltiness. If you need a dairy-free option, you can use coconut oil or vegan butter to keep it moist.
Brown Sugar: This adds a deeper sweetness. You can use white sugar instead if you don’t have brown sugar, but the cake might be a bit less rich.
How Do I Properly Prepare Zucchini for Baking?
Getting the zucchini ready is crucial to avoid a soggy cake. Here’s how to prepare it:
- Wash and trim the ends of the zucchini.
- Use a box grater or a food processor to grate the zucchini.
- If it looks watery, use a clean kitchen towel to squeeze out some of the excess moisture. This step helps the cake rise nicely!
Taking these steps will really help create a lighter texture in your cake! Remember, a little moisture from the zucchini is great, too much can make it dense.
Easy Cinnamon Sugar Zucchini Coffee Cake
Ingredients:
For the Cake:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (for the batter)
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain yogurt)
For the Cinnamon Sugar Topping:
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Glaze (optional):
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Time Needed:
This easy coffee cake recipe will take about 15 minutes to prepare and around 50-60 minutes to bake. Once baked, let it cool for about 10 minutes before serving. Altogether, you’re looking at about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5 inch loaf pan or a 9-inch square baking pan to prevent sticking.
2. Grate the Zucchini:
Now, take your zucchini and grate it. If it seems watery, squeeze out some excess moisture using a clean kitchen towel or paper towels. This will keep your cake from getting soggy.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon. Set this bowl aside for later.
4. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
5. Add Eggs and Vanilla:
Beat in the eggs, one at a time. After that, add the vanilla extract and mix until everything is well combined.
6. Incorporate Sour Cream:
Add the sour cream (or yogurt) to the mixture and stir until it’s fully combined with the other ingredients.
7. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Stir gently just until everything is combined. Be careful not to overmix!
8. Fold in Zucchini:
Gently fold the grated zucchini into the batter with a spatula until just combined. You want to keep the batter nice and light!
9. Layer the Batter:
Pour half of the batter into your prepared pan, spreading it evenly. Then, take a small bowl and mix the brown sugar and cinnamon for the topping. Sprinkle half of this mix over the batter in the pan.
10. Add Remaining Batter:
Spoon the remaining batter over the cinnamon sugar layer, spreading it evenly again. Top it off with the rest of the cinnamon sugar mixture.
11. Bake the Cake:
Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool Down:
Once your cake is done, take it out of the oven and let it cool for about 10 minutes in the pan. After this, remove it from the pan and let it cool completely on a wire rack.
13. Optional Glaze:
If you’d like to add a glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this over the cooled cake.
14. Slice and Serve:
Now, it’s time to slice up your delicious coffee cake and enjoy it with a hot cup of coffee or tea!
Enjoy this moist, tender zucchini coffee cake with a delightful cinnamon sugar streusel and a light drizzle of glaze for a perfect breakfast or snack!
FAQ for Easy Cinnamon Sugar Zucchini Coffee Cake
Can I Substitute the Zucchini with Other Vegetables?
While zucchini works best in this recipe for moisture and texture, you can try using grated carrots. Just keep in mind that the flavor and texture will differ slightly from the original cake.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze slices for up to 3 months. Just make sure to wrap them tightly!
Can I Make This Recipe Without Eggs?
Yes! You can substitute each egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) or use unsweetened applesauce (1/4 cup per egg) for a vegan option.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream, plain yogurt, or buttermilk makes a suitable substitute. Both will add moisture and a slight tang to the cake, keeping it delicious!
