This Easy Cinnamon Zucchini Coffee Cake is a tasty treat that’s perfect with your morning coffee. It’s moist, fluffy, and has a delightful sprinkle of cinnamon on top!
I love how sneaky this cake is—it’s packed with zucchini, but you won’t even notice! It makes a great snack for kids or a fun dessert for friends. Enjoy it warm or cold, it’s always a hit!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture and texture. If you don’t have any, grated carrots can work well too. Just remember, you want to squeeze out excess moisture from the zucchini or carrots to avoid a soggy cake!
Flour: All-purpose flour gives the best structure. If you’re looking for a gluten-free option, consider using a gluten-free all-purpose blend, but don’t forget to check that it includes xanthan gum!
Sour Cream or Yogurt: I love using sour cream for its richness, but plain yogurt is a great substitute and will make the cake a bit tangier. If you’re avoiding dairy, try a non-dairy yogurt alternative.
Oils: Vegetable oil keeps the cake moist, but you could use melted coconut oil for a hint of flavor. Just make sure it’s cooled before adding it to the mixture.
How Do I Make Sure My Coffee Cake is Perfectly Moist?
The secret to a moist cake lies in not overmixing the batter. It’s best to gently fold the dry ingredients into the wet ingredients just until combined. This helps keep the cake light and fluffy!
- Be sure to measure the zucchini accurately. Packing it can add too much moisture.
- Use room temperature eggs. They incorporate better into the batter for an even consistency.
- Checking for doneness is important. Insert a toothpick; if it comes out clean, your cake is ready!
Easy Cinnamon Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or plain yogurt
For the Cinnamon Topping:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
How Much Time Will You Need?
This coffee cake takes about 15 minutes of prep time and 35-40 minutes of baking time. After baking, allow it to cool in the pan for 10 minutes before serving. So, in total, you’ll need about an hour to fully enjoy your delicious creation!
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 or round baking pan to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon. This helps ensure your cake rises nicely!
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until everything is well blended. This mixture will give your cake its sweetness and moisture.
4. Add the Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each one. Stir in the vanilla extract to add a lovely flavor!
5. Incorporate the Zucchini and Sour Cream:
Now, mix in the grated zucchini and sour cream until just combined. You want to keep that moisture, so don’t overmix at this stage!
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, folding gently until no streaks of flour are visible. This should create a batter that is thick and creamy.
7. Pour and Spread the Batter:
Pour the batter into your prepared pan and spread it out evenly to ensure it bakes uniformly.
8. Prepare the Cinnamon Topping:
In a small bowl, mix together the ¼ cup sugar and 1 teaspoon cinnamon. Drizzle the melted butter over the batter in the pan, then sprinkle the cinnamon sugar mixture on top for that delicious crunch!
9. Bake the Coffee Cake:
Place the pan in the oven and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean. Every oven is different, so keep an eye on it!
10. Cool the Cake:
Once baked, allow the coffee cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to finish cooling completely.
11. Serve and Enjoy:
Now it’s time to slice your delicious coffee cake! It’s perfect to enjoy with a cup of coffee or tea. Enjoy every bite!
FAQ for Easy Cinnamon Zucchini Coffee Cake
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just be sure to thaw it completely and drain any excess moisture before grating and adding it to the batter. This helps prevent the cake from becoming too soggy.
Can I Substitute Whole Wheat Flour?
Absolutely! Whole wheat flour can be used as a substitute for all-purpose flour. However, it may result in a denser texture, so you might want to reduce the amount slightly or add a bit more liquid to the batter.
How Should I Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, you can also refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly!
Can I Make This Cake Vegan?
Yes! You can easily make this coffee cake vegan by substituting the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg), and replace the sour cream with a plant-based yogurt. Enjoy your delicious vegan treat!
