This moist zucchini coffee cake is a delicious mix of spices and sweetness, with a sprinkle of cinnamon sugar on top. It’s perfect for breakfast or an afternoon treat with coffee!
I love how the zucchini keeps the cake soft and fluffy. Plus, who can resist a yummy cinnamon sugar topping? It makes my kitchen smell amazing while baking! 🍰
Key Ingredients & Substitutions
Flour: All-purpose flour is the base of this cake. If you want a gluten-free option, you can use a 1:1 gluten-free baking mix instead.
Zucchini: Fresh zucchini keeps the cake moist. You can use yellow squash as a substitute; both bring similar textures and moisture.
Butter: Unsalted butter is recommended for even flavor. Margarine or coconut oil can work too, especially for dairy-free options!
Sour Cream/Yogurt: Sour cream adds richness. You can substitute it with Greek yogurt for a healthier twist or even applesauce for lower fat.
Nuts: Walnuts or pecans add a nice crunch, but if you have nut allergies, you can leave them out or swap in sunflower seeds.
How Do I Get the Perfect Texture for My Cake?
Getting the right texture in your zucchini coffee cake is key! Here are some tips:
- Make sure to squeeze out excess moisture from the grated zucchini. A clean kitchen towel works well for this.
- Don’t overmix the batter! Stir just until the flour is incorporated to keep the cake airy.
- For best results, use room-temperature ingredients, especially eggs and butter. They blend better!
Following these steps will help you achieve a soft, moist cake every time. Enjoy making this delightful coffee cake!
How to Make Moist Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Coffee Cake:
- 2 cups all-purpose flour
- 1 ½ 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
- 1 cup finely grated zucchini, squeezed dry
- ½ cup sour cream or plain yogurt
- ½ cup chopped nuts (optional, walnuts or pecans)
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 35-40 minutes of baking time. In total, you should set aside about an hour for making this delicious coffee cake. Don’t forget to let it cool a bit before slicing!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan to ensure your cake comes out easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until they are well combined. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This will add air into the batter, making your cake nice and soft.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract to add a lovely flavor to your cake.
5. Incorporate Zucchini and Sour Cream:
Gently stir in the grated zucchini and sour cream (or yogurt) until just combined. The zucchini will help keep the cake moist!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is combined. Be careful not to overmix! If you are using nuts, fold them in now.
7. Prepare for Baking:
Pour the batter into your prepared pan, smoothing the top with a spatula to level it out.
8. Make the Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon. Drizzle the melted butter over the batter in the pan, and then sprinkle the cinnamon sugar evenly on top.
9. Bake the Cake:
Place the pan in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
10. Cool and Serve:
Once baked, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps to keep it soft and prevents it from becoming soggy.
11. Enjoy Your Creation!
Slice the cake and serve it with your favorite coffee or tea. It’s a delightful treat for breakfast or any time of the day! This coffee cake stays moist for several days when stored in an airtight container, and it tastes wonderful warmed up.
FAQs for Moist Cinnamon Sugar Zucchini Coffee Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just note that it may change the texture slightly, making it a bit denser.
Can I Make This Cake Without Nuts?
Absolutely! If you prefer a nut-free option, simply omit the nuts. The cake will still be delicious and moist without them!
How Do I Store Leftovers?
To store leftovers, place the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a longer shelf life, but be sure to let it come to room temperature before serving.
Can I Freeze This Cake?
Yes, you can freeze the coffee cake! Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before enjoying it again!
