This moist coffee cake combines the sweetness of cinnamon with the goodness of zucchini. It’s a cozy treat that’s perfect for breakfast or a snack, and no one will guess there’s hidden zucchini in it!
I love how easy this cake is to whip up, plus it makes my kitchen smell like a warm bakery. Just slice a piece and enjoy with your favorite cup of coffee—bliss in every bite!
Key Ingredients & Substitutions
All-purpose flour: This is the main ingredient creating the structure of the cake. For a gluten-free option, you could use a 1:1 gluten-free flour blend.
Shredded zucchini: Zucchini adds moisture without a strong flavor. If you’re short on zucchini, you can substitute with finely grated carrots or apples for a sweet touch.
Sour cream or yogurt: I find sour cream gives a nice richness, but Greek yogurt works too! It’s a great option for a lower-fat choice, and it adds a slight tang.
Cinnamon: This gives the cake its cozy flavor. If you’re looking for a different taste, consider mixing in some nutmeg or allspice!
How Do I Get the Perfect Texture in My Coffee Cake?
To achieve that moist and fluffy texture, be careful not to overmix once you combine wet and dry ingredients. It’s okay to have a few lumps! You also want to ensure your zucchini is well-drained to avoid excess moisture.
- Start by squeezing out extra liquid from the zucchini with a clean kitchen towel.
- Mix wet and dry ingredients just until you don’t see any flour. This keeps the cake light.
- Bake until a toothpick comes out clean, but don’t let it stay in the oven too long to prevent it from drying out.
Moist Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- ⅓ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, packed (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup sour cream or plain yogurt
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cubed
How Much Time Will You Need?
This delightful coffee cake takes about 15 minutes to prep and 35-40 minutes to bake. Set aside an extra 15 minutes for it to cool before you dig in. Total time: around 1 hour and 10 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare an 8-inch square baking pan by greasing and flouring it or lining it with parchment paper. This helps prevent the cake from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step ensures that all your leavening agents are evenly distributed in the batter.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil (or melted butter) until well mixed and smooth. This mixture should look glossy.
4. Add the Eggs and Vanilla:
Add the eggs one at a time to the sugar mixture, mixing well after each addition so everything is nicely blended. Stir in the vanilla extract. This adds a delicious flavor to the cake!
5. Make It Creamy:
Next, mix in the sour cream or yogurt until everything is smooth. This will keep your cake moist and tender.
6. Fold in the Zucchini:
Now it’s time to add the star ingredient! Gently fold in the shredded zucchini. Make sure it’s well combined but avoid overmixing to keep your cake light and airy.
7. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Fold gently until just combined—don’t worry if there are a few small lumps!
8. Pour the Batter:
Pour the batter into the prepared baking pan and smooth the top with a spatula. This helps ensure even baking.
9. Add the Cinnamon Sugar Topping:
For the topping, mix together 2 tablespoons of granulated sugar and the teaspoon of cinnamon. Sprinkle this mixture evenly over the batter, and then dot with the cubed cold butter. This will create a deliciously sweet crust!
10. Bake the Cake:
Bake in your preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. You want to make sure your cake is cooked all the way through to enjoy every bite!
11. Cool and Serve:
Let the coffee cake cool in the pan for about 15 minutes. After it’s slightly cooled, slice it up. Enjoy it warm or at room temperature, and don’t forget to pair it with a nice cup of coffee or tea!
This moist cinnamon sugar zucchini coffee cake is perfect for breakfast, dessert, or just a sweet treat anytime. Enjoy every delicious slice!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but your cake may be denser. If using whole wheat, consider adding a tablespoon more of liquid, like milk or water, to keep it moist!
Can I Substitute the Sugar?
Absolutely! You can use a sugar alternative like coconut sugar or a sugar substitute if you’re looking to reduce calories. Just be sure to check the conversion ratio since some substitutes are sweeter than regular sugar.
How Do I Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for up to 3 months. Just wrap individual pieces tightly in plastic wrap and aluminum foil for best results!
Can I Omit the Zucchini?
If you prefer, you can omit the zucchini, but consider substituting with another ingredient to keep the moisture, like unsweetened applesauce or mashed banana, which will also add sweetness!
