This moist cinnamon zucchini coffee cake is a perfect blend of sweet and spice. With juicy zucchini hiding in every bite, it stays super tender and tasty!
If you’re like me, you might find yourself sneaking extra slices—it’s just that good with a warm cup of coffee. Plus, it’s a fun way to sneak in those veggies! 😄
Key Ingredients & Substitutions
Zucchini: Use firm, fresh zucchini for this cake. If you can’t find zucchini, try grated carrot as a substitution for a sweet touch!
Sour Cream: This adds moisture and richness. If you want a lighter option, plain yogurt or even applesauce can work. I’ve used both and loved the results.
Butter: Unsalted butter is best, but if you’re out, you can use margarine or coconut oil. Just keep the measurements the same!
Nuts: They add a nice crunch! If you’re nut-free, you can skip them entirely or use pumpkin seeds for a different texture.
How Do You Achieve the Perfectly Moist Cake?
To keep this coffee cake moist, focus on two key steps: do not overmix the batter and don’t skip squeezing out the zucchini! Here’s how:
- When combining wet and dry ingredients, mix gently just until incorporated. Overmixing can make the cake tough.
- Grate the zucchini, then place it in a clean kitchen towel and squeeze out excess moisture. This keeps the batter from getting too wet.
- Keep an eye on baking time! Every oven is different, so start checking for doneness at the 40-minute mark.
Moist Cinnamon Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup sour cream or plain yogurt
- 1/4 cup vegetable oil
For the Cinnamon Swirl and Topping:
- 1/3 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1/4 cup chopped nuts (optional, e.g., walnuts or pecans)
- 2 tbsp melted butter
How Much Time Will You Need?
This delicious coffee cake takes about 15 minutes for prep time, plus 40-50 minutes to bake. Make sure to allow an additional 15 minutes for cooling before slicing. So in total, set aside about 1 hour and 15 minutes for the fun journey of making this delightful cake!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) square baking pan to ensure your cake doesn’t stick later on. You can also use parchment paper for easier removal!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg (if you’re using it). This helps to evenly distribute the leavening agents throughout the flour.
3. Cream the Butters and Sugars:
In a separate large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 2-3 minutes.
4. Add the Eggs and Vanilla:
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract.
5. Stir in the Zucchini:
Gently fold the grated zucchini into the batter until it’s well combined. This is what makes the cake moist and delicious!
6. Combine Wet Ingredients:
In a small bowl, mix the sour cream (or yogurt) with vegetable oil until nice and smooth. This will add extra moisture to your cake.
7. Combine Everything Together:
Now, alternately add the dry flour mixture and the sour cream mixture to the large bowl of zucchini-butter mixture. Start and finish with the flour mixture. Be careful not to overmix; just combine until you see no more flour.
8. Layer the Batter:
Pour half of the batter into the prepared pan and spread it evenly across the bottom.
9. Make the Cinnamon Swirl:
In a small bowl, combine the brown sugar, ground cinnamon, chopped nuts (if using), and melted butter to create the cinnamon swirl topping.
10. Add Cinnamon Goodness:
Sprinkle half of the cinnamon mixture over the batter in the pan.
11. Add Remaining Batter:
Gently pour the remaining batter over the cinnamon mixture and spread it evenly to cover.
12. Final Topping:
Then sprinkle the remaining cinnamon mixture on top of the batter for a sweet, crunchy finish.
13. Bake the Cake:
Bake in your preheated oven for 40-50 minutes. Keep an eye on it and check for doneness using a toothpick inserted into the center—it should come out clean when it’s ready!
14. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely.
15. Slice and Serve:
Once the cake has cooled, slice it up and enjoy it warm or at room temperature. It’s perfect with a lovely cup of coffee!
Enjoy your moist cinnamon zucchini coffee cake! It’s hard to resist a second piece! 😊
FAQ for Moist Cinnamon Zucchini Coffee Cake
Can I Use Unsweetened Applesauce Instead of Sour Cream?
Yes! Unsweetened applesauce can be used as a substitute for sour cream or yogurt for a slightly different flavor and added moisture. Just replace it in equal amounts (1:1 ratio).
How Should I Store Leftovers?
To keep your coffee cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for about a week to prolong its freshness.
Can I Freeze This Cake?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or you can place it in a freezer-safe container. It will stay good for up to 3 months. Thaw it overnight in the refrigerator before serving!
What Other Add-ins Can I Use?
Feel free to get creative! You can add chocolate chips for a sweet twist, dried fruits like raisins or cranberries, or even shredded coconut for added texture and flavor.
