This Moist Cinnamon Sugar Zucchini Coffee Cake is a delightful treat! It’s soft, sweet, and spiced just right with cinnamon, plus it sneaks in some zucchini for a veggie boost.
I love serving this with my morning coffee—it’s like getting a hug in cake form! The best part is, nobody even knows there’s zucchini inside. Yum! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour is the foundation of this cake, giving it structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It works well without sacrificing texture.
Granulated Sugar & Brown Sugar: These sugars create sweetness and moistness. You can replace granulated sugar with coconut sugar for a lower glycemic index, and brown sugar can be swapped with white sugar mixed with a little molasses.
Zucchini: Fresh zucchini adds moisture and helps keep the cake tender. If you don’t have zucchini, you can substitute with finely grated carrots or apples. Just remember to squeeze out excess moisture!
Sour Cream/Yogurt: Both add richness and moisture. If you’re dairy-free, use almond or coconut yogurt, which works just as well!
How Do I Make Sure My Cake is Moist?
The key to a moist cake is not overmixing the batter. When combining the dry ingredients with the wet ingredients, mix just until they’re combined. This prevents the gluten in the flour from developing too much, which can lead to a dense cake.
Here are some tips for a perfect bake:
- Grate your zucchini finely, and make sure to squeeze out the excess moisture so it doesn’t make the batter too wet.
- Use room temperature eggs and other ingredients. This helps with even mixing and a smoother batter.
- Watch the baking time closely; ovens can vary. Check with a toothpick to see if it’s baked through.
Enjoy making your coffee cake, and feel free to adjust ingredients to match your taste or dietary needs!
Moist Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon, divided
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1/2 cup sour cream or plain yogurt
For the Cinnamon Sugar Swirl and Topping:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- Optional: 1/4 cup chopped walnuts or pecans
How Much Time Will You Need?
This lovely coffee cake will take about 15 minutes to prepare and 35-40 minutes to bake. Afterward, allow it to cool for about 15 minutes before slicing. So, you’ll be enjoying delicious cake in about an hour!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8- or 9-inch square baking pan (or a similar size round pan) to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon. This step combines the dry ingredients and ensures even mixing throughout the cake.
3. Combine the Wet Ingredients:
In a larger bowl, mix together the melted butter, granulated sugar, and brown sugar. Whisk until you have a smooth mixture. Then, beat in the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract for a lovely flavor.
4. Add the Sour Cream and Zucchini:
Now, mix in the sour cream (or yogurt) until combined. Gently fold in the grated zucchini, making sure it’s evenly dispersed throughout the batter.
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined. Be careful not to overmix; a few lumps are okay!
6. Prepare the Cinnamon Sugar:
In a small bowl, mix the granulated sugar with the remaining 2 teaspoons of cinnamon to create your cinnamon sugar swirl.
7. Layer the Batter:
Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter. If you’re using nuts, sprinkle some on top of this layer too.
8. Finish Layering:
Pour the rest of the batter over the first layer, then sprinkle the remaining cinnamon sugar mixture and any remaining nuts on top.
9. Swirl It Together:
Using a knife or skewer, gently swirl the cinnamon sugar into the batter for a beautiful design and extra flavor.
10. Bake the Cake:
Place the pan in your preheated oven and bake for 35-40 minutes. You can check if it’s done by inserting a toothpick into the center; it should come out clean.
11. Cool and Serve:
Once baked, allow the coffee cake to cool in the pan for about 15 minutes before slicing. This makes it easier to cut and helps retain moisture!
Enjoy your moist cinnamon sugar zucchini coffee cake with a cup of your favorite coffee or tea! It’s a delightful treat that you—and anyone you share it with—will love.
FAQ for Moist Cinnamon Sugar Zucchini Coffee Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, keep in mind that it may make the cake denser. For best results, you can use a combination of 50% whole wheat and 50% all-purpose flour.
How Do I Store Leftover Coffee Cake?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it fresh for longer, refrigerate it for up to a week, or freeze it for up to 3 months. To thaw, simply leave it at room temperature for a few hours.
Can I Omit the Nuts?
Absolutely! If you’re not a fan of nuts or have a nut allergy, feel free to leave them out. The cake will still be deliciously moist and flavorful without them. You can also substitute with chocolate chips for a fun twist!
Is There a Dairy-Free Option for This Recipe?
Yes! Substitute the unsalted butter with a dairy-free margarine or coconut oil. For the sour cream, use a plant-based yogurt to make this cake completely dairy-free while keeping it moist and tasty!
