This Easy Cinnamon Sugar Zucchini Coffee Cake is super moist and packed with a delicious cinnamon sugar topping. It’s a lovely treat for breakfast or snacks!
Don’t worry, it’s the perfect way to sneak some veggies into your day, plus who can resist that sweet, crunchy topping? I love having a slice with my coffee—it makes mornings extra special!
Key Ingredients & Substitutions
Zucchini: The star of the show! Grate your zucchini finely for even mixing. If you don’t have zucchini, try using grated carrots or applesauce for a different twist.
Flour: All-purpose flour works great here. For a gluten-free option, substitute with a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for proper texture.
Oils: Vegetable oil keeps the cake moist, but you can use canola or melted coconut oil as alternatives. They will add a slight flavor, which can be delightful!
Sugars: I love the combo of granulated and brown sugar for depth. If you’re cutting back on sugar, try a sugar substitute, or use honey (reduce the liquids slightly). Keep in mind that this could alter the texture a bit.
How Do I Ensure My Cake Stays Moist?
Keeping your coffee cake moist is essential. Here are some tips:
- Don’t overmix when combining wet and dry ingredients; you want a bit of fluff!
- Be careful not to bake longer than 45 minutes. Check with a toothpick; any crumbs are fine, but it shouldn’t be wet!
- Let it cool in the pan before cutting to help it set without drying out.
By following these steps, you’ll have a delightful coffee cake that everyone will love!
Easy Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
How Much Time Will You Need?
This coffee cake is straightforward and takes about 15 minutes to prepare, plus 40-45 minutes of baking time. Let it cool for about 15-20 minutes before serving, making the total time around 1 hour to 1 hour and 15 minutes. Perfect for an afternoon treat or morning coffee break!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab an 8-inch square baking pan and grease it lightly with butter or oil. You can also dust it with flour to help prevent sticking, so it comes out beautifully!
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This blend will give your coffee cake a lovely flavor and help it rise nicely.
3. Combine the Wet Ingredients:
In a large mixing bowl, blend the granulated sugar, brown sugar, and vegetable oil together. Once mixed, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract for that wonderful aroma!
4. Combine Dry and Wet Mixtures:
Gradually add the flour mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix—this helps keep your cake light and fluffy!
5. Add the Zucchini:
Gently fold in the grated zucchini until it’s evenly mixed in. You won’t see much zucchini once it’s baked, but it adds moisture and a hint of sweetness!
6. Layer the Batter:
Pour half of the batter into your prepared pan and spread it evenly. This will be the base layer of your cake.
7. Add the Cinnamon Sugar Mixture:
In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle half of this mixture over the batter in the pan, and drizzle with half of the melted butter to create a deliciously sweet, cinnamon layer.
8. Complete the Batter Layers:
Gently spoon the remaining batter over the cinnamon sugar layer, spreading it evenly, and then sprinkle the rest of the cinnamon sugar topping on top. Drizzle with the remaining melted butter for that extra goodness!
9. Bake the Cake:
Place the pan in the preheated oven and bake for 40-45 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready!
10. Cool and Serve:
Once it’s baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. This helps it set before you slice it. Then, cut into squares and enjoy your delicious cinnamon sugar zucchini coffee cake with a warm cup of coffee or tea!
Happy baking and enjoy every slice of this delightful treat!
FAQ for Easy Cinnamon Sugar Zucchini Coffee Cake
Can I Use Other Types of Squash?
Absolutely! If you don’t have zucchini, yellow squash is a great alternative. Just be sure to grate it finely to maintain the cake’s texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep the cake in the fridge for up to a week, or freeze it in an airtight container for up to 3 months. Just thaw in the fridge before enjoying!
What If I Don’t Have Vegetable Oil?
No problem! You can substitute vegetable oil with melted coconut oil, canola oil, or even applesauce for a healthier option. Each of these will work well in keeping the cake moist.
How Can I Make This Recipe Healthier?
You can reduce sugar by substituting some of it with a natural sweetener like honey or agave syrup (cut down on the liquid ingredients slightly). You can also use whole wheat flour instead of all-purpose for added fiber!
