This moist cinnamon zucchini coffee cake is a delightful treat for any time of the day! Packed with warm spices and hidden veggies, it’s surprisingly tasty and oh-so-simple to make.
Honestly, it’s hard to believe there’s zucchini in there! 😄 I love serving it warm with a cup of coffee for those cozy moments. Trust me, your friends will be asking for the recipe!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this recipe. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend. It works surprisingly well and keeps the cake’s texture nice!
Granulated and Brown Sugar: These sugars add the right sweetness and moisture. If you’re aiming for lower sugar, try using coconut sugar or a sugar substitute like Stevia, but remember it may alter the flavor slightly.
Zucchini: Fresh, finely grated zucchini is essential. If you don’t have zucchini, shredded carrots can work as a substitute, giving a slightly different but still yummy taste.
Vegetable Oil: I prefer using vegetable oil for its neutrality. Canola oil or melted coconut oil can also be used, though they might give a different flavor.
Nuts: Walnuts or pecans add great texture. If you’re nut-free, just skip this or use seeds like sunflower seeds instead!
How Do You Get Perfectly Grated Zucchini?
The key to great zucchini coffee cake is properly grating the zucchini. Make sure to remove excess moisture for the best texture. Here’s how to do it:
- Wash and trim the ends off the zucchini.
- Use the grater’s fine side to shred it. Be careful of your fingers!
- After grating, place it in a clean kitchen towel and squeeze out as much moisture as possible. This prevents the cake from becoming soggy.
Taking this small step makes a big difference in the final product!
How to Make Moist Cinnamon Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Sugar Topping:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This delicious coffee cake takes about 15 minutes to prepare, with around 35 to 40 minutes for baking. Don’t forget to let it cool for a bit before serving! Altogether, it’s about 1 hour from start to finish—perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and grease it with butter or cooking spray, then lightly dust it with flour to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This will be your dry mix—set it aside for now!
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together well until mixed. Then, add the eggs one by one, mixing thoroughly after each addition. Finish by stirring in the vanilla extract.
4. Combine Wet and Dry Ingredients:
Slowly add the dry mix to the wet mix. Stir gently until everything is just combined; it’s okay if a little bit of flour shows. This will keep your cake light and fluffy!
5. Add Zucchini and Nuts:
Now for the best part! Fold in the finely grated zucchini and chopped nuts, if you’re using them. Make sure they’re evenly distributed throughout the batter.
6. Pour Batter into the Pan:
Carefully pour the batter into your prepared pan. Spread it out evenly so it bakes nicely.
7. Prepare the Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle this evenly over the batter in the pan. Then, dot small pieces of the cold butter over the topping to create a crispy, delicious crust.
8. Bake the Cake:
Place the pan in your preheated oven and bake for about 35-40 minutes. A toothpick inserted in the center should come out clean when it’s done.
9. Cool and Serve:
Once baked, take the cake out of the oven and let it cool in the pan on a wire rack for at least 20 minutes. Then, slice it up and enjoy!
10. Enjoy Your Cake:
Serve the cake warm or at room temperature. It’s perfect with a nice cup of coffee or tea. Enjoy your delicious Moist Cinnamon Zucchini Coffee Cake!
FAQ for Moist Cinnamon 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, the cake might come out a bit denser. A great approach is to use half whole wheat and half all-purpose for a healthier but still light texture.
How Can I Store Leftover Cake?
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It should keep well at room temperature for up to 3 days or in the refrigerator for about a week. You can also freeze slices wrapped in plastic for longer storage, up to 3 months!
Can I Replace the Sugar with a Sugar Substitute?
Absolutely! You can use sugar substitutes like Stevia or Erythritol, but be sure to check the conversion guidelines on the packaging, as they can differ from granulated sugar in sweetness and texture. This may slightly change the flavor as well.
What Other Add-ins Can I Use?
The possibilities are endless! Try adding chocolate chips, dried fruits like cranberries or raisins, or even shredded coconut for a unique twist. Just keep an eye on the total volume to maintain the cake’s texture.
