This Moist Cinnamon Sugar Zucchini Coffee Cake is soft, sweet, and packed with healthy zucchini! The warm cinnamon sugar topping makes each bite so inviting.
Honestly, it’s a fantastic way to sneak in some veggies at breakfast. I love having a slice with my morning coffee—it’s like a sweet hug in a mug! ☕️🥰
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and subtle sweetness. If you have extra, consider using yellow squash as a substitute. Both work well and keep the cake moist!
Flour: All-purpose flour is standard here, but you can use whole wheat flour for a nuttier flavor or gluten-free flour mix if needed. Just ensure it has a suitable binding agent.
Sugars: Granulated and brown sugars work together to give sweetness and depth. You can use coconut sugar for a less processed option. Just keep in mind it may slightly change the texture.
Yogurt/Sour Cream: Both ingredients help to add extra moisture. If you don’t have them, try using applesauce or a plant-based yogurt for a dairy-free version.
Eggs: If you’re looking for an egg substitute, flax eggs or applesauce can work here. Use 1/4 cup of unsweetened applesauce for each egg, though texture may vary slightly.
Why Is Properly Grating the Zucchini Important?
Grating zucchini is key for this recipe! It’s best to grate it finely so it blends well into the batter without large chunks. This ensures the zucchini cooks evenly and keeps the cake moist.
- Start by washing the zucchini and then cut off the ends. Use a box grater or food processor to grate.
- After grating, place the zucchini in a clean kitchen towel and twist it to squeeze out excess moisture. This prevents the cake from becoming too wet or soggy.
How Do You Create That Perfect Cinnamon Sugar Swirl?
A great cinnamon sugar swirl elevates the flavor of your cake. Here’s how to create that perfect layer:
- Mix together the sugar and cinnamon in a small bowl before you pour some batter into the pan.
- Spread half of the batter, sprinkle half of the cinnamon-sugar mix, and drizzle some melted butter on top before adding more batter. This layering creates yummy pockets of flavor.
- When swirling, don’t overdo it! A few gentle swirls with a knife create a marbled effect while keeping distinct layers for a lovely surprise in each slice.
Enjoy baking this delicious coffee cake that’s sure to become a family favorite!
How to Make Moist Cinnamon Sugar 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
- 1 tablespoon ground cinnamon (for the cake batter)
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, grated and drained)
- 1/4 cup plain yogurt or sour cream (optional, for extra moisture)
For the Cinnamon Sugar Swirl/Topping:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious coffee cake takes about 15 minutes to prep and 35-40 minutes to bake. After baking, it will need to cool for a bit. Total time, including cooling, is about 1 hour.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). This will ensure even distribution of the leavening agents and spices.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
4. Combine Dry and Wet Ingredients:
Gently stir the dry ingredient mixture into the wet mixture until just combined. Avoid overmixing to keep the cake light and fluffy.
5. Add Zucchini:
Fold in the grated zucchini and yogurt (if using) gently. The zucchini adds moisture and texture, so it’s essential to be gentle here.
6. Make Cinnamon Sugar Mixture:
In a small bowl, combine the granulated sugar and ground cinnamon that you’ll use for the swirls and topping.
7. Layer Half the Batter:
Pour half of the batter into your prepared baking pan and spread it out evenly. This will create a nice base for your cinnamon sugar layer.
8. Sprinkle Cinnamon Sugar:
Sprinkle half of the cinnamon sugar mixture over the batter, and then drizzle with half of the melted butter to add extra flavor.
9. Add Remaining Batter:
Pour the remaining batter on top and spread it out gently. This layer will hold the delicious topping.
10. Finish with Topping:
Top the cake with the remaining cinnamon sugar and drizzle with the rest of the melted butter. This gives the cake a lovely crispy edge.
11. Create Swirls:
Using a knife or skewer, gently swirl the cinnamon sugar into the batter for a beautiful marbled effect. Be careful not to over-swirl; you want distinct layers!
12. Bake to Perfection:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Watch it closely towards the end to avoid over-baking.
13. Cool Before Serving:
Once baked, let the cake cool in the pan on a wire rack. This helps it set and makes slicing easier.
14. Optional Dusting:
Before serving, you can dust the cake with powdered sugar for a lovely finishing touch!
Enjoy this moist, tender coffee cake that offers a delicious cinnamon sugar crunch with every bite! Perfect with coffee or as a sweet treat any time of day!
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. Keep in mind that the texture may be a bit denser, but it will add a lovely nutty flavor to the cake. You might consider starting with half and half to see how you like it!
What If I Don’t Have Zucchini?
No problem! You can use grated carrots or apples as a substitute for zucchini. Both options will add natural sweetness and moisture to the cake, although the flavor will differ slightly.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap before freezing!
Can I Add Nuts or Chocolate Chips to the Cake?
Absolutely! Chopped nuts (like walnuts or pecans) or chocolate chips would make a delicious addition. Just fold them in gently with the grated zucchini, being cautious not to overmix. Enjoy your customized version!
