This Easy Cinnamon Sugar Zucchini Coffee Cake is moist and sweet, with hints of cinnamon that make it so inviting! The hidden zucchini adds a nice texture without the veggie flavor.
Honestly, it’s a great way to sneak in some veggies while treating yourself! I always enjoy a slice with my coffee, and it’s perfect for sharing—just don’t tell anyone there’s zucchini in it! 😄
Key Ingredients & Substitutions
Zucchini: The star of this cake! It keeps the cake moist. You can use yellow squash if zucchini isn’t available, or even finely grated carrots for a twist.
Butter: Unsalted butter adds richness. If you prefer a dairy-free version, you can replace it with coconut oil or a plant-based butter substitute.
Flour: All-purpose flour gives structure. For a gluten-free option, use a 1:1 gluten-free baking flour blend, and it should work well.
Cinnamon: Ground cinnamon offers warmth and flavor. If you like a spicier taste, add a pinch of nutmeg or even some cloves for variation!
How Do You Prevent the Cake from Being Too Dense?
To keep your coffee cake light and fluffy, be careful not to overmix the batter. When you combine the wet and dry ingredients, mix until just combined.
- Use room temperature butter for a smoother, creamier mix.
- Gently fold in the zucchini after mixing wet and dry ingredients to avoid breaking it down too much.
Finally, ensure you accurately measure flour using the spoon-and-level method, which helps avoid excess flour that could make the cake dense!
Easy Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Coffee Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup shredded zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1/2 cup milk
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 1/3 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Time Needed to Make This Cake:
This entire recipe takes about 15 minutes to prep and 35-40 minutes to bake. After that, you’ll want to let it cool for a bit before slicing, so plan on about 1 hour total before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Don’t forget to grease and flour a 9×9-inch baking pan or line it with parchment paper for easy removal later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 2 teaspoons of cinnamon. This helps to evenly distribute the leavening agents and flavors. Once blended, set this mixture aside.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This should take about 2-3 minutes, and it’s important for the texture of your cake!
4. Add the Eggs and Vanilla:
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract, which adds lovely flavor to your cake.
5. Incorporate the Zucchini:
Now it’s time for the stars of our show! Gently mix in the shredded zucchini until it’s evenly distributed throughout the batter.
6. Combine Wet and Dry Ingredients:
Begin to add the dry ingredient mixture to the wet ingredients alternately with the milk. Start with about a third of the dry, then pour in half of the milk, followed by another third of the dry, the remaining milk, and finally the last of the dry ingredients. Mix until just combined. It’s okay if a few lumps remain—remember, we don’t want to overmix!
7. Prepare to Bake:
Pour the batter into your prepared pan and spread it out evenly to make it nice and level.
8. Make the Topping:
In a small bowl, mix the sugar and the remaining 1 tablespoon of cinnamon together. Pour the melted butter over the batter in the pan, and then sprinkle the cinnamon sugar mixture evenly on top.
9. Bake the Cake:
Pop your cake into the oven and bake for about 35-40 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready!
10. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Cut it into squares and enjoy with your favorite coffee or tea!
Enjoy the moist and delicious flavors of your cinnamon sugar zucchini coffee cake! 🥳
FAQ for Easy Cinnamon Sugar Zucchini Coffee Cake
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Just make sure to thaw it and squeeze out as much moisture as possible before adding it to the batter. Frozen zucchini can be a great time-saver if you have some on hand!
How Can I Make This Cake Gluten-Free?
Use a 1:1 gluten-free baking flour blend instead of all-purpose flour. This substitution keeps the texture similar while making it suitable for those with gluten sensitivities.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months—just make sure it’s wrapped tightly.
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped walnuts or pecans can be added for extra crunch. You can also include chocolate chips or raisins if you want to switch up the flavor profile. Just fold them in gently after mixing the wet and dry ingredients.
