This Easy Cinnamon Sugar Zucchini Coffee Cake is a sweet treat that’s perfect for breakfast or snack time! It has a moist texture and is topped with a delightful cinnamon sugar mix.
Can you believe there’s zucchini hiding in there? It makes the cake super soft! I love enjoying it with a warm cup of coffee—it’s the best way to start my day. ☕️
Key Ingredients & Substitutions
All-purpose flour: This is your main structure for the cake. If you’re looking for a gluten-free option, try using a gluten-free flour blend instead. Just ensure it has a xanthan gum component to help with texture.
Granulated and brown sugar: These sugars add sweetness and moisture. You can substitute coconut sugar for a more natural option, though it might alter the color slightly.
Zucchini: Fresh, grated zucchini keeps the cake moist and soft. If you have another type of summer squash on hand, feel free to substitute it! Just make sure to squeeze out the excess moisture.
Sour cream or yogurt: Both add richness. If you’re looking for a lighter option, you can use Greek yogurt or buttermilk instead. They all work well to ensure the cake stays tender.
How Can I Ensure My Zucchini Cake Doesn’t Turn Out Dense?
To keep your coffee cake light and fluffy, it’s crucial to not overmix the batter. Here are some tips:
- Combine the wet and dry ingredients gently. Stir until just mixed, leaving some lumps in the batter. This helps keep the air in, which results in a lighter cake.
- Do not pack the grated zucchini. Just grate and measure without pressing it down to avoid excess moisture.
- Make sure to preheat your oven properly. An oven that’s not hot enough can lead to cakes that don’t rise well.
By following these tips, you’ll have a perfectly light and moist coffee cake that everyone will love!
Easy Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Coffee Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup sour cream or plain yogurt
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare, followed by 35-40 minutes of baking. After baking, let it cool for a bit, and you’ll be enjoying it in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly. Grease and flour an 8-inch square baking pan or any similar-sized round pan to prevent sticking.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This mixes your leavening agents evenly, helping your cake rise nicely!
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat these together until they are well combined and smooth.
4. Add the Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition to incorporate them into the mixture. Stir in the vanilla extract, adding extra flavor to your cake.
5. Incorporate Zucchini and Sour Cream:
Now it’s time to mix in the grated zucchini and sour cream. Stir gently until just combined—this will keep the cake moist!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients. Gently stir until everything is just combined. Be careful not to overmix, as this can make the cake dense.
7. Pour Batter into the Pan:
Pour the batter into your prepared baking pan and smooth the top with a spatula. This helps everything bake evenly.
8. Make the Cinnamon Sugar Topping:
In a small bowl, mix together the ¼ cup of sugar and 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the top of the batter for a sweet and flavorful finish.
9. Bake the Cake:
Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
10. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for a few minutes. Then, you can cut into squares or wedges and serve. Enjoy your moist and flavorful Cinnamon Sugar Zucchini Coffee Cake!
This delightful treat is perfect for coffee breaks or dessert time! Enjoy every bite! 🥳
FAQs About Easy Cinnamon Sugar Zucchini Coffee Cake
Can I Substitute the Zucchini for Other Vegetables?
Yes! While zucchini is the star of this recipe, you can substitute it with other grated vegetables like carrots. Just make sure to squeeze out any excess moisture to avoid a soggy cake.
How Should I Store Leftover Cake?
Store any leftover cake 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 individual slices wrapped in plastic wrap for up to 3 months!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can use whole wheat flour for a healthier option; just be aware that it may make the cake a bit denser. Consider mixing half whole wheat and half all-purpose for a lighter texture while still adding some whole grain goodness!
What’s the Best Way to Grate the Zucchini?
A box grater or a food processor works great for grating zucchini. Just remember to squeeze out excess liquid in a clean kitchen towel or cheesecloth before adding it to the batter to prevent the cake from becoming too moist.
