This Moist Cinnamon Zucchini Coffee Cake is a delightful treat for any time of day! It blends soft zucchini with warm cinnamon spice, creating a perfect combo that’s both tasty and moist.
Honestly, who knew veggies could taste so good in a cake? I love serving this with a hot cup of coffee for an extra special moment. Enjoy a slice—your new favorite breakfast is ready! ☕
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps this cake moist. If you don’t have fresh zucchini, you can use frozen, just be sure to thaw and drain any excess water. You can also substitute with grated carrots for a different spin.
Sour Cream/Yogurt: Both options add moisture and tangy flavor. If you prefer lactose-free, try using unsweetened almond yogurt or coconut yogurt. They work great and keep the cake moist!
Brown Sugar: It gives a deeper flavor for the cinnamon swirl. If you’re out of brown sugar, you can substitute it with granulated sugar plus a bit of molasses, or even coconut sugar for a healthier option.
How Do I Get the Perfect Cinnamon Swirl?
Creating a nice cinnamon swirl in your cake can be a little tricky but is definitely worth it. Here’s how to do it:
- After pouring half the batter, sprinkle half of your cinnamon mixture evenly—this layers flavor nicely.
- Gently spread the remaining batter on top, ensuring some of the cinnamon layer is still visible.
- For the swirl, use a knife or a skewer. Start at one edge and make a few gentle figure-eight motions to mix but don’t overdo it; you want a marbled look, not uniform!
This technique will create beautiful, tasty ribbons of cinnamon throughout the cake!
How to Make Moist Cinnamon Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, lightly packed)
- ½ cup sour cream or plain yogurt
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
How Much Time Will You Need?
This delicious coffee cake will take about 15 minutes to prepare and around 40–45 minutes to bake. Afterward, be sure to let it cool for 15 minutes before digging in. Overall, you can enjoy your cake in about an hour—perfect for a cozy afternoon snack!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is important for evenly baking your cake. Grease and flour a 9-inch square baking pan or line it with parchment paper to make removing the cake easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This helps combine everything evenly. Once mixed, set this bowl aside.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is creamy and light in color, which should take about 3 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time to the butter mixture, making sure to mix well after adding each egg. Then, stir in the vanilla extract for that sweet aroma!
5. Fold in the Zucchini:
Now fold in the grated zucchini gently. This will add moisture and texture to your cake.
6. Combine Wet and Dry Ingredients:
Alternately add the dry ingredients and the sour cream to the mixing bowl, beginning and ending with the dry ingredients. Be careful not to overmix; just mix until everything is combined.
7. Prepare the Pan:
Pour half of the cake batter into your prepared baking pan, spreading it evenly across the bottom.
8. Make the Cinnamon Swirl:
In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Sprinkle half of this cinnamon mixture evenly over the batter in the pan.
9. Layer the Batter and Swirl:
Now pour the remaining batter over the cinnamon layer and spread it out. Top that with the rest of the cinnamon mixture. Using a knife or skewer, swirl the cinnamon mixture into the batter gently to create a marbled effect.
10. Bake to Perfection:
Place your cake in the oven and bake for 40-45 minutes. It’s done when a toothpick inserted in the center comes out clean. The kitchen will smell heavenly during this time!
11. Cool and Serve:
Once out of the oven, let the cake cool in the pan on a wire rack for at least 15 minutes. After it has cooled a bit, it’s ready to slice and enjoy!
Enjoy your warm, moist, and flavorful Cinnamon Zucchini Coffee Cake with a cup of coffee or tea! It’s a delightful way to sneak in some veggies while satisfying your sweet tooth.
FAQ About Moist Cinnamon Zucchini Coffee Cake
Can I Substitute Grated Zucchini with Other Vegetables?
Absolutely! You can substitute grated zucchini with grated carrots or even applesauce for a different flavor. Just keep in mind that moisture levels may vary, so adjust baking time if necessary.
How Do I Store Leftover Cake?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week or freeze for up to 3 months. Just make sure it’s well-wrapped!
Can I Make This Cake Gluten-Free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Follow the same measurements, and be sure to check the blend’s instructions, as some may require adjustments to the liquid content.
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to mix in ½ to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips for an extra treat. Just fold them into the batter after adding the zucchini for best results!
