This Easy Cinnamon Sugar Zucchini Coffee Cake is a delightful treat! With its soft texture and a swirl of cinnamon sugar, it’s perfect for breakfast or snack time.
What I love most? You can sneak in some veggies while enjoying something sweet. Plus, this cake is so simple to make, you might whip it up before your morning coffee is ready!
Key Ingredients & Substitutions
Zucchini: This is the star! Make sure to squeeze out excess moisture. If you don’t have zucchini, shredded carrots work well too, adding a different but tasty twist!
Butter: I recommend using unsalted butter for better control over the saltiness. If you’re looking for a dairy-free option, you can substitute with vegan butter or coconut oil.
Sour Cream/Greek Yogurt: Adds moisture and tang. You can use plain yogurt or even applesauce for a lighter option, but the texture may change slightly. I prefer Greek yogurt for a thicker consistency.
Cinnamon: Gives the cake its warm flavor. If cinnamon isn’t your thing, nutmeg or pumpkin spice can substitute for a unique taste!
How Do I Make Sure My Cake is Moist and Delicious?
The key to a moist zucchini cake is not to overmix the batter. Here’s how to do it right:
- Mix wet ingredients until just combined before adding the dry ones.
- Gently fold in the shredded zucchini using a spatula.
- Don’t overbake! Check for doneness a few minutes early. A toothpick should come out clean or with a few moist crumbs, not wet batter.
- Letting the cake cool in the pan for some time allows it to finish baking and helps it stay moist.
By keeping these tips in mind, you’ll ensure your zucchini coffee cake turns out soft, flavorful, and perfect for any occasion!
Easy Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or plain Greek yogurt
For the Cinnamon Sugar Swirl:
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delightful coffee cake takes about 15 minutes to prep and 40-45 minutes to bake. Don’t forget to let it cool before slicing! All in all, you’ll be enjoying this delicious treat in just about an hour (plus cooling time).
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9-inch square baking pan by greasing and flouring it or lining it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Setting this mix aside will help keep everything organized.
3. Cream Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. It’s important for getting that lovely crumb texture!
4. Add Eggs and Vanilla:
Beat the eggs into the creamed butter one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will give your cake a lovely flavor.
5. Incorporate the Sour Cream:
Next, add the sour cream (or Greek yogurt) and mix until well combined. This helps keep the cake moist and adds richness.
6. Combine Wet and Dry Ingredients:
Gradually fold in the dry ingredients into the wet mixture using a spatula until just combined. You want to be gentle and avoid over-mixing.
7. Fold in the Zucchini:
Carefully fold in the shredded zucchini. Make sure it’s well distributed throughout the batter, but don’t overdo it!
8. Layer the Batter in the Pan:
Pour half of the batter into the prepared baking pan, spreading it evenly across the bottom.
9. Create the Cinnamon Sugar Swirl:
In a small bowl, mix the cinnamon sugar swirl ingredients. Sprinkle half of the cinnamon sugar mix evenly over the batter layer.
10. Add Remaining Batter:
Pour the rest of the batter over the cinnamon-sugar layer, spreading it gently to cover. You want to ensure that it’s mostly covered, but it doesn’t have to be perfect!
11. Top with Cinnamon Sugar:
Sprinkle the remaining cinnamon sugar mixture on top of the final batter layer. This will create a deliciously sweet crust!
12. Swirl it Up:
Using a knife or skewer, gently swirl the batter and cinnamon sugar to create a marbled effect. Be careful not to over-mix.
13. Bake the Cake:
Place your cake in the preheated oven and bake for 40-45 minutes. When it’s done, a toothpick inserted in the center should come out clean.
14. Cool and Serve:
Let the cake cool completely in the pan before slicing and serving. Enjoy every bite with a cup of your favorite coffee or tea!
This cinnamon sugar zucchini coffee cake is bound to be a hit, and it’s a fantastic way to enjoy some veggies in a sweet treat!
FAQ for Easy Cinnamon Sugar Zucchini Coffee Cake
Can I Substitute the Zucchini with Other Vegetables?
Yes! Shredded carrots can be used as a substitute for zucchini. You can also experiment with finely grated apples for a fruity twist, but keep in mind it may change the flavor slightly.
How Do I Store Leftovers?
Store 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 it for up to 3 months. Just make sure to wrap it tightly in plastic wrap before freezing!
Can I Make This Cake Gluten-Free?
Absolutely! You can replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that your baking powder and any other ingredients are also gluten-free.
What if I Don’t Have Sour Cream?
No problem! You can use plain Greek yogurt as a substitute for sour cream, or if you want an alternative, try using buttermilk or even applesauce for a lighter option. Just keep in mind it may slightly alter the texture.
