This delightful cinnamon sugar zucchini coffee cake is soft and moist, making it perfect for breakfast or a sweet treat anytime. The hidden veggies add a surprise twist!
I love how simple it is to make! Just mix everything up, bake, and enjoy the cozy aroma. Plus, who knew sneaking in some zucchini could taste this good? 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cake. You can substitute with whole wheat flour for extra fiber or a gluten-free blend if needed. Just remember that the texture may change slightly.
Granulated Sugar & Brown Sugar: This combo adds sweetness and moisture. If you’re looking to cut down on sugar, consider using a sugar substitute like coconut sugar or a stevia blend. Keep in mind that it might alter the final taste a bit.
Zucchini: Fresh, finely shredded zucchini keeps the cake moist without adding too much flavor. You can even use yellow squash if you have it on hand. Just make sure to remove excess moisture by squeezing it in a paper towel before adding it to the batter.
Cinnamon: This spice gives the cake a warm flavor. You can replace it with pumpkin pie spice or apple pie spice if you want to mix things up a bit with different flavors!
How Do You Keep Your Cake Moist and Delicious?
Getting that perfect moist texture is key for a coffee cake. Here’s how:
- Don’t overmix the batter. Gently combine wet and dry ingredients just until there are no dry spots. Overmixing can lead to a tough cake.
- Keep the zucchini finely shredded. This helps it blend well and distribute moisture evenly throughout the cake.
- Consider using an extra egg or a bit of yogurt for additional moisture if desired.
- Let the cake cool slightly in the pan. This allows it to set properly and keeps it from crumbling when slicing.
With these tips, your coffee cake should turn out delightfully soft and moist every time. Happy baking!
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
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
You’ll need about 15 minutes for prep time and 35-40 minutes for baking, plus cooling time afterward. Altogether, plan for about 1 hour, and you’ll be enjoying your delicious coffee cake in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9-inch square baking pan. This step helps prevent sticking and ensures even baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This helps to evenly distribute all the ingredients so your cake will rise beautifully.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and oil until mixed well. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract for that yummy flavor boost!
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir just until everything is combined—remember, don’t overmix! This ensures your cake stays fluffy.
5. Add the Zucchini:
Gently fold the finely shredded zucchini into the batter until it’s evenly distributed. The zucchini will keep your cake moist and delicious!
6. Pour and Spread in the Pan:
Pour the batter into the prepared baking pan, spreading it out evenly so it bakes nicely.
7. Make the Cinnamon Sugar Topping:
In a small bowl, combine the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the batter, then drizzle the melted butter on top for extra flavor.
8. Bake:
Bake your cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
9. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then slice it up and serve warm. Enjoy the moist texture and warm cinnamon flavors with every bite! It’s perfect with coffee or tea!
FAQ for Moist Cinnamon Sugar Zucchini Coffee Cake
Can I Use Frozen Zucchini Instead of Fresh?
Yes, you can use frozen zucchini! Just be sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will help maintain the cake’s moist texture.
How Do 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, you can refrigerate it for up to a week. Just remember to let it come back to room temperature for the best taste!
Can I Make This Coffee Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a 1:1 ratio to all-purpose flour for best results. This should give you a tasty gluten-free version of the cake!
What Can I Substitute for Vegetable Oil?
You can easily replace vegetable oil with melted coconut oil, canola oil, or even unsweetened applesauce for a lighter option. If you use applesauce, consider reducing the sugar slightly to balance the sweetness.
