This Moist Cinnamon Zucchini Coffee Cake is a sweet treat you won’t want to miss! With fluffy layers of cake, warm cinnamon, and hidden chunks of zucchini, it’s delicious and sneaky healthy!
It’s perfect for breakfast or a cozy snack. I love having it with my morning coffee; it makes every sip taste better. Plus, who knew sneaking veggies could be so tasty? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake. If you’re gluten-free, you can try a gluten-free flour blend instead. Just make sure it has a good binding agent like xanthan gum.
Granulated and Brown Sugar: Both sugars add sweetness and moisture. You can substitute coconut sugar or maple syrup if you’re looking for less refined options. Reduce the liquid in the recipe slightly if using liquid sweeteners.
Vegetable Oil: This keeps the cake moist. You can swap it for melted coconut oil or applesauce for a lighter option. I prefer using oil for the texture, but the applesauce works great too!
Zucchini: Freshly grated zucchini is key for moisture. If zucchini isn’t available, shredded carrots could work too, or you could use a combination of both for a fun twist.
How Do You Perfectly Grate Zucchini for Your Cake?
Grating zucchini is simple, but here are some tips to do it right. First, rinse your zucchini and cut off both ends. A box grater or a food processor works best for this task.
- Use the large holes on a box grater for long, thin shreds.
- After grating, use a clean kitchen towel to squeeze out excess moisture. This will help keep your cake from being too wet.
- It’s best if you’re left with about 1 ½ cups after squeezing. This really helps with consistency!
Moist Cinnamon Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- â…” cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
For the Cinnamon Swirl:
- â…“ cup brown sugar, packed
- 1 teaspoon ground cinnamon
For the Topping (optional):
- ¼ cup chopped nuts (walnuts or pecans)
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful coffee cake will take you about 15 minutes to prepare and bake for 40-45 minutes. Make sure to give it some time to cool before slicing. Enjoy the wait as the sweet aroma fills your kitchen!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×9 inch (or similar) square baking pan to ensure your cake doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix it well and set it aside for later.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. With a whisk or an electric mixer, beat in the eggs one at a time. Then, stir in the vanilla extract until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the large bowl with your wet ingredients. Mix gently until just combined—don’t overdo it! It’s okay if a few flour streaks remain.
5. Add the Zucchini:
Gently fold in the grated zucchini. Make sure it’s evenly distributed throughout the batter, adding moisture and flavor!
6. Layer the Batter:
Pour half of the cake batter into the bottom of the prepared baking pan and spread it out evenly. It’s important to create a nice layer to support the cinnamon swirl.
7. Make the Cinnamon Swirl:
In a small bowl, mix the brown sugar and ground cinnamon together for the swirl. Sprinkle half of this mixture evenly over the batter in the pan.
8. Add Remaining Batter:
Pour the remaining batter over the cinnamon swirl layer, spreading it out gently so it covers the sugar mix without disturbing it too much.
9. Finish With Cinnamon Sugar:
Sprinkle the remaining cinnamon sugar mixture on top of the batter. If you love nuts, now’s the time to add the chopped nuts on top.
10. Bake Your Cake:
Place the pan in the oven and bake for 40-45 minutes. You’ll know it’s done once a toothpick inserted into the center comes out clean. Keep an eye on it towards the end!
11. Cool the Cake:
When it’s done baking, carefully remove it from the oven. Let it cool in the pan on a wire rack for about 15 minutes. This helps it set and makes it easier to cut.
12. Serve and Enjoy:
Once the cake is cool, you can dust it lightly with powdered sugar if desired. Cut it into squares, serve, and enjoy every moist, cinnamon-spiced bite!
Happy baking! Enjoy your delicious cinnamon zucchini coffee cake!
FAQ About Moist Cinnamon Zucchini Coffee Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. However, the cake may come out denser, so consider adding a little extra liquid if needed.
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 portions for up to 3 months. Just thaw in the fridge when you’re ready to enjoy again!
Can I Make This Cake Gluten-Free?
Absolutely! Use a gluten-free flour blend that substitutes cup-for-cup for regular flour. Just be sure it contains xanthan gum to help with texture! You may also need to adjust the liquid slightly.
What Can I Substitute for Zucchini If I Don’t Have Any?
If you’re out of zucchini, you can use shredded carrots or applesauce as alternatives. Both will add moisture and sweetness, but don’t forget to squeeze out excess moisture from applesauce before adding it to the batter!
