This moist cinnamon sugar zucchini coffee cake is a delightful treat! It’s soft, sweet, and packed with the goodness of zucchini, making it a perfect snack with your morning coffee.
Seriously, who knew veggies could taste this good? I love enjoying a warm slice, maybe with a sprinkle of extra cinnamon on top! It’s yummy and sneaks in some veggies too! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake. If you want to make it whole grain, consider using whole wheat flour. Just note, this will change the texture slightly and may need more liquid.
Zucchini: The star of this cake! Grated zucchini keeps it moist. If you’re out of zucchini, shredded carrots or applesauce can work as a substitute.
Buttermilk or Yogurt: Both add moisture and a slight tang. If you don’t have either, try using milk with a splash of vinegar to mimic buttermilk, or even regular milk if it’s all you have. It won’t be as tangy, but it’ll still be tasty!
Cinnamon: It’s an essential flavor here. While I love the warmth it brings, if you want to change it up, nutmeg or cardamom could add a unique twist!
How Do I Get the Cake to Rise Perfectly?
Getting your coffee cake to rise well is important for a fluffy texture. Start by ensuring your baking powder and baking soda are fresh—expired ingredients won’t give you the lift you need!
- When creaming the butter and sugar, mix until it’s light and fluffy—this incorporates air, helping the cake rise.
- Don’t overmix once you add the flour; this could make the cake dense.
And remember, letting the batter sit too long before baking can affect its rise. Try to bake it soon after mixing!
Moist Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup buttermilk or plain yogurt
For the Cinnamon Sugar Swirl:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
How Much Time Will You Need?
This recipe requires about 15 minutes to prep and about 40-45 minutes to bake. Once baked, allow the cake to cool for a little while before serving. Altogether, you should plan for about 1 hour to 1 hour and 15 minutes from start to finish. It’s well worth the wait!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×9-inch baking pan. This helps the cake come out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set this bowl aside for a moment while you work on the wet ingredients.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You can use a hand mixer or stand mixer for this step. Take your time to get some air into the mixture.
4. Add the Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This adds a lovely flavor to your cake!
5. Combine the Wet and Dry Ingredients:
Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture while alternating with the buttermilk (or yogurt). Start and end with the flour mixture. Mix just until everything is combined; a few lumps are okay.
6. Fold in the Zucchini:
Gently fold the grated zucchini into the batter. This veggie will keep your cake moist and adds a great texture!
7. Prepare the Cinnamon Sugar Swirl:
In a small bowl, mix together the granulated sugar and ground cinnamon for the swirl. This will give your cake a delicious sweet and spicy kick!
8. Assemble the Cake:
Pour half of the batter into the prepared pan and spread it evenly. Then, sprinkle half of the cinnamon sugar mixture over this layer. Pour the remaining batter on top and spread it out nicely. Finally, sprinkle the rest of the cinnamon sugar mixture over the top.
9. Create a Marbled Effect:
Using a knife or skewer, gently swirl through the top layer to create a marbled pattern. Don’t overdo it—just a few swirls will do!
10. Bake the Cake:
Pop your cake into the preheated oven and bake for 40-45 minutes. Keep an eye on it and check when a toothpick inserted in the center comes out clean.
11. Cool and Serve:
Once baked, allow the cake to cool in the pan for a while. Then transfer it to a wire rack to cool completely before cutting it into squares. Serve warm or at room temperature, maybe with a nice cup of coffee or tea!
Enjoy your delicious and moist cinnamon sugar zucchini coffee cake!
Frequently Asked Questions
Can I Use Frozen Zucchini for This Cake?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help maintain the texture of the cake.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes to sour before using it in your recipe.
How Do I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly before freezing!
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure that it contains xanthan gum or add a little to help with texture.
