This moist cinnamon zucchini coffee cake is a sweet treat that’s perfect for breakfast or an afternoon snack. The hidden zucchini keeps it super soft and packed with flavor!
Seriously, who knew veggies could taste this good? I love how the warm cinnamon makes every bite feel like a cozy hug. Enjoy it with a cup of coffee, and you’re all set! ☕
Key Ingredients & Substitutions
All-purpose Flour: This flour provides structure to the cake. If you want to make it gluten-free, swap in a 1:1 gluten-free flour blend.
Zucchini: The star of the cake! Make sure to grate it finely. If you’re out of zucchini, try using shredded carrots for a similar moisture boost.
Granulated Sugar & Brown Sugar: The combo of these sugars gives depth and that perfect sweetness. You could use coconut sugar or a sugar substitute, adjusting to taste.
Vegetable Oil: This keeps the cake moist. You could substitute with melted coconut oil or even applesauce for a lighter version.
Cinnamon: This is the key flavor in the cake. If you want to experiment, a bit of nutmeg can add a wonderful twist!
What’s the Best Way to Incorporate Zucchini into the Cake?
When adding zucchini, it’s crucial to get that excess moisture out, especially if it’s watery. Here’s how:
- Grate the zucchini and then place it in a clean kitchen towel. Twist to squeeze out any extra liquid.
- This will prevent your cake from being soggy and help it rise perfectly!
Remember, the finer the grate, the more evenly it will blend into the batter. You won’t even know it’s there—just a moist cake packed with flavor!
Moist Cinnamon Zucchini Coffee Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups finely grated zucchini (drained if very watery)
For the Cinnamon Swirl:
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp all-purpose flour
For the Crumb Topping (optional but recommended):
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This delicious coffee cake takes about 15 minutes to prepare and will need 40-50 minutes of baking time. Don’t forget to let it cool in the pan before slicing, which takes an extra 15-20 minutes. Altogether, set aside about 1 hour and 30 minutes to have this delightful treat ready!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9-inch square or round baking pan to ensure nothing sticks.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This mix will ensure every bite of your cake is perfectly flavored and rises well. Set this bowl aside for later.
3. Creaming the Sugars and Oil:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until the mixture is well blended and creamy. This is where that sweetness starts!
4. Adding the Eggs and Vanilla:
Now, add the eggs to your sugar mixture one at a time, making sure to beat well after each addition. Stir in the vanilla extract to give your cake that warm, inviting aroma.
5. Combining the Wet and Dry Ingredients:
Gradually mix your dry ingredients into the wet mixture. Be gentle and just until combined; you don’t want to over-mix and risk a tough cake!
6. Folding in the Zucchini:
Gently fold in the finely grated zucchini. This is the secret ingredient that makes your cake moist and delicious!
7. Making the Cinnamon Swirl:
In a small bowl, stir together the brown sugar, ground cinnamon, and flour for the swirl. This mixture will create a yummy cinnamon layer in your cake.
8. Preparing the Crumb Topping:
If you’re adding the crumb topping, mix the flour, brown sugar, cinnamon, and salt in a separate bowl. Use a pastry cutter or your fingers to cut in the cold butter until the mixture resembles pea-sized crumbs.
9. Layering in the Pan:
Pour half of the cake batter into your prepared pan and spread it evenly. Then, sprinkle the cinnamon swirl mixture over the batter. Carefully pour the remaining batter on top, ensuring it’s spread evenly. Finally, add the crumb topping over the entire cake.
10. Baking the Cake:
Pop it into your preheated oven and bake for 40-50 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, it’s ready!
11. Cooling and Serving:
Once baked, allow the cake to cool in the pan on a wire rack for about 15-20 minutes before slicing. Serve it plain, or if you like, dust with powdered sugar or drizzle a simple glaze on top.
Enjoy your moist cinnamon zucchini coffee cake with a hot cup of coffee or tea—perfect for any time of day!
FAQ for Moist Cinnamon Zucchini Coffee Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it may make the cake denser. Consider using a blend of both for a lighter texture.
How Do I Store Leftover Cake?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw in the fridge overnight when you’re ready to enjoy it again!
Can I Omit the Zucchini from the Recipe?
While zucchini adds moisture and a subtle flavor, if you prefer, you can substitute it with an equal amount of applesauce or mashed banana for a similar effect. Just keep in mind that changing the recipe might alter the final texture slightly.
What Is the Best Way to Serve This Cake?
This cake is delicious served warm with a cup of coffee or tea. You can also enjoy it plain, with a dusting of powdered sugar, or drizzled with a simple glaze for extra sweetness!
