This Easy Cinnamon Sugar Zucchini Coffee Cake is a warm, moist delight. It’s packed with fresh zucchini and topped with a sweet, crunchy cinnamon sugar layer that makes every bite special!
Every time I make this cake, my kitchen smells amazing! It’s perfect with a cup of coffee or tea. Plus, sneaking in some veggies never hurt anyone, right? 😄
Key Ingredients & Substitutions
All-purpose flour: This provides the structure for the cake. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend works well. I’ve found that using whole wheat flour can add a nice nutty flavor, though it might make the cake a bit denser.
Zucchini: Fresh zucchini adds moisture and flavor. If you don’t have zucchini, grated apples or carrots can be used instead. However, make sure to squeeze them dry to avoid excess moisture in the cake!
Sour cream or Greek yogurt: These both keep the cake moist. You can substitute with buttermilk or even a dairy-free yogurt if you’re lactose intolerant. I actually prefer using Greek yogurt for an extra protein boost!
How Do I Get the Best Results with This Cake?
To ensure your cake is tender and speckled with zucchini, proper mixing is key. After creaming the butter and sugar, add eggs one by one and mix until just combined. Over-mixing can create a rubbery texture. When folding in zucchini and sour cream, be gentle to keep the batter light and airy.
- Always squeeze excess moisture from the grated zucchini to prevent a soggy cake.
- For a decorative touch, reserve some cinnamon sugar topping to sprinkle on right before serving.
- Check for doneness with a toothpick, but be cautious not to overbake, as this can dry out the cake.
Easy Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
Main Ingredients:
- 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
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, grated and squeezed dry)
- ½ cup sour cream or plain Greek yogurt
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
How Much Time Will You Need?
This delightful coffee cake takes about 15 minutes to prepare and around 40-45 minutes to bake. After baking, it’s best to let it cool for a bit before slicing, so you’re looking at just under an hour total. Perfect to enjoy with your afternoon coffee!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9-inch square baking pan. You could also use parchment paper for easy removal later on!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This will make sure all the dry ingredients are mixed evenly. Set this bowl aside for later.
3. Cream Butter and Sugar:
In a larger mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Mix until it’s light and fluffy—this usually takes a couple of minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract until everything is blended together nicely.
5. Combine Dry and Wet Ingredients:
Now, it’s time to add the dry mixture into your wet ingredients. Do this gradually, mixing on low speed until just combined. Don’t overmix; you want it to be just incorporated.
6. Fold in Zucchini and Sour Cream:
Gently fold in the grated zucchini and sour cream until combined evenly throughout the batter. This will keep your cake moist and flavorful!
7. Prepare to Bake:
Pour the batter into your prepared baking pan and smooth the top with a spatula. No lumps should be visible!
8. Make the Cinnamon Sugar Topping:
In a small bowl, mix together the sugar and ground cinnamon for the topping. Drizzle the melted butter evenly over the batter in the pan, then sprinkle the cinnamon sugar mixture on top to create a delicious crust!
9. Bake the Cake:
Place the pan in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean when the cake is ready.
10. Cool and Serve:
Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes. After it’s slightly cool, slice and serve. Enjoy your Cinnamon Sugar Zucchini Coffee Cake with a hot cup of coffee or tea!
This delicious cake is a perfect way to use up zucchini and enjoy a cozy treat any time of the day!
FAQ for Easy Cinnamon Sugar Zucchini Coffee Cake
Can I Use Different Types of Zucchini?
Absolutely! While regular green zucchini is commonly used, you can also use yellow zucchini or even other summer squash. Just make sure to grate and squeeze them dry to prevent extra moisture in your cake.
Can I Make This Cake Ahead of Time?
Yes, you can! This cake actually tastes great the next day. Just allow it to cool completely, then wrap it in plastic wrap and store it at room temperature for up to 3 days. You can also freeze it for up to 2 months—just make sure to wrap it well!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt is an excellent substitute! You can also use buttermilk or milk with a tablespoon of vinegar to mimic the tangy flavor of sour cream.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you anticipate not finishing it all, consider freezing slices for an easy treat later! Just make sure to wrap them tightly before freezing to prevent freezer burn.
