This moist coffee cake is a wonderful blend of warm cinnamon and sweet zucchini. It’s perfect for breakfast or a cozy afternoon snack with a warm cup of coffee!
You’ll love how the zucchini keeps the cake soft and tender. I like to add a sprinkle of extra cinnamon sugar on top before baking—because who wouldn’t want more cinnamon magic?
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture to the cake. You can use yellow squash if you prefer, or for a sweeter flavor, try using shredded carrots instead. Just remember to squeeze out excess moisture from any vegetable you use.
Flour: All-purpose flour works best here for a fluffy texture. If you want a healthier option, you could use whole wheat flour, but this may result in a denser cake. You can also substitute with gluten-free flour blends if needed.
Sour Cream/Yogurt: I love using sour cream for richness, but plain yogurt works just as well. For a dairy-free alternative, try coconut yogurt or applesauce for moisture and a hint of sweetness.
Oils: Vegetable oil keeps the cake tender. For a twist, easily swap out with melted coconut oil, which adds a subtle flavor, or use applesauce for a healthier, lower-fat option.
How Do I Ensure My Cake is Moist and Not Overmixed?
The key to a moist coffee cake lies in the mixing technique. When adding the dry ingredients to the wet, stir gently. Overmixing can lead to a tougher texture. Here’s how to do it right:
- Mix until you see no dry flour—some lumps are okay.
- Use a rubber spatula for folding to be gentle with the batter.
- Incorporate the zucchini and sour cream thoroughly without beating.
- Right after pouring the batter into the pan, you can tap it gently on the counter to remove air bubbles.
Following these tips will help you achieve a classic moist texture with great flavor in every slice! Enjoy baking!
Moist Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or plain yogurt
For Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delicious coffee cake takes about 15 minutes to prepare and 40-45 minutes to bake. After baking, allow it to cool for a bit, making it perfect to enjoy in about an hour. Overall, you can have this delightful cake ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab an 8-inch square baking pan and grease it lightly, or line it with parchment paper for easy removal later.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mixing these ingredients well ensures that the leavening agents are evenly distributed in your cake.
3. Mix the Wet Ingredients:
In a separate large bowl, beat together the granulated sugar, brown sugar, and vegetable oil. Stir until you achieve a nice, smooth mixture. Next, crack in the eggs one at a time, mixing well after each addition. Don’t forget the vanilla extract—add that in and mix until everything is well combined.
4. Fold in the Zucchini and Sour Cream:
Now it’s time to add the grated zucchini and sour cream (or yogurt). Gently fold these into the wet mixture. This step is key to keeping the cake moist, as the zucchini adds moisture!
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredient mixture into the wet ingredients. Use a spatula to gently stir everything together just until combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Pour and Smooth:
Pour your cake batter into the prepared baking pan. Use the spatula to smooth the top so it cooks evenly.
7. Mix the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and ground cinnamon together. Sprinkle this mixture evenly over the top of the cake batter. This will give your cake a lovely sweet crust!
8. Bake the Cake:
Place the baking pan in the preheated oven and bake for 40-45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Once done, take the cake out of the oven and let it cool in the pan on a wire rack for about 10 minutes. After that, you can slice it up and enjoy it warm with a cup of coffee or tea!
Happy baking, and enjoy your moist cinnamon sugar zucchini coffee cake!
FAQ for Moist Cinnamon Sugar Zucchini Coffee Cake
Can I Use Different Types of Zucchini?
Absolutely! While this recipe uses green zucchini, you can substitute it with yellow squash or even carrots for a different flavor. Just make sure to squeeze out the excess moisture from any vegetable before adding it to the batter!
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum, or add it separately if necessary, to help give the cake structure.
How Should I Store Leftovers?
Store any leftover coffee 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 or freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.
Can I Add Nuts or Chocolate Chips?
Definitely! For added texture and flavor, feel free to fold in ½ cup of chopped walnuts, pecans, or chocolate chips into the batter before baking. Just keep in mind that this may alter the baking time slightly, so check for doneness with a toothpick.
