This lovely coffee cake is a fun way to use zucchini! It’s soft, sweet, and has a yummy cinnamon sugar topping that makes it extra special. Perfect for breakfast or a snack!
Honestly, who knew veggies could taste so good? I love making this cake and watching everyone enjoy it. It’s a great way to sneak in some veggies—shhh, don’t tell anyone! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cake. If you’re gluten-free, you can substitute with a 1:1 gluten-free flour blend, and it works beautifully!
Zucchini: Grated zucchini keeps the cake super moist. Make sure to squeeze out excess moisture. If zucchini isn’t available, you can use grated apples or carrots instead for a different flavor.
Cinnamon: It’s the star spice here! For a twist, consider adding a pinch of cardamom or ginger. If you’re out of cinnamon, pumpkin pie spice works too.
Oil: Vegetable oil keeps the cake light, but you can use melted coconut oil or even applesauce for a lower-fat option.
Granulated sugar: While regular sugar gives great sweetness, switching to brown sugar adds a lovely depth of flavor. You can also use coconut sugar for a healthier alternative.
What’s the Best Way to Prepare Zucchini for This Cake?
Preparing the zucchini properly is key for this cake! Follow these steps for the best results:
- Wash the zucchini thoroughly, then trim the ends.
- Grate it using a box grater or food processor. Aim for small shreds to mix well with the batter.
- Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This helps prevent a soggy cake!
- Measure out 1 ½ cups after squeezing, and you’re good to go!
Easy 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 tsp ground cinnamon (plus extra for topping)
- ¼ tsp ground nutmeg (optional)
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini; squeezed dry)
For the Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delicious coffee cake takes about 15 minutes of prep time and 35-40 minutes to bake. After baking, it’s best to let it cool for a bit before serving, making the total time about 1 hour to enjoy this delightful treat!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease and flour an 8×8-inch baking pan, or you can make your life easier by lining it with parchment paper.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg (if you’re using it). This will ensure that everything is well mixed and helps your cake rise nicely.
3. Mix the Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar together until smooth. Then, add the vegetable oil and vanilla extract, mixing until everything is well combined and creamy.
4. Combine Wet and Dry Ingredients:
Gently stir the dry mixture into the wet mixture until just combined. Be careful not to over-mix; you want your cake to be fluffy and light!
5. Fold in the Grated Zucchini:
Next, fold the grated zucchini into the batter evenly. This will give your cake moisture and a deliciously unique flavor.
6. Pour and Spread the Batter:
Pour the batter into the prepared baking pan. Use a spatula to spread the batter evenly in the pan, making sure it fills the corners.
7. Prepare the Cinnamon Sugar Topping:
In a small bowl, mix together the 2 tbsp of granulated sugar and the 1 tsp of cinnamon. Sprinkle this mixture evenly over the batter in the pan. This topping will create a lovely sweet crust!
8. Bake the Cake:
Place the pan in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready!
9. Cool and Serve:
Once baked, allow the cake to cool in the pan on a wire rack for about 10-15 minutes. Then, slice it up and serve! This cake is perfect with a cup of coffee or tea and is sure to be a hit with everyone!
FAQ for Easy Cinnamon Sugar Zucchini Coffee Cake
Can I Use Different Types of Flour?
Yes! If you need a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Almond flour or whole wheat flour can also be used, but they may change the texture slightly.
Can I Make This Cake Ahead of Time?
Absolutely! You can prepare the batter a day in advance and store it in the fridge. Just keep in mind that the cake may need a few extra minutes in the oven if you use cold batter straight from the fridge.
How Do I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the fridge for up to a week or freeze it for up to 3 months in individual slices wrapped well in plastic wrap and aluminum foil.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, you can use grated carrots or apples as a substitute. Just like zucchini, they will add moisture and sweetness to the cake!
