Cinnamon Zucchini Coffee Cake Recipe

If you’ve been searching for the perfect way to enjoy the freshness of zucchini in a sweet treat, your search ends here with this delightful Cinnamon Zucchini Coffee Cake Recipe. This cake offers a cozy blend of warm cinnamon spices and moist zucchini, creating a tender crumb that’s just the right balance between sweet and earthy. Whether you’re looking for a comforting breakfast, a charming afternoon pick-me-up, or a versatile dessert, this recipe delivers that homey vibe with every bite. Plus, it’s packed with simple ingredients you probably already have, making it as easy as it is delicious.

Ingredients You’ll Need

Gathering the right ingredients is key to crafting this Cinnamon Zucchini Coffee Cake Recipe that sings with flavor and texture. Each component plays a unique role, from the fluffiness brought by baking powder and soda to the subtle warmth of spices and the moisture addition from zucchini and sour cream. Let’s dive into what you’ll need to make this cake truly shine.

• 2 cups all-purpose flour: The foundation providing structure and a soft crumb.
• 1 1/2 teaspoons baking powder: Helps the cake rise and become light.
• 1/2 teaspoon baking soda: Works with acidic ingredients to give lift.
• 1/2 teaspoon salt: Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon: Infuses warm, comforting spice throughout the cake.
• 1/4 teaspoon ground nutmeg: Adds a hint of fragrant earthiness.
• 1/2 cup unsalted butter, softened: Contributes richness and tenderness.
• 1 cup granulated sugar: Sweetens and helps to aerate the batter.
• 1/2 cup brown sugar, packed: Provides deep molasses notes and moistness.
• 2 large eggs: Bind the ingredients and add richness.
• 2 teaspoons vanilla extract: Elevates the cake’s flavor with sweet aroma.
• 1/2 cup sour cream: Keeps the crumb moist and tender.
• 1 1/2 cups grated zucchini (about 1 medium zucchini): Adds moisture and subtle vegetable goodness.
• 1/2 cup walnuts or pecans, chopped (optional): Adds a delightful crunch and nutty flavor.
• 1/4 cup brown sugar: For the topping that caramelizes beautifully.
• 1 teaspoon ground cinnamon: Sprinkled over the top for extra spice and sweetness contrast.

How to Make Cinnamon Zucchini Coffee Cake Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by setting your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure your coffee cake releases easily after baking. This step might seem small, but it’s what helps your cake maintain its perfect shape.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Getting these well combined means every bite will have that consistent warm spice and perfect texture we’re after.

Step 3: Cream Butter and Sugars

Using a large bowl, beat the softened butter with granulated sugar and half of the brown sugar until the mixture is light and fluffy. This adds air to your batter, contributing to a tender, melt-in-your-mouth crumb.

Step 4: Add Eggs and Flavorings

Incorporate the eggs one at a time, beating well after each addition to keep the blend smooth and cohesive. Then, stir in the vanilla extract and sour cream, which add moisture and richness to the batter.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture, but be gentle—stir just until everything is combined. Overmixing can make the cake tough instead of tender, so stop as soon as no flour pockets remain.

Step 6: Fold in Zucchini and Nuts

Gently fold in the grated zucchini and nuts if you’re using them. The zucchini keeps the cake wonderfully moist, while the nuts provide a delightful crunch that elevates each bite.

Step 7: Pour Batter and Add Cinnamon Sugar Topping

Pour the batter into your prepared pan, smoothing the top evenly. In a small bowl, mix together the remaining brown sugar and cinnamon, then sprinkle this mixture over the batter to create a sweet, spiced crust once baked.

Step 8: Bake Until Golden

Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will fill with a heavenly aroma that’s hard to resist!

Step 9: Cool and Serve

Allow the cake to cool completely in the pan on a wire rack. This resting time helps the flavors meld and the texture set before slicing.

How to Serve Cinnamon Zucchini Coffee Cake Recipe

Garnishes

A light dusting of powdered sugar, a drizzle of honey, or even a dollop of whipped cream pairs beautifully with this cinnamon zucchini coffee cake. Fresh fruit like sliced strawberries or a handful of blueberries can add a bright, juicy contrast.

Side Dishes

This cake is lovely alongside a hot cup of coffee or tea, making it a perfect pairing for breakfast or afternoon snack time. For brunch, try serving it with a spread of cream cheese or a side of yogurt to complement the warm spices and moist texture.

Creative Ways to Present

For a festive touch, slice the cake into squares and serve on colorful plates with edible flowers or sprinkle chopped nuts on top. You could also layer pieces with mascarpone or cream cheese frosting to turn it into an irresistible dessert treat.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap or store it in an airtight container on the counter for up to 2 days. For longer freshness, refrigeration extends its life up to 5 days, just allow it to come back to room temperature before serving.

Freezing

This Cinnamon Zucchini Coffee Cake Recipe freezes beautifully. Wrap individual slices or the entire cake tightly in plastic wrap and then foil, freezing for up to 3 months. Thaw overnight in the refrigerator before enjoying.

Reheating

To recapture that just-baked feeling, warm slices in the microwave for 15 to 20 seconds or in a 300°F oven for 10 minutes. This revives the softness and intensifies the comforting cinnamon aroma.

FAQs

Can I use zucchini substitutes in this Cinnamon Zucchini Coffee Cake Recipe?

If you don’t have zucchini on hand, you can try shredded carrots or even grated apples as alternatives to maintain the moisture and texture, though the flavor will be slightly different.

Do I need to peel the zucchini before grating?

No need to peel the zucchini. The skin is thin and will be barely noticeable in the cake, plus it adds extra color and nutrients.

Is this recipe suitable for making muffins instead of a cake?

Absolutely! The batter can be portioned into muffin tins and baked for about 20 to 25 minutes, making perfectly sized individual treats.

Can I omit the nuts or replace them for allergies?

Yes, nuts are optional. You can leave them out entirely or substitute with seeds like pumpkin or sunflower seeds for texture without the allergenic concerns.

How do I know when the cake is fully baked?

The best way is with a toothpick test. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, the cake is done and ready to cool.

Final Thoughts

I hope this Cinnamon Zucchini Coffee Cake Recipe inspires you to bake something truly comforting and flavorful that’s easy to make and hard to forget. It’s the kind of recipe you’ll want to share with friends and keep coming back to, especially when you want a homemade treat that’s a little twist on classic coffee cake. Happy baking and even happier eating!

Cinnamon Zucchini Coffee Cake Recipe

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4.3 from 29 reviews

• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Cinnamon Zucchini Coffee Cake is a moist and flavorful treat perfect for breakfast or an afternoon snack. Infused with warm cinnamon and nutmeg spices, tender zucchini, and a crunchy cinnamon-sugar topping, this cake combines comfort with a subtle vegetable twist. It’s easy to make and bakes to golden perfection, making it an excellent choice for gatherings or a sweet everyday indulgence.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups grated zucchini (about 1 medium zucchini)

Topping

• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

Optional

• 1/2 cup walnuts or pecans, chopped

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick and bakes evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This ensures even distribution of leavening agents and spices throughout the batter.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and 1/2 cup brown sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender cake.
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to blend fully. Then stir in the vanilla extract and sour cream until the mixture is smooth and combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix to avoid a dense cake.
6. Fold in Zucchini and Nuts: Gently fold in the grated zucchini and, if using, the chopped walnuts or pecans to add moisture and texture.
7. Pour Batter into Pan: Pour the prepared batter into the greased and floured baking pan and spread it out evenly for uniform baking.
8. Add Cinnamon Sugar Topping: In a small bowl, mix the remaining 1/4 cup brown sugar with 1 teaspoon cinnamon. Sprinkle this evenly over the batter in the pan to create a sweet, spiced crust.
9. Bake the Cake: Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
10. Cooling: Remove the cake from the oven and let it cool in the pan on a wire rack. This helps it set and makes it easier to slice.
11. Serve: Once cooled, slice the coffee cake and serve. Enjoy this delicious cinnamon zucchini coffee cake warm or at room temperature.

Notes

• This recipe yields about 12 generous servings.
• You can substitute the sour cream with Greek yogurt if preferred for a slight tangy taste and added protein.
• Grate the zucchini finely and press out excess moisture if it’s very watery to prevent a soggy cake.
• Walnuts or pecans add a nice crunch but can be omitted for a nut-free version.
• Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to a week.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American