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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Zucchini and Nuts: Gently fold in the grated zucchini and, if using, the chopped walnuts or pecans to add moisture and texture.
- Pour Batter into Pan: Pour the prepared batter into the greased and floured baking pan and spread it out evenly for uniform baking.
- 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.
- 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.
- 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.
- 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
