Description
This moist and flavorful Cinnamon Zucchini Coffee Cake combines the comforting warmth of cinnamon with the subtle freshness of grated zucchini, creating a perfect treat for breakfast or an afternoon snack. A cinnamon-sugar topping adds a delightful crunch, while optional nuts provide extra texture and richness.
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)
Additional 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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and 1/2 cup brown sugar until the mixture is light and fluffy, which will incorporate air for a tender crumb.
- Add Eggs and Flavors: Add the eggs one at a time, beating well after each addition to combine fully. Stir in the vanilla extract and sour cream until the batter is smooth and homogeneous.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing and a dense texture.
- Fold in Zucchini and Nuts: Gently fold in the grated zucchini and, if desired, the chopped walnuts or pecans, distributing them evenly through the batter.
- Transfer to Pan: Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
- Add Cinnamon Sugar Topping: In a small bowl, mix the remaining 1/4 cup brown sugar with 1 teaspoon ground cinnamon. Sprinkle this cinnamon sugar evenly over the cake batter.
- Bake: Bake 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.
- Cool: Remove the cake from the oven and let it cool in the pan on a wire rack, allowing it to set for easier slicing.
- Serve: Once cooled, slice into squares and serve your delicious cinnamon zucchini coffee cake, perfect with a cup of coffee or tea.
Notes
- You can substitute sour cream with Greek yogurt for a slight tang and added moisture.
- Grated zucchini can be squeezed lightly to remove excess moisture to avoid a soggy cake.
- The nuts are optional but add a nice crunch; feel free to omit for a nut-free version.
- Make sure not to overmix the batter to keep the cake light and tender.
- This cake stores well in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- Reheat slices gently in the microwave or oven for a warm treat.
