Description
This moist and flavorful Cinnamon Zucchini Coffee Cake is a perfect treat for breakfast or afternoon coffee. It combines the subtle sweetness of grated zucchini with warm cinnamon and nutmeg spices, complemented by a crunchy cinnamon-sugar topping and optional nuts. Baked to perfection, this cake offers a delightful balance of moist texture and spiced aroma.
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 Ingredients
- 1/2 cup walnuts or pecans, chopped (optional)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: 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 all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground 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 becomes light and fluffy, enhancing texture.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to ensure even incorporation. Stir in the vanilla extract and sour cream until fully combined, adding moisture and richness to the batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender cake texture.
- Fold in Zucchini and Nuts: Carefully fold in the grated zucchini and, if desired, chopped walnuts or pecans to distribute evenly without deflating the batter.
- Prepare Batter for Baking: Pour the batter into the prepared baking pan and spread it evenly to ensure uniform baking.
- 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 mixture evenly over the top of the batter for a sweet, crunchy crust.
- Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan on a wire rack to room temperature, helping it set properly.
- Serve: Once cooled, slice the cake and serve. Enjoy your delicious cinnamon zucchini coffee cake with coffee or tea.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to avoid overly wet batter.
- If you prefer a nut-free cake, simply omit the walnuts or pecans.
- For added moisture, sour cream can be substituted with Greek yogurt or buttermilk.
- To enhance the cinnamon flavor, you can add a teaspoon of cinnamon in the batter as well as in the topping as described.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well—wrap tightly and freeze for up to 2 months.
