Cinnamon Sugar Zucchini Coffee Cake

introduction

The aroma of warm cinnamon and freshly baked cake fills the kitchen, creating a cozy atmosphere that invites everyone to gather. I remember the first time I made Cinnamon Sugar Zucchini Coffee Cake; it was a rainy day, and I wanted something comforting to share with friends. As I grated the zucchini and mixed the ingredients, I felt a sense of joy knowing this cake would not only satisfy sweet cravings but also make use of abundant garden zucchinis. The combination of spices and the moist texture of the cake brings everyone back for seconds. This recipe is special because it perfectly blends the sweetness of the cake with the earthy zucchini, making it a delightful treat for any occasion.

why make this recipe

Making Cinnamon Sugar Zucchini Coffee Cake is a fantastic way to incorporate vegetables into a sweet treat. It’s an easy recipe that brings a hint of nostalgia and warmth to your home. Whether for brunch, an afternoon snack, or a dessert, this cake is moist and packed with flavor, making it beloved by kids and adults alike. Plus, it’s a clever way to use up extra zucchinis from the garden or store.

how to make Cinnamon Sugar Zucchini Coffee Cake

Ingredients

• 2 cups grated zucchini
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup granulated sugar for topping
• 1 tablespoon cinnamon for topping

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour half of the batter into the prepared baking pan.
6. In a small bowl, mix together the cinnamon and sugar for the topping, then sprinkle half of this mixture over the batter in the pan.
7. Pour the remaining batter over the topping and finish with the rest of the cinnamon sugar mixture on top.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool before serving. Enjoy your moist zucchini coffee cake!

how to serve Cinnamon Sugar Zucchini Coffee Cake

This delicious cake can be served warm or at room temperature. It pairs well with a cup of coffee or tea for a delightful afternoon treat. You can cut it into squares and serve it on a platter for parties or simply enjoy a slice while relaxing at home.

how to store Cinnamon Sugar Zucchini Coffee Cake

To store your Cinnamon Sugar Zucchini Coffee Cake, keep it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for about a week. It also freezes well; just wrap individual slices in plastic wrap and place them in a freezer bag for up to three months.

tips to make Cinnamon Sugar Zucchini Coffee Cake

• Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter to prevent the cake from becoming soggy.
• Feel free to add nuts or chocolate chips for extra texture and flavor.
• If you don’t have cinnamon, you can use nutmeg or pumpkin spice for a different twist.

variation

You can customize this cake by adding in ingredients like chocolate chips, walnuts, or even dried fruits. For a healthier version, substitute some of the all-purpose flour with whole wheat flour or replace sugar with a natural sweetener like honey or maple syrup.

FAQs

1. Can I use frozen zucchini for this recipe? Yes, you can use frozen grated zucchini. Just make sure to thaw and drain the excess water before using.
2. What can I use instead of eggs? You can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or unsweetened applesauce as a substitute.
3. How can I tell when the cake is done? You can check the doneness by inserting a toothpick in the center of the cake; if it comes out clean or with a few crumbs, the cake is ready.

Cinnamon Sugar Zucchini Coffee Cake

A moist and flavorful coffee cake made with grated zucchini and topped with cinnamon sugar, perfect for brunch or a cozy afternoon treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Brunch, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups grated zucchini Squeeze out excess moisture before adding.
• 1.5 cups all-purpose flour Can substitute with whole wheat flour for a healthier version.
• 0.5 cups granulated sugar
• 0.25 cups brown sugar
• 0.5 cups vegetable oil
• 2 large eggs Can substitute with flax eggs or unsweetened applesauce.
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon Can substitute with nutmeg or pumpkin spice.
• 0.5 teaspoon salt

Topping Ingredients

• 0.25 cups granulated sugar For topping.
• 1 tablespoon cinnamon For topping.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour half of the batter into the prepared baking pan.
6. In a small bowl, mix together the cinnamon and sugar for the topping, then sprinkle half of this mixture over the batter in the pan.
7. Pour the remaining batter over the topping and finish with the rest of the cinnamon sugar mixture on top.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
2. Allow to cool before serving.

Notes

Serve warm or at room temperature. Perfect with coffee or tea. Can store in an airtight container at room temperature for up to three days.