Cinnamon Sugar Zucchini Coffee Cake

Cinnamon Sugar Zucchini Coffee Cake is one of those recipes that sneaks veggies into your dessert and somehow makes you feel like a genius for eating cake and being healthy. I stumbled upon this gem after trying to use up a mountain of zucchini from my garden. Spoiler alert: it’s a total crowd-pleaser and perfect for mornings when you want something sweet but not too heavy.

Why You Should Try Cinnamon Sugar Zucchini Coffee Cake

Ever had cake that tastes like a warm hug on a chilly morning? This coffee cake fits the bill. The zucchini adds moisture without overpowering the cinnamon sugar goodness. Plus, it’s a sneaky way to get some veggies in without anyone batting an eye. If you’re skeptical about mixing zucchini and cake, I get it I was too. But trust me, this combo works like a charm.

Variations I’ve Tried And Loved

This cake is a bit of a blank canvas. I’ve played around with a few tweaks over the years:

• Add nuts: Pecans or walnuts give a nice crunch.
• Swap spices: Try nutmeg or cardamom for a twist.
• Use brown sugar: It deepens the flavor and adds a bit of chewiness.
• Top with glaze: A simple powdered sugar glaze takes it up a notch.
• Mix in chocolate chips: Because chocolate makes everything better, right?

Adaly Kandice

Cinnamon Sugar Zucchini Coffee Cake

A moist and flavorful coffee cake featuring shredded zucchini and a cinnamon sugar topping, perfect for breakfast or brunch.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients

  

• 2 cups shredded zucchini
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

 

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract and sour cream.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in shredded zucchini.
8. Pour batter into prepared pan and spread evenly.
9. Mix cinnamon and sugar for topping; sprinkle evenly over the batter.
10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use fresh zucchini and squeeze out excess moisture before adding to batter. Serve warm or at room temperature. This coffee cake can be stored in an airtight container for up to 3 days.

Serving Ideas for Cinnamon Sugar Zucchini Coffee Cake

This cake shines on its own, but I’ve found a few ways to serve it that make mornings extra special:

• Pair with a hot cup of coffee or chai tea.
• Add a dollop of whipped cream or a smear of cream cheese frosting.
• Serve with fresh fruit on the side for a balanced breakfast.
• Toast a slice lightly for a warm, crispy edge.

Ever tried this cake with your morning coffee? It’s a match made in heaven.

Tips for Cinnamon Sugar Zucchini Coffee Cake

Here are some nuggets I’ve picked up while baking this cake:

• Don’t over-shred the zucchini: Too much moisture can make the cake soggy.
• Squeeze out excess water: Use a clean kitchen towel to press the zucchini before adding it.
• Use room temperature eggs: They mix better and help the cake rise nicely.
• Don’t overmix: Stir just until ingredients come together to avoid a dense cake.
• Keep an eye on baking time: Ovens vary, so start checking around 35 minutes.

Have you ever had a cake flop because of extra moisture? This trick with zucchini water works wonders.

Leftovers and Storage

This cake keeps well and actually tastes better the next day. Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze slices for up to 2 months. Thaw overnight in the fridge or warm gently in the microwave.

Common Mistakes to Avoid

A couple of pitfalls I’ve learned to dodge:

• Skipping the cinnamon sugar topping: It adds texture and flavor, so don’t skip it.
• Ignoring zucchini moisture: Wet zucchini = soggy cake.
• Overbaking: The cake should be moist, not dry.
• Using too much oil: Stick to the amount in the recipe for the right texture.

Ever baked something that turned out dry? This cake’s moisture level is one of its best features.

Nutrition Facts (per serving)

• Calories: 320 kcal
• Carbohydrates: 45 g
• Protein: 4 g
• Fat: 13 g
• Fiber: 2 g
• Sugar: 28 g

This cake isn’t exactly a health food, but the zucchini adds a little boost of fiber and nutrients. Plus, it’s a great way to satisfy a sweet tooth without going overboard.