Cinnamon Zucchini Coffee Cake Recipe is a delightful treat that combines the moistness of zucchini with the warm flavors of cinnamon. I remember the first time I tried a zucchini cake; I was skeptical at first. But one bite changed everything! The cake was rich, moist, and had a hint of sweetness that made it irresistible. This recipe has become a staple in my kitchen, especially when zucchini season rolls around.
Why Zucchini in Coffee Cake?
Zucchini is a fantastic ingredient for baking. It adds moisture without overpowering the flavor. When baked, zucchini becomes tender and blends beautifully with other ingredients. Plus, it’s a great way to sneak in some veggies!
Ingredients for Cinnamon Zucchini Coffee Cake Recipe
To whip up this delicious cake, you will need the following ingredients:
- 2 cups of grated zucchini (about 2 medium zucchinis)
- 1 cup of granulated sugar
- 1/2 cup of brown sugar
- 1/2 cup of vegetable oil
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/2 cup of chopped walnuts or pecans (optional)
- 1/2 cup of chocolate chips (optional)
How to Prepare Cinnamon Zucchini Coffee Cake Recipe
Before we start baking, it’s essential to prepare the zucchini properly. I like to wash the zucchinis thoroughly and then grate them using a box grater.
- Do not peel the zucchini. The skin adds color and nutrients.
- After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This step ensures the cake doesn’t become too soggy.
Step-by-Step Instructions for the Cake
Making this Cinnamon Zucchini Coffee Cake is quite simple. Follow these steps for a delightful outcome:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly.
2. Prepare the Baking Pan
Grease a 9×13 inch baking pan with cooking spray or butter. You can also line it with parchment paper for easy removal.
3. Mix Wet Ingredients
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well blended. Then, add the eggs and vanilla extract. Whisk until smooth.
4. Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. This step helps distribute the leavening agents evenly throughout the cake.
5. Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
6. Fold in Zucchini and Optional Ingredients
Gently fold in the grated zucchini. If you’re using nuts or chocolate chips, now is the time to add them. This adds an extra layer of flavor and texture.
7. Pour into the Pan
Pour the batter into the prepared baking pan and spread it evenly.
8. Bake the Cake
Place the pan in the preheated oven and bake for about 30-35 minutes. You can check for doneness by inserting a toothpick in the center. If it comes out clean, the cake is ready.
9. Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Making the Cinnamon Sugar Topping
To add that extra touch, I like to sprinkle a cinnamon sugar topping on the cake. Here’s how to make it:
- Mix together 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon.
- Once the cake has cooled, sprinkle the cinnamon sugar mixture evenly over the top. This gives it a lovely sweet crunch.
Serving Ideas for Cinnamon Zucchini Coffee Cake Recipe
This Cinnamon Zucchini Coffee Cake is perfect for breakfast, brunch, or as an afternoon snack. I often enjoy it with a hot cup of coffee or tea. Here are some serving ideas:
- Serve it warm with a dollop of whipped cream.
- Pair it with a scoop of vanilla ice cream for a delightful dessert.
- Enjoy it plain for a simple treat.
Storing Leftovers
If you happen to have leftovers (which is rare in my house), store the cake in an airtight container. It stays fresh for up to 3 days at room temperature. For longer storage, you can refrigerate it for up to a week.
Freezing the Cake
This cake freezes well, making it a great option for meal prep. Here’s how to freeze it:
- Allow the cake to cool completely.
- Wrap individual slices in plastic wrap and then place them in a freezer-safe bag.
- When you’re ready to enjoy a slice, simply thaw it in the refrigerator overnight.
Why You’ll Love Cinnamon Zucchini Coffee Cake Recipe
The flavors in this Cinnamon Zucchini Coffee Cake are incredible. The sweetness of the zucchini pairs perfectly with the warm cinnamon. It’s a delightful treat that feels indulgent yet is packed with hidden veggies.
Enjoying Your Cinnamon Zucchini Coffee Cake Recipe
Baking this Cinnamon Zucchini Coffee Cake has become one of my favorite traditions. It’s a wonderful way to use up excess zucchini from the garden, and I love sharing it with friends and family. Every bite is a reminder of how delicious and comforting homemade treats can be. I hope you enjoy making and sharing this cake as much as I do!