I recently stumbled upon a delightful treat that combines two of my favorite things: zucchini bread and coffee cake. This Gluten-Free Zucchini Bread Coffee Cake Recipe is a game changer. It’s moist, flavorful, and perfect for breakfast or a snack. I remember the first time I made it; my kitchen was filled with the warm aroma of cinnamon and vanilla. It was such a hit with my family that I knew I had to share it with you.
Why Choose Gluten-Free?
Going gluten-free can seem overwhelming, but it has become a lifestyle choice for many. Whether you have celiac disease, gluten intolerance, or simply want to try something new, gluten-free recipes can be just as delicious. This Gluten-Free Zucchini Bread Coffee Cake Recipe proves that you can enjoy your favorite treats without sacrificing flavor or texture.
The Magic of Zucchini
Zucchini is a versatile vegetable that adds moisture to baked goods. When I first tried adding zucchini to my bread, I was amazed at how it kept the cake tender. Plus, it’s a sneaky way to add some veggies to your diet. This recipe uses freshly grated zucchini, ensuring it blends perfectly into the batter.
Ingredients for Gluten-Free Zucchini Bread Coffee Cake Recipe
To whip up this scrumptious coffee cake, gather the following ingredients:
For the Cake:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 tsp vanilla extract
For the Topping:
How to Prepare Gluten-Free Zucchini Bread Coffee Cake Recipe
Preparing zucchini for baking is simple. I recommend using a box grater or food processor to grate the zucchini. Make sure to squeeze out excess moisture using a clean kitchen towel. This step is crucial to prevent the cake from being too soggy.
Mixing the Batter
Once the zucchini is ready, it’s time to mix the batter. In a large bowl, combine the dry ingredients: gluten-free flour, baking powder, baking soda, cinnamon, salt, and sugars. In another bowl, whisk together the wet ingredients: oil, eggs, grated zucchini, and vanilla.
I love mixing the wet and dry ingredients separately first. This method ensures everything combines evenly. Once both mixtures are ready, gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to a dense cake, so be gentle.
Making the Topping
The topping is what takes this coffee cake to the next level. In a small bowl, mix together the oats, brown sugar, cinnamon, and melted butter. This mixture adds a delightful crunch and sweetness to the cake. I always find myself sneaking a spoonful of this topping before it even makes it to the cake.
Baking the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Pour the batter into the prepared dish and spread it evenly. Then, sprinkle the topping mixture over the batter.
Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. The smell wafting through your kitchen will be irresistible. I often find myself checking the oven multiple times just to catch a whiff of that cinnamon goodness.
Serving Ideas for Gluten-Free Zucchini Bread Coffee Cake Recipe
Once the cake is done baking, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is essential, as it helps the cake set up properly.
When it’s time to serve, cut it into squares and enjoy it warm or at room temperature. I love pairing a slice with a cup of coffee or tea. It’s the perfect afternoon treat.
Storing Leftovers
If you have leftovers (which is rare in my house), store them in an airtight container at room temperature for up to three days. You can also freeze slices for later. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw and reheat in the microwave or oven.
Variations on Gluten-Free Zucchini Bread Coffee Cake Recipe
One of the best things about this Gluten-Free Zucchini Bread Coffee Cake Recipe is its versatility. Here are some variations I’ve tried and loved:
- Add Nuts: Chopped walnuts or pecans add a delightful crunch.
- Chocolate Chips: For a sweet twist, fold in some gluten-free chocolate chips.
- Dried Fruit: Raisins or cranberries can provide a chewy texture and added flavor.
- Spices: Feel free to experiment with spices like nutmeg or ginger for a different flavor profile.
Why You Will Love Gluten-Free Zucchini Bread Coffee Cake Recipe
This Gluten-Free Zucchini Bread Coffee Cake Recipe is not only delicious but also easy to make. It’s perfect for breakfast, brunch, or a snack. The combination of zucchini and warm spices creates a comforting treat that everyone will love. I appreciate how this recipe allows me to enjoy a classic coffee cake while sticking to my dietary choices. It’s a fantastic way to use up extra zucchini from the garden or farmer’s market.
Baking this Gluten-Free Zucchini Bread Coffee Cake has become a cherished tradition in my home. It brings back memories of cozy afternoons spent in the kitchen with my family. I encourage you to give it a try. Whether you’re gluten-free or just looking for a delicious cake, this recipe won’t disappoint.