Cinnamon Sugar Zucchini Coffee Cake: 5 Reasons to Indulge

Let me tell you, this *Cinnamon Sugar Zucchini Coffee Cake* has completely stolen my heart! It’s one of those magical recipes that turns simple ingredients into a moist, flavorful cake that’s perfect for any time of day. The moment you take a bite, you get that warm hug of cinnamon and sugar, with the zucchini adding a delightful, tender texture. Trust me, you won’t even notice there are veggies in there! My favorite way to enjoy this cake is with a steaming cup of coffee in hand, sitting on the porch while the world wakes up around me. It’s a slice of comfort that feels special yet is so simple to whip up. Perfect for breakfast, an afternoon snack, or even dessert after dinner, this recipe is not just about satisfying your sweet tooth; it’s about creating moments of joy in your day. I promise, you’ll be coming back for seconds!

Ingredients for Cinnamon Sugar Zucchini Coffee Cake

Gather up these simple ingredients, and let the baking magic begin! Here’s what you’ll need:

• 1⅓ cups brown sugar – this gives the cake its rich sweetness.
• ⅓ cup oil (olive or canola) – for that perfect moist texture.
• 1 large egg – helps bind everything together.
• 1 cup buttermilk (or milk + vinegar for a quick substitute; almond milk works too) – adds moisture and flavor!
• 1 teaspoon baking soda – this will give your cake a lovely rise.
• 1 teaspoon vanilla extract – because every cake deserves a little vanilla love.
• ¼ teaspoon salt (a generous pinch) – to balance the sweetness.
• 2½ cups all-purpose flour – the backbone of our cake.
• 1½ cups grated zucchini – make sure it’s freshly grated for the best moisture.
• 1 tablespoon orange zest – it adds a pop of brightness that complements the cinnamon.
• 1 cup granulated sugar (for topping) – this will create that crunchy, sweet layer on top.
• 1½ teaspoons ground cinnamon (for topping) – because we can never have too much cinnamon!
• 2 tablespoons butter, softened (for topping) – helps to create that crumbly topping.

Make sure to have everything ready before you start mixing, and let’s get this cake baking!

How to Prepare Cinnamon Sugar Zucchini Coffee Cake

Now that we’ve got our ingredients ready, it’s time to dive into the fun part – making this scrumptious cake! Follow these steps, and let’s bring this *Cinnamon Sugar Zucchini Coffee Cake* to life.

Preheat the Oven and Prepare the Pan

First things first, let’s get that oven preheating to 325°F (165°C). This is crucial because a hot oven will help your cake rise beautifully! While that’s heating up, grab a 9×13-inch baking pan and grease it well. You can use butter or cooking spray – either works wonders. I usually like to give it a generous coating to ensure nothing sticks. Trust me, you want that perfect slice when it’s time to serve!

Prepare the Zucchini

Next up, we need to deal with our zucchini. You want to make sure it’s freshly grated. Once you’ve grated it, take a clean towel or some paper towels and press or squeeze the zucchini to remove any excess moisture. This step is super important! If you skip it, your cake might turn out too soggy. We want that perfect balance of moistness without turning into a puddle. So, give it a good squeeze — it’ll make all the difference!

Mix the Cake Batter

Now, it’s time to mix everything together. In a large bowl, add the brown sugar, oil, egg, buttermilk, baking soda, vanilla, salt, and flour. Be sure to mix the ingredients in this exact order for the best results! Gently stir until just combined. You’ll want the batter to be thick but still pourable, so don’t overmix. A few lumps are totally okay! Overmixing can develop gluten, and we don’t want a tough cake — we want it tender and fluffy.

Prepare the Cinnamon Sugar Topping

While the batter is resting, let’s whip up that delightful topping! In a small bowl, combine the granulated sugar, ground cinnamon, and softened butter. You can use your fingers or a food processor to mix everything until it’s crumbly. This topping is what gives our cake that irresistible crunch and sweetness, so don’t rush it! If you’re feeling a bit lazy, a fork works too, just make sure to get it nice and crumbly.

Assemble the Cake

Ready to put it all together? Start by pouring half of the cake batter into your prepared pan, spreading it evenly. Then, sprinkle half of that delicious cinnamon sugar topping over the batter. Repeat this process with the remaining batter and topping. Make sure you cover the batter well with the topping — it’s going to create that beautiful crunchy layer we all love. Get excited, because you’re almost there!

Bake the Cake

Pop your cake into the preheated oven and bake for about 45 minutes. Now, here’s the secret: you’ll know it’s done when the top is crunchy and textured, and if you gently press down, it should spring back. Trust your instincts! If you want to be extra sure, you can do the toothpick test — just insert it into the center, and if it comes out clean or with just a few moist crumbs, you’re golden. Once it’s ready, let it cool slightly before slicing. Enjoy the heavenly aroma that fills your kitchen; it’s pure bliss!

Why You’ll Love This Recipe

There are so many reasons to fall head over heels for this *Cinnamon Sugar Zucchini Coffee Cake*! Here’s why you’ll want to bake it again and again:

• Quick and Easy: With just a few simple steps, you can whip this cake up in no time! It’s perfect for those busy mornings or spontaneous gatherings.
• Moist and Flavorful: The combination of zucchini, cinnamon, and brown sugar creates a cake that’s incredibly moist and bursting with flavor. Each bite is a delightful treat!
• Perfect for Any Occasion: Whether it’s brunch with friends, a cozy afternoon snack, or a sweet dessert after dinner, this cake fits right in. You can even make it for potlucks or celebrations!
• Versatile: Feel free to customize it! Add nuts, swap in different spices, or even drizzle a glaze on top. The possibilities are endless, and it’s so forgiving!
• Great for Leftovers: This cake keeps well at room temperature for a couple of days, making it a fantastic option for meal prep or late-night cravings.

Trust me, once you try this cake, it’s going to become a staple in your baking repertoire!

Tips for Success

To make sure your *Cinnamon Sugar Zucchini Coffee Cake* turns out perfectly every time, here are some handy tips to keep in mind. Trust me, these little nuggets of wisdom can make all the difference!

• Don’t Skip the Zucchini Squeeze: Removing excess moisture from the grated zucchini is crucial! If you skip this step, your cake could end up too soggy. Remember, a clean towel or paper towels is your best friend here!
• Measure Your Ingredients Accurately: Baking is a science, so be sure to measure your flour and sugar correctly. Spoon the flour into your measuring cup and level it off with a knife for the best results. Too much flour can make your cake dense!
• Don’t Overmix: When mixing your batter, stop as soon as everything is just combined. A few lumps are totally fine! Overmixing can lead to a tough cake, and we definitely want it tender and fluffy.
• Check Your Oven Temperature: Oven temperatures can vary, so it’s a good idea to have an oven thermometer. If your oven runs hot or cold, it can affect baking times. Keeping an eye on it can help prevent overbaking or underbaking!
• Let It Cool Before Slicing: I know it’s tempting to dive right in, but letting your cake cool for a bit before slicing will help it set up nicely. This way, you’ll get those beautiful, clean slices without it falling apart!
• Experiment with Add-Ins: Feel free to customize your cake! Adding nuts or swapping in different spices can elevate the flavor. Just remember to adjust your baking time slightly if you add a lot of extras!

With these tips in your back pocket, you’ll be well on your way to baking a perfect *Cinnamon Sugar Zucchini Coffee Cake* that’ll impress everyone!

Nutritional Information

Here’s the estimated nutritional breakdown for each slice of your delicious *Cinnamon Sugar Zucchini Coffee Cake*. Keep in mind that these values can vary depending on the specific ingredients you use, but this should give you a good idea:

• Calories: 250
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 200mg
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Sugar: 22g

So, enjoy this cake knowing it’s not just a treat for your taste buds, but also a delightful addition to your day! Happy baking!

FAQ Section

Got questions about making your *Cinnamon Sugar Zucchini Coffee Cake*? Don’t worry, I’ve got you covered! Here are some common queries and my answers to help you out:

Can I substitute almond milk?

Absolutely! Almond milk works just fine in this recipe. You can swap it in for buttermilk or regular milk with a splash of vinegar. Just make sure to use unsweetened almond milk for the best flavor balance.

How long can I store the cake?

This cake keeps beautifully at room temperature for about 2–3 days when covered properly. You can also pop it in the fridge if you want it to last a bit longer, but trust me, it’s so good, it might not last that long!

Can I use other types of flour?

You can experiment with different types of flour! All-purpose flour is ideal, but if you want to try whole wheat or gluten-free flour, just keep in mind that it might change the texture a bit. If you go gluten-free, look for a blend that’s designed for baking!

Can I add nuts or other mix-ins?

Definitely! Chopped nuts like walnuts or pecans can add a delightful crunch. Just fold them into the batter or sprinkle them on top before baking. Dried fruits or chocolate chips could also be fun additions; just remember to adjust the baking time if you add in a lot!

Is this cake good for breakfast?

Oh, for sure! I often enjoy it for breakfast with my coffee. It’s not only delicious but packed with some hidden veggies, so it feels a little healthier too. It’s a great way to start your day with a sweet treat!

If you have more questions, feel free to reach out! I love talking about this cake and helping you perfect it!

Serving Suggestions

Now that your *Cinnamon Sugar Zucchini Coffee Cake* is baked to perfection, let’s talk about the best ways to enjoy it! This cake is incredibly versatile and can be paired with a variety of drinks and occasions.

My personal favorite way to serve it is warm, right out of the oven, alongside a steaming cup of coffee. The rich flavors of the cake combined with the aromatic coffee create a cozy experience that’s simply unbeatable. If you’re a tea lover, a nice black tea or herbal blend complements the spiced notes beautifully as well!

But don’t worry if you can’t enjoy it warm. This cake is just as delightful at room temperature, making it a perfect option for afternoon snacks or casual get-togethers with friends. Slice it up and arrange it on a platter for a lovely presentation — trust me, it’ll disappear in no time!

If you want to elevate the experience even further, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creamy texture and sweetness balance the cake’s flavors, making each bite even more indulgent.

So, whether you’re savoring it alone with a cup of coffee or sharing it with loved ones, this *Cinnamon Sugar Zucchini Coffee Cake* will surely bring smiles all around!

For more recipes follow me in page Pinterest.

Print