Description
This Cinnamon Zucchini Coffee Cake is a moist, flavorful treat perfect for breakfast or an afternoon snack. Combining the subtle sweetness of zucchini with warm cinnamon and nutmeg spices, it’s topped with a crunchy cinnamon-sugar mixture for extra texture. The addition of sour cream ensures a tender crumb, while optional nuts add a delightful crunch. Easy to prepare and baked in one pan, this cake is sure to become a family favorite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
Optional Add-ins
- 1/2 cup walnuts or pecans, chopped (optional)
Topping
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined. This forms the base for the cake batter.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and 1/2 cup brown sugar until the mixture is light and fluffy. This step incorporates air for a tender cake.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract and sour cream until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can result in a dense cake.
- Fold in Zucchini and Nuts: Gently fold in the grated zucchini and the chopped walnuts or pecans if using, distributing them evenly without deflating the batter.
- Transfer Batter to Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula to ensure uniform baking.
- Prepare and Add Topping: In a small bowl, mix the remaining 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the batter to create a sweet, crunchy topping.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
- Cool: Remove the cake from the oven and let it cool in the pan on a wire rack to set properly and make slicing easier.
- Serve: Once cooled, slice the cake and serve. Enjoy this delicious cinnamon zucchini coffee cake warm or at room temperature.
Notes
- Grate zucchini finely and squeeze out excess moisture if your zucchini is very watery to prevent a soggy cake.
- Walnuts or pecans add a nice crunch, but you can omit them for a nut-free version or replace with seeds.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 3 months.
- For extra flavor, consider adding a simple glaze made with powdered sugar and milk once the cake has cooled.
