There’s something truly magical about the perfect breakfast or brunch companion, and this Cinnamon Zucchini Coffee Cake Recipe absolutely fits the bill. Bursting with warm cinnamon spice and the subtle, tender moisture of fresh zucchini, this cake balances familiar comfort with a fresh twist that makes each bite memorable. It’s a sweet, fluffy, and wonderfully textured treat that’s perfect whether you’re sharing with friends or indulging in a quiet moment with coffee. Trust me, once you try this recipe, it will quickly become a beloved classic in your baking repertoire.
Ingredients You’ll Need
Gathering your ingredients is a breeze with this recipe. Each one plays a key role, from the flour that forms the soft cake base to the zucchini that keeps it moist and tender, and the cinnamon that dresses it all up with cozy flavor.
- All-purpose flour: The foundation for the cake’s soft and tender crumb.
- Baking powder and baking soda: These leavening agents team up to give the cake that perfect rise and light texture.
- Salt: Enhances all the other flavors perfectly without overpowering.
- Ground cinnamon: The star spice that infuses the cake with warm, nostalgic notes.
- Ground nutmeg: Adds a subtle, earthy undertone complementing the cinnamon.
- Unsalted butter (softened): Provides richness and tenderness to every bite.
- Granulated and brown sugars: Brown sugar contributes a deep molasses flavor, while granulated sugar sweetens beautifully.
- Eggs: Bind everything together and add structure.
- Vanilla extract: A fragrant boost that elevates the flavor complexity.
- Sour cream: Adds moisture and a slight tang, making the crumb delightfully soft.
- Grated zucchini: Keeps the cake moist and adds a lovely texture without overpowering the sweetness.
- Chopped walnuts or pecans (optional): Bring a delightful crunch and nutty richness.
- Additional brown sugar and cinnamon: For a sweet, spicy topping that creates a beautiful crust.
How to Make Cinnamon Zucchini Coffee Cake Recipe
Step 1: Get the Oven and Pan Ready
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure your cake doesn’t stick and releases easily once baked. This foundational step is essential for a perfect bake.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Whisking helps evenly distribute the leavening and spices, ensuring every bite of the Cinnamon Zucchini Coffee Cake Recipe is filled with balanced flavor.
Step 3: Cream Butter and Sugars Until Fluffy
In a large mixing bowl, beat the softened butter, granulated sugar, and half of the brown sugar until the mixture is light and fluffy. This process incorporates air that beautifully contributes to the cake’s tender crumb.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until everything is smooth and creamy—this mixture forms the luscious base for your cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet ingredients, stirring just until combined. It’s important not to overmix here to keep the cake tender and light—overworking the batter can lead to a denser texture, and we want fluffy perfection.
Step 6: Fold in the Zucchini and Nuts
Gently fold in the grated zucchini and the optional chopped walnuts or pecans. The zucchini ensures moisture and a soft bite, while the nuts provide a satisfying crunch that contrasts beautifully with the tender crumb.
Step 7: Prepare the Topping and Bake
Pour the batter into your prepared pan, spreading it evenly. In a small bowl, mix the remaining brown sugar with cinnamon, then sprinkle it evenly over the top to create a sweet, spiced crust. Bake for 40 to 45 minutes, or until a toothpick in the center comes out clean.
Step 8: Cool and Slice
Remove the cake from the oven and allow it to cool in the pan on a wire rack. Once it’s cooled, slice and prepare to enjoy a slice of this comforting Cinnamon Zucchini Coffee Cake Recipe.
How to Serve Cinnamon Zucchini Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar gives your cake a delicate, snowy finish that looks utterly inviting. Alternatively, a small drizzle of cream cheese glaze complements the cinnamon spices perfectly and adds a little tangy richness that cuts through the sweetness.
Side Dishes
This coffee cake pairs beautifully with a warm cup of fresh coffee or tea, making it ideal for brunch or an afternoon pick-me-up. For an extra special occasion, serve alongside fresh berries or a scoop of vanilla ice cream to elevate the experience.
Creative Ways to Present
Try cutting the cake into smaller squares and placing each on a pretty napkin for a charming brunch buffet. You can also serve it warm with a pat of butter melting on top for a cozy, homestyle touch that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cinnamon Zucchini Coffee Cake Recipe fresh by covering it tightly with plastic wrap or storing it in an airtight container at room temperature for up to three days. This ensures the cake retains its moistness without drying out.
Freezing
For longer storage, wrap slices individually in plastic wrap and place them in a freezer-safe bag or container. The cake freezes well for up to three months. When you’re ready to indulge again, simply thaw overnight in the fridge.
Reheating
Reheat slices gently in a microwave for about 15-20 seconds or warm in a low oven for a few minutes until heated through. This refreshes the soft texture and brings back that fresh-baked aroma that’s hard to resist.
FAQs
Can I use shredded zucchini without squeezing out moisture?
Yes! For this Cinnamon Zucchini Coffee Cake Recipe, it’s fine to use zucchini as is. The moisture actually helps keep the cake tender and soft, so there’s no need to squeeze it out.
What if I don’t have sour cream?
You can substitute sour cream with an equal amount of yogurt or buttermilk. These alternatives provide the same tangy moisture that makes the cake so soft and delicious.
Can I make this cake gluten-free?
Absolutely! Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour. Just be sure the blend contains xanthan gum or another binder to maintain the cake’s structure.
How long will the coffee cake last?
Stored properly at room temperature, the cake will stay fresh for about three days. Refrigerating can extend its life to around a week but may dry it out slightly unless well wrapped.
Can I add other mix-ins instead of nuts?
Definitely! Dried cranberries, raisins, or even chocolate chips make tasty additions that pair nicely with the cinnamon and zucchini flavors in this coffee cake.
Final Thoughts
Making this Cinnamon Zucchini Coffee Cake Recipe is like wrapping yourself in a warm, fragrant hug from the oven. It’s simple, comforting, and delicious—a true crowd-pleaser that adds a splash of joy to your day. I hope you enjoy baking and sharing it as much as I do!
Print
Cinnamon Zucchini Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Cinnamon Zucchini Coffee Cake is a moist and flavorful treat perfect for breakfast or a snack. It combines the mild taste of grated zucchini with warm spices like cinnamon and nutmeg, enhanced by the crunch of walnuts or pecans and a sweet cinnamon sugar topping. Baked to golden perfection, this coffee cake offers a delightful balance of sweetness and spice with a tender crumb.
Ingredients
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 Ingredients
- 1/2 cup walnuts or pecans, chopped (optional)
Topping
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: 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 all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures even distribution of leavening agents and spices.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and 1/2 cup packed brown sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined to add moisture and enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to prevent a tough texture.
- Fold in Zucchini and Nuts: Gently fold in the grated zucchini and, if using, the chopped walnuts or pecans to add moisture and a crunchy texture.
- Pour Batter into Pan: Transfer the batter to the prepared baking pan and spread it evenly with a spatula.
- Prepare and Add Topping: In a small bowl, mix together the remaining 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon sugar evenly over the batter in the pan for a sweet, crunchy topping.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack. Cooling helps the cake set and makes it easier to slice.
- Serve: Once cooled, slice the coffee cake into servings and enjoy this moist, flavorful treat with your favorite coffee or tea.
Notes
- Make sure to squeeze excess moisture from grated zucchini if your zucchini is very watery to prevent a soggy cake.
- You can substitute sour cream with Greek yogurt for a slight tang and added protein.
- For a nut-free version, simply omit the walnuts or pecans.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can also be frozen; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
