Cinnamon Zucchini Coffee Cake is a delightful blend of warm spices and moist zucchini that makes it the perfect companion for your morning brew. Imagine sinking your fork into a slice of this tender treat, where the sweet aroma of cinnamon dances through the air. This cake not only showcases garden-fresh zucchini but also brings a comforting warmth that is hard to resist.
Moreover, this indulgent dessert is ideal for brunches or afternoon snacks, offering a nutritious twist on traditional coffee cakes. With its tender crumb and cinnamon-swirled goodness, it’s a recipe that promises to delight both family and friends. So, let’s dive into the delicious world of this unique and flavorful cake!
Why You Will Love This Cake:
There’s something truly special about a slice of Cinnamon Zucchini Coffee Cake. This delightful treat combines the warm, aromatic spices of cinnamon with the moistness of fresh zucchini, creating a harmony of flavors that’s perfect for any occasion. What sets this cake apart is its versatility; it can be enjoyed for breakfast, as an afternoon snack, or even as a sweet indulgence after dinner.
Not only is it delicious, but it’s also a fantastic way to sneak in some veggies! The zucchini adds moisture without overpowering the cake, allowing the cinnamon to take center stage. If you’re a fan of zucchini-based goodies, you might also love my Best Zucchini Bread Recipe, which offers a similar moist texture while introducing different flavor profiles.
Moreover, this cake is easy to whip up, making it perfect for both novice and experienced bakers alike. Buckle up for a delightful culinary experience with this Cinnamon Zucchini Coffee Cake—your taste buds will thank you!
Ingredients for Cinnamon Zucchini Coffee Cake:
To create a delicious and moist Cinnamon Zucchini Coffee Cake, gather the following 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
- 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)
- 1/2 cup walnuts or pecans, chopped (optional)
- 1/4 cup brown sugar for topping
- 1 teaspoon ground cinnamon for topping
With these ingredients, you can also explore similar recipes like Best Zucchini Bread, which highlights how versatile zucchini can be in baked goods. This Cinnamon Zucchini Coffee Cake perfectly combines spices with the lovely moisture from the zucchini, making it a must-try for any occasion!
How to Prepare Cinnamon Zucchini Coffee Cake:
To create a delightful Cinnamon Zucchini Coffee Cake, begin by preheating your oven to 350°F (175°C). In a large bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Set this dry mix aside. In another bowl, cream together ½ cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of packed brown sugar until light and fluffy. Beat in 2 large eggs, followed by 2 teaspoons of vanilla extract and ½ cup of sour cream.
Next, fold in 1 ½ cups of grated zucchini and, if desired, ½ cup of chopped walnuts or pecans for added texture. Gradually combine the dry ingredients into the wet mixture. In a small bowl, mix ¼ cup of brown sugar with 1 teaspoon of cinnamon for the topping. Pour the batter into a greased baking pan and sprinkle the cinnamon-sugar mixture evenly on top. Bake for 45 to 50 minutes or until a toothpick inserted comes out clean. For more delicious zucchini recipes, check out this best zucchini bread recipe. Once cooled, slice and serve this scrumptious coffee cake alongside your favorite beverage.
For full detailed directions, visit this page on Cinnamon Zucchini Coffee Cake.
Tips for Perfecting Your Cinnamon Zucchini Coffee Cake:
To achieve the best results with your Cinnamon Zucchini Coffee Cake, consider a few essential tips. First, selecting fresh, tender zucchini is crucial; this will enhance moisture and flavor. Grate the zucchini finely, then squeeze out excess moisture using a clean kitchen towel. This step prevents a soggy texture in your cake.
Next, balance the spices well. Cinnamon is a star ingredient, but adding nutmeg can elevate the flavor profile beautifully. For a touch of decadence, try incorporating some chopped nuts or chocolate chips for added texture.
Lastly, keep an eye on baking time. Ovens vary, so do the toothpick test to ensure your cake is done. Once baked, let it cool completely to develop the flavors. For an extra twist, pair it with a slice of delicious zucchini bread to enjoy a delightful treat. These steps will ensure a moist and flavorful treat every time you bake your Cinnamon Zucchini Coffee Cake.
Serving Suggestions for Cinnamon Zucchini Coffee Cake:
When serving your delightful Cinnamon Zucchini Coffee Cake, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. This cake is perfect for breakfast, brunch, or as an afternoon snack. To enhance its flavors, you might serve it alongside a steaming cup of freshly brewed coffee or a comforting tea blend.
For those looking to combine flavors, try adding a side of Cinnamon Apple Cider Sangria. The fruity and spiced notes complement the cake beautifully. Moreover, this versatile coffee cake shines at gatherings; cut it into squares and serve it with a sprinkle of powdered sugar. It’s also delightful when warmed in the microwave, which elevates its comforting aroma. Embrace the versatility of this cake and let your creativity flow when pairing!
Storage Tips :
To keep your delicious Cinnamon Zucchini Coffee Cake moist and flavorful, store it in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it for up to one week. Alternatively, consider freezing slices for later enjoyment. If you’re a zucchini lover, try pairing it with the best zucchini bread recipe for added variety!
Frequently Asked Questions (FAQs):
What makes Cinnamon Zucchini Coffee Cake unique?
The Cinnamon Zucchini Coffee Cake stands out due to its moist texture and delightful flavor combination. The zucchini not only adds moisture but also a subtle sweetness that pairs beautifully with the warm notes of cinnamon.
Can I use different types of flour?
Yes! You can substitute all-purpose flour with whole wheat flour for added fiber or gluten-free flour for a gluten-free version of this delicious cake.
How should I store Cinnamon Zucchini Coffee Cake?
Store your cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigeration is an option, although the texture may be affected.
Can I make this cake ahead of time?
Absolutely! This coffee cake actually tastes better the next day as the flavors meld together. You can bake it a day in advance and simply cover it tightly.
What can I serve with this coffee cake?
Cinnamon Zucchini Coffee Cake pairs wonderfully with a hot cup of coffee or tea. Additionally, a dollop of whipped cream or a scoop of vanilla ice cream can elevate your dessert experience.
Are there any variations I can try?
You might consider adding nuts, chocolate chips, or even raisins to diversify the flavor and texture profile. For an extra touch, try incorporating a cream cheese swirl, similar to what’s featured in our Banana Bread Cake with Cream Cheese Frosting.
Print
Cinnamon Zucchini Coffee Cake: The Perfect Sweet Surprise
- Total Time: 50
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight in the moist and aromatic Cinnamon Zucchini Coffee Cake, a perfect treat for breakfast or an afternoon snack, packed with grated zucchini and a hint of spice.
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
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
1/2 cup walnuts or pecans chopped optional
1/4 cup brown sugar
1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the sour cream until fully integrated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated zucchini and nuts if using.
- Pour the batter into the prepared baking pan.
- In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 cake
- Calories: 290 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 10.8 g
- Saturated Fat: 6.4 g
- Unsaturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.8 g
- Protein: 3.6 g
- Cholesterol: 59 mg
Keywords: Cinnamon Zucchini Coffee Cake,Coffee Cake,Zucchini Cake,Dessert Recipes