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

Scale

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