Zucchini Coffee Cake Recipe

Cinnamon Zucchini Coffee Cake is a delightful treat that combines the warmth of cinnamon with the subtle sweetness of cooked zucchini. This Zucchini Coffee Cake Recipe is perfect for various occasions, whether it’s a cozy breakfast, a delicious snack, or a charming dessert for gatherings. The unique flavor profile, where zucchini mimics the taste of apple, makes this cake stand out. With easy-to-follow steps and accessible ingredients, you’ll love how simple it is to whip up this flavorful cake.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of cinnamon and zucchini creates a sweet and comforting taste that everyone will enjoy.
• Easy to Make: Simple ingredients and straightforward steps ensure that even novice bakers can succeed.
• Versatile Dish: Perfect for breakfast, brunch, or dessert, making it suitable for any time of day.
• Moist Texture: The shredded zucchini keeps the cake moist while adding nutritional value without overpowering flavors.
• Great for Sharing: With 12 servings, this recipe is ideal for gatherings or potlucks.

Tools and Preparation

To prepare your Cinnamon Zucchini Coffee Cake effectively, having the right tools is essential. Here are some key items you’ll need:

Essential Tools and Equipment

• 8-inch or 9-inch square pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cooking spray

Importance of Each Tool

• Mixing bowls: These are essential for combining your dry and wet ingredients properly without spilling.
• Whisk: A whisk helps incorporate air into your batter, yielding a light and fluffy coffee cake.

Ingredients

Dry Ingredients

• 1 ½ cups (186g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt

Wet Ingredients

• ¾ cup (150g) granulated sugar
• ¼ cup (60ml) vegetable oil
• 1 large egg
• ½ cup (118ml) milk

Main Ingredient

• 2 cups (approx 206g) shredded zucchini (approx 1 large or 2 small)

Topping Ingredients

• ½ cup (100g) packed brown sugar
• 1 tablespoon (8g) all-purpose flour
• 1 teaspoon cinnamon
• 2 tablespoons (28g) butter, melted

How to Make Zucchini Coffee Cake Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare an 8-inch or 9-inch square pan by spraying it with cooking spray.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:
1. All-purpose flour
2. Baking powder
3. Salt
4. Cinnamon

Make sure these ingredients are well combined before moving on.

Step 3: Combine Wet Ingredients

In a large bowl, stir together:
1. Granulated sugar
2. Vegetable oil
3. Egg

Next, add in the milk and mix until smooth.

Step 4: Combine Wet and Dry Mixtures

Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix; it’s okay if there are some lumps.

Step 5: Fold in Zucchini

Gently fold in the shredded zucchini until evenly distributed throughout the batter. Pour this mixture into your prepared pan.

Step 6: Prepare the Topping

In a small bowl, combine:
1. Brown sugar
2. All-purpose flour
3. Cinnamon
4. Melted butter

Sprinkle this mixture evenly over the top of the cake batter.

Step 7: Bake

Place your cake in the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy making this Zucchini Coffee Cake Recipe, which will surely become a favorite in your household!

How to Serve Zucchini Coffee Cake Recipe

Serving your Zucchini Coffee Cake is an enjoyable experience that can be tailored to suit various occasions. Whether it’s a cozy breakfast at home or a gathering with friends, there are plenty of delightful ways to present this delicious treat.

With Fresh Fruits

• Berries: Serve with a mix of fresh strawberries, blueberries, and raspberries for a burst of color and flavor.
• Bananas: A few sliced bananas on the side add natural sweetness and complement the cake well.

With Whipped Cream

• Light Topping: Add a dollop of whipped cream on top of each slice for a creamy texture that enhances the flavors.
• Flavor Variations: Try flavored whipped cream like vanilla or cinnamon for an extra twist.

Pairing with Beverages

• Coffee: This cake pairs excellently with freshly brewed coffee, creating a classic coffee break experience.
• Tea: A warm cup of herbal or black tea can balance the sweetness of the cake nicely.

As a Dessert

• Warm Slices: Serve slices warm with a scoop of vanilla ice cream for an indulgent dessert option.
• Dusting of Powdered Sugar: A light dusting of powdered sugar adds elegance and sweetness to each serving.

How to Perfect Zucchini Coffee Cake Recipe

Perfecting your Zucchini Coffee Cake can elevate your baking game. Here are some handy tips to ensure your cake turns out great every time.

• Bold Use Fresh Zucchini: Use freshly grated zucchini for the best flavor and moisture. Avoid using pre-packaged shredded zucchini as it may lack freshness.
• Bold Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
• Bold Check Oven Temperature: Always check the accuracy of your oven temperature with an oven thermometer. An incorrect temperature can affect baking time and cake texture.
• Bold Add Nuts or Chocolate Chips: For extra flavor and texture, fold in chopped nuts or chocolate chips into the batter before baking.
• Bold Let it Cool Before Slicing: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its structure during slicing.

Best Side Dishes for Zucchini Coffee Cake Recipe

Zucchini Coffee Cake is versatile enough to be enjoyed alongside many side dishes. Here are some fantastic options that pair wonderfully with this treat.

1. Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances the sweetness of the cake.
2. Greek Yogurt Parfait: Layer Greek yogurt with granola and honey for a protein-packed side that complements the cake’s flavors.
3. Scrambled Eggs: Fluffy scrambled eggs make for a hearty breakfast when served alongside slices of zucchini coffee cake.
4. Cottage Cheese: A serving of cottage cheese provides creaminess and protein, making it a filling addition to your meal.
5. Smoothie Bowl: A colorful smoothie bowl topped with nuts and seeds can be a nutritious pairing that’s visually appealing.
6. Scones: Offering scones alongside gives guests more options for their breakfast or snack table, enhancing variety.

Common Mistakes to Avoid

To ensure your Zucchini Coffee Cake turns out perfectly, avoid these common mistakes.

• Using too much zucchini: Adding excess zucchini can make the cake soggy. Stick to 2 cups of shredded zucchini for the best texture.
• Not measuring flour correctly: Too much or too little flour can affect the cake’s structure. Use a kitchen scale or spoon flour into a measuring cup and level it off.
• Overmixing the batter: Mixing too much can lead to a dense cake. Stir until just combined, then fold in the zucchini gently.
• Skipping the oven preheat: Baking in a cold oven can lead to uneven cooking. Always preheat your oven to 350° before baking.
• Ignoring doneness tests: Relying solely on baking time can result in underbaking or overbaking. Check for doneness using a toothpick; it should come out clean when inserted into the center.

Refrigerator Storage

• Store Zucchini Coffee Cake in an airtight container.
• It will last up to 3-4 days in the refrigerator.

Freezing Zucchini Coffee Cake Recipe

• Wrap individual slices in plastic wrap and then place them in a freezer bag.
• The coffee cake can be frozen for up to 3 months.

Reheating Zucchini Coffee Cake Recipe

• Oven: Preheat to 350°F and heat for about 10-15 minutes until warm.
• Microwave: Heat individual slices on high for 20-30 seconds, checking frequently.
• Stovetop: Place a slice in a skillet over medium-low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

What makes this Zucchini Coffee Cake different?

The addition of cinnamon gives this cake a warm flavor that complements the zucchini, making it taste similar to apple cake.

Can I use other types of squash?

Yes, you can substitute zucchini with yellow squash or other mild varieties, but adjust cooking times accordingly based on moisture content.

How do I make this Zucchini Coffee Cake recipe gluten-free?

You can replace all-purpose flour with a gluten-free flour blend. Just ensure that it has xanthan gum for proper structure.

Can I add nuts or chocolate chips?

Absolutely! Feel free to add chopped nuts or chocolate chips to the batter for extra flavor and texture.

How should I serve Zucchini Coffee Cake?

This cake is perfect as a breakfast treat or an afternoon snack. Serve it warm with coffee or tea!

Final Thoughts

This Zucchini Coffee Cake Recipe is not only delicious but also versatile. You can easily customize it by adding your favorite ingredients like nuts or chocolate chips. Give it a try, and enjoy this delightful twist on traditional coffee cake!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cinnamon Zucchini Coffee Cake

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful flavors of Cinnamon Zucchini Coffee Cake, a perfect blend of warm cinnamon and moist zucchini that will tantalize your taste buds. This easy-to-make Zucchini Coffee Cake is ideal for breakfast, brunch, or as a charming dessert for gatherings. The subtle sweetness of shredded zucchini mimics apples, creating a unique flavor profile that everyone will love. With straightforward steps and common ingredients, this recipe is accessible for bakers of all levels. Whether enjoyed with coffee, tea, or fresh fruits, this cake promises to be a hit in any household.

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Ingredients

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• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¾ cup granulated sugar
• ¼ cup vegetable oil
• 1 large egg
• ½ cup milk
• 2 cups shredded zucchini

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Instructions

1. Preheat your oven to 350°F (175°C) and spray an 8-inch or 9-inch square pan with cooking spray.
2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
3. In a large bowl, mix sugar, vegetable oil, and egg until combined; then add milk and stir until smooth.
4. Gradually mix the dry ingredients into the wet mixture until just combined; do not overmix.
5. Fold in shredded zucchini gently until evenly dispersed in the batter.
6. Pour the batter into the prepared pan.
7. In a small bowl, combine brown sugar, flour, cinnamon, and melted butter for the topping; sprinkle it over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 14g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg