Introduction
Oh, friends, do you remember those cozy mornings with the smell of cinnamon wafting through the house? This Cinnamon Zucchini Coffee Cake brings all those warm, fuzzy feelings right back, and guess what? It’s incredibly simple to make! It’s the kind of recipe you’ll want to whip up on a lazy weekend morning, a busy weeknight when you need a little pick-me-up, or even to share with friends because it’s just that good.
Why You’ll Love This Recipe
- Fast: From start to finish, you can have this delightful cake in your oven in under 20 minutes!
- Easy: Seriously, no fancy equipment or complicated techniques required. If you can stir, you can make this cake!
- Giftable: Baked in a simple pan, it makes a wonderful, thoughtful gift for neighbors, teachers, or anyone who deserves a sweet surprise.
- Crowd-pleasing: The combination of tender cake, sweet cinnamon, and a delightful crumble topping is a guaranteed hit with everyone.
Ingredients
Let’s gather our goodies! Don’t worry if you don’t have exact measurements for the zucchini; it’s a forgiving recipe.
For the Cake:
- 1 ½ cups (186g) all-purpose flour: The foundation of our yummy cake.
- 2 teaspoons baking powder: This is our little secret for a perfectly fluffy cake.
- 1 teaspoon cinnamon: The star spice that makes this a coffee cake!
- ½ teaspoon salt: Just a pinch to balance out all those sweet flavors.
- ¾ cup (150g) granulated sugar: For that classic sweetness we all love.
- ¼ cup (60ml) vegetable oil: This is key to keeping our cake super moist!
- 1 large egg: To bind everything together and add richness.
- ½ cup (118ml) milk: For a tender crumb. Any milk will do!
- 2 cups (approx 206g) shredded zucchini: Don’t skip this! It makes the cake unbelievably moist and you won’t even taste it, I promise! (From approximately 1 large or 2 small zucchini)
For the Topping:
- ½ cup (100g) packed brown sugar: Adds a lovely caramel note to our crumble.
- 1 tablespoon (8g) all-purpose flour: Helps create that perfect crumbly texture.
- 1 teaspoon cinnamon: Double the cinnamon, double the fun!
- 2 tablespoons (28g) butter, melted: The magic ingredient that brings our topping to life.
How to Make It
Ready to bake some magic? It’s as easy as 1, 2, 3!
- Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan or a 9-inch round cake pan. This helps prevent sticking, so every slice comes out beautifully.
- Mix the Dry Stuff: In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and granulated sugar. Give it a good stir to make sure everything is well combined.
- Add the Wet Stuff: Now, pour in the vegetable oil and crack in your egg. Whisk it all together until it’s just combined. It might look a little thick at this stage, and that’s okay!
- Incorporate the Milk: Pour in the milk and whisk until the batter is smooth. Don’t overmix – just until you don’t see any dry flour streaks.
- The Secret Ingredient: Gently fold in the shredded zucchini. I like to squeeze out just a little bit of excess moisture from the zucchini before adding it, but don’t go overboard – a little moisture is good!
- Pour into Pan: Spoon the batter evenly into your prepared baking pan. Smooth the top with a spatula.
- Whip Up the Topping: In a small bowl, combine the brown sugar, flour, and cinnamon for the topping. Pour in the melted butter and stir with a fork until it forms a crumbly mixture.
- Sprinkle and Bake: Sprinkle the topping evenly over the batter in the pan. Now, pop it into your preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the cake cool in the pan for about 10-15 minutes before slicing and serving. It’s delicious warm, but also fantastic at room temperature!
Substitutions & Additions
Feeling adventurous? Here are a few ways to make this cake your own!
- For a Nutty Crunch: Add ½ cup of chopped walnuts or pecans to the topping mixture for an extra layer of texture and flavor.
- Spice it Up: A pinch of nutmeg or allspice in the cake batter can add a warm, complex spice profile.
- Citrus Zest: A tablespoon of lemon or orange zest added to the batter can brighten up the flavors beautifully.
- Gluten-Free? You can try using a good quality gluten-free all-purpose flour blend in place of the regular flour. You might need to adjust baking time slightly.
- Dairy-Free? Swap the milk for your favorite dairy-free alternative like almond, soy, or oat milk. For the topping, use a dairy-free butter alternative.
Tips for Success
A few little secrets from my kitchen to yours:
- Don’t Over-Shred: You want shredded zucchini, not zucchini puree. A box grater works perfectly!
- Squeeze (But Not Too Much): As I mentioned, gently squeezing out some excess water from the zucchini before adding it to the batter helps prevent a soggy cake. Just press it in a clean kitchen towel or paper towels.
- Room Temperature Ingredients: While this recipe is forgiving, using room temperature egg and milk can help them incorporate more smoothly into the batter.
- Prep Ahead: You can shred the zucchini a day in advance and store it in an airtight container in the refrigerator. The dry ingredients for the cake and topping can also be mixed and stored separately until you’re ready to bake.
How to Store It
This cake is so good, it might not last long! But if you do have leftovers, here’s how to keep them fresh:
Once the cake has cooled completely, store it in an airtight container at room temperature for up to 3 days. If it’s particularly warm where you live, you can also refrigerate it, though it might dry out slightly. You can also freeze slices wrapped tightly in plastic wrap and then in a freezer bag for up to 3 months. Thaw at room temperature before enjoying.
FAQs
Can I really not taste the zucchini?
Honestly, you won’t! The zucchini adds incredible moisture and tenderness, but the cinnamon and sugar are the dominant flavors. It’s our little healthy secret!
What kind of pan should I use?
An 8×8 inch square baking pan or a 9-inch round cake pan are ideal. You can also use muffin tins for individual coffee cake muffins – just adjust the baking time!
Can I make this ahead of time?
Yes! The cake is delicious at room temperature and holds up well. You can also bake it the day before and store it at room temperature.
What’s the best way to serve this coffee cake?
It’s perfect on its own, with a cup of your favorite coffee or tea. A dollop of whipped cream or a drizzle of cream cheese frosting can also be a delightful addition!
Cinnamon Zucchini Coffee Cake
Equipment
- 8x8 inch baking pan or 9-inch round cake pan
- Large bowl
- Small bowl
- Whisk
- Fork
- Spatula
- Box grater
Ingredients
For the Cake
- 1.5 cups all-purpose flour (186g)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 0.75 cup granulated sugar (150g)
- 0.25 cup vegetable oil (60ml)
- 1 large egg
- 0.5 cup milk (118ml)
- 2 cups shredded zucchini (approx 206g)
For the Topping
- 0.5 cup packed brown sugar (100g)
- 1 tablespoon all-purpose flour (8g)
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted (28g)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking pan or a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and granulated sugar.
- Pour in the vegetable oil and crack in the egg. Whisk until just combined.
- Pour in the milk and whisk until the batter is smooth. Do not overmix.
- Gently fold in the shredded zucchini. Squeeze out a little excess moisture first.
- Spoon the batter evenly into the prepared baking pan and smooth the top.
- In a small bowl, combine the brown sugar, flour, and cinnamon for the topping. Pour in the melted butter and stir with a fork until crumbly.
- Sprinkle the topping evenly over the batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before slicing and serving.