Introduction
Oh hey there, friend! Remember those glorious summer days when the zucchini in your garden (or your neighbor’s garden, no judgment here!) seems to multiply overnight? You look at the counter and think, “Okay, what else can I possibly make with zucchini besides stir-fry?”
Well, let me tell you, this Zucchini Coffee Cake is about to become your new favorite answer! Forget everything you thought you knew about sneaking veggies into treats. This cake is incredibly moist, perfectly spiced, and just the most comforting thing to slice up with your morning coffee or afternoon tea. It’s so simple, so quick, and so utterly delicious, you’ll be hoping for a zucchini surplus!
Why You’ll Love This Recipe
- Fast: Comes together in a flash, perfect for impromptu baking.
- Easy: Simple pantry ingredients and straightforward steps.
- Giftable: Makes a wonderful hostess gift or treat for a friend.
- Crowd-pleasing: Seriously, everyone loves a good, moist coffee cake!
- Uses Zucchini: A delicious way to use up that summer bounty!
Ingredients
Gather ’round the counter, let’s get these goodies ready!
- 2 cups Zucchini: About 1-2 medium zucchinis. Grated finely – no need to peel!
- 1 large Egg: Room temperature is always best for baking!
- 2 tsp Baking powder: Our leavening agent, helps the cake rise beautifully.
- 1/2 cup packed Brown sugar: Adds moisture and that lovely molasses flavor.
- 2 tsp Cinnamon: Warm and cozy, pairs perfectly with zucchini.
- 1 9/16 cups Flour: All-purpose flour works great. Yes, that’s a bit of an unusual measurement, but trust the process!
- 3/4 cup Granulated sugar: For sweetness and structure.
- 1/2 tsp Salt: Balances the sweetness and brings out all the flavors.
- 1/4 cup Vegetable oil: Contributes to that amazing moist texture. Canola or other neutral oil works too.
- 2 tbsp Butter: Melted. Adds richness and flavor.
- 1/2 cup Milk: Any kind works! I usually use whole milk for a richer cake.
How to Make It
Alright, let’s get baking! This is where the magic happens, and I promise it’s super simple.
- Prep Your Zucchini: First things first, grab your grated zucchini. This is a crucial step: place the grated zucchini in a fine-mesh sieve or wrap it in a clean kitchen towel and squeeze out as much excess moisture as you possibly can. Seriously, squeeze it like your life depends on it! Too much water makes for a gummy cake.
- Get the Oven Ready: Preheat your oven to 350°F (175°C). Grease and flour or line an 8 or 9-inch square baking pan or a loaf pan with parchment paper.
- Mix the Dry Stuff: In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt. Give it a good mix to make sure everything is evenly distributed.
- Combine the Wet Stuff: In a separate medium bowl, whisk together the egg, brown sugar, vegetable oil, melted butter, and milk until well combined.
- Bring It All Together: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon just until combined. Be careful not to overmix – a few streaks of flour are okay!
- Fold in Zucchini: Gently fold in the squeezed, grated zucchini. Make sure it’s evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into your prepared pan and spread it evenly. Pop it in the preheated oven.
- Bake Time: Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If using a loaf pan, it might take a little longer, maybe 50-60 minutes.
- Cool: Let the cake cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. Or, if you’re impatient like me sometimes, just let it cool mostly in the pan before slicing!
Substitutions & Additions
Want to jazz things up? Here are some ideas to make this cake your own!
- Streusel Topping: The provided ingredients don’t include a classic streusel, but oh boy, would one be good here! Whisk together 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 tsp cinnamon, and 1/4 cup melted butter until crumbly. Sprinkle over the batter before baking. Divine!
- Chocolate Chips: Because chocolate makes everything better, right? Fold in 1/2 to 1 cup of chocolate chips (milk, semi-sweet, or dark) with the zucchini.
- Nuts: Add 1/2 cup chopped walnuts or pecans for a little crunch.
- Other Spices: A pinch of nutmeg or a little ginger would be lovely alongside the cinnamon.
- Citrus Zest: The zest of one lemon or orange can add a bright, fresh note.
- Different Fat: You could potentially swap some of the oil or butter for applesauce for a slightly lighter cake, though the texture might change slightly.
Tips for Success
A few little secrets to make sure your Zucchini Coffee Cake turns out perfect every time:
- Squeeze That Zucchini! I know I mentioned it, but it’s that important. Excess moisture is the number one culprit for a dense, gummy cake.
- Don’t Overmix: Once you add the wet ingredients to the dry, stir just until they are combined. Overmixing develops the gluten too much, resulting in a tougher cake.
- Room Temp Ingredients: Using ingredients like the egg and milk at room temperature helps them emulsify better and creates a smoother batter, leading to a more tender cake.
- Check for Doneness: Ovens vary! Always use the toothpick test to ensure the cake is fully baked through.
- Cool Properly: While it’s tempting to slice right away, letting the cake cool allows it to set properly.
How to Store It
Once completely cooled, store the cake in an airtight container at room temperature for 2-3 days. For longer storage, you can keep it in the refrigerator for up to a week. It also freezes beautifully! Wrap slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature.
FAQs
Got questions? Let’s see if I can help!
Q: Do I need to peel the zucchini before grating?
A: Nope! The skin is very thin and softens completely during baking. Plus, it adds a little extra fiber and nutrients.
Q: Can I use frozen zucchini?
A: Yes, but make sure it’s fully thawed and squeeze out even more moisture than fresh. Frozen zucchini tends to hold a lot of water.
Q: Can I make this ahead of time?
A: Absolutely! This cake is actually wonderful the day after it’s baked, as the flavors have a chance to meld. Just store it properly once cooled.
Seriously Moist & Easy Zucchini Coffee Cake
This Zucchini Coffee Cake is incredibly moist, perfectly spiced, and just the most comforting thing to slice up with your morning coffee or afternoon tea. It’s so simple, so quick, and so utterly delicious, you'll be hoping for a zucchini surplus!
Equipment
- Fine-mesh sieve or clean kitchen towel For squeezing zucchini
- Oven
- Baking pan 8 or 9-inch square or a loaf pan
- Large bowl
- Medium bowl
- Whisk
- spatula or wooden spoon
- Wooden skewer or toothpick For testing doneness
- Wire rack
Ingredients
Cake Batter
- 2 cup Zucchini About 1-2 medium zucchinis. Grated finely – no need to peel!
- 1 large Egg Room temperature is always best for baking!
- 2 tsp Baking powder Our leavening agent, helps the cake rise beautifully.
- 0.5 cup packed Brown sugar Adds moisture and that lovely molasses flavor.
- 2 tsp Cinnamon Warm and cozy, pairs perfectly with zucchini.
- 1.5625 cups Flour All-purpose flour works great. Yes, that's a bit of an unusual measurement, but trust the process!
- 0.75 cup Granulated sugar For sweetness and structure.
- 0.5 tsp Salt Balances the sweetness and brings out all the flavors.
- 0.25 cup Vegetable oil Contributes to that amazing moist texture. Canola or other neutral oil works too.
- 2 tbsp Butter Melted. Adds richness and flavor.
- 0.5 cup Milk Any kind works! I usually use whole milk for a richer cake.
Instructions
- Prep Your Zucchini: First things first, grab your grated zucchini. This is a crucial step: place the grated zucchini in a fine-mesh sieve or wrap it in a clean kitchen towel and squeeze out as much excess moisture as you possibly can. Seriously, squeeze it like your life depends on it! Too much water makes for a gummy cake.
- Get the Oven Ready: Preheat your oven to 350°F (175°C). Grease and flour or line an 8 or 9-inch square baking pan or a loaf pan with parchment paper.
- Mix the Dry Stuff: In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt. Give it a good mix to make sure everything is evenly distributed.
- Combine the Wet Stuff: In a separate medium bowl, whisk together the egg, brown sugar, vegetable oil, melted butter, and milk until well combined.
- Bring It All Together: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon just until combined. Be careful not to overmix – a few streaks of flour are okay!
- Fold in Zucchini: Gently fold in the squeezed, grated zucchini. Make sure it's evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into your prepared pan and spread it evenly. Pop it in the preheated oven.
- Bake Time: Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If using a loaf pan, it might take a little longer, maybe 50-60 minutes.
- Cool: Let the cake cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. Or, if you're impatient like me sometimes, just let it cool mostly in the pan before slicing!
Notes
Why You'll Love This Recipe:
- Fast: Comes together in a flash, perfect for impromptu baking.
- Easy: Simple pantry ingredients and straightforward steps.
- Giftable: Makes a wonderful hostess gift or treat for a friend.
- Crowd-pleasing: Seriously, everyone loves a good, moist coffee cake!
- Uses Zucchini: A delicious way to use up that summer bounty! Substitutions & Additions:
- Streusel Topping: The provided ingredients don't include a classic streusel, but oh boy, would one be good here! Whisk together 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 tsp cinnamon, and 1/4 cup melted butter until crumbly. Sprinkle over the batter before baking. Divine!
- Chocolate Chips: Because chocolate makes everything better, right? Fold in 1/2 to 1 cup of chocolate chips (milk, semi-sweet, or dark) with the zucchini.
- Nuts: Add 1/2 cup chopped walnuts or pecans for a little crunch.
- Other Spices: A pinch of nutmeg or a little ginger would be lovely alongside the cinnamon.
- Citrus Zest: The zest of one lemon or orange can add a bright, fresh note.
- Different Fat: You could potentially swap some of the oil or butter for applesauce for a slightly lighter cake, though the texture might change slightly. Tips for Success:
- Squeeze That Zucchini! I know I mentioned it, but it's that important. Excess moisture is the number one culprit for a dense, gummy cake.
- Don't Overmix: Once you add the wet ingredients to the dry, stir just until they are combined. Overmixing develops the gluten too much, resulting in a tougher cake.
- Room Temp Ingredients: Using ingredients like the egg and milk at room temperature helps them emulsify better and creates a smoother batter, leading to a more tender cake.
- Check for Doneness: Ovens vary! Always use the toothpick test to ensure the cake is fully baked through.
- Cool Properly: While it's tempting to slice right away, letting the cake cool allows it to set properly. How to Store It: Once completely cooled, store the cake in an airtight container at room temperature for 2-3 days. For longer storage, you can keep it in the refrigerator for up to a week. It also freezes beautifully! Wrap slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature. FAQs:
- Q: Do I need to peel the zucchini before grating?
A: Nope! The skin is very thin and softens completely during baking. Plus, it adds a little extra fiber and nutrients.
- Q: Can I use frozen zucchini?
A: Yes, but make sure it's fully thawed and squeeze out even more moisture than fresh. Frozen zucchini tends to hold a lot of water.
- Q: Can I make this ahead of time?
A: Absolutely! This cake is actually wonderful the day after it's baked, as the flavors have a chance to meld. Just store it properly once cooled.
- Fast: Comes together in a flash, perfect for impromptu baking.
- Easy: Simple pantry ingredients and straightforward steps.
- Giftable: Makes a wonderful hostess gift or treat for a friend.
- Crowd-pleasing: Seriously, everyone loves a good, moist coffee cake!
- Uses Zucchini: A delicious way to use up that summer bounty! Substitutions & Additions:
- Streusel Topping: The provided ingredients don't include a classic streusel, but oh boy, would one be good here! Whisk together 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 tsp cinnamon, and 1/4 cup melted butter until crumbly. Sprinkle over the batter before baking. Divine!
- Chocolate Chips: Because chocolate makes everything better, right? Fold in 1/2 to 1 cup of chocolate chips (milk, semi-sweet, or dark) with the zucchini.
- Nuts: Add 1/2 cup chopped walnuts or pecans for a little crunch.
- Other Spices: A pinch of nutmeg or a little ginger would be lovely alongside the cinnamon.
- Citrus Zest: The zest of one lemon or orange can add a bright, fresh note.
- Different Fat: You could potentially swap some of the oil or butter for applesauce for a slightly lighter cake, though the texture might change slightly. Tips for Success:
- Squeeze That Zucchini! I know I mentioned it, but it's that important. Excess moisture is the number one culprit for a dense, gummy cake.
- Don't Overmix: Once you add the wet ingredients to the dry, stir just until they are combined. Overmixing develops the gluten too much, resulting in a tougher cake.
- Room Temp Ingredients: Using ingredients like the egg and milk at room temperature helps them emulsify better and creates a smoother batter, leading to a more tender cake.
- Check for Doneness: Ovens vary! Always use the toothpick test to ensure the cake is fully baked through.
- Cool Properly: While it's tempting to slice right away, letting the cake cool allows it to set properly. How to Store It: Once completely cooled, store the cake in an airtight container at room temperature for 2-3 days. For longer storage, you can keep it in the refrigerator for up to a week. It also freezes beautifully! Wrap slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature. FAQs:
- Q: Do I need to peel the zucchini before grating?
A: Nope! The skin is very thin and softens completely during baking. Plus, it adds a little extra fiber and nutrients.
- Q: Can I use frozen zucchini?
A: Yes, but make sure it's fully thawed and squeeze out even more moisture than fresh. Frozen zucchini tends to hold a lot of water.
- Q: Can I make this ahead of time?
A: Absolutely! This cake is actually wonderful the day after it's baked, as the flavors have a chance to meld. Just store it properly once cooled.