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Cinnamon Sugar Zucchini Coffee Cake

Cinnamon Sugar Zucchini Coffee Cake for Cozy Mornings

Enjoy a slice of Cinnamon Sugar Zucchini Coffee Cake, a delightful twist on breakfast that combines zucchini and warm cinnamon flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Consider using gluten-free flour for a twist.
  • 1 cup Granulated Sugar Adds essential sweetness.
  • 1/2 cup Light Brown Sugar Contributes moisture and a subtle caramel flavor.
  • 1 tbsp Baking Powder Leavening agent for the cake.
  • 1 tsp Baking Soda Enhances leavening.
  • 1/2 tsp Fine Sea Salt Balances the sweetness.
  • 1 tbsp Ground Cinnamon Infuses warm spice.
  • 1/4 tsp Ground Nutmeg Optional for extra flavor.
  • 2 Large Eggs Make sure they are at room temperature.
  • 1/2 cup Neutral Oil Keeps the cake moist.
  • 1 cup Whole Milk or Buttermilk Buttermilk adds a slight tanginess.
  • 2 tsp Vanilla Extract Adds depth of flavor.
  • 2 cups Fresh Zucchini Grate finely and pat dry.
For the Cinnamon Sugar Mixture
  • 1/2 cup Cinnamon Sugar Mixture Blend of granulated sugar, brown sugar, and cinnamon.
  • 6 tbsp Melted Butter Helps bind the topping.
Optional Mix-Ins
  • 1/2 cup Chopped Toasted Pecans or Walnuts Adds crunchy texture.
  • 1/2 cup Mini Chocolate Chips Fun surprise that adds sweetness.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Box grater
  • whisk
  • Spatula
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and optionally line the bottom with parchment paper.
  2. Grate about two cups of fresh zucchini and pat dry to remove excess moisture.
  3. In a small bowl, combine the granulated sugar, light brown sugar, and ground cinnamon. Mix in the melted butter until crumbly.
  4. In a large bowl, whisk together the all-purpose flour, remaining sugars, baking powder, baking soda, sea salt, and cinnamon.
  5. In another bowl, whisk the eggs, oil, milk, and vanilla. Mix in the zucchini.
  6. Gently fold the wet ingredients into the dry mixture until just combined.
  7. Spread half of the batter in the prepared baking pan. Sprinkle with half of the cinnamon sugar mixture, then dollop the remaining batter on top.
  8. Sprinkle the reserved cinnamon sugar mixture on top and swirl with a knife.
  9. Bake for 30 to 40 minutes until golden and a toothpick comes out with a few crumbs.
  10. Allow to cool for 20 to 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze slices for longer storage.

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