Zucchini Coffee Cake: A Cozy Treat for Any Day
As the cool breeze of autumn sweeps in, wrapping us in a comforting embrace, there’s something undeniably nostalgic about baking with fresh ingredients from the garden. One of my all-time favorites is a delightful Zucchini Coffee Cake. Picture this: a golden brown cake that’s soft and tender, kissed with hints of cinnamon, and offering a hidden treasure of shredded zucchini that keeps it moist and flavorful. This is the perfect recipe for those chilly mornings when you need something to warm your heart or to share during a cozy afternoon with friends. It’s packed with wholesome ingredients and is an excellent way to enjoy summer’s bounty year-round. Trust me on this one; this is a cozy treat you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy days or spontaneous gatherings.
- Family-friendly, making it a great way to sneak veggies into the kids’ diets.
- Moist and tender texture that remains delicious even after a couple of days.
- Versatile—you can customize it with your favorite nuts or chocolate for an indulgent twist.
- Aromatic with warm spices, filling your kitchen with cozy scents that evoke fond memories.
What You’ll Need
To create this delightful Zucchini Coffee Cake, gather these simple ingredients:
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts or chocolate chips (optional)
Let’s Make It Together
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until creamy and smooth.
- Add the eggs and vanilla extract, mixing until well combined and slightly fluffy.
- In another bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated zucchini and your choice of chopped nuts or chocolate chips for that extra touch.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving, and enjoy the cozy aroma that fills your kitchen!
Delicious Variations to Try
- Chocolate Chip Zucchini Cake: Fold in 1/2 cup of dark chocolate chips for an indulgent treat that everyone will love.
- Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for a rich, crunchy texture that contrasts beautifully with the soft cake.
- Zesty Lemon: Incorporate the zest of one lemon into the batter for a bright, zesty twist that brightens up this cozy classic.
- Creamy Frosting: Top your cooled cake with a simple cream cheese frosting for an extra layer of indulgence that is oh-so yummy!
Chef Emma’s Helpful Tips
- Make-Ahead Advice: This cake actually gets better with time! You can bake it a day or two in advance and store it in an airtight container.
- Grating Zucchini: Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This helps the cake maintain a light texture.
- Slicing Tips: Use a sharp serrated knife for slicing to avoid tearing the cake. A sawing motion works best for a clean cut!
- Storing Leftovers: Keep your Zucchini Coffee Cake well-wrapped at room temperature for up to three days. For longer storage, you can freeze it for up to a month—just thaw it at room temperature when you’re ready to enjoy!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice
- Calories: 180
- Carbs: 24g
- Sugar: 11g
- Fat: 7g
- Protein: 3g
- Sodium: 140mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! You can bake it a day ahead and store it in an airtight container.
- Can I use different ingredients? Of course! Feel free to substitute with whole wheat flour or use coconut oil instead of vegetable oil for a different flavor.
- How do I store leftovers? Wrap them tightly in plastic wrap or store them in an airtight container at room temperature.
- How long does it last? The cake is best enjoyed within three days at room temperature, or it can be frozen for up to a month for later enjoyment.
Wrapping It Up
Whenever you find yourself longing for a cozy slice of nostalgia, this Zucchini Coffee Cake is your answer. Whether it’s a rainy afternoon or a chilly morning with coffee in hand, this cake brings warmth and smiles to the table. Save this Zucchini Coffee Cake to your baking board so it’s ready when you need a cozy treat! Happy baking, dear friends!
Print
Zucchini Coffee Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Zucchini Coffee Cake that is soft, tender, and kissed with hints of cinnamon, perfect for chilly mornings or cozy afternoons.
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until creamy and smooth.
- Add the eggs and vanilla extract, mixing until well combined and slightly fluffy.
- In another bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated zucchini and your choice of chopped nuts or chocolate chips.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
This cake gets better with time! Wrap it in an airtight container for up to three days, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 11g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini cake, coffee cake, fall baking, healthy dessert, easy cake