Description
Indulge in the delightful flavors of cinnamon and zucchini with this moist and tender Cinnamon Sugar Zucchini Coffee Cake. Perfect for a sweet breakfast treat or afternoon snack!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1 ½ cups finely grated zucchini (moisture squeezed out)
For the Cinnamon Sugar Swirl:
- ⅓ cup brown sugar
- 1 ½ teaspoons ground cinnamon
For the Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter (cold and cubed)
Instructions
- Preheat the oven and prep the pan: Preheat the oven to 350°F and grease a 9×9-inch baking pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla and sour cream. Stir in the grated zucchini.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Prepare the swirl and topping: Mix the brown sugar and cinnamon for the swirl. Combine the crumb topping ingredients and create coarse crumbs.
- Assemble and bake: Pour half the batter into the prepared pan, sprinkle with the cinnamon sugar swirl, add the remaining batter, and top with the crumb mixture. Bake for 45–50 minutes until a toothpick inserted in the center comes out clean. Cool before slicing.
Notes
- This cake is a great way to use extra zucchini.
- Can be made a day ahead.
- Store leftovers covered at room temperature for up to 3 days.
