why make this recipe
Zucchini Coffee Cake is a delightful way to enjoy a classic treat while sneaking in some vegetables. It makes a perfect breakfast or snack option, combining the sweetness of sugar and spices with the moistness from grated zucchini. This recipe is great for using up excess zucchini during the harvest season, and it’s an easy way to impress your family and friends with a unique and delicious dessert.
how to make Zucchini Coffee Cake
Ingredients:
- 2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup chopped walnuts (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a mixing bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the walnuts.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
how to serve Zucchini Coffee Cake
You can serve Zucchini Coffee Cake warm or at room temperature. It pairs nicely with a cup of coffee or tea. You can enjoy it plain, or add a dusting of powdered sugar on top for an extra touch. It is also delicious with a scoop of whipped cream or a dollop of yogurt.
how to store Zucchini Coffee Cake
To store Zucchini Coffee Cake, first let it cool completely. Once cooled, place it in an airtight container or cover it with plastic wrap. It will stay fresh at room temperature for about 2-3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to package it well to prevent freezer burn.
tips to make Zucchini Coffee Cake
- Make sure to drain excess moisture from the grated zucchini using a clean kitchen towel or paper towels before adding it to the batter. This helps prevent the cake from becoming too soggy.
- For a richer flavor, you can substitute half the sugar with brown sugar, which adds a nice caramel taste.
- Feel free to add other spices like ginger or cardamom for a unique kick.
- If you don’t like walnuts, you can omit them or replace them with chocolate chips or dried fruit.
variation
You can easily turn Zucchini Coffee Cake into a chocolate version. Just replace 1/2 cup of the all-purpose flour with unsweetened cocoa powder. This makes a delightful chocolatey cake that still keeps the moisture from the zucchini.
FAQs
Q: Can I use frozen zucchini?
A: Yes, you can use frozen zucchini! Just make sure to thaw and drain excess moisture before using it in the recipe.
Q: Is Zucchini Coffee Cake healthy?
A: It can be a healthier dessert option since it includes zucchini, which is a vegetable. However, it does contain sugar and oil, so enjoy it in moderation!
Q: Can I make this cake gluten-free?
A: Yes, you can use a 1:1 gluten-free baking blend instead of all-purpose flour to make it gluten-free.