Why Make This Recipe
Zucchini Coffee Cake brings together the delightful flavors of spices and the natural moisture of zucchini. It’s a fantastic way to enjoy a sweet treat that feels light and wholesome. This cake is perfect for breakfast, dessert, or an afternoon snack. It’s an easy recipe that uses basic ingredients, making it a great choice for bakers of all levels. Plus, the addition of zucchini adds a nice nutritional boost without compromising on taste!
How to Make Zucchini Coffee Cake
Ingredients:
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs and vanilla extract, whisking until smooth.
- Stir in the grated zucchini.
- In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the nuts if using.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool, then dust with powdered sugar if desired before serving.
How to Serve Zucchini Coffee Cake
Zucchini Coffee Cake is perfect to enjoy warm or at room temperature. You can serve it plain, or with a dusting of powdered sugar on top. It goes well with a nice cup of coffee or tea. For a special touch, consider adding a dollop of whipped cream or a side of fresh fruit.
How to Store Zucchini Coffee Cake
To store Zucchini Coffee Cake, let it cool completely, then cover it with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to slice it before freezing, so you can easily take out individual pieces when you want to enjoy some.
Tips to Make Zucchini Coffee Cake
- Make sure to grate the zucchini finely to blend it well into the batter.
- You can squeeze out excess moisture from the grated zucchini using a clean kitchen towel if you prefer a denser cake.
- Experiment with different spices like ginger or allspice for a unique flavor twist.
- If you do not want to use nuts, you can leave them out or substitute them with chocolate chips for extra sweetness.
Variations
You can switch it up by adding chocolate chips, dried fruits, or even coconut for a different flavor experience. You can also replace some of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw it and drain any excess liquid before adding it to the batter.
2. Can I make this coffee cake vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon flaxseeds mixed with 2.5 tablespoons water per egg) and use a plant-based oil instead.
3. How can I make this cake more flavorful?
You can add a teaspoon of almond extract for a nutty flavor, or increase the spices like cinnamon and nutmeg to enhance the taste.