Cinnamon Zucchini Coffee Cake
This Cinnamon Zucchini Coffee Cake is a moist and flavorful treat, perfect for breakfast or a snack. With the subtle sweetness of zucchini and a touch of cinnamon, it's sure to please anyone who enjoys a delicious baked good.
Equipment
- 1 mixing bowl
- 1 grater
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula
- 1 9x9 inch baking pan
- 1 oven
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- ¼ cup chopped nuts (optional)
- ¼ cup brown sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the 9x9 inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk together until well mixed.
- In a separate bowl, beat the egg, then add the vegetable oil and vanilla extract. Mix until combined.
- Add the wet ingredients to the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the grated zucchini and the optional chopped nuts, if using.
- Pour the batter into the prepared baking pan and spread it evenly.
- In a small bowl, combine the brown sugar and the additional ground cinnamon. Sprinkle this mixture evenly over the top of the batter.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the coffee cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
This coffee cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
For an extra touch, consider adding a drizzle of glaze on top or a sprinkle of powdered sugar before serving.