Zucchini Coffee Cake

Heavenly Zucchini Coffee Cake: A Perfect Blend of Sweetness and Moisture

Indulge in the irresistible combination of zucchini, cinnamon, and pecans with our delightful Zucchini Coffee Cake recipe! This moist and flavorful cake is the perfect treat to enjoy alongside your morning coffee or as a satisfying afternoon snack. With its tender crumb, subtle sweetness, and crunchy pecan topping, this zucchini coffee cake is sure to become a favorite in your baking repertoire. Join us as we explore the simple steps to create this heavenly dessert that celebrates the abundance of summer zucchini in the most delicious way.

Ingredients

Produce

  • 1 Zucchini (10 ounces), medium

Refrigerated

  • 2 Eggs

Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract
  • 1 1/2 cups White sugar

Nuts & Seeds

  • 1 cup Pecans, chopped

Dairy

  • 1 cup Butter, softened
  • 1 cup Sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
  2. Prepare Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. Prepare Batter: In a large mixing bowl, combine the softened butter and white sugar. Beat with a mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
  5. Add Sour Cream: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
  6. Fold in Zucchini and Pecans: Gently fold the grated zucchini and chopped pecans into the batter until evenly distributed.
  7. Transfer to Baking Dish: Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.
  8. Make Topping: In a small bowl, mix together the brown sugar and cinnamon. Sprinkle the cinnamon sugar mixture evenly over the top of the batter.
  9. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  10. Cool and Serve: Allow the coffee cake to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Cook Notes and Variations

  • Glaze Option: For an extra touch of sweetness, drizzle the cooled coffee cake with a simple glaze made from powdered sugar and milk or lemon juice.
  • Additions: Feel free to customize your zucchini coffee cake by adding other mix-ins such as chocolate chips, raisins, or shredded coconut for added texture and flavor.
  • Dairy-Free Version: To make this recipe dairy-free, substitute the butter with a dairy-free margarine or coconut oil, and use dairy-free sour cream or yogurt.

Keto and Low Carb Versions

Keto Version

For a keto-friendly version of this zucchini coffee cake, substitute almond flour or coconut flour for the all-purpose flour, and use a keto-friendly sweetener such as erythritol or stevia in place of the white and brown sugars. Adjust the amounts of sweetener to taste, and use full-fat coconut cream or a dairy-free sour cream alternative to maintain moisture and richness.

Low Carb Version

To make a low-carb version of this coffee cake, follow the keto-friendly adjustments mentioned above. Additionally, you can reduce the amount of sweetener used or omit it altogether, relying on the natural sweetness of the zucchini and vanilla extract for flavor. Be mindful of portion sizes to keep your carb intake within your desired range.

Frequently Asked Questions (FAQs)

1. Can I use yellow squash instead of zucchini?

Yes, you can substitute yellow squash for zucchini in this recipe. Both vegetables have a similar texture and moisture content, so the results will be equally delicious.

2. Can I freeze this coffee cake?

Yes, this zucchini coffee cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

3. Can I make this recipe into muffins instead of a cake?

Absolutely! Simply divide the batter evenly among greased muffin tins or use paper liners. Adjust the baking time accordingly, as muffins will bake faster than a large cake.

4. Can I use walnuts instead of pecans?

Yes, walnuts can be substituted for pecans in this recipe. Feel free to use whichever nut you prefer or omit them altogether if you have nut allergies.

5. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will add a tangy flavor and creamy texture to the coffee cake.

In conclusion, our Zucchini Coffee Cake is a delightful way to enjoy the bounty of summer zucchini in a sweet and satisfying dessert. With its moist texture, warm spices, and crunchy pecan topping, this coffee cake is sure to become a favorite among family and friends. Whether enjoyed for breakfast, brunch, or dessert, this zucchini coffee cake is a versatile treat that celebrates the flavors of the season. So gather your ingredients, preheat your oven, and get ready to savor every delicious bite of this irresistible coffee cake!