Cinnamon Sugar Zucchini Coffee Cake Recipe

I made a Cinnamon Zucchini Coffee Cake in about 10 minutes that includes two unexpected layers of cinnamon sugar.

I used to be suspicious of veggies in desserts, but this Cinnamon Zucchini Coffee Cake changed my mind. It really takes about 10 minutes to make, it even has two layers of cinnamon sugar that you cant ignore.

What hooked me was the contrast between warm spice and the fresh grated zucchini, plus a bit of plain Greek yogurt that keeps every slice moist without being weird. I’m messy in the kitchen, I overbake sometimes, but this one forgives those mistakes and still comes out addictive.

Every bite has a stripe of sweet cinnamon, I cant help but wonder where this cake’s been all my life.

Ingredients

• All purpose flour: gives structure and carbs, makes cake soft but heavy if overmixed.
• Zucchini: adds moisture and fiber mild flavor, keeps cake tender and less sweet.
• Eggs: bind ingredients and add protein, give lift and a bit of richness.
• Greek yogurt: brings tang, protein and moisture it replaces some fat for denser crumb.
• Granulated sugar: sweetens, helps browning and texture, too much can make it overly sweet.
• Cinnamon: warm spice, low calories, adds aroma and depth without extra sugar.
• Butter: adds flavor and tenderness, melts into layers, boosts richness and it’s mouthfeel.

Ingredient Quantities

• 2 cups all purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup plain Greek yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini packed about 1 medium
• 1 cup granulated sugar divided for the two cinnamon layers
• 3 teaspoons ground cinnamon divided for the two cinnamon layers
• 4 tablespoons unsalted butter melted for brushing between layers

How to Make this

1. Preheat oven to 350F and grease an 8×8 or 9×9 inch pan, line with parchment if you have it for easier slicing later.

2. In a bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

3. In another bowl beat 2 large eggs, then add 1/2 cup vegetable oil, 1/2 cup plain Greek yogurt or sour cream and 1 teaspoon vanilla extract; mix until smooth.

4. Pour the wet mixture into the dry ingredients and stir until just combined, dont overmix.

5. Grate 1 1/2 cups packed zucchini (about 1 medium), squeeze out excess moisture with a clean towel or paper towels and fold the zucchini into the batter.

6. Divide batter roughly in half and spread half into the prepared pan in an even layer.

7. Mix 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon and sprinkle evenly over the first batter layer, then brush with 2 tablespoons melted unsalted butter.

8. Spread the remaining batter over the cinnamon layer, then sprinkle the remaining 1/2 cup sugar mixed with 1 1/2 teaspoons cinnamon on top and brush with the last 2 tablespoons melted butter.

9. Bake at 350F for 35 to 45 minutes until golden and a toothpick inserted in the center comes out with moist crumbs but not wet batter, let cool in the pan 10 to 15 minutes.

10. Slice and serve warm or at room temp, store leftovers covered at room temp up to 2 days or refrigerated up to 4 days.

Equipment Needed

1. 8×8 or 9×9 inch baking pan (greased, parchment helps for easier slicing)
2. 2 mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons
4. Whisk (or fork) and a rubber spatula for folding the batter, dont overmix
5. Box grater plus a clean kitchen towel or paper towels to squeeze out zucchini moisture
6. Pastry brush or small spoon to brush melted butter between layers
7. Toothpick or cake tester to check doneness
8. Oven mitts and a sharp knife for slicing after it cools a bit

FAQ

Cinnamon Sugar Zucchini Coffee Cake Recipe Substitutions and Variations

• All purpose flour (2 cups): swap with 2 cups whole wheat pastry flour for a nuttier, slightly denser cake, or use a 1-to-1 gluten free all purpose blend that contains xanthan gum if you need gluten free. With whole wheat pastry you might add 1-2 tablespoons extra yogurt or milk if the batter seems dry.
• Vegetable oil (1/2 cup): use 1/2 cup melted unsalted butter for richer flavor, or 1/2 cup unsweetened applesauce to cut fat and keep it moist, applesauce gives a softer, more cake-like crumb.
• Plain Greek yogurt or sour cream (1/2 cup): replace with 1/2 cup buttermilk or plain regular yogurt, if using buttermilk there’s no need to change other liquids.
• Eggs (2 large): make 2 flax eggs for an egg-free version by mixing 2 tablespoons ground flaxseed with 6 tablespoons water, let sit 5 minutes; cake will be slightly denser but holds together fine.

Pro Tips

1) Squeeze the zucchini like you mean it. Use a clean dish towel or cheesecloth and wring out until hardly any liquid comes out, otherwise the batter gets watery and the bars turn out gummy.

2) Measure flour the right way: fluff the flour, spoon it into the cup and level with the back of a knife. If you scoop with the cup you’ll end up with too much flour and dry dense results.

3) Make the cinnamon layers even by sprinkling from a little height and then gently patting them down so they dont clump or slide when you add the top batter. Brush the butter in thin even strokes so some parts dont get soaked and others stay dry.

4) Let it cool more than you think before slicing. The bars continue to set as they cool so cutting too soon makes a mess, and if you want cleaner slices chill for 20 to 30 minutes in the fridge.