Can I make Cinnamon Zucchini Coffee Cake with large zucchini?

Yes. Large zucchini can work well in Cinnamon Zucchini Coffee Cake. Wash the zucchini and shred it with a box grater. If a very mature zucchini has large, tough seeds, remove those before grating. If the shredded zucchini seems unusually watery, gently remove some excess moisture without squeezing it completely dry.

Why is my zucchini coffee cake too wet?

Excess moisture can come from particularly watery zucchini or from removing the cake from the oven too soon. Bake until a toothpick inserted into the center comes out clean without wet batter. Accurate flour measurements are also important because the flour provides structure and balances the moisture from the shredded zucchini.

Can I add nuts to Cinnamon Zucchini Coffee Cake?

Yes. Chopped walnuts or pecans are excellent additions if you want extra crunch. They complement the cinnamon and brown sugar flavors without overwhelming the tender zucchini cake. You can fold chopped nuts into the batter or add some to the cinnamon topping before baking.

Easy Cinnamon Zucchini Coffee Cake

Name: Cinnamon Zucchini Coffee Cake
Prep time: 15 min
Cook time: PT-496194H18M2S
Total time: PT-496194H18M2S
Cuisine: American
Ingredients: 1 1/2 cups (186 g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3/4 cup (150 g) granulated sugar; 1/4 cup (60 ml) vegetable oil; 1 large egg; 1/2 cup (118 ml) milk; 2 cups (about 206 g) shredded zucchini, approximately 1 large or 2 small zucchini; 1/2 cup (100 g) packed brown sugar, for the topping; 1 tablespoon (8 g) all-purpose flour, for the topping; 1 teaspoon ground cinnamon, for the topping; 2 tablespoons (28 g) butter, melted, for the topping

Description

Cinnamon Zucchini Coffee Cake is a moist, tender breakfast cake made with freshly shredded zucchini, warm cinnamon, and a buttery brown sugar topping. It combines the comforting flavor of classic coffee cake with the moisture of zucchini bread, making it perfect for breakfast, brunch, an afternoon snack, or dessert.

Ingredients

Scale

1 1/2 cups (186 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (150 g) granulated sugar
1/4 cup (60 ml) vegetable oil
1 large egg
1/2 cup (118 ml) milk
2 cups (about 206 g) shredded zucchini, approximately 1 large or 2 small zucchini
1/2 cup (100 g) packed brown sugar, for the topping
1 tablespoon (8 g) all-purpose flour, for the topping
1 teaspoon ground cinnamon, for the topping
2 tablespoons (28 g) butter, melted, for the topping

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Instructions

Preheat the oven to 350°F (175°C). Coat an 8-inch or 9-inch square baking pan with cooking spray.
Whisk 1 1/2 cups flour, baking powder, 1 teaspoon cinnamon, and salt together in a medium bowl until evenly combined.
In a large bowl, stir together the granulated sugar, vegetable oil, and egg. Add the milk and mix until combined.
Add the dry ingredients to the wet ingredients and stir just until no dry streaks of flour remain. Avoid overmixing.
Gently fold the shredded zucchini into the batter until evenly distributed.
Spread the batter evenly in the prepared baking pan.
Make the topping by stirring together the brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and melted butter until combined.
Sprinkle the cinnamon brown sugar topping evenly over the cake batter.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean without wet batter.
Allow the Cinnamon Zucchini Coffee Cake to cool before slicing and serving.

Notes

There is usually no need to squeeze the shredded zucchini dry unless it is exceptionally watery.
Use a box grater to shred the zucchini. Smaller shreds blend more easily into the finished cake.
Do not overmix the batter after adding the flour, as this can make the cake dense or tough.
Both glass and metal square baking pans can be used.
Check doneness by inserting a toothpick into the center of the cake; it should come out clean.
The recipe can be doubled and baked in a 9-by-13-inch pan. Adjust baking time as needed and check the center for doneness.
Chopped walnuts or pecans can be added for extra crunch.
Regular milk or an unsweetened non-dairy milk may be used.
Store cooled leftovers tightly covered or in an airtight container. Individual slices may also be wrapped and frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 216 kcal
Sugar: 22 g
Sodium: 127 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0.1 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 22 mg