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Zucchini Coffee Cake

A moist and comforting Zucchini Coffee Cake that's perfect for breakfast or as a delightful afternoon snack, featuring a warm blend of spices and optional add-ins like nuts or chocolate chips.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups grated zucchini, moisture squeezed out Ensure to squeeze out excess moisture.
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil) Can substitute with applesauce for a healthier option.
  • 3 large eggs Use room temperature for best results.
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour For gluten-free, substitute with a gluten-free flour blend.
  • 1 teaspoon baking powder Check expiration date for effectiveness.
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • ½ teaspoon salt
  • optional chopped nuts or chocolate chips For added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
  3. Add in the eggs and vanilla extract, mixing until the mixture is smooth and creamy.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
  6. Gently fold in the squeezed zucchini and any optional ingredients like nuts or chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and spread it evenly.
  2. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store wrapped in plastic wrap or in an airtight container for up to 3 days at room temperature or up to a week in the fridge. For freezing, wrap in foil and plastic wrap for up to 3 months. Reheat slices in the microwave for 15-20 seconds.