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- 2 cups grated zucchini - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon salt - ½ cup chopped walnuts or pecans (optional) - ½ cup powdered sugar (for icing, optional) - 1 tablespoon milk (for icing, optional) Gathering the right ingredients is key for great flavor. The zucchini adds moisture and nutrition. It keeps this cake soft and tender. The sugars give it sweetness and a nice crust. Oil keeps it moist, while eggs help it rise. Vanilla adds a lovely aroma and depth. Baking powder and baking soda are essential for the cake to rise. Ground cinnamon brings warmth and spice to each bite. Salt balances the sweetness, enhancing overall taste. Nuts add crunch, but they’re optional. For a simple icing, mix powdered sugar with milk. This adds a sweet finish to the cake. You can find the full recipe to see how these ingredients come together. Grating the zucchini: Start by washing your zucchinis. Use a box grater or a food processor to grate them. Aim for about 2 cups of grated zucchini. This adds moisture and nutrition to your cake. Measuring and mixing wet ingredients: In a large bowl, mix the grated zucchini with granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until everything blends well. This mixture should be smooth and slightly thick. Whisking dry ingredients: In another bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Use a whisk to mix these dry ingredients. This step ensures there are no lumps and that the leavening agents are evenly distributed. Combining wet and dry ingredients: Gradually add the dry mix to the wet ingredients. Stir gently just until everything is combined. Be careful not to overmix. If you want some crunch, fold in chopped walnuts or pecans at this point. Pouring batter into baking dish: Grease a 9x13 inch baking dish to prevent sticking. Pour the batter into the dish, spreading it evenly. This helps the cake bake uniformly. Baking time and techniques: Preheat your oven to 350°F (175°C). Place the dish in the oven and bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready. Ingredients for icing: If you want to make icing, gather ½ cup of powdered sugar and 1 tablespoon of milk. This will add a sweet touch to your cake. Mixing process for a smooth consistency: In a small bowl, whisk together the powdered sugar and milk. Keep mixing until it is smooth and creamy. Drizzle this icing over the cooled cake for a lovely finish. For the full recipe, refer to the previous section. Enjoy your baking! To make your cinnamon zucchini coffee cake the best, start with the zucchini. Grate it well and then squeeze out some moisture using a clean cloth. This step keeps the cake from being too wet. If your zucchini is too moist, your cake may be soggy. Aim for about two medium zucchinis to get the right amount. When adding nuts, like walnuts or pecans, fold them in gently. Avoid stirring too hard, or the nuts will sink to the bottom. This keeps the nuts evenly spread throughout the cake, adding great crunch and flavor. To check if your cake is done, use a toothpick. Insert it into the center. If it comes out clean, your cake is ready. If it has batter on it, give it more time. Most cakes take about 30 to 35 minutes at 350°F. After baking, let the cake cool in the pan for about 10 minutes. This helps it set. Then, transfer it to a wire rack. Cooling it completely helps improve the texture and taste. You can serve it warm or at room temperature. If you want to spice up your icing, try adding a splash of vanilla or almond extract. You can also mix in some cocoa powder for a chocolate twist. Adjust the sweetness by adding less powdered sugar for a lighter icing. For a fun flavor, consider adding a pinch of cinnamon to the icing. It matches well with the cake's flavor. Just remember to taste as you go; this way, you get the perfect balance! For the full recipe, check out the details above. Enjoy your baking! {{image_2}} You can make this cake even more fun! Try adding chocolate chips to the batter. They melt into gooey pockets of sweetness. This mix makes the cake taste richer and more decadent. You can also use different nuts or seeds. Pecans or sunflower seeds add a nice crunch. Both choices enhance the texture and flavor. If you need gluten-free options, swap all-purpose flour for a gluten-free blend. Many store-bought mixes work well in this recipe. For those who want vegan substitutions, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. This mix acts as a great egg replacer. Pair this delicious coffee cake with a hot cup of coffee. The flavors blend perfectly, creating a warm experience. Tea is also a great choice, especially herbal blends. For special occasions, present the cake on a beautiful platter. Dust it with powdered sugar for a simple yet elegant look. Consider adding fresh fruit on the side for color and freshness. For the full recipe, check out the details above! After baking your Cinnamon Zucchini Coffee Cake, let it cool completely. This step is key to avoid excess moisture. Once cool, cut the cake into slices. Place the slices in an airtight container. If you don't have one, use plastic wrap to cover the cake tightly. This keeps it fresh and moist. You can freeze this cake for up to three months. To freeze, wrap the whole cake or slices tightly in plastic wrap. Then, place it in a freezer-safe bag or container. When you're ready to enjoy it, thaw the cake in the fridge overnight. For a warm treat, reheat individual slices in the microwave for about 15-20 seconds. The cake stays fresh at room temperature for about three days. If you store it in the fridge, it can last up to a week. Always check for signs of spoilage. Look for any mold or an off smell. If any signs are present, it's best to discard the cake. You can use several egg substitutes. Here are some great options: - Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes. - Applesauce: Use 1/4 cup of unsweetened applesauce for each egg. - Mashed banana: Replace each egg with 1/4 cup of mashed banana. These substitutes work well in the recipe. They will keep the cake moist and tasty. Flaxseed meal adds fiber. Applesauce and banana add sweetness and flavor. Yes, you can swap yellow squash for zucchini. Both have similar textures. Yellow squash is a bit sweeter. The taste difference is subtle but nice. You may notice a slight color change in your cake. Both options will keep it moist and delicious. This cake pairs well with many items. Here are some tasty ideas: - Coffee: A hot cup complements the flavors. - Tea: A nice herbal tea works too. - Fresh fruit: Serve with berries or sliced apples. - Whipped cream: A dollop adds richness. These pairings enhance your coffee cake experience. Each option brings out the warm spices in the cake. Yes, you can prepare the cake ahead of time. Baking it a day in advance improves the flavor. Wrap the cooled cake tightly in plastic wrap. This keeps it fresh. You can also freeze it for longer storage. Just be sure to let it cool completely first. When ready to eat, thaw in the fridge overnight. Enjoy your flavorful cake whenever you like! For the full recipe, check above. You learned how to make a delicious Cinnamon Zucchini Coffee Cake. We covered ingredients, step-by-step instructions, and baking tips. You saw variations for flavors and dietary needs, plus how to store and freeze it. This cake is not just a treat; it’s versatile and perfect for many occasions. Enjoying it with a friend and a cup of coffee makes it even better. Try out these ideas and share your results. Happy baking!

Cinnamon Zucchini Coffee Cake

Indulge in the delightful flavors of Cinnamon Zucchini Coffee Cake, a perfect treat for any coffee lover! This moist and flavorful cake combines fresh zucchini with hints of warm cinnamon, making it a unique dessert that pairs beautifully with your favorite brew. Easy to make and irresistibly delicious, you'll want to bake this recipe again and again. Click through to explore the full recipe and bring some cozy sweetness to your kitchen!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

½ cup chopped walnuts or pecans (optional)

½ cup powdered sugar (for icing, optional)

1 tablespoon milk (for icing, optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

    In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.

      In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.

        Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Fold in the chopped walnuts or pecans if using.

          Pour the batter into the prepared baking dish and spread it evenly.

            Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

              While the cake is baking, if you’d like to make an optional icing, whisk together the powdered sugar and milk in a small bowl until smooth.

                Once the cake is done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                  Drizzle the icing over the cooled cake if desired.

                    Slice and serve with a hot cup of coffee or your favorite beverage.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 12