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Zucchini Coffee Cake

A delightful and moist Zucchini Coffee Cake, perfect for breakfast or dessert, that combines sweet zucchini with warm spices.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sugar
  • 1/2 cup vegetable oil Can substitute with coconut oil.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Additions
  • 2 cups grated zucchini Fresh or thawed from frozen.
  • 1 cup chopped nuts or chocolate chips Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
  5. Fold in nuts or chocolate chips if desired.
Baking
  1. Pour the batter into the prepared pan and spread it evenly. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  2. Let it cool for about 10 minutes in the pan before transferring it to a wire rack. Serve warm or at room temperature.

Notes

This cake freezes well for up to 3 months. Serve it with vanilla ice cream or fresh berries for a delightful experience. Check the cake around the 40-minute mark to avoid overbaking.