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To make this delightful coffee cake, gather these fresh and simple ingredients: - 2 cups grated zucchini (packed, with excess moisture thoroughly squeezed out) - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened to room temperature - 3 large eggs - 1 tsp pure vanilla extract - 2 tsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp fine salt - For the topping: - 1/4 cup granulated sugar - 1 tbsp ground cinnamon If you do not have all-purpose flour, you can use whole wheat flour. It will change the texture but still taste great. For sugar, you may try coconut sugar instead of granulated sugar. This option adds a caramel note to the cake. If you run out of eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce. This works well and keeps it moist. You can enhance the flavor and texture of your cake by adding: - 1/2 cup chopped walnuts (for added crunch) - 1/2 cup chocolate chips (for a sweet twist) - Dried cranberries or raisins (for a fruity burst) These add-ins can make your coffee cake even more delicious and fun! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Grease a 9x13 inch baking pan, then dust it lightly with flour. This will help the cake come out easily. Next, grab 2 cups of zucchini. Grate it finely, then squeeze out the extra moisture. This keeps the cake from being soggy. In a large bowl, combine 1/2 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar. Use an electric mixer on medium speed for 3-4 minutes. This makes the mixture light and fluffy. Next, add 3 large eggs one at a time. Mix well after each egg. Stir in 1 tsp pure vanilla extract for flavor. In another bowl, whisk together 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt. Gradually add this dry mix to the wet mix. Alternate with the grated zucchini. Start and end with the dry mix. Mix gently to avoid overmixing. If you like, fold in 1/2 cup chopped walnuts for a nice crunch. Pour the batter into the greased pan. Use a spatula to spread it evenly. In a small bowl, mix 1/4 cup granulated sugar with 1 tbsp ground cinnamon. Sprinkle this mixture over the batter for a sweet topping. Bake the cake for 30-35 minutes. A toothpick should come out clean when inserted in the center. Let the cake cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely before serving. This cooling time helps set the texture. For the best taste, enjoy it with a warm drink. You can find the Full Recipe within this section. To get a soft and moist cake, use fresh zucchini. Make sure to grate it finely. After grating, squeeze out as much moisture as you can. This prevents the cake from being soggy. Mix the wet and dry ingredients gently. Overmixing can make the cake tough. Aim for just combined batter for the best texture. One mistake is not measuring ingredients correctly. Use dry measuring cups for flour and sugar. Another mistake is skipping the creaming step. Cream the butter and sugars well until light. This adds air and helps the cake rise. Make sure to check your oven temperature too. An oven that is too hot can burn the cake. Serve the cake warm or at room temperature. Slice it into squares for easy serving. A dusting of powdered sugar makes it look fancy. For drinks, try pairing this cake with coffee or tea. The flavors blend well and enhance the taste. You can also enjoy it with a scoop of vanilla ice cream for a fun twist. Want the full recipe? Check it out in the Step-by-Step Instructions section! {{image_4}} You can make this cake healthier by swapping some ingredients. Use whole wheat flour instead of all-purpose flour. This change adds fiber and nutrients. You can also try sugar alternatives like honey or maple syrup. These options provide sweetness with fewer calories. To boost flavor, consider adding spices. Nutmeg or ginger pairs well with cinnamon. You can also add citrus zest. Try a teaspoon of lemon or orange zest. This addition brightens the flavors and gives a fresh taste. If you need a gluten-free cake, use a gluten-free flour blend. These blends often include rice flour and tapioca flour. They work well in baking and keep the texture nice. Remember to check that your baking powder is also gluten-free. To keep your cinnamon sugar zucchini coffee cake fresh, store it in an airtight container. This protects it from air and moisture. Place the cake at room temperature for up to three days. If you want to keep it longer, refrigeration is an option, but it might dry out. Wrap slices in plastic wrap for better moisture retention. You can freeze this delightful cake for later enjoyment. First, let it cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap and place them in a freezer-safe bag. This keeps each slice separate. Label the bag with the date. The cake can freeze well for up to three months. To enjoy later, simply thaw it in the fridge overnight. When you want to enjoy a slice of the cake, reheat it for the best taste. Preheat your oven to 350°F (175°C). Place the slice on a baking sheet and cover it with foil. Heat it for about 10-15 minutes. This warms the cake without making it dry. For a quick option, use the microwave. Place a slice on a microwave-safe plate and heat for about 15-20 seconds. Enjoy your cake warm! Yes, you can use frozen zucchini. Be sure to thaw it first. After thawing, drain any extra water. This keeps your cake from being too soggy. Frozen zucchini can be a great time-saver too. To check if the coffee cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. You can also look for a golden-brown top and a firm texture. This coffee cake tastes great with several drinks. Hot coffee enhances its flavors. A warm cup of tea also works well. You might even enjoy it with cold milk. Each drink adds a unique twist to your tasty treat. - Note: Full Recipe can be found within the Step-by-Step Instructions section. This article covered the essentials for making a tasty Cinnamon Sugar Zucchini Coffee Cake. We explored key ingredients, step-by-step instructions, and valuable tips for the best results. You learned about variations like healthier alternatives and gluten-free options. Remember to store extras properly and pair with your favorite drinks. Enjoy a slice of this delicious cake and share it with friends. With these tips, you'll master this recipe and impress everyone around you. Happy baking!

Cinnamon Sugar Zucchini Coffee Cake

Indulge in a slice of deliciousness with this Cinnamon Sugar Zucchini Coffee Cake! Packed with grated zucchini and topped with a sweet cinnamon crust, this cake is a perfect blend of moist texture and rich flavor. Ideal for breakfast or dessert, this simple recipe is sure to impress your family and friends. Click through to explore the full recipe and start baking your new favorite treat today!
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Ingredients
  

2 cups grated zucchini (packed, with excess moisture thoroughly squeezed out)

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened to room temperature

3 large eggs

1 tsp pure vanilla extract

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp fine salt

1/2 cup chopped walnuts (optional for added crunch)

For the topping:

1/4 cup granulated sugar

1 tbsp ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan, then lightly dust it with flour to prevent sticking.

    In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Cream these together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

      Carefully add the eggs to the butter-sugar mixture one at a time, mixing well after each addition to ensure a smooth batter. Then, stir in the vanilla extract until evenly incorporated.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.

          Gradually add the dry ingredients to the wet mixture, alternating with the grated zucchini. Begin and end with the dry ingredients, mixing gently until everything is just combined to avoid overmixing.

            If desired, fold in the chopped walnuts to the batter, distributing them evenly for added texture in every bite.

              Pour the batter into the prepared baking pan, using a spatula to spread it out evenly across the surface.

                In a small bowl, whisk together the 1/4 cup granulated sugar and 1 tbsp ground cinnamon for the topping. Evenly sprinkle this mixture over the cake batter for a sweet and cinnamon-infused crust.

                  Bake the cake in your preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating it's baked through.

                    Once baked, let the coffee cake cool in the pan for approximately 10 minutes. Then, transfer it to a wire rack to cool completely before serving.

                      Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 12

                        - Presentation Tips: When serving, slice the coffee cake and arrange each piece on individual plates. For a delightful touch, dust the top with a little powdered sugar and garnish with a fresh sprig of mint, adding a pop of color. Enjoy this delectable cake with a warm cup of your favorite coffee or tea for the perfect pairing!