Zucchini Coffee Cake Recipe

Previous Next

Cook Time: 40 minutes

This zucchini coffee cake recipe feels reminiscent of grandmas sour cream coffee cake, says recipe developer and test kitchen expert Sarah Brekke.

Ingredients

• 2 cups packed shredded zucchini
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup butter, softened (2 sticks)
• 1 cup sour cream
• 1 1/2 cups white sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter, melted (for topping)

Directions

1. Preheat the oven: Set your oven to 350F (175C). Prepare a 9x13-inch baking pan by lining it with foil and lightly spraying it with cooking spray.
2. Shred the zucchini: Use a box grater to shred the zucchini, aiming for about 2 packed cups. Transfer the shredded zucchini onto a clean kitchen towel, roll it up, and squeeze out as much moisture as possible.
3. Mix dry ingredients: In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
4. Beat the wet ingredients: In a large bowl, beat the softened butter using an electric mixer until light and fluffy. Gradually add the sour cream and white sugar, beating until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the zucchini and vanilla extract.
5. Combine wet and dry ingredients: Gently fold the flour mixture into the wet ingredients using a spatula. Mix until just incorporated be careful not to overmix.
6. Prepare the topping: In a small bowl, mix together the chopped pecans, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly.
7. Assemble the cake: Spread the batter evenly into the prepared pan. Sprinkle the pecan topping evenly over the batter.
8. Bake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool: Allow the cake to cool in the pan for about 10 minutes before serving.

Storage: Store any leftovers in an airtight or tightly covered in the refrigerator for up to five days.

Nutrition Facts (per serving):

• Calories: 474
• Total Fat: 29g (37% DV)
• Saturated Fat: 14g (69% DV)
• Cholesterol: 88mg (29% DV)
• Sodium: 324mg (14% DV)
• Total Carbohydrates: 52g (19% DV)
• Dietary Fiber: 2g (6% DV)
• Total Sugars: 34g
• Protein: 5g (10% DV)
• Vitamin C: 3mg (4% DV)
• Calcium: 119mg (9% DV)
• Iron: 2mg (9% DV)
• Potassium: 176mg (4% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origin

The zucchini coffee cake is a modern variation of the traditional American coffee cake, a dessert typically served with coffee or tea. This innovative version incorporates zucchini, a vegetable that is abundant in the summer months, making it a perfect way to use up extra produce. While zucchini has long been used in baking, especially in cakes and breads, the zucchini coffee cake recipe emerged as home bakers began to explore creative ways to sneak vegetables into desserts without compromising taste. Over time, it has become a beloved treat, particularly during zucchini season, when fresh zucchini is plentiful and ideal for baking.

Regional Variations

The zucchini coffee cake recipe is particularly popular in North America, especially in the United States. It can be found in many homes and cafes during the late summer when zucchini is in peak season. While the basic recipe remains the same, some regions add unique twists, such as incorporating spices like nutmeg or cardamom, or using different types of nuts like walnuts or almonds instead of pecans. In some areas, bakers may even substitute the pecan topping with a streusel topping, giving the cake a slightly different texture and flavor profile. This adaptability makes zucchini coffee cake a versatile and regional favorite.

How It Differs from Similar Desserts

While zucchini bread and zucchini cake are also common baked goods that incorporate the vegetable, zucchini coffee cake stands out with its unique combination of moistness and sweetness. The inclusion of sour cream and the crumbly pecan topping provides a richness and texture that is different from other zucchini-based desserts. Unlike zucchini bread, which is denser and often served as a snack, zucchini coffee cake has a lighter, airier crumb due to the use of baking powder, and is often served in larger, more decorative slices. Its nutty topping and moist interior make it feel like a true indulgence rather than just a way to use up extra vegetables.

Where It Is Typically Served

Zucchini coffee cake is often served as a dessert or snack at family gatherings, coffee mornings, or casual get-togethers. Its also a popular choice for brunches, especially in the summer when zucchini is in season. In some cases, it may even be served as a light dessert alongside a cup of coffee or tea. Due to its moist and flavorful nature, its a great option for any occasion that calls for a delicious baked good. It's often shared with friends or gifted to neighbors, making it a perfect recipe for creating a sense of community.

Fun Facts About Zucchini Coffee Cake

1. Did you know that zucchini, despite being technically a fruit, is treated as a vegetable in cooking? It belongs to the same family as cucumbers, melons, and pumpkins.

2. The addition of zucchini in baked goods not only enhances flavor but also provides a boost in moisture, reducing the need for additional fats like butter or oil.

3. Zucchini coffee cake is a great way to sneak in a serving of vegetables while satisfying your sweet tooth. Even picky eaters may not notice the presence of zucchini, making it an excellent option for families with children.

4. The cake's rich topping, made of brown sugar, cinnamon, and pecans, is similar to the streusel found on many traditional coffee cakes, adding a delightful crunch and sweetness to every bite.

FAQ about Zucchini Coffee Cake Recipe

Comments