Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups grated zucchini (about 1–2 medium zucchinis)
- 1/2 cup sour cream or plain Greek yogurt
- For the Cinnamon Filling/Topping: 1/3 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick cooking spray. You can also line it with parchment paper for easier removal. Grate your zucchini using a box grater and lightly pat it with a paper towel to remove excess moisture.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and 1 ½ teaspoons of cinnamon. Set this mixture aside. Ensuring the dry ingredients are well-distributed helps the cake rise evenly.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, whisking until fully combined. Fold in the grated zucchini and the sour cream until the mixture is uniform.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Be careful not to overmix, as this can make the coffee cake tough rather than tender.
- Spread half of the batter into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Spread the remaining batter on top, then finish by sprinkling the rest of the cinnamon sugar over the surface.
- Bake in the preheated oven for 40 to 45 minutes. You will know it is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and slightly crisp.
- Remove the pan from the oven and place it on a wire rack to cool for at least 15-20 minutes before slicing. This resting time allows the structure of the cake to set, making it easier to cut beautiful squares.
- Cook Time: 65 minutes
- Diet: Vegetarian