Hi everyone! This time of year we are all looking for ideas on how to use our zucchini. Whip up some of this zucchini and cinnamon coffee cake, it’s a great way to start your day.
When baking, it’s always best to gather what you need before you get started. Go ahead and gather the following :
For the zucchini batter:
3 cups of flour
1 tsp baking soda
1/2 tsp baking powder
1 package of cream cheese
2 cups sugar
3 eggs
2 tsp vanilla
2 sticks of butter, melted then cooled
2 cups of fresh zucchini, shredded
For the cinnamon swirl:
1/3 c. sugar
1 Tbsp cinnamon
When baking always start by preparing your pans. Today I was playing with mini bundt cakes and mini loafs. What ever shape you choose, sprint them with non stick spray and set them aside.
preheat the oven to 350 degrees
Whisk together your flour, baking powder, and baking soda in a large bowl. I decided last minute to add some fresh nutmeg too!
Next, cream together your sugar and cream cheese. When combined, add in your melted butter, vanilla, and eggs.
Keep whipping until the mixture is smooth and very fluffy, mine took about three minutes on high.
Add your shredded zucchini to the wet mixture. Gently stir on low until just combined.
Add your dry mixture and mix on low until just combined.
Place your mixture into the pans, filling just below the half way mark.
Mix together your sugar and cinnamon. Sprinkle the mixture in over the batter, then cover the cinnamon sugar with more batter.
Bake in the oven for 25 minutes if using a small serving pan as I did. Adjust your bake time to suit the size pan you are using.
Aren’t they cute! They tasted great too. Enjoy!