Why should I not squeeze the water out of zucchini when making sour cream zucchini coffee cake?

You don’t need to squeeze the zucchini because its natural moisture keeps the cake tender and moist. Removing the water can lead to a drier texture and affect the cake's overall crumb. The zucchini’s moisture also replaces some of the wet ingredients, which helps maintain the right balance in the batter.

How does sour cream affect the texture and flavor of zucchini coffee cake?

Sour cream adds richness and tenderness to the cake by contributing fat and acidity. This acidity helps the baking powder or soda react, creating a lighter crumb. It also enriches the flavor, giving the cake a subtle tang that pairs well with the zucchini and sweet spices.

What is the best way to grate zucchini for zucchini coffee cake?

Use the large side of a box grater to shred the zucchini evenly without making it too watery. This size ensures the zucchini blends well into the batter while retaining some texture. Avoid finely grating or processing zucchini into mush, as this can cause the batter to become overly wet.

How should sour cream zucchini coffee cake be stored to keep it fresh and moist?

Store the coffee cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to 5 days, making sure it is well wrapped to prevent it from drying out. Let it come to room temperature before serving for best taste.

Can I make sour cream zucchini coffee cake ahead of time and freeze it?

Yes, you can freeze the coffee cake. Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and warm slightly in the oven or microwave before serving to restore its moist texture.

Sour Cream Zucchini Coffee Cake Recipe for Moist Flavor

Description

🎂 Dive into a moist and flavorful zucchini coffee cake enriched with sour cream, perfect for morning or afternoon indulgence.
☕ Enjoy the sweet, crispy streusel topping and simple icing that perfectly complements this tender cake for a delightful treat.

Ingredients

Scale

3/4 cup (90g) all-purpose flour
1/2 cup (100g) packed brown sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted and cooled
1/4 cup (60 mL) neutral-flavored oil (e.g., vegetable oil)
1/3 cup (80g) full-fat sour cream
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups (about 195g) shredded zucchini
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/4 to 1/2 teaspoon ground cardamom (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (180g) all-purpose flour
1 cup (130g) powdered sugar
1 to 2 tablespoons milk or water
Optional: 1/2 cup chopped pecans or walnuts, Mini chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking pan, line with parchment, and grease parchment.
2. Mix flour, brown sugar, and cinnamon for streusel. Add melted butter, stir until crumbly. Set aside.
3. In a large bowl, whisk oil, sour cream, sugars, egg, and vanilla until smooth.
4. Fold in shredded zucchini.
5. In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
6. Fold dry ingredients into wet ingredients until just combined. Fold in nuts or chocolate chips if used.
7. Pour batter into prepared pan, top with streusel.
8. Bake 40-50 minutes (35-40 for 9×9 pan) till a toothpick comes out clean or with moist crumbs.
9. Cool in pan for 45 minutes to 1 hour. Remove using parchment and cool on a rack.
10. Whisk powdered sugar with milk/water, drizzle over cake.

Notes

🧺 Tip: Use large side of a grater for zucchini to retain texture and moisture. No need to squeeze.
🍶 Tip: Spoon flour into measuring cup for accuracy, or weigh it for consistency.
📏 Tip: Avoid overmixing batter to prevent dense cake; gently fold to combine ingredients.

Prep Time: 20 to 30 minutes
Cooling time: 45 minutes
Cook Time: 40 to 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 32g
Sodium: 140mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: Zucchini Coffee Cake, Sour Cream, Moist Cake, Streusel Topping