Blackberry Zucchini Coffee Cake with Honey Glaze
Picture this: a moist coffee cake filled with juicy blackberries, grated zucchini, and topped with a drizzle of sweet honey glaze. This Blackberry Zucchini Coffee Cake is the perfect treat for breakfast, dessert, or an afternoon snack. It’s an easy-to-make recipe that brings together the best of fresh, wholesome ingredients with a touch of indulgence.
Why You’ll Love Blackberry Zucchini Coffee Cake
- Bursting with Flavor: Sweet blackberries and the delicate hint of honey in the glaze make every bite heavenly.
- Moist Texture: The grated zucchini keeps the cake soft and tender without tasting like vegetables.
- Versatile Treat: Perfect for brunch, a coffee companion, or as a light dessert.
- Easy and Quick: No complicated techniques or hard-to-find ingredients.
Ingredients
For the cake:
- 1 ½ cups grated zucchini (squeeze out excess moisture)
- 1 ½ cups fresh blackberries
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
For the glaze:
- ½ cup honey
- 1 tbsp milk
- ½ tsp vanilla extract
How To Make Blackberry Zucchini Coffee Cake
- Prepare the Batter: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan. In a bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk the sugars, butter, eggs, and vanilla. Combine the wet and dry ingredients, then fold in the zucchini and blackberries.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 40–45 minutes or until a toothpick comes out clean. Let it cool completely.
- Make the Glaze: Mix the honey, milk, and vanilla until smooth. Drizzle over the cooled cake before serving.
Pro Tips
- Use fresh blackberries for the best flavor. Frozen berries can work but may add extra moisture, so adjust the baking time slightly.
- Grate the zucchini finely and pat it dry with paper towels to avoid a soggy cake.
- Let the cake cool completely before adding the glaze to prevent it from melting.
How To Serve
Serve the coffee cake warm or at room temperature. Pair it with a cup of freshly brewed coffee or tea for a delightful experience. For an extra treat, top it with whipped cream or a scoop of vanilla ice cream.
Nutritional Information (Per Serving)
- Calories: 230
- Protein: 3g
- Carbs: 35g
- Fat: 9g
- Fiber: 2g
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days, covered tightly.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Conclusion
Blackberry Zucchini Coffee Cake with Honey Glaze is a delicious way to enjoy the season’s bounty. It’s easy, flavorful, and sure to be a hit with family and friends. Whip up this recipe today and savor the magic of blackberries and zucchini in every bite!
Emily Harper is a kitchen decor expert and interior designer with a passion for creating stylish, functional spaces. As a busy mom, she understands the importance of a kitchen that works for both family life and design. With 6 years of experience, Emily specializes in transforming kitchens into inviting, practical spaces. She’s known for her ability to blend trends with everyday needs, helping families create kitchens that feel like the heart of the home.
