Cinnamon Zucchini Coffee Cake

Cinnamon Zucchini Coffee Cake is a moist and tender dessert (or breakfast!) that combines the subtle sweetness of zucchini with warm cinnamon and a crumbly streusel topping. Perfect with a cup of coffee or tea, this cake is easy to make and a delightful way to use up extra zucchini.

Why You’ll Love This Recipe

• A moist and flavorful cake with a crunchy streusel topping.
• Perfect for breakfast, brunch, or dessert.
• A sneaky way to include vegetables in a sweet treat.
• Freezes well, making it great for make-ahead baking.
• Simple to prepare and always a crowd-pleaser!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Shredded zucchini (excess moisture removed)
• Milk (or buttermilk)

For the Streusel Topping:

• Brown sugar
• Granulated sugar
• Ground cinnamon
• All-purpose flour
• Unsalted butter (cold, cubed)

Directions

this recipe

Make the Streusel Topping

1. Combine Ingredients:
   In a medium bowl, mix brown sugar, granulated sugar, ground cinnamon, and flour.
2. Cut in Butter:
   Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

Make the Cake

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Cream Butter and Sugars:
   In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add Wet Ingredients:
   Beat in the eggs one at a time, followed by the vanilla extract.
5. Incorporate Zucchini:
   Gently fold in the shredded zucchini.
6. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
7. Assemble the Cake:
   Pour the batter into the prepared baking pan and spread evenly. Sprinkle the streusel topping evenly over the batter.
8. Bake:
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
   Allow the cake to cool for 10-15 minutes before slicing. Serve warm or at room temperature.

Servings and Timing

• Servings: 12-16 slices
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour

Variations

• Nutty Addition: Add chopped walnuts or pecans to the streusel for extra crunch.
• Lemon Zucchini: Add lemon zest to the batter for a citrusy twist.
• Chocolate Twist: Fold in mini chocolate chips for a sweet surprise.
• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Spiced Version: Add ground nutmeg or ginger to the batter for a more complex flavor.

Storage and Freezing

• Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

1. Do I need to peel the zucchini?

No, the zucchini skin is tender and adds color and nutrients to the cake.

2. How do I remove excess moisture from the zucchini?

Place the shredded zucchini in a clean kitchen towel and squeeze out the liquid.

3. Can I use yellow squash instead of zucchini?

Yes, yellow squash is a great substitute and works just as well.

4. What type of milk works best?

Whole milk or buttermilk adds richness, but any milk, including non-dairy options, will work.

5. Can I make this cake in a bundt pan?

Yes, but adjust the baking time to 50-60 minutes and check for doneness with a toothpick.

6. Can I reduce the sugar?

Yes, reduce the sugar slightly in both the batter and the streusel for a less sweet version.

7. Can I skip the streusel topping?

Yes, but the streusel adds a delightful crunch. If you skip it, consider dusting the cake with powdered sugar after baking.

8. Can I make this cake vegan?

Yes, replace butter with a plant-based alternative, eggs with flax eggs, and milk with non-dairy milk.

9. How do I prevent the streusel from sinking?

Ensure the batter is thick enough to hold the streusel. Do not overmix the batter.

10. What can I serve this cake with?

Pair it with coffee, tea, or a dollop of whipped cream for a complete treat.

Conclusion

Cinnamon Zucchini Coffee Cake is the perfect combination of comforting spices, moist zucchini, and a buttery streusel topping. Whether served as breakfast, dessert, or an anytime snack, this cake is sure to delight everyone at the table. Easy to make and endlessly customizable, it’s a recipe you’ll want to keep on repeat!

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