Description
This Cinnamon Zucchini Coffee Cake is a moist, tender cake packed with shredded zucchini, a hint of cinnamon, and topped with a sweet, crumbly streusel. Perfect for breakfast, brunch, or dessert, it’s a delicious way to use up your garden zucchini!
Ingredients
Units
Scale
- For the Cake:
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) sour cream or Greek yogurt
- 1 1/2 cups shredded zucchini (squeezed to remove excess moisture)
- For the Streusel Topping:
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup (110 g) brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (55 g) unsalted butter, melted
- For the Glaze (Optional):
- 1/2 cup (60 g) powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
- Make the Streusel Topping:
- In a small bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs. Set aside.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded zucchini.
- Assemble the Cake:
- Spread the batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the batter.
- Bake the Cake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 20 minutes.
- Add the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
- Serve:
- Slice and serve warm or at room temperature.
Notes
- Make sure to squeeze out as much moisture as possible from the shredded zucchini to avoid a soggy cake.
- Substitute half the flour with whole wheat flour for a nuttier flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.