Description
This Cinnamon Zucchini Coffee Cake is a moist and flavorful treat, combining the subtle sweetness of grated zucchini with warm cinnamon spices. Topped with a buttery cinnamon streusel, it’s perfect for breakfast, brunch, or a cozy snack alongside your favorite cup of coffee or tea.
Ingredients
Scale
Cake Batter
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Streusel Topping
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan to prevent sticking and ensure even baking.
- Make wet mixture: In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined. Stir in the grated zucchini evenly through the wet mixture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This helps distribute the leavening agents and spices evenly.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Prepare streusel topping: In a small bowl, combine granulated sugar, flour, and ground cinnamon. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Assemble and bake: Pour the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan on a wire rack before slicing and serving for best texture and flavor.
Notes
- Grate zucchini finely and squeeze out excess moisture if very watery to avoid a soggy cake.
- Use cold butter for the streusel topping to ensure a crumbly texture.
- This cake is best enjoyed within 2 days but can be stored in an airtight container at room temperature.
- You can add chopped nuts like walnuts or pecans to the streusel for added crunch.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
