Zucchini Coffee Cake
A moist, tender, cinnamon-spiced zucchini coffee cake topped with a delightful crumbly streusel. This easy recipe sneaks in vegetables for a delicious, comforting treat without the zucchini taste.
Equipment
- 8-inch or 9-inch square baking pan
- Medium-sized bowl
- Larger bowl
- Small bowl
- Whisk
- Fork or fingers
- Wire rack
- Toothpick
Ingredients
For the Cake
- All-Purpose Flour
- Baking Powder
- Cinnamon
- Salt
- Granulated Sugar
- Vegetable Oil or any neutral oil
- Large Egg
- Milk any kind
- Shredded Zucchini squeeze out any excess water after shredding
For the Topping
- Packed Brown Sugar
- 1 tbsp All-Purpose Flour
- 1 tsp Cinnamon
- Butter melted
Instructions
- Step 1: Get Your Oven Ready: First things first, preheat your oven to a cozy 350°F (175°C). Then, grab an 8-inch or 9-inch square baking pan and lightly grease it. This helps ensure your beautiful cake slides out easily.
- Step 2: Whip Up the Cake Batter: In a medium-sized bowl, let's mix all our dry ingredients for the cake. Whisk together the flour, baking powder, salt, and that wonderful cinnamon until they're all friendly with each other. In a larger bowl, it’s time for the wet ingredients. Stir together the granulated sugar, vegetable oil, and egg until they're smooth and well combined. Now, pour in the milk. Add the dry ingredients to your wet mixture and mix gently until everything is just combined. Overmixing is a no-no when it comes to tender cakes! Finally, and this is the fun part, gently fold in the shredded zucchini. It will feel like a lot, but trust me, it’s what makes this cake so wonderfully moist.
- Step 3: Craft the Crumb Topping: Grab a small bowl for this delightful streusel. Toss in the packed brown sugar, a tablespoon of flour, and another teaspoon of cinnamon. Pour in the melted butter and stir everything together with a fork or your fingers until the mixture is beautifully crumbly. This is the magic dust that takes our coffee cake from great to absolutely divine!
- Step 4: Assemble and Bake: Pour your lovely cake batter into the prepared pan and spread it out evenly. Now for the grand finale: sprinkle that glorious crumb topping all over the batter. Make sure to get an even layer of that buttery, cinnamon goodness. Pop it into your preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on it!
- Step 5: Cool and Serve: Once baked to golden perfection, take the cake out of the oven. Let it cool in the pan on a wire rack for at least 15 minutes. This gives it a chance to set up nicely before you slice into that irresistible goodness. Then, slice, serve, and enjoy every single comforting bite!
Notes
Substitutions & Additions: Feel free to add ½ cup of chopped walnuts or pecans to either the cake batter or the topping for an extra layer of crunch and nutty flavor. A pinch of nutmeg or allspice can add another layer of warmth. A ½ cup of mini chocolate chips folded into the batter would be a delicious addition. A simple powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice) drizzled over the cooled cake can add an extra touch of sweetness. You can swap the vegetable oil for melted coconut oil or even unsweetened applesauce for a slightly different flavor or a lighter twist.
Tips for Success: Zucchini holds a lot of water! After shredding, gently squeeze out any excess liquid using a clean kitchen towel or paper towels. This prevents your cake from becoming soggy. For the best texture, spoon your flour into the measuring cup and then level it off with a straight edge. Don't scoop directly from the bag, as this can pack the flour and lead to a dense cake. Mix the wet and dry ingredients just until they are combined. Overmixing develops the gluten in the flour, resulting in a tougher cake. When sprinkling the streusel, try to distribute it as evenly as possible so every slice gets some of that delicious crumb. You can shred the zucchini a day in advance and store it in the fridge (after squeezing out excess water). The streusel topping can also be made ahead of time and stored in an airtight container in the fridge.
How to Store: Store the cooled cake, covered tightly with plastic wrap or in an airtight container, at room temperature for up to 2-3 days. For longer freshness, you can store it in the refrigerator for up to 5 days. Just make sure it’s well-sealed to prevent it from drying out. This coffee cake freezes wonderfully! Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. It can be frozen for up to 2-3 months. Thaw at room temperature or warm gently in the microwave or oven.
FAQs: You do not need to peel the zucchini before shredding; the skin softens completely during baking and adds fiber. You can use frozen zucchini, but be sure to thaw it completely and squeeze out as much excess moisture as possible. If your streusel topping melted into the cake, it can happen if your butter for the topping was too warm or if the cake batter itself was too warm; ensure melted butter isn't hot and oven is at correct temperature. You can make this in a Bundt pan, but you might need to adjust baking time slightly (possibly adding 5-10 minutes) and ensure the pan is very well greased and floured.