Print

Cinnamon Zucchini Coffee Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This moist and flavorful coffee cake is packed with shredded zucchini, warm cinnamon, and a crumbly streusel topping. It’s the perfect treat for breakfast, brunch, or an afternoon snack with a cup of coffee. Hidden veggies make it a healthier indulgence, while the cinnamon flavor makes it irresistibly comforting.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini)

Streusel Topping

  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, cold and cut into small pieces

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
  2. Prepare the streusel topping: In a small bowl, mix the granulated sugar, brown sugar, cinnamon, nutmeg (if using), and flour. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
  3. Mix the dry ingredients for the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Cream the butter and sugar: In a large bowl, use a mixer to beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
  5. Incorporate the zucchini: Gently fold the shredded zucchini into the wet ingredients.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
  7. Assemble the cake: Pour the batter into the prepared baking pan and spread it 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: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • You can substitute half of the all-purpose flour with whole wheat flour for added nutrition.
  • For an extra crunch, add 1/4 cup chopped nuts (like pecans or walnuts) to the streusel topping.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Find it online: https://recipe.newsvks.com/cinnamon-zucchini-coffee-cake/