Description
This Cinnamon Zucchini Coffee Cake is a moist and flavorful treat perfect for breakfast or an afternoon snack. Loaded with grated zucchini to keep it tender and topped with a crispy cinnamon streusel, this cake combines the warmth of cinnamon with the subtle freshness of zucchini. Easy to prepare and baked to perfection, it’s a delightful way to enjoy a classic coffee cake with a healthy twist.
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 lightly flour an 8×8 inch baking pan to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and homogeneous. Stir in the grated zucchini to incorporate moisture and freshness into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add this dry mix to the wet ingredients, stirring gently until just combined to avoid overmixing, which could result in a tough cake.
- Prepare Streusel Topping: In a small bowl, mix the granulated sugar, flour, and ground cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This topping will add a sweet, crunchy texture to the cake.
- Assemble the Cake: Pour the batter into the prepared pan, spreading it evenly. Evenly sprinkle the prepared streusel topping over the batter for a delicious cinnamon crunch in every bite.
- Bake and Cool: Bake in the preheated oven for 30-35 minutes, until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan before slicing and serving to let the flavors meld and texture set.
Notes
- Be sure not to overmix the batter once the flour is added to keep the cake tender.
- Grate the zucchini finely and squeeze out any excess moisture with a clean towel to avoid a soggy cake.
- This coffee cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices in the microwave for about 10-15 seconds to enjoy warm flavors.
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
