Description
This Cinnamon Zucchini Coffee Cake is a moist, tender treat that combines the subtle sweetness of grated zucchini with warm cinnamon-spiced streusel topping. Perfect for breakfast or an afternoon snack, it’s easy to make and bakes to golden perfection in just under an hour.
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.
- Mix Wet Ingredients. In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until you get a smooth mixture. Then stir in the grated zucchini, which adds moisture and subtle flavor to the cake.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to keep the cake light and tender.
- Make Streusel Topping. For the crumbly cinnamon streusel, combine granulated sugar, flour, and ground cinnamon in a small bowl. Use a pastry cutter or your fingers to cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Assemble and Spread Batter. Pour the prepared batter evenly into the greased pan. Then sprinkle the streusel topping evenly over the surface, adding a sweet and crunchy finish to your cake.
- Bake and Cool. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before slicing to ensure clean cuts and perfect texture.
Notes
- Grate the zucchini finely and gently squeeze out excess moisture if it’s very watery to avoid a soggy cake.
- This cake stores well at room temperature, covered, for up to 3 days.
- For a nutty twist, sprinkle chopped walnuts or pecans on the streusel before baking.
- Serve warm or at room temperature, excellent with coffee or tea.
- Make sure the butter for streusel is cold to achieve the proper crumbly texture.
