This Cinnamon Zucchini Coffee Cake is a moist and delicious cake perfect for breakfast or dessert. Featuring a blend of fresh zucchini and a sweet cinnamon streusel topping, it’s an easy-to-make treat that’s sure to please. Perfect for using up summer zucchini, this coffee cake is a delightful way to start your day or enjoy an afternoon snack
Ingredients:
For the Cake:
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup grated zucchini
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
For the 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
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
Prepare the Cake Batter:
In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until smooth.
Stir in the grated zucchini.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Make the Streusel Topping:
In a small bowl, combine 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.
Assemble the Cake:
Pour the batter into the prepared baking pan and spread it evenly.
Sprinkle the streusel topping evenly over the batter.
Bake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan before slicing and serving.
Serving Tips:
Warm Up Before Serving: For the best flavor and texture, warm the cake slightly in the microwave or oven before serving. This enhances the moistness and makes the cinnamon streusel topping even more delicious.
Pair with Beverages: This coffee cake pairs beautifully with a hot cup of coffee, tea, or a cold glass of milk. It’s also delicious with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat.
Garnish Options: Sprinkle a little powdered sugar on top for an elegant touch. You can also drizzle a simple vanilla glaze over the cooled cake for added sweetness and decoration.
Serving Size: Cut the cake into 9 equal pieces for standard servings, or into smaller squares if serving as part of a dessert platter or brunch spread.
Storage Tips:
Room Temperature: Store the coffee cake in an airtight container at room temperature for up to 3 days. This is ideal for keeping the cake moist and the streusel topping crunchy.
Refrigeration: If you prefer to keep the cake longer, it can be stored in the refrigerator for up to a week. Be sure to use an airtight container to prevent the cake from drying out.
Freezing: To freeze the cake, wrap individual pieces in plastic wrap and then place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Reheating: For a freshly-baked experience, reheat individual pieces in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes.
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FAQs:
Can I use a different type of oil instead of vegetable oil?
Yes, you can substitute vegetable oil with other oils like canola oil, coconut oil, or even melted butter. Just keep in mind that using coconut oil may add a subtle coconut flavor, while butter can make the cake richer.
Do I need to peel the zucchini before grating it for the cake?
No, there’s no need to peel the zucchini. The skin is thin and becomes tender when baked, plus it adds extra nutrients and a bit of color to the cake. Just be sure to wash the zucchini thoroughly before grating.
Can I make this cake gluten-free?
Yes, you can make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend. Make sure to use a 1:1 gluten-free baking flour that contains xanthan gum or another binding agent to maintain the cake’s texture.
How can I prevent the streusel topping from sinking into the cake?
To ensure the streusel topping stays on top of the cake, make sure the butter in the streusel is cold and cut into small pieces. You can also lightly press the streusel into the batter before baking. If the batter is too loose, the topping may sink, so be sure to measure ingredients accurately and avoid over-mixing the batter.
Conclusion:
This Cinnamon Zucchini Coffee Cake is a delightful way to enjoy zucchini in a sweet treat. The cinnamon streusel topping adds a perfect crunch, making every bite irresistible. Whether you’re a fan of classic coffee cakes or looking for a new way to use up zucchini, this recipe is a must-try!
📖 Recipe:
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Cinnamon Zucchini Coffee Cake
- Total Time: 50 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Looking for a delightful coffee cake that combines the wholesome goodness of zucchini with a sweet cinnamon streusel topping? This Cinnamon Zucchini Coffee Cake is the perfect choice! Whether you’re enjoying it as a breakfast treat or a delectable dessert, this moist and flavorful cake is sure to satisfy your cravings.
Ingredients
For the Cake:
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
For the 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 your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until smooth. Stir in the grated zucchini.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- For the streusel topping, combine granulated sugar, flour, and ground cinnamon in a small bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the streusel topping over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before slicing and serving.
Notes
For best results, use fresh zucchini and ensure it is finely grated.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Optional: Add chopped nuts to the streusel topping for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 250 kcal per serving
