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
