Description
Cinnamon Zucchini Coffee Cake — a tender, cinnamon-scented breakfast cake studded with shredded zucchini. When zucchini bakes with cinnamon and sugar it takes on a warm, almost-apple sweetness.
Ingredients
Scale
For the cake
- 1½ cups (186 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 ml) vegetable oil (or other neutral oil)
- 1 large egg
- ½ cup (118 ml) milk (dairy or plant-based)
- 2 cups (about 206 g) shredded zucchini (roughly 1 large or 2 small zucchinis)
For the streusel
- ½ cup (100 g) packed brown sugar
- 1 tablespoon (8 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons (28 g) melted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch square baking pan (or line it with parchment).
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
- In a large mixing bowl, beat the granulated sugar, vegetable oil, and egg until smooth. Pour in the milk and mix to combine.
- Add the dry mixture to the wet ingredients and stir gently just until the batter comes together — don’t overmix.
- Fold the shredded zucchini into the batter until distributed evenly. Transfer the batter to the prepared pan and spread it into an even layer.
- Make the crumb topping: in a small bowl, combine the brown sugar, tablespoon of flour, and cinnamon. Stir in the melted butter until the mixture forms coarse crumbs. Scatter the streusel evenly over the cake batter.
- Bake for 30–35 minutes, or until a thin skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Let the cake cool slightly in the pan on a wire rack before slicing. Serve warm or at room temperature.
Notes
Notes: Use a box grater to shred the zucchini; no need to squeeze out moisture unless it seems very wet. If you prefer a deeper streusel, double the topping ingredients. If the top browns too quickly, tent loosely with foil for the final 5–10 minutes of baking.
Nutrition
- Serving Size: 1serving
- Calories: 216kcal
- Sugar: 22g
- Sodium: 127mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg