Imagine biting into a slice of heaven that combines the moist, tender crumb of a perfect coffee cake with the unexpected twist of fresh zucchini and a cinnamon-packed streusel topping. This Cinnamon Zucchini Streusel Coffee Cake is not just a recipe—it's a game-changing breakfast experience that will transform your morning routine and leave your family begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that's both surprisingly simple and incredibly delicious.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 cup grated zucchini
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/4 cup granulated sugar (for streusel topping)
- 1 tablespoon ground cinnamon (for streusel topping)
- 1/4 cup cold butter, cubed (for streusel topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or cooking spray, ensuring complete coverage.
- Grate the zucchini using a box grater. Place grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent the cake from becoming too wet.
- In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Ensure dry ingredients are well mixed.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the grated zucchini and chopped walnuts (if using) until evenly distributed throughout the batter.
- For the streusel topping, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl.
- Add cold cubed butter to the sugar-cinnamon mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until it resembles coarse crumbs.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the streusel topping evenly over the surface of the cake batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15-20 minutes before cutting into squares.
- Serve warm or at room temperature. Optional: dust with powdered sugar or drizzle with a light glaze if desired.
Tips
- Moisture Management: The key to a perfect zucchini cake is removing excess water from the zucchini. Always squeeze out moisture using a clean kitchen towel to prevent a soggy cake.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Room Temperature Ingredients: Ensure eggs and other refrigerated ingredients are at room temperature for better incorporation and a more even bake.
- Streusel Technique: Work the butter into the streusel mixture quickly and with cold hands to create those delightful, crispy crumb topping.
- Oven Accuracy: Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
- Cool Completely: Allow the cake to cool in the pan for 15-20 minutes before cutting to help it set and prevent crumbling.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 40mg
