Description
Sweet aromas of homemade Cinnamon Zucchini Coffee Cake waft through kitchens, promising comfort and delightful flavors. Moist crumbs laced with warm spices and garden-fresh zucchini invite friends and family to savor each delectable slice.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups shredded zucchini (squeezed to remove excess moisture)
- 2 cups (250 g / 8.8 ounces) all-purpose flour
- 2 large eggs
- ½ cup (115 g / 4 ounces) unsalted butter, softened
Dry Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
Sweeteners and Liquid Ingredients:
- ¾ cup (150 g / 5.3 ounces) granulated sugar
- ¼ cup (55 g / 2 ounces) brown sugar
- 1 teaspoon vanilla extract
- ½ cup (120 ml / 4 fluid ounces) sour cream or Greek yogurt
Streusel Topping:
- ½ cup (65 g / 2.3 ounces) all-purpose flour
- ½ cup (110 g / 3.9 ounces) brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup (55 g / 2 ounces) unsalted butter, melted
Glaze (Optional):
- ½ cup (60 g / 2.1 ounces) powdered sugar
- 12 tablespoons milk
Instructions
- Prepare the baking environment by warming the oven to 350F (175C). Coat a 9×9-inch baking vessel with butter and flour, or create a parchment paper lining for effortless removal.
- Craft the crumbly streusel by blending flour, brown sugar, and cinnamon. Incorporate melted butter until the mixture transforms into rustic, uneven granules. Reserve this topping for later.
- Construct the foundational cake mixture by whisking dry components: flour, leavening agents, salt, warming spices. In a separate vessel, cream butter with sugars until pale and airy. Introduce eggs individually, ensuring thorough integration after each addition. Fold in vanilla and sour cream, creating a silky landscape. Gently incorporate dry ingredients, maintaining a delicate texture. Softly fold shredded zucchini throughout the batter, distributing green ribbons evenly.
- Transfer the batter into the prepared pan, smoothing the surface with a spatula. Generously scatter the reserved streusel across the top, creating a textured landscape.
- Slide the cake into the preheated oven, allowing it to transform for 40-45 minutes. Verify doneness by inserting a slender probe into the center – it should emerge pristine and clean.
- After baking, permit the cake to rest and settle within its pan for approximately 20 minutes, allowing structural integrity to develop.
- Optional: Drizzle a luminescent glaze by whisking powdered sugar with milk and vanilla until silky and pourable. Artfully cascade the glaze across the cooled surface.
- Slice into inviting portions, serving either warmly embraced or at ambient temperature.
Notes
- Moisture Magic: Grate zucchini and gently squeeze out excess water using a clean kitchen towel to prevent a soggy cake texture.
- Streusel Success: Ensure butter is cool but not cold when mixing streusel for perfect crumbly consistency that doesn’t melt into the batter.
- Gluten-Free Adaptation: Swap all-purpose flour with a 1:1 gluten-free baking blend to make the cake celiac-friendly without compromising taste.
- Healthier Twist: Replace half the butter with unsweetened applesauce to reduce calories while maintaining the cake’s rich, moist texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg