Description
This moist and delicious Zucchini Coffee Cake is the perfect way to use up your garden’s bounty! It’s a delightful treat for breakfast, brunch, or an afternoon snack. The combination of zucchini, warm spices, and a sweet streusel topping creates an irresistible flavor and texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, packed
- Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the grated zucchini.
- Prepare the Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before slicing and serving.
Notes
- For a richer flavor, you can add chopped walnuts or pecans to the streusel topping.
- If you don’t have fresh zucchini, you can use frozen, thawed and squeezed to remove excess moisture.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g