Description
This Cinnamon Zucchini Coffee Cake is a moist, tender cake infused with warm cinnamon and fresh zucchini, topped with a buttery cinnamon streusel. Perfect for breakfast or an afternoon treat, this cake combines simple ingredients for a delightful homemade dessert that’s both flavorful and comforting.
Ingredients
Scale
Cake Batter
- 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
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 and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix wet ingredients: In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined. Then stir in the grated zucchini to incorporate its moisture and texture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices in the batter.
- Form the batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender and light.
- Prepare streusel topping: In a small bowl, mix together granulated sugar, flour, and ground cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture forms coarse crumbs, which will create a crunchy, buttery topping.
- Assemble: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Sprinkle the cinnamon streusel evenly over the top of the batter to add texture and flavor.
- Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and serve: Allow the cake to cool in the pan before slicing. This helps the cake to set properly and makes slicing easier. Serve and enjoy your delicious Cinnamon Zucchini Coffee Cake!
Notes
- Be sure to squeeze excess moisture from the grated zucchini with a clean towel or cheesecloth to prevent the cake from becoming soggy.
- Use fresh ground cinnamon for the best flavor in both the batter and the streusel.
- This cake pairs wonderfully with a cup of coffee or tea for breakfast or a snack.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Make sure your baking pan is well greased and floured to avoid sticking.
