Description
This moist and flavorful Zucchini Coffee Cake is a delightful treat that combines tender shredded zucchini with warm cinnamon and a sweet crumb topping. Perfect for breakfast, brunch, or an afternoon snack, this cake offers a delicious way to enjoy vegetables in a comforting dessert.
Ingredients
Units
Scale
For the Cake
- 1 1/2 cups (186g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1 large egg
- 1/2 cup (118ml) milk
- 2 cups (approx 206g) shredded zucchini (approx 1 large or 2 small)
For the Topping
- 1/2 cup (100g) packed brown sugar
- 1 tablespoon (8g) all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons (28g) butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch square baking pan using cooking spray to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon until well combined. This ensures the leavening agent and spices are evenly distributed throughout the batter.
- Combine Wet Ingredients: In a large bowl, stir together the granulated sugar, vegetable oil, and egg until smooth. Then stir in the milk to create a cohesive wet mixture ready for the dry ingredients.
- Form the Batter: Add the dry ingredient mixture to the wet ingredients and gently stir until just combined. Avoid overmixing to keep the cake tender. Fold in the shredded zucchini carefully, ensuring even distribution without breaking down the strands.
- Make the Crumb Topping: In a small bowl, stir together the brown sugar, all-purpose flour, cinnamon, and melted butter until crumbly. This topping will add a sweet, crunchy layer to the cake.
- Assemble the Cake: Pour the zucchini cake batter into the prepared pan and spread it evenly. Sprinkle the crumb topping evenly over the batter for an even distribution of sweetness and crunch.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached but no wet batter.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for at least 15 minutes before serving. This helps the cake set and makes cutting easier. Enjoy it warm or at room temperature with a cup of coffee or tea.
Notes
- Make sure to squeeze excess moisture from the shredded zucchini if it feels very wet to avoid a soggy cake.
- You can substitute vegetable oil with melted coconut oil for a slight twist in flavor.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- For added texture, consider folding in ½ cup of chopped nuts such as walnuts or pecans.
- To make the recipe dairy-free, substitute milk with almond or oat milk and use a non-dairy butter alternative for the topping.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
