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Cinnamon Zucchini Coffee Cake Recipe

Cinnamon Zucchini Coffee Cake Recipe
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★★★★★

4.8 from 5 reviews

This Cinnamon Zucchini Coffee Cake is a moist and flavorful treat, perfect for breakfast or an afternoon snack. The shredded zucchini adds moisture and subtle nutrition, while the cinnamon-infused crumb topping provides a sweet, crunchy contrast that pairs perfectly with a cup of coffee or tea.

Ingredients

Scale

For the Cake

  • 1 ½ cups (186g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (60ml) vegetable oil
  • 1 large egg
  • ½ cup (118ml) milk
  • 2 cups (approx 206g) shredded zucchini (approx 1 large or 2 small)

For the Topping

  • ½ cup (100g) packed brown sugar
  • 1 tablespoon (8g) all-purpose flour
  • 1 teaspoon cinnamon
  • 2 tablespoons (28g) butter, melted

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch square baking pan with cooking spray to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon to evenly distribute the leavening agent and spices.
  3. Combine wet ingredients: In a large bowl, stir the granulated sugar, vegetable oil, and egg until smooth and well combined. Then add the milk and stir until incorporated.
  4. Incorporate dry ingredients: Gradually add the dry flour mixture into the wet ingredients. Stir gently until just combined to avoid overmixing which can toughen the cake.
  5. Fold in zucchini: Carefully fold in the shredded zucchini ensuring it’s evenly dispersed throughout the batter.
  6. Pour batter into pan: Transfer the batter into the prepared baking pan and spread it out evenly.
  7. Prepare crumb topping: In a small bowl, mix together the brown sugar, all-purpose flour, and cinnamon. Pour in the melted butter and stir until crumbly.
  8. Add topping and bake: Sprinkle the crumb topping evenly over the cake batter. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool and serve: Allow the coffee cake to cool slightly before slicing. Enjoy warm or at room temperature.

Notes

  • Shredded zucchini adds moisture and reduces the need for extra oil or butter.
  • Be sure to squeeze excess water from shredded zucchini if very watery to prevent a soggy cake.
  • This cake can be stored in an airtight container for up to 3 days at room temperature.
  • For a dairy-free alternative, substitute milk with almond or oat milk and use coconut oil instead of vegetable oil.
  • Adding nuts such as chopped walnuts to the crumb topping can add extra texture and flavor.

Nutrition

Keywords: Cinnamon Zucchini Coffee Cake, zucchini cake, crumb topping, breakfast cake, easy coffee cake recipe, moist zucchini cake

Find it online: https://mixitwitjoe.com/cinnamon-zucchini-coffee-cake-recipe/