Spiced Zucchini Coffee Cake
Print RecipeThis moist and tender zucchini coffee cake is a delightful way to use up summer’s bounty. Infused with warm spices and topped with a buttery streusel, it’s perfect for breakfast, brunch, or an afternoon treat with coffee. The zucchini adds moisture without overpowering the flavor, while the crumbly topping provides a satisfying crunch.
Servings: 9 slices
equipment (affiliate links
- 8-inch pan or
- stand mixer or
- box grater or
- stand mixer grater attachment if using a stand mixer
- kitchen scale for best accuracy
Ingredients
Cake
- 2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ c. (113 g) salted butter softened
- ¾ c. (150 g) granulated sugar
- ¼ c. (55 g) light brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ c. (120 g) sour cream
- 1 c. (150 g) zucchini grated
Streusel Topping
- ¾ c. (90 g) unbleached all-purpose flour
- ½ c. (110 g) light brown sugar packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- 6 tbps (85 g) salted butter melted
- ½ c. (60 g) walnuts or pecans chopped - optional
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Spray an 8 or 9-inch round or square baking pan with nonstick cooking spray.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the Butter and Sugars: In a separate large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add eggs, vanilla extract, and sour cream and mix until just combined.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix. Fold in the grated zucchini with a spatula until evenly distributed.
- Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms coarse crumbs. If using nuts, fold them in. Set aside.
- Assemble the Cake: Spread the batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the batter, covering the entire surface.
- Bake: Bake for 45-55 minutes (depending on pan size), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for 15 minutes before slicing. Best served warm.
Notes
- Yellow Squash Swap: For yellow squash substitution, always squeeze out excess moisture due to higher water content.
- To Serve: Enjoy warm with a small pat of butter for an indulgent touch.
- Make it a Dessert: Make a simple glaze with 1 cup of powdered sugar (115g) and 1 to 2 tablespoons of milk. Drizzle over slightly cooled cake.
Serving: 1slice | Calories: 521kcal | Carbohydrates: 66g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 471mg | Potassium: 168mg | Fiber: 2g | Sugar: 36g | Vitamin A: 725IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg
