Oh, you are going to LOVE this zucchini coffee cake! Seriously, it’s become my go-to whenever I have a couple of zucchinis hanging around. It turns out so incredibly moist, and that cinnamon streusel topping? Pure magic. It’s got this wonderful crumbly texture that just melts in your mouth. I love it because it’s perfect for a lazy Sunday morning with a cup of coffee, but honestly, it’s just as good for an afternoon pick-me-up. This isn’t just any zucchini cake; it’s a little slice of heaven!

Why You’ll Love This Zucchini Coffee Cake

Trust me, this zucchini coffee cake is a total winner for so many reasons:

It’s unbelievably moist – seriously, the best texture!
Super easy to whip up, even on a busy day.
That cinnamon streusel topping is just divine.
It’s perfect for breakfast, brunch, or even a little dessert treat.
You get to use up that fresh zucchini you have sitting around!

The Perfect Zucchini Coffee Cake for Any Occasion

This zucchini coffee cake really is the best. Whether you need a little something special to go with your morning coffee or a sweet treat to share in the afternoon, it hits the spot. It’s just so versatile!

Gathering Your Zucchini Coffee Cake Ingredients

Alright, let’s get everything ready for this amazing zucchini coffee cake! It’s pretty straightforward, but having all your ingredients prepped makes the whole process so much smoother. You’ll want to start by getting your oven preheated to 350°F (175°C) and making sure your 9×13 inch pan is greased and floured. That way, it’s ready to go when the batter is!

Essential Ingredients for Zucchini Coffee Cake

For the cake itself, you’ll need your standard baking dry goods: 2 cups of all-purpose flour, 1 teaspoon of baking soda, half a teaspoon each of baking powder and salt, and my favorite warm spices – 1 teaspoon of cinnamon and half a teaspoon of nutmeg. Then comes the magic: 1 cup of granulated sugar, half a cup of softened butter, two large eggs, and a teaspoon of vanilla extract. The stars of the show are 1 cup of grated zucchini (that’s about one medium zucchini, make sure it’s drained a bit!) and half a cup of sour cream or plain yogurt. That sour cream is key for making this cake super moist!

Crafting the Perfect Streusel for Zucchini Coffee Cake

Now for that irresistible crunchy topping! You’ll need half a cup of all-purpose flour, a quarter cup each of packed brown sugar and granulated sugar, and another teaspoon of cinnamon. The real secret weapon here is the cold, cubed butter – a quarter cup of it. You want to cut that butter into the dry ingredients until it looks like coarse crumbs. This is what gives you that lovely, crumbly texture that makes this zucchini coffee cake so special!

How to Prepare Your Zucchini Coffee Cake

Alright, let’s get this amazing zucchini coffee cake into the oven! It’s really not complicated at all, just a few simple steps to get that deliciousness going. Remember we already preheated the oven to 350°F (175°C) and got that 9×13 inch pan all greased and floured? Good! That’s half the battle won.

Preparing the Zucchini Coffee Cake Batter

First things first, in a medium bowl, whisk together all your dry ingredients: the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Just give them a good mix so everything’s evenly distributed. Set that aside for a moment. Now, grab your big mixing bowl. Cream together that softened butter and granulated sugar until it’s nice and fluffy – this is where you get that lovely lightness in the cake. Beat in the eggs one at a time, then stir in the vanilla. In a little separate bowl, mix up your grated zucchini with the sour cream or yogurt. Now, the key is to add the dry ingredients to the wet ingredients alternately with your zucchini mixture. Start and end with the dry stuff. Mix until it’s *just* combined after each addition. Seriously, don’t overmix it, or you’ll end up with a tough cake!

Creating the Irresistible Streusel Topping

For that crunchy, cinnamon-y topping that makes this zucchini coffee cake extra special, just grab another medium bowl. Toss in the flour, brown sugar, granulated sugar, and cinnamon. Then, cut in your cold, cubed butter. You can use a pastry blender or just your fingertips for this. You want to keep working it until it all comes together into coarse crumbs. It should look like little pebbles. This is what gives you that perfect crumbly texture!

Assembling and Baking Your Zucchini Coffee Cake

Now for the fun part! Pour that lovely batter evenly into your prepared pan. Don’t worry if it looks a little thick, that’s normal. Then, sprinkle that glorious streusel topping all over the top of the batter. Try to get it as even as possible. Pop it into your preheated oven and let it bake for about 35 to 45 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted right into the center comes out clean. Once it’s baked, let the cake cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully flip it out onto a wire rack to cool completely. Patience is key here, even though it smells amazing!

Tips for a Perfect Zucchini Coffee Cake

Alright, so you want to make sure your zucchini coffee cake turns out absolutely perfect every single time, right? I’ve got a few little secrets that really make a difference! It’s all about those little details. This cake is so forgiving, but a few tweaks can really elevate it. Plus, using up that garden zucchini is always a win!

Zucchini Preparation for Your Coffee Cake

My biggest tip for this zucchini coffee cake? Make sure you drain that grated zucchini really well! You don’t want a watery cake. Just grate it, then maybe give it a gentle squeeze in your hands or let it sit in a fine-mesh sieve for a few minutes. It prevents a soggy bottom and keeps that crumb nice and tender.

Achieving the Ideal Streusel Texture

For the streusel on your zucchini coffee cake, the trick is definitely using *cold* butter. Don’t let it get soft! When you cut it into the dry ingredients, you want it to stay in little pea-sized pieces. That’s what gives you that gorgeous, crumbly topping that’s just divine. If it gets too warm, it’ll just turn into a paste, and that’s not what we want!

Frequently Asked Questions About Zucchini Coffee Cake

Got questions about this amazing zucchini coffee cake? I’ve got you covered! It’s one of those recipes that people always seem to have a few thoughts about, especially when it comes to using up all that garden zucchini. Don’t worry, it’s super simple!

Can I taste the zucchini in this Zucchini Coffee Cake?

Nope, not really! The zucchini is the secret to making this zucchini coffee cake so incredibly moist and tender. You won’t taste it directly, but you’ll definitely notice how delicious and soft the cake is!

How should I store leftover Zucchini Coffee Cake?

This zucchini coffee cake stays yummy for a few days. Just pop it into an airtight container or wrap it up well. It’s great at room temperature, but if it’s really warm where you are, the fridge is a good option too!

Can I add nuts to the streusel of my Zucchini Coffee Cake?

Oh, absolutely! Adding nuts to the streusel topping is a fantastic idea. Chopped walnuts or pecans work wonderfully and add an extra layer of crunch and flavor that complements this zucchini coffee cake perfectly.

Serving and Enjoying Your Zucchini Coffee Cake

Once your zucchini coffee cake has cooled, it’s ready to be sliced and savored! It’s absolutely divine on its own, but I really love pairing a warm slice with a steaming mug of coffee or a nice cup of tea. It’s just the perfect combination for a cozy morning or a delightful afternoon break. The cinnamon and zucchini flavors really come alive when it’s slightly warm, but honestly, it’s delicious at room temperature too!

Nutritional Estimate for Zucchini Coffee Cake

So, about the nutrition for this glorious zucchini coffee cake! Keep in mind these are just estimates, because everyone bakes a little differently, right? Per slice, you’re looking at roughly 350 calories, about 18 grams of fat (with 10 grams of that being saturated), around 45 grams of carbohydrates, and about 4 grams of protein. It’s a treat, for sure, but packed with that delicious zucchini goodness!

Glorious Zucchini Coffee Cake, 1 Slice

Author: ferecipe.com
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful zucchini coffee cake with a sweet cinnamon streusel topping.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium zucchini)
1/2 cup sour cream or plain yogurt
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a small bowl, combine the grated zucchini and sour cream (or yogurt).
Add the dry ingredients to the wet ingredients alternately with the zucchini mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix.
Pour the batter evenly into the prepared baking pan.
Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the cake batter.
Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure your zucchini is well-drained of excess moisture before grating.
You can add chopped nuts like walnuts or pecans to the streusel topping for extra texture.
This cake is delicious served warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: zucchini cake, coffee cake, streusel, cinnamon, dessert, baking, quick bread