Description
Indulge in a delightful treat with this Cinnamon Zucchini Coffee Cake. Moist and flavorful, this cake is perfect for breakfast or dessert, combining the goodness of zucchini with a cinnamon streusel topping.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
For the streusel topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the streusel topping: Combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over the batter.
- Bake for 35 to 40 minutes. Let cool slightly before serving.
In a large bowl, whisk together the dry ingredients. In another bowl, whisk the wet ingredients until smooth. Combine wet and dry ingredients, fold in zucchini and nuts, then pour into the baking dish.
Notes
- For a sweeter touch, drizzle with a simple powdered sugar glaze after baking.
- You can substitute Greek yogurt for the sour cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
