Zucchini Coffee Cake Recipe
This Zucchini Coffee Cake Recipe combines moist shredded zucchini, brown sugar, cinnamon, and a buttery streusel topping for a tender, flavorful treat perfect for breakfast or dessert.
9 Servings
Ingredients
For the Batter:
- 1¾ cups 210g all-purpose flour
- 1 cup 206g packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- 1 stick 4 oz unsalted butter melted
- 2 large eggs
- ¼ cup milk 2% preferred
- 1½ cups shredded zucchini from 1 medium zucchini
For the Streusel Topping:
- ½ cup 60g all-purpose flour
- ½ cup 103g packed light brown sugar
- 1 tsp ground cinnamon
- 4 tbs 2 oz unsalted butter, melted
Optional for Serving:
- Powdered sugar or glaze
- Whipped cream or vanilla ice cream
Instructions
Prepare the Pan and Oven
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing extra overhang for easy removal after baking. Lightly grease both the parchment and pan with cooking spray or butter.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, baking soda, baking powder, and salt until fully combined and no lumps remain.
Add the Wet Ingredients
- Pour the melted butter into the dry mixture, followed by the eggs and milk. Stir until just combined—do not overmix. Gently fold in the shredded zucchini until evenly incorporated. The batter should appear thick yet spreadable.
Prepare the Streusel
- In a separate bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and mix with a fork until coarse crumbs form. The texture should resemble small clusters rather than a paste.
Assemble the Coffee Cake
- Spread the prepared batter evenly into the baking pan. Sprinkle the streusel mixture evenly over the top, covering the entire surface.
Bake the Coffee Cake
- Bake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should appear slightly crisp while the center remains tender.
Cool and Serve
- Allow the coffee cake to cool in the pan for approximately 20 minutes. Using the parchment paper overhang, lift it out carefully and transfer to a wire rack. Serve warm or at room temperature. Optional garnishes such as a dusting of powdered sugar or a light glaze may be added before serving.
Notes
To prepare a gluten-free version of this Zucchini Coffee Cake Recipe, substitute the all-purpose flour in both the batter and streusel with a 1:1 gluten-free baking blend that includes xanthan gum. Ensure all other ingredients, including baking powder and brown sugar, are labeled gluten-free. The texture will remain moist and soft, though slightly more delicate than the traditional version.