Description
Indulge in the delightful flavors of this Cinnamon Zucchini Coffee Cake. A moist and tender zucchini-infused cake with a buttery cinnamon streusel topping, perfect for breakfast or dessert.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups grated zucchini (squeezed dry)
Streusel Topping:
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter, cubed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Prepare wet ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar. Add eggs one at a time, then mix in vanilla extract and sour cream. Stir in zucchini.
- Combine wet and dry: Gradually add dry ingredients to the wet mixture, mix until just combined. Pour batter into pan.
- Make streusel: Combine brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter.
- Bake: Bake for 40–45 minutes. Let cool before serving.
Notes
- You can add chopped nuts or chocolate chips for extra texture.
- Cake stays fresh at room temperature for 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
