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Cinnamon Zucchini Coffee Cake Recipe

Cinnamon Zucchini Coffee Cake Recipe
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4.7 from 8 reviews

Indulge in the delightful flavors of cinnamon and zucchini with this moist and flavorful Cinnamon Zucchini Coffee Cake. Perfect for a cozy breakfast treat or a sweet afternoon snack.

Ingredients

Main Cake:

    2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 tablespoon ground cinnamon
    1/2 cup unsalted butter (softened)
    1 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 1/2 cups shredded zucchini (moisture squeezed out)
    1/2 cup sour cream
    1/2 cup chopped walnuts (optional)

Cinnamon Streusel Topping:

    1/2 cup brown sugar
    1 teaspoon ground cinnamon
    1/4 cup all-purpose flour
    1/4 cup unsalted butter (cold, cubed)

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 9×9-inch baking pan.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. Cream butter and sugar: In a large bowl, cream softened butter and sugar until light and fluffy.
  4. Add wet ingredients: Beat in eggs one at a time, then stir in vanilla. Mix in zucchini and sour cream.
  5. Combine dry and wet ingredients: Gradually add dry ingredients to wet, stirring until just combined. Fold in walnuts if using.
  6. Make streusel topping: Combine brown sugar, cinnamon, and flour. Cut in cold butter until crumbly.
  7. Assemble and bake: Spread batter in pan, sprinkle streusel on top. Bake for 35–40 minutes until a toothpick comes out clean. Cool before serving.

Notes

    Drain zucchini well to avoid excess moisture. This cake is great for breakfast or an afternoon snack.

Nutrition

Find it online: https://easy-tapas-recipes.com/cinnamon-zucchini-coffee-cake-recipe/