Description
Indulge in the delightful blend of cinnamon, zucchini, and a buttery streusel topping in this moist and flavorful coffee cake. Perfect for breakfast or dessert!
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 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 of excess moisture)
For the streusel topping:
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter, cubed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch square or round baking dish.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Make the cake batter: In a large bowl, cream together the butter, granulated sugar, and brown sugar. Add eggs one at a time, then mix in vanilla and sour cream. Stir in the grated zucchini.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Pour the batter into the prepared baking dish.
- Prepare the streusel: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Sprinkle evenly over the cake batter.
- Bake the cake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- You can add 1/2 cup chopped walnuts or pecans for extra crunch.
- This cake stays moist for days and freezes well.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 21g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
