Description

Indulge in the perfect blend of cinnamon, zucchini, and a buttery streusel topping with this delightful Cinnamon Zucchini Coffee Cake. Moist, flavorful, and easy to make, it’s a wonderful treat for breakfast or dessert.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg

Wet Ingredients:

½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1½ cups finely grated zucchini (excess moisture squeezed out)

For the streusel topping:

½ cup brown sugar
⅓ cup all-purpose flour
1 teaspoon cinnamon
¼ cup cold unsalted butter, cubed

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients: In a large bowl, cream the butter with the granulated and brown sugars until light and fluffy. Add eggs one at a time, then stir in the vanilla. Mix in the sour cream until smooth.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the grated zucchini. Spread the batter in the pan.
Make streusel topping: Combine brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the batter.
Bake: Bake for 35–40 minutes until a toothpick inserted into the center comes out clean. Cool before serving.

Notes

For extra flavor, add ½ cup chopped walnuts or pecans to the streusel.
This cake stays moist for several days and freezes well.