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Perfect Cinnamon Streusel Zucchini Coffee Cake

cinnamon streusel zucchini coffee cake - featured image
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This incredibly moist and tender coffee cake is packed with cinnamon streusel and hidden zucchini, making it a perfect treat for brunch, potlucks, or a quiet morning with coffee. The buttery, crunchy topping and tender crumb make it a crowd-pleaser that disappears fast.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (for streusel)
  • 1 cup (200g) light brown sugar, packed (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • 2 tablespoons ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¾ cup (170g) unsalted butter, melted and slightly cooled (for streusel)
  • 2 ½ cups (315g) all-purpose flour (for batter)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • ¾ cup (180ml) buttermilk, at room temperature
  • 2 cups (about 250g) grated zucchini (from 1 medium-large zucchini, squeezed dry)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray. Optionally, line with parchment paper with overhang for easy removal.
  2. Make the streusel: In a medium bowl, whisk together 1 ½ cups flour, 1 cup brown sugar, ¼ cup granulated sugar, 2 tablespoons cinnamon, and ¼ teaspoon salt. Pour ¾ cup melted butter over the mixture and stir with a fork until clumps form (like wet sand). Set aside; reserve about ½ cup for the top layer.
  3. Prepare the zucchini: Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel, gather the corners, and twist tightly over the sink to squeeze out as much liquid as possible. Set aside.
  4. Whisk dry ingredients: In a large bowl, whisk together 2 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg (if using).
  5. Mix wet ingredients: In a separate large bowl, whisk the 2 eggs until light and frothy. Add ¾ cup granulated sugar and ¼ cup brown sugar and whisk vigorously for about 1 minute until smooth and slightly thickened. Whisk in ½ cup vegetable oil and 2 teaspoons vanilla extract, then whisk in ¾ cup buttermilk until well combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold together until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  7. Fold in the zucchini: Add the squeezed, grated zucchini to the batter and fold gently until evenly distributed. The batter will be thick.
  8. Layer the cake: Spread half of the batter into the prepared pan. Sprinkle about half of the streusel mixture evenly over the batter. Dollop the remaining batter over the streusel layer and gently spread to cover. Sprinkle the remaining streusel (including the reserved ½ cup) evenly over the top.
  9. Bake: Place the pan in the preheated oven and bake for 40-50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  10. Cool: Let the cake cool in the pan on a wire rack for at least 20-30 minutes before slicing. Serve warm or at room temperature.

Notes

Squeeze the grated zucchini thoroughly to remove excess moisture; this prevents a soggy cake. Do not overmix the batter to keep the cake tender. For best results, use room temperature eggs and buttermilk. If the top browns too quickly, tent with foil. The cake can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Keywords: zucchini coffee cake, cinnamon streusel coffee cake, zucchini cake, coffee cake with streusel, easy zucchini recipe, brunch cake, moist coffee cake

Find it online: https://grubella.com/perfect-cinnamon-streusel-zucchini-coffee-cake-best-easy-recipe/