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Zucchini Coffee Cake

This zucchini coffee cake is soft, cozy, and topped with buttery cinnamon streusel. The zucchini keeps every slice moist while staying politely unnoticed by suspicious eaters.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 298 kcal

Equipment

  • Mixing bowl
  • whisk
  • Box Grater
  • Spatula,
  • 8x8 Baking Pan
  • Cooling rack
  • Freezer
  • knife
  • oven

Ingredients
  

Cake Batter

  • 1 1/2 cups zucchini shredded squeezed dry
  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Streusel Topping

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 4 tbsp cold butter cubed

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  • Whisk sugar, melted butter, eggs, sour cream, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Fold in zucchini gently.
  • Mix brown sugar, flour, cinnamon, and butter until crumbly clusters form.
  • Spread batter evenly in pan. Scatter streusel over top edge to edge.
  • Bake 38 to 40 minutes until golden and center springs back lightly.
  • Cool 15 minutes before slicing. Serve warm or room temperature.

Notes

For softer texture, do not overbake and squeeze zucchini well. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Add walnuts, raisins, or orange zest for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Bristle Cookie, coffee cake, Ice Cream Cookie, Zucchini Coffee Cake