Zucchini Coffee Cake

This zucchini coffee cake is dense, moist and perfectly flavorful with hints of cinnamon, brown sugar and vanilla. The zucchini dissolves as the cake bakes to give a tender cake crumb that pairs perfectly with the crunchy streusel on top. Serve this crumb cake for brunch, afternoon tea or a comforting dessert.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword Zucchini Coffee Cake, Zucchini Crumb Cake

Prep Time 20

Cook Time 40

Total Time 1

Servings pieces

Calories 499kcal

Author Fiona Dowling

Equipment

9-inch (23 cm) springform pan there is too much batter to use an 8-inch (20 cm) round springform pan

Ingredients

Streusel Topping

1 cup all-purpose flour (125 grams)
1 ½ teaspoons cinnamon
¼ teaspoon salt
⅓ cup granulated sugar (67 grams)
⅓ cup brown sugar (70 grams) light or dark
⅓ cup unsalted butter (75 grams) melted

Zucchini Cake Batter

2 cups all-purpose flour (250 grams)
1 teaspoon cinnamon I often use up to 1 ½ teaspoons
¼ teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (112 grams) melted
¾ cup granulated sugar (150 grams)
¼ cup brown sugar (53 grams) light or dark
2 large eggs room temperature
2 teaspoons vanilla extract
½ cup sour cream (120 ml) room temperature
1 ¼ cup grated zucchini

Glaze

1 cup powdered sugar (110 grams)
2 tablespoons milk or cream
¼ teaspoon vanilla extract

Instructions

Preheat the oven to 350F (180C). Lightly grease and flour a 9-inch round springform pan. I recommend wrapping the outside with aluminum foil to ensure that the pan doesn't leak.

Streusel Topping

Whisk together the flour, cinnamon, nutmeg, salt and sugars.
Whisk the melted butter with a fork. The mixture should form crumbles. Set aside.

Zucchini Cake Batter

In a large bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
In a medium bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs and vanilla extract.
Whisk the sour cream into the butter mixture.
Stir the grated zucchini into the butter mixture.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.
Gently fold the mixture together using a rubber spatula or wooden spoon. Be careful not to overmix. The batter will be thick.

Assembling and Baking the Cake

Pour/spoon the batter into the prepared pan. Smooth the top into an even layer.
Sprinkle the streusel topping over top of the cake. Make sure the cake is entirely covered in an even layer. If you only want a thinner layer of streusel, then you won't need to use it all.
Bake in the preheated oven for 40-45 minutes, or until an inserted toothpick comes out clean or with a few dry crumbs and if you give the pan a nudge it doesn't wobble in the middle.
Remove from the oven and let cool.

Glaze & Serving

Whisk together the powdered sugar and the milk. If needed, whisk in a little more powdered sugar or milk - the glaze should be opaque but thin enough to drizzle.
Trace around the edge of the cake with a thin knife. Then unclamp the outer ring of the springform pan.
Drizzle the cooled cake with the glaze. You can either do this with a spoon or pour the glaze into a small ziploc bag and cut off the bottom corner.
Slice with a sharp, thin knife. I recommend serving on the bottom of the springform pan.

Notes

Pan Sizes: Be sure to use a 9-inch (23-cm) round springform pan as opposed to a 9-inch sandwich pan. A 9-inch sandwich tin has lower sides and therefore will not hold all the batter. This recipe can also be made in a 9x9 inch (23x23 cm) square baking pan. I would start checking the cake around 35 minutes.
Sour Cream: Sour cream can be substituted with plain Greek yogurt. Be sure to use full-fat.
Room Temperature Ingredients: The sour cream and eggs should be at room temperature before getting started. This ensures easier mixing so that you do not overmix the batter.
Zucchini: You will need about 1 ½ small zucchinis or 1 medium zucchini for this recipe. Measure after grating. You do not need to peel the zucchini first. Simply cut off the ends and grate using a fine grater.
Storage: Store covered or in an airtight container at room temperature for up to 4 days. Bake is best fresh.
Nutrition: Details provided are an estimate only and based on 1 slice of cake with glaze, assuming the cake is sliced into 10 uniform pieces and all the streusel and glaze is used.

Nutrition