Cinnamon Zucchini Coffee Cake
A moist and delicious cinnamon zucchini coffee cake that's quick and easy to make, perfect for a treat any time of day. Features a tender cake base and a delightful crumble topping.
Equipment
- 8x8 inch baking pan or 9-inch round cake pan
- Large bowl
- Small bowl
- Whisk
- Fork
- Spatula
- Box grater
Ingredients
For the Cake
- 1.5 cups all-purpose flour (186g)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 0.75 cup granulated sugar (150g)
- 0.25 cup vegetable oil (60ml)
- 1 large egg
- 0.5 cup milk (118ml)
- 2 cups shredded zucchini (approx 206g)
For the Topping
- 0.5 cup packed brown sugar (100g)
- 1 tablespoon all-purpose flour (8g)
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted (28g)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking pan or a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and granulated sugar.
- Pour in the vegetable oil and crack in the egg. Whisk until just combined.
- Pour in the milk and whisk until the batter is smooth. Do not overmix.
- Gently fold in the shredded zucchini. Squeeze out a little excess moisture first.
- Spoon the batter evenly into the prepared baking pan and smooth the top.
- In a small bowl, combine the brown sugar, flour, and cinnamon for the topping. Pour in the melted butter and stir with a fork until crumbly.
- Sprinkle the topping evenly over the batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before slicing and serving.
Notes
Store in an airtight container at room temperature for up to 3 days. Can also be refrigerated or frozen for up to 3 months.