Description
Zucchini Bread Coffee Cake is a moist, cinnamon-swirled quick bread topped with a rich brown sugar streusel. Fresh grated zucchini keeps the crumb tender, while warm cinnamon and vanilla make this easy loaf ideal for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup olive oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup grated zucchini
- 3/4 cup brown sugar, for the filling
- 1 teaspoon ground cinnamon, for the filling
- 2/3 cup brown sugar, for the streusel
- 1/2 cup all-purpose flour, for the streusel
- 1/2 teaspoon ground cinnamon, for the streusel
- 4 tablespoons unsalted butter, softened, for the streusel
Instructions
- Preheat the oven to 325°F. Coat a 9×5-inch loaf pan with nonstick cooking spray.
- In a small bowl, whisk together 1 1/2 cups flour, salt, baking soda, baking powder, and 1 teaspoon cinnamon.
- In a large bowl, whisk the eggs, olive oil, granulated sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix just until the batter is smooth. Do not overmix.
- Fold the grated zucchini into the batter until evenly distributed.
- Prepare the cinnamon filling by whisking 3/4 cup brown sugar with 1 teaspoon cinnamon in a small bowl.
- Prepare the streusel by combining 2/3 cup brown sugar, 1/2 cup flour, 1/2 teaspoon cinnamon, and softened butter. Mix with your hands or a fork until the butter is evenly dispersed and moist crumbs form.
- Spread half of the zucchini batter evenly in the prepared loaf pan.
- Sprinkle the cinnamon filling over the batter, then carefully spread the remaining batter on top.
- Distribute the streusel evenly over the surface of the loaf.
- Bake for 60 to 70 minutes, or until the center no longer jiggles and a toothpick inserted into the middle comes out with only a few moist crumbs.
- Cool the Zucchini Bread Coffee Cake completely in the pan before removing and slicing.
Notes
- Do not squeeze all the moisture from the grated zucchini; its natural liquid helps keep the cake tender.
- If the zucchini is exceptionally watery, gently blot it with a paper towel before adding it to the batter.
- Avoid overmixing after adding the flour, as this can make the loaf dense or tough.
- If the streusel browns too quickly, loosely cover the loaf with aluminum foil during the final portion of baking.
- Store the cooled cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 1 week.
- Freeze individual slices in a freezer-safe container for up to 3 months.
- Nutrition values are estimates and may vary according to the ingredients and serving size used.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 51g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg