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Cinnamon Zucchini Coffee Cake

Chef Taha Ayad's Recipe Cinnamon Zucchini Coffee Cake with Brown Sugar Crumb Topping
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A soft Cinnamon Zucchini Coffee Cake made with shredded zucchini, warm cinnamon, and a buttery brown sugar crumb topping. This simple square-pan cake is tender, lightly spiced, and ideal for breakfast, dessert, or an afternoon coffee break.

Ingredients

Scale
  • 1 ½ cups + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon, divided
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup vegetable oil
  • 1 large egg
  • ½ cup milk
  • 2 cups shredded zucchini
  • ½ cup packed brown sugar
  • 2 tablespoons melted butter

Instructions

  1. Preheat the oven to 350°F. Spray an 8-inch or 9-inch square baking pan with cooking spray, making sure the corners are well coated.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, baking powder, 1 teaspoon cinnamon, and salt until evenly combined.
  3. In a large bowl, stir together the granulated sugar, vegetable oil, and egg until smooth and slightly glossy. Stir in the milk.
  4. Add the dry ingredients to the wet mixture and stir just until no dry streaks remain. Do not overmix. Fold in the shredded zucchini until evenly distributed.
  5. Spread the batter into the prepared pan in an even layer.
  6. In a small bowl, stir together the brown sugar, remaining 1 tablespoon flour, remaining 1 teaspoon cinnamon, and melted butter until damp crumbs form.
  7. Sprinkle the crumb topping evenly over the cake batter.
  8. Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the cake cool for at least 20 minutes before slicing so the crumb sets and the topping firms slightly.

Notes

  1. If the shredded zucchini looks very wet, blot it lightly with a paper towel, but do not squeeze it completely dry.
  2. An 8-inch pan will make a slightly taller cake and may need closer to 35 minutes. A 9-inch pan will bake a little thinner and may finish closer to 30 minutes.
  3. Measure the flour by spooning it into the measuring cup and leveling it off to avoid a dry cake.
  4. Cool before slicing for cleaner squares and a better crumb texture.

Nutrition

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