Description
Zesty zucchini mingles with warm cinnamon in this coffee cake masterpiece from grandma’s kitchen. Moist crumb and sweet streusel topping create a delightful breakfast or afternoon treat you’ll savor with pure comfort.
Ingredients
Scale
- 1 ½ cups zucchini (shredded, squeezed to remove excess moisture)
- 2 cups (250 g / 8.8 oz) all-purpose flour
- 2 large eggs
- ¾ cup (150 g / 5.3 oz) granulated sugar
- ½ cup (115 g / 4 oz) unsalted butter (softened)
- ¼ cup (55 g / 2 oz) brown sugar
- ½ cup (120 ml / 4 fl oz) sour cream or Greek yogurt
- ½ cup (65 g / 2.3 oz) all-purpose flour (for streusel)
- ½ cup (110 g / 3.9 oz) brown sugar (for streusel)
- ¼ cup (55 g / 2 oz) unsalted butter (melted, for streusel)
- ½ cup (60 g / 2.1 oz) powdered sugar (for glaze)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsps ground cinnamon
- 1 tsp ground cinnamon (for streusel)
- ½ tsp ground nutmeg (optional)
- 1 tsp vanilla extract
- 1 tbsp milk (for glaze)
Instructions
- Preparation: Ignite the oven to 350F (175C). Fortify a 9×9-inch baking pan with butter and flour, or line with parchment paper for seamless extraction.
- Streusel Creation: Merge flour, brown sugar, and cinnamon. Introduce melted butter, transforming the mixture into rustic, uneven clusters. Set aside this aromatic topping.
- Batter Assembly: Whisk dry ingredients – flour, baking powder, baking soda, salt, and cinnamon. In a parallel vessel, whip butter and sugars until ethereally light. Integrate eggs methodically, followed by vanilla and sour cream. Gently fold dry ingredients, maintaining a delicate consistency. Incorporate zucchini, distributing verdant strands throughout the batter.
- Pan Arrangement: Pour batter into prepared pan, leveling the surface. Lavishly sprinkle reserved streusel across the top, creating a textural landscape.
- Baking Ritual: Position cake in preheated oven for 40-45 minutes. Confirm completion by inserting a slender tester – it should emerge immaculately clean.
- Cooling Interlude: Allow cake to stabilize in the pan for 20 minutes, enabling structural development.
- Optional Embellishment: Craft a luminescent glaze by whisking powdered sugar with milk and vanilla until silky. Cascade artfully across the cooled surface.
- Serving Finale: Slice into enticing portions, ideal when served warm or at room temperature.
Notes
- Moisture Management: Zucchini contains high water content, so gently squeeze excess liquid after shredding to prevent a soggy cake texture.
- Streusel Success: Ensure butter is melted but not hot when mixing streusel to create perfect crumbly consistency that won’t sink into batter.
- Gentle Mixing Technique: Fold ingredients with a light hand to maintain cake’s tender crumb and prevent tough, dense results.
- Gluten-Free Adaptation: Substitute all-purpose flour with a 1:1 gluten-free baking blend to make the recipe suitable for those with wheat sensitivities.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg