Name: Zucchini Bread Coffee Cake.
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1.5 cups all-purpose flour; 0.5 teaspoon salt; 0.5 teaspoon baking soda; 0.5 teaspoon baking powder; 1 teaspoon cinnamon (for cake); 2 large eggs (lightly beaten); 0.5 cup olive oil; 1 cup sugar; 2 teaspoons vanilla extract; 1 cup grated zucchini; 0.75 cup brown sugar (for streusel topping); 1 teaspoon cinnamon (for streusel); 0.67 cup brown sugar (for streusel mix); 0.5 cup flour (for streusel mix); 0.5 teaspoon cinnamon (for streusel mix); 4 tablespoons unsalted butter (for streusel)

If you are looking for a delightful treat that combines the moistness of zucchini bread with the comforting flavors of coffee cake, then look no further than this Zucchini Bread Coffee Cake. This recipe is not only incredibly satisfying but also perfect for breakfast, brunch, or an afternoon pick-me-up with your favorite cup of coffee or tea. The addition of zucchini keeps the cake moist, while the cinnamon and brown sugar streusel topping adds a delightful crunch and sweetness. Let’s dive into how you can make this scrumptious cake at home!

Why It’s My Go-To

This Zucchini Bread Coffee Cake has become a staple in my kitchen for several reasons. First, it’s a fantastic way to use up all that summer zucchini without feeling guilty. Second, the combination of flavors and textures is simply irresistible. The cake is fluffy and tender, while the streusel topping brings a nostalgic bakery feel right to your home. Plus, it’s versatile—great for breakfast or as a dessert, and it’s equally delicious warm or at room temperature.

The Essentials

To make the perfect Zucchini Bread Coffee Cake, you’ll need the following ingredients:

1 1/2 cups all-purpose flour: This forms the base of your cake.
1/2 teaspoon salt: Enhances the flavors.
1/2 teaspoon baking soda: Helps the cake rise.
1/2 teaspoon baking powder: Works in conjunction with the baking soda for fluffiness.
1 teaspoon cinnamon: Adds warmth and flavor.
2 large eggs, lightly beaten: Binds the ingredients together.
1/2 cup olive oil: Keeps the cake moist and adds healthy fats.
1 cup sugar: Sweetens the cake perfectly.
2 teaspoons vanilla extract: A must-have for flavor.
1 cup grated zucchini: The star of the show, adding moisture and nutrition.
3/4 cup brown sugar: For the streusel topping, adds rich flavor.
1 teaspoon cinnamon: For the streusel, complements the cake.
2/3 cup brown sugar: For the streusel mix.
1/2 cup flour: Also for the streusel mix.
1/2 teaspoon cinnamon: To add to the streusel mix.
4 tablespoons unsalted butter: Gives the streusel its crumbly texture.

Must-Have Equipment

Before you start baking, make sure you have the following equipment:

Mixing bowls: For combining ingredients.
Measuring cups and spoons: Accuracy is key in baking.
Whisk: To mix the wet ingredients together smoothly.
Spatula: For folding in the zucchini and ensuring even distribution.
Baking dish: A 9×13 inch pan works perfectly for this recipe.
Grater: For preparing the zucchini.
Cooling rack: To let the cake cool evenly after baking.

Step-by-Step: Zucchini Bread Coffee Cake.

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.

Step 2: Prepare the Baking Dish

Grease your 9×13 inch baking dish with a bit of olive oil or butter to prevent sticking. You can also line it with parchment paper for easier removal.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and cinnamon. This helps to evenly distribute the leavening agents and spices.

Step 4: Combine Wet Ingredients

In another bowl, beat the eggs. Add the olive oil, sugar, and vanilla extract. Mix until well combined.

Step 5: Add Zucchini

Grate your zucchini and fold it into the wet mixture. Make sure to squeeze out excess moisture if it’s particularly watery.

Step 6: Combine Wet and Dry Ingredients

Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to over-mix; a few lumps are okay.

Step 7: Make the Streusel

In a separate bowl, combine the brown sugar, flour, and cinnamon for the streusel. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Step 8: Assemble the Cake

Pour half of the batter into the prepared baking dish. Sprinkle half of the streusel mixture over the batter. Add the remaining batter on top and finish with the rest of the streusel.

Step 9: Bake

Place the baking dish in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely before slicing.

Budget & Availability Swaps

If you’re looking to make substitutions or save a bit on your grocery bill, consider these options:

Olive oil: Can be replaced with vegetable oil or melted coconut oil.
All-purpose flour: Whole wheat flour can be used for a healthier option.
Granulated sugar: Coconut sugar or honey can be used, but keep in mind the moisture content.
Unsalted butter: If you prefer, you can substitute with margarine or a dairy-free spread.

What Could Go Wrong

Baking can sometimes be tricky. Here are a few things to watch out for to ensure your Zucchini Bread Coffee Cake comes out perfectly:

Overmixing: This can lead to a dense cake. Mix until just combined.
Too much moisture: If the zucchini is too wet, it can affect the texture. Squeeze out excess moisture.
Underbaking: Make sure to test with a toothpick. If it comes out wet, give it more time.
Not allowing to cool: Cutting into the cake while it’s still warm can cause it to crumble.

Make Ahead Like a Pro

Want to enjoy your Zucchini Bread Coffee Cake later? Here are some tips:

Prepare the batter: You can mix the batter the night before and store it in the refrigerator until you’re ready to bake.
Freezing: The cake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil before freezing.
Streusel topping: Prepare the streusel ahead of time and store it in the fridge until you’re ready to bake.

FAQ

Can I use other vegetables instead of zucchini?

Yes! Grated carrots or even apples can be used in place of zucchini for a different flavor and texture.

How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.

What can I serve with this cake?

This Zucchini Bread Coffee Cake pairs beautifully with coffee, tea, or a dollop of whipped cream on the side.

Serve & Enjoy

Now that you’ve mastered the art of making Zucchini Bread Coffee Cake, it’s time to serve it up! Whether you opt for a cozy breakfast with your loved ones or a delightful dessert at your next gathering, this cake is sure to impress. Slice it up, sprinkle a bit of powdered sugar on top if you like, and enjoy every delicious bite. Happy baking!