Zucchini Coffee Cake Recipe

🥒 Zucchini Coffee Cake Recipe

📌 Yield: 9–12 servings

⏰ Prep Time: 20 minutes | Cook Time: 40–45 minutes

✅ Total Time: ~1 hour

✨ Ingredients

For the Crumb Topping:

• 1/2 cup brown sugar, packed

• 1/2 cup granulated sugar

• 1 cup all-purpose flour

• 1 tsp ground cinnamon

• 1/4 tsp salt

• 6 tbsp unsalted butter, melted

For the Cake:

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream (or Greek yogurt)

• 1 3/4 cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg (optional)

• 1 1/2 cups shredded zucchini, not drained or squeezed

🥣 Instructions

1. Preheat & Prepare

• Preheat your oven to 350°F (175°C).

• Grease a 9×9 inch baking pan or line it with parchment paper.

2. Make the Crumb Topping

• In a medium bowl, mix the brown sugar, granulated sugar, flour, cinnamon, and salt.

• Pour in the melted butter and stir until crumbly. Set aside.

3. Make the Cake Batter

• In a large bowl, cream the softened butter with the brown and white sugars until light and fluffy (about 2–3 minutes).

• Add in the eggs, one at a time, mixing well after each.

• Mix in the vanilla extract and sour cream until smooth.

4. Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

5. Combine Wet & Dry + Add Zucchini

• Gradually mix the dry ingredients into the wet mixture until just combined.

• Fold in the shredded zucchini (do not squeeze it dry unless it’s excessively watery).

6. Assemble the Cake

• Pour the batter into the prepared pan and spread evenly.

• Sprinkle the crumb topping generously over the top.

7. Bake

• Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

• Let it cool in the pan for about 15–20 minutes before serving.

📝 Tips

• Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to a week.

• Freezing: Wrap slices tightly and freeze for up to 2 months.

• Add-ins: Want to spice it up? Fold in 1/2 cup chopped walnuts or pecans for crunch, or chocolate chips for a treat.

Would you like a printable version or to scale this for a 9×13 pan or muffins?