Description
A moist and tender cinnamon-spiced coffee cake made with fresh zucchini and topped with a buttery brown sugar crumb.
Ingredients
Cake:
- All-purpose flour (2 cups)
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Ground cinnamon (1 teaspoon)
- Ground nutmeg (1/4 teaspoon)
- Granulated sugar (1 cup)
- Unsalted butter (1/2 cup, softened)
- Eggs (2 large)
- Vanilla extract (1 teaspoon)
- Sour cream (1/2 cup)
- Zucchini (1 1/2 cups grated, about 1 medium zucchini)
- Walnuts (1/2 cup, optional)
Crumb Topping:
- Brown sugar (1/2 cup, packed)
- All-purpose flour (1/2 cup)
- Ground cinnamon (1 teaspoon)
- Unsalted butter (1/4 cup, chilled and cut into pieces)
Instructions
1. Preheat oven to 350°F (175°C) and grease or line a 9-inch square baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream, beginning and ending with the dry mix.
6. Fold in grated zucchini and walnuts (if using) until just combined.
7. Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
8. In a small bowl, combine brown sugar, flour, and cinnamon. Cut in chilled butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
9. Sprinkle the crumb topping evenly over the batter.
10. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a wire rack for at least 10 minutes before slicing and serving.
Notes
You can substitute plain Greek yogurt for sour cream if needed.
Use the fine side of a grater for the zucchini, and no need to peel it.
If using nuts, toast them lightly first for extra flavor.
Leftovers keep well covered at room temperature for 2–3 days or refrigerated for longer storage.