ZUCCHINI COFFEE CAKE

Zucchini Coffee Cake is a delightful and moist cake that combines the subtle flavor of zucchini with the warmth of cinnamon and nutmeg. This cake is perfect for breakfast, brunch, or as an afternoon treat, offering a deliciously tender crumb with a crunchy streusel topping. The grated zucchini adds moisture and a hint of earthiness, while the cinnamon-spiced crumble provides a sweet, buttery contrast. It’s a wonderful way to use up summer zucchini or to add a little extra nutrition to your baked goods without compromising on flavor. Serve it with a cup of coffee or tea for a comforting and satisfying treat.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups grated zucchini (about 1 medium zucchini)

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup chopped nuts (optional, such as walnuts or pecans)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
2. Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped nuts if using. Set aside.
3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the zucchini: Gently fold the grated zucchini into the batter until evenly distributed.
7. Assemble the cake: Pour the batter into the prepared baking pan, spreading it out evenly. Sprinkle the streusel topping evenly over the batter.
8. Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
9. Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Zucchini Coffee Cake is a wonderfully moist and flavorful treat that’s perfect for any time of day. With its soft crumb and crunchy topping, it’s sure to become a favorite in your recipe collection!