Description

This Moist Zucchini Coffee Cake is soft, tender, and topped with a buttery cinnamon-brown sugar crumb that makes every bite irresistible. The zucchini blends right into the batter, adding natural moisture without overpowering the flavor, while the crumb topping gives it that perfect coffee cake texture and sweetness.

Ingredients

Scale

For the Cake:

1½ cups (186g) all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

¾ cup (150g) granulated sugar

¼ cup (60ml) vegetable oil

1 large egg

½ cup (118ml) milk

2 cups (approx. 206g) shredded zucchini (about 1 large or 2 small)

For the Crumb Topping:

½ cup (100g) packed brown sugar

1 tablespoon (8g) all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons (28g) butter, melted

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Instructions

Preheat the oven to 350°F (175°C). Spray an 8-inch or 9-inch square baking pan with nonstick cooking spray.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
In a large mixing bowl, whisk sugar, oil, and egg until smooth. Stir in milk.
Add the dry ingredients to the wet mixture and stir just until combined. Gently fold in shredded zucchini. Pour batter into prepared pan.
Make the crumb topping by mixing brown sugar, flour, cinnamon, and melted butter until crumbly. Sprinkle evenly over the batter.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean
Cool slightly before slicing and serving