Description
This Pumpkin Zucchini Coffee Cake is a cozy fall-inspired bake that combines the earthy sweetness of pumpkin with the fresh, moist texture of zucchini. Warm spices like cinnamon, nutmeg, and ginger give it that classic autumn flavor, while a buttery streusel topping adds the perfect crunchy finish. It’s hearty enough for breakfast but sweet enough to double as dessert—perfect with a cup of coffee or tea.
Ingredients
- For the Cake
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1½ cups all-purpose flour
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½ cup rolled oats
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1 cup granulated sugar
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½ cup vegetable oil
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1 cup grated zucchini
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½ cup pumpkin puree
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
- For the Streusel Topping
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½ cup all-purpose flour
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¼ cup brown sugar
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¼ cup butter, cold and cubed
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½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, whisk together flour, oats, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
- In another bowl, whisk oil, eggs, vanilla, pumpkin puree, and grated zucchini until smooth.
Add wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix. - Pour batter into the prepared baking dish and spread evenly.
- To make the streusel, combine flour, brown sugar, and cinnamon in a small bowl.
- Cut in cold butter with a fork or fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool before slicing and serving.