I stumbled upon this gem of a recipe during a summer visit to my grandmother’s garden. As we wandered through rows of lush greenery, she handed me a large zucchini, its glossy skin glinting in the sunlight. “Try using this in something sweet,” she suggested with a knowing smile. Intrigued, I took on the challenge.
The zucchini coffee cake has since become a beloved staple in my kitchen, cherished for its moist texture and comforting flavors. It’s a fantastic way to sneak in some veggies, especially for picky eaters! The grated zucchini melts into the batter, adding moisture and a subtle sweetness without overpowering the cake.
One weekend, my best friend came over for brunch, and I decided to serve this cake. As we sipped our coffee and chatted, she took a bite and her eyes lit up. “What’s your secret?” she asked. I smiled and revealed the star ingredient. She was surprised but quickly reached for another piece, convinced that this was a recipe she needed to recreate at home.
The beauty of this cake lies in its simplicity and the crumb topping, which adds a delightful crunch and a hint of cinnamon. It’s perfect for breakfast, dessert, or an afternoon snack with a cup of tea or coffee.
Feel free to tweak the recipe to suit your taste. A handful of nuts or a sprinkle of chocolate chips could make it even more indulgent.
So, whether you’re looking for a new way to use up that surplus of zucchini or just want to try something different, give this zucchini coffee cake a go. I promise it will become a favorite in your household too.
How to Make Zucchini Coffee Cake
Ingredients:
- 1 ½ cups all-purpose flour
- 2 cups shredded zucchini (about 1 large or 2 small)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- ½ cup milk
- ½ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons melted butter
Directions:
Preheat your oven to 350°F. Lightly coat an 8-inch or 9-inch square pan with cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, mix the sugar, oil, and egg until well combined. Stir in the milk.
Combine the dry ingredients with the wet mixture and stir until just combined. Fold in the shredded zucchini. Pour the batter into the prepared pan.
For the crumb topping, mix the brown sugar, flour, cinnamon, and melted butter. Evenly sprinkle this mixture over the cake batter.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
FAQs:
Can I use a different type of flour instead of all-purpose flour?
Yes, you can use whole wheat flour or a gluten-free blend as a substitute. However, the texture of the cake might change slightly. Whole wheat flour will make the cake denser, while a gluten-free blend might require additional liquid to achieve the desired consistency. When making substitutions, ensure to mix well to avoid lumps.
How do I properly shred zucchini for this recipe?
To shred zucchini, you can use a box grater or a food processor. If using a box grater, use the side with larger holes to get the right texture. For a food processor, pulse the zucchini until it resembles fine shreds. Additionally, it is important to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel or paper towels to prevent the cake from becoming too wet.
Can I make this cake vegan?
Yes, you can make this cake vegan by substituting a few ingredients. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk like almond milk or soy milk instead of regular milk. Also, opt for a vegetable oil that is vegan-friendly. These substitutions will maintain the moistness and flavor of the cake.
What can I use as a substitute for vegetable oil?
You can use melted coconut oil, canola oil, or even applesauce as a substitute for vegetable oil. Coconut oil will add a slight coconut flavor to the cake, while applesauce will make the cake a bit sweeter and denser. It’s a good idea to experiment with these substitutes to find the flavor and texture you prefer. Always ensure the oil or applesauce is well mixed with the other ingredients.
How should I store the zucchini coffee cake?
Store the zucchini coffee cake in an airtight container at room temperature for up to 3 days. If you need to keep it for longer, refrigerate it for up to a week. Additionally, you can freeze the cake for up to 3 months. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature or warm in the microwave before serving.
Zucchini Coffee Cake
Ingredients
- 1 ½ cups all-purpose flour
- 2 cups shredded zucchini about 1 large or 2 small
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- ½ cup milk
- ½ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F. Grab an 8-inch or 9-inch square pan and give it a good spray with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set this aside.
- In a large bowl, mix the sugar, oil, and egg until well combined. Stir in the milk.
- Now, add the dry ingredients to the wet mixture and stir until just combined. Fold in the shredded zucchini. Pour this batter into your prepared pan.
- For the crumb topping, mix together the brown sugar, flour, cinnamon, and melted butter. Sprinkle this mixture evenly over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
