Zucchini Coffee Cake

April 28, 2021

This moist, delicious breakfast cake is a perfect way to use up extra zucchini from the season, not to mention it’s delicious with coffee. Recipe by Whitney Reist of Sweet Cayenne.

Ingredients

4tablespoons cold salted butter, cubed

1/2cup flour

1/2cup brown sugar

1teaspoon cinnamon

2medium zucchini

1/4cup salted butter, browned and cooled

1/3cup granulated sugar

1/3cup brown sugar

1/4cup canola or vegetable oil

2large eggs

1 1/2cups flour

1/2teaspoon baking soda

1teaspoon baking powder

1teaspoon cinnamon

1/4teaspoon nutmeg

1/3cup powdered sugar

1tablespoon half and half

1/4teaspoon vanilla extract

Preparation

1. Preaheat oven to 350F. Grease 9-inch cake pan or 9×9 square baking pan and set aside.

2. To prepare streusel, add all ingredients to medium bowl and work ingredients together using hands or a fork until mixture is easy to press together and break into large chunks, similar to playdough. Place in refrigerator until ready to use.

3. To prepare cake, grate zucchini on small holes of box grater and set aside. You should have about 2 cups. Do not drain.

4. In large bowl, whisk together browned butter, sugars, oil, and eggs. Stir in zucchini. Add flour, baking soda, baking powder, cinnamon, and nutmeg, mixing until just combined. Spread batter evenly into prepared cake pan.

5. Sprinkle streusel on top of batter. Bake 25-35 minutes until just set and toothpick inserted in center comes out clean. Place on wire rack to cool.

6. To prepare glaze, whisk together all ingredients in small bowl. Drizzle glaze evenly over coffee cake and serve slightly warm. Store in airtight container in the refrigerator up to 5 days.