Zucchini Coffee Cake

I love zucchini bread, I do, but there is just something about a coffee cake. The texture? The streusel topping? The glaze? I don’t know what it is but sometimes coffee cake is just perfect. A warm slice of this for breakfast with a couple of scrambled eggs on the side is a summertime dream! And the good news is that this recipe is super easy to make and a great way to use up summertime zucchini. We’re using standard ingredients you’ll find in any baker’s pantry and as long as you have two medium or one large zucchini ready to go, you can enjoy this delicious zucchini coffee cake. The first thing you need for this type of coffee cake is a springform pan. For a long time I used a springform pan with a bottom that always seemed like it was about to fall out! I started using this new springform pan and I love it. It’s easy to remove the cake from the pan and I don’t have to worry about the bottom falling off. It’s perfect for baking this easy coffee cake recipe.

Ingredients for Zucchini Coffee Cake

• Zucchini! You can use one large or two medium zucchini.
• Flour. Regular all-purpose flour is what ewe are using in both the cake and streusel topping.
• Sugar. We are using brown sugar (streusel topping), granulated sugar (cake), and powdered sugar (glaze).
• Butter. We need it for both the cake and the streusel.
• Yogurt. I always use plain full-fat Greek yogurt or sour cream for cakes. For best results, have the yogurt at room temperature before making the cake.
• Eggs. I also like making sure the eggs are best at room temperature so best results.
• Spices. Cinnamon and nutmeg at warmth and flavor to the cake.
• Baking powder and baking soda. For the perfect temperature and rise.
• Salt.
• Vanilla extract.
• Almond extract.

How to Make Zucchini  Coffee Cake

• Once you get the hang of making cakes, the process is pretty easy! We are going to brown some butter and then whisk in the eggs. Add the yogurt or sour cream, vanilla and almond extract, and zucchini.
• In a separate bowl, whisk together the dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, salt, and sugar. Add the dry ingredients to the wet ingredients and mix until just combined.
• For the streusel topping, mix together flour, brown sugar, melted butter, and cinnamon. The consistency will be like wet sand.
• Spray a springform pan with nonstick cooking spray and spread the cake batter. Add the streusel topping and bake for 45-55 minutes until the center is set and a toothpick inserted into the center comes out clean.
• When the cake is cooled, you can add the vanilla glaze. It’s totally optional but it does make for a pretty cake! Whisk together powdered sugar, cream, and vanilla extract and drizzle over the cake. To get this pretty pattern here I put the glaze in a bag and cut off a corner to squeeze the glaze over the cake.

This cake is perfect for weekend baking, entertaining, or to leave with a friend who needs a sweet treat. I’m planning on baking it again as soon as I can!