Description
A tender, moist coffee‑cake starring shredded zucchini in the batter, topped with a buttery cinnamon‑streusel that bakes crisp and golden—perfect for brunch, snacks, or sharing.
Ingredients
1½ cups all‑purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup granulated sugar
¼ cup vegetable oil
1 large egg
½ cup milk (dairy or plant‑based)
2 cups shredded zucchini (~1 large or 2 small)
For the crumb topping:
½ cup packed brown sugar
1 Tbsp all‑purpose flour
1 tsp ground cinnamon
2 Tbsp butter, melted
Instructions
Preheat oven to 350 °F (175 °C) and spray or grease an 8‑ or 9‑inch square baking pan.
In a medium bowl, whisk flour, baking powder, cinnamon, and salt.
In a larger bowl, mix sugar, oil, and egg until combined; stir in milk.
Fold dry ingredients into wet until just combined, then gently fold in zucchini.
Pour batter into prepared pan and smooth top.
In a small bowl, combine brown sugar, flour, cinnamon, and melted butter until crumbly.
Sprinkle crumb topping evenly over batter.
Bake 30–35 minutes, until topping is golden and a toothpick comes out clean or with moist crumbs.
Cool at least 15 minutes before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
