For an extra layer of flavor, consider adding a cream cheese frosting once the cake has cooled. Squeezing the zucchini is crucial to prevent a soggy cake. Store leftover coffee cake in an airtight container at room temperature for up to 3 days. Feel free to substitute walnuts for pecans, or omit the nuts altogether for a nut-free version. A hint of nutmeg in the batter can enhance the warm, spiced flavor.
Zucchini Coffee Cake
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING12 People
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VIEWS27
A moist and delightful coffee cake that subtly incorporates zucchini for added texture and nutrients, without compromising on flavor. The pecan-cinnamon streusel topping adds a warm, comforting crunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol88 mg
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Fiber2 g
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Protein5 g
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Saturated Fat14 g
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Sodium324 mg
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Sugar34 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment. (5 minutes)
02
Step
10 mins
Grate the zucchini using the large holes of a box grater. You should have about 2 cups packed. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. (10 minutes)
03
Step
3 mins
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (3 minutes)
04
Step
5 mins
In a large bowl, using an electric mixer, cream together 1 cup (2 sticks) of softened butter and granulated sugar until light and fluffy. (5 minutes)
05
Step
2 mins
Gradually beat in the sour cream, mixing until well combined. (2 minutes)
06
Step
2 mins
Beat in the eggs, one at a time, followed by the vanilla extract. (2 minutes)
07
Step
1 mins
Stir in the squeezed zucchini until evenly distributed. (1 minute)
08
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, folding with a spatula until just combined. Be careful not to overmix. (5 minutes)
09
Step
2 mins
Pour the batter into the prepared baking pan and spread evenly. (2 minutes)
10
Step
5 mins
In a separate small bowl, combine the chopped pecans, brown sugar, and cinnamon. Drizzle with 2 tablespoons of melted butter and stir until the mixture is crumbly. (5 minutes)
11
Step
1 mins
Sprinkle the pecan-cinnamon topping evenly over the cake batter. (1 minute)
12
Step
40 mins
Bake in the preheated oven for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. (35-40 minutes)
13
Step
10 mins
Let the cake cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Hermann Goldner
Jun 7, 2025I added a cream cheese glaze and it was phenomenal! Thanks for the great recipe.
Lenora Runolfssongreen
Jun 5, 2025I was skeptical about the zucchini, but it's undetectable! My kids loved it.
Dudley Stracke
May 26, 2025The instructions were easy to follow, and the cake turned out perfectly. Will definitely make again!
Simone Kirlin
May 15, 2025My family devoured this cake! It's a great way to sneak in some extra veggies.
Mia Greenfelder
Apr 25, 2025This recipe is a winner! The zucchini makes the cake so moist, and the topping is divine.