Zucchini Coffee Cake

5 from 3 votes

This Zucchini coffee cake is soft and fluffy, full of zucchini for moisture, and topped with a brown sugar and cinnamon layer for that warm coffee cake feel.

Prep Time20

Cook Time45

Total Time1 5

Course: Afternoon Kaffee, Breakfast

Cuisine: American, German

Keyword: coffee cake, zucchini

Servings:

Calories: 484kcal

Equipment

8" square metal baking pan

Ingredients

Sugar top

125 grams dark brown sugar
50 grams granulated sugar
1/2 teaspoon cinnamon

Cake

150 grams granulated sugar
1 lemon zested
2 teaspoons cinnamon
225 grams neutral oil
3 eggs standard, large
1 teaspoon vanilla extract
1 teaspoon fine sea salt
350 grams zucchini grated
120 grams all purpose flour
120 grams whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder

Instructions

Preheat the oven to 350 F and place a rack in the center of the oven.
In a medium bowl, stir together the brown sugar, granulated sugar, and cinnamon for the sugar topping.

Cake

In a large mixing bowl, add in the lemon zest, granulated sugar, and cinnamon. Use your fingers to rub the zest into the sugar until the sugar starts to clump from the oils.
Add in the oil, eggs, salt, and vanilla and whisk until smooth.
Chop off the but end of both zucchinis and grate in the zucchini and whisk once more. I grate it straight into the bowl but you can do it onto a cutting board first.
Pour in the all purpose and whole wheat flour along with the baking soda and baking powder right on top of the flours.
Use the whisk to first whisk the baking soda and baking powder into the flours and then completely in with the wet ingredients.
Pour the batter into the 8" metal cake pan. If not using the 8" square metal pan, be sure to spray the pan with a baking spray or line it with butter and parchment paper first.
Sprinkle the sugar mixture over the surface of the cake until it is completely covered.

Bake

Place the cake in the hot oven and bake for 25 minutes. After the 25 minutes have passed, rotate the cake 180 degrees and bake for another 20 minutes.
Check to see if the cake is ne by poking a toothpick into the center and check to make sure it comes out clean without any raw cake batter.
Once baked, take the pan out of the oven and leave to cool for 10-15 minutes. Then serve directly from the pan or lift the cake out and cut it into 9 servings.
Store leftovers in an airtight container either at a cool room temperature or in the fridge!

Notes

Tips for making Zucchini Cake

I recommend using this 8" square metal pan from USA pan for the zucchini cake. It will bake evenly without burning and you won't have any issues with the cake sticking.
Make sure to preheat the oven before starting to mix the cake batter, it will come together quite quickly so you want the oven to be hot and ready.
You don't need a mixer for this cake, just make sure all of the ingredients are fully mixed and distributed in the cake batter.
As mentioned above, if using standard sized zucchinis there is no need to drain them. However, if you are using extra large zucchinis you may want to strain off a bit of the moisture. Just be sure to weight it after straining.
You can also use a 9" square pan just note that the cake will take less time to bake and be slightly thinner but it will still be delicious!
If you want to be able to lift the cake out of the pan as one whole slab before cutting, place a long rectangle of parchment paper in the pan before pouring in the cake batter.

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