Description
A classic coffee cake with a zucchini twist. Moist, sweet and spiced. This coffee cake recipe is perfect for any season!
Ingredients
Scale
For the Crumble:
- 1/2 cup (63 grams) all-purpose flour
- 1/3 cup old fashioned oats
- 1/2 cup (100 grams) lightly packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of kosher salt
- 1/2 cup unsalted butter, at room temperature cut into cubes
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 cup unsalted butter, melted
- 2/3 cup (130 grams) light brown sugar lightly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 heaping cup shredded zucchini
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 8 or 9-inch square pan and line with parchment paper. Lightly grease the parchment paper as well.
- First make the crumble topping. In a medium bowl toss together flour, oats, sugar, cinnamon and salt. Add the room temperature cubes of butter and use your fingers to break the butter into the cry ingredients, creating a sandy mixture. Set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, salt and spices. Set aside.
- In a large bowl whisk together melted butter, brown sugar, egg, and vanilla extract. Stir in the shredded zucchini. Fold in the dry ingredients until thoroughly combined.
- Pour batter into prepared pan and sprinkle with crumble. Bake for 35-40 minutes, rotating once during baking. Bake until golden around the edges and a toothpick inserted in the center comes out with a few moist crumbs, not wet cake batter.
- Remove from the oven and allow two cool for 15 minutes before slicing. Enjoy warm or at room temperature. Cake will last up to 3 days well wrapped at room temperature. It’s really delicious toasted in the oven.