Streusel Topped Zucchini Coffee Cake

By Jennifer Perillo
July 2, 2010
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Author Notes: After years of making zucchini muffins, I craved something different when the season started a few weeks ago. Somehow coffee cake came to mind and that's how this recipe was born. It's a nice addition to morning brunch but also brings smiles post dinner, for a dessert with a little less guilt. Bonus: it was also a hit with all the neighborhood kids.Jennifer Perillo

Serves: 12

for the streusel topping

  • 4.25 ounces flour
  • 4 ounces sugar
  • 2 grams kosher salt
  • 3 ounces walnut halves, finely chopped
  • 3 ounces butter, melted

for the batter

  • 10.5 ounces flour
  • 4.5 ounces brown sugar, light or dark is fine
  • 2 grams baking powder
  • 2 grams baking soda
  • 2 grams kosher salt
  • 1 gram allspice
  • Freshly grated zest of 1 lemon
  • 12 ounces shredded zucchini, skins on
  • 3 large eggs, at room temperature
  • 112 milliliters canola oil
  • Confectioners' sugar, for dusting (optional)
  1. Preheat oven to 350ºF. Coat an 8-inch by 12-inch baking pan with cooking spray or butter.
  2. In a medium bowl, mix all the streusel topping ingredients until it forms a wet, sandy crumble; set aside.
  3. Whisk the flour, sugar, baking powder, baking soda, salt, allspice and lemon zest together in a large bowl; set aside.
  4. In a separate small bowl, lightly beat the eggs and canola oil. Pour over flour mixture and stir with a wooden spoon—it will be very stiff, so don't worry. Add the zucchini and fold until mixed well (it will now look more like a thick batter).
  5. Using a rubber spatula, spread into the prepared baking pan. Evenly sprinkle with the reserved streusel topping. Bake 40 to 45 minutes or until a toothpick inserted comes out clean.

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