Streusel Topped Zucchini Coffee Cake Recipe on Food52

Serves a Crowd

Streusel Topped Zucchini Coffee Cake

August 20, 2019
0 Ratings
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
Ingredients
  • 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)
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • mrslarkin
    mrslarkin
  • slulibby
    slulibby
  • monkeymom
    monkeymom
  • Jennifer Perillo
    Jennifer Perillo
Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and FoodNetwork.com. She shares stories about food, family and life at her blog In Jennie's Kitchen and in her debut cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).

    4 Reviews

    mrslarkin July 3, 2010
    I'm loving this! Weighing everything, not so much. I need a cheat sheet! Love the crumb - might possibly have to double that when I make this. Thanks for the recipe.
     
    Author Comment
    Jennifer P. July 6, 2010
    I'll have rough cup & tablespoon measurements when this goes up on my blog, but here's a sneak peek for you (keep in mind I spoon the flour into my measuring cups, then sweep a butter knife across to level the cup):

    For the streusel topping

    1 cup flour

    1/2 cup sugar

    1/2 teaspoon kosher salt

    3 ounces walnut halves, finely chopped

    6 tablespoons butter, melted

    For the batter

    2 1/2 cups flour

    1 cup brown sugar

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon kosher salt

    1/4 teaspoon allspice

    Freshly grated zest of 1 lemon

    3 cups shredded zucchini (skins on)

    3 large eggs

    1/2 cup canola oil
     
    slulibby July 2, 2010
    Zucchini coffee cake? Girl, you so crazy! Actually, i think its brilliant. great way to use up the bounty of summer
     
    monkeymom July 2, 2010
    Oh man, I love this. Great idea! I've also turned over a new leaf and started to weigh things when I bake, so I'm glad to get the exact measures. Thanks!