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
for the streusel topping
grams kosher salt
walnut halves, finely chopped
for the batter
brown sugar, light or dark is fine
grams baking powder
grams baking soda
grams kosher salt
Freshly grated zest of 1 lemon
shredded zucchini, skins on
large eggs, at room temperature
Confectioners' sugar, for dusting (optional)
In This Recipe
Preheat oven to 350ºF. Coat an 8-inch by 12-inch baking pan with cooking spray or butter.
In a medium bowl, mix all the streusel topping ingredients until it forms a wet, sandy crumble; set aside.
Whisk the flour, sugar, baking powder, baking soda, salt, allspice and lemon zest together in a large bowl; set aside.
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).
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.
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).