Recipe

Streusel Topped Zucchini Coffee Cake

Recipe
1 Question

Photo by Jennifer Perillo

This recipe was entered in the contest for Your Best Summer Squash Recipe
Chef
Jennifer Perillo's 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...
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.

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Serves 12

for the streusel topping:

4.25 ounces flour Ask a question about this ingredient

4 ounces sugar Ask a question about this ingredient

2 grams kosher salt Ask a question about this ingredient

3 ounces walnut halves, finely chopped Ask a question about this ingredient

3 ounces butter, melted Ask a question about this ingredient

for the batter:

10.5 ounces flour Ask a question about this ingredient

4.5 ounces brown sugar, light or dark is fine Ask a question about this ingredient

2 grams baking powder Ask a question about this ingredient

2 grams baking soda Ask a question about this ingredient

2 grams kosher salt Ask a question about this ingredient

1 gram allspice Ask a question about this ingredient

Freshly grated zest of 1 lemon Ask a question about this ingredient

12 ounces shredded zucchini, skins on Ask a question about this ingredient

3 large eggs, at room temperature Ask a question about this ingredient

112 milliliters canola oil Ask a question about this ingredient

Confectioners' sugar, for dusting (optional) Ask a question about this ingredient

Preheat oven to 350ºF. Coat an 8-inch by 12-inch baking pan with cooking spray or butter.
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In a medium bowl, mix all the streusel topping ingredients until it forms a wet, sandy crumble; set aside.
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Whisk the flour, sugar, baking powder, baking soda, salt, allspice and lemon zest together in a large bowl; set aside.
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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).
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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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4 Comments on Streusel Topped Zucchini Coffee Cake

mrslarkin added about 1 year ago

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.

Jennifer Perillo added about 1 year ago

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 added about 1 year ago

Zucchini coffee cake? Girl, you so crazy! Actually, i think its brilliant. great way to use up the bounty of summer

monkeymom added about 1 year ago

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!