Ingredients
– 2 cups all-purpose flour – builds a tender structure for the zucchini cake recipe
– 1 teaspoon baking powder – helps the cake rise light and fluffy
– 1/2 teaspoon baking soda – reacts with sour cream for extra lift
– 1/2 teaspoon salt – balances sweetness in this coffee cake recipe
– 1 teaspoon ground cinnamon – adds warm spice to the moist zucchini cake
– 2 large eggs – bind the batter and contribute richness
– 1 1/4 cups granulated sugar – provides sweetness without overpowering
– 1/2 cup vegetable oil – keeps the sour cream coffee cake incredibly tender
– 1 cup full-fat sour cream – delivers tangy moisture central to this recipe
– 2 teaspoons pure vanilla extract – enhances overall flavor depth
– 2 cups finely grated zucchini, squeezed dry – infuses moisture and nutrition seamlessly
– 3/4 cup packed light brown sugar – creates caramelized crunch
– 1/2 cup all-purpose flour – thickens the streusel for perfect texture
– 1 teaspoon ground cinnamon – doubles down on cozy spice notes
– 1/4 teaspoon salt – sharpens the sweet topping
– 1/2 cup unsalted butter, cold and cubed – ensures buttery, crumbly bits
– 1 cup chopped walnuts (optional) – adds nutty texture and healthy fats
Instructions
1-First Step: Prepare the Zucchini Wash 2 medium zucchini (green or yellow) and trim the ends no peeling needed. Grate using the large holes of a box grater or food processor to yield 2 cups. Place in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture. This key step prevents a gummy texture in your moist sour cream zucchini cake. Set aside; grating fresh ensures crisp results.
2-Second Step: Make the Streusel Topping In a medium bowl, whisk together 3/4 cup brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add 1/2 cup cold cubed butter and use a pastry cutter or fingers to work it in until crumbly pea-sized pieces form. Stir in 1 cup chopped walnuts if using. Refrigerate while preparing the batter this keeps the streusel crunchy on your zucchini coffee cake with streusel.
3-Third Step: Mix the Dry Ingredients for the Batter In a large bowl, sift 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Sifting aerates the flour for a lighter crumb. This base supports the zucchini cake recipe’s structure.
4-Fourth Step: Combine Wet Ingredients In another bowl, beat 2 eggs and 1 1/4 cups sugar until pale and fluffy, about 2 minutes. Mix in 1/2 cup oil, 1 cup sour cream, and 2 teaspoons vanilla. Fold in the squeezed zucchini gently. For vegan adaptations, prepare flax eggs ahead and let them gel for 5 minutes.
5-Fifth Step: Assemble the Batter Stir wet ingredients into dry just until combined do not overmix to avoid toughness. Pour half the batter into the prepared pan. Sprinkle half the streusel evenly over it. Top with remaining batter, then finish with the rest of the streusel for layered goodness in this best zucchini coffee cake recipe.
6-Sixth Step: Bake and Cool Bake at 350°F for 45-50 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Rotate the pan halfway for even baking. Cool in the pan on a wire rack for 20 minutes, then slice. Gluten-free versions may need 5 extra minutes; check early to prevent drying.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Squeeze excess moisture from grated zucchini with a clean towel for best texture.
🥄 Use Greek yogurt for extra moisture and subtle tang in the cake.
❄️ Store in airtight container up to 3 days or freeze slices for quick breakfasts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 24g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg