Description
A delicious and moist chocolate chip zucchini coffee cake topped with a cinnamon crumb topping, perfect for breakfast or dessert.
Ingredients
- 250 g zucchini, finely grated
- 115 g unsalted butter, melted and cooled
- 150 g granulated sugar
- 100 g brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 240 g plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 120 ml sour cream or Greek yogurt
- 150 g chocolate chips
- 100 g plain flour (for crumb topping)
- 80 g brown sugar (for crumb topping)
- 60 g unsalted butter, melted (for crumb topping)
- 1 tsp ground cinnamon (for crumb topping)
- Pinch of salt (for crumb topping)
- 80 g icing sugar (for optional glaze)
- 1–2 tbsp milk (for optional glaze)
- ½ tsp vanilla extract (for optional glaze)
Instructions
- Grate the zucchini using the large holes of a box grater. Gently squeeze out excess moisture with a clean kitchen towel.
- Preheat the oven to 175°C. Grease and line a 23 × 33 cm baking pan with baking paper.
- Combine flour, brown sugar, cinnamon, and salt for the crumb topping. Pour in the melted butter and mix until coarse crumbs form. Set aside.
- In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, vanilla, and sour cream until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients and stir just until combined.
- Fold in the grated zucchini and chocolate chips. Don’t overmix.
- Spread the batter evenly into the prepared baking pan.
- Sprinkle the cinnamon crumb mixture evenly over the batter.
- Bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 20–30 minutes before slicing.
- For the optional glaze, whisk together icing sugar, milk, and vanilla, then drizzle over the cooled cake.
Notes
- Do not squeeze the zucchini completely dry to maintain moisture in the cake.
- Adjust baking time based on your oven and the size of the pan used.
- This cake can be stored in an airtight container for several days.
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg