Cinnamon Sugar Zucchini Coffee Cake

5 from 1 vote

This Cinnamon Sugar Zucchini Coffee Cake is a traditional coffee cake, but with zucchini to make it healthier, topped with crunchy cinnamon sugar.

Prep Time15

Cook Time45

Cooling Time20

Total Time1 20

Course: Dessert, Snack

Cuisine: American

Keyword: cake, cinnamon, coffee cake, dessert, snack, zucchini

Servings: servings

Calories: 336kcal

Add 1 cup brown sugar, 2 Tablespoons cold unsalted butter, 1 Tablespoon all-purpose flour, and 1 1/2 teaspoons ground cinnamon to the bowl of a food processor. Pulse together until the mixture resembles sand. Set aside.

Toss 2 cups shredded zucchini with 1/4 teaspoon of the salt. Let it sit in a small colander to drain for at least 10 minutes while you prepare the rest of the ingredients. When it's done, place it in a clean towel and squeeze the remaining liquid out.
Meanwhile, grease a 9x13" rectangular baking pan and heat the oven to 325°F.
Whisk together 2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and remaining 1/4 teaspoon of salt in a medium bowl. Set aside.
In a large bowl, whisk together 1 1/4 cups granulated sugar, 1/3 cup canola oil, 1/2 cup plain Greek yogurt, 1/2 cup milk, 1 large egg, and 1 teaspoon vanilla. Fold in the flour mixture until just barely incorporated. Fold in the drained zucchini until uniform.
Spread half of the batter over the bottom of the greased baking pan. Top with half of the streusel mixture. Carefully, without mixing the streusel mixture into the batter, spread the remaining batter on top of the streusel mixture. Top with the remaining streusel mixture. Bake for 45 minutes, until a toothpick inserted into the center comes out clean. Cool for at least 20 minutes before serving.

You can omit whole wheat flour and just use an extra 1/2 cup of all purpose flour if you wish.