Zucchini Bread Coffee Cake.
Not only did I put vegetables in your cake…
…but I sliced a loaf cake into squares. WHAT IS HAPPENING IN THE WORLD.
Let’s break all the rules.
Some people (…Eddie) are quite disturbed that I made a loaf cake and then sliced it into square bites. Instead of regular loaf slices. Like, the universe might explode because we ate a loaf cake in square form.
My square-cutting was an experiment. First, the cake looked like it would be perfect if cut in half. Second, quick breads last approximately 23 seconds in this house. I mean, seriously, what IS it about a loaf of bread or cake that is cut into slices and then disappears an hour later? It’s like the slices just beg to be eaten while standing over the kitchen sink and before you know it, you’ve devoured three.
BUT. When you cut the zucchini bread into squares, it almost makes it more satiating. Sure, of course, it doesn’t REALLY, but it’s like how you enjoy your food more when you sit down at the dinner table as opposed to standing at the counter while watching reruns of Friends.
Question: does the term “reruns” even still exist, when pretty much everything is streaming at our fingertips at all times?
Anyhoo. I love zucchini bread and figured that it had to be even better with a cinnamon sugar swirl in the center and a crumbly streusel on top. Let’s be real, what ISN’T better with a cinnamon sugar swirl in the center and a crumbly streusel on top??
I’m getting depressed just looking at these photos because this was SO incredibly delicious and I wish it was in front of me
Now that Max knows what cake is (he also thinks donuts are cake, but that’s neither here nor there), he spied this on the counter while it was cooling and just about lost it because he wanted a taste so badly. I underestimated his height and thought that it was out of site, but I was wrong and found myself struggling to distract him from the deliciousness that cooled up on the bar.
I caved – and eventually cut a piece because even I couldn’t handle how wonderful the kitchen smelled without having another taste. It was still WARM. There was coffee to be made.
It’s now perhaps one of my favorite memories because it was late afternoon and we both just stood in the kitchen taking our first bit of zucchini coffee cake. Not to mention, he now knows the word YUMMY and says it after everything he loves. He looks me right in the eyes and yells “yummy!”
Um, please note the below behind the scenes peek.
Cake in the hair, love in the eyes.
I think it’s pretty delish.*
Zucchini Bread Coffee Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup olive oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup grated zucchini
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 2/3 cups brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter
- Preheat the oven to 325 degrees F. Spray a 9×5-inch loaf pan with nonstick spray.
- In a small bowl, whisk together the flour, salt, baking soda, powder and cinnamon. In a large bowl, whisk together the eggs, olive oil, sugar and vanilla extract. Slowly add the dry ingredients to the wet and mix until the batter is smooth. Stir in the grated zucchini.
- Spread half of the batter in the bottom of the loaf pan. Sprinkle the top with the filling mixture, then add the remaining batter on top. If needed, you can spray the back of a spoon with nonstick spray and spread out the top layer.
- Top the cake with the streusel mixture. Bake for 60 to 70 minutes, or until the center of the cake is no longer jiggly. Let cool completely (yeah… right) before slicing (or cutting)!
- Whisk the sugar and cinnamon together in a bowl.
- Combine all of the streusel ingredients in a bowl and mix with your hands until the butter is easily dispersed. You want the entire mixture to be moistened. Evenly sprinkle on top of the zucchini batter.
*the cake and the toddler.