Not only did I sneak vegetables into a cake…
…but I also cut a loaf-style cake into little squares. Yes, I know — it sounds wrong and wonderful at the same time.
Let’s break a few rules.
Some people (hi, Eddie) were mildly horrified that I turned a loaf into square bites instead of traditional slices. Apparently the universe might implode if a loaf cake is eaten in cubes. The drama!
My square experiment was practical. First, the cake seemed to lend itself to being halved and portioned that way. Second, quick breads around here have a suspiciously short lifespan — they vanish in the blink of an eye. There’s something about loaf slices that encourages standing-over-the-sink snacking until you’ve somehow eaten three.
Cutting the zucchini bread into squares makes each piece feel a bit more deliberate. Of course it doesn’t change the calories, but it changes the experience — like sitting at the table versus hovering at the counter watching an episode on repeat.
I love classic zucchini bread, and I thought it would be even better with a cinnamon-sugar swirl through the center and a buttery streusel on top. Honestly, what isn’t improved by a cinnamon-sugar ribbon and a crumbly streusel?
Looking at these photos makes me wish a fresh square was right in front of me this very minute.
Now that Max knows what cake is (and believes donuts are cake, too), he spotted this cooling on the counter and nearly lost it. I misjudged his reach and had to distract him from the tempting smell of warm cake on the bar.
I gave in and cut him a piece because the kitchen smelled so good I couldn’t resist. It was still warm and went perfectly with coffee.
That small moment — late afternoon, both of us standing in the kitchen sharing the first bite of zucchini coffee cake — is now one of my favorite memories. Max learned the word “yummy” and shouts it whenever he loves something, looking me in the eyes as he declares it.
Behind the scenes: cake in the hair, love in the eyes. I think it’s pretty delicious — both the cake and the toddler.*
Zucchini Bread Coffee Cake
1
makes (9×5-inch) loaf
2
Pin Recipe
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Ingredients
- 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
Filling
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
Streusel
- 2/3 cups brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter
Instructions
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Preheat the oven to 325°F. Spray a 9×5-inch loaf pan with nonstick spray.
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In a small bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. In a large bowl, whisk the eggs, olive oil, sugar and vanilla. Gradually add the dry ingredients to the wet and mix until smooth. Stir in the grated zucchini.
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Spread half the batter into the prepared pan, sprinkle on the cinnamon-sugar filling, then spread the remaining batter over the top. Use the back of a spoon (sprayed if needed) to smooth the top.
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Top with the streusel and bake 60–70 minutes, or until the center no longer jiggles. Let cool before slicing or cutting into squares.
Filling
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Whisk the brown sugar and cinnamon together.
Streusel
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Combine streusel ingredients and work with your hands until the butter is evenly distributed and the mixture is moistened. Sprinkle over the batter before baking.
Notes
*the cake and the toddler.