Zucchini Streusel Cake
A moist zucchini streusel cake with a sweet cinnamon streusel topping, perfect for dessert or coffee gatherings, combining tender crumb with a crunchy topping.
Ingredients
Instructions
- Mix sugar, oil, and eggs together, then add vanilla and grated zucchini.
- Add flour, baking soda, cinnamon, salt, and baking powder to the mixture.
- Spoon half of the batter into a greased and floured Bundt pan or 11 x 13-inch pan.
- Sprinkle streusel mix over the batter.
- Spoon the remaining batter on top of the streusel.
- Bake at 350°F for 55 to 60 minutes.
Tips & Substitutions
For a lighter option, consider substituting half of the oil with unsweetened applesauce, which can also enhance moisture. If you prefer a nutty flavor, add chopped walnuts or pecans to the batter or streusel. Ensure the zucchini is well-drained to prevent excess moisture from affecting the texture. For a fun twist, try incorporating a teaspoon of nutmeg for added warmth, similar to flavors found in Diabetic Applesauce Bar Cookies.
Serving Suggestions
Serve slices of Zucchini Streusel Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a warm cup of coffee or tea. For a light brunch option, consider serving it alongside a fresh fruit salad or yogurt, making it a great choice for gatherings or as an easy afternoon treat.
Storage & Reheating
Store leftover Zucchini Streusel Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice and microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes to restore its fresh-baked texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Streusel Cake contains roughly 578 calories, with 3g protein, 41g carbohydrates, and 43g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 700mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but be sure to thaw and drain it well to remove excess moisture. This will help maintain the cake's texture and prevent it from becoming soggy.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add it separately to help with binding. The cake's overall texture and taste should remain delicious.
Can I add chocolate chips to the batter?
Absolutely! Adding semi-sweet or dark chocolate chips can enhance the flavor profile of the cake. Just fold in about 1 cup of chocolate chips into the batter before baking for a rich, decadent touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).