Name: Cinnamon Raisin Zucchini Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 1.25 cups all-purpose flour; 1 cup rolled oats; 2 teaspoons ground cinnamon; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp fine sea salt; 0.25 tsp ground nutmeg; 2 eggs; 0.5 cup coconut oil; 0.333 cup dark brown sugar; 2 tablespoons dairy or non-dairy milk; 2 teaspoons pure vanilla extract; 1 zucchini; 0.75 cup raisins; 0.5 cup all-purpose flour; 0.5 cup rolled oats; 0.333 cup dark brown sugar; 1 tbsp granulated sugar; 0.75 tsp ground cinnamon; 0.25 teaspoons small pinches fine sea salt; 4 tablespoons unsalted butter

Cinnamon Raisin Zucchini Coffee Cake cover

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Cinnamon Raisin Zucchini Coffee Cake

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350F. Line an 8×8 inch baking pan with parchment paper for easy release and cleanup.

In a medium bowl, add the dry ingredients: flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and ground nutmeg. Stir until it’s well combined, then set aside.

In a large bowl, add the wet ingredients: eggs, coconut oil, brown sugar, milk, and vanilla. Whisk well until the mixture is completely combined, then whisk in the shredded zucchini as well.

Next, add the dry ingredients to the wet ingredients and stir until completely combined with no spots of flour remaining. Fold in the raisins. Pour the batter into the prepared pan and use the back of spatula to push it into the corners and flatten to an even level.

Use the medium bowl that previously contained the dry ingredients for the crumb topping. Add the flour, rolled oats, brown sugar, granulated sugar, and salt, then stir with a fork to mix. Pour the melted butter into the bowl and mix until it forms wet buttery clumps. Pour the crumb topping on top of the batter. Use a spoon or fork to spread it to the edges and flatten into even layer. Use the back of the utensil to gently push the topping into the batter.

Bake in the preheated 350F oven for 40-45 minutes, or until a toothpick comes out with just a couple crumbs (no wet batter). The top should be starting to brown around the edges as well. Cool on a baking rack for at least 10 minutes before removing from the pan. Let the coffee cake cool to room temperature before cutting.

This coffee cake tastes best served at room temperature. Store in an airtight container with lid on the counter and enjoy within 5 days. To freeze, wrap individual pieces tightly in foil and then store in a freezer safe storage bag such as a Stasher brand silicone bag. Thaw on the counter for 1 hour before enjoying.

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Tips & Tricks (5)

Squeeze Your Zucchini Dry 💧
Grate the zucchini and squeeze it firmly in a clean kitchen towel to remove excess moisture, preventing a soggy cake and ensuring the crumb stays tender and light.
Plump Your Raisins First 🍇
Soak the raisins in warm milk or water for 10 minutes before adding to the batter to maximize their moisture and sweetness, creating bursts of flavor throughout the cake.
Toast the Oats & Crumb Topping 🌾
Lightly toast your rolled oats in a dry skillet for 2-3 minutes before mixing into the crumb topping to deepen their nutty flavor and add textural complexity.
Bloom Your Spices in Butter 🤎
Melt the butter for your crumb topping and mix it with cinnamon and nutmeg first, allowing the spices to bloom and infuse the butter for more intense, cohesive flavoring.
Make-Ahead Freezing Strategy ❄️
Assemble the cake in its pan, wrap tightly, and freeze unbaked for up to 3 days—bake directly from frozen, adding 5-10 extra minutes to ensure even cooking throughout.