Shred some zucchini for this easy blueberry coffee cake

It's that time of year again: Baking with zucchini!

Everyone's favorite summer squash adapts so well to so many flavors, while providing structure and moisture to the baked item.

I'd never put zucchini in a coffee cake before, so the zuke season starts with this recipe, which includes blueberries and a hint of lemon.

It's important to reduce the excess moisture in the zucchini, so I always shred it first and let it sit under a couple of paper towels or a clean dishcloth while preparing everything else.

Frozen blueberries can be used in this -- I'm still trying to use up what's in the freezer from last year -- but of course fresh berries work fine. Mix in some blackberries or raspberries if you like.

I bake coffee cakes these days in loaf pans, because they bake faster, and because storage of leftovers is easier. But use an 8-inch square pan or a 9-inch round one if you prefer; the baking time will need to be at least 10 minutes longer.

Zucchini blueberry coffee cake with lemon

Serves 8-10

Ingredients:

2 medium or 1 large zucchini squash, washed and trimmed

Oil spray or butter for greasing pan

1 large tart lemon or 2 smaller ones

1 to 1-1/2 cups fresh or frozen blueberries (no need to defrost)

1-2/3 cups all-purpose flour, plus 1 tablespoon for the berries

3/4 cup light brown sugar, packed

1-1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup unsalted butter, melted, or neutral vegetable oil, or 1/4 cup of each

2 eggs

1/4 cup milk (dairy or nondairy)

1 tablespoon fresh lemon juice

Streusel topping:

1/2 cup all-purpose flour

1/2 cup light brown sugar, packed

1/4 cup melted unsalted butter

1/2 tablespoon lemon zest (see instructions)

1/2 teaspoon ground cinnamon

Instructions:

Shred enough zucchini to make 1-1/2 generous cups of shreds. Place the shreds on a cutting board or in a bowl and pat them dry with paper towels or a clean dishcloth. Set aside with the towel(s) still on them.

Preheat oven to 350 degrees. Grease 2 metal loaf pans or one 8-inch square or 9-inch round pan with cooking spray or butter. Optional: Fit a piece of parchment paper on top of the spray or butter, then grease that as well.

Zest the lemon(s). Reserve 1/2 tablespoon zest for the streusel, and use the rest, if there is any, in the batter.

Place the blueberries in a small bowl and sprinkle over them the 1 tablespoon flour. Set aside.

To make the batter, stir together in a large bowl the 1-2/3 cups flour, the 3/4 cup brown sugar, 1-1/2 teaspoons cinnamon, the baking soda, baking powder, salt, and whatever lemon zest is left from the amount saved for the streusel.

Stir together in another bowl or a measuring cup the melted butter and/or oil, the eggs, milk and lemon juice. Pour this mixture into the dry ingredients, stirring to combine, then stir in the shredded zucchini. Finally, fold in the floured blueberries.

Divide the batter between the two loaf pans, or spread it into the one larger pan. 

Mix the streusel ingredients together in a smaller bowl. Sprinkle it evenly across the batter.

Bake coffee cake 40 minutes if using loaf pans, or 50 to 60 minutes if using one larger pan. (A toothpick stuck into the middle of the cake should come out clean.)

Allow the cake to cool on a rack for 10 minutes. Remove cake from the pan(s) if desired, or slice it in the pan and serve.