Zucchini Coffee Cake Recipe
This Zucchini Coffee Cake is a delightful twist on a classic coffee cake, featuring a moist and flavorful cake base with a generous amount of shredded zucchini folded in. Topped with a sweet and cinnamon-infused crumb topping, this cake is perfect for breakfast or as a snack with your favorite hot beverage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake
- 1 ½ cups (186g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¼ cup (60ml) vegetable oil
- 1 large egg
- ½ cup (118ml) milk
- 2 cups (approx 206g) shredded zucchini (approx 1 large or 2 small)
For the Topping
- ½ cup (100g) packed brown sugar
- 1 tablespoon (8g) all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons (28g) butter, melted
Instructions
- Preheat oven: Preheat the oven to 350°F. Grease an 8-inch or 9-inch square pan with cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- Prepare cake batter: In a large bowl, combine sugar, oil, and egg. Stir in milk. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the shredded zucchini. Pour the batter into the prepared pan.
- Make crumb topping: Mix brown sugar, flour, cinnamon, and melted butter in a bowl. Sprinkle this topping over the cake batter.
- Bake: Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 216 kcal
- Sugar: 22g
- Sodium: 127mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg
Find it online: https://deliciousyum.com/zucchini-coffee-cake-recipe/
