Zucchini Coffee Cake
Indulge in the delightful flavors of this Zucchini Coffee Cake Recipe, a perfect companion for your morning coffee or afternoon tea. This cake harmoniously blends the warmth of cinnamon with the natural sweetness of zucchini, resulting in a moist and flavorful treat that everyone will adore. Ideal for busy weeknights or special gatherings, this cake not only pleases the palate but also sneaks in some veggies to keep things wholesome.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- ½ cup milk
- 2 cups shredded zucchini
- ½ cup brown sugar (for crumb topping)
- 1 tablespoon all-purpose flour (for crumb topping)
- 1 teaspoon cinnamon (for crumb topping)
- 2 tablespoons melted butter (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch or 9-inch square pan.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, mix granulated sugar, vegetable oil, and egg until combined. Add milk and stir.
- Fold the dry mixture into the wet ingredients until just combined. Gently fold in shredded zucchini.
- For the crumb topping, mix brown sugar, flour, cinnamon, and melted butter in a small bowl; sprinkle over the batter.
- Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (67g)
- Calories: 180
- Sugar: 10g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://familyrecipesdaily.com/zucchini-coffee-cake-recipe/