Description
This zucchini coffee cake is a delightful twist on a classic treat, adding the freshness of shredded zucchini to a moist and flavorful cake base, topped with a sweet crumb topping.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups (186g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 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))
Crumb Topping:
- ½ cup (100g) packed brown sugar
- 1 tablespoon (8g) all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons (28g) butter, melted
Instructions
- Preheat oven to 350°. Spray an 8-inch or 9-inch square pan with cooking spray.
- Whisk dry ingredients (flour, baking powder, salt, cinnamon) in a medium bowl.
- Stir wet ingredients (sugar, oil, egg) in a large bowl. Add milk. Combine dry and wet ingredients, then fold in zucchini. Pour into pan.
- Make crumb topping: combine brown sugar, flour, cinnamon, and melted butter. Sprinkle over batter.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 240
- Sugar: 19g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Zucchini Coffee Cake, Coffee Cake Recipe, Zucchini Recipe, Dessert Recipe, Baking
