Description
This Cinnamon Zucchini Coffee Cake is a delightful blend of moist zucchini, warm cinnamon, and a sweet crumb topping, perfect for breakfast or a snack.
Ingredients
Scale
- 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
- ½ cup (100g) packed brown sugar
- 1 tablespoon (8g) all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons (28g) butter
- melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine all-purpose flour, baking powder, cinnamon, and salt.
- In another bowl, mix granulated sugar, vegetable oil, egg, and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the shredded zucchini.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine brown sugar, all-purpose flour, cinnamon, and melted butter to make the topping, then sprinkle it evenly over the cake batter.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before slicing and serving.
Notes
Make sure to squeeze excess moisture from the shredded zucchini for a more textured cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: Cinnamon Zucchini Coffee Cake, zucchini cake, coffee cake, dessert, baking