Description
Indulge in a delightful Zucchini Coffee Cake that perfectly balances the sweetness of brown sugar with the freshness of shredded zucchini. This moist and flavorful cake is a great way to sneak in some vegetables into a classic treat.
Ingredients
Units
Scale
For the Cake
- 1 1/2 cups (186g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1 large egg
- 1/2 cup (118ml) milk
- 2 cups (approx 206g) shredded zucchini (approx 1 large or 2 small)
For the Topping
- 1/2 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.
- 1. Whisk flour, baking powder, salt, and cinnamon together in a medium bowl.
- 2. Stir sugar, oil, and egg in a large bowl. Stir in milk. Stir dry ingredients into wet and stir until just combined. Fold in zucchini. Pour into prepared pan.
- 3. Make the crumb topping: stir together brown sugar, flour, cinnamon, and melted butter. Sprinkle over cake batter.
- 4. Bake for 30-35 minutes until a toothpick comes out clean.
For the Cake:
For the Topping:
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
