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–+ servings

Zucchini Coffee Cake

A moist and flavorful coffee cake made with fresh zucchini, perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup zucchini, grated about 1 medium zucchini
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
Topping Ingredients
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 tsp cinnamon
  • 2 tbsp butter, melted

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Combine Wet Ingredients
  1. In another bowl, combine the oil, eggs, and vanilla extract. Mix well.
Combine Mixtures
  1. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated zucchini.
Prepare Topping
  1. In a small bowl, mix together the brown sugar, flour, cinnamon, and melted butter until crumbly.
Bake the Cake
  1. Pour the batter into the prepared baking pan and sprinkle the topping evenly over the batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
  1. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gFiber: 1gSugar: 14g

Notes

This cake can be stored in an airtight container for up to 3 days. It can also be frozen for longer storage.

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