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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cinnamon Sugar Zucchini Coffee Cake

20.0

1 ⅓ cups brown sugar

⅓ cup oil (I used olive oil but Canola oil works too)

1 egg

1 cup buttermilk (you can sub milk + vinegar, even almond milk!)

1 teaspoon baking soda

1 teaspoon vanilla

¼ teaspoon salt (I just eyeballed a little pinch)

2 ½ cups all purpose flour

1 ½ cups grated zucchini

1 tablespoon orange zest

1 cup sugar

1 ½ teaspoons cinnamon

2 tablespoons butter

Preheat the oven to 325°F (165°C).
Prepare the Zucchini: Press or drain the excess moisture out of the zucchini shreds.
Mix Cake Ingredients: Combine the cake ingredients in the order given until well incorporated.
Prepare the Topping: In a bowl, combine the topping ingredients with your fingers or in a food processor to achieve a crumbly texture.
Layer the Cake: Pour half of the batter into a greased 9×13 cake pan. Sprinkle half of the crumbs on top. Repeat the process with the remaining batter and topping.
Bake: Place in the oven and bake for 45 minutes. The top should be crunchy and textured, and the cake should bounce back when you gently press it.

Course🍰Dessert

Diets🥕Vegetarian...

Category☕Coffee Cake

Cuisine🇺🇸American

Occasions🥐Brunch🍿Snack

Season☀️Summer

DifficultyEasy ⏰ 45m

Created 27 weeks ago

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