Description
This Zucchini Coffee Cake recipe is a delightful twist on a classic treat. Moist and flavorful, with a hint of cinnamon and a sweet crumb topping, it’s perfect for breakfast or as a snack with a cup of coffee.
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.
- Whisk flower, baking powder, salt, and cinnamon together in a medium bowl.
- 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.
- Make the crumb topping: stir together brown sugar, flour, cinnamon, and melted butter. Sprinkle over cake batter.
- Bake for 30-35 minutes until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
