Cinnamon Sugar Zucchini Coffee Cake
Total Time
55 minutes
Prep Time
10 mins
Cook Time
45 mins
Rating
4.5 out of 5 stars
(40)
Ingredients
20 servings
- 1 1/3 cups brown sugar
- 1/3 cup oil (olive oil or canola oil)
- 1 egg
- 1 cup buttermilk (or milk + vinegar, even almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 1/2 cups all purpose flour
- 1 1/2 cups grated zucchini
- 1 tablespoon orange zest
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 2 tablespoons butter
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Preparation
Step 1
Preheat the oven to 325 degrees.
Step 2
Press or drain the excess moisture out of the zucchini shreds. Mix the cake ingredients in order given.
Step 3
Combine the topping ingredients with your fingers or in a food processor to make a crumbly topping. Pour half of the batter into a greased 9×13 cake pan. Cover with half of the crumbs. Repeat with the remaining batter and topping.
Step 4
Bake for 45 minutes. The top will be crunchy and textured and the cake will bounce back when you gently press it. And then it will be gone fast.
Step 5
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Chef's notes
Cinnamon sugar layers are optional but recommended for a sticky sweet experience.
To substitute buttermilk, mix milk with a bit of vinegar.
The cake can be eaten any time of the day:
breakfast, snack, or dessert.
