Cinnamon Sugar Zucchini Coffee Cake

As seen on

pinch of yum

Total Time

55 minutes

Prep Time

10 mins

Cook Time

45 mins

Rating

(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

Desserts Kid-Friendly Baking Beginner ...

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Preparation

Inline ingredients (beta)

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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.

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.

Categories

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Ingredients

Seasonal Recipes

Skill Level

other

Cinnamon Sugar Zucchini Coffee Cake

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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