Description
A moist cinnamon zucchini coffee cake with a soft crumb, shredded zucchini, and a buttery brown sugar cinnamon topping. Perfect for breakfast, brunch, or an easy sweet snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup milk
- 2 cups shredded zucchini, from about 1 large or 2 small zucchini
- 1/2 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch or 9-inch square baking pan with cooking spray.
- Whisk 1 1/2 cups flour, baking powder, 1 teaspoon cinnamon, and salt together in a medium bowl.
- Stir the granulated sugar, vegetable oil, and egg together in a large bowl until smooth.
- Stir in the milk.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Fold in the shredded zucchini.
- Pour the batter into the prepared pan and smooth the top.
- Stir the brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and melted butter together in a small bowl.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing into 12 servings.
Notes
- Do not overmix the batter after adding the flour.
- Lightly blot very wet zucchini, but do not squeeze it completely dry.
- Use an 8-inch pan for a slightly taller cake or a 9-inch pan for thinner squares.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze wrapped slices for up to 2 months and thaw before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 216
- Sugar: 22
- Sodium: 127
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0.1
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 22