Description
Indulge in the delightful flavors of our Zucchini Coffee Cake Recipe, a perfect blend of cinnamon warmth and the subtle sweetness of zucchini. This moist and fluffy coffee cake is ideal for breakfast, brunch, or as a sweet snack any time of day. The secret ingredient—zucchini—adds moisture while remaining nearly undetectable, making it a wonderful surprise for your guests. Whether paired with a steaming cup of coffee or enjoyed on its own, this cake is sure to impress and satisfy.
Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¼ cup (60ml) vegetable oil
- 1 large egg
- ½ cup (118ml) milk
- 2 cups (approx 206g) shredded zucchini (approx 1 large or 2 small)
- ½ cup (100g) packed brown sugar
- 1 tablespoon (8g) all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons (28g) butter, melted
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8-inch or 9-inch square pan with cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, combine granulated sugar, vegetable oil, and egg; stir in milk until mixed.
- Gradually add dry ingredients to wet mixture; mix until just combined. Gently fold in shredded zucchini.
- For the topping, mix brown sugar, flour, cinnamon, and melted butter until crumbly; sprinkle over batter.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg