Description
A moist cinnamon coffee cake packed with shredded zucchini and topped with a sweet cinnamon crumble.
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
- 1/2 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F and grease an 8-inch or 9-inch square baking pan.
- Whisk flour, baking powder, cinnamon, and salt in a medium bowl.
- Mix sugar, oil, and egg in a large bowl. Stir in milk.
- Add dry ingredients and stir until just combined.
- Fold in shredded zucchini.
- Spread batter into prepared pan.
- Mix brown sugar, flour, cinnamon, and melted butter for topping.
- Sprinkle topping evenly over batter.
- Bake 30 to 35 minutes until a toothpick comes out clean.
- Cool slightly before slicing and serving.
Notes
- Do not overmix the batter.
- Fresh zucchini provides the best texture.
- Store covered at room temperature for up to 3 days.
- Refrigerate leftovers for up to 1 week or freeze slices for up to 3 months.
- 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