Description
Moist zucchini coffee cake with cinnamon crumb topping and tender texture perfect for breakfast or brunch.
Ingredients
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cup granulated sugar
¼ cup vegetable oil
1 large egg
½ cup milk
2 cups shredded zucchini
½ cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter, melted
Instructions
1. Preheat oven to 350 degrees and spray an 8-inch or 9-inch square pan with cooking spray.
2. Whisk flour, baking powder, salt, and cinnamon in a bowl.
3. Stir sugar, oil, and egg in a large bowl then mix in milk.
4. Combine dry ingredients with wet ingredients and fold in zucchini.
5. Pour batter into prepared pan.
6. Mix brown sugar, flour, cinnamon, and melted butter for topping.
7. Sprinkle topping over batter.
8. Bake 30 to 35 minutes until a toothpick comes out clean.
Notes
Do not overmix batter.
Check cake at 30 minutes to prevent overbaking.
Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: zucchini coffee cake, cinnamon zucchini cake, breakfast coffee cake, tender crumb cake