Zucchini Coffee Cake Recipe
Cinnamon Zucchini Coffee Cake - my favorite coffee cake recipe filled with cinnamon and cooked zucchini. The zucchini tastes like apple when it's cooked with cinnamon and sugar!
Servings: 12 servings
Calories: 216kcal
Cost: 6
Ingredients
For the Cake
- 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)
For the Topping
- 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°. Spray an 8-inch or 9-inch square pan with cooking spray.
- Whisk flower, baking powder, salt, and cinnamon together in a medium bowl.
- Stir sugar, oil, and egg in a large bowl. Stir in milk. Stir dry ingredients into wet and stir until just combined. Fold in zucchini. Pour into prepared pan.
- Make the crumb topping: stir together brown sugar, flour, cinnamon, and melted butter. Sprinkle over cake batter.
- Bake for 30-35 minutes until a toothpick comes out clean.
Video
Nutrition
Serving: 1serving | Calories: 216kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 127mg | Potassium: 174mg | Fiber: 1g | Sugar: 22g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg