Description
This Cinnamon Zucchini Coffee Cake is a moist and flavorful treat, perfect for breakfast or dessert. The combination of cinnamon and shredded zucchini creates a delightful texture and taste that everyone will love.
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
- ½ cup (100g) packed brown sugar
- 1 tablespoon (8g) all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons (28g) butter
- melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another bowl, mix the granulated sugar, vegetable oil, egg, and milk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the shredded zucchini until evenly distributed.
- Pour the batter into the prepared cake pan.
- In a small bowl, mix together the brown sugar, flour, cinnamon, and melted butter to create the topping. Sprinkle it evenly over the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
Feel free to add nuts or chocolate chips to the batter for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: Cinnamon Zucchini Coffee Cake, zucchini cake, coffee cake, dessert, easy recipe