Description
Moist, spiced Cinnamon Zucchini Coffee Cake with a cinnamon sugar crumble—perfect for breakfast or a comforting snack.
Ingredients
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
1. Preheat oven to 350°F. Spray an 8×8 or 9×9 inch pan with cooking spray.
2. Whisk flour, baking powder, salt, and cinnamon together in a medium bowl.
3. In a large bowl, mix sugar, oil, and egg. Stir in milk.
4. Add dry ingredients into the wet and stir just until combined.
5. Fold in shredded zucchini.
6. Pour batter into prepared pan.
7. In a small bowl, mix brown sugar, flour, cinnamon, and melted butter.
8. Sprinkle crumble mixture evenly over the batter.
9. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
10. Let cool slightly before slicing and serving.
Notes
Shred zucchini with skin on; no need to peel.
Pat excess moisture from zucchini before mixing into batter.
Great served warm or cold. Add a light glaze for dessert.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 216
- Sugar: 22g
- Sodium: 127mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg