Description
A moist and delicious coffee cake made with fresh zucchini and a sweet cinnamon crumb topping.
Ingredients
Scale
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
For the Crumb Topping:
½ cup (100g) packed brown sugar
1 tablespoon (8g) all-purpose flour
1 teaspoon cinnamon
2 tablespoons (28g) butter, melted
Instructions
- Step 1: Preheat your oven to 350°. Spray an 8-inch or 9-inch square pan with cooking spray.
- Step 2: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, the baking powder, salt, and 1 teaspoon of cinnamon.
- Step 3: In a separate large bowl, stir the granulated sugar, oil, and egg together. Then, stir in the milk.
- Step 4: Add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix.
- Step 5: Gently fold in the shredded zucchini. Pour the finished batter into your prepared pan.
- Step 6: To make the crumb topping, stir together the brown sugar, 1 tablespoon of all-purpose flour, 1 teaspoon of cinnamon, and the melted butter in a small bowl until combined.
- Step 7: Sprinkle the crumb topping evenly over the cake batter in the pan.
- Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American