Zucchini Coffee Cake
Transform your zucchini surplus into a delightful coffee cake with a crumbly cinnamon topping. Easy to make and impossible to resist!
Ingredients
- 1 ½ cups all-purpose flour
- 2 cups shredded zucchini about 1 large or 2 small
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- ½ cup milk
- ½ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F. Grab an 8-inch or 9-inch square pan and give it a good spray with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set this aside.
- In a large bowl, mix the sugar, oil, and egg until well combined. Stir in the milk.
- Now, add the dry ingredients to the wet mixture and stir until just combined. Fold in the shredded zucchini. Pour this batter into your prepared pan.
- For the crumb topping, mix together the brown sugar, flour, cinnamon, and melted butter. Sprinkle this mixture evenly over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.