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Zucchini Coffee Cake

Zucchini Coffee Cake Recipe
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If you’re in search of a cozy yet delightful treat to accompany your morning coffee or serve as an afternoon snack, look no further than this Zucchini Coffee Cake Recipe. This moist and flavorful cake beautifully combines the warm spices of cinnamon and sugar with the subtle sweetness of shredded zucchini, making it a comforting choice for family gatherings or busy weeknights. The zucchini seamlessly integrates into the cake, adding moisture without overpowering the flavor, allowing this dessert to be both delicious and a sneaky way to include vegetables in your diet. Easy to prepare, family-friendly, and perfect for make-ahead convenience, this cake is sure to become a favorite in your household.

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

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch or 9-inch square pan.
  2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. In a large bowl, mix granulated sugar, vegetable oil, and egg until combined. Add milk and stir well.
  4. Gradually fold the dry ingredients into the wet mixture until just combined; then gently fold in the shredded zucchini.
  5. For the crumb topping, mix brown sugar, flour, cinnamon, and melted butter until crumbly; sprinkle over the batter.
  6. Pour into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

Nutrition

Find it online: https://easywithella.com/zucchini-coffee-cake-recipe-2/