Cinnamon Sugar Zucchini Coffee Cake: A Delicious Surprise!
A moist and flavorful coffee cake made with fresh zucchini and topped with a cinnamon sugar mixture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the grated zucchini, sugar, and oil.
- Add the eggs and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it over the batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- For a richer flavor, consider adding chopped nuts or chocolate chips to the batter.
- This cake can be stored in an airtight container for up to 3 days.
- Serve warm or at room temperature for the best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg