Description
Cinnamon Sugar Zucchini Coffee Cake is a moist and flavorful cake perfect for any time of day.
Ingredients
Scale
- 1⅓ cups brown sugar
- ⅓ cup oil (olive or canola)
- 1 large egg
- 1 cup buttermilk (or milk + vinegar; almond milk works too)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (a generous pinch)
- 2½ cups all-purpose flour
- 1½ cups grated zucchini
- 1 tablespoon orange zest
- 1 cup granulated sugar (for topping)
- 1½ teaspoons ground cinnamon (for topping)
- 2 tablespoons butter, softened (for topping)
Instructions
- Preheat oven to 325°F (165°C). Grease a 9×13-inch baking pan.
- Press or squeeze excess moisture from the grated zucchini using a clean towel or paper towels. Set aside.
- In a large bowl, mix the cake ingredients in the order listed until just combined. Do not overmix — the batter should be thick but pourable.
- Combine sugar, cinnamon, and butter using your fingers or a food processor until crumbly.
- Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon topping over the batter. Repeat with remaining batter and topping.
- Bake for 45 minutes, until the top is crunchy and textured, and the cake springs back when gently pressed. Cool slightly, slice, and enjoy.
Notes
- Great warm or at room temperature
- Delicious with coffee or tea
- Add chopped nuts (pecans or walnuts) to the topping for extra crunch
- Keeps well covered at room temperature for 2–3 days
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Cinnamon Sugar Zucchini Coffee Cake, Zucchini Cake, Coffee Cake, Dessert