This Cinnamon Zucchini Coffee Cake is a subtly sweet light cake full of zucchini and topped with a crinkly cinnamon-sugar topping that makes it just sweet enough!
Whenever I’m developing new recipes for My Texas Kitchen, I always make them at least three times to ensure quality and consistency. This makes my recipe development process a little slower than most, but by doing so I have confidence y’all will be able to successfully remake them at home.
I think of this site as sort of a working copy of a cookbook from my kitchen. My mom kept handwritten notes and clippings from magazines and newspapers, this is my version of that. As my family grows and life changes there are needs for different types of recipes. For instance, now that one of my children has food allergies I bake a lot more from scratch than I used to. I enjoy keeping this online collection of recipes and I hope that you find something for your family to enjoy too.
Anyways, as I’ve shared before, we have a bumper crop of zucchini this year. I’ve been making all things zucchini, but I couldn’t find the right zucchini cake recipe. This Cinnamon Zucchini Coffee Cake is a subtly sweet light cake topped with a crinkly cinnamon-sugar topping that makes it just sweet enough. My family has been enjoying this recipe all summer and I hope y’all will too!
Cinnamon Zucchini Coffee Cake
- 1 cup Light Brown Sugar
- ⅓ cup Canola Oil
- 1 Egg
- 1 cup Milk (2% or Whole)
- 1 tsp. Vanilla Extract
- 2 ½ cups All-Purpose Flour
- 2 tsp. Cinnamon
- 1 tsp. Baking Soda
- ¼ tsp. Salt
- 1 ½ cups Grated Zucchini
- ½ cup Sugar
- 1 tsp. Cinnamon
- 1 Tbsp. Butter
- Preheat oven to 325F. Grease a 9 x 13 cake pan and set aside.
- Remove excess liquid from zucchini shreds by pressing with a paper towel. Discard excess liquid.
- In a large mixing bowl, combine brown sugar, oil, egg, milk and vanilla. Whisk until combined.
- Add flour, cinnamon, baking soda and salt to liquid mixture. Stir to combine; Avoid over-stirring. Fold in zucchini.
- In a small bowl, combine topping ingredients. Mixture should be coarse and crumbly.
- Spread cake batter into prepared cake pan. Evenly sprinkle with cinnamon-sugar topping.
- Bake for 45 minutes or until top bounces back when touched. Enjoy!
Recipe adapted from Pinch of Yum.
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