Cinnamon Zucchini Cake
Cinnamon Zucchini Cake is loaded with zucchini and topped with a cinnamon sugar crackle topping. Perfect way to use up extra zucchini from your garden.
Servings: 24
Ingredients
Zucchini Cake
- 1 cup light brown sugar
- ¼ cup melted butter
- ¼ cup canola oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 ½ cups grated zucchini
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 tablespoon all-purpose flour
Instructions
- Prep: Preheat oven to 350°F. Grease a 9x13-inch cake pan and set aside. Remove excess liquid from zucchini shreds by pressing with a paper towel. Discard excess liquid.
- Combine Wet Ingredients: In a large mixing bowl, combine the brown sugar, melted butter, canola oil, eggs, buttermilk and vanilla extract. Whisk until smooth and completely combined.
- Add Dry Ingredients: Add flour, cinnamon, baking soda and salt to liquid mixture. Stir to combine; avoid over-stirring.
- Add Zucchini: Gently fold in shredded zucchini and allow the batter to rest for 5 minutes.
- Make the Topping: In a small bowl, stir together the topping ingredients (granulated sugar, cinnamon, melted butter, and flour) with a fork until the mixture is coarse and crumbly.
- Assemble: Spread the cake batter into the prepared cake pan. Evenly sprinkle the cinnamon-sugar topping across the top of the batter.
- Bake: Bake at 350°Ffor 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top bounces back when gently touched. Let cool slightly before slicing.
Notes
Baking Notes: For step-by-step process photos, ingredient science tips, and freezing instructions, visit the full Cinnamon Zucchini Cake blog post.
