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Cinnamon Zucchini Coffee Cake
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Cinnamon Zucchini Coffee Cake

Prep Time15 minutes
Cook Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: zucchini

Ingredients

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

Topping

  • ½ cup Sugar
  • 1 tsp. Cinnamon
  • 1 Tbsp. Butter

Instructions

  • 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!