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–+ servings
Cinnamon Zucchini Coffee Cake

Cinnamon Zucchini Coffee Cake for a Cozy Breakfast Delight

This Cinnamon Zucchini Coffee Cake is a delicious blend of zucchini bread and coffee cake, perfect for a wholesome breakfast.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free version
  • 1 tbsp Baking Powder ensure it’s fresh for optimal results
  • 2 tsp Cinnamon experiment with nutmeg for additional spice
  • 1 tsp Salt enhances sweetness and flavor
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 1/2 cup Vegetable Oil can use melted coconut oil or applesauce
  • 1 large Egg a flax egg can be used for vegan options
  • 1/2 cup Milk any milk or non-dairy options are fine
  • 1 cup Shredded Zucchini substitute with shredded carrots for a different flavor
For the Topping
  • 1/2 cup Brown Sugar can replace with white sugar if unavailable
  • 1/4 cup Butter use margarine or a vegan butter alternative for dairy-free

Equipment

  • 8-inch or 9-inch square baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease the baking pan.
  2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. In a large bowl, mix sugar, vegetable oil, and egg until combined. Stir in the milk.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently. Fold in the zucchini.
  5. Pour the batter into the prepared pan, spreading evenly.
  6. In a separate bowl, mix brown sugar, flour, cinnamon, and melted butter for the topping.
  7. Sprinkle the crumb topping over the batter and bake for 30-35 minutes.
  8. Cool the cake in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure your shredded zucchini is well-drained to maintain cake texture. Allow the cake to cool slightly before cutting for easier slicing.

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