07/09/2026
Cinnamon Sugar Zucchini Coffee Cake
🛒 Ingredients:
• 1 1/3 cups brown sugar
• 1/3 cup oil (I used olive oil but Canola oil works too)
• 1 egg
• 1 cup buttermilk (you can sub milk + vinegar, even almond milk!)
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/4 teaspoon salt (I just eyeballed a little pinch)
• 2 1/2 cups all purpose flour
• 1 1/2 cups grated zucchini
• 1 tablespoon orange zest
For the topping:
• 1 cup sugar
• 1 1/2 teaspoons cinnamon
• 2 tablespoons butter
👩🍳 Directions:
1️⃣ Preheat the oven to 325°F (165°C).
2️⃣ Prepare the Zucchini: Press or drain the excess moisture out of the zucchini shreds.
3️⃣ Mix Cake Ingredients: Combine the cake ingredients in the order given until well incorporated.
4️⃣ Prepare the Topping: In a bowl, combine the topping ingredients with your fingers or in a food processor to achieve a crumbly texture.
5️⃣ Layer the Cake: Pour half of the batter into a greased 9×13 cake pan. Sprinkle half of the crumbs on top. Repeat the process with the remaining batter and topping.
6️⃣ Bake: Place in the oven and bake for 45 minutes. The top should be crunchy and textured, and the cake should bounce back when you gently press it.
⏰ Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
🥗 Nutrition (Per Serving – Estimated):
Calories: 208 kcal
Protein: 2.4 g
Carbohydrates: 37.4 g
Fat: 5.3 g
