Cinnamon Sugar Zucchini Coffee Cake
Ingredients
The cake
-
1 1/3
cups
brown sugar
-
⅓
cup
oil (olive or canola)
-
1
large
egg
-
1
cup
buttermilk
-
1
teaspoon
baking soda
-
1
teaspoon
vanilla extract
-
¼
teaspoon
salt
-
2 ½
cups
all purpose flour
-
1 ½
cups
grated zucchini
-
1
tablespoon
orange zest
The topping
-
1
cup
sugar
-
1 ½
teaspoons
cinnamon
-
2
tablespoons
butter
Instructions
- 1. Preheat the oven to 325°F.
- 2. Drain excess moisture from the zucchini.
- 3. Mix the cake ingredients in the order listed.
- 4. Combine the topping ingredients to create a crumbly mixture.
- 5. Pour half of the cake batter into a greased 9x13 cake pan and cover with half of the topping.
- 6. Repeat with the remaining batter and topping.
- 7. Bake for 45 minutes until the top is crunchy and the cake bounces back when pressed.
Nutrition Facts (estimated)
Servings
20
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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