cinnamon zucchini coffee cake
Obtained online. http://www.crazyforcrust.com/2013/07/cinnamon-zucchini-coffee-cake/
►
cook time
35 Min
method
Bake
Ingredients For cinnamon zucchini coffee cake
- FOR THE FILLING
-
2 czucchini, peeled, seeded, and diced
-
1/4 clemon juice
-
1/4 csugar
-
1/2 tspcinnamon
- FOR THE CAKE
-
3/4 csugar
-
1/4 colive oil or vegetable oil
-
1egg
-
1/2 cmilk
-
1 1/2 cflour
-
2 tspbaking powder
-
1/2 tspsalt
-
1 tspcinnamon
- FOR THE TOPPING
-
1/2 cbrown sugar
-
1 Tbspflour
-
1 tspcinnamon
-
2 Tbspolive oil
How To Make cinnamon zucchini coffee cake
-
1Preheat oven to 350°. Spray an 8” square pan with cooking spray. Add zucchini, lemon juice, sugar, and cinnamon to a frying pan over medium heat. Cook for about 3-4 minutes, until the zucchini just starts to turn opaque, but is still white. Remove from heat to cool.
-
2Whisk flower, baking powder, salt, and cinnamon together in a medium bowl. Stir sugar, oil, and egg in a large bowl. Stir in milk. Stir dry ingredients into wet and stir until just combined. Pour into prepared pan. Sprinkled cooled zucchini evenly over the top of the cake batter.
-
3Make the crumb topping: stir together brown sugar, flour, cinnamon, and oil. Sprinkle over zucchini. Bake for 30-35 minutes until a toothpick comes out clean.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT