Real Recipes From Real Home Cooks ®

cinnamon zucchini coffee cake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

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 c
    zucchini, peeled, seeded, and diced
  • 1/4 c
    lemon juice
  • 1/4 c
    sugar
  • 1/2 tsp
    cinnamon
  • FOR THE CAKE
  • 3/4 c
    sugar
  • 1/4 c
    olive oil or vegetable oil
  • 1
    egg
  • 1/2 c
    milk
  • 1 1/2 c
    flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 tsp
    cinnamon
  • FOR THE TOPPING
  • 1/2 c
    brown sugar
  • 1 Tbsp
    flour
  • 1 tsp
    cinnamon
  • 2 Tbsp
    olive oil

How To Make cinnamon zucchini coffee cake

  • 1
    Preheat 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.
  • 2
    Whisk 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.
  • 3
    Make 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.
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