Serves 20
55 min
Cinnamon Sugar Zucchini Coffee Cake
Recipe GLPR9266da3d785197
A tender, moist coffee cake layered with cinnamon-sugar crumble topping and studded with fresh grated zucchini. The zucchini keeps the cake incredibly moist while remaining virtually undetectable, and the orange zest adds a bright, subtle citrus note. Perfect for breakfast, brunch, or an afternoon sweet treat.
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Ingredients
2½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
1½ cups fresh grated zucchini, excess moisture pressed out
1 tablespoon orange zest
1½ teaspoons ground cinnamon
Directions
Preheat your oven to 325°F. Shred the zucchini and place it in a clean kitchen towel or fine-mesh strainer. Gently press or squeeze out as much excess moisture as possible—this prevents the cake from becoming soggy. Set the drained zucchini aside.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and orange zest. In another bowl, combine the sugar, melted butter, egg, buttermilk, and vanilla extract. Whisk until smooth and well combined.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined—do not overmix. Fold in the drained grated zucchini until evenly distributed. The batter should be thick and slightly lumpy.
Grease a 9×13-inch baking pan with butter or cooking spray. Pour half of the batter into the prepared pan and spread evenly.
Sprinkle half of the cinnamon-sugar topping (reserve the topping mixture instructions for the next steps) evenly over the first layer of batter.
Top with the remaining batter, spreading gently to an even layer. Sprinkle the remaining cinnamon-sugar topping over the surface, pressing lightly with your fingers so the crumble adheres to the batter.
Bake for 45 minutes, until the top is golden and crunchy and the cake springs back when gently pressed in the center with your finger. A toothpick inserted into the cake should come out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before serving warm. Store covered at room temperature for up to 2 days.
