Description
A moist and flavorful coffee cake made with fresh zucchini and a hint of cinnamon, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, and vegetable oil.
- Add the eggs and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- For added flavor, consider adding a glaze made of powdered sugar and milk on top.
- This cake can be stored in an airtight container for up to 3 days.
- Feel free to substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cinnamon Zucchini Coffee Cake, Coffee Cake, Zucchini Recipes, Dessert