Shredded zucchini keeps this coffee cake moist and is the best way to use up all that zucchini from the garden. This coffee cake won me rave reviews from my taste testers and is so easy to make! And because I topped it with a cinnamon-sugar mixture, it made my house smell AMAZING while it baked!
Got zucchini?! Seems like everyones garden is overflowing with an abundance of zucchini. And while there are so many ways to eat zucchini, y’all know I prefer to make desserts with mine. And what I love about this coffee cake is that it uses ingredients you probably already have in your pantry.
The texture of this cake is a bit denser than normal coffee cake, as I was looking to marry a blondie bar with coffee cake. And the result was pure amazingness!
INGREDIENTS YOU WILL NEED TO MAKE THESE:
- Butter
- Brown sugar
- Egg
- Flour
- Baking powder, baking soda and salt
- Ground cinnamon
- Zucchini
- White sugar
Zucchini Coffee Cake
Print RecipeIngredients
- 2/3 cup unsalted butter, room temperature
- 2 cups light brown sugar, packed
- 1 egg, room temperature
- 1 tablespoon vanilla extract (I used Rodelle)
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 cups finely grated and drained zucchini (see note below)
- TOPPING:
- 1/4 cup white granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
Preheat oven to 350-degrees. Line a 9x13-inch pan with foil and spray the bottom and sides with baking spray. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, mix together the butter and brown sugar on medium-high speed. Add the egg and vanilla extract and mix until combined. Change the mixer to low speed and add the flour, baking soda, baking powder, salt and cinnamon. Mix until barely combined. Remove the bowl from the mixer.
Gently fold in the grated and drained zucchini into the cake batter (make sure all excess moisture is squeezed out of the grated zucchini before adding into your batter- read note at bottom of recipe). Pour into in even layer in the prepared pan (batter will be thicker like a blondie batter).
PREPARE TOPPING: In a small bowl combine the sugar and cinnamon. Sprinkle evenly over the top of the cake batter and gently push into the batter.
Bake the coffee cake in 350-degree oven for 32-35 minutes or until a toothpick inserted in the middle comes out without raw batter on it. Do not over bake or the cake will be dry.
Allow cake to cool and set in the pan for two-three hours before cutting into desired sized slices.
Notes
Remove as much moisture from the grated zucchini as possible by placing the zucchini in several paper towels (or cheese cloth). Wrap it closed and squeeze all of the moisture out. If you do not remove the moisture from the zucchini, this cake will not turn out.
TIPS:
- Use a box grater with a fine grate for the zucchini
- No need to peel zucchini
- Remove as much moisture from the grated zucchini as possible by placing the zucchini in several paper towels (or cheese cloth). Wrap it closed and squeeze all of the moisture out. If you do not remove the moisture from the zucchini, this cake will not turn out.
- Allow cake to cool completely before trying to cut into slices. That’s the secret to getting clean slices.
- Store in an air tight container at room temperature. Cake bars stay fresh for up to a week.
Enjoy!
XOXO,
Kelly
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2 Comments
Katherine | Love In My Oven
August 4, 2020 at 8:47 PMNow is the time to make zucchini cake and zucchini bread! This looks amazing my friend!!
How to Use Up Extra Summer Zucchini | Clean Fingers Laynie
September 28, 2020 at 4:13 PM[…] Zucchini Coffee Cake from Kelly Lynns Sweets and Treats […]