Cinnamon Sugar Zucchini Coffee Cake
This Cinnamon Sugar Zucchini Coffee Cake is so simple! It takes about 10 minutes to make and has two layers of cinnamon sugar. Mmm.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 1/3 cups brown sugar
- 1/3 cup oil (I used olive oil but Canola oil works too)
- 1 egg
- 1 cup buttermilk (you can sub milk + vinegar, even almond milk!)
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt (I just eyeballed a little pinch)
- 2 1/2 cups all purpose flour
- 1 1/2 cups grated zucchini
- 1 tablespoon orange zest
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 2 tablespoons butter
Steps
-
Preheat the oven to 325 degrees.
-
Press or drain the excess moisture out of the zucchini shreds. Mix the cake ingredients in order given.
-
Combine the topping ingredients with your fingers or in a food processor to make a crumbly topping. Pour half of the batter into a greased 9×13 cake pan. Cover with half of the crumbs. Repeat with the remaining batter and topping.
-
Bake for 45 minutes. The top will be crunchy and textured and the cake will bounce back when you gently press it. And then it will be gone fast.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| brown sugar | 0.3333333333333333 cups | - | - |
| oil | 0.3333333333333333 cup | - | - |
| egg | 1 | - | - |
| buttermilk | 1 cup | - | - |
| baking soda | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| vanilla | 1 teaspoon | - | - |
| salt | 0.25 teaspoon | - | - |
| all purpose flour | 1 cups | - | - |
| grated zucchini | 0.5 cups | - | - |
| orange zest | 1 tablespoon | - | - |
| sugar | 1 cup | - | - |
| cinnamon | 0.5 teaspoons | - | - |
| butter | 2 tablespoons | - | - |
*Estimated market prices, may vary by region


















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