Enjoy summer favorite zucchini fresh from the garden or grocery store with this tasty Zucchini Coffee Cake Recipe.
Keyword bread, breakfsat, summer, zuchini
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Author Beth Gorden
1 1/2cupbrown sugar, packed
1/2cupoil (I use canola / coconut blend)
1 1/2cupzucchini, shredded and patted dry
1mediumlemon, zested (optional)
Preheat oven to 350 F. Mix all cake ingredients. In a separate bowl mix up the topping and cut in the butter. Grease a 9x13 pan and put in 1/2 the cake batter and sprinkle with 1/2 the topping. Repeat by adding another layer with the remaining batter and sprinkle with the remaining topping. Bake for 40 minutes. Allow to cool 5-10 minutes before serving.