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Zucchini Coffee Cake Recipe

Enjoy summer favorite zucchini fresh from the garden or grocery store with this tasty Zucchini Coffee Cake Recipe.
Course bread, Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Cool 5 minutes
Total Time 50 minutes
Servings 10 servings
Author Beth Gorden

Ingredients

  • 1 1/2 cup brown sugar, packed
  • 1/2 cup oil (I use canola / coconut blend)
  • 1 large egg
  • 1 cup milk
  • 1 teaspoon baking soda
  • 1 teaspooon vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 cups flour
  • 1 1/2 cup zucchini, shredded and patted dry
  • 1 medium lemon, zested (optional)

Instructions

  • 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.