This Cinnamon Sugar Zucchini Coffee Cake is a traditional coffee cake, but with zucchini to make it healthier, topped with crunchy cinnamon sugar.
I didn’t grow zucchini this year, and I didn’t sign up for the summer CSA share. So I didn’t get any zucchini earlier this summer, when I’m used to being overloaded with them.
I wasn’t exactly expecting to see them on week 3 of the fall CSA, but here I am, with 4 of them, and I’m thrilled!
No matter how many zucchinis I’m presented with, I always find a way to use them. They are just so versatile! You can just as easily make tacos out of them as you can throw them in a cake. Today, we’re making Cinnamon Sugar Zucchini Coffee Cake.
When I was a teenager, my family had a brief love affair with a Krusteaz cinnamon streusel coffee cake mix. Costco carried it for awhile, and we bought it. I liked it a lot.
Every once in awhile, I think of that cake mix. Then I realize then I can just as easily make it from scratch, and even hide some vegetables in it.
This cake definitely reminds me of that delicious cake mix. It has the same sticky cinnamon sugar layer in the middle, and the same crunchy cinnamon sugar layer on top. And don’t tell my kids, but those little green flecks that you can just barely see are shredded bits of zucchini.
Just kidding. My kids can always tell when I hide veggies in their dessert. Luckily, those desserts are delicious enough that they eat them anyway.
Cinnamon Sugar Zucchini Coffee Cake Nutrition Notes:
Nutrition info above is calculated using 1% milk and 2% Greek yogurt. If you use something different, it will affect nutrition info.
Omitting whole wheat flour will slightly reduce fiber. Above nutrition info is for fairly large pieces. Cut cake into smaller pieces to reduce calories. The cake freezes well.
Cinnamon Sugar Zucchini Coffee Cake
- 1 cup brown sugar
- 2 Tablespoons cold unsalted butter
- 1 Tablespoon all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 2 cups shredded zucchini (from 1 medium zucchini)
- 1/2 teaspoon salt, divided
- 2 cups all purpose flour
- 1/2 cup whole wheat flour (see note)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups granulated sugar
- 1/3 cup canola oil
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
- Add the brown sugar, flour, butter and cinnamon to the bowl of a food processor. Pulse together until mixture resembles sand. Set aside.
- Toss the zucchini with 1/4 teaspoon of the salt. Let it sit in a small colander to drain.
- Meanwhile, grease a 9×13″ rectangular baking pan and heat the oven to 325°F.
- Whisk together the all purpose flour, whole wheat flour, baking powder, baking soda, and remaining 1/4 teaspoon of salt in a medium bowl. Set aside.
- In a large bowl, whisk together the sugar, oil, yogurt, milk, egg, and vanilla. Fold in the flour mixture until just barely incorporated. Fold in the zucchini until uniform.
- Spread half of the batter over the bottom of the greased baking pan. Top with half of the streusel mixture. Carefully, without mixing the streusel mixture into the batter, spread the remaining batter on top of the streusel mixture. Top with the remaining streusel mixture. Bake for 45 minutes, until a toothpick inserted into the center comes out clean. Cool for at least 20 minutes before serving.