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    You are here: Home / Dish Type / Desserts and Sweets / Cinnamon Sugar Zucchini Coffee Cake

    Cinnamon Sugar Zucchini Coffee Cake

    Published: Sep 24, 2018 · Modified: Dec 9, 2019 · This post may contain affiliate links, which means I make a small commission if you buy an item in my links, at no charge to you.

    Jump to Recipe Pin Recipe
    Total Time 1 hour
    Number of Servings 12 servings
    Cinnamon Sugar Zucchini Coffee Cake

    This Cinnamon Sugar Zucchini Coffee Cake is a traditional coffee cake, but with zucchini to make it healthier, topped with crunchy cinnamon sugar.

    Cinnamon Sugar Zucchini Coffee Cake

    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.

    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

    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
    5 from 1 vote
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    Cinnamon Sugar Zucchini Coffee Cake

    Carissa Serink
    This Cinnamon Sugar Zucchini Coffee Cake is a traditional coffee cake, but with zucchini to make it healthier, topped with crunchy cinnamon sugar.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Servings: 12 servings
    Calories: 330kcal
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    Ingredients

    Streusel

    • 1 cup brown sugar
    • 2 Tablespoons cold unsalted butter
    • 1 Tablespoon all purpose flour
    • 1 ½ teaspoons ground cinnamon

    Cake

    • 2 cups shredded zucchini (from 1 medium zucchini)
    • ½ teaspoon salt, divided
    • 2 cups all purpose flour
    • ½ cup whole wheat flour (see note)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 ¼ cups granulated sugar
    • ⅓ cup canola oil
    • ½ cup plain Greek yogurt
    • ½ cup milk
    • 1 large egg, lightly beaten
    • 1 teaspoon vanilla

    Instructions

    Streusel

    • Add the brown sugar, flour, butter and cinnamon to the bowl of a food processor. Pulse together until mixture resembles sand. Set aside.

    Cake

    • Toss the zucchini with ¼ teaspoon of the salt. Let it sit in a small colander to drain.
    • Meanwhile, grease a 9x13" 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 ¼ 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.

    Notes

    You can omit whole wheat flour and just use an extra ½ cup of all purpose flour if you wish.

    Nutrition

    Calories: 330kcal

    Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

    Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!
    Cinnamon Sugar Zucchini Coffee Cake Nutrition Info

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