Zucchini Coffee Cake

This is a very delicious and moist coffee cake.  It is also very simple to put together.  I think the hardest part is shredding the zucchini!  I found this recipe off of Pinch of Yum and I am sure glad I did!!  The little bit of orange zest adds so much to this coffee cake.  It really brightens it up.  My kids simply devoured it (and so did I).  This would be great for a brunch or a Sunday breakfast or even dessert.

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Zucchini Coffee Cake

Course: Bread, Breakfast

Author: Malinda

Ingredients

• FOR THE CAKE
• 1 c. brown sugar
• 1/3 c. butter melted
• 1 egg
• 1 c. buttermilk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla
• 1/4 tsp salt
• 2 1/2 c. all purpose flour
• 2 c. grated zucchini
• 1 TBSP grated orange zest
• FOR THE TOPPING
• 1/2 c. brown sugar
• 1/2 c. old fashioned oats
• 1 1/2 tsp ground cinnamon
• 1/4 c. butter cold

Instructions

1. Preheat oven to 350 and grease a 13x9 baking pan.
2. Squeeze out any extra liquid from the zucchini and put into a large mixing bowl.
3. Add the remaining cake ingredients and mix just until combined.
4. Pour cake batter into prepared baking pan.
5. In a small bowl combine the brown sugar, oats and cinnamon. Cut in the butter until coarse and crumbly.
6. Cover the top of the cake with the topping and bake for 45-50 minutes or until toothpick comes out clean.

Recipe Notes

Recipe adapted from Pinch of Yum