Zucchini Coffee Cake

11 Jul


This is still happening. Right now, as we speak. I know, it’s alarming.

Sometimes when life gives you (buckets and buckets of) zucchini, you just have to go with it.  This coffee cake is me going with it. 

I haven’t done the exact math on it, but I think this coffee cake ends up being somewhere around 85-90% zucchini.  The rest is primarily crumb topping, which, as far as I’m concerned, you can’t go wrong with. 

You should probably double the recipe, just to try to attempt to get the zucchini crop under control, you know, if you’re like me and that’s something you’re dealing with at this point. 

Although, if you wanted to, you could probably just double the crumb topping portion and relinquish your kitchen to the hoards of zucchini threatening to knock down your door (just make sure you get oven rights first) I wouldn’t judge. My lips are zipped!…

Unless you set delicious sugar-cinnamony things in front of me, then all bets are off.

Zucchini Coffee Cake

Ingredients:
(Makes a single batch, for an 8″ pan)

* 1/4 cup butter or margarine
* 1/2 cup granulated sugar
* 1/4 cup brown sugar
* 3/4 cup milk (any kind)
* 1 egg
* 2 cups flour
* 2 1/2 tsp baking powder
* 3/4 tsp salt
* 2 cups zucchini, grated

Crumb Topping:
* 1/2 cup butter or margarine
* 2/3 cup flour
* 2/3 cup granulated sugar
* 1/4 cup brown sugar
* 1 tsp ground cinnamon
* 1 tsp ground nutmeg

Directions:

Preheat oven to 375* F. Grease or line a, 8″ square pan, or a 9 x 13″ pan if you want to double the recipe. If you’re growing zucchini, you will probably want to do this. I did!

In the bowl of a stand mixer (or by hand) cream together the margarine, granulated sugar, and brown sugar. Add the egg and the milk, and mix to combine.

In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the wet mixture until incorporated. Add in the grated zucchini and mix until just combined.
Pour the batter into your prepared pan.

For the crumb topping, add all of the ingredients to a bowl, and use a pastry cutter or a fork to cut the margarine into the mixture. It should resemble course meal when you’re done. (I didn’t do it this time, but adding rolled oats to the crumb topping is also delicious and adds another level of texture!)
Sprinkle the topping over the batter evenly.

Bake for 45-50 minutes, until a toothpick comes out clean and the topping is golden brown.


Yummy green zucchini flecks!

They’re so much easier to eat with a fork this way, too! 😀

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5 Responses to “Zucchini Coffee Cake”

  1. Nathan July 12, 2011 at 5:37 am #

    That looks like blueberry packed with flavor and summer sweetness. Oh, and the coffee cake is pretty good too.

    • Stacy July 12, 2011 at 9:10 pm #

      Teeniest blueb of all time!

  2. JGD2011 May 6, 2012 at 7:15 am #

    Delicious Coffee Cake! Used 1/2 butter and 1/2 applesauce and added a splash of vanilla for the cake portion…turned out great!

    • Stacy May 9, 2012 at 5:46 pm #

      I love your modifications! Glad you liked it! =)

Trackbacks/Pingbacks

  1. » Zucchini Cupcakes with Avocado Buttercream Frosting (Vegan) » Say it with Sprinkles - A Blog About Baking & Sprinkles - March 11, 2012

    […] promising!  Afterall, I’ve featured zucchini prominently in several recipe posts like this  and this, waxing rather poetic about the versatility and ease with which it blends into sweet treats.  […]

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