Guess who actually GREW something in her garden for the first time, ever? I celebrated by making this zucchini bread coffee cake.
This year we had pumpkins and squash, zucchini and a few tomatoes.
We planted a whole lot more that didn't grow but the important thing is that something GREW!
That's the first time in like, ever.
So to celebrate we're making some amazingly delicious zucchini bread coffee cake. We've made a lot of zucchini recipes through the years. This one might top as one of my favorites though but these are equally as good:
Zucchini Bread Coffee Cake
- 1 ⅓ cups brown sugar (can substitute for coconut sugar)
- ⅓ cup oil
- 1 egg
- 1 cup buttermilk (can substitute dairy free)
- 1 tsp baking soda
- 1 tsp pure vanilla
- Pinch of salt
- 2 ½ cups all purpose flour (can substitute gluten free)
- 1 ½ cups grated or blended zucchini (for blended zucchini blend zucchini (seeds removed) in a blender or food processor until smooth. Drain the zucchini for ten-fifteen minutes in a strainer lined with a cheesecloth or heavy paper towels).
For the topping:
- 1 cup sugar
- 1 ½ tsp cinnamon
- 2 tbsp butter, melted (can substitute dairy free)
Preheat oven to 350 degrees. Mix all the cake ingredients until smooth. Pour half the batter into a lightly greased 9x13 inch pan.
In another small bowl, mix together the topping ingredients until crumbly. Sprinkle half the topping mixture evenly over the cake.
Pour the remaining half of the batter over the cake and spread evenly. Sprinkle the remaining topping evenly over the cake.
Bake at 350 degrees for 40-45 minutes, or until the center of the cake comes out clean.
Remove from oven and allow to cool for several minutes until serving.
Recipe adapted from Pinch of Yum
**Our recipe pictured used gluten free flour and dairy free butter and milk