Nancy has kindly shared her recipe for zucchini "coffee" cake with us and we are delighted to post it here so that you can try it too!
It is so great for breakfast or any time of day. Offer it to your family & friends and they will surely love it!
Ingredients
For the cake:
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon (or I like to use 1 tsp Holiday Mingle ground spice)
- 1/2 tsp salt
- 3/4 cup vanilla sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup milk (you may need a little less)
- 1 tbsp of your favorite vanilla extract
- 2 cups shredded zucchini
For the crumble topping:
- 1/2 cup brown sugar
- 1tbsp all purpose flour
- 2 tsp ground cinnamon
- 2 tbsp melted butter
Instructions:
- Preheat your oven to 350℉. Lightly grease a 8 or 9 inch cake pan.
- In a medium sized bowl mix flour, baking powder, cinnamon and salt.
- In a separate larger bowl whisk together vanilla sugar, oil, egg, milk and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Fold in shredded zucchini and pour into the prepared pan.
- Make the crumb topping in a small bowl: Stir together brown sugar, flour, cinnamon and melted butter.
- Sprinkle this mixture over the cake batter.
- Bake for 30 to 35 minutes, or until a cake tester inserted into the middle comes out clean.
- I like to make a simple icing which I drizzle over the top of the cake once it's cooled. Enjoy!






































































































































