Last but never least is a slice of sweetness that can be breakfast or dessert. This Cinnamon Sugar Zucchini Coffee Cake is surprisingly delish and simple to make. Here is what you will need.
Cinnamon Sugar Zucchini Coffee Cake
Ingredients:
for the cake
1 1/3 cups brown sugar
1/3 cup oil (I used olive oil but Canola oil works too)
1 egg
1 cup buttermilk (you can sub milk + vinegar, even almond milk!)
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt (I just eyeballed a little pinch)
2 1/2 cups all purpose flour
1 1/2 cups grated zucchini
1 tablespoon orange zest
for the topping
1 cup sugar
1 1/2 teaspoons cinnamon
2 tablespoons butter
Directions:
Preheat the oven to 325 degrees.
Press or drain the excess moisture out of the zucchini shreds. Mix the cake ingredients in order given.
Combine the topping ingredients with your fingers or in a food processor to make a crumbly topping. Pour half of the batter into a greased 9×13 cake pan. Cover with half of the crumbs. Repeat with the remaining batter and topping.
Bake for 45 minutes. The top will be crunchy and textured and the cake will bounce back when you gently press it. And then it will be gone fast.
We have to thank the geniuses over at Pinch of Yum for this one! Even my kids ate this and had no idea it had a nice helping of veggies in it!
Have you tried any of these recipes? If so, how did it go? Let us know in the comments below!
I can tell u beets carrots zucchini all go good in desserts