Introduction:
Zucchini Coffee Cake is a sweet and savory treat that’s perfect for breakfast or brunch. This recipe combines the natural sweetness of zucchini with the warmth of cinnamon and nutmeg, topped with a crumbly streusel topping. In this post, we’ll guide you through making a batch of Zucchini Coffee Cake that’s sure to impress your friends and family.
Recipe for Zucchini Coffee Cake
Ingredients and Quantity:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated zucchini
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Streusel topping (recipe below)
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup cold unsalted butter, into pieces
– 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
- , whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix together sugar, butter, eggs, zucchini, cinnamon, and nutmeg.
- Add the ingredients and mix until just combined.
- the batter into the prepared baking dish.
- Top with streusel topping and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Nutritional Chart (per serving):
| Nutrient | Amount |
| — | — |
| Calories | 250 |
| Protein | 4g |
| Fat | 12g |
| Saturated Fat | 8g |
| Carbohydrates | 35g |
| Fiber | 2g |
| Sugar | 20g |
| Sodium | 200mg |
| Cholesterol | 20mg |
| Vitamin C | 10% of the Daily Value (DV) |
| Calcium | 10%
| Iron | 15%
Description:
Zucchini Coffee Cake is a moist and delicious treat that’s perfect for breakfast or brunch. This recipe combines the natural sweetness of zucchini with the warmth of cinnamon and nutmeg, topped with a crumbly streusel topping. It’s a perfect way to use up summer zucchini and is packed with nutrients like vitamin C, calcium, and iron. Enjoy!
