Zucchini Coffee Cake

Our Zucchini Coffee Cake is the perfect recipe to serve for a lovely brunch or afternoon tea. My husband thinks it is perfect for dessert after lunch. The recipe is filled with warm spices that are combined with a great batter of Zucchini and a base of buttermilk, oh my goodness, it is delicious. This is a very moist cake and the longer it sits the more moist it is. This recipe is a very special treat!

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How To Make Zucchini Coffee Cake

This is a deep rich batter that suggest the warm spices.

Now we will add the shredded Zucchini.

Mix the topping with real butter.

I just added some orange zest to the batter and 

mixed it well. Pour 1/2 of the batter into a 

prepared 9 X 13 baking dish.

Sprinkle half of the topping on the batter mixture.

Pour the remainder of the batter on top of the topping.

Sprinkle the remainder of the topping on the batter.

Recipe

Yield: 12

Author: Miz Helen's Kitchen

Zucchini Coffee Cake

A delicious recipe of warm seasons and fresh Zucchini. A great coffee cake for any occasion with family and friends.

Ingredients

• 1 2/3 cups brown sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• pinch of salt
• 2 1/2 cups all purpose flour
• 1 1/2 cups grated zucchini
• Zest of 1 orange

The Topping

• 1 cup white granulated sugar
• 2 teaspoons cinnamon
• 3 tablespoons cold butter

Instructions

1. Shred the zucchini and let it drain in a colander for about 30 minutes. Press on the zucchini to make sure and get all the extra juice out of the meat.
2. Next mix the topping, add the sugar & cinnamon with the butter. I use a fork to mix it until it resembles crumbles, then set aside.
3. In an electric mixing bowl, mix the brown sugar, oil, egg, vanilla and buttermilk. Mix until blended well.
4. In a medium size mixing bowl, stir the flour, baking soda and salt together.
5. With the mixer running at slow speed, add a little of the flour mixture at a time, until all the mixture has been added.
6. By hand, stir in the shredded zucchini until completely blended. Last add the zest of the orange and mix well.
7. With a baking spray, spray a 9 X 13 baking dish. Pour 1/2 of the batter into the baking dish. Sprinkle 1/2 of the topping on top of the batter.
8. Pour the remainder of the batter on top of the topping mixture. Then sprinkle the remainder of the topping mixture on top of the batter.
9. Place in the oven and bake at 325 degrees for 40 to 45 minutes. Remove from the oven and let set for about 15 minutes before serving.

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Remove from the oven and place on the

 cooling rack for at least 15 minutes before serving.

Time to serve this delicious cake!

This cake is so moist and the seasons are

 so warm and delicious!

Enjoy every bite!

Thanks so much for stopping by the cottage today to share this Zucchini Coffee Cake with us. We always look forward to your visits and hope you will come back to see us real soon!

Peace and Joy

Miz Helen

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