Description
A moist and flavorful coffee cake with zucchini and a cinnamon sugar topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups grated zucchini
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9-inch baking pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar. Add eggs and vanilla, mix well.
- Alternate adding flour mixture and sour cream to the butter mixture.
- Fold in grated zucchini. Pour batter into the pan.
- Mix brown sugar and cinnamon. Sprinkle over the batter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool before slicing.
Notes
- Drain excess liquid from zucchini for best texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
