Cake cake cake for breakfast! Except this cake has a hidden veggie… Cinnamon Zucchini Coffee Cake. Pretty much the best way to eat your veggies for breakfast!
Recipe Updated {5/22/2019}: Summer season is upon us, which for us always means visitors. Usually it’s my family and friends. One of my favorite morning treats for overnight guests is a fresh coffee cake in the morning and a pot of good coffee. I usually make the batter the night before and refrigerate covered. In the morning I add the streusel and bake while coffee is brewing. Your guests might now want to leave 😉
One thing I’ve loved about our new-ish house, is being able to have guest stay comfortably.
Once we had Poppy, our old 2 bedroom house became NOT guest friendly at all. Basically guests had to sleep on the couch in our living room and we all had to share the 1 bathroom. Although it’s not the end of the world, I love not having to worry about that anymore.
Now we have a designated guest room that is always ready: bed made, closet set up, just waiting for our next guest.
I like having overnight guests. Is that weird? Being the type A, people pleaser that I am, I love hosting others. Surprise surprise right? You could have probably guessed that from the amount of cooking I do ha!
I do admit though, I am much better with onesie twosie guests rather than large groups. Anytime we have someone or a couple stay over, I see it as an excuse to BAKE!!!
As a host or a guest, I truly believe that best thing ever is waking up to a glorious pot of coffee and a home baked good.
With that in mind, I am pumped to treat next guest to some damn good coffee (courtesy of my [amazon text=new love/coffee maker&asin=B00O9FO1HK]) and my Cinnamon Zucchini Coffee Cake!
Now don’t get scared just because this coffee cake has the word zucchini in it. Think of it almost like zucchini bread, where the shredded veggie just melts into the cake, making it insanely moist and delicious!
Add on a cinnamon sugar crumble and I’ve pretty much died and gone to heaven. Seriously guys, this coffee cake is truly fabulous. The perfect thing to make if you have a questionable zucchini left in your veggie drawer or a bunch in your home garden.
The last few times I’ve made this cake, I prepped the batter the night before and stored it covered in the fridge. Then in the morning, I add the crumble and bake it. This makes the whole experience way less stressful in the morning with early rising kids and guests.
What’s even better about this coffee cake is it’s not that bad for you. It is about 220 calories a serving and relatively low in sugar, so it’s a pretty guilt free way to start the day!
Trust me, next time you have a guest, make them this coffee cake and a nice cup of coffee. You will both have such a lovely morning, you won’t want breakfast to end!
Serves 8
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup Greek yogurt, plain and full fat
- 1/3 cup + 1 tablespoon granulated sugar
- 1/4 cup, butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1 ¼ cup shredded zucchini
- 2 ½ tablespoons granulated sugar
- 2 ½ tablespoons brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 350°. Butter or spray with non-stick cooking spray a 9-inch springform pan, 10in round cake pan OR a 2 quart baking dish.
- For the streusel: Combine sugars, flour, and cinnamon in a small bowl. Add melted butter and mix until mixture is crumbly. Set aside.
- For the cake: Whisk together flour, baking powder, soda, salt, cinnamon, and pumpkin pie spice in a mixing bowl; set aside.
- In a large bowl, whisk together Greek yogurt, sugar, melted butter, eggs, and vanilla until well blended. Add the flour mixture into the wet ingredients and mix just until combined. Mix in zucchini. Batter will be thick.
- Spread batter evenly into prepared baking dish. Sprinkle streusel topping over the batter.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Mine took 30 minutes but my oven runs hot. Start with 30 and add 3 minutes at a time until baked.
- Cool 10 minutes and serve with coffee.
Notes
If you only have 1 cup of shredded zucchini that's fine. I like using a little more (1 1/4 cup) but use what you have.
This cake can be made the night before for the next morning and will keep on the counter covered for 2-3 days. Then place in the fridge covered for 2-3 more days. It also freezes well wrapped in plastic wrap/foil and then in a freezer safe bag or container.
Recipe slightly adapted from Barbara Bakes.
Originally posted 2019-05-22 10:44:27.
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