Description
Indulge in this easy zucchini coffee cake recipe perfect for brunch or dessert Moist flavorful and irresistible treat for everyone
2 cups all-purpose flour1 ½ cups granulated sugar1 teaspoon baking soda½ teaspoon baking powder1 teaspoon salt1 teaspoon ground cinnamon½ teaspoon ground nutmeg½ cup vegetable oil½ cup unsweetened applesauce2 large eggs1 teaspoon vanilla extract2 cups grated zucchiniOptional Additions: Chopped nuts, chocolate chips, or dried cranberriesSpecial Garnishes: A light dusting of powdered sugar or a drizzle of cream cheese glaze
Preheat your oven to 350°F (175°C).Grease a 9×13 inch baking pan with non-stick spray or butter.In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.In a separate bowl, mix together oil, applesauce, eggs, and vanilla until well blended.Pour the wet mixture into the dry ingredients, stirring gently until moistened.Fold in the grated zucchini and any optional ingredients like nuts or chocolate chips.Transfer the batter to the prepared pan, smoothing it out gently. Bake for 30-35 minutes until a toothpick comes out clean.Let it cool in the pan for 10 minutes before transferring to a wire rack. - Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 calories
- Sugar: 20 grams
- Sodium: 1 teaspoon
- Fat: 10 grams
- Saturated Fat: 10 grams
- Carbohydrates: 38 grams
- Fiber: 1 gram
- Protein: 3 grams
