Zucchini Coffeecake with Cinnamon Nuggets

Hello friends!

Summer may be gone, but not my zucchini!

If you have ever grown your own zucchini, you probably have in your possession more zucchini than friends on Facebook!

 

Having said that, I’m always on the lookout for creative tasty zucchini recipes.  This long green versatile vegetable has endless possibilities.  It’s super easy to incorporate into baking, adding texture, and incredible moistness, all without adding additional fat thus saving a ton of calories.

Zucchini coffeecake is a weekend treat when you actually have the time to bake a cake and take the time to enjoy it.  Open the Sunday paper and serve yourself a square of my coffeecake from the corner, with its tender buttery crumb, with its clean lemon flavor shining through flecks of juicy zucchini, and topped with big sweet cinnamony nuggets.

Summer may be gone, but my Zucchini Coffeecake with Cinnamon Nuggets shines on!

 

Cinnamon Nugget Crumb Topping

1/3 cup granulated sugar

1/3 cup brown sugar

1 teaspoons cinnamon

1/4 teaspoon salt

1 stick butter, melted and still warm

1 3/4 cups flour

For the Cake

3 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

8 tablespoons butter, softened

1 3/4 cups sugar

3 eggs

1/2 cup vegetable oil

2 teaspoons vanilla

1 tablespoon lemon juice

1 teaspoon lemon zest

1 cup sour cream

3 cups grated unpeeled zucchini ( about 2 medium)

 

For the crumb topping: Whisk sugars, cinnamon, salt, and melted butter in a medium bowl to combine.  Add the flour and stir with a rubber spatula or wooden spoon until crumbs form.  Set aside to cool.

Getting ready:  Butter or grease a 9 X 13 X 2-inch baking pan, set aside.  Set the rack in the middle level of the oven and preheat to 325 degrees.

For the cake: Stir together all the dry ingredients in a bowl, set aside.

Beat together the butter and sugars on medium speed until light and soft.  Beat in eggs one at a time, beating until smooth after each addition.  Add the oil,  vanilla, lemon juice and zest beat for 2 minutes.

Decrease speed on mixer to low and beat in half of the flour mixture, then beat in the sour cream.  Scrape the bowl and beater with a rubber spatula.  Beat in the remaining flour and sour cream, scraping down the bowl after additions.  Fold in the zucchini until incorporated.

Scrape the batter into the prepared pan and smooth the top.  Sprinkle with the crumbs.

Bake for about 50-60 minutes, or until the cake inserted in the center with a toothpick comes out clean.

 

 

 

Bake some LOVE

Thanks for stopping by…

Eileen~

3 Comments Add yours

  1. trkingmomoe says:

    Very nice presentation. Looks delicious. Thanks for sharing your recipe.

    Like

  2. Laura (cousin😘) says:

    Eileen,
    Is there sugar in the cake part of the recipe? Was going to make the usual zucchini bread I always make,but saw your recipe and thought I have to try it with the crumbs. You mention creaming butter and sugar but don’t list any except for the topping. Thanks ! Laura

    Like

    1. Oops! Sorry, lost my mind. Can’t forget the sugar!! 1 3/4 cups please! Thanks Eileen~

      Like

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