Crazy for Crust · by Dorothy Kern★ 4.9 (80)
Zucchini Coffee Cake Recipe
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 6%
CARBS 33G63% OF CAL
2G FIBER21G SUGAR10G OTHER
FAT 8G32% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cinnamon coffee cake with shredded zucchini, which becomes tender and apple-like when baked. A moist and satisfying breakfast or brunch cake.
mainamericanbaked good🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups (186g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¼ cup (60ml) vegetable oil
- 1 large egg
- ½ cup (118ml) milk
- 2 cups (approx 206g) shredded zucchini ((approx 1 large or 2 small))
- ½ cup (100g) packed brown sugar
- 1 tablespoon (8g) all-purpose flour
- 2 tablespoons (28g) butter, melted
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 6%
CARBS 33G63% OF CAL
2G FIBER21G SUGAR10G OTHER
FAT 8G32% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 125mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 116mg
- Calcium
- 33mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 125MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.