When zucchini is in abundance during the summer time, you must make this coffee cake! Moist, tender, and delicious full of brown sugar and cinnamony goodness.
Of course you can also shred some zucchini in the summer, then freeze it in food saver bags, or other system allowing the air to be removed to prevent freezer burn. Then in the middle of winter, you could still enjoy this delicious coffee cake. Sounds like a plan to me!
Recipe
Ingredients
2 cups grated zucchini (about 3 medium zucchinis)
3 large farm fresh eggs
1 cup oil
1 cup brown sugar - packed
1 tsp vanilla
2 cups all-purpose flour
3 tsp cinnamon
1 and 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup pecans or walnuts - chopped
For The Topping:
1/2 cup additional all-purpose flour
1/2 cup additional brown sugar - packed
1/4 cup additional pecans or walnuts - chopped
1/4 cup butter (1/2 stick)
Preheat oven to 350 degrees. Prepare a 9 x 2-inch round baking dish by coating generously with cooking spray. In a small bowl, prepare the topping by simply combining the topping ingredients together. Set aside.
In a large bowl, beat the eggs. Add the oil and 1 cup brown sugar and mix well. Stir in the vanilla.
In a separate bowl, sift together the the flour, cinnamon, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and stir until just mixed and moistened. Fold in the grated zucchini and nuts.
Pour batter into prepared baking dish. Sprinkle with the topping mixture. Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool.
Enjoy,
Mary
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