Zucchini Bread Coffee Cake (GF & DF)
January 19, 2024
Zucchini Bread Coffee Cake (GF & DF)
Despite the being moist and flavorful and the recipe not requiring shredded zucchini squeezing, the crumb to sponge ratio is reason enough to bake this cake immediately.
Ingredients
For the Crumb Topping:
- 1/2 cup AP or GF 1-1 Flour
- 1/2 cup Brown Coconut Sugar
- 1 tsp Cinnamon
- 1/4 cup Cultured Vegan Butter
For the Cake:
- 1 1/2 cups AP or GF 1-1 flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 cup Vegan Cultured Butter
- 1/3 cup Dark Brown Sugar
- 1/3 cup Coconut Sugar
- 1 Egg room temperature
- 1 1/2 tsp Vanilla Extract
- 1 cup Shredded Zucchini not squeezed out
For the Vanilla Icing:
- 1 cup Powdered Sugar of choice
- Almond Milk to thin
- 1/2 tsp Vanilla Extract
Instructions
- Preheat oven to 350°F (177°C). Grease an 8-inch or 9-inch square or round baking pan, springform pan, or pie dish or line with parchment paper. Set aside.Make the crumb topping: With a fork, mix the flour, brown sugar, and cinnamon together in a small bowl. Mix in the melted butter. Don’t over-mix; you want the flour-y crumbles!Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Whisk the butter, brown sugar, granulated sugar, egg, and vanilla extract together in a medium bowl, then whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and mix until combined. Batter will be thick. Pour/spread into prepared baking pan, then sprinkle the crumb topping evenly on top.Bake for 35-38 minutes or until a toothpick inserted in the center of the cake comes out mostly clean with no wet batter. (A few moist crumbs are ok!) If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. Drizzle with the vanilla icing while the cake is still warm!Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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