The One-Bowl Coffee Cake I Can't Stop Making
Ingredients
- 1 3/4210 cupsg all-purpose flour
- 1206 cupg packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 14 stickounces unsalted butter
- 2 large eggs
- 1/4 cup milk
- 1 1/21 cupsmedium shredded zucchini
- 1/260 cupg all-purpose flour
- 1/2103 cupg packed light brown sugar
- 1 teaspoon ground cinnamon
- 42 tablespoonsounces unsalted butter
Shop ingredients
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Instructions
- Line an 8-inch square baking pan with a parchment paper sling. Grease the parchment and pan with cooking spray.
- In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, baking soda, baking powder, and salt.
- Mix the melted butter, eggs, and milk into the flour mixture. Stir in the shredded zucchini. Scrape the batter into the prepared pan. Rinse and dry the mixing bowl.
- Whisk together the flour, brown sugar, and cinnamon. Use a fork to mix in the melted butter until crumbs form. Sprinkle the streusel over the batter.
- Bake the cake until the edges are golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in the pan for 20 minutes before using the parchment paper sling to transfer the cake to a wire rack. Cool completely or serve warm.,Store leftover coffee cake covered or in an airtight container at room temperature for up to 3 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original