Zucchini Coffee Cake
Ingredients
- 1 zucchini (10 ounces), ends trimmed
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup butter
- 1 cup sour cream
- 1 1/2 cups white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted
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Instructions
- Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with foil and coat with cooking spray.
- Using large holes of a box grater, shred zucchini. (You should have 2 cups packed.) Transfer zucchini to a clean kitchen towel. Roll up; squeeze out as much moisture as possible.
- Stir together flour, baking powder, and salt in a bowl.
- In a large bowl, beat 1 cup softened butter with an electric mixer until light and fluffy.
- Gradually beat in sour cream, then white sugar.
- Beat in eggs, 1 at a time.
- Stir in zucchini and vanilla.
- Fold in flour mixture with a spatula, mixing just until incorporated.
- Spread batter into prepared pan.
- Stir together pecans, brown sugar, and cinnamon in a bowl. Stir in 2 tablespoons melted butter until crumbly.
- Sprinkle topper over cake batter.
- Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan 10 minutes before serving.
Source
Original recipe: View Original