CookPal AI
Zucchini Coffee Cake

Zucchini Coffee Cake

Cost $10, save $5

Source: Recommended by CookPal

  • 40 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 🌾 2 cups all-purpose flour
    • 🍶 1 tablespoon baking powder
    • 🧂 1/4 teaspoon salt

  • Wet Ingredients

    • 🧈 1 cup butter
    • 🥛 1 cup sour cream
    • 🍚 1 1/2 cups white sugar
    • 🥚 2 large eggs
    • 1 tablespoon vanilla extract
    • 2 cups shredded zucchini

  • Topping

    • 1 cup chopped pecans
    • 🍯 1/2 cup packed brown sugar
    • 🌰 1 teaspoon cinnamon
    • 🧈 2 tablespoons butter, melted

STEPS

1

Preheat oven to 350°F (175°C) and prepare a 9x13-inch baking pan with foil and cooking spray.

2

Shred zucchini, measure 2 cups packed, and remove excess moisture with a kitchen towel.

3

In a bowl, mix flour, baking powder, and salt.

4

In a large bowl, beat softened butter until fluffy, then mix in sour cream, white sugar, and eggs one at a time. Add vanilla and zucchini.

5

Fold in dry ingredients with a spatula just until combined. Spread batter into prepared pan.

6

Mix chopped pecans, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle over batter.

7

Bake for 35-40 minutes, checking doneness with a toothpick. Cool in pan for 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

474

Calories

  • 5
    Protein
  • 52
    Carbs
  • 29
    Fats

💡 Ensure zucchini moisture is removed to avoid soggy texture.Use unsalted butter to control the salt level.Substitute pecans with walnuts if preferred.Store leftover coffee cake in an airtight container for up to 3 days.