In Jennie’s Kitchen

meals made easier, one recipe at a time™

 

www.InJenniesKitchen.com

 

zucchini coffee cake

 

serves 10 to 12

 

For the streusel topping

 

1 cup/4.25 ounce flour

 

1/2 cup/4 ounces sugar

 

1/2 teaspoon/2 grams kosher salt

 

3 ounces walnut halves, finely chopped

 

6 tablespoons/3 ounces butter, melted

 

For the batter

 

2 1/2 cups/10.5 ounces flour

 

1 cup/4.5 ounces brown sugar

 

1 teaspoon/2 grams baking powder

 

1/2 teaspoon/2 grams baking soda

 

1/2 teaspoon/2 grams kosher salt

 

1/4 teaspoon/1 gram allspice

 

Freshly grated zest of 1 lemon

 

3 cups/12 ounces shredded zucchini (skins on)

 

3 large eggs

 

1/2 cup/112 ml canola oil

 

Preheat oven to 350ºF. Coat an 8-inch by 12-inch baking pan with cooking spray or butter.

 

In a medium bowl, mix all the streusel topping ingredients until it forms a wet, sandy crumble; set aside.

 

Whisk the flour, sugar, baking powder, baking soda, salt, allspice and lemon zest together in a large bowl; set aside.

 

In a separate small bowl, lightly beat the eggs and canola oil. Pour over flour mixture and stir with a wooden spoon—it will be very stiff, so don't worry. Add the zucchini and fold until mixed well (it will now look more like a thick batter).

 

Using a rubber spatula, spread into the prepared baking pan. Evenly sprinkle with the reserved streusel topping. Bake 40 to 45 minutes or until a toothpick inserted comes out clean.

 

URL to article: http://www.injennieskitchen.com/2010/07/zucchini-coffee-cake.html                  

 

Questions about this recipe? Email me.