More cake. More summer smiles. More pretending like everything is going to be okay because Mom keeps telling me that is in fact going to happen one day. I’d just like that day to be in sight, but I digress.
Cake. Zucchini. Kinda healthy cake. Super healthy vegetables.
Yay for vegetables in cake!
Eat this for breakfast, dessert or any time in between. Top it with ice cream or maple syrup, jam or fresh fruit. Or all of the above. Just maybe not fresh zucchini … that would be weird 😉
This cake is layered with cinnamon sugar, loaded with zucchini and topped with a heaping helping of crumb topping. In fact, there might be more crumbs than cake in this cake. And that’s how I like my cake it turns out.
I also like my cake for breakfast. I can use this whole craziness as an excuse, but I liked cake for breakfast before this.
Coffee cake is always a hit. So is zucchini bread. Smashing the two together means this is sure to disappear in no time. Plus, this is not the first coffee cake I have adapted from Pinch of Yum, and let me tell you these cakes are crazy good. Make plenty to share with family, friends, and neighbors. I know everyone I’ve shared treats with over the past few months has appreciated it.
In this time it’s so important to cherish the small things because that’s all we have. And this cake is definitely a small thing that is bringing joy to my world. I hope it will to yours too.
Paleo Zucchini Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 16 servings 1x
Ingredients
Cake
1 cup coconut sugar, plus ¼ cup for sprinkling
½ cup olive oil
1 large egg
1 cup unsweetened almond milk
1 teaspoon pure vanilla extract
1 teaspoon baking soda
2 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca flour, ¾ cup coconut flour)
2 heaping cups grated zucchini
Zest of 1 orange
1 tablespoon ground cinnamon, for sprinkling
Crumbs
1 ½ cups paleo flour blend
¼ cup maple sugar
¼ cup maple syrup
1 teaspoon ground cinnamon
¼ cup olive oil
Instructions
Preheat oven to 350 degrees F. oil a 9 by 13 inch pan or an 8 inch round and an 8 inch square. That’s what I did because the 9 by 13 was already in use – it was a busy baking day 🙂
Make the cake. In a large bowl, stir together sugar, oil, and egg until well combined. Stir in the vanilla, milk, baking soda, and flour. Once a thick dough forms, stir in the zucchini and orange zest until combined. Spread half the dough in the prepared pan and sprinkle with the remaining sugar and cinnamon. Top with the remaining dough.
Make the crumbs. In a medium bowl, stir together flour, sugar, syrup, cinnamon, and oil until clumps of various sizes form. Sprinkle all over the cake.
Bake 50-60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the cake is golden brown. Serve warm or cool completely in the pan. Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Notes
Cake recipe adapted from Pinch of Yum
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