Zucchini in a coffee cake? Yes, and it’s fabulous. This sneaky vegetable transforms into moist, spiced layers of pure dessert brilliance. Perfect for skeptics who think veggies don’t belong in sweets. The crumb topping adds just enough crunch to keep things interesting, while cinnamon and brown sugar bring comforting warmth. It’s the ideal choice for brunch, tea breaks, or “I deserve a treat” moments. Your guests will never suspect the secret ingredient hiding in plain sight. Whether served warm or at room temperature, this cake is proof that zucchini isn’t just for salads.
Vegan Zucchini Coffee Cake
A moist, warmly spiced vegan zucchini coffee cake with a crunchy crumb topping, perfect for dessert or a sneaky breakfast.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Ground cinnamon: 1 teaspoon.
- Ground nutmeg: ½ teaspoon.
- Salt: ¼ teaspoon.
- Sugar: ¾ cup.
- Zucchini grated: 1½ cups.
- Almond milk: 1 cup.
- Apple cider vinegar: 1 tablespoon.
- Coconut oil melted: ⅓ cup.
- Vanilla extract: 2 teaspoons.
For the Crumb Topping
- All-purpose flour: ¾ cup.
- Brown sugar: ½ cup.
- Ground cinnamon: ½ teaspoon.
- Vegan butter: 5 tablespoons cold.
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch pan.
- Combine almond milk and vinegar in a small bowl and let sit until curdled.
- Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Stir sugar, melted coconut oil, vanilla, and the milk mixture into the dry ingredients.
- Fold in grated zucchini gently until evenly incorporated.
Make the Crumb Topping
- Combine flour, brown sugar, and cinnamon in a medium bowl.
- Cut in the cold vegan butter until the mixture resembles coarse crumbs.
Assemble and Bake
- Pour the batter into the prepared baking pan and spread evenly.
- Sprinkle the crumb topping over the batter generously.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 7%
- Iron: 8%
- Magnesium: 5%
- Potassium: 4%
Additional Notes and Tips
- Avoid peeling the zucchini; the skin adds nutrients and texture.
- Add a handful of chopped nuts for an extra crunch in the batter.
- Serve warm with a drizzle of maple syrup or vegan cream.
- Store leftovers in an airtight container for up to three days.
