You won't taste the zucchini in this delicious coffee cake. A great way to sneak some veggies into your diet.
Ingredients
- zucchini (10 ounces), ends: 1 piece (trimmed)
- all-purpose flour: 2 cups
- baking powder: 1 Tbsp
- salt: 0.25 tsp
- butter: 1 cup (softened)
- sour cream: 1 cup
- 1/2 cups white sugar: 1 piece
- eggs: 2 piece
- vanilla extract: 1 Tbsp
- pecans: 1 cup (chopped)
- packed brown sugar: 0.5 cup
- cinnamon: 1 tsp
- butter: 2 Tbsp (melted)
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with foil and coat with cooking spray. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Stir together flour, baking powder, and salt in a bowl. Dotdash Meredith Food Studios
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In a large bowl, beat 1 cup softened butter with an electric mixer until light and fluffy. Dotdash Meredith Food Studios
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Gradually beat in sour cream, then white sugar. Dotdash Meredith Food Studios
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Beat in eggs, 1 at a time. Dotdash Meredith Food Studios
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Stir in zucchini and vanilla. Dotdash Meredith Food Studios
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Fold in flour mixture with a spatula, mixing just until incorporated. Dotdash Meredith Food Studios
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Spread batter into prepared pan. Dotdash Meredith Food Studios
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Stir together pecans, brown sugar, and cinnamon in a bowl. Stir in 2 tablespoons melted butter until crumbly. Dotdash Meredith Food Studios
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Sprinkle topper over cake batter. Dotdash Meredith Food Studios
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Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan 10 minutes before serving. Dotdash Meredith Food Studios
