Cinnamon Sugar Zucchini Coffee Cake

• brown sugar↗1.3333333333333 cup
• oil (I used olive oil but Canola oil works too)0.33333333333333 cup
• egg↗1
• buttermilk (you can sub milk + vinegar, even almond milk!)↗1 cup
• baking soda↗1 teaspoon
• vanilla↗1 teaspoon
• salt (I just eyeballed a little pinch)↗0.25 teaspoon
• all purpose flour↗2.5 cup
• grated zucchini1.5 cup
• orange zest↗1 tablespoon
• sugar↗1 cup
• cinnamon↗1.5 teaspoon
• butter↗2 tablespoon

Step-by-step instructions

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Press or drain the excess moisture out of the zucchini shreds. Mix the cake ingredients in order given.

3. 3

   Combine the topping ingredients with your fingers or in a food processor to make a crumbly topping. Pour half of the batter into a greased 9×13 cake pan. Cover with half of the crumbs. Repeat with the remaining batter and topping.

4. 4

   Bake for 45 minutes. The top will be crunchy and textured and the cake will bounce back when you gently press it. And then it will be gone fast.