Zucchini Coffee Cake


2 cups shredded zucchini, patted dry

1 1/3 cups plain yogurt

3/4 cup sugar

2 egg whites, room temperature

1/3 cup olive oil

1 egg, room temperature

4 teaspoons vanilla, divided

3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon bread crumbs

1/3 cup packed brown sugar

1/3 cup chopped pecans

1/3 cup raisins

1 tablespoon cinnamon

1/2 teaspoon allspice

3/4 cup confectioners' sugar

2 to 3 teaspoons milk

In a bowl, beat zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until blended.

In another bowl, combine flour, baking powder, baking soda and salt, then beat into zucchini mixture until blended.

Grease a 9" × 13" pan

Pour a third of the batter into pan.

Combine brown sugar, walnuts, raisins, cinnamon and allspice, then sprinkle half over batter.

Top with another third of the batter.

Sprinkle with remaining brown sugar mixture, then top with remaining batter.

Bake at 350° for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a bowl, combine confectioners' sugar, remaining vanilla and milk to a desired consistency, then drizzle over cake.
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