"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cinnamon Sugar Zucchinni Coffee Cake Recipe

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This recipe for Cinnamon Sugar Zucchinni Coffee Cake, by , is from The Bludworth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Bludworth

Category:
Category:

Ingredients:  
Ingredients:  
For the cake
1 1/3 c brown sugar
1/3 c oil
1 egg
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla
1/4 tsp salt
2 1/2 c all purpose flour
1 1/2 c grated zucchini
1 tbsp. orange zest ( or lime/lemon)
For the topping
1 c sugar
1 1/2 tsp cinnamon
2 tbsp. butter

Directions:
Directions:
1. Preheat oven to 325
2. Press or drain the excess moisture out of the zucchini shreds.
mix the cake ingredients in order given.
3. Combine the topping ingredients with your fingers or in a food
processor to make a crumbly topping. Pour half the batter into a
greased 9 x 13 cake pan. cover with half of the crumbs. Repeat with
remaining batter and topping.
4. Bake for 45 minutes. The top will be crunchy and textured and the cake
will bounce back when you gently press it.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
10

 

 

 

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