Gluten Free Zucchini Coffee Cake
In the summers I have a ton of Zucchini from the garden. It seems I tell myself each fall that I need to plant less and I still have more than I can use myself. A wonderful way to use the zucchini is in breads, cakes and muffins. It is a great way to sneak in some veggies to those unsuspecting children and spouses. Unless of course they see the tiny bits of green hiding in the cake, then the conversation may go something like this like it did with my husband.
First piece of cake:
Him: Wow. This is amazing. This is a definite do again.
Me: Really? Good. I’m glad you liked it. You know I could make it as muffins.
Him: Why? I don’t like muffins?
Me: What? I always make you muffins.
Him: yeah, but cake is better.
Me: ok
*
Second piece of cake:
Him: um, what is this green thing in my cake?
Me: Zucchini. It’s Zucchini Coffee Cake…
Him: Ok. I thought maybe it was a booger.
Me: ….
Gluten Free Zucchini Coffee Cake
Ingredients
For the Topping
- 1/2 c Gluten Free Flour
- 1/2 c Palm Sugar
- 1 tsp Ground Nutmeg
- 1/2 c butter melted
For the Cake
- 1-1/2 c Gluten Free Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1/2 c butter softened
- 1/3 c palm sugar
- 1/3 c sugar
- 1 egg
- 1-1/2 tsp vanilla
- 1 c zucchini shredded
For the Topping
Instructions
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Preheat oven to 350 degrees. Grease 9” baking pan.
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Mix together all Topping ingredients. Set aside
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Combine Gluten Free Flour through nutmeg.
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Mix Butter through vanilla. Whisk together then fold in zucchini.
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Pour wet mixture into Flour mixture and stir to combine.
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Pour into prepared pan, then top with Topping Mix.
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Bake for 35 mins or until toothpick comes out clean.
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For a sweeter desert-type cake, top with Vanilla icing while warm.
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Serve warm. Store in Refrigerator.
Recipe Notes
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