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Gluten Free Zucchini Coffee Cake

Cakes are a great way to sneak in some vegetables!
Course Desert
Keyword cake, coffee cake, zucchini
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12 servings

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

  1. Preheat oven to 350 degrees. Grease 9” baking pan.

  2. Mix together all Topping ingredients. Set aside

  3. Combine Gluten Free Flour through nutmeg.

  4. Mix Butter through vanilla. Whisk together then fold in zucchini.

  5. Pour wet mixture into Flour mixture and stir to combine.

  6. Pour into prepared pan, then top with Topping Mix.

  7. Bake for 35 mins or until toothpick comes out clean.

  8. For a sweeter desert-type cake, top with Vanilla icing while warm.

  9. Serve warm. Store in Refrigerator.

Recipe Notes

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