Cinnamon Sugar Zucchini Coffee Cake
Prep time: 
Cook time: 
Total time: 
For the cake:
  • 130g (or ½ cup + 4 teaspoons, packed) brown sugar
  • 40ml (or 2 tablespoons + 2 teaspoons) sunflower oil
  • ½ large egg
  • 120ml (or ½ cup) buttermilk*
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla paste or extract
  • pinch of salt
  • 160g (or 1¼ cup) all-purpose flour
  • 110g (or ¾ cup) grated zucchini
  • 1 tablespoon freshly squeezed orange juice
For the cinnamon sugar layers:
  • 100g (or ½ cup) granulated sugar
  • ¾ teaspoon ground cinnamon
  • 15g (or 1 tablespoon) unsalted butter
  1. Preheat your oven to 160°C or 325°F (standard oven setting) and line a 25x16-cm (10x6-inch) baking pan with baking parchment.
  2. In a medium-sized bowl, whisk together the sugar, oil, egg and buttermilk.
  3. NOTE: you can substitute buttermilk with a mixture of milk and vinegar. For 120ml of fake buttermilk, simply mix together 1 tbsp of vinegar with 105ml of milk. Leave to sit on the countertop for 5 minutes before using.
  4. Whisk in the baking soda, vanilla and salt, then add the flour and whisk to a smooth batter. Whisk in the grated zucchini and orange juice.
  5. NOTE: If you're using a large watery zucchini for this cake, squeeze out any excess water from the grated zucchini before adding it to the batter.
  6. In another bowl, rub together the sugar, cinnamon and butter with your fingers, until the mixture looks like breadcrumbs.
  7. Pour half the zucchini batter into the prepared pan and sprinkle over half the sugar mixture. Carefully spread the remaining batter on top of the sugar layer and top with the remaining sugar mixture. Bake for about 40 minutes, or until a tester inserted into the center of the cake comes out clean.
If you don't have any buttermilk, just mix 2 teaspoons of white vinegar with 110ml (or ½ cup - 2 teaspoons) of milk. Leave to sit on the countertop for 5 minutes before using.
Recipe by The Tough Cookie at