I decided to put a summer spin on the usual indulgent, comforting, classic coffee cake with the addition of zucchini! Made with coconut butter instead of dairy butter or oil, this treat has the same nostalgic scent and taste as the classic but with whole food ingredients. Of course the best part is the buttery, cinnamon-heavy streusel and I find that almond meal and maple syrup are an amazing pair for creating the perfect topping!
I love it for breakfast, topped with a mound of yogurt + pecans or for dessert with a chilly glass of milk or scoop of vanilla or berry ice cream!
So get extra excited for extra garden zucchini this summer! Grate all the extra so you have the perfect excuse to bake several cinnamon zucchini coffee cakes!
Cinnamon Zucchini Coffee Cake (GF, Vegan, Oil-free)
Adapted from Feasting on Fruit
1/3 cup Runamok maple syrup (I love the cinnamon + vanilla infused)
2 tbsp non-dairy yogurt
1/3 cup melted coconut butter
1 cup grated zucchini, water strained out (or use apple!)
1 cup almond flour
1 cup GF flour blend (I like Bob’s Red Mill 1:1)
1 tbsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
1/2 c almond meal (or almond flour)
1 1/2 tbsp Runamok maple syrup
1/2 tsp ground cinnamon
2 tbsp Runamok maple syrup (I love the cinnamon + vanilla infused)
2 tbsp coconut butter
2 tbsp non-dairy milk
Stir wet ingredients in a bowl until well mixed.
Combine dry in a large bowl and stir.
Fold wet into dry to create a batter.
It may seem too thick at first but the zucchini will release water as you stir 😉
Pour into a parchment lined 8 or 9 inch pan.
Combine streusel ingredients, mix well, and sprinkle over cake batter.
Bake for 15-18 minutes at 350 degrees or until the center is puffy and edges are golden.
For caramel, melt the ingredients together in a small saucepan until a caramel forms. Drizzle over cake while caramel is still warm.
Store refrigerated for up to 5 days =)