Ingredients
- 1 1/3 cups brown sugar – Adds a deep caramel flavor. You can substitute coconut sugar or white sugar mixed with a little molasses.
- 1/3 cup oil – Olive oil works well, but you can also use canola oil, melted butter, or even applesauce for a lighter option.
- 1 egg – Helps bind the cake together. If needed, substitute with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- 1 cup buttermilk – Adds tenderness to the cake. If you don’t have buttermilk, mix 1 cup of milk (dairy or almond) with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- 1 teaspoon baking soda – Helps the cake rise.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 1/4 teaspoon salt – Balances the sweetness.
- 2 1/2 cups all-purpose flour – Provides structure. You can use whole wheat flour for a denser cake or a gluten-free blend if needed.
- 1 1/2 cups grated zucchini – Adds moisture and texture. Make sure to press out excess moisture before using.
- 1 tablespoon orange zest – Optional but recommended for a bright, citrusy contrast.
For the Cinnamon-Sugar Topping:
- 1 cup white sugar – Forms the sweet, crunchy topping.
- 1 1/2 teaspoons cinnamon – Adds warmth and spice.
- 2 tablespoons butter – Helps create a crumbly texture. You can use coconut oil or a dairy-free alternative if needed.
Instructions
1. Preheat the Oven
Set your oven to 325°F (163°C) and grease a 9×13-inch baking dish with butter or non-stick spray. This ensures the cake doesn’t stick to the pan.
2. Prep the Zucchini
Grate the zucchini using a box grater or a food processor. Then, press out the excess moisture using a clean kitchen towel or paper towels. This prevents the cake from becoming too wet.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together the brown sugar, oil, egg, buttermilk, vanilla, and salt. Stir until everything is well combined.
4. Add the Dry Ingredients
Gradually add the flour and baking soda into the wet mixture. Stir gently until just combined—overmixing can make the cake dense.
5. Fold in the Zucchini and Orange Zest
Gently fold in the grated zucchini and orange zest. The batter might seem thick, but the zucchini will release moisture as the cake bakes.
6. Make the Cinnamon-Sugar Topping
In a separate bowl, mix together the white sugar, cinnamon, and softened butter until crumbly. You can use your fingers or a food processor for this step.
7. Layer the Batter and Topping
- Pour half of the cake batter into the greased pan.
- Sprinkle half of the cinnamon-sugar topping over the batter.
- Pour the remaining batter on top and spread it evenly.
- Finish by sprinkling the remaining topping over the cake.
8. Bake the Cake
Place the cake in the preheated oven and bake for 45 minutes. You’ll know it’s done when the top is golden brown, slightly crisp, and the cake bounces back when lightly pressed. You can also insert a toothpick in the center—if it comes out clean, the cake is ready.
9. Cool and Serve
Let the cake cool for at least 15-20 minutes before slicing. This allows the flavors to develop and makes slicing easier.
Notes
- Measuring Ingredients Accurately – Use measuring cups for dry ingredients and a liquid measuring cup for buttermilk to ensure the right ratios.
- Avoid Overmixing – Stir the batter until just combined to keep the cake light and fluffy.
- Test for Doneness – Insert a toothpick in the center; if it comes out clean or with a few dry crumbs, the cake is ready.
- Use Room Temperature Ingredients – Let the egg and buttermilk sit out for 10-15 minutes before mixing for better consistency.
- Cooling Matters – Let the cake cool slightly before cutting to prevent it from falling apart.
- Prep Time: 10 minutes
- Cook Time: 45 minutes