Grammy's Kitchen · Coffee Cake · Cinnamon Sugar Zucchini Coffee Cake
One of 78 coffee cake recipes we measured
from pinchofyum.com
41 cooks on pinchofyum.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 34% | 63% |
| total sugar | 161% | 109% |
| brown sugar share of total sugar | 59% | 42% |
| egg | 17% | 30% |
| leavener | 2% | 2% |
| salt | 0% | 1% |
| liquid | 82% | 69% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 284 g | 1 1/3 cups brown sugar |
| 73 g | 1/3 cup oil (I used olive oil but Canola oil works too) |
| 50 g | 1 egg |
| 245 g | 1 cup buttermilk (you can sub milk + vinegar, even almond milk!) |
| 5 g | 1 teaspoon baking soda |
| 4 g | 1 teaspoon vanilla |
| 2 g | 1/4 teaspoon salt (I just eyeballed a little pinch) |
| 300 g | 2 1/2 cups all purpose flour |
| 186 g | 1 1/2 cups grated zucchini |
| 1 tablespoon orange zest | |
| 200 g | 1 cup sugar |
| 4 g | 1 1/2 teaspoons cinnamon |
| 28 g | 2 tablespoons butter |
Method: 4 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Zucchini coffee cake, yes, please. Looks like you were doing a great job bouncing that massive zucchini on your head.” — a cook, 5.0★