Ingredients
Scale
- 1 1/3 cups brown sugar
- 1/3 cup oil (I used olive oil but Canola oil works too)
- 1 egg
- 1 cup buttermilk (you can sub milk + vinegar, even almond milk!)
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt (I just eyeballed a little pinch)
- 2 1/2 cups all purpose flour
- 1 1/2 cups grated zucchini
- 1 tablespoon orange zest
For the topping:
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 2 tablespoons butter
Instructions
- Preheat the oven to 325°F (165°C).
- Prepare the Zucchini: Press or drain the excess moisture out of the zucchini shreds.
- Mix Cake Ingredients: Combine the cake ingredients in the order given until well incorporated.
- Prepare the Topping: In a bowl, combine the topping ingredients with your fingers or in a food processor to achieve a crumbly texture.
- Layer the Cake: Pour half of the batter into a greased 9×13 cake pan. Sprinkle half of the crumbs on top. Repeat the process with the remaining batter and topping.
- Bake: Place in the oven and bake for 45 minutes. The top should be crunchy and textured, and the cake should bounce back when you gently press it.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 20 servings
- Calories: 220 kcal per serving