Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¼ cup (60ml) vegetable oil
- 1 large egg
- ½ cup (118ml) milk
- 2 cups (approx 206g) shredded zucchini (approx 1 large or 2 small)
- ½ cup (100g) packed brown sugar
- 1 tablespoon (8g) all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons (28g) butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8-inch or 9-inch square pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In a large bowl, combine the sugar, oil, and egg. Stir in the milk until well incorporated. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the shredded zucchini. Pour the batter into the prepared pan.
- To make the crumb topping, mix together the brown sugar, flour, cinnamon, and melted butter until crumbly. Sprinkle this mixture evenly over the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 200 kcal per serving