Zucchini Coffee Cake with Sweet Tahini Glaze
dessert, breakfast, brunch, summer, zucchini
6 large slices or 12 squares
1 cup brown sugar
1/4 cup almond flour
2 tsp cinnamon
1/4 cup coconut oil, melted
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp sea salt
1 tsp vanilla extract
3/4 cup maple syrup
1/2 cup Soom Premium or Organic Tahini
1/2 cup Greek yogurt
1 cup zucchini, shredded and patted dry (about 2 medium zucchini)
1/4 cup coffee creamer or non-dairy milk
Cinnamon Sugar Layer + Topping
Preheat oven to 350°F. Grease a 9-inch springform cake pan with cooking spray or coconut oil. Alternatively, you can line a 9x9 square pan with parchment paper and grease the sides.
Make the cinnamon sugar crumble by mixing brown sugar, almond flour, cinnamon, and melted coconut oil until fully combined. Set aside.
For the cake, whisk together flour, baking powder, baking soda, cinnamon, and sea salt in a small bowl. In a separate large bowl, whisk the eggs, vanilla extract, tahini, maple syrup, and Greek yogurt until fully combined. Add the dry ingredients to the wet and mix until just combined. Fold in the shredded zucchini.
Pour half the batter into the cake pan, then spread 1/2 cup of the cinnamon sugar crumble on top. Pour on remaining batter and top with the remaining crumble.
Bake for 45-50 minutes until a knife comes out clean. Careful not to over-bake! Allow the cake to cool for 15 minutes.
While the cake cools, make tahini glaze by whisking the sweet tahini of your choice with coffee creamer until a thick glaze forms. It should be smooth and easy to drizzle.
Drizzle cake with tahini glaze, slice, and enjoy!
TIP: You can also make a Sweet Tahini Glaze by whisking together, 2 Tbsp Soom Premium Tahini, 2 Tbsp milk & 1/2 cup powdered sugar.
Gluten-free option: sub gluten-free all-purpose baking flour for regular flour.
Nut-free version: use regular flour instead of almond flour in the crumble.
Storage: cake stays fresh in an airtight container in the refrigerator for up to 5 days.
Recipe & Photography: Selena Sharpless of The Nutritious Kitchen