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There’s nothing quite like a homemade coffee cake layered with cinnamon sugar crumbles and creamy sweet tahini. You won’t believe this moist cake is a healthier option than store-bought with wholesome ingredients like Greek yogurt and shredded zucchini! Tahini replaces butter to create an incredibly rich cake that can be enjoyed for breakfast or dessert. Make a few batches to use up that extra zucchini from your summer garden and surprise your neighbors with a delectable gift!
Zucchini Coffee Cake with Sweet Tahini Glaze
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Category
dessert, breakfast, brunch, summer, zucchini
Servings
6 large slices or 12 squares
Cook Time
60 minutes
There’s nothing quite like a homemade coffee cake layered with cinnamon sugar crumbles and creamy sweet tahini. You won’t believe this moist cake is a healthier option than store-bought with wholesome ingredients like Greek yogurt and shredded zucchini! Tahini replaces butter to create an incredibly rich cake that can be enjoyed for breakfast or dessert. Make a few batches to use up that extra zucchini from your summer garden and surprise your neighbors with a delectable gift!
Soom Foods
Ingredients
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
2 eggs
1 tsp vanilla extract
3/4 cup maple syrup
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1/2 cup Soom Premium or Organic Tahini
1/2 cup Greek yogurt
1 cup zucchini, shredded and patted dry (about 2 medium zucchini)
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1/2 cup Soom sweet tahini of choice (Vanilla Bean, Chocolate, or Dark Chocolate with Sea Salt)
1/4 cup coffee creamer or non-dairy milk
Cinnamon Sugar Layer + Topping
Coffee Cake
Tahini Glaze
Directions
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!
Recipe Note
TIP: For a classic coffee cake flavor, use Soom Vanilla Bean Tahini for the glaze.
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
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