zucchini coffee cake

Cake ingredients:

• 2 large zucchinis; shredded and not drained

• 3 eggs

• 1 cup of vegetable oil

• 1 tbsp + 1 tsp of vanilla extract

• 1 1/2 tsp cinnamon

• 1/4 tsp ground ginger

• 1/2 tsp of kosher salt

• 1 tsp baking powder

• 1 tsp baking soda

• 3 cups AP flour

• 1 1/2 cup of white sugar

Crumble ingredients:

• 1/2 cup of AP flour

• 1/2 cup of brown sugar

• 1 tsp of cinnamon

• 1/2 tsp of kosher salt

• 2 tbsp of rolled oats

• 4 tbsp of unsalted butter; cold and cut in cubes

Preheat your oven to 350F and prep a 9 x 9 cake pan with parchment paper.

In a large bowl, mix together all of the cake ingredients in the order listed above. Make sure between every ingredient you are mixing everything together with a rubber spatula. (This is a SUPER quick batter to prepare).

When your batter is fully mixed up, pour it into your cake tin.

In another, smaller, bowl, add in all of the crumble ingredients. Using your hands, rub the butter into the dry ingredients so you have a sort of pilled affect and everything is mixed together.

Sprinkle the crumble on top of the cake batter.

Bake for about 1 hour and 15 minutes, or until a tooth pick comes out clean.

Let cool completely and serve for breakfast, brunch, or just to snack on.