Zucchini Coffee Cake
We are in the middle of zucchini season and the garden has been generous! What better way to use these beautiful zucchini than to make this easy plant-based gluten-free zucchini coffee cake? Pair it with a warm cup of your favorite brew and you will be in coffee heaven.
Ingredients
Batter
- 1 ½ cups organic rolled oats
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 2 teaspoons espresso
- 1 ½ cups zucchini shredded and squeezed
- 1 ¾ cups deglet dates
- 1 ½ cups soy milk
- 1 teaspoon vanilla extract
Crumble
- ½ cup organic rolled oats
- ½ cup deglet dates
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- Grind rolled oats lightly into a grainy flour.
- Add the oat flour, buckwheat flour, baking powder, baking soda, cinnamon and coffee grounds to a mixing bowl and mix well.
- Add the shredded zucchini and stir until the zucchini is well coated.
- Add the dates, soy milk and vanilla to a blender and blend until the dates are pulverized.
- Pour into a 9″ x 9 ” parchment lined baking dish and smooth the top.
- Add the crumble ingredients to a blender and pulse until it is a crumble, not so far that it is a flour.
- Sprinkle on top of the batter.
- Bake for 45-50 minutes.
- Keep in an airtight container in the fridge for up to 9 days.
Nutrition
Calories: 238kcalCarbohydrates: 51gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 133mgPotassium: 441mgFiber: 6gSugar: 25gVitamin A: 159IUVitamin C: 3mgCalcium: 114mgIron: 2mg
Another great recipe Jill! I’ve been looking for a WFPB coffee cake recipe, I know this will be delicious, will be making it this week.
Your shirt is beautiful, did you make it?
Hi Jill,
Thank you for this recipe. I have a question – what can I substitute for buckwheat flour?
Best regards,
Hazel
Just use more of the oat flour but you might have to bake it a little longer
So excited to try this! Is the 375g of shredded zucchini the weight before or after removing its water?
This recipe looks really good. Would it make a difference to omit the coffee grounds? I can’t have coffee.
It tastes good without it.
I also wonder if the 375 g zucchini is measured before or after squeezing the water out. I measured mine before and squeezing reduced them to a much smaller volume than in the video.
Honestly, I used a conversion chart online to list the weight in grams. I will have to grate some and weigh it .
It’s not the particular measure unit I wonder about, it’s also about the 1 1/2 cups – is this measured before shredding and squeezing of after?
It is measured after squeezing out the liquid
I just made this and the texture is gummy. I put it back in the oven for a bit. What can I do to avoid the gummy texture?
Delicious!!! I bought a whole of zucchini to shred, squeeze and freeze to save some time as I know I’ll be making this a lot!!
Can I use Maple Syrup instead of Dates? If yes, how much? ?
I haven’t tried using maple syrup. With it being liquid, I’m not sure if the cake would cook through very well.
When I tasted the batter, I thought it was going to be too sweet, but once baked, it’s perfect!! The topping is nice, but I think I will leave it off next time. The cake will stand on its own! Delicious!
Wowwwwwww ?
This is good! I added a tablespoon of blackstrap molasses instead of coffee…Also some walnuts…Very moist and lovely cake!!!
This came out so good. I even used the same crumble topping for another recipe. I haven’t eaten a dessert in quite some time. This hit the spot. I just might add some walnuts next time. If I had watched the video first, I would’ve seen that coffee grounds doesn’t need to be added 🙂
I just learned I can no longer eat grains, wheat, oil, sugar or yeast. I found out that oats are considered a grain, so can this recipe be made substituting buckwheat flour for the oats? I love all your recipes and refer your site to all my clients and the patients in our clinic. You are the best site for whole food plant based healthy eating. I am so grateful to you.
Warm aloha, Karen Russell, http://www.HealthyLifeAdvisors.org
Hello Karen, I haven’t tried making this recipe with buckwheat flour but I think it might work. You might have to bake it a bit longer.I’m so glad the show is a good source of recipes for you and your clients.
Hi Jill, do you think I can replace the buckwheat flour with whole wheat flour? Thanks
Sorry Alona, I’m not really sure.
I’ve made this multiple times with whole wheat flour instead of buckwheat because I can’t find buckwheat where I live. It’s been a while since I made it though. I can’t remember if I squeezed the water from the zucchini or not. My gut tells me I didn’t because I’m lazy and whole wheat flour tends to make things dryer, but I honestly can’t remember which I did.
Hi Jill,
Is it possible to feeze this recipe? I’ve made it before, and love it. But eating it within the refrigerated time frame can be challenging, and I don’t want it to go to waste.
Yes, it freezes well