The Whole Food Plant Based Cooking Show
Zucchini Coffee Cake
Calories: 238kcal
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.
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
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.
Scan To Watch The Video!
Nutrition
Calories: 238kcal | Carbohydrates: 51g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 133mg | Potassium: 441mg | Fiber: 6g | Sugar: 25g | Vitamin A: 159IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg
