When you have more zucchini than you know what to do with, make cake! This Coconut Zucchini Coffee Cake is beautifully speckled with zucchini, coconut and a delicious crumble.
In a small bowl, stir together the sugar, flour and cinnamon with a fork.
Drop in the solid coconut oil or butter, and using your fingers, a pastry cutter or two forks, cut the butter into the sugar mixture until you have crumbs.
Set aside.
Make the Cake:
Preheat the oven to 350°F with the rack placed in the center of the oven.
Prepare a 9-inch springform pan by spraying with baking spray or greasing lightly with butter or coconut oil.
In the bowl of an electric mixer or large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, both sugars, and coconut.
Stir in the coconut oil until just combined.
Add the eggs and vanilla and stir until combined, do not over mix.
Stir in the zucchini.
Pour the batter into prepared baking pan.
Sprinkled the reserved streusel over the cake batter.
Bake for about 45 minutes, or until the top is firm to the touch and inserted toothpick comes out mostly clean. Remove from oven an let cool on a wire rack, for about 10 minutes, while you make the glaze.
Remove springform sides.
Make the glaze and topping:
Whisk in the powdered sugar into the milk in 1/2 cup increments until smooth and you achieve your desired consistency, using a little more or less as necessary.
Drizzle or spread the glaze over the warm cake.
Sprinkle with shredded coconut.
Notes
I use a 9-inch springform pan to bake this coffee cake, but you can also bake it in a 9×13 baking dish – just adjust for baking time differences (you will have to pull it out of the oven earlier).Adapted heavily from Spiced Zucchini Layer Cake from Serious Eats.