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 Super Moist Zucchini Coffee Cake photo
Super Moist Zucchini Coffee Cake
photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 14 pan, or cover bottom of pan with parchment paper.

2.In a large bowl, blend the syrup, eggs and oil.

3.Sift together flour, spices, salt, and baking soda, and add to egg mixture.

4. Stir in the nuts, raisins, and zucchini.

5. Pour batter into prepared pan and bake for 40 minutes.

6. Serve warm or chilled.

Note: Try adding 1 cup of coconut for additional flavor and texture.

Recipe submitted by Carol, Owen Sound

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I actually don't peal the zucchini and it works quite well that way. (see green in photo) You only need to peal it if there is someone in your household who is sure to ask, "what's this weird green stuff?"
# Posted By Carol Flett | 9/19/11 12:53 PM
Has anyone made bars at home like the Oskri coconut bars? I got the plain ones down w/just unsweetened coconut and brown rice syrup. I decided to try to make but I have no idea about how to do it ?
# Posted By martine | 9/19/11 5:14 PM
This recipe looks great, but all that maple syrup would send my sugar soaring! I also do not eat grains, so will have to experiment on what to substitute for the whole wheat flour.
Don't know why, but lately zucchini has become a favorite veggie for me! Never really cared for it until now. Now, I look for anything zucchini!
# Posted By Diana | 9/28/11 9:03 PM
I halved this since I only had 2 cups of zuchinni and I made it gluten free by using a GF flour blend and 1 1/8 tsp. xanathan gum and it came out great! So good :-)
# Posted By Kara | 9/29/11 10:04 PM

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