Super Moist Zucchini Coffee Cake

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1 1/2 cups maple syrup
3 extra large eggs
1/2 cup coconut oil
2 1/2 cups organic whole wheat flour
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped pecans
1 cup organic raisins
4 cups peeled, cored and shredded zucchini

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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Published on September 17, 2011

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4 Comments

Kara September 29, 2011 at 10:04 pm - Reply

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 :-)

Diana September 28, 2011 at 9:03 pm - Reply

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!

martine September 19, 2011 at 5:14 pm - Reply

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 ?

Carol Flett September 19, 2011 at 12:53 pm - Reply

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?”