Summer Squash Cinnamon Swirl Coffee Cake
Summer Squash Cinnamon Swirl Coffee Cake

Summer Squash Cinnamon Swirl Coffee Cake

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Summer Squash Cinnamon Swirl Coffee Cake

Treats with Summer Squash

When I planted our summer squash,  I made sure to do two yellow squash plants:  a crooked neck and a yellow zucchini.  I knew only one green zucchini plant would be enough.  I didn’t realize that the yellow squash would grow faster than the green ones!   So here is a recipe for a “not too sweet” coffee cake to use up that extra summer squash from the garden.

Summer Squash Cinnamon Swirl Coffee Cake

This "not too sweet" coffee cake is firm like a quick bread, perfect with a cup of tea or with your morning coffee.
Course Quick Bread
Cuisine American
Keyword summer squash, yellow squash, zucchini
Prep Time 30 minutes
Cook Time 45 minutes

Equipment

  • oblong glass baking dish 8.9 inch x 13.2 inch
  • large mixing bowl
  • grater or food processor with grating blade
  • stand mixer or hand mixer
  • rubber spatula
  • small bowl

Ingredients

  • 3 cups grated zucchini or summer squash
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil or olive oil
  • 2 tsp vanilla extract
  • 4 large eggs
  • 3 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp baking powder

Cinnamon Swirl

  • 1/2 cup brown sugar
  • 2 Tbsp cinnamon

Instructions

  • 1. Preheat the oven to 350 degrees. Grease and flour an oblong baking dish.
  • 2. In a large mixing bowl, combine grated squash, sugar, oil, vanilla, and eggs. Mix well.
  • 3. Add 1 cup of the flour, baking soda, cinnamon, salt, and baking powder. Mix well.
  • 4. Add the remaining two cups of flour and mix until incorporated.
  • 5. In small bowl, mix the 1/4 cup of brown sugar and the 2 Tbsp of cinnamon together.
  • 6. Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the cinnamon sugar mixture over the top.
  • 7. Spread the rest of the batter on top of the cinnamon sugar, and sprinkle the rest of the cinnamon sugar on top.
  • 8. Use spatula to swirl the cinnamon sugar throughout the batter.
  • 9. Bake for 45 - 50 minutes until a toothpick can be inserted in the middle of the cake and comes out clean. Cool completely before serving.

Notes

Try it with fresh homemade whipped cream!

summer time

Summer Time 2020

This is certainly a strange year due to COVID19,  and I miss all my former activities directing choirs and playing in a community band,   but I’m grateful to be home on the ranch,  growing a garden, and using this time to make new friends through my blog!   Let me know if you try my recipes, and share photos on Instagram.  If you hashtag #MimiAvocado I’ll see them!

Use Up That Extra Summer Squash

There are lots more ways to use up that extra summer squash! I’m planning to try some summer squash recipes that friends have shared.  Here are some:

Tropical Zucchini Bread from my friend Sue at It’s Okay to Eat the Cupcake

Roasted Baby Summer Squash Soup from my friend Natalie at The Devil Wears Parsley

Grilled Zucchini Pizza from my friend Karen at Karen’s Kitchen Stories

Spiced Zucchini Bread from my friend Dorothy over at Shockingly Delicious. 

Zucchini Cream Cheese  Pound Cake from my friend Sara at My Imperfect Kitchen  

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2 Comments

  1. It’s really good and very tasty recipe. it’s great article and amazing points. Thanks for sharing this good one.

  2. I’ll definitely need to try this one!

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