Bocaditos Exclusive: Zucchini Banana Coffee Cake


September 9, 2016


Zucchini Banana Coffee Cake by Shelby Thompson.


Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Creamy Corn and White Bean Soup, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including Kingfisher, Feast, Boca Tacos, Charro, The Carriage House, Dante’s Fire, and Downtown Kitchen.

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Zucchini Banana Coffee Cake
Print Recipe
Zucchini Banana Coffee Cake
Print Recipe
Crumb Topping
  1. Heat the oven to 325 degrees.
  2. Make the filling by mixing the brown sugar and cinnamon together in a small bowl.
  3. Make the crumb topping by pulsing the oat flour, walnuts, brown sugar, cane sugar, baking powder, cinnamon, salt, and coconut oil together in a food processor until the mixture is fine and resembles sand.
  4. Grease an 8x8 baking pan.
  5. In a large mixing bowl, whisk coconut oil, honey, and vanilla extract together until combined.
  6. Add eggs, banana, and almond milk to the bowl and whisk the ingredients together.
  7. Whisk baking soda, cinnamon, and sea salt into the batter.
  8. Gently stir the flour into the batter just until everything is combined and there are very few lumps.
  9. Stir the shredded zucchini into the batter.
  10. Evenly spread half of the cake batter into the prepared baking pan. Distribute all of the filling evenly over the batter.
  11. Pour the remaining batter into the baking pan and distribute it evenly.
  12. Sprinkle the crumb topping evenly over the top of the batter. It will seem like a lot. This is okay. this is good.
  13. Bake for 25-35 minutes, or until the cake has set and does not jiggle when the pan is moved.
  14. Allow to cool for 20 minutes before serving.
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shelbyShelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, The Sun and The Spoon, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.

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