Cinnamon Zucchini Coffee Cake

Who says you can’t have cake for breakfast? This coffee cake is a delicious way to start the day.

What you’ll need:

• 2 cups zucchini, peeled, seeded, and diced
• 1/4 cup lemon juice
• 1 cup sugar, divided
• 2 1/2 tsp. cinnamon, divided
• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup olive oil
• 1 tsp. vanilla
• 1 egg
• 1/2 cup milk
• 1/2 cup brown sugar
• 1/3 cup chopped pecans
• 1 Tbsp. flour
• 2 Tbsp. olive oil

Directions:

1. Preheat oven to 350°.
2. In a skillet sauté zucchini, lemon juice, 1/4 cup sugar and 1/2 tsp. cinnamon over medium heat. Cook for 3 to 4 minutes, until the zucchini starts to turn opaque. Remove from heat and cool completely.
3. In a medium bowl, combine flour, baking powder, salt and 1 tsp. cinnamon together in a medium bowl. In a large bowl, combine remaining sugar, oil, vanilla, egg and milk. Add flour mixture to egg mixture and stir until well blended. Pour into a prepared 8 x 8-inch baking dish. Sprinkle cooled zucchini evenly over batter.
4. For the topping, stir together brown sugar, pecans, flour, cinnamon and olive oil. Sprinkle over zucchini. Bake for 30 to 35 minutes, until a toothpick comes out clean.