Apple Cinnamon Zucchini Coffee Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 234.4
  • Total Fat: 2.8 g
  • Cholesterol: 29.0 mg
  • Sodium: 378.8 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.9 g

View full nutritional breakdown of Apple Cinnamon Zucchini Coffee Cake calories by ingredient

Number of Servings: 16


    1 medium (about 12 ounces) zucchini, shredded
    1/3 cup(s) chocolate chips, chopped
    1 tablespoon(s) ground cinnamon
    brown sugar
    3 cup(s) all-purpose flour
    2 teaspoon(s) baking soda
    1 teaspoon(s) baking powder
    1 teaspoon(s) salt
    1 medium Granny Smith apple, chopped
    12 oz plain nonfat yogurt
    2 eggs
    1/4 cup(s) applesauce
    1 tablespoon(s) vanilla extract


Spray 10-inch Bundt pan with nonstick cooking spray. In small bowl, combine chocolate chips, cinnamon, and 1/4 cup packed brown sugar; set aside.
In large bowl, mix flour, baking soda, baking powder, and salt. Shred unpeeled apple into a separate bowl.
Preheat oven to 350 degrees F. In medium bowl, with wire whisk or fork, beat yogurt, eggs, applesauce, vanilla extract, and 1 1/4 cups packed brown sugar until smooth. Stir in shredded zucchini and apple until blended. Stir zucchini mixture into flour mixture just until flour is moistened.
Pour half of batter into Bundt pan; sprinkle evenly with walnut mixture. Top with remaining batter. Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan; cool cake completely on wire rack

Number of Servings: 16

Recipe submitted by SparkPeople user LUCKYMEGAN.