This scrumptious recipe was created by Kitchen Confidante and it is my go-to when I have too much zucchini on hand in the summer months!

makes 1 9" cake | difficulty level: easy

struesel:

1/3 cup sugar
1/3 cup flour
1 1/4 tsp. ground cinnamon
2 1/2 - 3 tbsp. cold butter (the original recipe calls for 4 tbsp. but I found that it didn't need quite that much.

cake:

glaze:

Make the streusel: In a small bowl, stir together the sugar, flour and cinnamon with a fork. Drop in the solid coconut oil or butter, and using your fingers, a pastry cutter or two forks, cut the butter into the sugar mixture until you have crumbs. Set aside.
Make the cake: Preheat the oven to 350ºF and prepare a 9-inch springform pan by spraying with baking spray.
In the bowl of an electric mixer or large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, both sugars, and coconut. Stir in the coconut oil until just combined. Add the eggs and vanilla and stir until combined, do not over mix. Stir in the zucchini. Pour the batter into prepared baking pan.
Sprinkled the reserved streusel over the cake batter and bake for about 45 minutes, or until the top is firm to the touch and inserted toothpick comes out mostly clean. Remove from oven an let cool on a wire rack.
Make the glaze: combine milk and powdered sugar until smooth. Drizzle on top of slightly warm cake and top with shredded coconut and chips.

notes:

you can use a cupcake tin instead to make muffins. simply adjust baking time to 16-18 minutes.

what's better than coconut + zucchini? coconut + chocolate, of course! try out these Chocolate Coconut Yogurt Muffins next!