Zucchini Coffee Cake

By using extra virgin olive oil in the recipe instead of vegetable oil, this breakfast snack is transformed from sinful treat into a healthy start to your day.

ZUCCHINI COFFEE CAKE
makes 3 loaves

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
3 eggs
1 cup extra virgin olive oil
1-1/2 cups sugar
1 tablespoon vanilla extract
4 cups grated zucchini

for the streusel:
1/4 cup brown sugar
1/2 cup flour
1 tablespoon cinnamon
6 tablespoons cold butter
1 cup chopped walnuts
1 cup chocolate chips

Preheat oven 325 degrees. Grease and flour three 8” x 4” loaf pans.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In a large bowl beat the eggs, olive oil, sugar, and vanilla. Add the flour mixture and stir until just combined (do not over mix). Stir in the zucchini. Set aside.

For the streusel, combine the brown sugar, flour and cinnamon in a bowl. Add in cubes of the cold butter. Using your fingertips, pinch together the mixture to form a loose crumb. Stir in the walnuts and chocolate chips.

Spoon approximately 1 cup of batter into each loaf pan. Sprinkle each with 3/4 cup of the streusel mixture. Top with the remaining batter and then with a final layer of streusel on top. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.