Happy first day of spring! I am guessing you are equally as ready as me for winter to be over. I am ready for spring ingredients and spring clothing. And to celebrating spring in the best way possible I have new delicious recipe for you that just feels like spring to me. It’s matcha zucchini cake!
And if you do not already follow me on Instagram, go check out my page @figsandflour for a fun giveaway that I am hosting with some friends from Pineapple DC. I contributed the matcha powder that I used in this cake and my matcha lattes! (As a small disclaimer, I am only endorsing the product that I contributed-matcha powder).
I based this matcha zucchini bread off a recipe from the one and only Jessica Merchant from @howsweeteats!
Zucchini Matcha Bread
A springtime twist on traditional zucchini bread
- 1 1/2 cups AP flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsps matcha powder
- 1 tsps cinnamon
- 1 egg, lightly beaten
- 2 egg whites, lightly beaten
- 1/2 cup olive oil
- 1 cup sugar
- 2 tsp vanilla extract
- 1 cup grated zucchini
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1 tsp matcha
- 1/2 cup brown sugar
- 1/3 cup AP flour
- 1 tsp cinnamon
- 2 tbsp unsalted butter
Preheat the oven to 325 degrees Fahrenheit.
Spray a 9x5-inch loaf pan with Cooking spray.
In a small bowl, whisk together the dry ingredients; flour, salt, baking soda, baking powder, matcha and cinnamon.
In a large bowl, whisk together the wet ingredients; egg, egg whites, olive oil, sugar and vanilla extract.
Slowly add the dry ingredients to the wet and mix until the batter is smooth.
Stir in the grated zucchini.
Spread half of the batter in the bottom of the loaf pan.
Sprinkle the top with the filling mixture, then add the remaining batter on top.
Top the cake with the streusel mixture (combine all ingredients in a bowl first).
Bake for 60 to 70 minutes, or until a toothpick inserted into the the center of the cake comes out clean.
Let cool for 10 minutes before slicing.
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