Zucchini Coffee Cake Recipe

This Zucchini Coffee Cake Recipe is my secret solution for transforming simple garden zucchini into a delightfully tender, cinnamon-swirled cake with a buttery streusel crumb. Whether you’re serving it for brunch, a cozy afternoon snack, or sharing with friends, one slice is never enough!

Ingredients You’ll Need

It’s amazing how a handful of pantry basics and one fresh zucchini can create such magic. Each ingredient here is carefully chosen to bring out gorgeous flavor, a pillow-soft crumb, and that signature golden topping in our Zucchini Coffee Cake Recipe!

• All-purpose flour: Lays the foundation for a tender, sturdy cake crumb—don’t substitute for whole wheat, or the texture will change.
• Baking powder: Gives the cake its beautiful lift, making each slice fluffy and light.
• Cinnamon: Adds warm, aromatic spice to both the batter and crumb topping—don’t skimp!
• Salt: Just a pinch to sharpen all the flavors and boost sweetness.
• Granulated sugar: Sweetens the cake while helping create a wonderfully golden edge.
• Vegetable oil: Keeps the cake moist for days, even if you sneak a slice late at night (no judgment).
• Egg: Binds everything together and helps the cake rise beautifully.
• Milk: Adds a creamy richness—dairy or even your favorite plant-based milk both work well here.
• Shredded zucchini: The superstar! It adds unbeatable moisture and a subtle buttery flavor while disappearing right into the crumb.
• Brown sugar (for topping): Brings deep, caramel flavor and melts into a crisp, sandy streusel when baked.
• Butter (for topping): Helps create rich, golden crumbs on top—be sure to melt it so the topping comes together quickly.

Variations

One of my favorite things about this Zucchini Coffee Cake Recipe is how easy it is to make your own. Here are some ways to shake things up and adapt the cake to your cravings, dietary needs, or whatever you have on hand.

• Swap the spicing: Try adding a dash of nutmeg or even pumpkin pie spice for an autumn twist.
• Add-ins galore: Walnuts, pecans, or mini chocolate chips can be folded into the batter for a delightful crunch or hit of chocolate.
• Gluten-free option: Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour to make it celiac-friendly (with a similarly tender crumb!).
• Vegan twist: Swap dairy milk for plant-based and use a flax egg—the result will still be moist and delicious.

How to Make Zucchini Coffee Cake Recipe

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C), which ensures the cake bakes up evenly right from the get-go. Lightly coat an 8-inch or 9-inch square pan with cooking spray—don’t forget the edges and corners for easy, clean release later!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. This step helps evenly distribute the spices and leaving any clumps behind—extra important for a tender, uniform crumb in every bite.

Step 3: Combine Wet Ingredients

In a larger bowl, stir together granulated sugar, oil, and egg until combined. Next, stir in the milk—it’s okay if the mixture looks a little lumpy at this stage. The zucchini will smooth everything out soon!

Step 4: Bring the Batter Together

Add the dry ingredients into the wet ingredients and stir gently—just until you see the flour disappear. Over-mixing creates a tough cake, so use a light hand here. Finally, fold in the shredded zucchini, which thickens and loosens the batter all at once. Pour the batter into your prepared pan and smooth out the top.

Step 5: Make the Cinnamon Crumb Topping

In a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a fork until large, sandy crumbs form. Sprinkle this glorious crumb mixture evenly over the batter, making sure every corner gets its fair share.

Step 6: Bake

Pop the pan into your preheated oven and bake for 30–35 minutes. You’ll know it’s done when the crumb topping is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let it cool for at least 15 minutes before slicing—resist the urge to dive in right away!

How to Serve Zucchini Coffee Cake Recipe

Garnishes

A light dusting of powdered sugar adds a lovely bakery finish, or try a drizzle of simple vanilla glaze for a sweet, glossy touch. A sprinkle of toasted chopped walnuts or pecans brings out the homey, nutty vibes if you’re feeling extra fancy!

Side Dishes

This cake shines alongside a fresh fruit salad and a strong cup of coffee. For brunch, serve with Greek yogurt or whipped cream and a platter of crisp bacon or breakfast sausage for a truly decadent start to the day.

Creative Ways to Present

Cut the cake into petite squares and serve on a tiered stand for a sweet tea party moment. Or, bake in muffin tins for adorable crumb-topped mini cakes—perfect for lunchboxes, bake sales, or grab-and-go breakfasts.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container at room temperature for up to three days. You’ll find the crumb topping stays surprisingly crisp, and the cake just gets more tender as it sits.

Freezing

The Zucchini Coffee Cake Recipe freezes beautifully! Wrap individual squares in plastic wrap and then foil. They’ll keep in the freezer for up to two months—perfect for tucking away a taste of summer (or anytime zucchini cravings strike).

Reheating

For that just-baked warmth, microwave slices for 10–15 seconds, or pop them into a 300°F oven until gently heated. The streusel will crisp up, and the cake will taste as fresh as day one!

FAQs

Final Thoughts

If you’re craving something comforting, simple, and absolutely crowd-pleasing, you’ll adore this Zucchini Coffee Cake Recipe. It’s a cozy kitchen ritual that’s perfect for any season and any baker, so grab your grater, and get ready for some serious smiles at your table!

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