Cinnamon Zucchini Coffee Cake

Jump to Recipe·Print Recipe

This Cinnamon Zucchini Coffee Cake is a delightful way to use up surplus zucchini while creating a sweet, moist, and spiced treat perfect for breakfast or dessert. With a tender crumb, a ribbon of cinnamon sugar, and a crumbly streusel topping, this cake pairs beautifully with a cup of coffee or tea.

Why You’ll Love This Recipe

  • Moist and flavorful: The zucchini adds incredible moisture without an overwhelming flavor.
  • Perfect for any time: Enjoy it as a breakfast treat, afternoon snack, or light dessert.
  • Simple ingredients: You likely have everything you need in your pantry.
  • Customizable: Easily adjust the spices or add extras like nuts or chocolate chips.
  • Make-ahead friendly: This cake tastes even better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Zucchini
  • All-purpose flour
  • Granulated sugar
  • Brown sugar
  • Butter
  • Eggs
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Vanilla extract
  • Sour cream or yogurt
  • Optional: chopped nuts or chocolate chips

Directions

this recipe
  1. Preheat oven: Set the oven to 350°F (175°C) and grease a baking pan.
  2. Prepare zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and cinnamon.
  4. Cream butter and sugars: In a separate bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add wet ingredients: Beat in eggs one at a time, then stir in vanilla and sour cream.
  6. Combine mixtures: Gradually add the dry ingredients to the wet mixture. Fold in the grated zucchini and any optional additions like nuts or chocolate chips.
  7. Layer and top: Pour half of the batter into the prepared pan. Sprinkle a cinnamon sugar mixture over the batter, then top with the remaining batter. Add the streusel topping.
  8. Bake: Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing and serving.

Servings and Timing

  • Servings: 12
  • Prep Time: 20 minutes
  • Cook Time: 45-55 minutes
  • Total Time: Approximately 1 hour and 15 minutes

Variations

  • Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
  • Nutty twist: Add chopped walnuts or pecans for extra crunch.
  • Chocolate lovers: Mix in chocolate chips for a richer flavor.
  • Spice it up: Add a pinch of nutmeg or cardamom for a deeper spice profile.
  • Healthier option: Substitute part of the sugar with honey or maple syrup and use whole wheat flour.

Storage/Reheating

  • Storage: Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
  • Reheating: Warm slices in the microwave for 15-20 seconds or let them come to room temperature before serving.

FAQs

How do I prevent the cake from being soggy?

Squeeze out as much moisture as possible from the grated zucchini before adding it to the batter.

Can I use frozen zucchini?

Yes, but thaw and drain it thoroughly to remove excess water.

What type of pan works best for this recipe?

An 8×8-inch or 9×9-inch square baking pan works well, but you can also use a round cake pan or loaf pan with adjusted baking times.

Can I make this dairy-free?

Yes, use dairy-free yogurt or sour cream and replace butter with a plant-based alternative.

How do I make the streusel topping?

Combine flour, brown sugar, cinnamon, and melted butter until crumbly, then sprinkle over the batter.

Can I skip the cinnamon sugar layer?

While it adds extra flavor, you can omit it or replace it with a layer of chopped nuts or chocolate chips.

Why is my cake dense?

Overmixing the batter can lead to a dense cake. Mix until just combined for the best texture.

What’s the best way to grate zucchini?

Use a box grater or a food processor with a shredding attachment for quick and even results.

Can I use yellow squash instead of zucchini?

Yes, yellow squash can be a great substitute with similar moisture content.

Can I add a glaze?

Absolutely! A simple powdered sugar glaze or cream cheese frosting can elevate the cake.

Conclusion

Cinnamon Zucchini Coffee Cake is a versatile and irresistible recipe that combines the earthy sweetness of zucchini with the warm, comforting flavors of cinnamon and sugar. Whether you’re hosting a brunch, indulging in a midday snack, or serving a dessert, this cake is guaranteed to impress. Try it today and savor the perfect balance of flavors and textures!

Print

Cinnamon Zucchini Coffee Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This moist and flavorful coffee cake is packed with shredded zucchini, warm cinnamon, and a crumbly streusel topping. It’s the perfect treat for breakfast, brunch, or an afternoon snack with a cup of coffee. Hidden veggies make it a healthier indulgence, while the cinnamon flavor makes it irresistibly comforting.

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini)

Streusel Topping

  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, cold and cut into small pieces

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
  2. Prepare the streusel topping: In a small bowl, mix the granulated sugar, brown sugar, cinnamon, nutmeg (if using), and flour. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
  3. Mix the dry ingredients for the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Cream the butter and sugar: In a large bowl, use a mixer to beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
  5. Incorporate the zucchini: Gently fold the shredded zucchini into the wet ingredients.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
  7. Assemble the cake: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
  8. Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • You can substitute half of the all-purpose flour with whole wheat flour for added nutrition.
  • For an extra crunch, add 1/4 cup chopped nuts (like pecans or walnuts) to the streusel topping.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star