Zucchini Coffee Cake Recipe

If you’re looking for a moist, cinnamon-swirled treat that’s secretly packed with veggies, this Zucchini Coffee Cake Recipe is about to become your new favorite bake. Each forkful bursts with cozy spice, a tender crumb, and a buttery-brown sugar topping — and yes, there’s plenty of zucchini, but you’d hardly guess it from the taste!

Ingredients You’ll Need

Don’t you love when the simplest ingredients come together to make something unforgettable? Each part of this Zucchini Coffee Cake Recipe has a purpose, from the spices that warm things up to the zucchini that keeps every crumb moist and fresh.

• All-Purpose Flour: The foundation for the cake’s light, tender structure. Measuring correctly makes all the difference!
• Baking Powder: Gives the cake its lovely rise and fluffy crumb.
• Cinnamon: Adds warmth and that classic coffee cake aroma you can’t resist.
• Salt: Enhances all the sweet, spicy notes and keeps the flavor from falling flat.
• Granulated Sugar: Sweetens the batter just right — not too much, not too little.
• Vegetable Oil: Keeps the cake ultra-moist and tender, more so than butter by itself.
• Egg: Binds everything together for a rich, cohesive texture.
• Milk: Loosens the batter perfectly and adds to the cake’s soft bite.
• Zucchini: The real star! Provides moisture, subtle sweetness, and even sneaks in a veggie serving.
• Brown Sugar (for topping): Creates that signature caramelized, crunchy crumb layer.
• Additional Flour & Cinnamon (for topping): Blends with brown sugar and butter for an irresistible streusel.
• Butter (melted, for topping): Brings everything together with richness and helps the topping crisp in the oven.

Variations

One of my favorite things about this Zucchini Coffee Cake Recipe is how flexible it is — it adapts beautifully to your pantry, swaps, or even a creative mood. Don’t be afraid to play and make it your own!

• Add Nuts or Chocolate Chips: Fold in a handful of chopped walnuts, pecans, or chocolate chips for extra crunch or decadence.
• Gluten-Free Swap: Use a high-quality 1:1 gluten-free flour blend for an equally delicious, gluten-free outcome.
• Dairy-Free Adaptation: Substitute any non-dairy milk (like almond or oat) and use vegan butter for the topping to keep things dairy-free.
• Extra Spice: Sprinkle in nutmeg or cloves for a little extra warmth, especially cozy in the fall.

How to Make Zucchini Coffee Cake Recipe

Step 1: Prep Your Pan & Zucchini

Start by preheating your oven to 350°F (175°C) and generously spraying an 8-inch or 9-inch square baking pan with nonstick spray. Shred your zucchini using the large holes of a box grater, then gently blot away any extra moisture with a clean kitchen towel — you want it damp, not wet. This step keeps the cake perfectly moist, never soggy!

Step 2: Mix Dry and Wet Ingredients Separately

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until everything is evenly distributed. In a larger bowl, stir the sugar, oil, and egg until smooth and glossy. Pour in the milk, stirring to combine. Mixing wet and dry ingredients separately first ensures your cake bakes up evenly every single time.

Step 3: Combine & Add Zucchini

Add the dry ingredients to the wet mixture and gently stir just until combined. Take care not to overmix — a few streaks of flour are totally fine. Fold in the shredded zucchini until it’s evenly distributed, then pour the batter into your prepared pan and smooth out the top.

Step 4: Make the Crumb Topping

In a small bowl, stir together the brown sugar, a tablespoon of flour, cinnamon, and melted butter until the mixture is thick and crumbly. Sprinkle this glorious streusel generously over your cake batter — don’t be shy, it’s the cake’s crown!

Step 5: Bake to Perfection

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for at least 15 minutes so the topping sets up, then slice and get ready for some serious coffee cake bliss.

How to Serve Zucchini Coffee Cake Recipe

Garnishes

I love finishing each piece of this coffee cake with an extra dusting of powdered sugar or a delicate drizzle of simple glaze. For a dessert vibe, you can top with a scoop of whipped cream or even vanilla ice cream — it’s the kind of touch that takes this Zucchini Coffee Cake Recipe into “wow” territory.

Side Dishes

This cake pairs perfectly with a steamy mug of coffee or a chilly glass of milk. If you’re serving it at brunch, a platter of fresh berries or a zippy fruit salad alongside really brightens up the plate and makes the whole spread feel special.

Creative Ways to Present

Slice the cake into elegant squares for afternoon tea or pile it up on a rustic wooden board, picnic-style. For gatherings, try cutting it into mini cubes and stacking them on tiered stands — it’s a playful, bite-sized way to share the love (and the streusel topping!) with a crowd.

Make Ahead and Storage

Storing Leftovers

Leftovers (if you’re lucky enough to have any) keep beautifully! Cover the cooled Zucchini Coffee Cake tightly with plastic wrap or transfer pieces to an airtight container, then store at room temperature for up to three days. The topping will stay crisp for the first day and softens just enough as it rests — still absolutely delicious.

Freezing

Yes, this coffee cake freezes like a dream! Once cooled completely, wrap individual slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 2 months. When you need a treat, just let it thaw overnight in the fridge or for a couple hours on the counter.

Reheating

Pop a slice in the microwave for 10–15 seconds for that just-baked warmth. If you want to re-crisp the topping, a few minutes in a toaster oven or regular oven at 300°F does the trick. It’ll taste like you just pulled it from the oven (maybe even better!).

FAQs

Final Thoughts

Isn’t there something wonderful about a recipe that feels both nostalgic and a little bit sneaky? This Zucchini Coffee Cake Recipe brings the best of all worlds: tender crumb, decadent topping, and a clever way to use up garden zucchini. I hope you’ll give it a whirl — and don’t be surprised if it disappears even faster than you expected!

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