Name: Zucchini Coffee Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups (186g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; ½ teaspoon salt; ¾ cup (150g) granulated sugar; ¼ cup (60ml) vegetable oil; 1 large egg; ½ cup (118ml) milk; 2 cups (approx 206g) shredded zucchini ((approx 1 large or 2 small)); ½ cup (100g) packed brown sugar; 1 tablespoon (8g) all-purpose flour; 1 teaspoon cinnamon; 2 tablespoons (28g) butter, melted

Jump to Recipe

If you’re searching for a coffee cake that never fails to delight with its moist crumb, cozy cinnamon flavor, and a secret veggie twist, look no further than this Zucchini Coffee Cake Recipe. It’s the kind of irresistible treat that sneaks in loads of zucchini, practically melts in your mouth, and always draws an extra crowd around the breakfast table. It’s hard to believe something so easy and homey can also get rave reviews whenever you serve it!

Zucchini Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Zucchini Coffee Cake Recipe plays a vital role, creating the signature soft texture, subtle earthiness, and lovely sweet layers you crave. This list is refreshingly straightforward, but don’t overlook the details—every component truly matters!

All-purpose flour: This provides the sturdy, tender base for the coffee cake—sift it if you want an even finer crumb.
Baking powder: Gives the cake lift, ensuring your slices are beautifully fluffy and never dense.
Cinnamon: Adds that classic coffee cake warmth and a touch of spice that perfectly complements the zucchini.
Salt: Enhances and balances all the flavors, making the cake taste more complex and satisfying.
Granulated sugar: Sweetens the batter, keeping the crumb light and not too overwhelming.
Vegetable oil: Brings moisture to the cake while giving it a lovely, delicate richness.
Large egg: Binds the ingredients and gives the cake structure—be sure to bring to room temperature for smooth mixing.
Milk: Loosens the batter to just the right consistency; whole or 2% milk works best for tenderness.
Shredded zucchini: The star vegetable—moistens the cake without overpowering flavor, leaving beautiful flecks throughout.
Packed brown sugar: Lends a caramel-like sweetness and extra depth to the crumb topping.
All-purpose flour (for topping): Helps create that delightful, slightly crunchy crumb layer on top.
Cinnamon (for topping): Infuses the crumb with fragrant spice and color.
Butter, melted: Brings richness and great flavor to the crumb topping as it bakes into golden crumbles.

How to Make Zucchini Coffee Cake Recipe

Step 1: Prepare the Pan and Oven

To kick things off, preheat your oven to 350°F. Spray an 8-inch or 9-inch square baking pan generously with nonstick cooking spray. Lining the pan with a little parchment on the bottom makes removing the finished cake even easier, but spray alone works great if you’re short on time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon until everything looks evenly combined. This step ensures your cake will rise beautifully and every bite is warmly spiced.

Step 3: Combine the Wet Ingredients

Grab a large mixing bowl and stir together the granulated sugar, vegetable oil, and egg until smooth. Once fully mixed, pour in the milk and stir well. Your batter should already look pale, creamy, and almost silky—don’t rush this part!

Step 4: Combine Dry and Wet Mixtures & Add Zucchini

Pour the flour mixture into the wet ingredients, gently stirring until just combined—no need to overmix, or the cake could turn out rubbery. Once you see no streaks of flour, fold in the shredded zucchini. It’ll look like a lot going in, but it melts right into the coffee cake as it bakes!

Step 5: Prepare and Add the Crumb Topping

This Zucchini Coffee Cake Recipe shines because of its sweet, cinnamon-studded crumb topping. To make it, simply stir together the brown sugar, tablespoon of flour, cinnamon, and melted butter until clumpy and evenly mixed. Sprinkle every bit over the cake batter in the pan.

Step 6: Bake

Slide your cake into the oven and bake for 30 to 35 minutes (check at 30 to be safe). A toothpick inserted into the center should come out clean or with just a few moist crumbs. Resist slicing until it cools a bit—the aroma will be maddening!

How to Serve Zucchini Coffee Cake Recipe

Garnishes

Right before serving, you can dust the top with powdered sugar for a snowy finish or a scatter of toasted walnuts for extra crunch. A drizzle of vanilla glaze makes it extra special for celebratory mornings.

Side Dishes

This tender cake pairs beautifully with a mug of hot coffee, chai, or a tall glass of cold milk. If you’re serving brunch, fresh berries or a creamy yogurt parfait alongside are both delicious and light companions.

Creative Ways to Present

For gatherings, try cutting the cake into bite-sized squares and nestling them into cupcake liners for easy grabbing. Stack slices on a rustic wooden board or serve warm from the pan—homey charm at its best! Even topping with a scoop of vanilla ice cream turns leftovers into a dreamy dessert.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, cover the cake tightly in its baking pan or transfer slices to an airtight container. The Zucchini Coffee Cake Recipe stays moist and delicious at room temperature for two days, and in the fridge for up to five.

Freezing

This cake freezes beautifully. Pop slices or even the whole cake (well wrapped in plastic and foil) into the freezer for up to three months. Thaw overnight in the fridge or on the counter before serving for the best taste and texture.

Reheating

Enjoy leftover slices as they are, or warm gently in the microwave for 10–15 seconds per piece. If reheating larger portions, a few minutes in a low oven works wonders to revive that freshly-baked feel.

FAQs

Can I make this Zucchini Coffee Cake Recipe gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend. Just make sure it contains xanthan gum or a similar binder to keep the texture tender.

Do I need to peel the zucchini first?

Not at all. The peel is thin and softens right up during baking, adding color and extra nutrients; just scrub your zucchini well before shredding.

Will the cake taste like zucchini?

Surprisingly, no! The zucchini provides moisture and a delicate texture, but the flavor is all about cinnamon and brown sugar—most people can’t even tell it’s in there.

Can I double the recipe for a crowd?

Definitely! Simply double all the ingredients and bake in a 9-by-13-inch pan, adding a few extra minutes to the bake time and checking with a toothpick for doneness.

What’s the best way to shred zucchini for this recipe?

Use the large holes of a box grater for perfect-sized shreds. If your zucchini seems especially watery, give it a gentle squeeze with a paper towel, but don’t wring it dry—you want that moisture!

Final Thoughts

This Zucchini Coffee Cake Recipe has quickly become one of my favorite ways to bring comfort and a touch of fun to any morning. If you haven’t tried it before, you’re in for a treat—the results are always moist, fragrant, and so easy to love. Bring this to your next brunch or gathering, and watch it disappear slice by slice. Happy baking!

Zucchini Coffee Cake Recipe

★★★★★

5.2 from 12 reviews

Author: Ella
Total Time: 50 minutes
Yield: 1 8-inch or 9-inch square cake 1x
Diet: Vegetarian

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Description

This zucchini coffee cake is a delightful twist on a classic treat, adding the freshness of shredded zucchini to a moist and flavorful cake base, topped with a sweet crumb topping.

Instructions

Preheat oven to 350°. Spray an 8-inch or 9-inch square pan with cooking spray.
Whisk dry ingredients (flour, baking powder, salt, cinnamon) in a medium bowl.
Stir wet ingredients (sugar, oil, egg) in a large bowl. Add milk. Combine dry and wet ingredients, then fold in zucchini. Pour into pan.
Make crumb topping: combine brown sugar, flour, cinnamon, and melted butter. Sprinkle over batter.
Bake for 30-35 minutes until a toothpick comes out clean.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American