If you’re searching for the loveliest way to use up a summer zucchini haul, look no further: Cinnamon Zucchini Coffee Cake is just about the coziest answer you could wish for! Imagine a tender, golden crumb that’s laced with warm cinnamon and flecks of zucchini, crowned with a buttery streusel that melts in your mouth. This delightful coffee cake is a little rustic, sharply aromatic, and stays wonderfully moist for days — a winning treat alongside your morning coffee, for brunch, or as an afternoon pick-me-up.
Ingredients You’ll Need
This recipe relies on simple pantry staples and a few fridge ingredients, coming together to create an irresistible cake with just the right balance of flavor and texture. Every ingredient plays a part—don’t skip or swap if you want that bakery-style Cinnamon Zucchini Coffee Cake!
- All-purpose flour: This forms the foundation, giving the cake its tender and sturdy crumb.
- Baking powder and baking soda: These leavening agents help the cake rise to fluffy perfection.
- Salt: Just a little salt makes all the sweet and spicy notes pop.
- Ground cinnamon: The star spice! It infuses every bite with warmth and coziness.
- Unsalted butter (softened): Room temperature butter ensures a rich, velvety batter and a melt-in-your-mouth streusel.
- Granulated sugar and brown sugar: The combination offers balanced sweetness and extra moisture.
- Large eggs: Eggs bind everything together, making the cake fluffy yet rich.
- Vanilla extract: Just a splash deepens the cake’s aroma and flavor.
- Sour cream or Greek yogurt: This adds unbeatable tenderness and subtle tang.
- Grated zucchini (squeezed of excess moisture): Zucchini keeps the cake moist, while blending seamlessly into the batter—trust me, you won’t even notice the vegetables.
- For streusel topping (brown sugar, flour, cinnamon, cold butter): These simple ingredients combine for that classic coffee cake crumble, perfectly sweet and crumbly.
- (Optional) Chopped walnuts or pecans: Add for a delightful bit of crunch—totally up to you!
How to Make Cinnamon Zucchini Coffee Cake
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C), and greasing a 9-inch square or round baking dish. A well-buttered pan guarantees effortless release and those beautiful golden edges everyone loves.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures an even distribution of all the little magic-makers, so your Cinnamon Zucchini Coffee Cake bakes up perfectly even and flavorful in every bite.
Step 3: Cream the Butter and Sugars
Grab a large mixing bowl and cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process adds air, which helps make your cake extra tender and gives wonderful volume.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs, one at a time, fully incorporating each before adding the next. Mix in the vanilla extract and sour cream (or Greek yogurt); this brings a lovely tang and moisture, creating that signature plush crumb of a classic coffee cake.
Step 5: Stir in the Zucchini
Fold in the grated zucchini—make sure you’ve squeezed out as much moisture as possible first. This step is the secret to the cake’s lasting moistness. Don’t worry: you’ll see those pretty green flecks, but nobody will taste “vegetable.”
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet mixture, stirring gently just until combined. Over-mixing can make the cake tough, so stop as soon as you see the last streak of flour disappear.
Step 7: Spread Batter and Make the Streusel
Pour the luscious batter into your prepared pan and smooth the top. In a separate small bowl, mix the brown sugar, flour, and cinnamon for the streusel topping. Cut in the cold, cubed butter with a fork or your fingers until the mixture forms pea-sized crumbs.
Step 8: Top and Bake
Sprinkle the streusel evenly over the cake batter. Slide your pan into the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the kitchen smells absolutely heavenly.
Step 9: Cool, Slice, and Enjoy!
Let your Cinnamon Zucchini Coffee Cake cool for at least 20 minutes before slicing. This wait can feel like forever, but it truly helps the flavors settle and the slices come out neat and perfect.
How to Serve Cinnamon Zucchini Coffee Cake
Garnishes
A light dusting of powdered sugar is always a classic touch, or scatter a few more chopped nuts over the top for extra crunch. For an indulgent twist, drizzle with a simple vanilla glaze or serve with a dollop of whipped cream.
Side Dishes
Pair a generous slice with your favorite morning brew—black coffee, a cinnamon latte, or even just a tall glass of cold milk work beautifully. Fresh fruit, yogurt, or scrambled eggs make this sweet treat into a full brunch spread.
Creative Ways to Present
Dress it up by cutting your Cinnamon Zucchini Coffee Cake into neat squares and stacking them high on a cake stand, or bake in individual muffin or mini-loaf tins for charming single servings. For gatherings, try serving warm with a scoop of vanilla ice cream for dessert-level comfort.
Make Ahead and Storage
Storing Leftovers
Once completely cool, store the coffee cake tightly covered at room temperature for up to three days. Its moisture-rich crumb means it won’t dry out, but be sure to keep it out of direct sunlight or heat for best results.
Freezing
Cinnamon Zucchini Coffee Cake freezes beautifully! Slice it into portions, wrap each piece tightly in plastic wrap and then foil, and store in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
To enjoy that just-baked warmth, pop a slice into the microwave for 10–15 seconds, or reheat several squares loosely wrapped in foil in a 300°F oven for about 10 minutes. This brings the streusel back to life and fills your kitchen with cinnamon once again!
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely, you can substitute up to half the all-purpose flour with whole wheat for a nuttier flavor and heartier texture. The cake will be slightly denser, but still moist and delicious.
Do I need to peel the zucchini first?
No need—just give the zucchini a good wash and grate it with the peel on. The skin blends right into the cake, adds nutrition and color, and is totally undetectable after baking.
What’s the best way to squeeze moisture out of zucchini?
After grating, place zucchini in a clean kitchen towel and wring out as much liquid as possible over the sink. This prevents a soggy cake and ensures a perfect, fluffy result.
Can I make Cinnamon Zucchini Coffee Cake dairy free?
Yes! Use a good-quality vegan butter, plant-based yogurt, and a non-dairy milk in the streusel if needed. The cake will still be moist with a bit of creative swapping.
Is this coffee cake supposed to taste like zucchini?
Not at all! The zucchini means moisture and tenderness, but the real flavor comes from the cinnamon, vanilla, and buttery crumb. Even veggie skeptics will fall for this treat.
Final Thoughts
I can’t recommend this Cinnamon Zucchini Coffee Cake enough, whether you’ve got garden zucchini to spare or simply want to try a new twist on an old favorite. With its dreamy texture, cinnamon-kissed flavor, and effortlessly inviting character, this is one recipe you’ll turn to again and again. Gather your ingredients, give it a try, and share a slice (or two) with someone you love!
Print
Cinnamon Zucchini Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful blend of cinnamon, zucchini, and a buttery streusel topping in this moist and flavorful coffee cake. Perfect for breakfast or dessert!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups grated zucchini (squeezed of excess moisture)
For the streusel topping:
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons cold butter, cubed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch square or round baking dish.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Make the cake batter: In a large bowl, cream together the butter, granulated sugar, and brown sugar. Add eggs one at a time, then mix in vanilla and sour cream. Stir in the grated zucchini.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Pour the batter into the prepared baking dish.
- Prepare the streusel: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Sprinkle evenly over the cake batter.
- Bake the cake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- You can add 1/2 cup chopped walnuts or pecans for extra crunch.
- This cake stays moist for days and freezes well.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 21g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
