Zucchini Coffee Cake Recipe tastes moist, warmly spiced, and crowned with a buttery cinnamon streusel. It suits brunch lovers, lunch-pack planners, and midnight snackers, and it takes about 1 hour 5 minutes from start to finish. I baked a pan after a neighbor dropped off zucchini, and my crew demolished half before it cooled.
Why This Zucchini Coffee Cake Recipe
Zucchini Coffee Cake Recipe uses pantry staples and one bowl for the batter. You shred zucchini on a box grater and fold it right in, which keeps the crumb tender without fussy steps. The buttery streusel mixes in minutes and gives bakery vibes without a bakery price.
You don’t need a stand mixer. A hand mixer or a sturdy whisk gets the job done, and a 9-by-13 pan keeps things simple for brunch or potlucks.
Ingredients You Need
The cinnamon streusel
- 1 cup all-purpose flour (I like King Arthur)
- 2/3 cup packed light brown sugar (Domino measures reliably)
- 1 tablespoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 8 tablespoons cold unsalted butter, cubed
- 1/2 cup chopped pecans or walnuts, optional
The cake batter
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup sour cream or plain Greek yogurt
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini, lightly packed, excess moisture squeezed out a bit (about 260 g)
- 1 teaspoon lemon zest, optional for brightness
Optional vanilla glaze
- 3/4 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Pantry shortcuts, swaps, and notes
- Use store-bought streusel if you need a shortcut. Still chill it for chunkier crumbles.
- Swap Greek yogurt for sour cream with equal results.
- Use gluten-free 1-to-1 baking flour if you need it. Let the batter rest 10 minutes before baking for a softer crumb.
Equipment
- 9-by-13 metal baking pan
- Parchment paper for easy lifting
- Mixing bowls, whisk, and a hand mixer
- Box grater or food processor for zucchini
- Measuring cups and spoons
- Rubber spatula and offset spatula
How to Make Zucchini Coffee Cake
- Prep: 20 minutes
- Cook: 45 minutes
- Total: 1 hour 5 minutes
- Heat the oven to 350 F. Grease a 9-by-13 metal pan and line it with a parchment sling.
- Mix the streusel. Stir flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingers until chunky pebbles form. Stir in nuts if using, then chill the bowl while you make the batter.
- Prep the zucchini. Shred it on the large holes of a box grater. Lightly squeeze by the handful to remove excess liquid, but keep some moisture so the cake stays tender.
- Whisk the dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream the butter and sugars. In a large bowl, beat softened butter, granulated sugar, and brown sugar for 2 minutes until fluffy.
- Add eggs and dairy. Beat in eggs one at a time. Mix in sour cream and vanilla. Fold in the shredded zucchini and lemon zest.
- Combine the wet and dry. Add the dry mixture to the bowl and fold just until no dry streaks remain. The batter will feel thick and scoopable.
- Assemble. Spread the batter into the pan and smooth the top. Sprinkle the cold streusel evenly over the surface.
- Bake. Place the pan on the center rack and bake 42 to 48 minutes, until a toothpick in the center comes out with a few moist crumbs.
- Cool and finish. Let the cake cool in the pan for at least 20 minutes. Whisk the glaze ingredients until smooth and drizzle over the warm cake. Slice and serve.
Tips & Common Mistakes
- Spoon and level the flour so you don’t pack it, or the cake turns dense.
- Squeeze zucchini gently. If you wring it dry, the crumb loses moisture and turns crumbly.
- Keep the streusel cold so it bakes into chunky crumbles.
- Use room temp butter and eggs for a smooth batter.
- Don’t overmix after adding flour. Fold just until combined.
- Bake in a metal pan for even browning. Glass often needs extra minutes.
- Start checking at 40 minutes. Ovens vary and you want moist crumbs, not a dry center.
- Cool at least 20 minutes so slices hold together.
- If your zucchini is huge and seedy, scrape out the spongy center before shredding.
Variations I’ve Tried
- Blueberry lemon: Fold 1 cup fresh blueberries into the batter and add extra lemon zest. The pop of fruit plays well with the cinnamon.
- Chocolate chip: Stir in 3/4 cup mini chocolate chips and add a pinch of espresso powder to the batter.
- Maple walnut: Swap white sugar for all brown sugar in the batter and finish with a maple glaze.
- Half whole wheat: Use 1 cup white whole wheat flour plus 1 1/4 cups all-purpose for a heartier crumb.
- Gluten-free dairy-free: Use a 1-to-1 gluten-free flour, oil instead of butter, and coconut yogurt instead of sour cream.
How to Serve Zucchini Coffee Cake
Serve warm or at room temp with a cup of coffee, cold brew, or black tea. Add fresh berries and a spoon of vanilla yogurt for a brunch plate that looks fancy with zero stress. For a dessert twist, warm a slice and add a small scoop of vanilla ice cream. Pack leftovers in lunch boxes for a sweet afternoon win.
Make-Ahead and Storage
- Room temp: Store slices in an airtight container for up to 2 days.
- Fridge: Wrap tightly and refrigerate for up to 5 days. Let slices sit at room temp 15 minutes or warm before serving.
- Freezer: Wrap individual slices, then store in a freezer bag for up to 3 months. Freeze the whole cake well wrapped for the same time.
- Reheat: Warm slices in a 300 F oven for 8 to 10 minutes or microwave for 10 to 15 seconds.
- Make-ahead: Mix the streusel and shred the zucchini up to 1 day ahead and chill both. You can also bake the cake, cool fully, then wrap and freeze.
Nutrition Information
Approximate per slice for 15 slices: 320 calories, 14 g fat, 7 g saturated fat, 45 g carbs, 27 g sugars, 4 g protein, 1 g fiber, 230 mg sodium. Values vary based on brands, add-ins, and glaze amount.
Zucchini Coffee Cake Recipe
A moist and flavorful zucchini coffee cake perfect for breakfast or a snack.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat eggs with sugar until creamy. Add oil, grated zucchini, and vanilla extract. Mix well.
- Gradually add the dry ingredients into the wet ingredients and stir until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let cool before serving.
Notes
Use fresh zucchini and make sure to grate finely for best texture. This cake can be served warm or at room temperature.