Name: Zucchini Coffee Cake Recipe
Prep time: 15 min
Cook time: PT-487109H23M4S
Total time: PT-487109H23M4S
Ingredients: 1½ cups all‑purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon salt; ¾ cup granulated sugar; ¼ cup vegetable oil; 1 large egg; ½ cup milk (dairy or plant‑based); 2 cups shredded zucchini (~1 large or 2 small); For the crumb topping:; ½ cup packed brown sugar; 1 Tbsp all‑purpose flour; 1 tsp ground cinnamon; 2 Tbsp butter, melted

I’ve turned garden-fresh zucchini into a tender, moist coffee cake layered with a buttery cinnamon streusel — soft cake and crunchy topping in perfect harmony.

Zucchini Coffee Cake Recipe

Why You’ll Love This Recipe

I love how the zucchini melts into the batter, lending incredible moisture without any soggy effect. The cinnamon crumb topping gives every slice that nostalgic bakery crunch. It’s simple, one‑bowl baking, and always disappears fast at brunch or afternoon tea.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• All‑purpose flour
• Baking powder
• Ground cinnamon
• Salt
• Granulated sugar
• Vegetable oil
• Large egg
• Milk (dairy or plant‑based)
• Shredded zucchini
• Brown sugar (for topping)
• Butter (melted, for topping)

directions

I preheat my oven to 350 °F (175 °C) and grease an 8‑ or 9‑inch square pan.
In one bowl, I whisk together flour, baking powder, cinnamon, and salt.
In a second bowl, I mix sugar, oil, egg, and milk until smooth.
I gently stir the dry mixture into the wet ingredients just until combined, then fold in the shredded zucchini.
I pour the batter into the prepared pan and smooth the top.
For the streusel topping, I mix brown sugar, flour, cinnamon, and melted butter until crumbly, then sprinkle it evenly over the batter.
I bake for 30–35 minutes until the topping is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
I let the cake cool for at least 15 minutes before slicing so the crumb stays intact.

Servings and timing

I typically get about 12 servings from the recipe.
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45 minutes

Variations

I sometimes add a pinch of nutmeg or pumpkin pie spice to the batter for extra warmth.
I mix in chopped walnuts, pecans, or mini chocolate chips into the batter for added texture.
I can swap to a 1‑to‑1 gluten‑free flour blend to make this cake celiac‑friendly.
For a vegan option, I use plant‑based milk and a flax egg—the cake is still moist and delicious.

storage/reheating

Storing leftovers: I keep slices in an airtight container at room temperature for up to three days—the crumb stays surprisingly crisp and the cake softens in a good way.
Freezing: I wrap individual slices and freeze for up to two months. Thawed slices taste almost like fresh.
Reheating: I gently warm slices in the microwave for about 10–15 seconds or reheat at 300 °F in the oven until just warm—the topping crisps back up beautifully.

FAQs

Can I use frozen zucchini instead of fresh?

I can—just thaw and gently squeeze out excess moisture before measuring. The cake turns out moist and tender just the same.

Do I need to peel the zucchini before shredding?

I don’t peel it—the skin is delicate and blends into the batter, adding both moisture and flecks of green that disappear in texture.

Why does my cake sometimes come out dense?

I’ve found that overmixing the batter can lead to density. I stir just until the flour disappears. Also, squeezing out too much zucchini moisture can weigh it down—leaving a little moisture is key.

Can I double this recipe for a larger pan?

Definitely! I double all ingredients for a 9×13‑inch pan and add about 5–10 minutes to the bake time—watch for a clean toothpick in the center.

What should I serve this with?

I love it with a dusting of powdered sugar, or a drizzle of vanilla glaze. It pairs beautifully with fresh fruit, yogurt, or even a strong cup of coffee for brunch.

Conclusion

I find this Zucchini Coffee Cake to be a cozy, dependable treat—springy, moist cake topped with crisp cinnamon streusel that feels both indulgent and homey. Whether I’m sharing it at brunch, packing slices for the week, or enjoying a crumb-topped snack with tea, it always hits the spot.