Sink your fork into this Cinnamon Zucchini Coffee Cake and you’ll discover why it’s an instant classic in every kitchen it enters. This cake brings together the unexpected magic of zucchini, the warmth of cinnamon, and the irresistible temptation of a buttery streusel topping. It’s moist, tender, and comforting, perfect for breakfast, as a snack alongside your favorite cup of coffee, or even as a light dessert. With simple ingredients and just an hour from start to finish, you’ll fall in love with each delicious, cinnamon-kissed bite.
Ingredients You’ll Need
The beauty of Cinnamon Zucchini Coffee Cake is how it transforms a handful of kitchen staples into something truly special. Every ingredient shines: the spices perfume the batter, the zucchini guarantees moistness, the sugars add depth, and the streusel crowns each bite with sweetness and crunch.
- All-purpose flour: The backbone of your cake, creating a soft yet sturdy crumb.
- Granulated sugar: Sweetens the cake and helps create that classic light texture.
- Brown sugar: Adds a subtle caramel richness both in the batter and the streusel.
- Baking powder: Ensures your cake rises beautifully and stays fluffy.
- Baking soda: Works with the sour cream and zucchini for an even rise.
- Salt: Balances the sweetness and enhances all the flavors.
- Ground cinnamon: The star spice, lending warmth and coziness throughout the cake and the topping.
- Ground nutmeg: A whisper of this spice deepens the flavor, making each bite memorable.
- Large eggs: Bind everything together and add richness.
- Vegetable oil: Keeps the cake extra moist and tender.
- Sour cream: Adds moisture and a slight tang–Greek yogurt works in a pinch!
- Vanilla extract: Rounds out the flavors with a touch of floral sweetness.
- Shredded zucchini: The secret to the cake’s soft, luscious crumb (and a great way to sneak in veggies).
- Chopped walnuts or pecans (optional): A bit of crunch and nuttiness that pairs perfectly with cinnamon and streusel.
- Streusel topping – brown sugar, all-purpose flour, ground cinnamon, cold unsalted butter: These team up to create that classic crumbly, golden finish everyone loves.
How to Make Cinnamon Zucchini Coffee Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. This ensures your Cinnamon Zucchini Coffee Cake slips out easily and bakes evenly. A little extra care at this stage means stress-free serving later.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together your flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This step evenly distributes the leaveners and spices, setting your cake up for balanced rise and flavor in every slice.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, vegetable oil, sour cream, and vanilla extract until the mixture is smooth and creamy. This blend is key for a tender cake that stays moist for days.
Step 4: Bring It All Together
Add the wet mixture to the bowl with the dry ingredients. Stir gently–just until everything is incorporated. Over-mixing can make the cake tough, so stop when you no longer see flour streaks. Now, fold in your finely shredded zucchini and chopped nuts, if you’re choosing to use them. This is where the magic of texture and subtle flavor truly happens!
Step 5: Build Your Cake
Pour the batter into your prepared baking dish and spread it out evenly with a spatula. That’s the foundation for your coffee cake masterpiece right there.
Step 6: Make Streusel Topping
In a small bowl, mix the brown sugar, flour, and cinnamon. Add the cold, cubed butter, cutting it in with a pastry blender or your fingertips. Work quickly, aiming for a crumbly texture where bits of butter remain visible. Sprinkle the streusel generously over the batter’s surface for that perfect sweet-spiced crown.
Step 7: Bake to Golden Perfection
Slide your dish into the oven and bake for 35 to 40 minutes. The Cinnamon Zucchini Coffee Cake is ready when a toothpick inserted into the thickest part comes out clean, and the topping is golden and crisp. Let it cool slightly so it sets but remains temptingly warm.
How to Serve Cinnamon Zucchini Coffee Cake
Garnishes
A light drizzle of powdered sugar glaze transforms your Cinnamon Zucchini Coffee Cake into an extra-special treat. If you’re feeling fancy, a few extra chopped nuts or even a delicate dusting of ground cinnamon can make each slice look bakery-worthy. Presentation matters just as much as flavor!
Side Dishes
Pair your coffee cake with a dollop of whipped cream, creamy Greek yogurt, or a fresh fruit salad for a balanced bite. Of course, a big mug of your favorite coffee or tea is practically mandatory. The warmth and spice in the cake come alive beside a hot drink.
Creative Ways to Present
Cut your Cinnamon Zucchini Coffee Cake into elegant squares, or use a biscuit cutter for fun breakfast rounds. For potlucks or brunches, arrange slices on a platter alongside fresh berries. You can even stack thin slices with layers of whipped cream in parfait glasses for a dazzling, deconstructed treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cinnamon Zucchini Coffee Cake tightly covered at room temperature for up to 2 days. For longer freshness, pop it in the fridge, where it will stay moist and flavorful for up to 5 days. A quick reheat will bring it right back to life.
Freezing
This coffee cake freezes beautifully! Slice it into individual portions, wrap each securely in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw slices overnight in the fridge or on the counter for a sweet anytime treat.
Reheating
Warm slices for about 10-15 seconds in the microwave, or reheat in a 300°F oven until just heated through. The streusel will regain its crunch, and your kitchen will fill once again with the cozy aroma of cinnamon.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can swap half the all-purpose flour for whole wheat for a nuttier flavor and a heartier texture. Just know the cake may be slightly denser, but it will still be delightfully moist thanks to the zucchini.
Does the zucchini need to be peeled before shredding?
There’s no need to peel your zucchini—the skin is tender and adds lovely color flecks throughout the Cinnamon Zucchini Coffee Cake. Just wash it well and grate it finely for the best texture.
What can I use instead of sour cream?
Greek yogurt is a fantastic substitute for sour cream. It lends a similar tang and creamy richness, ensuring your cake stays moist just the same.
Can I make Cinnamon Zucchini Coffee Cake nut-free?
Definitely! Simply omit the chopped walnuts or pecans. The cake will still be delicious, moist, and full of spicy flavor, with a classic crumbly topping.
What’s the best way to shred zucchini for this recipe?
A simple box grater or the grating attachment on your food processor works perfectly. Aim for fine shreds, and if your zucchini is extra juicy, give it a gentle squeeze to avoid excess moisture in the batter.
Final Thoughts
There’s just something magical about pulling a warm Cinnamon Zucchini Coffee Cake from the oven and sharing it with friends or family. Whether you’re looking to use up summer squash or dream of a comforting morning treat, this recipe is sure to become a new favorite. Give it a try—you might just find yourself making it again and again!
Print
Cinnamon Zucchini Coffee Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful treat with this Cinnamon Zucchini Coffee Cake. Moist and flavorful, this cake is perfect for breakfast or dessert, combining the goodness of zucchini with a cinnamon streusel topping.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
For the streusel topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the streusel topping: Combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over the batter.
- Bake for 35 to 40 minutes. Let cool slightly before serving.
In a large bowl, whisk together the dry ingredients. In another bowl, whisk the wet ingredients until smooth. Combine wet and dry ingredients, fold in zucchini and nuts, then pour into the baking dish.
Notes
- For a sweeter touch, drizzle with a simple powdered sugar glaze after baking.
- You can substitute Greek yogurt for the sour cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
