I’m excited to share my Zucchini Coffee Cake, a clever way to use abundant summer zucchini that hides a cinnamon streusel twist.

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I never expected a cake made with zucchini to steal the morning spotlight, but this Cinnamon Zucchini Coffee Cake does. I love how grated zucchini melts into the crumb, and a generous dusting of ground cinnamon gives it that snappy warmth that keeps you reaching for another bite.

It’s not too sweet, a little rustic, like the cross between classic Zucchini Coffee Cake and a Cinnamon Streusel Zucchini Bread that forgot to behave. I usually slice it thick, pair it with a morning cup and then pretend I’m suddenly very responsible about using up summer zucchini.

You’re gonna want to try it, trust me.

Ingredients

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Zucchini, adds moisture, light fiber and mild veg flavor, keeps cake tender
Cinnamon, warm spice, adds aroma and sweet warmth, may help inflammation
Brown sugar, caramel notes, makes it sweet and moist, adds depth
Sour cream or yogurt, gives tang, protein, tender crumb and keeps cake moist
Oil and butter, fat for richness and mouthfeel, makes crumb soft and rich
All purpose flour, provides structure, carbs for energy, too much makes dense
Walnuts or pecans, crunchy, add healthy fats and protein, rustic texture
Powdered sugar glaze, adds sweet finish, melt and drizzle for pretty look

Ingredient Quantities

2 cups (260 g) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon, divided

1 cup granulated sugar

1/2 cup packed light brown sugar, plus 1/2 cup more for streusel

1/2 cup vegetable oil

1/2 cup unsalted butter, melted and cooled

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream or plain Greek yogurt

2 cups grated zucchini, packed (about 2 medium zucchini), squeezed lightly of excess water if watery

1/2 cup chopped walnuts or pecans, optional

For streusel: 1/3 cup all-purpose flour

For streusel: 4 tablespoons cold unsalted butter, cut into small pieces

For streusel: pinch of salt

Optional glaze: 1 cup powdered sugar

Optional glaze: 2 to 3 tablespoons milk (or cream)

Optional glaze: 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350 F (175 C). Grease a 9×13 inch pan and line it with parchment, leaving a little overhang to lift the cake out later.

2. Whisk together 2 cups (260 g) all purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine salt and 1 tsp ground cinnamon in a bowl; set aside. Reserve the other 1 tsp cinnamon for the streusel.

3. In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 1/2 cup vegetable oil and 1/2 cup melted cooled unsalted butter until combined. Add 2 large eggs, 1 tsp vanilla and 1 cup sour cream or plain Greek yogurt and mix until smooth, scraping the bowl once or twice. Dont overbeat, just get it combined.

4. Fold the dry ingredients into the wet ingredients until just combined, then gently fold in 2 cups grated zucchini (squeezed lightly if very watery) and 1/2 cup chopped walnuts or pecans if using. A few lumps are fine, overmixing makes it tough.

5. Make the streusel: in a small bowl combine 1/3 cup all purpose flour, 1/2 cup packed light brown sugar, the reserved 1 tsp ground cinnamon and a pinch of salt. Cut in 4 tablespoons cold unsalted butter with a pastry cutter or your fingers until you have coarse crumbs about pea sized. Keep it cold for best crumbs.

6. Spoon half the batter into the prepared pan and spread it evenly, sprinkle about half the streusel over the batter, then dollop and spread the remaining batter on top and finish with the rest of the streusel. This gives nice layers.

7. Bake 45 to 55 minutes at 350 F, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. If it browns too fast, loosely tent with foil for the last 10-15 minutes.

8. Cool in the pan on a rack 15 to 20 minutes, then lift out using the parchment and let cool another 15 minutes before glazing. If you glaze while too hot the glaze will sink in and run off.

9. Optional glaze: whisk 1 cup powdered sugar with 2 to 3 tablespoons milk (or cream) and 1/2 tsp vanilla until smooth, adjust to a drizzle consistency and spoon over the cooled cake. Slice, serve with coffee and enjoy. Store covered at room temp 2 to 3 days or freeze slices for longer.

Equipment Needed

1. 9×13 inch baking pan lined with parchment paper for easy lift out
2. Large mixing bowl and a small bowl for dry ingredients and streusel
3. Measuring cups and measuring spoons
4. Whisk and a rubber spatula for folding and scraping
5. Hand mixer or a sturdy wooden spoon to beat sugars with oil and butter
6. Box grater to shred the zucchini
7. Pastry cutter or your fingers to cut cold butter into the streusel
8. Cooling rack and a toothpick to test doneness
9. Small bowl and spoon for mixing the optional glaze

FAQ

Q: How do I keep the cake from getting soggy with all that zucchini?

A: Use the 2 cups grated zucchini as the recipe says and squeeze lightly if theyre very watery, dont wring them bone dry though you want to remove excess water. Fold them in gently so you dont overwork the batter. Bake at 350 F for about 45 to 55 minutes and test with a toothpick in the center it should come out with a few moist crumbs not raw batter. The crumb will be a bit moist from the zucchini thats normal.

Q: Can I swap the sour cream for something else?

A: Yes. Plain Greek yogurt works 1:1 and keeps the cake tender, regular yogurt is fine too. If you only have milk you can make a quick buttermilk: add 1 tablespoon vinegar or lemon juice to 1 cup milk, let sit 5 minutes. Dont use watery yogurt without straining first.

Q: What if I want to make this gluten free or with whole wheat flour?

A: For whole wheat swap up to half the all purpose flour for whole wheat flour, the cake will be a bit denser so dont pack the flour. For gluten free use a 1:1 gluten free baking blend that contains xanthan gum, it should behave similarly but may need a few extra minutes in the oven. Its ok to adjust bake time slightly.

Q: How do I get the streusel crunchy and not gooey?

A: Keep the butter cold, cut it into the flour and sugar until the pieces are pea size, chill the streusel for 10 minutes before sprinkling if your kitchen is warm. Adding the extra 1/2 cup brown sugar from the ingredients helps caramelize and crisp. Nuts in the streusel add extra crunch.

Q: Can I skip the nuts or the glaze?

A: Totally. Nuts are optional, just omit or swap for sunflower seeds if nut allergies are a concern. The glaze is optional too, it just adds sweetness and a pretty finish. To make it, whisk 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla until drizzly. Add milk slowly to reach the thickness you like.

Q: How should I store leftovers and can I freeze it?

A: Cool completely then cover tightly. At room temp it will keep 2 to 3 days, refrigerated up to 4 days. To freeze, wrap slices or the whole cake well in plastic wrap and foil, freeze up to 3 months. Thaw in the fridge overnight or at room temp for a few hours, warm gently before serving if you like.

Cinnamon Zucchini Coffee Cake Recipe Substitutions and Variations

All-purpose flour — Swap for a 1:1 gluten free all-purpose blend that contains xanthan gum, it’ll keep the cake structure; or use whole wheat pastry flour (try 50/50 with AP at first), cake will be a bit denser and nuttier.
2 large eggs — Use flax eggs: mix 2 tbsp ground flax + 6 tbsp water, let sit 5 minutes; or use 1/2 cup unsweetened applesauce for both eggs, note the crumb will be moister and slightly more cake like.
1/2 cup vegetable oil — Replace with 1/2 cup melted coconut oil (same measure) for a subtle coconut note, or use 1/2 cup unsweetened applesauce to cut fat, the cake will be moister and a touch denser.
1 cup sour cream or plain Greek yogurt — Swap with 1 cup buttermilk, or make a quick buttermilk: 1 cup milk + 1 tbsp vinegar or lemon juice, let sit 5 minutes; dairy free yogurts work 1:1 too.

Pro Tips

– Measure flour by weight or spoon and level it into the cup, dont scoop with the measuring cup or the cake will be dense. Weighing 260 g is the easiest way to get consistent results every time.

– Dont dry the zucchini out completely. Squeeze only excess water if it seems watery, but leave some moisture so the cake stays tender. If your zucchini is super wet, spread it on a towel and let it sit 10 minutes, then squeeze gently.

– Keep the streusel butter rock cold and chill the streusel while the oven preheats, that way youll get nice pea sized crumbs on top instead of a greasy paste. Also to boost flavor toast the nuts for a few minutes and let them cool before folding in.

– Let the cake cool in the pan 15 to 20 minutes before lifting and wait another 15 before glazing, otherwise the glaze sinks in and runs off. If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes. For a smooth glaze, sift the powdered sugar and add milk a teaspoon at a time until you get a drizzle consistency.

Cinnamon Zucchini Coffee Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I'm excited to share my Zucchini Coffee Cake, a clever way to use abundant summer zucchini that hides a cinnamon streusel twist.

Servings

servings

Calories

410

kcal

Equipment: 1. 9×13 inch baking pan lined with parchment paper for easy lift out
2. Large mixing bowl and a small bowl for dry ingredients and streusel
3. Measuring cups and measuring spoons
4. Whisk and a rubber spatula for folding and scraping
5. Hand mixer or a sturdy wooden spoon to beat sugars with oil and butter
6. Box grater to shred the zucchini
7. Pastry cutter or your fingers to cut cold butter into the streusel
8. Cooling rack and a toothpick to test doneness
9. Small bowl and spoon for mixing the optional glaze

Ingredients

2 cups (260 g) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon, divided
1 cup granulated sugar
1/2 cup packed light brown sugar, plus 1/2 cup more for streusel
1/2 cup vegetable oil
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream or plain Greek yogurt
2 cups grated zucchini, packed (about 2 medium zucchini), squeezed lightly of excess water if watery
1/2 cup chopped walnuts or pecans, optional
For streusel: 1/3 cup all-purpose flour
For streusel: 4 tablespoons cold unsalted butter, cut into small pieces
For streusel: pinch of salt
Optional glaze: 1 cup powdered sugar
Optional glaze: 2 to 3 tablespoons milk (or cream)
Optional glaze: 1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 F (175 C). Grease a 9×13 inch pan and line it with parchment, leaving a little overhang to lift the cake out later.
Whisk together 2 cups (260 g) all purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine salt and 1 tsp ground cinnamon in a bowl; set aside. Reserve the other 1 tsp cinnamon for the streusel.
In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 1/2 cup vegetable oil and 1/2 cup melted cooled unsalted butter until combined. Add 2 large eggs, 1 tsp vanilla and 1 cup sour cream or plain Greek yogurt and mix until smooth, scraping the bowl once or twice. Dont overbeat, just get it combined.
Fold the dry ingredients into the wet ingredients until just combined, then gently fold in 2 cups grated zucchini (squeezed lightly if very watery) and 1/2 cup chopped walnuts or pecans if using. A few lumps are fine, overmixing makes it tough.
Make the streusel: in a small bowl combine 1/3 cup all purpose flour, 1/2 cup packed light brown sugar, the reserved 1 tsp ground cinnamon and a pinch of salt. Cut in 4 tablespoons cold unsalted butter with a pastry cutter or your fingers until you have coarse crumbs about pea sized. Keep it cold for best crumbs.
Spoon half the batter into the prepared pan and spread it evenly, sprinkle about half the streusel over the batter, then dollop and spread the remaining batter on top and finish with the rest of the streusel. This gives nice layers.
Bake 45 to 55 minutes at 350 F, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. If it browns too fast, loosely tent with foil for the last 10-15 minutes.
Cool in the pan on a rack 15 to 20 minutes, then lift out using the parchment and let cool another 15 minutes before glazing. If you glaze while too hot the glaze will sink in and run off.
Optional glaze: whisk 1 cup powdered sugar with 2 to 3 tablespoons milk (or cream) and 1/2 tsp vanilla until smooth, adjust to a drizzle consistency and spoon over the cooled cake. Slice, serve with coffee and enjoy. Store covered at room temp 2 to 3 days or freeze slices for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.