I made a Cinnamon Zucchini Coffee Cake in about 10 minutes, layering cinnamon sugar twice so the recipe stays quick yet intriguing enough to read on.

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I love recipes that pretend to be simple and then surprise you. This Cinnamon Zucchini Coffee Cake hooked me because the texture is oddly satisfying, and the two cinnamon sugar layers give tiny pockets of crunch.

I fold freshly grated zucchini into the batter, and a shower of ground cinnamon shows up in every bite so it never gets boring. I won’t lie, my first attempt was messy, and I almost gave up, but a small tweak made the center sing.

If you like a twist on classic coffee cake this one will make you want to bake it tonight.

Ingredients

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Zucchini: adds moisture and fiber, mild veggie taste, keeps cake tender and light.
All purpose flour: provides carbs and structure, makes body, not much protein.
Cinnamon: warm spice, adds aroma and sweetness perception, little calories, antioxidant boost.
Granulated sugar: pure carbs, makes it sweet and tender, watch portion size.
Eggs: bind ingredients, add protein and lift, help with texture and richness.
Vegetable oil: provides moistness, fat for richness, no dairy, neutral flavor.
Sour cream or yogurt: adds tang, extra moisture, mild acidity for tender crumb.
Brown sugar: molasses adds depth, adds moisture and slight caramel flavor.

Ingredient Quantities

2 cups all purpose flour (250 g)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 tablespoon ground cinnamon

1 cup granulated sugar (200 g)

1/2 cup packed light brown sugar (100 g)

2 large eggs

1 cup vegetable oil (240 ml)

1/2 cup sour cream or plain yogurt (120 ml)

1 teaspoon vanilla extract

1 1/2 cups grated zucchini, about 1 medium

3/4 cup granulated sugar (for the cinnamon sugar layers)

2 tablespoons ground cinnamon (for the cinnamon sugar layers)

Optional crumb topping: 1/3 cup packed brown sugar

Optional crumb topping: 1/2 cup all purpose flour

Optional crumb topping: 1/4 cup unsalted butter, melted

Optional crumb topping: 1 teaspoon ground cinnamon

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment for easy removal, then lightly grease the parchment too.

2. In a bowl whisk together 2 cups all purpose flour (250 g), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt and 1 tablespoon ground cinnamon; set aside.

3. In a large bowl beat 1 cup granulated sugar (200 g) and 1/2 cup packed light brown sugar (100 g) with 2 large eggs until combined, then whisk in 1 cup vegetable oil (240 ml), 1/2 cup sour cream or plain yogurt (120 ml) and 1 teaspoon vanilla extract until smooth.

4. Grate about 1 1/2 cups zucchini (one medium). If it seems very wet, squeeze it lightly in a clean kitchen towel to remove excess moisture, but dont dry it out completely. Stir the zucchini into the wet mixture.

5. Fold the dry ingredients into the wet just until no streaks of flour remain. Dont overmix or the cake will be tough.

6. Spread about half the batter evenly into the prepared pan, smoothing the top with a spatula.

7. Mix 3/4 cup granulated sugar (for the cinnamon sugar layers) with 2 tablespoons ground cinnamon (for the cinnamon sugar layers) in a small bowl; sprinkle this cinnamon sugar evenly over the first layer of batter.

8. Dollop the remaining batter over the cinnamon sugar and spread gently to cover. It will be imperfect and thats fine.

9. If using the optional crumb topping, stir together 1/3 cup packed brown sugar, 1/2 cup all purpose flour, 1/4 cup unsalted butter melted, and 1 teaspoon ground cinnamon until crumbly; sprinkle evenly over the top.

10. Bake 35 to 45 minutes until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan at least 15 minutes before slicing so the cinnamon layers set.

Equipment Needed

1. 9×13 inch baking pan lined with parchment and lightly greased
2. Large mixing bowl and a medium bowl
3. Measuring cups and spoons, plus a kitchen scale if you like accuracy
4. Whisk (or electric hand mixer) and a fork for the cinnamon sugar
5. Rubber spatula for folding and spreading batter
6. Box grater or food processor shredder for the zucchini and a clean kitchen towel to squeeze out excess moisture
7. Small bowl for the cinnamon sugar layers and another for the crumb topping mix
8. Toothpick to test doneness and oven mitts for safe handling

FAQ

Q: Do I have to squeeze the grated zucchini?
A: No, you dont need to squeeze it out completely for this cake. The batter is made to handle the extra moisture. If your zucchini seems absurdly wet though, pat or lightly squeeze it so you dont end up with a puddle in the pan.

Q: Can I swap the sour cream or oil with something else?
A: Yes. Plain yogurt works 1 for 1 for sour cream. You can use melted butter 1 for 1 for the oil but the cake will be slightly richer. If you want to cut oil you can replace up to half with applesauce but the crumb will be denser.

Q: How do I layer the cinnamon sugar so it doesnt all sink to the bottom?
A: Spread half the batter in the pan first, sprinkle a generous even layer of the cinnamon sugar, then add the rest of the batter and top with the remaining cinnamon sugar. Gently swirl with the tip of a knife if you like. Bake right away so the sugar sets into the cake instead of sinking too far.

Q: What temp and how long do I bake it, and how do I know its done?
A: Bake at 350 F (175 C) about 45 to 55 minutes for a 9×13 or similar pan, times vary by oven. A toothpick should come out with moist crumbs not wet batter. Let it cool 10 to 15 minutes before slicing so it firms up.

Q: How do I make the optional crumb topping?
A: Mix the brown sugar, flour, and cinnamon then stir in the melted butter until clumpy. Sprinkle over the top before baking. It wont be perfect crumbs every time, but that rustic texture is the goal.

Q: How should I store or freeze leftovers?
A: Keep covered at room temp for up to 3 days, or in the fridge up to a week. To freeze wrap slices tightly in plastic and foil, they keep about 2 to 3 months. Thaw in the fridge or at room temp then warm a bit if you want it fresh.

Cinnamon Sugar Zucchini Coffee Cake Recipe Substitutions and Variations

All purpose flour (2 cups): swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cake; or use a gluten free 1:1 baking blend 1:1, just make sure it has xanthan gum or add 1/4 tsp xanthan gum per cup for structure.
Vegetable oil (1 cup): use melted unsalted butter 1:1 for richer flavor, or replace with applesauce 1:1 to cut fat (cake will be moister and a bit softer).
Eggs (2 large): make flax eggs by mixing 2 tbsp ground flax + 6 tbsp water, let sit 5 minutes (counts as 2 eggs); or use 1/2 cup applesauce total (1/4 cup per egg) for a vegan swap, the crumb will be denser.
Granulated sugar (cup measurements): swap with coconut sugar 1:1 or use packed light brown sugar 1:1 for deeper, caramel notes; if using liquid sweeteners like maple syrup or honey, use about 3/4 cup syrup per 1 cup sugar and reduce other liquids slightly and lower oven temp by 25 degrees F.

Pro Tips

1) Squeeze the zucchini, but not like youre making jerky. If it’s really wet, wrap it in a clean towel and squeeze out just the excess water so the batter isnt soupy, but leave some moisture so the cake stays tender. If you squeeze too much, add a tablespoon or two of sour cream or yogurt back in to keep it moist.

2) Do the cinnamon-sugar layer right: spread the first half of batter thin and even, then shake the sugar mix in small patches so it doesnt all slide to one side when you add the top. Dollop the rest of the batter over the sugar and gently spread, dont try to make it perfect or youll push the sugar down and lose that stripe.

3) Watch the bake, not the clock. If the top is getting too dark with 10 minutes left, tent with foil loosely. A toothpick should come out with a few moist crumbs, not totally clean. Let it cool in the pan long enough so the cinnamon layer firms up, otherwise it will smoosh when you slice it.

4) Improve the crumb topping and storage: for chunkier crumbs chill the butter and grate it into the flour, then toss with the sugars instead of melting the butter. That gives better texture. Store the cake tightly covered at room temp for 2 days or in the fridge for up to 5, and bring slices to room temp or warm briefly before serving so the spices bloom.