There’s something comforting about the smell of cinnamon and sugar wafting through the kitchen.
This Zucchini Coffee Cake is my go-to when I want a treat that feels indulgent but also sneaks in something wholesome.
It’s the perfect way to use up garden zucchini—and yes, everyone will ask for seconds.
Why I Love This Recipe
I love this cake because it’s so tender, warm, and lightly spiced.
The zucchini adds incredible moisture without making the cake soggy or overpowering the flavor.
And that crumbly brown sugar topping? Absolutely irresistible.
It’s one of those bakes you can enjoy for breakfast, dessert, or an afternoon snack with tea.
What You’ll Need (Ingredient Highlights)
For the Cake:
Zucchini – Grated finely, it melts into the batter and keeps it moist.
Flour & baking powder – Give the cake structure and lift.
Cinnamon – Adds warm, cozy flavor.
Egg, sugar, oil – Simple pantry staples that bring richness and sweetness.
Milk – Helps blend everything together into a smooth batter.
For the Topping:
Brown sugar – Sweet and slightly caramel-like when baked.
Flour & cinnamon – Create that classic crumb texture.
Butter – Melted and mixed in to make the topping irresistible.
Pro Tips Before You Start
Squeeze out some moisture from the shredded zucchini if it’s very watery.
Don’t overmix the batter—just stir until everything is combined.
Use a glass or metal baking pan, but note that glass may take slightly longer to bake.
Check the cake early! Oven temps vary, and it’s done when a toothpick comes out clean.
Let the cake cool at least 10–15 minutes before slicing for clean edges.
How to Make Zucchini Coffee Cake
Step 1: Preheat & Prep the Pan
Preheat your oven to 350°F (175°C).
Spray an 8-inch or 9-inch square pan with non-stick cooking spray. Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
Step 3: Combine Wet Ingredients
In a large bowl, stir together granulated sugar, vegetable oil, and egg.
Add milk and mix until smooth.
Step 4: Fold in the Zucchini
Add the dry ingredients into the wet mixture.
Stir gently until just combined.
Fold in the shredded zucchini using a spatula.
Pour the batter evenly into the prepared pan.
Step 5: Make the Crumb Topping
In a small bowl, mix brown sugar, flour, cinnamon, and melted butter.
Stir until crumbly. Sprinkle this mixture evenly over the top of the cake batter.
Step 6: Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before slicing.
What to Serve It With
This Zucchini Coffee Cake is a treat on its own, but here are a few pairing ideas:
A hot cup of coffee or chai
A dollop of whipped cream or Greek yogurt
Fresh berries for a fruity contrast
Warmed slightly with a drizzle of maple syrup
Variations / Substitutions
Add nuts: Chopped walnuts or pecans in the batter or topping for crunch.
Make it dairy-free: Use almond or oat milk, and vegan butter for the topping.
Try whole wheat flour: Swap up to 50% of the all-purpose flour for a wholesome twist.
Add vanilla or nutmeg: For extra depth of flavor.
Use apples or carrots: Instead of zucchini for a different vegetable-based variation.
Storage & Leftovers
Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigerate to extend freshness to about 5–6 days.
Freeze slices for up to 2 months; thaw at room temp before serving.
Reheat in the microwave for 15–20 seconds to bring back the softness.
FAQs
Do I need to peel the zucchini first?
Nope! The peel is soft and blends right in—plus, it adds nutrients and color.
How finely should I shred the zucchini?
Use the fine holes on a box grater. This ensures it disappears into the batter.
Can I make this into muffins?
Yes! Fill muffin tins ¾ full and bake for about 18–22 minutes.
Is this cake overly sweet?
It’s lightly sweet with a rich topping. You can reduce sugar in the batter if preferred.
Can I skip the crumb topping?
You can, but it’s what makes this feel like a true coffee cake.
Can I use a different oil?
Yes, melted coconut oil or canola oil works well too.
Can I double the recipe?
Absolutely! Just bake it in a 9×13-inch pan and extend the bake time slightly.
Final Thoughts
This Zucchini Coffee Cake is a warm hug in dessert form.
It’s soft, spiced, and perfect for sharing—though I wouldn’t blame you if you kept the whole pan for yourself.
Whether you’re baking to use up summer zucchini or just craving something cozy, this recipe is a guaranteed hit.
