If you’re searching for your next irresistible treat, look no further: this Zucchini Coffee Cake Recipe is absolute perfection for breakfast, afternoon snack time, or any time you crave something special with your cup of coffee. Imagine a fluffy, cinnamon-infused crumb cake that quietly sneaks in a generous helping of garden-fresh zucchini for unbeatable moisture and tenderness. This cake is topped with a crisp, cinnamon-brown sugar crumble that melts enticingly into every bite. Whether you’re a lifelong zucchini skeptic or a seasoned baker looking for a fresh twist, this Zucchini Coffee Cake Recipe is bound to become a new favorite in your baking repertoire.

Ingredients You’ll Need

Zucchini Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

What I adore about the Zucchini Coffee Cake Recipe is how it relies on kitchen staples to deliver standout results, with each ingredient playing a unique role. From the humble zucchini adding unbeatable moistness to the warming notes of cinnamon, every element works together to create cake magic.

All-purpose flour: The sturdy foundation for the cake, it creates a soft yet substantial crumb every time.
Baking powder: Think lift and lightness—this is what keeps the cake airy and delightful.
Cinnamon: Adds irresistible warmth and a toasty note both to the cake and the topping.
Salt: Just a pinch transforms the cake by intensifying all the sweeter flavors.
Granulated sugar: Sweetens the cake while also helping it develop a tender texture.
Vegetable oil: Makes the cake extra moist and keeps it soft for days.
Large egg: The essential binder that brings structure and a bit of richness.
Milk: Moistens the batter and helps all the ingredients meld smoothly.
Shredded zucchini: The star ingredient for moisture, subtle flavor, and a lovely speckled appearance—kids (and adults) won’t even notice it’s there!
Packed brown sugar (for topping): Adds a caramel-like sweetness and rich color to the crunchy crumb topping.
All-purpose flour (for topping): Helps bind the topping so it forms those irresistible crumbles.
Cinnamon (for topping): Enhances the topping with even more warm spice.
Butter, melted (for topping): Brings it all together, giving the topping its classic sugary crunch.

How to Make Zucchini Coffee Cake Recipe

Step 1: Prepare Your Pan

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly spray an 8-inch or 9-inch square baking pan with nonstick spray. This step ensures your Zucchini Coffee Cake Recipe releases easily, so you get those clean slices every time.

Step 2: Mix the Dry Ingredients

Grab a medium mixing bowl and whisk together the flour, baking powder, salt, and cinnamon. Combining them first distributes the leavening and spices evenly, so you don’t end up with any bitter pockets or bland bites.

Step 3: Blend the Wet Ingredients

In a larger bowl, stir together the granulated sugar, vegetable oil, and egg until creamy and smooth. Once blended, mix in the milk until fully incorporated. This simple method sets up your cake for a perfectly tender, moist crumb.

Step 4: Combine the Batter and Add Zucchini

Now, gently stir your dry mixture into the wet ingredients, mixing just until combined for maximum fluffiness (over-mixing can make coffee cake dense). Finally, fold in the shredded zucchini—the hidden hero that gives this Zucchini Coffee Cake Recipe its signature moist texture and lovely flecks of green.

Step 5: Prepare and Add the Crumb Topping

In a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter until clumps form. Sprinkle this aromatic mixture generously over the top of your cake batter in the pan. The result will be that crave-worthy, buttery crunch on every bite.

Step 6: Bake to Perfection

Slide your pan into the preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top is deeply golden and a toothpick inserted in the center comes out clean. Let the cake cool slightly before slicing—it’s tempting to dive right in, but those crumbly edges are worth the wait!

How to Serve Zucchini Coffee Cake Recipe

Garnishes

A light dusting of powdered sugar, a few candied pecans, or even a little drizzle of vanilla glaze makes this Zucchini Coffee Cake Recipe feel extra special for brunches or occasions. For a rustic look, simply adorn your cake with a scattering of thinly sliced fresh zucchini or a sprig of mint.

Side Dishes

Pair your coffee cake with a bowl of fresh berries or a creamy dollop of Greek yogurt for a balanced breakfast. If you’re entertaining, offer fruit salad, gently spiced apples, or even warm lattes to go alongside each cozy, cinnamon-scented piece.

Creative Ways to Present

You can cut your Zucchini Coffee Cake Recipe into elegant triangles and stack them for a pretty brunch platter. Or, bake the batter in muffin tins for easy, grab-and-go portions. For special events, serve individual squares on dessert plates with a dusting of powdered sugar and a swirl of whipped cream.

Make Ahead and Storage

Storing Leftovers

Keep extra slices of Zucchini Coffee Cake Recipe sealed in an airtight container at room temperature for up to three days. The cake stays deliciously moist thanks to the zucchini, and the crumb topping keeps its delicate crunch.

Freezing

To freeze, wrap the completely cooled cake tightly in plastic wrap, then aluminum foil. Store for up to two months. When you’re ready for a treat, thaw individual slices at room temperature or gently warm them for that just-baked taste.

Reheating

Warm your Zucchini Coffee Cake Recipe slices in a toaster oven or standard oven at 300 degrees Fahrenheit for about 10 minutes to re-crisp the topping. For a quick treat, a brief microwave zap (10-15 seconds) will do the trick, though it softens the crumble slightly.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can substitute up to half of the all-purpose flour with whole wheat for a heartier texture and nutty flavor. Just keep in mind the cake will be a bit denser, but still delicious.

Do I need to peel the zucchini first?

No need to peel the zucchini unless you want an ultra-smooth texture. The skin is tender and nearly disappears as the cake bakes, plus it adds color and extra nutrients.

Can I make this Zucchini Coffee Cake Recipe dairy-free?

Yes, you can use your favorite non-dairy milk, such as almond or oat milk, in place of regular milk. For the topping, swap melted butter for melted coconut oil or a vegan butter alternative.

What’s the best way to shred zucchini?

A standard box grater works perfectly! For finer shreds, use the smaller holes. For a more rustic look and a bit of crunch, use the larger holes. Either way, gently blot excess moisture with a towel before adding it to the batter.

Can I double the recipe for a crowd?

Definitely! Double all the ingredients and bake in a 9 x 13-inch pan. Watch your bake time, as it may need an extra 5 minutes or so—just check with a toothpick.

Final Thoughts

There’s just something magical about baking a cake that’s both nostalgic and secretly wholesome—this Zucchini Coffee Cake Recipe brings all the homey comfort with a fresh garden twist. If you’re looking for your next go-to treat, this is the one to try and share with the people you love. Happy baking!