Cinnamon Zucchini Coffee Cake

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This delightful cinnamon zucchini coffee cake combines the beloved flavors of classic zucchini bread with the irresistible crumb topping of traditional coffee cake. The result is a moist, tender cake that fills your kitchen with heavenly cinnamon aromas and provides a sneaky way to add vegetables to your family’s diet. Despite its name, this coffee cake contains no coffee – it’s the perfect breakfast treat designed to be enjoyed alongside your morning cup of joe.

Cinnamon Zucchini Coffee Cake

The beauty of this zucchini coffee cake lies in how the grated zucchini enhances the natural sweetness while keeping the cake incredibly moist. Kids and adults alike will be reaching for seconds, never suspecting they’re enjoying a veggie-packed dessert. It’s the perfect marriage of two beloved baked goods that creates something truly special.

Why This Zucchini Coffee Cake is Irresistible

Naturally moist and tender – The grated zucchini adds incredible moisture without any veggie taste, creating a cake that stays fresh for days.

Heavenly aroma – The combination of cinnamon in both the cake and crumb topping fills your kitchen with an absolutely divine fragrance.

Kid-friendly vegetable boost – This is the perfect way to sneak extra vegetables into your family’s diet without any complaints or fuss.

Best of both worlds – Combines the beloved flavors of zucchini bread with the indulgent crumb topping that makes coffee cake so special.

Simple ingredients – Made with basic pantry staples, this recipe is accessible and budget-friendly for any home baker.

Essential Ingredients for Success

Fresh zucchini – You’ll need about 2 cups of freshly grated zucchini (approximately 1 large or 2 small zucchini). Use a box grater and don’t worry about squeezing out excess moisture unless it seems extremely wet.

Cinnamon – This warming spice is the star flavor in both the cake and crumb topping, creating those heavenly aromas that make this cake so special.

Granulated and brown sugar – The combination provides the perfect sweetness balance, with granulated sugar in the cake and brown sugar in the crumb topping for deeper flavor.

Vegetable oil – A neutral oil keeps the cake moist and tender without adding any competing flavors.

Milk – Any type of milk works perfectly, including dairy-free alternatives, adding moisture and richness to the batter.

Butter – The melted butter in the crumb topping creates those irresistible golden, crunchy bits that make coffee cake so beloved.

How to Make Cinnamon Zucchini Coffee Cake

Step 1: Prepare for Baking Preheat your oven to 350°F and generously spray an 8-inch or 9-inch square pan with cooking spray. This ensures easy removal and prevents sticking.

Step 2: Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, salt, and cinnamon until well combined. This ensures even distribution of the leavening agents and spices.

Step 3: Combine Wet Ingredients In a large bowl, stir together granulated sugar, vegetable oil, and egg until well combined. Add the milk and stir until smooth.

Step 4: Create the Batter Add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix – a few lumps are perfectly fine and will result in a more tender cake.

Step 5: Fold in Zucchini Gently fold the grated zucchini into the batter until evenly distributed. The zucchini will add moisture and natural sweetness to every bite.

Step 6: Prepare the Pan Pour the cake batter into your prepared square pan, spreading it evenly with a spatula.

Step 7: Make Crumb Topping In a small bowl, stir together brown sugar, flour, cinnamon, and melted butter until the mixture forms crumbs. This topping will create a delicious crunchy layer on top of your cake.

Step 8: Top and Bake Sprinkle the crumb topping evenly over the cake batter. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tips for Perfect Results

Grate zucchini properly – Use the large holes of a box grater for the best texture. The zucchini should be in small, even pieces that will distribute well throughout the batter.

Don’t overmix – Stir the batter just until the ingredients are combined. Overmixing can result in a tough, dense cake.

Test for doneness – The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Cool before cutting – Let the cake cool for at least 15 minutes before cutting to allow it to set properly and prevent crumbling.

Recipe Variations

Spice additions – Try adding a pinch of nutmeg or ginger for extra warmth and complexity.

Mix-in options – Fold in chopped walnuts, pecans, or mini chocolate chips for added texture and flavor.

Glaze finishing – Drizzle with a simple powdered sugar glaze for an extra special touch.

Individual servings – Divide the batter among muffin cups for individual coffee cake muffins, reducing baking time to 18-22 minutes.

Recipe Details

Prep Time: 15 minutes
Bake Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 9-12 pieces
Difficulty: Easy

Ingredients

For the Cake:

  • 1½ cups (186g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (60ml) vegetable oil
  • 1 large egg
  • ½ cup (118ml) milk
  • 2 cups (approximately 206g) shredded zucchini (about 1 large or 2 small)

For the Crumb Topping:

  • ½ cup (100g) packed brown sugar
  • 1 tablespoon (8g) all-purpose flour
  • 1 teaspoon cinnamon
  • 2 tablespoons (28g) butter, melted

Instructions

  1. Prepare pan: Preheat oven to 350°F. Spray an 8-inch or 9-inch square pan with cooking spray.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. Combine wet ingredients: In a large bowl, stir together granulated sugar, oil, and egg. Add milk and stir until smooth.
  4. Make batter: Add dry ingredients to wet ingredients and stir just until combined. Fold in grated zucchini.
  5. Prepare for baking: Pour batter into prepared pan and spread evenly.
  6. Make crumb topping: Stir together brown sugar, flour, cinnamon, and melted butter until mixture forms crumbs.
  7. Top and bake: Sprinkle crumb topping over cake batter. Bake for 30-35 minutes until a toothpick comes out clean.
  8. Cool and serve: Let cool for at least 15 minutes before cutting and serving.

Storage Instructions

Room temperature: Store covered at room temperature for up to 3 days.

Refrigerator: Keep in the refrigerator for up to 1 week in an airtight container.

Freezer: Freeze individual pieces wrapped in plastic wrap for up to 3 months. Thaw at room temperature before serving.

Nutrition Information (Per Serving)

  • Calories: 216
  • Carbohydrates: 36g
  • Protein: 3g
  • Fat: 7g
  • Fiber: 1g
  • Sugar: 22g
  • Sodium: 127mg

Nutritional information is approximate and may vary based on specific ingredients used.

This cinnamon zucchini coffee cake proves that healthy ingredients can create indulgent-tasting treats. The combination of moist zucchini bread flavors with a classic coffee cake crumb topping creates a breakfast cake that’s perfect for special mornings or anytime you want to fill your kitchen with heavenly aromas.

More Zucchini Inspirations

Expand your zucchini repertoire with these favorites: