Zucchini Coffee Cake
A moist, cinnamon-infused coffee cake packed with fresh zucchini and topped with a crunchy streusel that’s perfect for breakfast, brunch, or dessert. This seasonal treat transforms garden-fresh zucchini into a bakery-quality cake that even vegetable skeptics will love!
Easy Zucchini Coffee Cake Recipe
There’s something magical about transforming humble garden zucchini into a sweet, tender coffee cake that pairs perfectly with your morning brew. This Zucchini Coffee Cake recipe combines the moistness of classic zucchini bread with the buttery, cinnamon-streusel goodness of traditional coffee cake – creating a treat that’s both familiar and delightfully unexpected.
Late summer brings an abundance of zucchini, and this recipe offers the perfect solution for using those garden treasures. Dating back generations, zucchini-based baked goods have been a staple for home bakers looking to incorporate vegetables into sweet treats. This recipe honors that tradition while elevating it with bakery-worthy flavors and textures.
THIS RECIPE:
- Transforms 2 cups of fresh zucchini into a moist, tender cake
- Features a double layer of cinnamon streusel – inside and on top
- Requires no special equipment – just basic mixing bowls
- Stays fresh for days and freezes beautifully for later enjoyment
| Recipe Details | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 12 portions |
| Yield | One 9×13-inch cake |
This homemade Zucchini Coffee Cake comes together with pantry staples and fresh zucchini, making it accessible for bakers of all skill levels. The simplicity belies its impressive flavor – layers of tender cake studded with flecks of green zucchini, punctuated by ribbons of cinnamon-sugar, and topped with a crackling streusel that adds the perfect textural contrast. It’s a recipe designed to impress without causing stress in the kitchen.
Ingredients for Zucchini Coffee Cake
The key to an exceptional Zucchini Coffee Cake starts with quality ingredients. Fresh, in-season zucchini provides moisture and subtle sweetness, while quality cinnamon delivers the warm, aromatic spice notes that make coffee cake so comforting. Using room-temperature dairy ingredients ensures proper incorporation and a tender final texture.
For the Streusel:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream, at room temperature
- 2 cups grated zucchini (about 2 medium zucchini)
Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
When selecting zucchini, choose small to medium-sized specimens that feel heavy for their size. These tend to have fewer seeds and more flesh, yielding a better texture in your cake. Be sure to gently squeeze excess moisture from your grated zucchini before adding it to the batter – but don’t squeeze it completely dry, as some moisture helps create the cake’s signature tenderness.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Zucchini | 2 medium (about 2 cups grated) | Choose firm, unblemished zucchini under 8 inches long for best flavor |
| Flour | 3 cups total (divided) | Use all-purpose flour for reliable structure; measure by spooning into cups and leveling off |
| Cinnamon | 2+ teaspoons | Select fresh, aromatic cinnamon for pronounced flavor; Ceylon cinnamon offers subtle complexity |
| Butter | 1 1/4 cups (2 1/2 sticks) | Use unsalted butter for better control of the final flavor |
| Eggs | 3 large | Bring to room temperature for better incorporation and cake rise |
How to Make Zucchini Coffee Cake
Creating this Zucchini Coffee Cake follows a straightforward process of preparing the streusel, making the batter, and layering everything together before baking. The technique ensures even distribution of the cinnamon flavor throughout while maintaining distinct textural elements in the final cake.
Prepare Your Baking Dish and Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving some overhang for easy removal.
Make the Streusel Topping:
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt.
- Pour in the melted butter and stir with a fork until combined and crumbly.
- Set aside 1/3 of this mixture for the filling; reserve the rest for topping.
Prepare the Zucchini:
- Grate the zucchini using the large holes of a box grater.
- Place the grated zucchini in a clean kitchen towel and gently squeeze to remove some of the excess moisture. Don’t squeeze completely dry.
- Set aside.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Set aside.
Cream Butter and Sugar:
- In a large bowl, using an electric mixer or stand mixer, beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Beat in the vanilla extract.
Combine Wet and Dry Ingredients:
- Reduce mixer speed to low and add the dry ingredients in three additions, alternating with the sour cream (begin and end with dry ingredients).
- Fold in the grated zucchini by hand using a rubber spatula until just combined.
Assemble the Coffee Cake:
- Spread half of the batter into the prepared baking pan.
- Sprinkle the reserved 1/3 portion of streusel evenly over the batter.
- Carefully spread the remaining batter over the streusel layer.
- Top with the remaining streusel, gently pressing it into the batter slightly.
Bake the Coffee Cake:
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- If the top begins to brown too quickly, tent with aluminum foil.
Cool and Glaze (Optional):
- Allow the cake to cool in the pan for 20 minutes.
- If desired, whisk together the powdered sugar, milk, and vanilla to make the glaze.
- Drizzle the glaze over the slightly warm cake before serving.
Pro Tip: For the most beautiful zucchini flecks throughout your cake, don’t peel the zucchini before grating – the green skin creates lovely color contrast in the finished cake.
Tips for Making Zucchini Coffee Cake
Mastering this Zucchini Coffee Cake recipe requires attention to a few key details that can elevate your results from good to exceptional. These professional insights will ensure consistent success every time you bake.
- Zucchini Preparation: Remove just enough moisture from the grated zucchini so it’s not dripping wet, but still feels damp. Over-draining will result in a drier cake.
- Room Temperature Ingredients: Allow butter, eggs, and sour cream to reach room temperature before mixing for optimal incorporation and texture.
- Careful Mixing: Once you add the flour, mix just until combined to avoid developing too much gluten, which can make your cake tough.
- Visual Doneness Cues: Beyond the toothpick test, look for the cake to pull slightly away from the sides of the pan and spring back when lightly touched.
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Zucchini Grating | Use large holes on box grater | Provides moisture without making cake soggy |
| Streusel Texture | Mix until just combined with pea-sized clumps | Creates the perfect crumbly topping texture |
| Batter Layering | Use an offset spatula for even spreading | Ensures consistent cake thickness and even baking |
| Temperature Check | Bake until internal temperature reaches 200°F | Guarantees cake is fully baked but not dried out |
When folding in the zucchini, use a light hand and a rubber spatula with a cutting motion, turning the bowl as you go. This preserves the air you’ve incorporated during the creaming process, resulting in a lighter, more tender crumb. If you notice your batter seems particularly thick after adding the zucchini, resist the urge to add liquid – the zucchini will release moisture during baking.
Make-Ahead Instructions
This Zucchini Coffee Cake is ideal for planning ahead, whether you’re preparing for a special brunch or simply want to get a jump start on your baking. Several components can be prepared in advance to streamline the process.
You can prepare the streusel mixture up to 3 days ahead and store it in an airtight container in the refrigerator. The streusel will harden when chilled, so let it sit at room temperature for about 15 minutes before using to make it easier to crumble over the batter.
The dry ingredients for the cake can be whisked together and stored in an airtight container at room temperature for up to 1 week. When you’re ready to bake, simply continue with the wet ingredients and assembly.
For maximum convenience, you can grate the zucchini up to 2 days in advance. Store it in an airtight container in the refrigerator, but don’t squeeze out the moisture until just before you’re ready to add it to the batter.
The completely assembled but unbaked coffee cake can be covered and refrigerated overnight. When ready to bake, allow the cake to sit at room temperature for 30 minutes before placing it in the oven, and you may need to add 5-7 minutes to the baking time.
Storing Leftovers
Properly stored, your homemade Zucchini Coffee Cake will maintain its moisture and flavor for several days, making it an excellent make-ahead breakfast or dessert option.
Once completely cooled, store the cake at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days. The high moisture content from the zucchini helps keep the cake fresh longer than typical coffee cakes. If your kitchen is particularly warm, refrigeration is recommended after the first day.
For optimal food safety, refrigerate any leftover cake after 3 days at room temperature. When refrigerated in an airtight container, the cake will remain good for up to 5 days total. Before serving refrigerated cake, allow it to come to room temperature for about 30 minutes to soften the texture and enhance the flavors.
To revive slightly stale cake, warm individual slices in the microwave for 10-15 seconds, which reactivates the moisture and makes the cake taste freshly baked. Alternatively, warm slices in a 300°F oven for about 5 minutes for a slightly crisper exterior and warm, tender interior.
Freezing Zucchini Coffee Cake
This Zucchini Coffee Cake freezes exceptionally well, making it perfect for advance preparation or preserving when you have an abundance of summer zucchini.
For best results, allow the baked coffee cake to cool completely before freezing. You can freeze the entire cake or cut it into individual portions for convenient single servings. If freezing the whole cake, place it on a baking sheet and freeze until solid (about 2 hours) before wrapping to prevent crushing the delicate streusel topping.
Wrap each piece or the whole cake tightly with a double layer of plastic wrap, followed by a layer of aluminum foil. This triple-wrapping method prevents freezer burn and maintains moisture. For additional protection, place the wrapped cake in a large zip-top freezer bag, pressing out as much air as possible before sealing.
Properly wrapped, the Zucchini Coffee Cake will maintain quality in the freezer for up to 3 months. Label the package with the date and contents for easy identification.
To thaw, unwrap the cake and place it on a wire rack at room temperature for 3-4 hours or overnight in the refrigerator. For best texture and flavor, warm room-temperature cake in a 300°F oven for 10-15 minutes before serving, which revitalizes the streusel and brings back the fresh-baked quality.
Serving Suggestions
Elevate your Zucchini Coffee Cake experience with thoughtful serving ideas that complement its moist texture and warm spice profile.
This versatile coffee cake shines when served slightly warm with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for dessert. For breakfast or brunch, try serving it alongside fresh berries to add a bright, tangy contrast to the sweet, spiced cake.
Coffee is the traditional pairing for a reason – the cake’s warm cinnamon notes complement the roasted flavors in coffee perfectly. Choose a medium-bodied brew with caramel or nutty undertones. For tea drinkers, chai or a robust black tea makes an excellent companion to the cake’s spices.
Topping Suggestions:
- Dust with powdered sugar for a simple, elegant finish
- Drizzle with cream cheese glaze for added richness
- Serve with a spoonful of apple butter for a fall-inspired twist
- Top with vanilla-scented Greek yogurt for a protein boost at breakfast
For a special brunch presentation, cut the cake into squares and arrange on a tiered platter with fresh fruit and sprigs of mint. Serve at room temperature or just slightly warm (around 70-75°F) to best appreciate the complex flavors and tender crumb.
FAQ
Q: Can I use yellow summer squash instead of zucchini in this coffee cake?
A: Yes! Yellow summer squash works perfectly as a 1:1 substitute for zucchini in this recipe. The flavor is nearly identical, though the green flecks won’t be visible in the finished cake. Make sure to grate and drain it the same way you would zucchini.
Q: How can I make this Zucchini Coffee Cake gluten-free?
A: To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Add ¼ teaspoon more baking powder and increase the sour cream to ⅔ cup to ensure moisture. The texture may be slightly different, but still delicious.
Q: My streusel topping melted into the cake instead of staying crumbly. What happened?
A: This typically happens when the butter in the streusel is too warm or was over-mixed. Make sure your melted butter has cooled slightly before adding it to the dry ingredients, and mix just until combined with visible crumbles. You can also chill the prepared streusel for 15 minutes before adding it to the cake.
Q: Can I reduce the sugar in this recipe?
A: You can reduce the granulated sugar in the cake portion by up to ¼ cup without significantly affecting the texture. However, I don’t recommend reducing the sugar in the streusel as it contributes to the characteristic crumbly texture. For a less sweet option, omit the optional glaze.
Q: My zucchini seems very watery. Should I drain it completely?
A: Zucchini varies in water content depending on the time of year and growing conditions. While you should gently squeeze out excess moisture, the zucchini should still feel damp. If your zucchini seems particularly watery, squeeze it a bit more thoroughly, but never wring it completely dry, as some moisture is necessary for the cake’s texture.
