If you have ever dreamed of a coffee cake that brings together the cozy warmth of cinnamon and the subtle freshness of zucchini, then you are in for a treat with this Cinnamon Zucchini Coffee Cake Recipe. This delightful cake is moist, tender, and has a perfectly crumbly cinnamon streusel topping that will keep you coming back for more. Whether it’s for your morning coffee, an afternoon snack, or a comforting dessert, this recipe combines simple ingredients into something absolutely irresistible, brightening your day with every bite.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients, each one plays a key role in creating the moist texture, rich flavor, and delightful crumb of this coffee cake. From the grated zucchini adding moisture without overpowering sweetness, to the cinnamon in both the batter and streusel lending that classic warmth, this recipe balances every element with care.
- Granulated sugar (3/4 cup + 1/2 cup): Provides sweetness and tenderizes the cake, with extra for the crunchy streusel topping.
- Vegetable oil (1/2 cup): Keeps the cake moist and tender, much better than butter for this texture.
- Large egg (1): Binds the ingredients together and adds richness.
- Vanilla extract (1 teaspoon): Enhances the overall flavor profile with a subtle aromatic note.
- Grated zucchini (1 cup): Adds natural moisture and a light vegetable sweetness, sneaking in some nutrition.
- All-purpose flour (1 1/2 cups + 1/3 cup): Forms the structure of the cake and the streusel topping.
- Baking powder (1/2 teaspoon): Helps the cake rise and become fluffy.
- Baking soda (1/2 teaspoon): Reacts with the zucchini’s moisture to create extra lift.
- Ground cinnamon (1/2 teaspoon + 1 teaspoon): Spices the batter and streusel with warm complexity.
- Salt (1/4 teaspoon): Balances the sweetness and boosts flavor.
- Unsalted butter, cold and cubed (1/4 cup): Creates the crumbly, buttery streusel topping.
How to Make Cinnamon Zucchini Coffee Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by setting your oven to 350°F (175°C). It’s important to grease and flour an 8×8 inch baking pan so your coffee cake doesn’t stick and has a perfect crust on all sides. This prep step ensures your final cake lifts out beautifully for slicing and serving.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the granulated sugar, vegetable oil, egg, and vanilla extract together until they form a smooth, glossy mixture. Then gently stir in the grated zucchini, which might feel unusual at first but trust me, it adds incredible moistness without overpowering flavor. This step is where your cake starts coming to life with richness and subtle freshness.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This careful mix is what gives the cake its light texture and lovely cinnamon undertone. Gradually fold these dry ingredients into the wet zucchini mixture, stirring just until everything is combined to avoid overmixing that could toughen the crumb.
Step 4: Make the Streusel Topping
In a small bowl, combine the additional granulated sugar, flour, and ground cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. This topping will bake into a golden, crunchy layer that contrasts beautifully with the soft cake beneath it.
Step 5: Assemble and Bake
Pour the cake batter evenly into your prepared pan, smoothing the top with a spatula. Then generously sprinkle the streusel topping all over. Pop it into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan – patience here pays off because it slices so much better once cooled.
How to Serve Cinnamon Zucchini Coffee Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of vanilla glaze can elevate your Cinnamon Zucchini Coffee Cake Recipe to a new level of charm. If you’re feeling fancy, a sprinkle of chopped toasted nuts like pecans or walnuts adds wonderful texture and nutty notes that complement the cinnamon beautifully.
Side Dishes
This coffee cake pairs wonderfully with a simple cup of black coffee or a creamy latte. For breakfast or brunch, try serving alongside fresh fruit like berries or a bowl of yogurt. The light acidity in fruit balances the cake’s sweetness and the zucchini’s mellow flavor perfectly.
Creative Ways to Present
Cut your cake into small squares for a casual snack plate, or layer slices with whipped cream and fresh berries for an impressive trifecta dessert. Wrapping individual slices in parchment paper also makes them perfect for gifting or breakfast on the go, sharing the joy of this Cinnamon Zucchini Coffee Cake Recipe with friends and family.
Make Ahead and Storage
Storing Leftovers
Your Cinnamon Zucchini Coffee Cake Recipe keeps beautifully when stored in an airtight container at room temperature for up to 3 days. The cake maintains its moistness and the streusel topping stays delightfully crumbly. Avoid refrigeration unless your kitchen is very warm, as that can dry out the cake.
Freezing
To enjoy this cake later, you can freeze it either whole or in slices. Wrap tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator or at room temperature for a few hours. It’s an excellent way to have a homemade treat ready whenever you need a little comfort.
Reheating
If you want your coffee cake warm and fresh-tasting, a quick zap in the microwave for about 15 seconds or warming it in a low oven at 300°F for 10 minutes works wonders. Warm cake with the cinnamon streusel topping is incredibly comforting, especially on a chilly morning.
FAQs
Can I use a different type of squash instead of zucchini?
Yes, you can substitute yellow squash or even finely shredded carrots, but zucchini is best because of its neutral flavor and moisture content which helps keep the cake tender.
Is it necessary to peel the zucchini before grating?
There’s no need to peel the zucchini unless the skin is very thick or waxed. The skin adds color and nutrients while blending into the cake’s texture.
Can I make this cake gluten-free?
Absolutely! Use a 1-to-1 gluten-free baking flour in place of regular flour. Just check that your baking powder is gluten-free as well for best results.
How long does this coffee cake stay fresh?
Room temperature storage keeps the cake fresh and moist for about 3 days. Beyond that, it’s best to refrigerate or freeze it.
Can I add nuts or raisins to the batter?
Definitely! Chopped nuts or raisins fold in well and add delightful texture and bursts of flavor that pair great with the cinnamon and zucchini.
Final Thoughts
I can’t recommend this Cinnamon Zucchini Coffee Cake Recipe enough if you’re looking for a homemade staple with a wonderful twist. The moist crumb, warm cinnamon, and that crumbly streusel topping make it feel special even on an ordinary day. Whether for sharing or savoring solo, give this recipe a try—you might just find your new favorite coffee cake that brings a bit of cozy joy to your kitchen.
Print
Cinnamon Zucchini Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Zucchini Coffee Cake is a moist and flavorful treat, combining the subtle sweetness of grated zucchini with warm cinnamon spices. Topped with a buttery cinnamon streusel, it’s perfect for breakfast, brunch, or a cozy snack alongside your favorite cup of coffee or tea.
Ingredients
Cake Batter
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Streusel Topping
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan to prevent sticking and ensure even baking.
- Make wet mixture: In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined. Stir in the grated zucchini evenly through the wet mixture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This helps distribute the leavening agents and spices evenly.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Prepare streusel topping: In a small bowl, combine granulated sugar, flour, and ground cinnamon. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Assemble and bake: Pour the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan on a wire rack before slicing and serving for best texture and flavor.
Notes
- Grate zucchini finely and squeeze out excess moisture if very watery to avoid a soggy cake.
- Use cold butter for the streusel topping to ensure a crumbly texture.
- This cake is best enjoyed within 2 days but can be stored in an airtight container at room temperature.
- You can add chopped nuts like walnuts or pecans to the streusel for added crunch.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
