If you’re anything like me, you’ll fall head over heels for this Cinnamon Zucchini Coffee Cake Recipe the minute you take your first bite. It’s that magical blend of warm cinnamon spice, tender zucchini moisture, and crumbly coffee cake streusel that feels like a comforting hug in dessert form. This cake isn’t just delicious; it cleverly sneaks in zucchini, making it a little more wholesome without sacrificing a speck of flavor or texture. Whether you’re baking for breakfast, brunch, or an afternoon treat, this cake brings cozy vibes and vibrant taste to your table.
Ingredients You’ll Need
Getting the ingredients ready for this Cinnamon Zucchini Coffee Cake Recipe is a breeze. Each component is wonderfully straightforward, yet every single one plays a crucial role in creating that exquisite balance of flavors and textures — from the moist zucchini to the cinnamon-kissed streusel.
- 3/4 cup granulated sugar: Adds sweetness and helps keep the cake moist.
- 1/2 cup vegetable oil: Provides richness and tender crumb, avoiding dryness.
- 1 large egg: Binds ingredients and adds structure.
- 1 teaspoon vanilla extract: Enhances all flavors with a warm, fragrant note.
- 1 cup grated zucchini: Secret ingredient that adds moisture and subtle earthiness.
- 1 1/2 cups all-purpose flour: Foundation of the cake, offering just the right density.
- 1/2 teaspoon baking powder: Helps the cake rise for a light, airy texture.
- 1/2 teaspoon baking soda: Works alongside baking powder to ensure perfect lift.
- 1/2 teaspoon ground cinnamon: Fills the cake with warm, inviting spice notes.
- 1/4 teaspoon salt: Balances sweetness and intensifies the overall flavor.
- 1/2 cup granulated sugar (for streusel): Provides sweetness and crunch to the topping.
- 1/3 cup all-purpose flour (for streusel): Adds structure to the crumbly topping.
- 1 teaspoon ground cinnamon (for streusel): Gives the streusel its signature warm spice kick.
- 1/4 cup unsalted butter, cold and cubed: Creates a luscious, crumbly streusel topping when cut into flour mixture.
How to Make Cinnamon Zucchini Coffee Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350°F (175°C). Grease and lightly flour an 8 by 8 inch baking pan. This simple prep step ensures your cake will release easily after baking without losing any of that delicate crumb.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and glossy. Stir in the grated zucchini, which adds not only moisture but a subtle freshness that elevates your coffee cake without overpowering it.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt together. This dry mix is where the cake’s structure and flavor build, with the cinnamon infusing every bite with warmth. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and toughening the cake.
Step 4: Make the Streusel Topping
For the irresistible streusel, mix the granulated sugar, flour, and ground cinnamon in a small bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture forms coarse crumbs. This topping is the crowning glory of the cake, providing a delightful, crisp texture contrast.
Step 5: Assemble and Bake
Pour the batter into your prepared pan, spreading it evenly with a spatula. Sprinkle the cinnamon streusel generously over the top. Pop the pan into the oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan to firm up the crumb before slicing and serving.
How to Serve Cinnamon Zucchini Coffee Cake Recipe
Garnishes
A simple dusting of powdered sugar adds a pretty, polished look and just a whisper of sweetness. For something extra special, add a drizzle of cream cheese glaze or a handful of chopped toasted pecans to boost the texture and richness on top.
Side Dishes
This Coffee Cake pairs beautifully with a hot cup of coffee or tea, making it the perfect companion for a leisurely morning or cozy afternoon. Fresh fruit, like sliced berries or a crisp apple salad, also complements the spice and moist crumb of the cake wonderfully.
Creative Ways to Present
If you want to impress friends or family, serve the Cinnamon Zucchini Coffee Cake Recipe in mini loaf pans or muffin tins for individual portions. You can also layer slices with whipped cream and fruit for a charming coffee cake trifle that’s as stunning as it is tasty.
Make Ahead and Storage
Storing Leftovers
Leftover coffee cake keeps well covered at room temperature for about 2 days, or wrapped tightly in plastic wrap and stored in the refrigerator for up to 4 days. This way, you can enjoy its tender crumb without drying out.
Freezing
If you want to save some for later, this cake freezes wonderfully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil before placing it in the freezer. It will maintain its flavor and texture for up to 3 months.
Reheating
To enjoy the cake warm again, reheat slices in a 350°F (175°C) oven for about 10 minutes or microwave them for 20-30 seconds. The gentle warmth revives the softness and brings out the cinnamon aroma beautifully.
FAQs
Can I use a different type of oil in this coffee cake?
Absolutely! While vegetable oil is neutral and keeps the cake moist, you can substitute it with mild-flavored oils like canola or light olive oil for slightly different nuances without affecting texture.
Do I need to peel the zucchini before grating?
No need to peel it. The skin adds nice specks of green color and extra nutrients, plus a bit of texture that blends seamlessly into the cake.
Can I use gluten-free flour for this recipe?
Yes, a gluten-free all-purpose flour blend works well here, just make sure it includes xanthan gum or a similar binder to maintain the cake’s structure and softness.
Is the cinnamon flavor strong in this cake?
The cinnamon is warm and comforting but balanced, so it’s noticeable without overpowering. If you love cinnamon, you can easily increase the amount slightly to suit your taste.
Can I make this cake vegan?
To make a vegan version of this Cinnamon Zucchini Coffee Cake Recipe, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use a plant-based butter for the streusel topping.
Final Thoughts
This Cinnamon Zucchini Coffee Cake Recipe is a delight to bake and even more wonderful to eat. Its moist, flavorful crumb combined with that crunchy cinnamon streusel topping makes it a versatile treat for any occasion. I genuinely hope you try this recipe soon and enjoy the comforting, homey feeling it brings to your kitchen as much as I do sharing it with you.
Print
Cinnamon Zucchini Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Zucchini Coffee Cake is a moist, tender treat that combines the subtle sweetness of grated zucchini with warm cinnamon-spiced streusel topping. Perfect for breakfast or an afternoon snack, it’s easy to make and bakes to golden perfection in just under an hour.
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.
- Mix Wet Ingredients. In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until you get a smooth mixture. Then stir in the grated zucchini, which adds moisture and subtle flavor to the cake.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to keep the cake light and tender.
- Make Streusel Topping. For the crumbly cinnamon streusel, combine granulated sugar, flour, and ground cinnamon in a small bowl. Use a pastry cutter or your fingers to cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Assemble and Spread Batter. Pour the prepared batter evenly into the greased pan. Then sprinkle the streusel topping evenly over the surface, adding a sweet and crunchy finish to your cake.
- Bake and Cool. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before slicing to ensure clean cuts and perfect texture.
Notes
- Grate the zucchini finely and gently squeeze out excess moisture if it’s very watery to avoid a soggy cake.
- This cake stores well at room temperature, covered, for up to 3 days.
- For a nutty twist, sprinkle chopped walnuts or pecans on the streusel before baking.
- Serve warm or at room temperature, excellent with coffee or tea.
- Make sure the butter for streusel is cold to achieve the proper crumbly texture.
