Imagine sitting down with a steaming cup of coffee and a tender, warmly spiced cake that’s just sweet enough to make you smile—this is the joy of Cinnamon Zucchini Coffee Cake. With flecks of moist zucchini, a plush sour cream-studded crumb, and a thick cascade of cinnamon streusel on top, every bite is pure comfort. This delightful treat is perfect for breakfast, afternoon snacking, or as a simple dessert that tastes like something from your favorite hometown bakery. It’s that little touch of home, sneakily packing in a veggie for moisture and texture, and wrapped up in nostalgic, classic cinnamon flavor.
Ingredients You’ll Need
You don’t need a mile-long shopping list for this recipe—just a handful of kitchen staples that each play a key part in making this cake irresistibly tender, flavorful, and melt-in-your-mouth delicious. Let’s break down why every ingredient matters in your Cinnamon Zucchini Coffee Cake adventure.
- All-purpose flour: The backbone of your cake, providing structure and that perfect tender crumb.
- Baking powder & baking soda: A dynamic duo here to lift the cake and keep it fluffy instead of dense.
- Salt: Just a pinch boosts all the flavors and keeps the sweetness in check.
- Ground cinnamon & nutmeg: These warm spices are the star players, giving that crave-worthy bakery aroma and taste.
- Unsalted butter: Softened for creaming, butter adds richness and helps create a soft, tender crumb.
- Granulated sugar & brown sugar: Both for sweetness, but brown sugar brings a subtle molasses depth to the cake and the streusel.
- Eggs: The binder, for structure and a gorgeous golden hue.
- Vanilla extract: Rounds out the spice with warmth and sweetness.
- Sour cream or Greek yogurt: This touch of tang keeps the cake extra moist and tender.
- Grated zucchini (squeezed dry): The magic ingredient! It fades into the cake for moisture and a wonderful, melt-in-your-mouth texture.
- Streusel topping ingredients (brown sugar, flour, cinnamon, cold butter): For a crunchy, buttery crown that’s impossible to resist.
- Optional: Chopped nuts or mini chocolate chips: If you’re feeling adventurous, fold in for bonus crunch or a kiss of chocolate.
How to Make Cinnamon Zucchini Coffee Cake
Step 1: Preheat and Prep Your Pan
Start by firing up your oven to 350°F (175°C) so it’s ready when your batter is. Grease a 9×9-inch baking dish generously—this helps the cake lift out beautifully later and preserves that gorgeous outer crumb.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This little step ensures your leaveners and spices are evenly distributed, guaranteeing every bite of Cinnamon Zucchini Coffee Cake is spiced and fluffy.
Step 3: Cream Butter and Sugars
Grab a large mixing bowl and beat the softened butter with both granulated sugar and brown sugar. Go until it’s light and fluffy—this usually takes a couple of minutes and is the secret to a melt-in-your-mouth crumb.
Step 4: Add Eggs, Vanilla, and Sour Cream
Add your eggs one at a time, beating well after each so everything stays silky. Stir in the vanilla extract and the sour cream (or Greek yogurt), which keep the cake moist and add that slight tang to balance the sweetness.
Step 5: Fold in Zucchini
Now for the zucchini magic—add the squeezed-dry, grated zucchini and gently fold it in. The zucchini practically disappears, leaving behind moisture and a wonderfully tender bite.
Step 6: Bring It All Together
Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing can toughen the cake, so keep it gentle and just until you don’t see streaks of flour.
Step 7: Make the Streusel Topping
In a small bowl, mix the brown sugar, flour, and cinnamon for your topping. Cut in the cold butter until you have coarse crumbs—you can use a pastry cutter, a fork, or your fingertips. This layer bakes up golden, sweet, and crunchy.
Step 8: Assemble and Bake
Pour the batter into your greased pan, smooth the top, and sprinkle the streusel evenly over the top. Pop it in the oven and bake for 40–45 minutes, or until a toothpick poked in the center comes out clean or with just a few moist crumbs.
Step 9: Cool and Enjoy
Let your Cinnamon Zucchini Coffee Cake cool in the pan for at least 15 minutes. This helps the cake set and makes slicing neat and easy. Slice, serve, and watch it disappear!
How to Serve Cinnamon Zucchini Coffee Cake
Garnishes
Dress your cake up with a light dusting of powdered sugar for a classic look, or add a dollop of freshly whipped cream for a bakery-style touch. A sprinkle of toasted nuts or even a little drizzle of vanilla glaze can make each slice look extra inviting.
Side Dishes
A big mug of hot coffee or a cup of spiced tea is a dream match with Cinnamon Zucchini Coffee Cake. For a fresh twist, serve it with seasonal berries or a fruit salad on the side—the cake’s warm spices make it a lovely backdrop for any fruit.
Creative Ways to Present
Serve individual squares on antique dessert plates or pack slices into parchment for a sweet lunchbox treat. For a brunch spread, cut into small cubes and stack on a tiered tray alongside other baked goods, letting the cinnamon-laced aroma tempt your guests first.
Make Ahead and Storage
Storing Leftovers
If by some miracle there’s cake left, cover the pan or place slices in an airtight container. Cinnamon Zucchini Coffee Cake stays moist at room temperature for up to 2 days. If you want to keep it fresher longer, refrigerate for up to 5 days—just be sure it’s tightly wrapped to prevent drying out.
Freezing
Cinnamon Zucchini Coffee Cake freezes beautifully! Cool it thoroughly, then wrap slices (or the whole cake, if you’re planning ahead) tightly in plastic and foil. Freeze for up to 2 months. When the craving strikes, simply thaw overnight at room temperature.
Reheating
For that fresh-baked warmth, microwave individual pieces for 10–15 seconds, or pop a larger amount in a low oven (300°F) for 5–10 minutes. This restores its soft texture and brings the cinnamon aroma dancing back to life.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well as zucchini and won’t change the flavor or texture of your Cinnamon Zucchini Coffee Cake at all.
Is it necessary to squeeze the zucchini dry?
Yes—it’s really important to squeeze out the extra moisture. Otherwise, your cake can turn out soggy instead of moist and tender.
Can I make this cake gluten-free?
Yes, simply swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The cake will turn out just as flavorful and comforting.
Does this work as muffins?
It sure does! Divide the batter among greased or lined muffin tins, sprinkle with streusel, and bake at the same temperature for about 20–25 minutes, checking with a toothpick for doneness.
What’s the best way to shred zucchini for this cake?
The quickest route is a box grater using the medium holes. There’s no need to peel the zucchini—those green flecks look beautiful and add freshness to your Cinnamon Zucchini Coffee Cake.
Final Thoughts
If ever there was a cake to make you linger at the table and savor every single bite, it’s this Cinnamon Zucchini Coffee Cake. Give it a try soon—you’ll fall in love with the hug of cinnamon, the delicate crumb, and the irresistible touch of sweetness. Here’s to your new favorite cozy treat!
Print
Cinnamon Zucchini Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Cinnamon Zucchini Coffee Cake. A moist and tender zucchini-infused cake with a buttery cinnamon streusel topping, perfect for breakfast or dessert.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups grated zucchini (squeezed dry)
Streusel Topping:
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter, cubed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Prepare wet ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar. Add eggs one at a time, then mix in vanilla extract and sour cream. Stir in zucchini.
- Combine wet and dry: Gradually add dry ingredients to the wet mixture, mix until just combined. Pour batter into pan.
- Make streusel: Combine brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter.
- Bake: Bake for 40–45 minutes. Let cool before serving.
Notes
- You can add chopped nuts or chocolate chips for extra texture.
- Cake stays fresh at room temperature for 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
