Moist zucchini, brown sugar, cinnamon, and buttery streusel come together in this cozy Zucchini Coffee Cake Recipe—a sweet little secret from my late-summer kitchen.
This Zucchini Coffee Cake Recipe started, like most of my favorite bakes, out of mild chaos. It was late August, and my neighbor dropped off what can only be described as a zucchini avalanche. You know the kind—those giant, slightly intimidating ones that make you question your gardening boundaries? I stared at them for a solid five minutes, coffee in hand, wondering if I should open a zucchini soup stand.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Instead, I shredded one up, threw it into a bowl with butter and brown sugar, and—half guessing—ended up with this ridiculously soft cake topped with a crumbly, golden streusel. The smell alone made my kitchen feel like a hug. My husband swore it smelled like a fancy bakery, but I was standing there barefoot in pajama pants, eating the first warm slice right out of the pan. I still do that, honestly.
It’s funny—zucchini never used to excite me. I mean, it’s green and mild and… kinda unassuming. But in this cake? It’s magic. It makes the crumb so tender that you’d swear there’s sour cream or something in it. It’s one of those sneaky bakes that make you feel like you pulled off a trick—and who doesn’t love that?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Zucchini Coffee Cake Recipe?
What makes this Zucchini Coffee Cake Recipe so good is that it walks the line between dessert and breakfast. It’s sweet, but not too sweet. The kind of cake you can serve at brunch and pretend it’s totally healthy because—technically—there’s a vegetable in it. The top is buttery and crisp, the middle is soft and cinnamon-y, and the whole thing smells like fall moved into your kitchen.
And I have to say, the best part is how low effort it is. No mixer, no complicated steps—just bowls, a whisk, and a little faith. It’s the kind of bake you make when you’re tired but craving something homemade. And every time I make it, it takes me back to that late-summer morning with my coffee, a mountain of zucchini, and zero plans to bake—but somehow doing it anyway.
Ingredient Notes:
Alright, let’s chat about what makes this Zucchini Coffee Cake Recipe tick. These ingredients are simple, but they play together like an old jazz band—everyone doing their part to make something better than they could alone.
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Zucchini: No need to peel it. The green flecks in the cake are like freckles—proof of character. Grate it fine, and don’t worry if it’s a bit wet. A little moisture keeps the cake soft.
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Brown Sugar: Adds that deep, caramel warmth. I like using light brown sugar, but dark works too if you want a stronger flavor.
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Butter: Melted, not softened. Because honestly, who has time for softened butter?
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Cinnamon: This is what gives the cake that “cozy sweater” vibe.
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Eggs: Just your everyday heroes keeping the batter together.
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Milk: I usually go for 2%, but if all you’ve got is oat milk, go for it.
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Flour, Baking Soda & Powder, Salt: The basics that make it rise and balance the sweetness.
Pro tip: If your zucchini’s fresh from the garden and practically dripping, press it gently with paper towels before adding it. You don’t want soup; you want cake.
How To Make Zucchini Coffee Cake?
Step 1: Preheat and Prepare
Preheat your oven to 350°F and line an 8-inch square pan with parchment paper. Leave a bit of overhang on the sides—it’ll make lifting the cake out way easier later. Grease the paper too, because why risk it?
Step 2: Mix the Dry Stuff
In a big bowl, whisk together flour, brown sugar, cinnamon, baking soda, baking powder, and salt. It’ll smell like autumn—don’t eat it (yet).
Step 3: Add the Wet Ingredients
Pour in the melted butter, then whisk in the eggs and milk. Stir just until everything’s combined—lumpy batter is fine. Fold in your shredded zucchini, and boom—you’ve got yourself a batter that looks way fancier than it is.
Step 4: Make the Streusel
Rinse out your bowl or grab another (depending on your dishwashing mood). Combine flour, brown sugar, and cinnamon, then mix in the melted butter with a fork until it forms crumbly bits. Try not to eat them straight out of the bowl—I’ve failed at this many times.
Step 5: Assemble and Bake
Pour your batter into the pan and spread it evenly. Sprinkle the streusel on top like fairy dust—thick and generous. Bake for 50–55 minutes until the top is golden and a toothpick comes out clean. The waiting is the hardest part.
Step 6: Cool (If You Can Wait)
Let it rest in the pan for about 20 minutes before lifting it out. I say that like I’ve ever actually waited the full 20. Warm slices with coffee? Heaven.
Want To Save This Recipe?
Storage Options:
This Zucchini Coffee Cake Recipe keeps beautifully. Leave it covered on the counter for up to three days, or stash it in the fridge if it’s humid where you live (I’m looking at you, Southeast summers). You can even freeze slices—just wrap them tightly. Microwave for 15 seconds when you need a treat, or heat it in the oven if you’re feeling patient.
Variations and Substitutions:
This cake is forgiving—it doesn’t judge you for what you’ve got in your pantry.
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Nutty Upgrade: Add chopped pecans or walnuts to the streusel. They make it extra fancy.
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More Spice: Feeling bold? Add a dash of nutmeg or cardamom for a flavor twist.
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Whole Wheat Flour: Swap half of the flour for whole wheat—it’ll give the cake a heartier bite.
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Dairy-Free: Plant butter and oat milk work great here.
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Glaze It: A simple powdered sugar drizzle makes it brunch-ready (and Instagram-worthy).
What to Serve with Zucchini Coffee Cake?
This Zucchini Coffee Cake honestly goes with everything.
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Morning coffee (obviously).
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A cup of spiced chai—it’s like they were made for each other.
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Vanilla ice cream if you’re leaning dessert over breakfast.
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Or nothing at all, because sometimes the best pairing is peace and quiet.
Frequently Asked Questions:
Do I need to peel the zucchini?
Nope. Leave it on—it’s easier and adds color.
Can I use frozen zucchini?
Sure, just thaw it and squeeze out the excess liquid first.
My topping sank into the batter—why?
Your batter was probably too thin or your zucchini too wet. Don’t stress—it still tastes amazing.
Every time I make this Zucchini Coffee Cake Recipe, I’m reminded how the simplest things can feel the most special. There’s something comforting about pulling a warm, homemade cake from the oven while the world outside feels a little too fast.
So if you’ve got an extra zucchini sitting in your fridge, this is your sign. Bake the cake. Pour a cup of coffee. Maybe share it, maybe don’t. Either way, you’ll be glad you did.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Zucchini Coffee Cake Recipe
Ingredients
For the Batter:
- 1¾ cups 210g all-purpose flour
- 1 cup 206g packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- 1 stick 4 oz unsalted butter melted
- 2 large eggs
- ¼ cup milk 2% preferred
- 1½ cups shredded zucchini from 1 medium zucchini
For the Streusel Topping:
- ½ cup 60g all-purpose flour
- ½ cup 103g packed light brown sugar
- 1 tsp ground cinnamon
- 4 tbs 2 oz unsalted butter, melted
Optional for Serving:
- Powdered sugar or glaze
- Whipped cream or vanilla ice cream
Instructions
Prepare the Pan and Oven
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing extra overhang for easy removal after baking. Lightly grease both the parchment and pan with cooking spray or butter.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, baking soda, baking powder, and salt until fully combined and no lumps remain.
Add the Wet Ingredients
- Pour the melted butter into the dry mixture, followed by the eggs and milk. Stir until just combined—do not overmix. Gently fold in the shredded zucchini until evenly incorporated. The batter should appear thick yet spreadable.
Prepare the Streusel
- In a separate bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and mix with a fork until coarse crumbs form. The texture should resemble small clusters rather than a paste.
Assemble the Coffee Cake
- Spread the prepared batter evenly into the baking pan. Sprinkle the streusel mixture evenly over the top, covering the entire surface.
Bake the Coffee Cake
- Bake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should appear slightly crisp while the center remains tender.
Cool and Serve
- Allow the coffee cake to cool in the pan for approximately 20 minutes. Using the parchment paper overhang, lift it out carefully and transfer to a wire rack. Serve warm or at room temperature. Optional garnishes such as a dusting of powdered sugar or a light glaze may be added before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
