Cinnamon Zucchini Coffee Cake Recipe

If you’re craving something irresistibly cozy and full of flavor, Cinnamon Zucchini Coffee Cake is about to become your new favorite treat. This moist, buttery cake transforms humble zucchini into a deliciously tender crumb, all wrapped up with a sweet cinnamon-sugar topping that makes every bite unforgettable. Whether you’re serving it for brunch, sharing it with friends over coffee, or sneaking a square as a midnight snack, this recipe delivers both comfort and just the right amount of indulgence.

Ingredients You’ll Need

This Cinnamon Zucchini Coffee Cake comes together with just a handful of pantry staples and garden-fresh zucchini. Every ingredient plays its part, from the warming spice of cinnamon to the secret moisture boost from zucchini itself. Here’s what you’ll need, along with why each item matters:

• All-purpose flour: Provides the cake’s structure, giving your coffee cake that perfect tender crumb.
• Baking powder: The lift behind our fluffy slices; don’t skip it!
• Cinnamon: Adds warmth and depth, making those sweet swirls pop with flavor.
• Salt: A pinch is all it takes to balance sweetness and amplify the spices.
• Granulated sugar: Sweetens the batter and helps lock in moisture throughout the cake.
• Vegetable oil: Creates a super-moist crumb and keeps the cake soft for days.
• Large egg: Binds the ingredients together while lending richness.
• Milk: Keeps everything luscious and tender; whole or 2% works best.
• Shredded zucchini: The superstar ingredient! It melts into the cake, adding unbelievable moisture without overpowering the flavor.
• Brown sugar: Brings a caramel note to the topping and those gorgeous crispy bits.
• All-purpose flour (for topping): Helps the cinnamon crumble stick together and bake up into golden clusters.
• Cinnamon (for topping): A double hit gives the topping its signature spice.
• Butter, melted (for topping): Melds the topping ingredients into those irresistible sweet crumbles.

How to Make Cinnamon Zucchini Coffee Cake

Step 1: Prep and Preheat

Begin by preheating your oven to 350°F and generously coating an 8-inch or 9-inch square pan with nonstick spray. This simple step ensures your Cinnamon Zucchini Coffee Cake will release effortlessly, keeping every piece picture-perfect.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. This not only helps distribute the baking powder and spices evenly but also ensures the cake rises consistently and tastes wonderful in every bite.

Step 3: Blend the Wet Ingredients

Grab a large mixing bowl and stir together the sugar, oil, and egg until well combined. Add in the milk and mix again. This forms the rich base that sets the stage for a tender, flavorful cake.

Step 4: Combine and Fold in Zucchini

Add the dry ingredients to the wet ingredients, gently stirring until just combined. Avoid overmixing, which can make your cake tough. Now, fold in the shredded zucchini; you’ll see the batter turn slightly green and glossy, promising seriously moist results.

Step 5: Pour and Top

Pour the batter into your prepared pan, smoothing it into the corners. To make the crumb topping, simply stir together the brown sugar, flour, cinnamon, and melted butter in a small bowl until you get chunky, sandy crumbles. Sprinkle evenly over the cake batter, making sure every inch gets a little sweet love.

Step 6: Bake to Perfection

Place the pan in the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The house will fill with the heady scent of cinnamon and brown sugar, drawing everyone to the kitchen! Let the Cinnamon Zucchini Coffee Cake cool for at least 15 minutes before slicing.

How to Serve Cinnamon Zucchini Coffee Cake

Garnishes

Enhance each slice with a dusting of powdered sugar, a dollop of freshly whipped cream, or a drizzle of vanilla glaze for extra flair. For a special occasion, a few thinly sliced almonds or toasted pecans add delightful crunch and pretty presentation.

Side Dishes

Pair your Cinnamon Zucchini Coffee Cake with a steaming mug of your favorite coffee or spiced chai. For a brunch spread, fresh berries or a citrus fruit salad on the side bring a bright, refreshing contrast to the cozy cake.

Creative Ways to Present

This cake is as versatile as it is delicious! Cut it into cubes and serve as bite-sized coffee cake bites at a brunch buffet, or stack slices with a layer of cream cheese frosting in between for a special dessert. You can even wrap pieces individually as thoughtful homemade gifts.

Make Ahead and Storage

Storing Leftovers

To keep your Cinnamon Zucchini Coffee Cake as moist and fresh as possible, cover any leftovers tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. The cake gets even more flavorful as it sits, so it’s perfect for baking a day ahead.

Freezing

This coffee cake freezes like a dream! Once completely cooled, slice and layer the pieces between sheets of parchment paper in a freezer-safe container or zip-top bag. Freeze for up to 2 months. When a craving strikes, simply thaw on the counter or warm gently before serving.

Reheating

To revive that fresh-from-the-oven taste, pop individual slices in the microwave for about 10–15 seconds or gently warm larger portions in a 300°F oven for 8–10 minutes. The cinnamon aroma will fill your kitchen once again!

FAQs

Can I use other types of squash instead of zucchini?

Absolutely! Yellow squash works beautifully in this recipe, delivering the same moisture and subtle flavor. Just shred and use it in place of zucchini — no need to peel.

Should I peel the zucchini before shredding?

No need to peel! The skin is thin, nutritious, and will melt right into the cake, so you won’t even notice it. Just give the zucchini a good wash and grate it as is.

What if my zucchini is extra watery?

If your shredded zucchini seems a bit wet, you can gently blot it with paper towels before folding it into the batter. This helps prevent the cake from being too soft or soggy.

Can I make this Cinnamon Zucchini Coffee Cake gluten-free?

Yes! Swap the all-purpose flour with your favorite gluten-free baking blend. Make sure it’s one that substitutes cup-for-cup for the best results.

How do I know when the coffee cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, it’s ready. The topping will be beautifully golden, and your kitchen will smell heavenly!

Final Thoughts

There’s just something magical about a warm square of Cinnamon Zucchini Coffee Cake, and I hope you’ll feel inspired to bake it soon. It’s a simple, crowd-pleasing treat that proves you can turn garden veggies into something truly special. Happy baking!

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