Name: Cinnamon Sugar Zucchini Coffee Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ cup unsalted butter (softened); ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream or plain Greek yogurt; 1 ½ cups finely grated zucchini (moisture squeezed out); ⅓ cup brown sugar; 1 ½ teaspoons ground cinnamon; ½ cup all-purpose flour; ⅓ cup brown sugar; 1 teaspoon ground cinnamon; ¼ cup unsalted butter (cold and cubed)

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If you’re searching for a treat that perfectly bridges the gap between comfort food and a burst of summer freshness, look no further than this Cinnamon Sugar Zucchini Coffee Cake. Each tender bite is packed with fragrant cinnamon, melty crumb topping, and the subtle, almost magical moisture of finely grated zucchini. It’s the kind of cake you’re tempted to sneak a slice of for breakfast, snack time, or even dessert, thanks to its dreamy swirl and irresistible crunch. Perfect for sharing (or secretly stashing for yourself!), this recipe celebrates the very best of seasonal zucchini in a truly memorable way.

Cinnamon Sugar Zucchini Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

This simple ingredient list means that every item truly matters—each one contributes to the velvety texture, irresistible crumb, or the warm, comforting flavor of the cake. Don’t skip a thing, and you’ll be rewarded with a Cinnamon Sugar Zucchini Coffee Cake that tastes as stunning as it looks!

All-purpose flour: Provides the sturdy yet soft structure for your coffee cake base and crumb topping.
Baking powder: Gives the cake its gentle lift and helps it bake up beautifully fluffy.
Baking soda: Partners with the sour cream and zucchini for a perfectly tender crumb.
Salt: Enhances all the other flavors and balances sweetness—don’t leave it out!
Ground cinnamon: Infuses the batter, swirl, and crumb topping with cozy, aromatic warmth.
Ground nutmeg: Adds an extra layer of spice that makes the flavor richer and more complex.
Unsalted butter (softened and cold, as called for): Creates a moist, lush cake and that signature crumbly topping.
Granulated sugar: Sweetens the cake base for a delicate flavor without overpowering the spices.
Eggs: Bind the ingredients and add rich texture; make sure they’re at room temperature for easy mixing.
Vanilla extract: Rounds everything out with a little floral sweetness—pure magic in baked goods.
Sour cream or plain Greek yogurt: Keeps the cake moist, tangy, and impossibly tender.
Finely grated zucchini (moisture squeezed out): The star ingredient! It melts into the batter and keeps it ultra-moist without any veggie flavor.
Brown sugar (for swirl and crumb): Gives caramel notes and color to the cinnamon layers and the crunchy top.
Cold unsalted butter (for crumb): When cubed and mixed into flour and sugar, it bakes up into gorgeous golden pebbles of delight.

How to Make Cinnamon Sugar Zucchini Coffee Cake

Step 1: Prepare Your Pan and Ingredients

Preheat your oven to 350°F and lightly grease a 9×9-inch baking pan. Don’t forget to squeeze as much moisture as possible from the grated zucchini—it makes all the difference between a delightfully moist cake and one that’s soggy in the center. Gather all your measured ingredients so you can move quickly as you bake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This early blending ensures all those aromatic spices and leaveners are perfectly distributed throughout the cake. It’s a small step, but trust me, it prevents lumps and pockets of flavor to create that dreamy, even crumb we crave in every slice of Cinnamon Sugar Zucchini Coffee Cake.

Step 3: Cream the Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy. This process whips air into the butter, setting the foundation for the cake’s tender texture. Aim for a pale, creamy mixture—it should look a bit like frosting.

Step 4: Add Eggs, Vanilla, and Sour Cream

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream (or Greek yogurt), mixing until smooth and luscious. This combination infuses richness, while the dairy’s gentle tang balances the sweetness with a subtle zip.

Step 5: Fold in the Zucchini

Gently stir the squeezed, finely grated zucchini into the wet mixture. Don’t worry: the zucchini will seem a little sparse at first, but soon enough it will blend right in, becoming the secret behind each bite’s sublime moisture.

Step 6: Combine the Batter

Add the dry ingredients to the wet mixture in two or three additions, stirring just until combined. Over-mixing is the enemy of soft cake, so stop as soon as you don’t see dry streaks. You want a thick, fluffy batter that’s easy to spread.

Step 7: Create the Cinnamon Sugar Swirl

In a small bowl, mix together the brown sugar and cinnamon for the swirl. This quick toss unleashes a rush of cinnamon fragrance and preps the swirl that will make your Cinnamon Sugar Zucchini Coffee Cake so utterly inviting once sliced.

Step 8: Make the Crumb Topping

In another bowl, mix together the flour, brown sugar, and ground cinnamon. Add the cold, cubed butter and use your fingers or a fork to rub it in until coarse, pea-sized crumbs form. These buttery crumbles are what make “coffee cake” truly irresistible, so don’t skimp!

Step 9: Assemble the Layers

Spread half the cake batter into your prepared pan, smoothing it into the corners. Sprinkle the cinnamon sugar swirl evenly over the batter, then dollop the remaining batter on top and smooth it gently. Finish with a generous scattering of crumb topping over the surface.

Step 10: Bake and Cool

Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let your coffee cake cool in the pan before slicing—this will help the pieces hold their beautiful shape and keep that crumb topping intact.

How to Serve Cinnamon Sugar Zucchini Coffee Cake

Garnishes

For that bakery-style finish, a dusting of powdered sugar on top just before serving is simple yet lovely. If you want to go bold, a drizzle of vanilla glaze made from powdered sugar and a bit of milk turns each slice into a true showstopper. For special mornings, even a scattering of toasted nuts on top brings irresistible crunch and flavor.

Side Dishes

This coffee cake pairs delightfully with creamy Greek yogurt, a mug of strong coffee, or even a scoop of vanilla ice cream when you’re treating yourself for dessert. For a lighter brunch spread, fresh berries or a simple fruit salad brighten each bite and complement the warm spices beautifully.

Creative Ways to Present

Try slicing your Cinnamon Sugar Zucchini Coffee Cake into small squares for a pretty potluck plate, or stack slices on a pedestal cake stand for an eye-catching brunch centerpiece. For a cozy personal touch, serve warm, individual pieces in muffin wrappers—perfect for grab-and-go enjoyment and a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store any leftovers in an airtight container at room temperature for up to three days. The cake will remain just as soft and moist, and the crumb topping stays satisfyingly crisp if it’s sealed away from the air.

Freezing

This cake freezes beautifully! Cut cooled pieces and wrap them tightly in plastic wrap, then foil, and stash in a zip-top bag. Frozen Cinnamon Sugar Zucchini Coffee Cake will keep for up to three months, making it perfect for unexpected guests or spontaneous sweet cravings.

Reheating

To reheat, simply pop a slice in the microwave for 10–15 seconds, or warm in a low oven (300°F) for a few minutes. The flavors come right back to life, as if the cake just came out of the oven!

FAQs

Can I use frozen zucchini in this coffee cake?

Yes, you can! Thaw the frozen grated zucchini first, then squeeze out as much liquid as possible. Too much moisture could make the Cinnamon Sugar Zucchini Coffee Cake soggy, so don’t skip this important step.

Is it possible to make this recipe gluten-free?

Absolutely—it works beautifully with a good 1:1 gluten-free baking flour. Make sure your blend contains xanthan gum or a similar binder for the best crumb.

What makes this cake different from traditional coffee cake?

The addition of zucchini keeps the cake incredibly moist and tender, while still letting those classic cinnamon and brown sugar flavors shine. Plus, it’s a fantastic way to sneak in an extra serving of veggies!

Can I double the recipe for a crowd?

Definitely! You can double all the ingredients and bake the batter in a 9×13-inch pan. Just add a few extra minutes to the baking time and check for doneness with a toothpick.

Do I have to use sour cream, or is Greek yogurt just as good?

Either will work perfectly—the cake is deliciously moist with both options. Greek yogurt offers a bit more tang and protein, while sour cream has a milder flavor and slightly richer texture.

Final Thoughts

There’s something so satisfying about sharing a homemade Cinnamon Sugar Zucchini Coffee Cake with the people you love (or just savoring a quiet slice for yourself with a cup of coffee). Whether you’re celebrating a bumper crop of summer zucchini or simply treating yourself to a cozy crumb cake, this recipe is guaranteed to brighten any day. Give it a try—you’ll be amazed at just how delicious and simple homemade coffee cake can be!

Cinnamon Sugar Zucchini Coffee Cake Recipe

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4.9 from 7 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of cinnamon and zucchini with this moist and flavorful Cinnamon Sugar Zucchini Coffee Cake. Perfect for a sweet treat or a brunch gathering, this cake is a wonderful way to enjoy the abundance of summer zucchinis.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Wet Ingredients:

½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or plain Greek yogurt
1 ½ cups finely grated zucchini (moisture squeezed out)

Cinnamon Sugar Swirl:

⅓ cup brown sugar
1 ½ teaspoons ground cinnamon

Crumb Topping:

½ cup all-purpose flour
⅓ cup brown sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter (cold and cubed)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×9-inch baking pan.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Cream butter and sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy.
Add wet ingredients: Add the eggs one at a time, then mix in the vanilla and sour cream. Stir in the grated zucchini.
Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Prepare swirl and topping: In separate bowls, mix the ingredients for the cinnamon sugar swirl and crumb topping.
Layer and bake: Pour half the batter into the pan, add the cinnamon sugar swirl, then the remaining batter. Top with the crumb mixture. Bake for 45–50 minutes.
Cool and serve: Allow the cake to cool before slicing and serving.