If you’re looking for a cozy, sweet treat that sneaks in a little veggie goodness, this Cinnamon Zucchini Coffee Cake Recipe is an absolute winner. It combines tender, moist cake flecked with fresh zucchini and warm cinnamon spice, topped with a crunchy cinnamon sugar streusel that’s pure magic. Whether you’re serving it for breakfast, an afternoon pick-me-up, or alongside your coffee on the weekend, this coffee cake offers comfort in every bite. It’s a recipe that feels like a warm hug from a friend and is surprisingly simple to make.
Ingredients You’ll Need
Gathering the ingredients for this Cinnamon Zucchini Coffee Cake Recipe is a breeze because it relies on straightforward staples you might already have at home. Each component plays a key role, from the zucchini adding moisture and a subtle earthiness, to the cinnamon spicing up both the batter and the buttery streusel topping with irresistible warmth.
- 3/4 cup granulated sugar: Sweetens the batter and balances the zucchini’s mild flavor.
- 1/2 cup vegetable oil: Keeps the cake moist and tender with a neutral taste.
- 1 large egg: Binds the ingredients together and adds richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a sweet aroma.
- 1 cup grated zucchini: Adds moisture, texture, and a subtle green freshness.
- 1 1/2 cups all-purpose flour: Forms the cake’s structure; choose fresh for best results.
- 1/2 teaspoon baking powder: Helps the cake rise for a light crumb.
- 1/2 teaspoon baking soda: Works with baking powder to ensure perfect lift.
- 1/2 teaspoon ground cinnamon: Infuses the cake with its signature warm spice.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 cup granulated sugar (for streusel): Provides sweetness and crunch in the topping.
- 1/3 cup all-purpose flour (for streusel): Creates the crumbly texture of the streusel.
- 1 teaspoon ground cinnamon (for streusel): Adds an extra kick of cinnamon in every bite.
- 1/4 cup unsalted butter, cold and cubed (for streusel): Gives richness and a flaky crumbly finish.
How to Make Cinnamon Zucchini Coffee Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Greasing and flouring an 8×8 inch baking pan ensures your coffee cake will come out cleanly and keep its shape beautifully.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until the mixture turns smooth and glossy. This step creates the luscious base for your cake. Next, gently fold in the grated zucchini, making sure the strands are evenly distributed to achieve that wonderfully moist texture in every bite.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add this dry mix into the wet ingredients. Stir gently until just combined — overmixing can make the cake tough, and we want it tender and fluffy.
Step 4: Make the Streusel Topping
Now for the irresistible cinnamon streusel: combine sugar, flour, and cinnamon in a small bowl. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture forms coarse crumbs. This topping will give your cake that delightful crunchy and cinnamon-spiced finish.
Step 5: Assemble and Bake
Pour your batter into the prepared baking pan, spreading it evenly. Then sprinkle the streusel topping generously over the surface. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let your cake cool in the pan to set perfectly before slicing.
How to Serve Cinnamon Zucchini Coffee Cake Recipe
Garnishes
To elevate your Cinnamon Zucchini Coffee Cake Recipe, consider garnishing with a dusting of powdered sugar or a light drizzle of vanilla glaze. Freshly toasted pecans or walnuts can add an extra layer of crunch and flavor that complements the cinnamon beautifully.
Side Dishes
This cake pairs wonderfully with a cup of steaming coffee or chai tea. For a brunch spread, serve it alongside fresh fruit like berries or sliced apples to balance the sweetness and add freshness to the plate.
Creative Ways to Present
Want to wow guests or just make your breakfast feel extra special? Cut the cake into small squares and serve them stacked with a dollop of whipped cream or a smear of cream cheese frosting. It also makes magnificent mini trifles layered with yogurt and cinnamon-spiced fruit compote.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cinnamon Zucchini Coffee Cake Recipe wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This keeps the cake moist while preserving the crunchy topping.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator for best texture.
Reheating
To enjoy the cake warm, reheat slices in the microwave for 15 to 20 seconds or in a toaster oven for a few minutes until the topping becomes crisp again and the cake is soft and warm inside.
FAQs
Can I use frozen zucchini for this coffee cake?
Yes, but be sure to thaw and squeeze out as much water as possible to avoid making the batter too wet, which can affect the texture of your cake.
Is this recipe gluten-free?
This Cinnamon Zucchini Coffee Cake Recipe uses all-purpose flour, so it is not gluten-free. However, you can try substituting a gluten-free flour blend designed for baking, though results may vary.
Can I substitute butter for the vegetable oil?
You can replace vegetable oil with melted butter for a richer flavor, but keep in mind it may slightly change the texture, making the cake a little denser.
How do I grate zucchini quickly?
A box grater works perfectly or use a food processor fitted with a grating attachment to speed up the process without turning your hands green!
Can I add nuts or raisins to the cake?
Absolutely! Fold in a half cup of chopped nuts or raisins into the batter before baking to add a fun texture and extra flavor.
Final Thoughts
This Cinnamon Zucchini Coffee Cake Recipe is one of those joyful surprises that turns simple ingredients into something spectacular. It’s easy enough for a weekday breakfast but special enough to bring out whenever you want to impress friends or treat yourself. Trust me, once you try it, it will become one of your kitchen favorites too. So grab your zucchini and get baking!
Print
Cinnamon Zucchini Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 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 and flavorful treat perfect for breakfast or an afternoon snack. Loaded with grated zucchini to keep it tender and topped with a crispy cinnamon streusel, this cake combines the warmth of cinnamon with the subtle freshness of zucchini. Easy to prepare and baked to perfection, it’s a delightful way to enjoy a classic coffee cake with a healthy twist.
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 lightly 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 the mixture is smooth and homogeneous. Stir in the grated zucchini to incorporate moisture and freshness into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add this dry mix to the wet ingredients, stirring gently until just combined to avoid overmixing, which could result in a tough cake.
- Prepare Streusel Topping: In a small bowl, mix the granulated sugar, flour, and ground cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This topping will add a sweet, crunchy texture to the cake.
- Assemble the Cake: Pour the batter into the prepared pan, spreading it evenly. Evenly sprinkle the prepared streusel topping over the batter for a delicious cinnamon crunch in every bite.
- Bake and Cool: Bake in the preheated oven for 30-35 minutes, until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan before slicing and serving to let the flavors meld and texture set.
Notes
- Be sure not to overmix the batter once the flour is added to keep the cake tender.
- Grate the zucchini finely and squeeze out any excess moisture with a clean towel to avoid a soggy cake.
- This coffee cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices in the microwave for about 10-15 seconds to enjoy warm flavors.
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
