Heavenly Cinnamon Zucchini Coffee Cake Recipe for Brunch Lovers

Sweet summer gardens sometimes yield unexpected baking magic with this cinnamon zucchini coffee cake.

Moisture from fresh vegetables creates an incredibly tender crumb that surprises everyone who takes a bite.

Bakers love sneaking extra nutrients into desserts while keeping the flavor incredibly rich and delightful.

Hidden vegetable goodness mingles perfectly with warm spices that dance across your palate.

Mixing zucchini into a classic coffee cake recipe brings excitement and playful innovation to traditional breakfast treats.

Slicing into this moist cake reveals subtle green flecks that hint at its secret ingredient.

You’ll want to savor every single crumb of this delectable morning delight.

Why Cinnamon Zucchini Coffee Cake Belongs on Your List

• Incorporate zucchini into a delectable cake without kids detecting the healthy ingredient, making it a clever way to boost nutrition.
• Create a simple recipe that brings everyone together in the kitchen, with steps easy enough for children to help measure and mix ingredients.
• Perfect for breakfast, brunch, potlucks, or afternoon snacking- this cake adapts beautifully to different social gatherings and meal times.

Ingredients Breakdown for Cinnamon Zucchini Coffee Cake

• All-Purpose Flour: Essential structure for the cake's texture and stability.
• Baking Powder, Baking Soda: Key leavening agents for light and fluffy cake.
• Salt: Enhances overall flavor and balances sweetness.

• Ground Cinnamon, Ground Nutmeg: Warm spices that provide depth and classic coffee cake flavor.

• Butter, Granulated Sugar, Brown Sugar: Provide rich sweetness and tender crumb.
• Eggs: Binding agent that adds structure and richness.
• Sour Cream: Creates moisture and tender texture.
• Vanilla Extract: Adds complex, warm flavor undertone.
• Zucchini: Adds moisture, subtle sweetness, and nutrition.

• All-Purpose Flour, Brown Sugar, Ground Cinnamon: Classic crumbly topping for texture and flavor.
• Melted Butter: Binds streusel and creates crispy texture.

• Powdered Sugar, Milk, Vanilla Extract: Sweet drizzle for extra indulgence.

Simple Steps to Make Cinnamon Zucchini Coffee Cake

Step 1: Warm Up the Oven

Turn the oven to 350F (175C). Grab a 9×9-inch baking pan and coat it with butter or line with parchment paper.

Step 2: Create Crunchy Topping

• Flour
• Brown sugar
• Ground cinnamon

Drizzle melted butter and mix until it looks like sandy crumbles. Set aside.

Step 3: Mix Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg

Step 4: Cream Wet Ingredients

• Butter
• Granulated sugar
• Brown sugar

Until fluffy and light. Add eggs one by one, mixing thoroughly after each. Splash in vanilla extract.

Step 5: Combine Batter Components

Fold in sour cream. Gently incorporate dry ingredients until just combined. Softly stir in shredded zucchini.

Step 6: Build the Cake

Pour batter into prepared pan. Sprinkle reserved crumbly topping evenly across surface.

Step 7: Bake to Perfection

Slide into preheated oven. Bake 40-45 minutes until a toothpick comes out clean.

Step 8: Cool and Finish

Let cake rest in pan for 20 minutes. Optional: Whisk powdered sugar, milk, and vanilla for drizzle.

Step 9: Slice and Enjoy

Cut into squares. Serve warm or at room temperature with morning coffee or afternoon tea.

Cinnamon Zucchini Coffee Cake Tips You Need

• Squeeze Zucchini Dry: Pat shredded zucchini with paper towels to remove excess moisture, preventing a soggy cake texture.
• Customize Spice Level: Adjust cinnamon and nutmeg amounts to suit your taste preferences, making the cake more or less aromatic.
• Swap Dairy Alternatives: Use Greek yogurt or plant-based sour cream for lactose-free or vegan versions without compromising the cake's richness.
• Enhance Streusel Crunch: Toast chopped nuts like pecans or walnuts before mixing into the streusel for extra depth and crispiness.
• Store Smartly: Keep the cake covered at room temperature for 2-3 days or refrigerate for up to a week, ensuring maximum freshness.

Store Cinnamon Zucchini Coffee Cake Like a Pro

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or place in a sealed container to maintain moisture and prevent drying out.
• Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes. Add a small piece of damp paper towel in the microwave to prevent cake from becoming tough.
• Let refrigerated cake sit at room temperature for 15-20 minutes before serving to restore its soft texture and enhance flavor.

What to Serve with Cinnamon Zucchini Coffee Cake

• Brew a medium-roast Colombian coffee with hints of caramel and nuts to beautifully echo the cake's warm cinnamon notes and enhance its sweet, spicy undertones.
• Serve alongside vanilla bean ice cream or whipped mascarpone to balance the cake's dense texture and provide a cool, smooth contrast to the warm spices.
• Match with a fresh fruit salad featuring diced peaches, strawberries, and mint to add brightness and cut through the cake's richness while providing a refreshing palate cleanse.
• Enjoy with a chai latte or spiced chai tea to amplify the cake's cinnamon profile and create a cozy, aromatic drinking experience that complements the dessert's warmth.

Add Variety to Cinnamon Zucchini Coffee Cake Easily

• Gluten-Free Zucchini Cake: Replace regular flour with a blend of gluten-free flour, almond flour, and xanthan gum to maintain cake's texture and structure.
• Vegan Zucchini Delight: Swap eggs with mashed bananas or flax eggs, use coconut oil instead of butter, and replace dairy sour cream with plant-based yogurt.
• Low-Sugar Zucchini Treat: Substitute granulated sugar with monk fruit sweetener or stevia, reduce overall sugar content, and use unsweetened applesauce to maintain moisture.
• Nutty Zucchini Variation: Add chopped walnuts or pecans to the streusel topping, incorporate ground almonds into the cake batter for extra crunch and nutritional boost.

Answers About Cinnamon Zucchini Coffee Cake

• Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half the all-purpose flour with whole wheat flour. Keep in mind this will slightly change the texture and make the cake a bit denser.

• How do I prevent the zucchini from making the cake soggy?

After grating the zucchini, pat it dry with paper towels to remove excess moisture. This helps maintain the cake’s texture and prevents sogginess.

• Is it possible to make this cake gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to use a blend that includes xanthan gum for better texture.

• Can I freeze this coffee cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw at room temperature before serving.

Cinnamon Zucchini Coffee Cake Recipe

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4.8 from 29 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Sweet aromas of homemade Cinnamon Zucchini Coffee Cake waft through kitchens, promising comfort and delightful flavors. Moist crumbs laced with warm spices and garden-fresh zucchini invite friends and family to savor each delectable slice.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 ½ cups shredded zucchini (squeezed to remove excess moisture)
• 2 cups (250 g / 8.8 ounces) all-purpose flour
• 2 large eggs
• ½ cup (115 g / 4 ounces) unsalted butter, softened

Dry Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg (optional)

Sweeteners and Liquid Ingredients:

• ¾ cup (150 g / 5.3 ounces) granulated sugar
• ¼ cup (55 g / 2 ounces) brown sugar
• 1 teaspoon vanilla extract
• ½ cup (120 ml / 4 fluid ounces) sour cream or Greek yogurt

Streusel Topping:

• ½ cup (65 g / 2.3 ounces) all-purpose flour
• ½ cup (110 g / 3.9 ounces) brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup (55 g / 2 ounces) unsalted butter, melted

Glaze (Optional):

• ½ cup (60 g / 2.1 ounces) powdered sugar
• 12 tablespoons milk

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Instructions

1. Prepare the baking environment by warming the oven to 350F (175C). Coat a 9×9-inch baking vessel with butter and flour, or create a parchment paper lining for effortless removal.
2. Craft the crumbly streusel by blending flour, brown sugar, and cinnamon. Incorporate melted butter until the mixture transforms into rustic, uneven granules. Reserve this topping for later.
3. Construct the foundational cake mixture by whisking dry components: flour, leavening agents, salt, warming spices. In a separate vessel, cream butter with sugars until pale and airy. Introduce eggs individually, ensuring thorough integration after each addition. Fold in vanilla and sour cream, creating a silky landscape. Gently incorporate dry ingredients, maintaining a delicate texture. Softly fold shredded zucchini throughout the batter, distributing green ribbons evenly.
4. Transfer the batter into the prepared pan, smoothing the surface with a spatula. Generously scatter the reserved streusel across the top, creating a textured landscape.
5. Slide the cake into the preheated oven, allowing it to transform for 40-45 minutes. Verify doneness by inserting a slender probe into the center – it should emerge pristine and clean.
6. After baking, permit the cake to rest and settle within its pan for approximately 20 minutes, allowing structural integrity to develop.
7. Optional: Drizzle a luminescent glaze by whisking powdered sugar with milk and vanilla until silky and pourable. Artfully cascade the glaze across the cooled surface.
8. Slice into inviting portions, serving either warmly embraced or at ambient temperature.

Notes

• Moisture Magic: Grate zucchini and gently squeeze out excess water using a clean kitchen towel to prevent a soggy cake texture.
• Streusel Success: Ensure butter is cool but not cold when mixing streusel for perfect crumbly consistency that doesn’t melt into the batter.
• Gluten-Free Adaptation: Swap all-purpose flour with a 1:1 gluten-free baking blend to make the cake celiac-friendly without compromising taste.
• Healthier Twist: Replace half the butter with unsweetened applesauce to reduce calories while maintaining the cake’s rich, moist texture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 20 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg