There’s something magical about the smell of cinnamon wafting through the kitchen—especially when it’s wrapped up in a warm, moist slice of Cinnamon Zucchini Coffee Cake. If you’re like me, juggling kids’ homework, laundry piles that seem to multiply on their own, and the never-ending question of “what’s for dinner?”—you’ll love having a recipe like this in your back pocket.
This cake is my kind of comfort food: sweet but not cloying, spiced just right, and the zucchini sneaks in a little moisture (and a touch of nutrition) without anyone noticing. My middle child once declared this cake “better than muffins,” which, coming from a kid who thinks muffins are a food group, is saying a lot.
Whether you’re planning a cozy brunch with friends, a Sunday family breakfast, or just need something sweet to pair with your afternoon coffee, this cake fits the bill.
Table of Contents
Why You’ll Love This Cinnamon Zucchini Coffee Cake
- Moist, tender crumb with a buttery cinnamon topping.
- A clever way to use up garden zucchini without anyone tasting “vegetables.”
- Easy enough for a beginner baker.
- Perfect for breakfast, brunch, or dessert.
- Smells like a bakery in your kitchen—need I say more?
What Does Cinnamon Zucchini Coffee Cake Taste Like?
Imagine the warm hug of cinnamon rolls but in cake form—light, moist, and spiced. The zucchini melts right into the batter, leaving behind moisture and tenderness. Add the sweet crumbly topping, and every bite has a little crunch-meets-soft contrast that makes it impossible to stop at just one square.
Ingredients You’ll Need for Cinnamon Zucchini Coffee Cake
One of the best things about this Cinnamon Zucchini Coffee Cake is that it uses simple, everyday ingredients you probably already have tucked away in your pantry. Nothing fancy, nothing intimidating—just real, familiar foods that come together to make something downright delicious. Let’s break it down:
- All-purpose flour (2 cups) – This is the sturdy backbone of the cake. Regular flour works beautifully here, giving the cake its structure while still keeping the crumb tender.
- Baking powder (1 teaspoon) + baking soda (½ teaspoon) – These two little leavening agents do all the heavy lifting, literally. They help the cake rise and stay soft and fluffy rather than dense.
- Salt (½ teaspoon) – Don’t skip this! A pinch of salt balances out the sweetness and really brings the flavors forward.
- Ground cinnamon (1 teaspoon) – The star of the show. That warm, cozy spice makes the whole kitchen smell like fall. If you’re a cinnamon fan, you’ll also love my Apple Cinnamon Loaf.
- Ground nutmeg (¼ teaspoon) – Just a touch gives the cake a gentle depth and adds to that “spiced bakery” flavor we all crave.
- Granulated sugar (1 cup) – Sweetens the batter without overwhelming the spice. White sugar also helps with that light, tender crumb.
- Unsalted butter (½ cup, softened) – Butter gives the cake its rich flavor and soft texture. Be sure it’s softened so it creams easily with the sugar.
- Eggs (2 large) – They hold everything together and add a little lift.
- Vanilla extract (1 teaspoon) – Think of it as the background note—quiet but essential.
- Sour cream (½ cup) – This is the secret weapon for a moist coffee cake. It adds tang and richness without making the cake heavy. If you don’t have sour cream, plain Greek yogurt works well in a pinch.
- Zucchini (1 ½ cups grated, about 1 medium zucchini) – Here’s where the magic happens. The zucchini melts right into the batter, giving the cake incredible moisture. Don’t worry—nobody will actually taste “vegetables.” My kids still don’t believe zucchini is in there!
- Walnuts (½ cup, optional) – Nuts are totally optional, but they add a lovely crunch and a bit of earthy flavor that pairs perfectly with the spices. Pecans are also a great choice if that’s what you have on hand.
For the crumb topping:
- Brown sugar (½ cup, packed) – Adds a deep, molasses-like sweetness to the topping.
- All-purpose flour (½ cup) – Combines with the sugar and butter to form that irresistible crumble.
- Ground cinnamon (1 teaspoon) – More cinnamon? Yes, please. The double layer of spice in the cake and topping is what makes it so cozy.
- Unsalted butter (¼ cup, chilled and cut into small pieces) – Cold butter is key here; it creates that crumbly, bakery-style streusel that everyone fights over.
With these humble, wholesome ingredients, you’re just a few steps away from a Cinnamon Zucchini Coffee Cake that will make your kitchen smell like a dream and keep your family asking for seconds.
How to Make Cinnamon Zucchini Coffee Cake (Step by Step)
Baking this Cinnamon Zucchini Coffee Cake is easier than you might think. The steps are simple, but I’ll guide you through each one with a few extra details to make sure your cake turns out perfectly moist, tender, and packed with cozy flavor.
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). While the oven warms, grease and flour a 9-inch square baking pan. This little bit of prep makes all the difference—it prevents sticking and gives you those clean slices later. You can also line the pan with parchment paper for easy lifting if you plan to serve it at brunch
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
This blend is what gives your Cinnamon Zucchini Coffee Cake that bakery-style fluff. I like to whisk for a full minute to make sure the spices are evenly distributed—nothing worse than biting into a cinnamon clump!
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat ½ cup softened butter with 1 cup granulated sugar until light and fluffy. This usually takes about 2–3 minutes with a hand mixer on medium speed. Don’t rush this step—the air you’re whipping into the butter and sugar is what gives the cake its tender crumb.
Step 4: Add the Eggs and Vanilla
Crack in two eggs, one at a time, beating well after each addition. Then stir in 1 teaspoon of vanilla extract. At this point, the mixture should look smooth and creamy. It’s like the foundation for flavor, so don’t skip the vanilla—it gives a subtle warmth that ties everything together.
Step 5: Alternate Dry Ingredients and Sour Cream
Now comes the fun part—bringing everything together. Add the dry flour mixture to your butter mixture in three parts, alternating with ½ cup sour cream. Always start and end with the dry mix. This keeps the batter smooth and prevents overmixing, which can make your cake dense.
Your batter will be thick but spreadable—exactly what we want for a coffee cake.
Step 6: Fold in the Zucchini (and Nuts, if using)
Gently fold in 1 ½ cups grated zucchini and ½ cup walnuts (optional). Don’t overdo it—just fold until the zucchini disappears into the batter. The zucchini adds moisture, while the nuts give a little crunch in every bite. If your kids are skeptical about zucchini in cake (mine sure were), you can keep the nuts out for a softer, kid-friendly texture.
If you enjoy baking with zucchini, you might also love my Pecan Zucchini Bundt Cake—another family favorite.
Step 7: Pour Batter into the Pan
Spread the batter evenly into your prepared baking pan. Use a spatula to smooth out the top—it doesn’t have to be perfect, but this helps the topping stay in place later.
Step 8: Make the Crumb Topping
In a small bowl, combine:
- ½ cup packed brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
Cut in ¼ cup chilled butter (use a pastry cutter or just your fingers) until the mixture looks like coarse crumbs. This buttery, cinnamon-sugar topping is what gives the cake its irresistible bakery finish.
Sprinkle the topping evenly over the batter. Don’t be shy here—the more topping, the better!
Step 9: Bake the Cake
Place your pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly crisp from the crumb topping.
Your kitchen will smell like cinnamon heaven at this point, so brace yourself for family members wandering in, asking, “Is it ready yet?”
Step 10: Cool and Slice
Let the cake rest in the pan on a wire rack for at least 10 minutes before slicing. This quick rest helps the cake set and makes it easier to cut into neat squares. Serve warm with a cup of coffee or tea—and enjoy the way the zucchini keeps every bite tender and moist.
Tips and Tricks for Perfect Cinnamon Zucchini Coffee Cake
- Don’t squeeze the zucchini too dry—the moisture makes the cake tender.
- Want a nut-free version? Just skip the walnuts.
- For extra indulgence, drizzle with a cream cheese glaze.
- Leftovers taste even better the next day with coffee.
- Freeze squares individually for a quick grab-and-go treat.
Storage
Store at room temperature in an airtight container for up to 3 days. For longer keeping, refrigerate up to 5 days or freeze for up to 2 months.
FAQs
Does it taste like zucchini?
Not at all! The zucchini melts right into the batter.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works well.
Can I double this recipe?
Absolutely—just bake in a 9×13-inch pan and adjust baking time.
Conclusion
This Cinnamon Zucchini Coffee Cake is proof that cozy, homemade baking doesn’t have to be complicated. It’s moist, flavorful, and perfect for sharing—or sneaking a piece while the kids aren’t looking (no judgment here!). Next time your zucchini drawer is overflowing, skip the stir-fry and bake this instead.
If you love this recipe, you might also enjoy my Apple Cinnamon Loaf or Pumpkin Coffee Cake.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Cinnamon Zucchini Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tender cinnamon-spiced coffee cake made with fresh zucchini and topped with a buttery brown sugar crumb.
Ingredients
Cake:
- All-purpose flour (2 cups)
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Ground cinnamon (1 teaspoon)
- Ground nutmeg (1/4 teaspoon)
- Granulated sugar (1 cup)
- Unsalted butter (1/2 cup, softened)
- Eggs (2 large)
- Vanilla extract (1 teaspoon)
- Sour cream (1/2 cup)
- Zucchini (1 1/2 cups grated, about 1 medium zucchini)
- Walnuts (1/2 cup, optional)
Crumb Topping:
- Brown sugar (1/2 cup, packed)
- All-purpose flour (1/2 cup)
- Ground cinnamon (1 teaspoon)
- Unsalted butter (1/4 cup, chilled and cut into pieces)
Instructions
1. Preheat oven to 350°F (175°C) and grease or line a 9-inch square baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream, beginning and ending with the dry mix.
6. Fold in grated zucchini and walnuts (if using) until just combined.
7. Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
8. In a small bowl, combine brown sugar, flour, and cinnamon. Cut in chilled butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
9. Sprinkle the crumb topping evenly over the batter.
10. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a wire rack for at least 10 minutes before slicing and serving.
Notes
You can substitute plain Greek yogurt for sour cream if needed.
Use the fine side of a grater for the zucchini, and no need to peel it.
If using nuts, toast them lightly first for extra flavor.
Leftovers keep well covered at room temperature for 2–3 days or refrigerated for longer storage.
