If there’s one thing that makes my kitchen smell like heaven on a lazy Saturday morning, it’s a Cinnamon Sugar Zucchini Coffee Cake baking away in the oven. This recipe is warm, spiced, and downright comforting—with the bonus of sneaking in a veggie that even my kids don’t notice (shh… don’t tell them). It’s the kind of cake you can slice up for breakfast with coffee or serve as an afternoon treat when you need something sweet but not fussy.
And trust me, as a Texas mom of three who’s always juggling school drop-offs and soccer practice, I get the need for recipes that feel special without taking all day. This coffee cake delivers every time.
Table of Contents
Why You’ll Love This Cinnamon Sugar Zucchini Coffee Cake
- Moist and fluffy thanks to fresh zucchini (no, it doesn’t taste like veggies!).
- Crispy cinnamon-sugar topping that makes every bite irresistible.
- Beginner-friendly—perfect if baking sometimes feels intimidating.
- Great for sharing (or not… I won’t judge).
What Does Cinnamon Sugar Zucchini Coffee Cake Taste Like?
Think of this Cinnamon Sugar Zucchini Coffee Cake as your classic cinnamon coffee cake, but taken up a notch with extra tenderness and incredible moisture. The grated zucchini disappears seamlessly into the batter, leaving no trace of veggie flavor—only a soft, melt-in-your-mouth crumb that feels almost decadent. And that topping? A golden layer of crunchy cinnamon-sugar sweetness with just the right amount of spice. It’s the kind of bakery-style treat you can whip up right at home, no fancy equipment or pastry chef required.
Ingredients You’ll Need for Cinnamon Sugar Zucchini Coffee Cake
One of the things I love about this Cinnamon Sugar Zucchini Coffee Cake is how simple and pantry-friendly the ingredients are. Nothing fancy—just wholesome staples with a few little twists that make this cake extra moist and flavorful. Let’s walk through them so you know exactly why each one matters (because in baking, every ingredient has a job to do).
- Brown Sugar (1 1/3 cups) – This adds more than just sweetness; it brings a deep, almost caramel-like flavor that makes the coffee cake feel cozy and rich. You can swap with coconut sugar for a naturally sweet version, or even white sugar mixed with a little molasses if that’s what you have on hand.
- Oil (1/3 cup) – I usually grab olive oil because it’s always in my Texas kitchen, but canola oil, melted butter, or even applesauce will work beautifully. Each option changes the texture slightly—olive oil keeps it moist, butter adds richness, and applesauce makes it lighter (and yes, a tad healthier).
- Egg (1 large) – This is our binder that helps everything hold together. If you’re baking dairy-free or vegan, a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) works like a charm.
- Buttermilk (1 cup) – The secret to a tender and fluffy coffee cake. No buttermilk? No problem. Just stir 1 tablespoon vinegar or lemon juice into a cup of regular milk (even almond milk works!) and let it sit for 5 minutes. It’s my favorite shortcut.
- Baking Soda (1 teaspoon) – The lift behind the fluff. Without it, you’d have a flat zucchini cake instead of a light and airy one.
- Vanilla Extract (1 teaspoon) – Never underestimate the magic of vanilla. It rounds out the flavors and makes your kitchen smell like a bakery.
- Salt (1/4 teaspoon) – Just a pinch is all you need to balance the sweetness and let the cinnamon topping shine.
- All-Purpose Flour (2 1/2 cups) – This gives the cake structure. If you want to lean toward a heartier bite, you can swap in part whole wheat flour, or use a gluten-free blend for friends who need it.
- Zucchini (1 1/2 cups, grated and squeezed dry) – The star of the show! Zucchini is what keeps this coffee cake unbelievably moist without making it heavy. Don’t worry—you won’t taste the vegetable, but you’ll definitely notice how soft and tender it makes every slice. If you love zucchini bakes, you’ll also adore my Pecan Zucchini Bundt Cake.
- Orange Zest (1 tablespoon, optional) – I know it sounds unusual, but trust me on this one. A little citrus zest adds brightness and cuts through the sweetness in the most delightful way.
For the Cinnamon-Sugar Topping:
- White Sugar (1 cup) – Gives us that signature crunchy-sweet top layer.
- Ground Cinnamon (1 1/2 teaspoons) – The warm spice that makes this cake smell and taste irresistible.
- Butter (2 tablespoons, softened) – Helps the sugar and cinnamon form those little crumbly bits we all love. If you’re dairy-free, coconut oil works just as well.
With these simple ingredients, you’ll create a Cinnamon Sugar Zucchini Coffee Cake that tastes like it came straight from a bakery—but it’s made right in your kitchen.
Step-by-Step Instructions for Cinnamon Sugar Zucchini Coffee Cake
One of the best parts about this Cinnamon Sugar Zucchini Coffee Cake recipe is that it’s truly beginner-friendly. Even if you don’t bake often, these steps are straightforward, forgiving, and designed to give you bakery-style results right at home. Grab your mixing bowl, and let’s bake together!
Step 1: Preheat the Oven and Prepare Your Pan
Start by setting your oven to 325°F (163°C). While it’s heating, grease a 9×13-inch baking dish with either butter or non-stick spray. I’ve learned the hard way that rushing this step can lead to sticking—and trust me, you don’t want to wrestle a gorgeous coffee cake out of the pan.
Pro Tip: If you love neat slices for serving at brunch or holidays, you can also line the pan with parchment paper.
Step 2: Prep the Zucchini
Grate about 1 1/2 cups of zucchini using a box grater or a food processor. Once grated, the most important part is squeezing out the excess water. Wrap the zucchini in a clean kitchen towel or paper towels and press firmly. This prevents the batter from turning soggy and keeps your Cinnamon Sugar Zucchini Coffee Cake light and fluffy.
Want more zucchini goodness? You’ll also enjoy my Pecan Zucchini Bundt Cake—it’s another cozy favorite that makes great use of summer zucchini.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together:
- 1 1/3 cups brown sugar
- 1/3 cup oil
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Stir until smooth. This mixture will look creamy and smell amazing already—kind of like caramel meets vanilla.
Step 4: Add the Dry Ingredients
In goes the structure! Gradually add 2 1/2 cups all-purpose flour and 1 teaspoon baking soda into the wet mixture. Stir gently with a wooden spoon or spatula. Be careful not to overmix—if you keep stirring, you’ll end up with a dense cake instead of the soft, pillowy crumb we’re aiming for.
Step 5: Fold in the Zucchini and Orange Zest
Now for the fun part. Gently fold the grated zucchini and optional orange zest into the batter. At this stage, the batter will feel thick, but don’t worry—while baking, the zucchini releases just enough moisture to make the cake perfectly tender.
Tip: Folding means stirring gently from the bottom up, which helps keep the batter airy.
Step 6: Make the Cinnamon-Sugar Topping
In a small bowl, combine 1 cup white sugar, 1 1/2 teaspoons cinnamon, and 2 tablespoons softened butter. Use a fork, your fingers, or even a food processor until the mixture looks crumbly. This topping is what gives your Cinnamon Sugar Zucchini Coffee Cake that irresistible golden crust.
Step 7: Layer the Batter and Topping
Pour half the cake batter into your prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the top. Then, repeat with the remaining batter and finish with the rest of the topping. Think of it as creating a cinnamon-sugar sandwich with cake batter—it’s pure magic once baked.
Step 8: Bake the Cake
Slide the pan into your preheated oven and bake for about 45 minutes. You’ll know it’s ready when the top is golden brown and slightly crisp, and the cake springs back when you press it lightly. A toothpick inserted into the center should come out clean or with just a few crumbs.
And oh—the smell. Warm cinnamon drifting through your kitchen is enough to make the neighbors jealous.
Step 9: Cool and Serve
Patience, friend! Let your Cinnamon Sugar Zucchini Coffee Cake cool in the pan for at least 15–20 minutes before slicing. This gives the flavors time to settle and makes cutting neat squares so much easier.
Serve it warm with coffee for breakfast, or save a slice for an afternoon treat with tea. If your family is anything like mine, don’t be surprised if half the pan disappears before you sit down. 😉
Tips and Tricks for Perfect Coffee Cake
- Don’t skip squeezing the zucchini—too much liquid = soggy cake.
- Mix gently—overmixing makes it dense instead of fluffy.
- Room temp ingredients help everything blend smoothly.
- Test for doneness with a toothpick to avoid underbaking.
- Bonus: This cake freezes beautifully! Wrap slices individually for easy grab-and-go treats.
Storage
- Counter: Store covered for 2–3 days.
- Fridge: Keeps well for up to 5 days.
- Freezer: Freeze slices for up to 2 months—just reheat in the microwave or oven.
FAQs
Does zucchini make the cake taste weird?
Not at all! It just keeps the cake moist—no veggie taste.
Can I make it gluten-free?
Yes, just swap in a good GF flour blend.
What’s the best way to serve it?
With hot coffee in the morning or a glass of cold milk for dessert.
Conclusion
This Cinnamon Sugar Zucchini Coffee Cake is the kind of recipe that makes you feel like a kitchen rockstar without the stress. Moist, sweet, spiced, and with that satisfying crumbly topping—it’s pure comfort in a pan. Bake it once, and I bet it’ll find a permanent place in your recipe box.
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Print
Cinnamon Sugar Zucchini Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist, fluffy, and layered with a crunchy cinnamon-sugar topping, this Cinnamon Sugar Zucchini Coffee Cake is the perfect way to use up summer zucchini while bringing cozy fall vibes to your kitchen.
Ingredients
For the Cake:
Brown Sugar (1 1/3 cups)
Oil (1/3 cup)
Egg (1 large)
Buttermilk (1 cup)
Vanilla Extract (1 teaspoon)
Salt (1/4 teaspoon)
All-Purpose Flour (2 1/2 cups)
Baking Soda (1 teaspoon)
Zucchini (1 1/2 cups, grated and squeezed dry)
Orange Zest (1 tablespoon, optional)
For the Cinnamon-Sugar Topping:
White Sugar (1 cup)
Ground Cinnamon (1 1/2 teaspoons)
Butter (2 tablespoons, softened)
Instructions
1. Preheat the oven to 325°F (163°C) and grease a 9×13-inch baking dish or line with parchment paper.
2. Grate 1 1/2 cups of zucchini and squeeze out excess moisture using a clean towel or paper towels. Set aside.
3. In a large bowl, whisk together brown sugar, oil, egg, buttermilk, vanilla extract, and salt until smooth.
4. Gradually add flour and baking soda to the wet ingredients, stirring gently until just combined. Do not overmix.
5. Fold in the grated zucchini and optional orange zest until evenly incorporated.
6. In a small bowl, mix sugar, cinnamon, and softened butter for the topping until crumbly.
7. Spread half of the batter into the prepared pan. Sprinkle half the cinnamon-sugar topping over the batter.
8. Repeat with the remaining batter and finish with the remaining topping.
9. Bake for about 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
10. Cool in the pan for 15–20 minutes before slicing. Serve warm or at room temperature.
Notes
This coffee cake keeps well at room temperature in an airtight container for up to 3 days or refrigerated for longer freshness. It also freezes beautifully—just slice and wrap individually. Try swapping in part whole wheat flour for extra heartiness or adding chopped nuts to the topping for crunch.
