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.