Name: Cinnamon Zucchini Coffee Cake: Moist, Spiced, and Incredibly Delicious
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 1/2 cups (300g) all-purpose flour; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup (200g) granulated sugar; 1/2 cup (100g) packed brown sugar; 3 large eggs; 1 cup (240ml) vegetable oil or melted coconut oil; 2 teaspoons vanilla extract; 2 cups (250g) grated zucchini (do not drain); 1/2 cup (100g) brown sugar; 2 teaspoons ground cinnamon; ; 1/2 cup (100g) brown sugar; 1/3 cup (40g) all-purpose flour; 1 teaspoon cinnamon; 1/4 cup (60g) cold unsalted butter, cubed

There’s nothing better than the aroma of cinnamon and sugar baking in the oven—except maybe when it’s wrapped around a rich, moist slice of homemade coffee cake. Now, add in the subtle texture and moisture of shredded zucchini, and you’ve got a game-changing dessert (or breakfast) that hits all the right notes. Cinnamon Zucchini Coffee Cake is the kind of comforting bake that surprises everyone. You can’t taste the zucchini, but you’ll appreciate how tender and flavorful it makes every bite.

Whether you’re drowning in garden zucchini or just want to sneak vegetables into a sweet treat, this recipe is a must-bake. No complicated steps, no yeast, no special tools—just a beautifully spiced, crumb-topped cake that’s perfect with your morning coffee or a scoop of ice cream at night.

Ingredients

Here’s everything you’ll need to make one 9×13-inch Cinnamon Zucchini Coffee Cake. It serves about 12–16 people.

For the Cake:

2 1/2 cups (300g) all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (200g) granulated sugar
1/2 cup (100g) packed brown sugar
3 large eggs
1 cup (240ml) vegetable oil (or melted coconut oil)
2 teaspoons vanilla extract
2 cups (250g) grated zucchini (don’t squeeze out moisture)

For the Cinnamon Sugar Swirl:

1/2 cup (100g) brown sugar
2 teaspoons ground cinnamon

For the Crumb Topping:

1/2 cup (100g) brown sugar
1/3 cup (40g) all-purpose flour
1 teaspoon cinnamon
1/4 cup (60g) unsalted butter, cold and cubed

Instructions

Follow these steps for a flawless, moist, cinnamon-spiced zucchini coffee cake:

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy cleanup.

Step 2: Prepare the Crumb Topping

In a small bowl, mix the brown sugar, flour, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to crumble the mixture until it resembles wet sand. Set aside in the fridge to keep it cold.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps distribute the spices and leavening evenly.

Step 4: Combine the Wet Ingredients

In a separate large bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and glossy.

Step 5: Add the Zucchini

Stir the grated zucchini into the wet ingredients. Do not drain the zucchini—the moisture keeps the cake extra soft.

Step 6: Mix the Batter

Gradually stir the dry ingredients into the wet mixture. Mix until just combined; do not overmix. The batter will be thick.

Step 7: Layer and Swirl

Pour half the batter into your prepared baking pan. Sprinkle the cinnamon sugar swirl mixture evenly over the batter. Then, pour the remaining batter on top and spread it gently with a spatula. You can swirl lightly with a knife for a marble effect, but it’s optional.

Step 8: Add the Crumb Topping

Sprinkle the chilled crumb topping evenly over the top layer of batter.

Step 9: Bake

Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and set.

Step 10: Cool and Serve

Let the cake cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature.

Conservation and Storage

This coffee cake keeps well, making it ideal for make-ahead breakfasts or snack prep.

Room temperature: Store tightly wrapped or in an airtight container for up to 3 days.
Refrigerator: Stays fresh for up to 6 days. Bring to room temperature or microwave for 15 seconds before serving.
Freezer: Freeze whole or in slices for up to 2 months. Wrap in plastic wrap and then foil or place in a freezer-safe container. Thaw at room temp or microwave gently.

Variations

Looking to change things up? Here are some delicious tweaks:

Add Nuts: Stir 1/2 cup chopped walnuts or pecans into the batter or topping for extra crunch.
Add Chocolate Chips: Fold 1/2 to 3/4 cup chocolate chips into the batter. Cinnamon and chocolate pair surprisingly well.
Glaze It: Mix powdered sugar with a splash of milk and vanilla, then drizzle over the cooled cake for added sweetness and visual appeal.
Make It Healthier: Replace half the oil with applesauce and reduce the sugar slightly.
Make it Gluten-Free: Use a 1:1 gluten-free flour blend. Add 1/2 teaspoon xanthan gum if your mix doesn’t contain it.

Serving Suggestions

This cake shines in many settings. Here’s how to enjoy it at its best:

Breakfast or Brunch: Serve it warm with a cup of black coffee, chai, or spiced tea.
Dessert: Add whipped cream or a scoop of vanilla ice cream.
On-the-Go Snack: Slice and wrap individually for easy lunchbox or picnic treats.
Gifting: Bake in disposable pans and gift during zucchini season or holidays.
Topping Upgrade: Add a light dusting of powdered sugar right before serving for a bakery-style finish.

Tips for Perfecting the Cake

Want professional results? Use these practical tips:

Don’t squeeze the zucchini: Its moisture is key to texture. Just grate and toss it in.
Use fresh spices: Old cinnamon or nutmeg loses flavor. Use fresh for maximum aroma.
Chill the crumb topping: Cold butter ensures a crispy, bakery-style crumble.
Don’t overmix the batter: It toughens the cake. Mix until just combined.
Check early: Start checking doneness around 40 minutes with a toothpick. Don’t overbake.

Conclusion

Cinnamon Zucchini Coffee Cake is proof that simple ingredients—like garden zucchini and pantry staples—can come together to create something extraordinary. The zucchini adds subtle moisture, the cinnamon swirl brings warm spice, and the buttery crumb topping ties it all together into a cake that works for breakfast, dessert, or anything in between.

Whether you’re baking for a weekend brunch, using up extra zucchini, or just craving a no-fuss sweet treat, this recipe will become a go-to. It’s forgiving, customizable, and irresistibly good.

So go ahead—bake it once, and you’ll find yourself making it again every time zucchini season rolls around.

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Cinnamon Zucchini Coffee Cake: Moist, Spiced, and Incredibly Delicious

Author: hafsahafsa
Total Time: 65 minutes
Yield: 12–16 servings 1x
Diet: Vegetarian

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Description

A soft, moist, and warmly spiced cinnamon zucchini coffee cake topped with a buttery crumble. Perfect for breakfast, dessert, or a midday treat. Made with pantry staples and garden-fresh zucchini—no yeast, no fuss.