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.
Ingredients
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 (do not drain)
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) cold unsalted butter, cubed
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan.
Make the crumb topping by mixing brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Chill.
Mix dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
Whisk wet ingredients: granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
Add zucchini to wet mix. Stir to combine.
Combine dry and wet ingredients until just mixed. Do not overmix.
Layer the cake: Half the batter → cinnamon swirl → remaining batter → spread evenly.
Top with crumb mixture and lightly press down.
Bake for 40–50 minutes or until a toothpick comes out clean.
Cool in pan for 20 minutes. Slice and serve warm or room temp.
Notes
Do not drain the zucchini—its moisture is crucial.
Chill the crumb topping for a better texture.
Add nuts, chocolate chips, or a glaze for variation.
Replace half the oil with applesauce for a lighter version.
Use gluten-free 1:1 flour if needed.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 16 servings)
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 45 mg
Keywords: zucchini coffee cake, cinnamon zucchini cake, moist zucchini cake, coffee cake with crumble, vegetable dessert recipe