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Zucchini Coffee Cake

This Zucchini Coffee Cake combines fresh shredded zucchini, warm cinnamon, vanilla, and a buttery crumb topping. The zucchini keeps the cake moist and tender without overpowering its sweet, cozy flavor. It makes an easy breakfast, brunch treat, or afternoon dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 370 kcal

Equipment

  • Mixing bowl
  • small mixing bowl
  • electric mixer
  • Box Grater
  • Measuring cups
  • Measuring Spoons
  • whisk
  • Spatula,
  • 8-inch Square Baking Pan
  • parchment paper
  • baking sheet
  • oven
  • wire rack
  • Freezer

Ingredients
  

Zucchini Coffee Cake

  • All-purpose flour — 1 1/2 cups (180 g)
  • Granulated sugar — 3/4 cup (150 g)
  • Unsalted butter — 1/2 cup (113 g), softened
  • Large eggs — 2 (100 g), room temperature
  • Sour cream — 1/2 cup (120 g)
  • Milk — 1/4 cup (60 ml), room temperature
  • Vanilla extract — 1 teaspoon (5 ml)
  • Fresh zucchini — 1 1/2 cups (180 g), finely shredded and lightly squeezed
  • Baking powder — 1 teaspoon (4 g)
  • Baking soda — 1/2 teaspoon (2.5 g)
  • Ground cinnamon — 1 teaspoon (3 g)
  • Salt — 1/4 teaspoon (1.5 g)

Crumb Topping

  • All-purpose flour — 1/2 cup (60 g)
  • Brown sugar — 1/3 cup (67 g)
  • Unsalted butter — 1/4 cup (57 g), melted
  • Ground cinnamon — 1/2 teaspoon (1.5 g)
  • Chopped walnuts — 1/3 cup (35 g), optional

Optional Finishing

  • Powdered sugar — 2 tablespoons (15 g), optional
  • Vanilla glaze — 2 tablespoons (30 ml), optional
  • Semi-sweet chocolate chips — 1/3 cup (57 g), optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang for easy removal.
  • Finely shred the zucchini and gently squeeze out excess moisture. Keep some moisture in the zucchini because it helps create a tender cake.
  • Whisk flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl. This distributes the dry ingredients evenly.
  • Beat softened butter and granulated sugar until light and creamy. Add the eggs one at a time, mixing well after each addition.
  • Mix in sour cream, milk, and vanilla until smooth. Add the dry ingredients gradually and fold gently until just combined.
  • Fold the shredded zucchini gently into the batter. Stop mixing as soon as the zucchini distributes evenly to keep the cake tender.
  • Spread the batter evenly into the prepared pan and smooth the surface with a spatula.
  • Make the crumb topping by combining flour, brown sugar, cinnamon, and melted butter. Stir until coarse crumbs form, then add walnuts if using.
  • Scatter the crumb mixture evenly over the batter. Press a few larger crumbs gently into the surface so the topping stays intact during baking.
  • Bake for 38 to 45 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
  • Cool the cake in the pan for 15 minutes. Lift it out using the parchment and transfer it to a wire rack.
  • Slice while slightly warm for a soft, tender texture or cool completely for cleaner slices and a firmer, slightly crisp crumb topping.
  • Dust with powdered sugar or drizzle with vanilla glaze if desired. Add chocolate chips before baking for a sweeter, richer variation.
  • Serve with coffee, tea, whipped cream, or Greek yogurt. Enjoy immediately for the softest texture.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring chilled slices toward room temperature before serving.
  • Freeze individually wrapped slices for up to 2 months. Thaw overnight in the refrigerator or at room temperature before gently warming.

Notes

Do not squeeze the zucchini completely dry because some moisture keeps the cake soft. For a softer crumb, avoid overmixing and remove the cake when the tester shows a few moist crumbs. Cool completely for cleaner slices and a firmer topping. Customize with walnuts, pecans, chocolate chips, cardamom, nutmeg, extra cinnamon, orange zest, vanilla glaze, or a small amount of espresso powder. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices for up to 2 months. Thaw completely before reheating and do not refreeze previously thawed portions.
Keyword Bristle Cookie, Ice Cream Cookie, Zucchini Coffee Cake, Zucchini Coffee Cake Recipe, Zucchini Crumb Cake