Zucchini coffee cake sounds suspiciously healthy, but thankfully it still tastes like dessert. I fold shredded zucchini into tender cake, add warm cinnamon, and finish everything with buttery crumbs. My husband reaches for seconds, my picky child ignores the green bits, and I quietly celebrate. Honestly, everyone wins before breakfast ends.
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.
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.
