Cinnamon Zucchini Coffee Cake Recipe
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This cinnamon zucchini coffee cake recipe is the perfect way to enjoy zucchinis. It has a cinnamon layer in the center of the cake and a crumb topping. The cinnamon flavors go perfectly with the zucchini, and it makes for the best sweet breakfast, dessert or snack.
August is here and zucchinis are in season! So of course I need to make a zucchini coffee cake! What better use of zucchini than a sweet cinnamon coffee cake packed with shredded zucchini? I can’t think of many! I have done zucchini bread in the past, and it is always a hit with the family. But my love for coffee cake inspired me for this recipe.
And just like the zucchini bread, my family loved this recipe! My four-year-old who avoids most vegetables (zucchini is technically a fruit, but I still categorize it as a veggie) was hesitant about the zucchini but was obsessed with this coffee cake once she tried it! She even said it was better than she had expected. So even though this is a sweet treat, it is a great way to sneak in those veggies for the picky eaters.
Why you will love this cinnamon zucchini coffee cake recipe
Seasonal Ingredients: Although you should be able to get zucchini year-round, it is in season in summer, making it great time to take advantage of baking with it!
Cinnamon Layers: There is a cinnamon layer in the center of this coffee cake as well as a crumb topping, packing in all the extra cinnamon flavor!
Family Friendly: My whole family loved this zucchini coffee cake! And I love it adds some hidden zucchini in it for my little picky eaters.
Easy: This coffee cake recipe is really easy to make and does not require any special ingredients or baking tools. You can get all the prep work done in about 10 minutes. The rest of the time it will baking in the oven, making your home smell like pure goodness.
Does coffee cake have coffee in the recipe?
No, despite the name coffee cake, the recipe typically does not contain any coffee. It gets the name coffee cake because it is traditionally served with coffee. And I can fully attest that this zucchini coffee cake is a match made with a cup of coffee in the morning!
What you will need to make this coffee cake
Zucchinis: The real star of this coffee cake! You will need 2 cups of shredded zucchini, which is roughly 2 medium zucchinis.
Greek Yogurt: This helps keep the coffee cake moist. You can replace with sour cream or a dairy free yogurt. Just be sure to use a plain yogurt.
Neutral oil: A neutral oil, such as avocado, canola or vegetable oil, help keep this coffee cake moist.
Milk: Another layer of moisture. You can replace with a plant-based milk, such as almond or oat.
Eggs: Provides structure to the cake.
Vanilla Extract: Adds to the flavor of the cake.
Sugar: Cane sugar provides the perfect amount of sweetness.
All-purpose flour: All you need is an all-purpose flour for this coffee cake. If you need to make this recipe gluten-free, use a 1:1 ratio gluten-free flour.
Salt: Enhances the flavors.
Cinnamon: A touch if cinnamon goes into the cake batter to compliment the zucchini.
Baking powder and soda: The leavening agents to help this cake rise.
Crumb topping: The crumb topping is made up of all-purpose flour, brown sugar cinnamon, and butter. If making gluten-free, replace the all-purpose flour with 1:1 ratio gluten-free flour.
Tips and tricks
- Don’t forget to gently squeeze out some of the liquid from the shredded zucchini. You do not have to crazy here and remove all the liquid, just a little. Too much liquid from the zucchini could cause the coffee cake to come out dense. But some adds moisture!
- When adding the dry and wet ingredients together, stir until just combined and be careful to not overmix. Overmixing can cause the cake to be dense.
- You might need a spatula, icing spatula or regular spatula to gently spread out the cake batter after adding it over the cinnamon sugar center. The batter is not too thick, but it will need a little encouragement to spread out evenly.
- Be careful to not over bake the coffee cake. You will want to pull the cake from the oven just as the batter is set and toothpick comes out clean.
- You can store this coffee cake on the counter at room temperature in an airtight container for about 2 days or 3-4 in the refrigerator.
If you give this cinnamon zucchini coffee cake recipe a try, let me know your thoughts in the comments below!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love this zucchini coffee cake as much as we do!
Cinnamon Zucchini Coffee Cake Recipe
Ingredients
- 1 3/4 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/2 C. Sugar
- 1/2 C. Cooking Oil (such as avocado oil)
- 2 eggs
- 1/2 C. Milk
- 1/2 C. Greek Yogurt
- 1 tsp. Vanilla extract
- 1 tsp. Cinnamon
- 2 C. Zucchini (grated)
Crumb topping and center:
- 1/2 C. All-purpose Flour
- 1/3 C. Brown sugar
- 1 Tbsp. Cinnamon
- 1/4 C. Unsalted Cold butter (cut into small pieces)
Instructions
- Preheat the oven to 350 degrees F.
- To make the crumb topping and center, stir the flour, brown sugar, and cinnamon together in a bowl. Add the cold butter and cut it into the flour mixture until it resembles coarse sand. Place in the refrigerator while you prepare the batter.
- To make the coffee cake batter, place the all-purpose flour, salt, cinnamon, baking powder, and baking soda in a medium mixing bowl. Stir together until fully combined. Set aside.
- In a separate large mixing bowl, add the eggs and sugar. Beat together using a hand mixer for about 30 seconds. Add in the Greek yogurt, milk, vanilla extract, and oil. Beat together until fully combined.
- Grate the zucchini. Using a towel, gently squeeze out some of the liquid. You do not need to remove all the extra liquid, just a little.
- Add the zucchini to the wet ingredients and fold in.
- Add the dry ingredients into the wet. Stir until just combined. Pour 3/4 of the batter into a greased 8-inch springform pan or 8-inch baking pan. Spread out the batter evenly. Sprinkle half the crumb mixture over the batter. Top with remaining 1/4 of the batter and spread out evenly. Sprinkle the remaining crumb topping over the batter evenly.
- Bake for 42-50 minutes or until the batter is set. A toothpick will come out clean once done baking. Let cool and enjoy!
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
