There’s something special about the smell of cinnamon filling your kitchen early in the morning. For me, this Cinnamon Zucchini Coffee Cake brings back memories of baking in my grandmother’s sunny kitchen. She always found a way to sneak vegetables into dessert, and zucchini was her secret weapon. This recipe is soft, spiced, and topped with a cinnamon-sugar crumble that pairs perfectly with a fresh cup of coffee. Whether you’re a garden grower with an abundance of zucchini or just craving a simple homemade cake, this cozy bake is guaranteed to impress. Let’s dig into how this cake brings comfort to every slice.
Cinnamon Zucchini Coffee Cake: A Deliciously Moist Morning Treat
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A nostalgic twist on a coffee cake classic
Zucchini might not be the first thing you think of for a cake, but it makes this Cinnamon Zucchini Coffee Cake incredibly moist without adding any strong veggie flavor. In fact, it blends so well into the batter that you’d never guess it’s packed with over two cups of it. The result is a melt-in-your-mouth texture with the warmth of cinnamon shining through in every bite. The topping—a sweet cinnamon crumble—is what really takes this cake to the next level. It’s golden and crisp, just the right contrast to the tender cake underneath.
This dish has become one of my favorite ways to use up summer zucchini, especially after making a big batch of zucchini bread or lemon zucchini bread. It’s a bit like sneaking a vegetable into your morning treat and loving every moment of it.
Perfect for mornings, gatherings, or afternoon coffee breaks
What makes this Cinnamon Zucchini Coffee Cake a standout is its versatility. You can serve it warm for breakfast, tuck it into a brunch spread, or enjoy a chilled slice as a midday snack. It travels well too, making it an ideal bake for sharing with neighbors, bringing to potlucks, or prepping ahead for busy weeks. If you’re hosting weekend guests, serve this alongside some strawberry scones for a rustic breakfast spread they’ll remember.
I’ve even paired this cake with lightly sweetened whipped cream or a drizzle of glaze when I want to dress it up for dessert. It never disappoints—especially when I use up garden-fresh zucchini straight from the yard. Whether you’ve got a surplus of zucchini or just need a new coffee cake idea, this recipe is a keeper.
How to Make Cinnamon Zucchini Coffee Cake Step-by-Step
This Cinnamon Zucchini Coffee Cake is surprisingly easy to make with basic pantry ingredients. The zucchini adds incredible moisture while the cinnamon crumble topping delivers that signature coffee cake texture we all love. Whether you’re baking for a weekend breakfast or prepping ahead for the week, this recipe is a reliable go-to.
Simple ingredients, maximum flavor
Here’s everything you need to bring this coffee cake to life:
- All-purpose flour: the structure of the cake.
- Baking powder: gives the cake its light, tender crumb.
- Cinnamon: for that warm spice in both the batter and crumble topping.
- Granulated sugar & brown sugar: sweetens the cake and the topping with depth.
- Zucchini: the key to that moist texture—no need to peel it!
- Egg, milk & oil: for richness and binding.
Before you begin, shred your zucchini and press out any excess moisture using a clean towel or paper towel. This ensures your cake is moist—not soggy.
The cinnamon sugar crumble on top is similar to the one I use in my southern peach crumb cake, giving it a perfectly sweet and slightly crunchy texture on top.
Baking and serving tips for the perfect slice
To make the cake, simply whisk together the dry ingredients and combine the wet ones separately. Gently fold in the shredded zucchini and pour into your prepared pan. Sprinkle the crumble topping evenly over the batter, and bake for 30–35 minutes at 350°F. You’ll know it’s done when a toothpick comes out clean from the center.
Here’s a pro tip: Let the cake cool slightly before cutting, so the topping sets beautifully and doesn’t crumble apart. For even more fall-inspired flavor, add a pinch of nutmeg or cloves into the batter—or swap half the all-purpose flour for whole wheat for a heartier texture.
You can even turn this into muffins by baking in a muffin tin and reducing the bake time to about 20 minutes. They’re perfect for grab-and-go breakfasts or tucking into lunchboxes. Just like these cinnamon sugar baked peaches, this cake hits the perfect balance of sweet and spiced.
Storage, Freezing & Make-Ahead Tips for Cinnamon Zucchini Coffee Cake
One of the best things about this Cinnamon Zucchini Coffee Cake—besides the cozy flavor—is how well it stores and freezes. Whether you’re meal prepping for busy mornings or saving leftovers, this cake stays fresh and flavorful with minimal effort.
How to store for freshness all week
Once the cake has fully cooled, cover it tightly with foil or transfer it to an airtight container. It can be left at room temperature for 2–3 days, but I personally prefer storing it in the fridge, especially during warmer months. In the refrigerator, it keeps beautifully for up to 5 days.
To serve, just warm up individual slices in the microwave for 10–15 seconds. It’s just as comforting as when it was freshly baked. I often enjoy it with a side of fruit or a spoonful of classic peach jam for an extra treat.
Freezing and make-ahead instructions
Need to freeze it? No problem. After baking and cooling, wrap individual slices in parchment paper, then place them in a zip-top freezer bag. You can also freeze the whole cake, tightly wrapped in plastic and foil. It will keep for up to 2 months.
To thaw, leave slices at room temperature for 1–2 hours, or reheat directly from frozen in the microwave. This make-ahead option has saved me many times when guests pop by or when I just want something homemade without turning on the oven.
This method is similar to how I prep my summer berry poke cake in advance slice, store, and enjoy later without sacrificing taste or texture.
Variations, Pairings, and Creative Spins on Cinnamon Zucchini Coffee Cake
One of my favorite things about this Cinnamon Zucchini Coffee Cake is how easy it is to customize. From spiced-up batter tweaks to pairing ideas that turn it into a full-blown brunch centerpiece, this recipe is incredibly versatile.
Flavor twists and ingredient swaps
Want to add a bit more complexity? Stir in ½ teaspoon of nutmeg or cardamom with the cinnamon for a deeper spice profile. Chopped walnuts or pecans in the crumble topping will add crunch and a nutty finish—something I borrowed from my German cherry crumb cake recipe.
If you love fruit in your bakes, mix in a handful of chopped apples or blueberries with the batter. They pair perfectly with the cinnamon and zucchini combo and create small bursts of sweetness.
For a more wholesome option, swap out ½ cup of the all-purpose flour for almond flour or oat flour. You can also reduce the sugar slightly and let the natural sweetness of the zucchini shine through.
Perfect pairings for brunch and beyond
This cake pairs well with so many things. Serve warm slices with freshly brewed coffee or a chai latte for a cozy morning treat. For brunch, I love offering it next to fruit-forward options like peach cobbler cheesecake fruit salad or a simple bowl of peach muffins.
Want to turn it into dessert? Drizzle with a light glaze made from powdered sugar and milk, or serve with a scoop of vanilla ice cream. The balance of warm spice and creamy sweetness is unbeatable.
For even more breakfast inspiration, check out these lemon blueberry bread and zucchini bread recipes—they’re just as comforting and crowd-pleasing.
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Cinnamon Zucchini Coffee Cake: A Deliciously Moist Morning Treat
- Total Time: 45 mins
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
Moist, spiced Cinnamon Zucchini Coffee Cake with a cinnamon sugar crumble—perfect for breakfast or a comforting snack.
Ingredients
1 ½ cups (186g) all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cup (150g) granulated sugar
¼ cup (60ml) vegetable oil
1 large egg
½ cup (118ml) milk
2 cups (approx 206g) shredded zucchini
½ cup (100g) packed brown sugar
1 tablespoon (8g) all-purpose flour
1 teaspoon cinnamon
2 tablespoons (28g) butter, melted
Instructions
1. Preheat oven to 350°F. Spray an 8×8 or 9×9 inch pan with cooking spray.
2. Whisk flour, baking powder, salt, and cinnamon together in a medium bowl.
3. In a large bowl, mix sugar, oil, and egg. Stir in milk.
4. Add dry ingredients into the wet and stir just until combined.
5. Fold in shredded zucchini.
6. Pour batter into prepared pan.
7. In a small bowl, mix brown sugar, flour, cinnamon, and melted butter.
8. Sprinkle crumble mixture evenly over the batter.
9. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
10. Let cool slightly before slicing and serving.
Notes
Shred zucchini with skin on; no need to peel.
Pat excess moisture from zucchini before mixing into batter.
Great served warm or cold. Add a light glaze for dessert.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 216
- Sugar: 22g
- Sodium: 127mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg
FAQs About Cinnamon Zucchini Coffee Cake
Can you taste the zucchini in this coffee cake?
Not at all! The zucchini adds incredible moisture, but its flavor is completely masked by the cinnamon and sugar. It’s like a secret healthy boost in every bite.
Do I need to peel the zucchini first?
Nope! Leave the skin on. It softens while baking and adds tiny green flecks that look beautiful in the cake. Just shred and lightly squeeze to remove excess moisture.
Can I make this cake dairy-free?
Yes! Swap the milk for almond or oat milk and use a plant-based butter in the crumb topping. The texture remains soft and flavorful.
How do I know when the cake is fully baked?
Check with a toothpick in the center—if it comes out clean, it’s ready. The top should look golden and slightly crisp from the crumble.
Conclusion: Why This Cinnamon Zucchini Coffee Cake Belongs in Your Recipe Box
This Cinnamon Zucchini Coffee Cake is more than just a clever way to use up extra zucchini—it’s a cozy, spiced treat that brings warmth to any table. Whether you’re baking for brunch, a quiet morning at home, or sharing something sweet with neighbors, this cake fits every occasion.
With simple ingredients, easy steps, and endless customization, it’s a recipe you’ll come back to again and again—just like my go-to peach muffins and strawberry scones. So preheat that oven and make your kitchen smell like cinnamon magic. Trust me, one bite and you’ll be hooked.
