Cinnamon Zucchini Coffee Cake Recipe

If you’ve never tried Cinnamon Zucchini Coffee Cake, prepare to fall head over heels in love with your morning (or afternoon) routine! This cake is fabulously moist, bursting with comforting cinnamon, and gets an irresistible tenderness from shreds of fresh zucchini. And that crumbly cinnamon streusel layer? It’s the stuff breakfast legends are made of. Whether you enjoy this as a treat with coffee, bring it to brunch, or sneak a slice in the afternoon, this Cinnamon Zucchini Coffee Cake will become your new household favorite!

this Recipe

Ingredients You’ll Need

Every ingredient in this cake plays an important part, bringing its own flavor, texture, or magic. Here’s what you need, plus a few tips I’ve learned for making the best Cinnamon Zucchini Coffee Cake, every time.

• All-purpose flour: The sturdy base of the cake, creating a tender but substantial crumb.
• Baking powder: Gives the cake its beautiful rise and fluffiness.
• Baking soda: Adds extra lift and helps with browning.
• Salt: Just a touch sharpens the flavors and balances the sweetness.
• Ground cinnamon: The key spice, warming up every bite with that signature cozy aromatic finish.
• Unsalted butter (softened): Creams beautifully for a silky base and adds rich flavor.
• Granulated sugar: Sweetens the cake perfectly without overpowering the cinnamon or zucchini.
• Eggs: Bind everything together and help yield a sturdy slice.
• Vanilla extract: Enhances the overall flavor and brings in a subtle, welcoming depth.
• Shredded zucchini (moisture squeezed out): The secret to all that tenderness—just be sure to squeeze out as much liquid as you can!
• Sour cream: Makes the cake moist and slightly tangy, which pairs beautifully with the sweet and spicy notes.
• Chopped walnuts (optional): For just a little crunch in every bite—skip these if you’re nut-free or just wanting a more classic coffee cake texture.
• Brown sugar (for streusel): Brings a deep, caramelly sweetness to the crumbly topping.
• Ground cinnamon (for streusel): Carries all that warm, spicy flavor to the top layer.
• All-purpose flour (for streusel): Helps give structure to the buttery crumb topping.
• Unsalted butter (cold, cubed, for streusel): Once cut in, these chilly little cubes melt into the oven, creating those perfect, irresistible loose crumbs.

How to Make Cinnamon Zucchini Coffee Cake

Step 1: Prep Your Pan and Oven

Start off on the right foot by preheating your oven to 350°F (175°C), and greasing and flouring a 9×9-inch baking pan. This helps the Cinnamon Zucchini Coffee Cake release easily and gives the outer edges that gentle golden touch.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures they’re evenly distributed, so every slice rises perfectly and is packed with cozy cinnamon flavor.

Step 3: Cream the Butter and Sugar

In a large bowl, use a mixer to cream together softened butter and granulated sugar until the mixture is light and fluffy. This aerates the butter, giving the cake its delicate crumb and sweet richness.

Step 4: Add Eggs and Vanilla

Beat in your eggs one at a time (don’t rush!) so the batter stays smooth. Stir in the vanilla extract for that extra layer of bakery-style aroma.

Step 5: Mix in Zucchini and Sour Cream

Next, gently fold in the shredded (and well-drained!) zucchini along with the sour cream. The zucchini melts away in the bake, leaving the Cinnamon Zucchini Coffee Cake incredibly moist and tender, while the sour cream deepens the flavor.

Step 6: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, stirring until just combined. Don’t over-mix! This step is key for staying light and fluffy. If you like a bit of crunch, now’s the time to fold in the walnuts.

Step 7: Prepare the Cinnamon Streusel Topping

For the starry top: Mix brown sugar, cinnamon, and flour in a small bowl. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture looks like thick, sandy crumbs. This creates that iconic bakery-style streusel we all love.

Step 8: Assemble and Bake

Spread the batter evenly into your prepared pan, then generously sprinkle the cinnamon streusel all over the top. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean and your house smells absolutely phenomenal!

Step 9: Cool and Slice

Let your Cinnamon Zucchini Coffee Cake cool in the pan before slicing. This helps keep every piece intact and lets the flavors fully settle in. Brew some coffee, cut a generous square, and prepare to swoon.

How to Serve Cinnamon Zucchini Coffee Cake

Garnishes

A classic dusting of powdered sugar instantly transforms this cake into a bakery-worthy treat. If you’re feeling extra fancy, a drizzle of vanilla glaze adds just the right touch of luxe. A few walnut halves or a sprinkle of cinnamon on top also look beautiful and add a pop of texture.

Side Dishes

Pair your Cinnamon Zucchini Coffee Cake with a mug of fresh-brewed coffee or chai for classic comfort, or serve with Greek yogurt and a handful of berries for a wholesome breakfast spread. It’s also delicious alongside a fruit salad or a glass of cold milk for those after-school, homey vibes.

Creative Ways to Present

For a special occasion brunch, cut the cake into petite squares and arrange them elegantly on a platter, garnished with edible flowers or thin apple slices. You can even stack layers with a little whipped cream in between for an unexpected dessert twist. This Cinnamon Zucchini Coffee Cake is stunning served warm with a scoop of vanilla ice cream for an after-dinner treat.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic or foil, or stash it in an airtight container at room temperature for up to two days. Beyond that, move it to the fridge where it will stay perfectly moist for up to five days—just let slices come to room temperature before serving for the best flavor.

Freezing

This Cinnamon Zucchini Coffee Cake freezes beautifully! Cut it into individual slices, wrap well in plastic, and store in a freezer-safe bag or container for up to three months. Thaw slices overnight in the refrigerator or gently warm in the microwave when you crave a quick treat.

Reheating

Pop a slice of your refrigerated or thawed cake in the microwave for about 10–15 seconds, or reheat in a 300°F oven for 5–10 minutes to revive that freshly-baked softness and bring the streusel’s buttery aroma back to life.

FAQs

Can I use whole wheat flour for this recipe?

Absolutely! You can swap half the all-purpose flour for whole wheat flour for a heartier, nuttier cake. Just know it may be a touch denser, so consider adding a splash of milk if the batter feels too thick.

Do I really need to squeeze out the zucchini?

Yes, for the best texture, it’s important to remove as much excess moisture as possible from your shredded zucchini. If left wet, your Cinnamon Zucchini Coffee Cake could turn out soggy rather than tender.

Can this recipe be made gluten-free?

Yes! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. Be sure to check that your baking powder and other ingredients are certified gluten-free as well.

What can I use instead of walnuts?

If nuts aren’t your thing, simply leave them out, or try swapping in pecans, chocolate chips, or even dried cranberries for a tasty twist. The cake is delicious with or without add-ins!

Does this freeze well with the streusel topping?

It sure does! The streusel will stay crumbly after freezing and reheating, so don’t hesitate to freeze your Cinnamon Zucchini Coffee Cake for easy breakfasts or snacks down the line.

Final Thoughts

I can’t wait for you to try this Cinnamon Zucchini Coffee Cake for yourself. Whether you’re baking for a lazy Sunday, a special brunch, or simply to make the day a little bit sweeter, this recipe is sure to hit the spot. There’s nothing quite like the joy of sharing a homemade treat—so pull out your apron and bake up some unforgettable comfort!

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