Zucchini coffee cake is an easy summer treat to make for breakfast, brunch, or dessert. Soft vanilla zucchini cake is filled and topped with sweet cinnamon crumble.
Heather's recipe summary
Flavor/texture: Soft and moist vanilla zucchini cake is filled and topped with sweet cinnamon crumble.
Pan size: 9x9 square
Serves: 9-12 people
Similar to: Zucchini Spice Cake and Cinnamon Swirl Zucchini Bread
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Ingredients and substitutions
- Zucchini - You'll need about one medium zucchini, or 1 and ½ cups of finely shredded zucchini for this recipe. Don't squeeze the liquid from your zucchini, we're using it to add moisture to the cake batter.
- Less-sweet variation - For a less sweet cake, cut the listed crumble ingredients in half and only add the crumble to the top of the cake.
How to make zucchini coffee cake
- Add crumble ingredients to a bowl and mix until crumbles form. Set aside.
- Mix cake batter and spread half into the bottom of a greased 9x9 square pan.
- Top with half of the crumble mixture, then repeat once more for two layers each of cake batter and crumble. Layers will be thin, this is normal.
- Bake until cake reaches 210F in the center or pops back when gently pressed.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your cakes and cupcakes. Cake is done when it reaches 210F in the center. This ensures your cake is perfectly baked, not undercooked or dry.
Tips and tricks
Crumble looking dry/wet? - If your crumble is looking dry, add another tablespoon of melted butter and mix to incorporate. If your crumble is looking wet, add more flour, 1 tablespoon at a time, stirring until crumbles form.
Properly measured flour - Adding too much flour creates a dense, dry, and bland cake. For 100% accuracy every time, use a kitchen scale and the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Stir your flour to fluff it up. Gently spoon it into a measuring cup until heaping, then level off the top with a knife.
Grating zucchini - The small side of a box grater works best for grating zucchini for cake. A larger grate may add noticeable texture to your finished bake goods. Here's the box grater I use: OXO Good Grips Box Grater
Frequently asked questions
No, there's no need to peel your zucchini. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off. Once the cake has baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the batter.
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the cake.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
📖 Recipe
Zucchini Coffee Cake
Ingredients
Crumble topping
- 1 cup (120 g) all-purpose flour
- ¾ cup (160 g) brown sugar
- 6 tablespoons (85 g) unsalted butter, melted
- 2 teaspoons ground cinnamon
Cake
- 1 cup (135 g) finely shredded zucchini, do not squeeze liquid out
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
Topping
- Preheat oven to 350℉. Lightly grease a 9x9 square baking pan and set aside.
- In a bowl, add flour, brown sugar, melted butter, and cinnamon. Stir until clumps form. Mixture will look thick and crumbly. Set aside.
Cake
- To a large bowl, add shredded zucchini, granulated sugar, oil, eggs, and vanilla extract. Stir until combined.
- In a separate bowl, add flour, baking powder, and salt. Whisk to remove clumps.
- Add dry ingredients to wet ingredients and stir until just combined.
- Pour half of the batter into the prepared pan. Sprinkle half of the crumble mixture over the batter. Pour the remaining batter over the crumble layer, then top with remaining crumble.
- Bake for about 40-45 minutes, or until cake springs back when gently pressed in the center. If an indent is left, cake needs more time. For accurate results every time, use an instant read thermometer. Cake is done when it reaches 210F in the center.
- Allow cake to cool before slicing and serving.
Recommended Equipment
Notes
- Storage: Cake will keep for 3-4 days at room temperature or up to 3 months in the freezer.
- Less-sweet variation: Make half the listed crumble topping and sprinkle it on top only.
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