Zucchini Coffee Cake

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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.

Prep Time15

Cook Time40

Total Time55

Servings: squares

Calories: 350kcal

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.

Nutrition Estimate

Course: Dessert

Cuisine: American