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This is a zucchini coffee cake recipe that is so delicious and smells like heaven! It’s like zucchini bread married coffee cake – and it’s amazing. There’s no coffee in this cake – it’s a breakfast cake to enjoy with your coffee!
Zucchini Bread Married Coffee Cake
If you’re a mom on a mission to get more veggies in for the kiddos, this recipe will achieve just that without the fuss! Those little hands will be all over this zucchini crumb cake.
This is a zucchini bread made into a coffee cake, so you get the best of both worlds. I don’t know about you, but I’m head over heels in love with zucchini bread! The cooked zucchini enhances sweetness in a way I just can’t get enough of.
Ingredients Needed
- Cinnamon: once baked, your kitchen will smell like heaven
- Sugar: lightly sweeten this coffee cake with some granulated sugar and the crumb on top has brown sugar.
- Oil: to keep this dessert nice and moist, we’ll use a neutral oil like vegetable oil
- Milk: I prefer cow’s milk but use any milk you have available – even nondairy.
- Zucchini: You’ll need to grate the zucchini with a box grater. No need to wring it out unless it seems extra wet.
How to make Zucchini Coffee Cake
- Preheat oven to 350° and spray a square pan with cooking spray.
- Whisk flour, baking powder, salt, and cinnamon together in a medium bowl.
- Stir sugar, oil, and egg in a large bowl. Stir in milk. Stir dry ingredients into wet and stir until just combined.
- Fold in zucchini.
- Pour the cake batter into the prepared pan.
- Stir together brown sugar, flour, cinnamon, and melted butter to make the crumb topping
- Sprinkle your topping over the cake batter.
- Bake for 30-35 minutes until a toothpick comes out clean.
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Expert Tips
- You know coffee cake is done baking when a toothpick comes out clean from the center of the pan.
- You can use a glass or metal pan for this recipe.
- If you want to double the recipe, bake it in a 9×13-inch pan.
FAQs
Just like how traditional coffee cake is made without coffee, so is this zucchini coffee cake recipe. It is a dessert to complement coffee rather than use it.
Yes, freeze this zucchini coffee cake for up to 3 months in an airtight container.
Zucchini makes the perfect substitute for apples since it creates almost the same exact flavor. Just cook your shredded zucchini with lemon juice, cinnamon, and sugar to achieve an apple flavor.
Zucchini Coffee Cake Recipe
Recipe Video
Ingredients
For the Cake
- 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 (approx 1 large or 2 small)
For the Topping
- ½ cup (100g) packed brown sugar
- 1 tablespoon (8g) all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons (28g) butter, melted
Instructions
- Preheat oven to 350°. Spray an 8-inch or 9-inch square pan with cooking spray.
- Whisk flower, baking powder, salt, and cinnamon together in a medium bowl.
- Stir sugar, oil, and egg in a large bowl. Stir in milk. Stir dry ingredients into wet and stir until just combined. Fold in zucchini. Pour into prepared pan.
- Make the crumb topping: stir together brown sugar, flour, cinnamon, and melted butter. Sprinkle over cake batter.
- Bake for 30-35 minutes until a toothpick comes out clean.
I ;love zucchini and sounds so good. One day I’ll make this.
5 starts
I did add a tiny bit more cinnamon