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slice of square coffee cake on a white plate with powdered sugar on top.
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4.95 from 75 votes

Zucchini Coffee Cake Recipe

Cinnamon Zucchini Coffee Cake - my favorite coffee cake recipe filled with cinnamon and cooked zucchini. The zucchini tastes like apple when it's cooked with cinnamon and sugar!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 216kcal
Author: Dorothy Kern
Cost: 6


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


  • 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.



Serving: 1serving | Calories: 216kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 127mg | Potassium: 174mg | Fiber: 1g | Sugar: 22g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg