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slice of cinnamon zucchini coffee cake on stack of white plates with olive oil bottle behind

Cinnamon Zucchini Coffee Cake

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!
Author Dorothy Kern


For the filling

  • 2 cups zucchini peeled, seeded, and diced
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

For the Cake

  • ¾ cup sugar
  • ¼ cup olive oil or vegetable oil
  • 1 egg
  • ½ cup milk
  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

For the Topping

  • ½ cup brown sugar
  • 1 tablespoons flour
  • 1 teaspoons cinnamon
  • 2 tablespoons olive oil


  • Preheat oven to 350°. Spray an 8” square pan with cooking spray.
  • Add zucchini, lemon juice, sugar, and cinnamon to a frying pan over medium heat. Cook for about 3-4 minutes, until the zucchini just starts to turn opaque, but is still white. Remove from heat to cool.
  • 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. Pour into prepared pan.
  • Sprinkled cooled zucchini evenly over the top of the cake batter.
  • Make the crumb topping: stir together brown sugar, flour, cinnamon, and oil. Sprinkle over zucchini.
  • Bake for 30-35 minutes until a toothpick comes out clean.