If you’ve ever wished for a treat that combines the coziness of cinnamon, the earthy sweetness of fresh zucchini, and the delightful crunch of streusel, then Cinnamon Zucchini Coffee Cake is about to become your new favorite. This tender, moist cake balances warm spices with a buttery crumb and comes together in one pan—making it perfect for breakfast, dessert, or any moment that calls for a little extra comfort. Trust me, the vibrant zucchini brings unmatched moisture, while the cinnamon-sugar swirl and topping make each bite entirely irresistible.

Cinnamon Zucchini Coffee Cake Recipe - Recipe Image

Ingredients You’ll Need

Gather your mixing bowls and get ready! These simple, familiar ingredients work some serious magic together. Every element in this Cinnamon Zucchini Coffee Cake plays a role in creating the ultimate texture, flavor, and that signature golden color.

All-purpose flour: Provides structure while keeping the crumb light and tender.
Baking powder & baking soda: The dream team for giving your cake the perfect lift.
Salt: Enhances sweetness and balances the spices for depth of flavor.
Ground cinnamon & nutmeg: Key for a warm, aromatic flavor profile that sings “comfort food.”
Unsalted butter (softened): Creates a rich, moist cake; use room temperature for easy mixing.
Granulated sugar & brown sugar: Using both sugars adds complexity and a hint of caramel.
Large eggs: Bind everything together for a cohesive, tender crumb.
Vanilla extract: Brings a touch of sweetness and warmth, elevating every other flavor.
Sour cream: Adds beautiful moisture and a subtle tang, keeping the cake soft for days.
Finely grated zucchini (moisture squeezed out): The secret weapon for incredible texture without any vegetable taste!
For the streusel topping: Brown sugar, flour, cinnamon, and cold unsalted butter create that signature sweet and crumbly layer you won’t want to skip.

How to Make Cinnamon Zucchini Coffee Cake

Step 1: Prep Your Oven and Pan

Set the stage by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan—parchment paper is optional, but it helps ensure easy removal. Starting with the right oven temperature and a ready pan means your Cinnamon Zucchini Coffee Cake will bake evenly and release like a dream.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Give them a good whisk so the leavening agents and spices are distributed throughout the flour. This “dry team” will soon bring balance and flavor to your cake.

Step 3: Cream the Butter and Sugars

Beat the softened butter, granulated sugar, and brown sugar together in a large bowl until the mixture is light and fluffy. This is your foundation for a perfectly tender crumb—the more air you whip in, the lighter your Cinnamon Zucchini Coffee Cake will be!

Step 4: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This step creates a silky, unified batter and ensures that every bite is flavorful from the inside out.

Step 5: Mix in the Sour Cream

Fold in the sour cream until your batter is velvety smooth and pale. The sour cream isn’t just a moisture-booster—it gives every piece a soft, melt-in-your-mouth quality.

Step 6: Combine Wet and Dry

Gradually add your whisked dry ingredients to the wet mixture. Stir just until you no longer see streaks of flour—over-mixing can make the cake dense, so gentle does it!

Step 7: Fold in the Zucchini

Carefully fold in the grated, well-drained zucchini. It will look like a lot at first, but it melts seamlessly into the batter, infusing moisture and subtle color. No one will guess there’s a veggie hiding in your Cinnamon Zucchini Coffee Cake.

Step 8: Make and Add the Streusel

In a small bowl, combine brown sugar, flour, and cinnamon for the streusel. Cut in the cold cubed butter using a fork or pastry cutter until you get little pea-sized crumbles—this is the magic that becomes that crisp, sugary top layer. Sprinkle the streusel evenly over your batter for maximum flavor in every bite.

Step 9: Bake to Perfection

Bake your cake in the preheated oven for 35–40 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The kitchen will smell absolutely dreamy! Give it time to cool before slicing so those flavors can settle in.

How to Serve Cinnamon Zucchini Coffee Cake

Garnishes

Dress up each slice with a light dusting of powdered sugar for a lovely snowy effect or a drizzle of simple vanilla glaze if you’re feeling fancy. Toasted walnuts or pecans also add crunch and character, especially if you stirred them into the streusel for extra flair.

Side Dishes

This cake is wonderful alongside a creamy latte, a hot cup of black coffee, or even a glass of cold milk. Fresh berries, a dollop of whipped cream, or a scoop of vanilla yogurt make delicious companions, turning snack time into a real event.

Creative Ways to Present

Show off your Cinnamon Zucchini Coffee Cake by cutting it into elegant squares, or use biscuit cutters for fun, circular pieces. You could even layer slices in parfait glasses with whipped cream and berries for a show-stopping brunch treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, you’re in luck—just cover the cake tightly with foil or plastic wrap and store at room temperature for up to 3 days. It miraculously stays moist and tender, making it a great bake-ahead option.

Freezing

Cinnamon Zucchini Coffee Cake freezes like a champ. Cool completely, then slice and wrap individual portions or the whole pan in a double layer of plastic wrap and foil. Freeze for up to 3 months; thaw at room temperature whenever you’re ready for a sweet treat.

Reheating

For a fresh-from-the-oven experience, warm individual slices in the microwave for 10–15 seconds. To reheat multiple pieces, pop them in a 300°F oven for 8–10 minutes. This revives the cake’s lovely texture and brings the cinnamon aroma back to life.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Plain Greek yogurt is a great substitute for sour cream in this recipe, lending similar moisture and a slightly tangy flavor. Just be sure to use full-fat or 2% for the best texture.

Do I need to peel the zucchini first?

No need! The skin is tender, nearly disappears during baking, and adds a little pop of color. Just wash the zucchini well and grate it finely using a box grater.

My cake turned out dense. What happened?

If your Cinnamon Zucchini Coffee Cake feels dense, it’s usually due to over-mixing the batter or not squeezing enough moisture from the zucchini. Gently fold the ingredients together and make sure to wring out as much liquid as possible for that perfect crumb.

Can I add nuts or chocolate chips?

Yes! Fold up to ½ cup of chopped walnuts, pecans, or even mini chocolate chips into the batter or sprinkle on top of the streusel for a delicious twist and extra crunch.

Is this recipe good for special diets?

This cake is vegetarian as written. For gluten-free needs, you can swap the flour with a cup-for-cup gluten-free blend. Just note that the texture may be slightly different, but the flavor will still be wonderful.

Final Thoughts

If you love baking that combines comfort, nostalgia, and a little surprise, you owe it to yourself to make this Cinnamon Zucchini Coffee Cake. It’s a recipe that never fails to impress friends and family—so try it soon, and enjoy every warm, cinnamon-scented bite!