Name: Cinnamon Sugar Zucchini Coffee Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 1/3 cups brown sugar; 1/3 cup oil (I used olive oil but Canola oil works too); 1 egg; 1 cup buttermilk (you can sub milk + vinegar, even almond milk!); 1 teaspoon baking soda; 1 teaspoon vanilla; 1/4 teaspoon salt (I just eyeballed a little pinch); 2 1/2 cups all purpose flour; 1 1/2 cups grated zucchini; 1 tablespoon orange zest; 1 cup sugar; 1 1/2 teaspoons cinnamon; 2 tablespoons butter

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If you’re looking for a coffee cake that’s moist, sweet, and loaded with comforting cinnamon flavor, this Cinnamon Sugar Zucchini Coffee Cake will steal your heart (and taste buds). It’s the kind of old-fashioned, home-baked goodness that fills your kitchen with the warm aroma of spice and makes you sneak a slice before it’s even cooled.

This recipe is proof that zucchini belongs in more than just savory dishes. It adds unbeatable moisture, a subtle garden-fresh note, and pairs beautifully with a buttery cinnamon-sugar crumb topping. Best part? You don’t have to be a master baker to pull it off—this is simple, fuss-free baking at its finest.

Perfect for lazy weekend mornings, holiday brunches, potlucks, or just as an afternoon treat with coffee or tea, this cake is tender, flavorful, and comes together with pantry staples. One bite and you’ll see why it’s destined to be a regular in your kitchen.

Why You’ll Love This Recipe

This cinnamon sugar zucchini coffee cake is a crowd-pleaser for so many reasons:
Moist & Tender: Freshly grated zucchini keeps the cake soft and fluffy without making it dense.
Cinnamon-Sugar Magic: The topping bakes into a sweet, crunchy layer that’s irresistible.
Easy to Make: No complicated steps—just mix, layer, bake, and enjoy.
Perfect Anytime: Serve it for breakfast, dessert, or a midday snack.
A Great Way to Use Zucchini: Ideal for summer garden surplus or farmers’ market finds.

Prep & Cooking Time

This recipe is as easy to make as it is to love. Here’s the breakdown:
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Ingredients

Here’s what you’ll need to make a tender, spiced cake that everyone will adore:

For the Cake:
• 1 1/3 cups brown sugar
• 1/3 cup oil (olive or canola)
• 1 egg
• 1 cup buttermilk (or milk + vinegar, almond milk works too)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 1/2 cups grated zucchini (drained of excess moisture)
• 1 tablespoon orange zest

For the Topping:
• 1 cup sugar
• 1 1/2 teaspoons cinnamon
• 2 tablespoons butter

Step-by-Step

Instructions

Preheat the Oven: Set your oven to 325°F (165°C). Grease a 9×13-inch cake pan and set aside.
Prep the Zucchini: Grate the zucchini and gently press out excess moisture using a paper towel or clean kitchen cloth. You want it damp but not wet.
Mix the Cake Batter: In a large mixing bowl, combine brown sugar and oil, whisking until smooth. Beat in the egg, then stir in buttermilk, baking soda, vanilla, and salt. Gradually mix in the flour until just combined. Fold in zucchini and orange zest.
Prepare the Topping: In a separate bowl, combine sugar, cinnamon, and butter. Rub the butter into the mixture using your fingers or pulse in a food processor until crumbly.
Layer the Cake: Pour half the batter into your prepared pan. Sprinkle half the cinnamon-sugar topping evenly over it. Add the remaining batter, then finish with the rest of the topping.
Bake: Place in the oven and bake for 45 minutes, or until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean.
Cool & Serve: Let the cake rest for at least 10 minutes before slicing. Enjoy warm or at room temperature.

How to Serve

This cake is incredibly versatile and pairs beautifully with many accompaniments:
With Coffee or Tea: A classic coffee cake moment.
With Fresh Fruit: Strawberries, blueberries, or sliced peaches add brightness.
With Ice Cream: Vanilla ice cream turns it into a dessert worthy of special occasions.
With a Dusting of Powdered Sugar: A light sprinkle adds elegance and extra sweetness.

Tips & Variations

Switch Up the Zest: Swap orange zest for lemon for a brighter citrus punch.
Add Nuts: Chopped walnuts or pecans in the topping bring crunch and flavor.
Make it Healthier: Substitute half the all-purpose flour with whole wheat flour for extra fiber.
Double the Cinnamon: For spice lovers, add an extra teaspoon to the topping.
Turn It into Muffins: Divide the batter into muffin tins for portable treats—bake for 20–25 minutes.

Storing & Freezing

This coffee cake stays moist for days thanks to the zucchini.
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight at room temperature before serving.

Nutritional Information

While coffee cake is more about comfort than calorie counting, here’s an approximate nutritional breakdown per serving (based on 20 servings):
Calories: 220 kcal
Carbohydrates: 36 g
Protein: 3 g
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 12 mg
Sodium: 110 mg
Fiber: 1 g
Sugar: 22 g

Frequently Asked Questions

Do I need to peel the zucchini?
Nope! The skin is thin, tender, and full of nutrients—plus it blends right into the cake.

Can I make this gluten-free?
Yes. Substitute a gluten-free all-purpose flour blend and ensure your baking soda is gluten-free.

My cake seems too wet—what went wrong?
Most likely, the zucchini wasn’t drained enough. Press out as much moisture as possible before mixing.

Can I make this ahead of time?
Absolutely. Bake it the night before, store covered, and it’s ready to serve in the morning.

What’s the best oil to use?
Olive oil adds a fruity note, while canola oil gives a neutral flavor. Both work beautifully.

Final Thoughts

This Cinnamon Sugar Zucchini Coffee Cake is everything a cozy homemade treat should be—soft, moist, warmly spiced, and crowned with a crunchy cinnamon-sugar topping that’s downright irresistible. It’s simple enough for everyday baking yet special enough to serve to guests.

Whether you’re enjoying it with a steaming mug of coffee on a quiet morning, sharing it at a family brunch, or sneaking a slice late at night, this cake is pure comfort in every bite. Bake it once, and you’ll find yourself reaching for this recipe again and again—it’s that good.