This Moist Zucchini Coffee Cake is soft, tender, and topped with a buttery cinnamon-brown sugar crumb that makes every bite irresistible. The zucchini blends right into the batter, adding natural moisture without overpowering the flavor, while the crumb topping gives it that perfect coffee cake texture and sweetness.
It’s the kind of simple bake that works just as well for a weekend breakfast as it does for an afternoon snack with coffee or tea.
Why You’ll Love This Recipe
- Perfectly moist and soft thanks to fresh zucchini
- Sweet and crumbly cinnamon topping for extra flavor
- Easy to make with basic pantry ingredients
- Ideal for breakfast, brunch, or dessert
- Great way to use up extra zucchini from the garden
Prep & Cooking Time
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Ingredients
For the Cake:
- 1½ cups (186g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground 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 (about 1 large or 2 small)
For the Crumb Topping:
- ½ cup (100g) packed brown sugar
- 1 tablespoon (8g) all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons (28g) butter, melted
Step-by-Step
- Preheat the oven to 350°F (175°C). Spray an 8-inch or 9-inch square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large mixing bowl, whisk sugar, oil, and egg until smooth. Stir in milk.
- Add the dry ingredients to the wet mixture and stir just until combined. Gently fold in shredded zucchini. Pour batter into prepared pan.
- Make the crumb topping by mixing brown sugar, flour, cinnamon, and melted butter until crumbly. Sprinkle evenly over the batter.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving.
How to Serve
- Warm with a cup of coffee or tea
- With a dollop of whipped cream for dessert
- Dust with powdered sugar for a pretty finish
- Pack in lunchboxes for a sweet treat on the go
Tips & Variations
- Use half white sugar and half brown sugar in the batter for a deeper flavor
- Add a pinch of nutmeg for extra spice warmth
- Swap milk for buttermilk for a slightly tangier crumb
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness
Final Thoughts
This Moist Zucchini Coffee Cake is the ultimate comfort bake—soft, flavorful, and just sweet enough. It’s simple to make, keeps well, and is a delicious way to enjoy garden-fresh zucchini in a cozy, crowd-pleasing treat.
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Moist Zucchini Coffee Cake
Description
This Moist Zucchini Coffee Cake is soft, tender, and topped with a buttery cinnamon-brown sugar crumb that makes every bite irresistible. The zucchini blends right into the batter, adding natural moisture without overpowering the flavor, while the crumb topping gives it that perfect coffee cake texture and sweetness.
Ingredients
For the Cake:
1½ cups (186g) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground 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 (about 1 large or 2 small)
For the Crumb Topping:
½ cup (100g) packed brown sugar
1 tablespoon (8g) all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons (28g) butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8-inch or 9-inch square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large mixing bowl, whisk sugar, oil, and egg until smooth. Stir in milk.
- Add the dry ingredients to the wet mixture and stir just until combined. Gently fold in shredded zucchini. Pour batter into prepared pan.
- Make the crumb topping by mixing brown sugar, flour, cinnamon, and melted butter until crumbly. Sprinkle evenly over the batter.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean
- Cool slightly before slicing and serving
