Pumpkin Zucchini Coffee Cake

This Pumpkin Zucchini Coffee Cake is a cozy fall-inspired bake that combines the earthy sweetness of pumpkin with the fresh, moist texture of zucchini. Warm spices like cinnamon, nutmeg, and ginger give it that classic autumn flavor, while a buttery streusel topping adds the perfect crunchy finish. It’s hearty enough for breakfast but sweet enough to double as dessert—perfect with a cup of coffee or tea.

Why You’ll Love This Recipe

• Combines pumpkin and zucchini for a moist, flavorful crumb
• Spiced with cinnamon, nutmeg, and ginger for warm fall flavor
• Streusel topping adds crunch and sweetness
• Easy one-bowl method for both wet and dry mixtures
• Perfect for fall gatherings, brunch, or snacking

Prep & Cooking Time

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Ingredients

For the Cake

• 1½ cups all-purpose flour
• ½ cup rolled oats
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 cup grated zucchini
• ½ cup pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Streusel Topping

• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup butter, cold and cubed
• ½ teaspoon ground cinnamon

Step-by-Step

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a large bowl, whisk together flour, oats, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
In another bowl, whisk oil, eggs, vanilla, pumpkin puree, and grated zucchini until smooth.
Add wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Pour batter into the prepared baking dish and spread evenly.
To make the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter with a fork or fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool before slicing and serving.

How to Serve

• Warm with a cup of hot coffee or tea
• With a dollop of whipped cream for dessert
• As part of a fall brunch spread
• Topped with a drizzle of maple glaze for extra indulgence

Tips & Variations

• Add chopped pecans or walnuts to the streusel for crunch
• Use pumpkin pie spice in place of individual spices for convenience
• Substitute part of the flour with whole wheat for a heartier texture
• Bake in a loaf pan for a sliceable version—adjust baking time accordingly

Final Thoughts

This Pumpkin Zucchini Coffee Cake is the perfect bake for fall—moist, warmly spiced, and topped with a sweet crumbly streusel. It’s a wonderful way to enjoy seasonal produce while creating a treat that feels both wholesome and indulgent.

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• Author: Shirley

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Description

This Pumpkin Zucchini Coffee Cake is a cozy fall-inspired bake that combines the earthy sweetness of pumpkin with the fresh, moist texture of zucchini. Warm spices like cinnamon, nutmeg, and ginger give it that classic autumn flavor, while a buttery streusel topping adds the perfect crunchy finish. It’s hearty enough for breakfast but sweet enough to double as dessert—perfect with a cup of coffee or tea.

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Ingredients

• For the Cake

• 1½ cups all-purpose flour

• ½ cup rolled oats

• 1 cup granulated sugar

• ½ cup vegetable oil

• 1 cup grated zucchini

• ½ cup pumpkin puree

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• For the Streusel Topping

• ½ cup all-purpose flour

• ¼ cup brown sugar

• ¼ cup butter, cold and cubed

• ½ teaspoon ground cinnamon

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, whisk together flour, oats, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
3. In another bowl, whisk oil, eggs, vanilla, pumpkin puree, and grated zucchini until smooth.
   Add wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
4. Pour batter into the prepared baking dish and spread evenly.
5. To make the streusel, combine flour, brown sugar, and cinnamon in a small bowl.
6. Cut in cold butter with a fork or fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool before slicing and serving.