The Best Moist Zucchini Coffee Cake Recipe with Delicious Streusel Topping
Transform your summer zucchini bounty into an unforgettable sweet treat! This Zucchini Coffee Cake recipe is your new go-to for a moist, tender cake crowned with a delightful streusel topping and a sweet vanilla glaze. It’s the perfect breakfast, brunch, or dessert that everyone will adore!
Discover the Magic of Zucchini Coffee Cake
If you’re a fan of classic zucchini bread’s comforting flavors and the irresistible crumbly topping of a coffee cake, then you’re in for a treat! This Zucchini Coffee Cake expertly combines the best qualities of both, creating a truly unique and mouth-watering experience. It’s ideal for kickstarting your day, a leisurely brunch, or as a sweet ending to any meal. Best of all, it’s incredibly simple to whip up – the most effort you’ll expend is shredding that beautiful zucchini!
Zucchini, often abundant during summer harvests, is an incredibly versatile vegetable. While commonly found in savory dishes, it truly shines in sweet baked goods. It’s one of my favorite ingredients to experiment with because it adds unparalleled moisture without altering the flavor profile of your dessert. It’s almost magical! Incorporating zucchini into your diet has never been so delicious or exciting. Imagine meeting your daily vegetable intake goals with a slice of this heavenly cake!
Beyond its incredible taste and texture, what I truly love about this Zucchini Coffee Cake recipe is its straightforward approach. It features a delectable, buttery streusel topping made with old-fashioned oats, adding a delightful chew and crunch that perfectly complements the soft cake. It’s basically breakfast in cake form! Even if you’re not an experienced baker, rest assured that this recipe is practically foolproof. Just mix the ingredients, bake until golden, drizzle with icing, and get ready to DEVOUR!
Why This Zucchini Coffee Cake Will Be Your New Favorite
- Versatile Delight: Enjoy it for breakfast, brunch, an afternoon snack, or as a decadent dessert. Its balanced sweetness and spice make it perfect for any time of day.
- Effortless Preparation: This recipe is designed for ease. With simple steps and common ingredients, even novice bakers can achieve impressive results. The “hardest” part is just grating the zucchini, which can be made even simpler with a food processor!
- Unbelievably Moist & Flavorful: Thanks to the fresh zucchini and a secret ingredient, this cake boasts a tender, moist crumb that stays fresh for days. The warm spices like cinnamon and nutmeg infuse it with a comforting aroma and taste.
- Wholesome Goodness: Sneak in a healthy serving of vegetables without anyone noticing! Zucchini adds nutrients and fiber, making this sweet treat a little more wholesome.
- Perfectly Spiced & Sweet: A harmonious blend of cinnamon and nutmeg provides a cozy warmth, perfectly balanced by just the right amount of sweetness, complemented by the rich brown sugar streusel and a hint of vanilla.
- Family Favorite: Guaranteed to be a hit with everyone, from kids who won’t suspect the hidden veggie to adults who appreciate a truly delicious homemade cake.
Essential Ingredients for Your Perfect Zucchini Coffee Cake
Crafting the perfect Zucchini Coffee Cake relies on a few key ingredients that work together to create its signature moistness, rich flavor, and irresistible texture. Here’s a closer look at what makes this recipe truly special:
- Freshly Shredded Zucchini: This is the star of our show! Zucchini is not just a filler; it’s a powerhouse for moisture. It contributes a subtle earthiness without overpowering the other flavors, ensuring your cake stays incredibly tender and moist from the inside out. Don’t worry about peeling it; the skin adds nutrients and blends seamlessly into the cake.
- Sour Cream: Don’t let the name deter you! Sour cream is a secret weapon in baking. Its high fat content adds incredible richness and moisture to the cake batter, creating a velvety texture that truly elevates this coffee cake. Once you try it, you’ll wonder how you ever baked without it! If you’re hesitant, trust me – it’s a game-changer for moist baked goods.
- Foundation Cake Ingredients: We use classic baking staples like all-purpose flour for structure, baking powder and baking soda for a perfect rise, warm spices (cinnamon and nutmeg) for that comforting coffee cake aroma, salt to balance the sweetness, brown sugar for deep molasses notes and moisture, melted butter for richness, large eggs for binding, and pure vanilla extract for a fragrant finish. Each element plays a crucial role in the overall success of the cake.
- Irresistible Streusel Topping: For many, the crumbly topping is the best part of any coffee cake, and this recipe delivers! Made with a simple mix of brown sugar, hearty old-fashioned oats for texture, flour, a dash of cinnamon, and melted butter, it bakes into a golden, slightly chewy, and perfectly crunchy layer that contrasts beautifully with the soft cake below.
- Sweet Vanilla Icing: A simple yet elegant drizzle of icing adds a final touch of sweetness and visual appeal. It’s made with confectioners’ sugar for a smooth texture, a touch of cream (or milk) for consistency, and pure vanilla extract for a lovely aromatic flavor. This glaze ties all the elements of the cake together beautifully.
Step-by-Step Instructions to Bake Your Zucchini Coffee Cake
Creating this delightful Zucchini Coffee Cake is a breeze when you follow these simple steps:
RECIPE PREP: Begin by preheating your oven to 350 degrees F (175°C). Lightly grease and flour a 9×13 inch baking pan. This ensures your beautiful cake won’t stick and will release easily once baked.
CRAFT THE CRUMBLY TOPPING: In a medium bowl, combine the brown sugar, old-fashioned oats, all-purpose flour, cinnamon, and a pinch of salt. Mix these dry ingredients thoroughly. Then, slowly pour in the melted butter, stirring with a fork or your fingertips until large, moist “crumbs” form. This is the secret to that coveted streusel texture. Set this aside.
WHIP UP THE CAKE BATTER: In a large mixing bowl, whisk together all the dry cake ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well (a small hollow) in the center of the dry mixture. Into this well, add the brown sugar, melted butter, eggs, sour cream, vanilla extract, and the star ingredient, shredded zucchini. Mix gently until just combined. Be careful not to overmix; a few lumps are perfectly fine and contribute to a tender cake.
BAKE TO PERFECTION: Pour the prepared cake batter evenly into your greased baking pan. Smooth the top with a spatula. Now, sprinkle that glorious crumb topping generously over the entire surface of the batter. Place the pan in your preheated oven and bake for 50-55 minutes, or until a wooden toothpick inserted into the center comes out mostly clean, with just a few moist crumbs clinging to it (no wet batter!).
PREPARE THE SWEET ICING: While the cake is baking or cooling, you can quickly prepare the icing. In a small bowl, whisk together the confectioners’ sugar, 2-3 tablespoons of milk (or half and half, or heavy cream), and vanilla extract until smooth and drizzly. Adjust the amount of liquid to achieve your desired consistency.
Once baked, let your Zucchini Coffee Cake cool in the pan for at least 10-15 minutes before drizzling that delicious vanilla icing generously over the top. This allows the cake to set and absorb some of the icing’s goodness.
Expert Tips and Creative Variations for Your Zucchini Coffee Cake
Enhance your Zucchini Coffee Cake experience with these helpful tips and exciting variations:
- Effortless Zucchini Shredding: While hand grating zucchini is perfectly fine, using a food processor with a shredding attachment will make this step incredibly quick and easy. Since shredding is often considered the most “difficult” part of this recipe, a food processor truly makes the entire process a “cake-walk”! This is especially handy when you have a large summer harvest.
- Boost the Coffee Flavor: For all the coffee aficionados out there, consider adding a tablespoon of instant espresso powder to your crunchy crumb topping. This will infuse the streusel with a rich, deep coffee flavor that complements the sweet cake beautifully, making it even more deserving of the “coffee cake” title.
- Customize Your Sweetness: If you prefer a less sweet treat or are mindful of sugar intake, feel free to omit the icing. This Zucchini Coffee Cake is inherently moist and flavorful, making it absolutely delightful even without the extra glaze. Its tender crumb and spiced notes stand perfectly well on their own.
- Add a Nutty Crunch: Introduce another layer of texture by folding in 1 cup of chopped pecans or walnuts into the streusel topping mixture. The nuts will toast beautifully as the cake bakes, adding a wonderful crunch and a rich, earthy flavor that pairs perfectly with the zucchini and spices.
- Chocolate Lover’s Dream: For an extra decadent twist, stir 1 cup of semi-sweet chocolate chips or mini chocolate chips into the cake batter just before spreading it into the pan. The chocolate will melt slightly into the warm cake, creating pockets of gooey goodness.
- Citrus Zest for Brightness: To add a bright, zesty note, include 1-2 teaspoons of fresh lemon or orange zest to your cake batter. Citrus beautifully complements the warmth of cinnamon and nutmeg and adds an invigorating aroma.
- Different Pan Sizes: This versatile batter can be adapted! Instead of a 9×13 inch pan, you can make two 8×8 inch square cakes (adjust baking time slightly), or even bake them as muffins or mini loaf cakes. For muffins, bake for about 20-25 minutes, and for mini loaves, around 30-35 minutes, always checking for doneness with a toothpick.
- Accurate Flour Measurement: Baking requires precision. Always spoon your flour into the measuring cup and then level it off with a straight edge, rather than scooping directly from the bag. This prevents compacting the flour, which can lead to a dry, dense cake. Better yet, use a kitchen scale for the most accurate measurement.
Frequently Asked Questions About Zucchini Coffee Cake
Absolutely not! There’s no need to peel zucchini when you’re using it in baked goods like this cake. The skin is thin and tender enough that it completely softens during baking, becoming imperceptible in the final texture. Plus, leaving the skin on saves you time and effort – and it’s where many of the zucchini’s healthy nutrients and fiber are found, making your cake even more wholesome!
While I haven’t personally tested this specific Zucchini Coffee Cake recipe with carrots, it’s likely that carrots would behave similarly in terms of adding moisture and a subtle sweetness. However, zucchini naturally releases more liquid during baking than carrots do, so substituting carrots might result in a slightly drier cake. If you’re specifically craving a sweet carrot dessert, I highly recommend trying a dedicated carrot cake recipe designed for optimal moisture. Alternatively, if you want the best of both worlds, check out my delicious zucchini carrot bread!
No, please do not drain your shredded zucchini for this recipe! The natural moisture content of the zucchini is precisely what gives this cake its incredibly moist and tender texture. Draining the zucchini would remove this essential liquid, potentially leading to a dry and crumbly cake – and we definitely don’t want that! Embrace the moisture; it’s what makes this Zucchini Coffee Cake so special.
While I wholeheartedly recommend using sour cream for the best possible richness and moisture in this zucchini dessert recipe, there are several viable substitutes if needed. You can replace it with an equal amount of plain full-fat Greek yogurt, cottage cheese (blended until smooth for best results), crème fraiche, or even buttermilk (though buttermilk will yield a slightly tangier flavor). For a dairy-free alternative, full-fat canned coconut milk can work, but be sure to whisk in 1 tablespoon of lemon juice for every cup of coconut milk to mimic the “sour” element and help with leavening.
Once the cake has completely cooled, store it covered tightly at room temperature for up to 3 days. If you want to extend its freshness, you can store it in the refrigerator for up to 7 days. For longer storage, this cake is freezer-friendly! Tightly wrap individual slices or the entire cooled cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight on the counter before serving or re-icing.
More Delicious Zucchini Dessert Recipes To Try
If you’ve fallen in love with baking with zucchini, you’ll be thrilled to discover these other fantastic recipes that celebrate this versatile squash:
- Easy Zucchini Bread: A classic, comforting quick bread that’s perfect for breakfast or a snack.
- Double Chocolate Zucchini Muffin Bread: Indulge your chocolate cravings with this rich and moist treat.
- Zucchini Carrot Bread: A harmonious blend of two healthy vegetables in one delightful loaf.
- Zucchini Brownies: Fudgy, decadent brownies with a hidden veggie twist – you won’t taste the zucchini!
Thank you so much for exploring this delicious Zucchini Coffee Cake recipe! I hope it becomes a cherished part of your summer baking traditions. Let me know what you think when you give it a try!
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
Zucchini Cake (Coffee Cake Recipe)
Ingredients
TOPPING:
- 1 cup (190g) packed brown sugar
- 1 cup (355g) old fashioned oats
- 1 cup (130g) all purpose flour
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- ½ cup (113g) butter, melted
CAKE:
- 4 cups (515g) all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup (190g) packed brown sugar
- 1 cup (226g) butter, melted
- 4 large eggs
- 1 cup (245g) sour cream
- 1 tablespoon vanilla
- 3 cups (425g) grated zucchini
ICING:
- 1 cup (95g) confectioners sugar
- 2-3 tablespoons milk, half and half, OR heavy cream
- 1 teaspoon vanilla
Instructions
-
Preheat oven to 350°F. Lightly grease a 9×13 baking pan, set aside.
TOPPING:
-
In a small bowl mix together the brown sugar, oats, flour, cinnamon, and salt. Mix in the melted butter until you have large clumps and all the flour is wet. Set aside.
CAKE:
-
In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of the dry ingredients and add the brown sugar, butter, eggs, sour cream, vanilla, and zucchini. Mix together just until combined.
-
Spread into prepared pan in an even layer. Sprinkle the top with the reserved topping mixture. Bake for 50-55 minutes or until a toothpick comes out MOSTLY clean and with no raw batter. (A few moist crumbs on the toothpick is ideal.)
-
Cool at least 10 minutes before drizzling with the icing. To make the icing combine ingredients in a small bowl and stir until well combined.
Notes
- STORAGE: Store cooled cake covered at room temperature for up to 3 days or in the refrigerator for up to 7 days.
- FREEZER FRIENDLY: Tightly wrap completely cooled cake and freeze for up to 3 months. Thaw overnight on the counter before drizzling with the icing.
- Measure the flour correctly making sure not to pack the flour in the measuring cup. Spoon or weigh the flour for an accurate measurement.
- Can warm a piece of cake in the microwave for 15 seconds to give it that fresh out of the oven taste.
- Try adding 1 cup of chopped pecans to the topping for some crunch.
Nutrition
*Originally published April 2014. Photos, text, and recipe updated.*