Moist Spiced Zucchini Coffee Cake
Hello, baking friends! If you’re looking for a cozy, crowd-pleasing recipe to brighten your mornings or afternoon coffee breaks, my Spiced Zucchini Coffee Cake is calling your name. It’s everything you love about a classic coffee cake—moist, tender crumb, warm spices, and a buttery streusel topping—but with a sneaky addition of zucchini that makes it irresistibly soft and just a little bit healthier. Don’t worry, you won’t taste the zucchini; it simply works its magic to keep every bite melt-in-your-mouth delicious. Let’s dive into why this recipe is a must-bake and how you can make it your own!
Why You’ll Love This Zucchini Coffee Cake
This coffee cake is the perfect marriage of comfort and flavor. Here’s why it’s bound to become a staple in your baking repertoire:
- Moist and Tender: Grated zucchini adds incredible moisture without making the cake heavy or soggy.
- Warm Spices: Cinnamon and nutmeg give it that cozy, fall-inspired vibe, perfect for crisp mornings.
- Buttery Streusel: The crumbly, cinnamon-sugar topping (with optional nuts!) adds the perfect crunch.
- Versatile: Serve it warm for breakfast, as a brunch centerpiece, or with a simple powdered sugar milk drizzle for dessert
- Veggie Bonus: Sneak in some zucchini for a feel-good boost—nobody will know!
Baking Tips for Zucchini Coffee Cake Success
Before we get to the recipe, let’s set you up for success with a few tried-and-true tips:
- Zucchini Prep: Use a box grater or stand mixer attachment to shred your zucchini (no need to peel it!). You’ll need about 1 medium zucchini.
- Yellow Squash Swap: Yellow squash works beautifully (as you can see in this post) but has more water content. Squeeze it to remove excess moisture and keep your cake’s texture on point.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated to keep the cake light and tender.
- Streusel Love: The streusel is forgiving, so feel free to add chopped walnuts, pecans, or even almonds for extra crunch. If nuts aren’t your thing, skip them entirely—the topping is still divine.
- Pan Options: A 9-inch round works perfectly, but you can use an 8-inch pan for a slightly taller cake.
Make It Your Own
This zucchini coffee cake is a canvas for creativity! Here are a few ways to switch it up:
- Spice It Up: Add a pinch of ground ginger or cardamom for an extra layer of warmth.
- Nut-Free: Skip the nuts in the streusel for a simpler topping that’s just as delicious.
- Glaze It: Drizzle with a simple glaze (1 cup powdered sugar + 1-2 tablespoons milk) for a sweeter finish.
Baking with Love
This zucchini coffee cake is one of those recipes that feels like a warm hug from your kitchen. It’s perfect for using up that bumper crop of zucchini or yellow squash from your garden. The flecks of green (or yellow) add a rustic charm to every slice, and the streusel topping makes it feel like a special occasion, even on a regular morning. If you try this zucchini coffee cake, let me know how it turns out in the comments below or tag me on Instagram or Tiktok with your photos. I can’t wait to hear what you think! Let’s keep the baking love going!
Happy baking, friends!
Spiced Zucchini Coffee Cake
Print Recipe
EQUIPMENT (affiliate links)
- 8-inch pan or
- stand mixer or
- box grater or
- stand mixer grater attachment if using a stand mixer
- kitchen scale for best accuracy
Ingredients
Cake
- 2 cups unbleached all-purpose flour, spooned and leveled 240g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup salted butter, softened 113g
- ¾ cup granulated sugar 150g
- ¼ cup light brown sugar, packed 55g
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream 120g
- 1 cup zucchini, grated 150g
Streusel Topping
- ¾ cup unbleached all-purpose flour 90g
- ½ cup light brown sugar, packed 110g
- 1 tsp ground cinnamon
- ¼ tsp salt
- 6 tbps salted butter, melted 85g
- ½ cup chopped walnuts or pecans, optional 60g
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Spray an 8 or 9-inch round or square baking pan with nonstick cooking spray.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the Butter and Sugars: In a separate large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add eggs, vanilla extract, and sour cream and mix until just combined.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix. Fold in the grated zucchini with a spatula until evenly distributed.
- Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms coarse crumbs. If using nuts, fold them in. Set aside.
- Assemble the Cake: Spread the batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the batter, covering the entire surface.
- Bake: Bake for 45-55 minutes (depending on pan size), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack for 15 minutes before slicing. Best served warm.
Notes
- Yellow Squash Swap: For yellow squash substitution, always squeeze out excess moisture due to higher water content.
- To Serve: Enjoy warm with a small pat of butter for an indulgent touch.
- Make it a Dessert: Make a simple glaze with 1 cup of powdered sugar (115g) and 1 to 2 tablespoons of milk. Drizzle over slightly cooled cake.
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