Cinnamon Sugar Zucchini Coffee Cake tastes like a tender cinnamon roll married a crumb cake and invited shredded zucchini to keep everything extra moist. It works perfectly for brunch people, snack people, and “cake for breakfast in under 1 hour” people, and it usually disappears in about the same amount of time it takes to bake. I tested this on a sleepy Sunday with a giant mug of coffee and my dog judging me for cutting a second slice.

Why Choose This Cinnamon Sugar Zucchini Coffee Cake

This coffee cake bakes up soft, tall, and fluffy with a thick ribbon of cinnamon sugar through the middle and a crunchy crumble on top. The zucchini melts into the batter, so you taste cozy cinnamon and brown sugar, not vegetables, which makes it perfect for picky eaters.

You mix everything in basic bowls with pantry staples, so the recipe fits busy mornings and last minute brunch invites. It also uses up that extra zucchini that stares at you from the fridge and dares you to ignore it.

“This Cinnamon Sugar Zucchini Coffee Cake tastes like bakery-style crumb cake with a secret veggie bonus, and my family inhaled it in one afternoon. ★★★★★”

Ingredients You’ll Need

Dry ingredients

2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt or table salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional, but adds warmth)

Wet ingredients

1/2 cup unsalted butter, melted and slightly cooled
1/3 cup neutral oil (canola, vegetable, or light olive oil)
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract (use real vanilla, not imitation, for best flavor)
1 cup plain Greek yogurt or sour cream (full fat tastes best, but 2% works)

Zucchini

2 cups shredded zucchini, lightly packed (about 2 medium zucchini)
- Keep the peel on for color and nutrients.
- Pat very gently with a paper towel if extremely wet, but do not squeeze dry or the cake turns dense.

Cinnamon sugar filling

1/3 cup granulated sugar
1/3 cup light brown sugar, packed
2 teaspoons ground cinnamon

Crumble topping

1/2 cup all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted

Optional glaze

1/2 cup powdered sugar
1–2 tablespoons milk or half-and-half
1/2 teaspoon vanilla extract

Equipment

9 x 9 inch metal baking pan (or 8 x 8 for a taller cake; add a few minutes to bake time)
Parchment paper for easy removal
Two medium mixing bowls and one large mixing bowl
Whisk and rubber spatula
Box grater or food processor with shredding disc for the zucchini
Measuring cups and spoons
Toothpick or thin knife to test doneness

Tips & Tricks

Shred zucchini on the medium holes of a box grater so it blends into the batter but still adds moisture.
Do not squeeze all the liquid from the zucchini; just blot the very excess or the cake turns dry.
Use room temperature eggs and yogurt so the batter mixes smoothly and bakes evenly.
Line the pan with parchment and leave a little overhang so you lift the coffee cake out easily for clean slices.
Mix the batter gently once you add the flour; overmixing toughens the crumb.
Check the cake early at 35 minutes since every oven runs a little different; pull it when a toothpick comes out with a few moist crumbs.
Let the cake cool at least 20–30 minutes before cutting so the crumb sets and slices stay neat.
Swap Greek yogurt with sour cream if you prefer extra tang, or use vanilla yogurt and reduce the sugar slightly.
Stir the crumble topping just until clumpy; large chunks bake into that bakery-style crunchy top.
Store leftovers covered, but warm slices briefly before serving to bring back that fresh-baked texture.

How to Make Cinnamon Sugar Zucchini Coffee Cake

Step 1: Prep the pan and oven

Preheat your oven to 350°F and position a rack in the center. Grease a 9 x 9 inch baking pan with butter or nonstick spray, then line it with parchment so it hangs over two sides. This setup lets you lift the cooled cake out in one piece.

Step 2: Shred the zucchini

Wash and dry the zucchini, then trim the ends. Shred on the medium side of a box grater or in a food processor. Lightly fluff the shreds and pat the top once or twice with a paper towel if they drip, but keep most of the moisture.

Step 3: Mix the cinnamon sugar filling and crumble

In a small bowl, stir together the filling ingredients: granulated sugar, brown sugar, and cinnamon. Set that bowl aside. In another bowl, mix the crumble ingredients: flour, both sugars, cinnamon, salt, and melted butter until large clumps form, then chill the bowl in the fridge while you mix the batter.

Step 4: Combine the dry ingredients

In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any little flour pockets so the leavening distributes evenly. Set the bowl aside.

Step 5: Mix the wet ingredients

In a large bowl, whisk the melted butter, oil, granulated sugar, and brown sugar until the mixture looks thick and slightly creamy. Add the eggs one at a time and whisk after each until smooth and glossy. Stir in the vanilla and yogurt until no streaks remain.

Step 6: Add zucchini and dry ingredients

Fold the shredded zucchini into the wet mixture with a spatula. Sprinkle the dry ingredients over the top and fold gently until the batter looks mostly combined and no dry flour shows. Stop mixing as soon as it looks uniform so the cake stays soft.

Step 7: Layer the batter and cinnamon sugar

Spread half of the batter into the prepared pan and smooth it into an even layer. Sprinkle all of the cinnamon sugar filling over the batter, right up to the edges. Dollop the remaining batter on top in spoonfuls, then gently spread it out to cover the filling.

Step 8: Add the crumble topping

Take the crumble from the fridge and break it into small and medium clumps with your fingers. Scatter it evenly over the top of the batter. Press the larger chunks very lightly into the surface so they stick but still sit mostly on top.

Step 9: Bake the coffee cake

Slide the pan into the oven and bake for 35–45 minutes. Start checking at 35 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. If the top browns too quickly, tent the pan loosely with foil for the last 5–10 minutes.

Step 10: Cool, glaze, and slice

Place the pan on a wire rack and let the cake cool at least 20–30 minutes. If you want a glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over the slightly warm cake. Lift the cake out using the parchment, slice into squares, and serve with coffee, tea, or cold milk.

What to Serve with Cinnamon Sugar Zucchini Coffee Cake

Serve Cinnamon Sugar Zucchini Coffee Cake warm with a big mug of coffee or a latte for a classic coffee shop vibe at home. Kids usually love it with cold milk or hot cocoa, especially when the crumble still feels a little crunchy. Pair it with a simple fruit salad, scrambled eggs, or yogurt parfaits to round out a brunch spread. It also tastes great as an afternoon snack with iced tea or a chai latte.

Storage Options

Store leftover coffee cake covered at room temperature for up to 2 days; keep it in an airtight container so the crumb stays soft.
Refrigerate slices in a sealed container for up to 5 days; warm each piece in the microwave for 10–15 seconds before serving.
Freeze individual slices tightly wrapped in plastic, then in a freezer bag, for up to 2 months.
Reheat frozen slices in the microwave for 20–30 seconds or in a 300°F oven for about 10 minutes until warm and fragrant.