Go Back

Cinnamon Sugar Zucchini Coffee Cake

Cinnamon sugar zucchini coffee cake with a thick, crumbly cinnamon brown sugar streusel baked over a tender zucchini crumb. Slices show the layers and swirl, with a soft cake interior and a fully streusel-topped finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup zucchini grated and squeezed dry
Cinnamon Streusel
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
  • 3 tbsp butter cold, cubed

Equipment

  • 1 sheet pan

Method
 

Preheat and set up
  1. Preheat oven to 350°F and grease a 9x9 baking pan so the cake releases easily after baking.
Make the cinnamon streusel
  1. In a bowl, mix all-purpose flour, brown sugar, and cinnamon for the streusel.
  2. Cut in the cold butter until crumbly, with small pea-size bits throughout for a thick topping.
  3. Refrigerate the streusel while you prepare the cake batter.
Mix the cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  2. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth.
  3. Stir in the grated squeezed zucchini so the batter turns speckled and moist.
  4. Fold the dry ingredients into the wet ingredients until just combined, leaving no visible dry flour.
Assemble and bake
  1. Pour the batter into the greased 9x9 pan and spread it into an even layer.
  2. Sprinkle half the streusel over the surface, then swirl lightly to create swirled pockets of cinnamon.
  3. Top with the remaining streusel to fully cover the top.
  4. Bake at 350°F for 35–42 minutes, until a toothpick comes out clean.
  5. Cool the coffee cake for 15 minutes before cutting so the tender crumb sets and slices cleanly.

Notes

For the best texture, squeeze the grated zucchini very dry so the crumb stays tender rather than wet. Store covered in the fridge up to 4 days; freeze slices up to 2 months (thaw overnight in the fridge). For a lighter option, use light sour cream and replace part of the oil with unsweetened applesauce in equal amounts—flavor stays cinnamon-forward with a softer crumb.