I know zucchini in cake sounds a little questionable at first because I used to think the exact same thing. But honestly, once I tried this zucchini coffee cake, I fully got the hype. You really do not taste the zucchini at all, it just makes the cake unbelievably soft and moist in the best way possible.

I originally made this because I wanted coffee cake but also had zucchini sitting in the fridge that needed to be used up before it reached that sad forgotten vegetable stage. And somehow this ended up becoming one of those recipes I kept thinking about after the first slice. The cinnamon sugar layer on top gives it that classic coffee cake feel, while the little bit of lemon zest keeps the flavor from feeling too heavy.

If you already like recipes like Chocolate Chip Crumble Cake, this one fits right into that same cozy breakfast cake situation.

Why You Will Love This Zucchini Coffee Cake Recipe

One of my favorite things about this zucchini coffee cake is the texture. The zucchini keeps everything soft for days without making the cake dense or wet. It somehow stays fluffy while still feeling rich enough to actually satisfy a cake craving.

I also love that you do not need a mixer for this recipe. Everything comes together with a whisk and a bowl, which honestly makes cleanup way less annoying. And the cinnamon sugar topping bakes into this slightly crisp layer on top that makes every bite so good.

Another thing I appreciate is how forgiving this recipe is. Even if your zucchini sizes are slightly different or your sugar topping looks messy going in, the cake still turns out great.

What You Will Need for this Zucchini Coffee Cake

An 8-inch square baking pan works really well here because it helps the cake bake evenly while keeping the middle soft. A simple metal non-stick pan like this is perfect.

A box grater is helpful for shredding the zucchini quickly. You do not need anything fancy here, just a basic grater that gives fine shreds.

A large mixing bowl makes it easier to whisk everything together without making a mess all over the counter.

Parchment paper is optional but really helpful if you want to lift the cake out neatly before slicing. A simple roll like this lasts forever if you bake often.

Ingredients

For the Cinnamon Sugar Topping

• 125 grams dark brown sugar
• 50 grams granulated sugar
• 1/2 teaspoon cinnamon

For the Cake

• 150 grams granulated sugar
• Zest of 1 lemon
• 2 teaspoons cinnamon
• 225 grams neutral oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea salt
• 350 grams zucchini, grated
• 120 grams all-purpose flour
• 120 grams whole wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder

How to Make Zucchini Coffee Cake

Preheat your oven to 350°F and lightly grease an 8-inch square baking pan or line it with parchment paper.

Start with the topping. In a small bowl, stir together the brown sugar, granulated sugar, and cinnamon until combined. Set it aside for later.

In a large bowl, combine the lemon zest, sugar, and cinnamon for the cake batter. Use your fingers to rub the zest into the sugar for a minute so the oils release into the mixture.

Add the oil, eggs, vanilla, and salt. Whisk until smooth.

Grate the zucchini directly into the bowl, then stir again until combined.

Add the all-purpose flour, whole wheat flour, baking soda, and baking powder. Stir until the batter comes together and no dry flour remains.

Pour the batter into the prepared pan and spread it evenly.

Sprinkle the cinnamon sugar topping all over the surface of the batter.

Bake for 25 minutes, then rotate the pan and bake for another 20 minutes, or until a toothpick inserted into the middle comes out clean.

Let the cake cool for about 10–15 minutes before slicing.

Tips

You do not usually need to drain zucchini unless it is one of those giant oversized garden zucchinis that hold way too much water.

Do not skip the lemon zest even though this is not a lemon cake. It really helps brighten the flavor and keeps the cake from tasting flat.

If you want extra texture, chopped walnuts or pecans taste really good sprinkled into the topping mixture.

This cake tastes really good with coffee in the morning, but honestly I’ve also eaten it late at night straight from the pan and it still hits

More Coffee Cake Recipes

• Apple Sour Cream Coffee Cake
• Tasty Orange Coffee Cake
• Apple Pie Filling Coffee Cake
• Chocolate Chip Coffee Cake
• Eggless Coffee Cake