Cinnamon Sugar Zucchini Coffee Cake

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This delightful Cinnamon Sugar Zucchini Coffee Cake is the perfect way to start your day or indulge in a sweet treat. The addition of zucchini not only adds moisture to the cake but also provides a healthy dose of vitamins and minerals. This recipe is a classic coffee cake with a twist that will leave your taste buds wanting more.

If you have a surplus of zucchini and are looking for a creative way to use it up, this coffee cake recipe is an excellent choice. The combination of the zucchini and cinnamon sugar makes for a delicious and satisfying cake that can be enjoyed for breakfast, brunch, or dessert. Got baking pans?

Don’t be intimidated by the thought of making this cake from scratch. The batter comes together quickly and easily, and you’ll have it in the oven in no time. It’s the perfect recipe for beginners or seasoned bakers looking for something new to try.

To top off this delicious cake, the crumb topping adds an extra layer of flavor and texture. The cinnamon sugar mixture provides a delightful crunch that complements the soft, moist cake perfectly.

In summary, this Zucchini Coffee Cake is a healthier twist on a classic coffee cake recipe, with a delightful combination of flavors and textures that is sure to please. The recipe is easy to follow, making it an ideal choice for bakers of all skill levels. Whether you’re looking for a breakfast treat or a sweet indulgence, this cake is sure to satisfy your cravings.

Not what you are looking for? Try these other great Breakfast recipes:


Cinnamon Sugar Zucchini Coffee Cake

Zucchini Coffee Cake

This Cinnamon Sugar Zucchini Coffee Cake is a traditional coffee cake, but with zucchini to make it healthier, topped with crunchy cinnamon sugar.

  • Author: Domestic Dreamboat
  • Prep Time: :15
  • Cook Time: :45
  • Total Time: 1:00
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baked


Units Scale


  • 1 cup brown sugar
  • 2 Tablespoons cold unsalted butter
  • 1 Tablespoon all purpose flour
  • 1 1/2 teaspoons ground cinnamon


  • 2 cups shredded zucchini (from 1 medium zucchini)
  • 1/2 teaspoon salt, divided
  • 2 cups all purpose flour
  • 1/2 cup whole wheat flour (see note*)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups granulated sugar
  • 1/3 cup canola oil
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla


  1. Streusel – Add the brown sugar, flour, butter and cinnamon to the bowl of a food processor. Pulse together until mixture resembles sand. Set aside.
  2. Cake – Toss the zucchini with 1/4 teaspoon of the salt. Let it sit in a small colander to drain.
  3. Meanwhile, grease a 9×13″ rectangular baking pan and heat the oven to 325°F.
  4. Whisk together the all purpose flour, whole wheat flour, baking powder, baking soda, and remaining 1/4 teaspoon of salt in a medium bowl. Set aside.
  5. In a large bowl, whisk together the sugar, oil, yogurt, milk, egg, and vanilla. Fold in the flour mixture until just barely incorporated. Fold in the zucchini until uniform.
  6. Spread half of the batter over the bottom of the greased baking pan. Top with half of the streusel mixture. Carefully, without mixing the streusel mixture into the batter, spread the remaining batter on top of the streusel mixture. Top with the remaining streusel mixture. Bake for 45 minutes, until a toothpick inserted into the center comes out clean. Cool for at least 20 minutes before serving.


* You can omit whole wheat flour and just use an extra 1/2 cup of all purpose flour, if you wish.


  • Serving Size: 12
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