If you’re anything like me, you crave comfort in the form of something warm, sweet, and just a little nostalgic. This Cinnamon Zucchini Coffee Cake checks all those boxes—and then some. It’s the kind of cozy autumn baking idea that fills your kitchen with the scent of cinnamon and love.

Whether you’re juggling work, kids, or just trying to make it through the week, this cake is your sweet escape. With hidden veggies, a moist crumb, and a buttery streusel topping, it’s both wholesome and indulgent—perfect for brunch, dessert, or sneaky snacking at midnight.

Why You’ll Love This Cinnamon Zucchini Coffee Cake

This cozy little cake is everything we crave when the leaves start to fall—easy, quick, and absolutely delicious. The moist zucchini coffee cake stays tender for days, thanks to the hidden veggie magic. It’s a no-fuss recipe that feels like a warm hug in every bite. Whether you’re feeding picky eaters or impressing guests, this streusel topped zucchini cake delivers comfort and joy without the stress.

Ingredients for Cinnamon Zucchini Coffee Cake

Before we dive into mixing bowls and cinnamon-scented clouds, let’s take a look at what you’ll need. These ingredients are pantry-friendly and easy to find—many are probably already waiting for you at home. I’ve also included some helpful swaps and optional goodies if you like to add your own twist.

For exact measurements, scroll to the bottom of the post where you’ll find a printable recipe card.

Dry Ingredients

All-purpose flour: The base of the cake, giving it structure while keeping the crumb tender.
Baking powder & baking soda: These leavening agents team up to give the cake its gentle rise and soft texture.
Ground cinnamon: Adds that cozy spiced flavor that screams fall comfort.
Ground nutmeg: Just a touch deepens the warmth and gives it a homemade, nostalgic touch.
Salt: Enhances all the other flavors and balances out the sweetness beautifully.

Wet Ingredients

Granulated sugar & brown sugar: A sweet combo that adds moisture and a hint of caramel richness.
Unsalted butter: Softened to cream perfectly with the sugars—this adds richness and buttery goodness.
Eggs: Help bind everything together while adding lightness and structure.
Vanilla extract: A splash of vanilla makes the whole cake smell like a bakery on a Sunday morning.
Shredded zucchini: The hidden veggie hero! It melts into the batter, keeping things delightfully moist without tasting like veggies.
Sour cream or Greek yogurt: Both work great—sour cream gives a classic richness, while Greek yogurt adds tang and a protein boost.

Add-ins and Optional Ingredients

Chopped pecans or walnuts: Totally optional, but they add a lovely crunch and earthy flavor.
Spices: Want to play around? Try adding a pinch of cloves or allspice for extra depth.
Chocolate chips: Not traditional, but I won’t judge if you toss a handful in—kids love it!

Streusel Topping

Brown sugar: The sweet, slightly molasses-y base of our topping.
Flour: Helps create that crumbly, bakery-style texture.
Cinnamon: Because more cinnamon is always a good idea.
Cold butter: Cubed and cut into the mix—it creates those irresistible crunchy bits.
Chopped nuts (optional): Add them if you like a nutty crunch on your streusel topped zucchini cake.

How to Make Cinnamon Zucchini Coffee Cake

Ready to turn those humble ingredients into a cozy masterpiece? This cinnamon zucchini coffee cake comes together like a dream—no fancy skills needed. Whether you’re baking with little helpers or squeezing it in between errands, these steps are quick, simple, and foolproof. Here’s how I make this moist zucchini coffee cake disappear from the kitchen counter in record time!

Step 1 – Prep Your Oven and Pan

Start by preheating your oven to 350°F. This helps the cake bake evenly from the get-go.

Grease a bundt pan or a 9×13-inch dish. I like to use butter and a light dusting of flour for easy release.

Step 2 – Mix the Dry Ingredients

In a large mixing bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

This step ensures the spices are evenly distributed, giving that warm fall spiced zucchini dessert flavor in every bite.

Step 3 – Cream the Butter and Sugars

In a separate bowl, beat the softened butter with granulated and brown sugar until fluffy and pale.

This step helps trap air, creating a lighter texture in our hidden veggie cake treat—like magic in a mixing bowl.

Step 4 – Add Eggs and Vanilla

Crack in your eggs one at a time, mixing well after each.

Then stir in the vanilla extract. Your batter should be smooth and velvety now, almost like cake batter’s fancy cousin.

Step 5 – Stir in Zucchini and Sour Cream

Fold in the shredded zucchini and your choice of sour cream or Greek yogurt.

This is where the moist zucchini coffee cake magic happens. The zucchini melts right in, and the yogurt keeps it tender and rich.

Step 6 – Combine Wet and Dry Ingredients

Gently mix your wet and dry ingredients together until just combined.

Don’t overmix—think of it like folding a soft blanket. Toss in nuts here if you’re using them.

Step 7 – Make the Streusel Topping

In a small bowl, mix brown sugar, flour, and cinnamon.

Cut in the cold butter until the mixture resembles coarse crumbs. Add nuts if you like that extra crunch on your streusel topped zucchini cake.

Step 8 – Assemble and Bake

Pour the batter into your prepared pan, spreading it evenly with a spatula.

Sprinkle the streusel generously over the top. Bake for 40–50 minutes, or until a toothpick comes out clean.

Step 9 – Cool and Serve

Let the cake cool in the pan for 15–20 minutes before turning it out or slicing.

Serve warm or at room temp—either way, this easy zucchini bundt cake recipe is pure autumn joy on a plate.

Tips for Success

Don’t squeeze the zucchini dry—its natural moisture is key to that irresistibly moist zucchini coffee cake.
Use room temperature eggs and butter to help everything mix evenly.
Check for doneness with a toothpick—it should come out clean or with a few moist crumbs.
Let the cake cool before slicing so it holds together beautifully.

Equipment Needed

Mixing bowls: One large and one medium for combining dry and wet ingredients.
Electric mixer: A hand or stand mixer makes creaming butter and sugar a breeze.
Measuring cups and spoons: For accuracy and consistency in every delicious bite.
Grater: To shred the zucchini—no need to peel, just grate and go!
Baking pan: A 9×13-inch dish or bundt pan both work beautifully for this cinnamon zucchini coffee cake.
Spatula: For folding ingredients and scraping every last bit of batter.

Variations

Gluten-free option: Swap the all-purpose flour with a reliable 1:1 gluten-free baking blend. I’ve tried it—still dreamy and moist!
Vegan twist: Use plant-based butter, flax eggs (1 tbsp flax + 3 tbsp water per egg), and dairy-free yogurt. The texture holds up surprisingly well.
Extra spice: Craving more fall vibes? Add ¼ tsp ground cloves or allspice for a deeper, spiced zucchini dessert flavor.
Fruit fusion: Stir in ½ cup of diced apples or pears for a sweet-tart surprise in every bite. It’s like autumn in a forkful.
Chocolate chip delight: A handful of mini chocolate chips turns this hidden veggie cake treat into a kid-approved favorite (and let’s be honest, adults too).
Lemon glaze finish: Mix powdered sugar with lemon juice and drizzle over the cooled cake for a zingy contrast to the cozy spices.

Serving Suggestions

Pair a warm slice with a cup of cinnamon tea or creamy chai latte for an afternoon pick-me-up.
Top with whipped cream or vanilla yogurt for a brunch-worthy touch.
Serve with fresh berries to brighten the plate and balance the spice.
Dust with powdered sugar for a bakery-style finish that looks as good as it tastes.

Frequently Asked Questions (FAQs)

Q: Can I freeze Cinnamon Zucchini Coffee Cake?

A: Absolutely! Once the cake has cooled completely, wrap it tightly in plastic wrap and then foil.
You can freeze the entire cake or individual slices for up to 3 months. When you’re ready, thaw at room temperature or gently warm in the oven. This moist zucchini coffee cake holds up beautifully in the freezer—perfect for those “I need cake now” emergencies.

Q: How do I keep the cake moist for days?

A: First off, that zucchini is your best friend—it naturally keeps the crumb soft and tender.
To lock in the moisture, store the cake in an airtight container at room temperature. I usually place a slice of bread in with the cake to absorb any extra air—it’s an old baker’s trick that really works!

Q: Can I make this as an easy zucchini bundt cake recipe?

A: Yes, and it turns out stunning! I often bake this hidden veggie cake treat in a bundt pan when I want a more elegant presentation.
Just grease the pan well (get into all those nooks!) and adjust baking time slightly—check around the 45-minute mark and go from there. It’s a real showstopper without the fuss.

Q: What other spices pair well in this fall spiced zucchini dessert?

A: Oh, the spice possibilities! Alongside the cinnamon and nutmeg, try adding a pinch of cloves, cardamom, or allspice.
These bold flavors cozy right up to the zucchini and make the cake feel like a warm flannel blanket for your taste buds. Perfect for chilly mornings or crisp evenings.

Q: Is it okay to leave out the nuts in the streusel topped zucchini cake?

A: Totally fine! If you or your crew aren’t fans of nuts (or have allergies), just skip them.
The streusel will still have that crunchy-sweet texture we love. This streusel topped zucchini cake is flexible like that—delicious with or without the extra crunch.

Final Thoughts

Baking this Cinnamon Zucchini Coffee Cake always feels like hitting pause on a hectic day and embracing something sweetly simple. It’s more than just a cozy autumn baking idea—it’s a slice of comfort, a bite of hidden veggie magic, and a reason to gather around the table. Whether you’re serving it at brunch, sneaking a slice with coffee, or gifting it to a friend, this moist zucchini coffee cake brings joy in the most delicious way. I hope it becomes a cherished favorite in your home, just like it has in mine. Happy baking—and even happier snacking!

Cinnamon Zucchini Coffee Cake That Stays Super Moist