Cinnamon Zucchini Coffee Cake with Crumb Topping

If a zucchini and a coffee cake had a whirlwind romance, this would be their love child. Meet the Zucchini Coffee Cake With Crumb Topping — a breakfast cake that smells like heaven, tastes like comfort, and somehow sneaks a veggie into your kids’ breakfast without a single interrogation. No, there’s no coffee in it (FYI), but it was born to sit beside your morning mug and soak up every drop of praise.

This cake is basically zucchini bread wearing its Sunday-best crumb topping. It’s tender, cinnamon-kissed, and ridiculously easy to pull together. Want to win breakfast and snack time in one baker’s toss? Let’s go.

What makes this Zucchini Coffee Cake With Crumb Topping so irresistible?

• Moistness on point. The grated zucchini keeps the crumb soft and gives that almost-applesauce-like sweetness that begs for seconds.
• Cinnamon aroma = kitchen therapy. Seriously — crank the oven and call in reinforcements.
• Crumb topping = textural joy. Soft cake + crunchy, buttery streusel = instant crowd-pleaser.
• Sneaky veggie win. Moms, dads, caretakers: this solves a problem. Kids gobble it up, no fuss.

Plus, if you’re into exploring other tasty bakes, this recipe sits nicely among Zucchini Desserts and Zuchini Baking Recipes (yes, that spelling’s quirky, but the cake’s not).

Ingredients (with short notes)

• 2 cups all-purpose flour — the backbone; gives structure.
• 1 tsp baking powder + 1/2 tsp salt — lift and balance.
• 2 tsp ground cinnamon — the main flavor hero. Add more if you like it bold.
• 1 cup granulated sugar — light sweetness inside.
• 1/2 cup neutral oil (vegetable or canola) — keeps cake moist. Butter works, but oil = easier.
• 1 large egg — binder.
• 1/2 cup milk (any kind) — I use cow’s milk; non-dairy works fine.
• 2 cups grated zucchini (about 1 medium-large) — grate with a box grater; no need to wring unless it looks extra watery.
• Crumb topping: 1/2 cup brown sugar, 1/2 cup flour, 1 tsp cinnamon, 4 tbsp melted butter — mix into coarse crumbs.

Want other inspiration? Try recipes like Zucchini Cinnamon Oatmeal Muffins for breakfast-on-the-go, or check out different Zucchini Recipes Dessert ideas if you’re into sweet zucchini experimentation.

Simple how-to (short & sweet)

1. Preheat oven to 350°F and spray a square pan.
2. Whisk flour, baking powder, salt, and cinnamon in a medium bowl.
3. In a large bowl, stir sugar, oil, and egg until smooth. Stir in milk.
4. Fold dry ingredients into wet until just combined. Don’t overmix.
5. Fold in zucchini. Pour batter into pan.
6. Combine brown sugar, flour, cinnamon, and melted butter for the crumb; sprinkle over batter.
7. Bake 30–35 minutes until a toothpick comes out clean. Let cool slightly, then slice and enjoy.

Pro tip: If the top browns too fast, tent with foil for the last 10 minutes.

The story behind this cake (short and real-ish)

I first made this because my kids needed veggies and I needed coffee. One afternoon I thought, “What if zucchini crashed a coffee cake party?” It did — and it stuck around. The first bite felt like nostalgia and rebellion at once: familiar zucchini bread comfort with an elevated crumb crown. Now friends call me whenever they want a crowd-pleaser that doubles as a stealthy vegetable delivery system. IMO, that’s career-level achievement.

Pro tips for the best outcome

• Grate by hand with a box grater for texture — a food processor can make zucchini too wet.
• Don’t wring unless necessary. If your zucchini looks soggy, give it a gentle squeeze in a towel. Otherwise keep it as-is — you want that moisture.
• Test for doneness with a toothpick; it should come out clean or with a few moist crumbs. If it’s wet, keep baking.
• Use neutral oil to let cinnamon shine. Butter will make flavor richer but can change texture slightly.
• Want thicker crumb? Double the topping and press a little into the batter for pockets of streusel.

(Bold tip: If you want to double this recipe, bake in a 9×13-inch pan.)

Variations to try (because why not?)

• Add 1/2 cup chopped walnuts or pecans in the crumb for extra crunch.
• Fold in 1/2 cup raisins or dried cranberries for a sweet chew.
• Swap half the flour for whole wheat pastry flour for a nuttier note.
• Feeling adventurous? Bake Zucchini Bread In Coffee Can for a quirky, retro loaf presentation — it’s charming at brunch and makes a great gift.
• Borrow flavors from other Zucchini Cakes Recipe ideas: lemon zest and poppy seeds, or a maple glaze for autumn vibes.

Best way to serve

Warm slices with a sliver of butter? Yes. A dollop of Greek yogurt or mascarpone? Also yes. Hot coffee or a creamy latte on the side seals the deal. Want to be fancy? Dust powdered sugar and add thin lemon slices for brightness. Serve slightly warm — it brings out the cinnamon and makes the crumb sing.

Quick tips for storage & leftovers

• Store at room temp in an airtight container up to 3 days.
• Freeze slices individually wrapped for up to 3 months — thaw at room temp or warm briefly in the oven.
• Reheat gently in the microwave for 10–15 seconds or in the oven at 300°F for a few minutes to refresh the crumb.

Bold reminder: Freeze for up to 3 months if you want to save a stash — it defrosts beautifully.

A few FAQs (short & helpful)

Final thoughts (short & punchy)

This cake hits the sweet spot between cozy and clever. It’s a breakfast that doubles as dessert and a cunning way to get greens into the day without a single lecture. Whether you’re riffing into Zucchini Desserts territory, baking up Zucchini Cinnamon Oatmeal Muffins next, or just keeping things classic with this Zucchini Cinnamon Cake, you’ve got a winner on your hands.

So — what are you waiting for? Grate some zucchini, crank the cinnamon, and let that crumb topping get to work. Your kitchen is about to smell like heaven. You’re welcome. 😊 Print