Go Back

Cinnamon Sugar Zucchini Coffee Cake

Cinnamon sugar zucchini coffee cake with a thick, crumbly cinnamon brown sugar streusel covering the entire top. Tender zucchini cake stays moist, with visible layers and a light swirl when sliced.
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: 320
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
  • 0.333 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
  • 0.333 cup brown sugar
  • 1.5 tsp cinnamon
  • 3 tbsp cold butter, cubed

Equipment

  • 1 sheet pan

Method
 

Prep & bake
  1. Preheat the oven to 350°F and grease a 9x9 baking pan.
  2. Make streusel: mix all-purpose flour, brown sugar, and cinnamon, then cut in cold butter until crumbly, with uneven clumps.
  3. Refrigerate the streusel while you mix the cake batter for a firmer crumble texture.
  4. Whisk all-purpose flour, baking powder, baking soda, salt, and cinnamon for the cake until evenly combined.
  5. Beat granulated sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth and glossy.
  6. Stir in grated squeezed zucchini until the batter looks evenly dotted.
  7. Fold the dry ingredients into the wet just until no dry streaks remain, keeping the batter thick.
  8. Pour the batter into the greased pan and sprinkle half the streusel over the surface.
  9. Swirl lightly with the back of a spoon so you see a marbled top beneath the crumbs.
  10. Top with the remaining streusel so the entire surface is covered in a thick crumb layer.
  11. Bake at 350°F for 35–42 minutes, until a toothpick comes out clean and the edges look set.
  12. Cool for 15 minutes before cutting so the layers stay distinct and slice cleanly.

Notes

For the best crumb, chill the streusel while the oven heats and keep the butter cold while mixing. Store covered in the refrigerator up to 3 days; freeze slices up to 2 months. For a lighter option, use low-fat sour cream for a slightly less rich crumb (texture may be a touch softer).