I love preparing this Cinnamon Zucchini Coffee Cake. The mix of lightly packed grated zucchini with beaten eggs, vegetable oil, and a splash of vanilla extract creates an unexpectedly delightful base. I adore how the cinnamon sugar layer lends a unique texture to each bite, making it an irresistibly inviting treat.

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I’ve been playing around in the kitchen and decided to mix things up with a Cinnamon Sugar Zucchini Coffee Cake that’s super simple and totally worth a try. I mixed 1 1/2 cups of grated zucchini with 2 beaten eggs, a splash of 1/2 cup vegetable oil and a little hint of 1 tsp vanilla extract for that subtle aroma.

Then I folded in 1 1/2 cups all-purpose flour with 1 cup granulated sugar, a pinch of 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt. The best part?

The two layers of cinnamon sugar made from 1/4 cup granulated sugar and 1 tbsp ground cinnamon giving it a completely rad flavor boost. I know it sounds like one of those easy zucchini desserts but it’s really more than that kind of baked good—it’s a unique twist on the best zucchini coffee cake recipes out there.

Enjoy giving it a whirl!

Why I Like this Recipe

I like this recipe because it makes me feel like I’m doing something creative in the kitchen, even when I’m short on time. I really enjoy how the zucchini adds a unique, moist texture that makes every bite interesting. I appreciate the sweet and spicy kick from the cinnamon sugar layers, which gives it an extra burst of flavor. And I love that it’s super simple to whip up, making it a great go-to treat for busy days.

I made this Cinnamon Sugar Zucchini Coffee Cake a few times and it always turns out awesome. Its really simple to prepare and takes like 10 minutes to get ready before it goes into the oven. The two layers of cinnamony sugar really give the cake a cool crunchy-sweet flavor that I just can’t get enough of. Its perfect when youre in a rush but still want something that tastes sweet and satisfying.

Ingredients

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Zucchini provides fiber and moisture; it helps make the cake soft and a bit nutritious.
Eggs supply protein and help bind the ingredients so everything sticks together.
Vegetable oil adds a rich texture and eases mixing though it isnt the healthiest.
All-purpose flour gives structure and carbohydrates for energy in every bite.
Sugar brings sweetness and browning to give the cake its delightful taste.
The cinnamon sugar layer offers a warm spice and extra sweet crunch on top.
Vanilla extract boosts flavor by adding a rich aroma to the mix.
Baking soda and powder ensure the cake rises nicely for a fluffy texture.

Ingredient Quantities

1 1/2 cups grated zucchini (lightly packed)

2 eggs, beaten

1/2 cup vegetable oil

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

For the cinnamon sugar layer: 1/4 cup granulated sugar mixed with 1 tbsp ground cinnamon

How to Make this

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1. Preheat oven to 350°F and lightly grease a 9-inch round cake pan.

2. In a medium bowl, whisk together the eggs, zucchini, vegetable oil, and vanilla extract until well mixed.

3. In a separate large bowl, combine the flour, granulated sugar, baking soda, baking powder, and salt.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Pour about half of the batter into the prepared pan and spread it evenly.

6. Sprinkle the cinnamon sugar mixture (sugar and cinnamon) generously over the first layer.

7. Pour the remaining batter over the cinnamon sugar layer and smooth the top.

8. Sprinkle any leftover cinnamon sugar mixture over the top of the batter.

9. Bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Enjoy your coffee cake!

Equipment Needed

1. Oven – essential for preheating to 350°F and baking the cake
2. 9-inch round cake pan – needed for holding the batter during baking
3. Medium mixing bowl – for whisking the eggs, zucchini, oil, and vanilla
4. Whisk – to thoroughly mix those wet ingredients
5. Large mixing bowl – to combine the dry ingredients like flour, sugar, baking soda, baking powder, and salt
6. Measuring cups and spoons – to accurately measure out all the ingredients
7. Spatula or wooden spoon – used for gently stirring and ensuring everything is just combined
8. Toothpick – to test if the cake is done by inserting it in the center
9. Wire cooling rack – to let the cake cool properly after baking

This list should cover everything you’ll need to make the coffee cake correctly.

FAQ

Q: Can I swap some ingredients to make it healthier?

A: Yeah, you can replace half of the oil with unsweetened applesauce, but it might change the texture a bit.

Q: Do I really have to grate the zucchini?

A: Yep, grating helps it mix really well into the batter so you get even flavor throughout.

Q: How do I know when the cake is done?

A: Just stick a toothpick into the center, if it comes out clean then its done.

Q: Can i use a different type of sugar for the cinnamon layer?

A: You should use granulated sugar to get that perfect crisp texture with cinnamon, though you can experiment if youre feelin adventurous.

Q: What if i have leftovers?

A: Keep them in an airtight container in the fridge for up to 3 days. Enjoy cold or warmed up, they still taste great!

Cinnamon Sugar Zucchini Coffee Cake Recipe Substitutions and Variations

Instead of eggs, you can try using 1/2 cup unsweetened applesauce or one mashed banana if you don’t have eggs handy.
If you’re out of vegetable oil, melted coconut oil or canola oil works pretty well as a substitute.
You can swap all-purpose flour for gluten free all-purpose flour if you need a gluten free version.
For granulated sugar, you might use coconut sugar as a natural alternative, but keep in mind it could change the flavor slightly.

Pro Tips

1. Make sure you dont overmix the batter once you combine the wet and dry stuff cause this cake gets super light when its mixed just enough.
2. It’s a good idea to use parchment paper or even a light spray over your pan so that the cake wont stick even when it gets a bit moist near the cinnamon layer.
3. If your zucchini is really watery, try squeezing out some of the extra liquid first so your cake doesnt turn out too soggy.
4. Let the cake cool completely on the wire rack after you take it out of the pan this helps it set just right and makes it easier to slice without crumbling.

Cinnamon Sugar Zucchini Coffee Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

225

kcal

Equipment: 1. Oven – essential for preheating to 350°F and baking the cake
2. 9-inch round cake pan – needed for holding the batter during baking
3. Medium mixing bowl – for whisking the eggs, zucchini, oil, and vanilla
4. Whisk – to thoroughly mix those wet ingredients
5. Large mixing bowl – to combine the dry ingredients like flour, sugar, baking soda, baking powder, and salt
6. Measuring cups and spoons – to accurately measure out all the ingredients
7. Spatula or wooden spoon – used for gently stirring and ensuring everything is just combined
8. Toothpick – to test if the cake is done by inserting it in the center
9. Wire cooling rack – to let the cake cool properly after baking

This list should cover everything you’ll need to make the coffee cake correctly.

Ingredients

1 1/2 cups grated zucchini (lightly packed)
2 eggs, beaten
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
For the cinnamon sugar layer: 1/4 cup granulated sugar mixed with 1 tbsp ground cinnamon

Directions

Preheat oven to 350°F and lightly grease a 9-inch round cake pan.
In a medium bowl, whisk together the eggs, zucchini, vegetable oil, and vanilla extract until well mixed.
In a separate large bowl, combine the flour, granulated sugar, baking soda, baking powder, and salt.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour about half of the batter into the prepared pan and spread it evenly.
Sprinkle the cinnamon sugar mixture (sugar and cinnamon) generously over the first layer.
Pour the remaining batter over the cinnamon sugar layer and smooth the top.
Sprinkle any leftover cinnamon sugar mixture over the top of the batter.
Bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Enjoy your coffee cake!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.