Go Back
A large serving of zucchini coffee cake with lots of streusel topping!

Zucchini Cake (Coffee Cake Recipe)

Course: Bread, Breakfast
Cuisine: American
Keyword: zucchini cake, zucchini coffee cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 18
Calories: 633kcal
Author: Malinda Linnebur
Don't know what to do with the leftover zucchini from your summer harvest? I got you covered! This recipe for zucchini cake is like coffee cake, only made with your favorite squash. It's the perfect sweet breakfast treat that the whole family is guaranteed to love!
Print Recipe

Ingredients

TOPPING:

  • 1 cup (190g) packed brown sugar
  • 1 cup (355g) old fashioned oats
  • 1 cup (130g) all purpose flour
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) butter, melted

CAKE:

  • 4 cups (515g) all purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup (190g) packed brown sugar
  • 1 cup (226g) butter, melted
  • 4 large eggs
  • 1 cup (245g) sour cream
  • 1 tablespoon vanilla
  • 3 cups (425g) grated zucchini

ICING:

  • 1 cup (95g) confectioners sugar
  • 2-3 tablespoons milk, half and half, OR heavy cream
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350°F. Lightly grease a 9x13 baking pan, set aside.

TOPPING:

  • In a small bowl mix together the brown sugar, oats, flour, cinnamon, and salt. Mix in the melted butter until you have large clumps and all the flour is wet. Set aside.

CAKE:

  • In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of the dry ingredients and add the brown sugar, butter, eggs, sour cream, vanilla, and zucchini. Mix together just until combined.
  • Spread into prepared pan in an even layer. Sprinkle the top with the reserved topping mixture. Bake for 50-55 minutes or until a toothpick comes out MOSTLY clean and with no raw batter. (A few moist crumbs on the toothpick is ideal.)
  • Cool at least 10 minutes before drizzling with the icing. To make the icing combine ingredients in a small bowl and stir until well combined.

Notes

  1. STORAGE: Store cooled cake covered at room temperature for up to 3 days or in the refrigerator for up to 7 days. 
  2. FREEZER FRIENDLY: Tightly wrap completely cooled cake and freeze for up to 3 months. Thaw overnight on the counter before drizzling with the icing. 
  3. Measure the flour correctly making sure not to pack the flour in the measuring cup. Spoon or weigh the flour for an accurate measurement. 
  4. Can warm a piece of cake in the microwave for 15 seconds to give it that fresh out of the oven taste. 
  5. Try adding 1 cup of chopped pecans to the topping for some crunch. 

Nutrition

Calories: 633kcal | Carbohydrates: 100g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 337mg | Potassium: 332mg | Fiber: 4g | Sugar: 40g | Vitamin A: 709IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 4mg