Introduction:

Think zucchini in cake sounds strange? Think again! This Zucchini Coffee Cake is the kind of recipe that surprises you — incredibly moist, cinnamon-spiced, and perfect with your morning cup of coffee or afternoon tea. The zucchini keeps the cake tender, while the crumb topping adds that irresistible bakery-style finish

 

🥒 Why Add Zucchini to Cake?

Zucchini is mild in flavor, but rich in moisture. It melts into the batter, giving the cake an ultra-soft texture — without tasting like vegetables! It’s a brilliant way to sneak in greens and use up garden zucchini.

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🛒 Ingredients

For the cake:

• 1 1/2 cups grated zucchini (no need to peel)

• 1/2 cup unsalted butter (softened)

• 3/4 cup sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp cinnamon

• Pinch of salt

For the crumb topping:

• 1/2 cup brown sugar

• 1/3 cup flour

• 1 tsp cinnamon

• 1/4 cup melted butter

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🍰 How to Make It

1. Preheat oven to 350°F (175°C). Grease an 8×8″ pan.

2. Cream butter and sugar. Add eggs and vanilla. Stir in grated zucchini.

3. Mix dry ingredients separately and fold into the wet mixture.

4. Pour batter into pan.

5. Mix crumb topping and sprinkle on top.

6. Bake for 35–40 minutes or until a toothpick comes out clean.

Let cool before slicing — the crumb will stay buttery and crisp.

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☕ Serving Tip

Serve warm with coffee, or chill and enjoy the next day — it actually gets better with time!