Soft and fluffy cake with a little cinnamon and a little lemon, stuffed full of zucchini just for moisture, and topped with a brown sugar and cinnamon layer for that warm coffee cake feel, this Zucchini Coffee Cake is perfect for breakfast or an afternoon snack with a cup of coffee.

One slice of zucchini coffee cake with a thick sugar layer on a white and green plate.

Why is zucchini good in baking?

Zucchini is great for baking because it adds moisture without causing the cake to lose structure. It also doesn’t taste like much before baking and once added into cake batter, you can’t taste it at all.

Should you drain zucchini before baking?

Draining zucchini isn’t usually necessary. However, if you have a giant zucchini that maybe grew on the vine for a little too long it may have quite a bit of moisture inside. If that’s the case, I would strain out a bit of the liquid but it doesn’t need to be dramatic. If you are using standard medium sized zucchini, there is no need to drain them.

Why is it called coffee cake?

While called coffee cake, coffee cake doesn’t actually have any coffee in it. The name, coffee cake comes from the fact that the cake is meant to be eaten with a cup of coffee. Traditionally coffee cake will have some sort of streusel or sugar layer on top often with a bit of cinnamon mixed in.

Tips for making Zucchini Cake

I recommend using this 8″ square metal pan from USA pan for the zucchini cake. It will bake evenly without burning and you won’t have any issues with the cake sticking.
Make sure to preheat the oven before starting to mix the cake batter, it will come together quite quickly so you want the oven to be hot and ready.
You don’t need a mixer for this cake, just make sure all of the ingredients are fully mixed and distributed in the cake batter.
As mentioned above, if using standard sized zucchinis there is no need to drain them. However, if you are using extra large zucchinis you may want to strain off a bit of the moisture. Just be sure to weight it after straining.
You can also use a 9″ square pan just note that the cake will take less time to bake and be slightly thinner but it will still be delicious!
If you want to be able to lift the cake out of the pan as one whole slab before cutting, place a long rectangle of parchment paper in the pan before pouring in the cake batter.

Additional Cake Recipes to try!

Ingredients needed for a zucchini coffee cake laid out and labeled on a kitchen island.

Zucchini Cake Ingredients

Lemon Zest: Ok this isn’t a lemon cake, nor does it taste like lemon, the lemon zest just helps to brighten up the flavor of the whole cake. Be sure to wash the lemon before zesting it.
Sugar: This cake uses regular white sugar for the actual cake to keep it light and fluffy and then a combination of regular and dark brown sugar for the crunchy sugar topping.
Cinnamon: Ground cinnamon is in both the cake and the sugar top to add warmth to this cake and it tastes so good with the zucchini base.
Oil: Any neutral oil such as avocado, vegetable, algae, or canola oil will work for this cake. You can also use olive oil there is just a greater chance you will get hints of the flavor.
Eggs: I use standard large eggs from the store.
Salt: A little bit of fine sea salt enhances the flavors and balances out the sweetness.
Vanilla Extract: Vanilla enhances the flavor of the cake.
Zucchini: Be sure to weigh out the zucchini because sometimes 2 is enough for me, sometimes it’s too much, and sometimes not enough. No need to peel the zucchini just chop off the end.
Flour: I used a combination of all purpose flour and whole wheat flour to give the cake it’s structure but also to add a little flavor.
Baking soda & powder: Both baking soda and baking powder play a role in how the cake rises and it’s texture so make sure neither is expired!

8" metal square pan with a zucchini coffee cake baked inside and a couple slices taken out.

How to make a Zucchini Coffee Cake?

Preheat the oven to 350 F and place a rack in the center of the oven.
In a medium bowl, stir together the brown sugar, granulated sugar, and cinnamon for the sugar topping.

Glass mixing bowl with the brown sugar topping mixture mixed together.

Cake

In a large mixing bowl, add in the lemon zest, granulated sugar, and cinnamon. Use your fingers to rub the zest into the sugar until the sugar starts to clump from the oils.
Add in the oil, eggs, salt, and vanilla and whisk until smooth.
Grate in the zucchini and whisk once more.
Pour in the all purpose and whole wheat flour along with the baking soda and baking powder right on top of the flours.
Use the whisk to first whisk the baking soda and baking powder into the flours and then completely in with the wet ingredients.
Pour the batter into the 8″ metal cake pan. If not using the non-stick USA pan, be sure to spray the pan with a baking spray or line it with butter and parchment paper first.
Sprinkle the sugar mixture over the surface of the cake until it is completely covered.

Bake the Cake

Place the cake in the hot oven and bake for 25 minutes. After the 25 minutes have passed, rotate the cake 180 degrees and bake for another 20 minutes.
Check to see if the cake is done by poking a toothpick into the center and check to make sure it comes out clean without any raw cake batter.
Once baked, take the pan out of the oven and leave to cool for 10-15 minutes. Then serve directly from the pan or lift the cake out and cut it into 9 servings.
Store leftovers in an airtight container either at a cool room temperature or in the fridge!

A fully baked zucchini coffee cake in an 8" square metal pan.

Image that requests readers to rate and review the recipe.

Print Recipe

5 from 3 votes