Moist Zucchini Coffee Cake for Cozy Mornings and Sweet Moments

This delicious Zucchini Coffee Cake is a moist and cozy treat, perfect for breakfast or a sweet moment.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 9 slices

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup Dark Brown Sugar Substitute with light brown sugar for a milder taste.
1 cup Granulated Sugar Regular or cane sugar works well.
2 teaspoons Cinnamon Nutmeg can be a delightful alternative.
1 tablespoon Lemon Zest Essential for flavor balance.
1/2 cup Neutral Oil e.g., vegetable oil or coconut oil for added flavor.
2 large Eggs Flax eggs for a vegan option.
2 teaspoons Vanilla Extract Swap for almond extract for a unique twist.
1 teaspoon Fine Sea Salt Table salt can be used in equal amounts.
2 cups Zucchini (grated) Do not drain unless overly watery.
1 1/2 cups All-Purpose Flour Whole wheat flour can substitute for a nuttier taste.
1/2 cup Whole Wheat Flour Can be omitted or replaced with white flour if preferred.
1 teaspoon Baking Soda Baking powder can be a substitute but adjust amounts accordingly.
1 teaspoon Baking Powder Provides lift to the cake.

For the Topping

1/4 cup Brown Sugar Mix with granulated sugar.
1/4 cup Granulated Sugar Adjust depending on sweetness preference.
1 teaspoon Cinnamon Mix in nutmeg for extra flavor boost.

Equipment

8-inch square baking pan
Mixing bowls
whisk
spatula
Box grater

Method

Step-by-Step Instructions for Zucchini Coffee Cake

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
Combine brown sugar, granulated sugar, and cinnamon in a small bowl and mix well.
In a large bowl, add lemon zest, granulated sugar, and cinnamon; rub together to release oils.
Incorporate neutral oil, eggs, vanilla extract, and salt; whisk until smooth.
Grate zucchini into the bowl and fold it gently into the wet mixture.
Sift in flour, baking soda, and baking powder; stir until no dry flour remains.
Pour the batter into the baking pan and evenly sprinkle the topping.
Bake for 25 minutes, rotate the pan, and continue baking for an additional 20 minutes.
Cool in the pan for 10–15 minutes before lifting out and slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 4mgCalcium: 2mgIron: 4mg

Notes

Properly grate zucchini for uniform baking. Do not skip the lemon zest for flavor brightness. Avoid overmixing to keep the cake fluffy. Check for doneness with a toothpick.

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