Zucchini Coffee Cake

Zucchini Coffee Cake

(6 servings)    Printable Version
  • 2 cups grated zucchini (about 3 medium zucchinis)
  • 3 large eggs
  • 1 cup vegetable or canola oil
  • 1 cup brown sugar - packed
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1 and 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup pecans or walnuts - chopped

  • For The Topping:
  • 1/2 cup additional all-purpose flour
  • 1/2 cup additional brown sugar - packed
  • 1/4 cup additional pecans or walnuts - chopped
  • 1/4 cup butter (1/2 stick)
This coffee cake had a fantastic flavor and a really nice moist texture. I'm often inclined to spread a little butter on a slice of coffee cake, but this one didn't need anything to amp it up. It was pretty much perfect. My cooking time was 55 minutes. I covered it with foil after 45 minutes so the top wouldn't get too brown. There's instructions for an optional icing after the main recipe. I strongly suggest you add that. It was the element that transformed this from a quality cake-shaped zucchini bread to an indulgent and fun coffee cake. (This recipe was submitted in 2011. It was tested and photographed in August 2015.)


Zucchini Coffee Cake


How To Make A Zucchini Coffee Cake

Preheat oven to 350 degrees. Prepare a 9 x 2-inch round baking dish by coating generously with cooking spray. In a small bowl, prepare the topping by simply combining the topping ingredients together. Set aside.

In a large bowl, beat the eggs. Add the oil and 1 cup brown sugar and mix well. Stir in the vanilla.

In a separate bowl, sift together the the flour, cinnamon, baking powder, baking soda and salt.

Add the dry ingredients to the wet ingredients and stir until just mixed and moistened. Fold in the grated zucchini and nuts.

Pour batter into prepared baking dish. Sprinkle with the topping mixture. Bake at 350 degrees for 40 to 45 minutes. Test if it's done by inserting a toothpick in the center of the coffee cake. If it come out with no batter sticking to it, the coffee cake is ready.


Making a Zucchini Coffee Cake


Optional Icing:

2 Tablespoons butter
1 cup powdered sugar
3 Tablespoons milk
1/2 teaspoon vanilla
1/4 teaspoon almond extract

Melt the butter in a small saucepan over low heat. Add all other ingredients and whisk until smooth. Drizzle over cooled coffee cake.


Zucchini Coffee Cake



The zucchini adds a lot of moistness to this coffee cake. The flavor mixes just right with brown sugar, vanilla and chopped nuts. Additional nuts and brown sugar are mixed with butter and flour for a topping that is out of this world.

Mr Breakfast would like to thank TexasJen for this recipe.

Comments About This Recipe
What do you think of Zucchini Coffee Cake?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.


From LetMeExplain
Rating (out of 5):  

Coffeecake has been around for a long time and it was not named because it has coffee in it, but because it tastes good with a cup of coffee or a nice big glass of milk.

Comment submitted: 6/22/2018 (#20584)



From maggie46

I was on holiday and saw coffee cake. When I went to eat it, NO taste of coffee. Some places call it 'coffee cake' when they mean a cake you'd have with a cup of coffee!! I was very disappointed but then I suppose a toasted 'tea cake' doesn't taste of tea but you often have it with a cup of tea! All that glitters is not gold!!

Comment submitted: 7/31/2015 (#19497)



From PennyH
Rating (out of 5):  

I've made this three times now. I've tried adding coffee granules dissolved in water, but still cannot get a coffee taste! Nice cake though!

Comment submitted: 7/22/2015 (#19483)



From Penny H.

Where's the coffee?!

Comment submitted: 7/8/2015 (#19470)





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