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Slice of zucchini coffee cake with cinnamon sugar crumb topping and orange zest flecks

Cinnamon Sugar Zucchini Coffee Cake with Orange Zest

Cinnamon Sugar Zucchini Coffee Cake is a tender, bakery-style bake with a soft zucchini crumb and crunchy cinnamon sugar layers. It is a comforting choice for breakfast, dessert, or casual gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 184
Ingredients Method Notes

Ingredients
  

Cake
  • 1 1/3 cups brown sugar
  • 1/3 cup oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups grated zucchini
  • 1 tablespoon orange zest
Topping
  • 1 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons butter

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Remove excess moisture from the grated zucchini before mixing. Combine the cake ingredients in the listed order.
  3. Mix the sugar, cinnamon, and butter together by hand or in a food processor until a crumbly topping forms.
  4. Grease a 9×13 cake pan. Spread half of the batter into the pan, add half of the crumb topping, then repeat with the remaining batter and topping.
Baking
  1. Bake for 45 minutes, until the top is textured and the cake springs back when gently pressed.

Notes

Drain excess moisture from the grated zucchini before adding it to the batter to help maintain the intended cake texture.