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    Home » Recipes » Breakfast » Coffee cake

    Cinnamon Zucchini Streusel Coffee Cake

    Published by Melissa on August 15, 2016 | Updated June 10, 2022 | 15 Comments

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    Featured Image for post Cinnamon Zucchini Streusel Coffee Cake

    A tender, moist Cinnamon Zucchini Streusel Coffee Cake loaded with good for you zucchini and spicy cinnamon chips. It’s crowned with a sweet, crumbly streusel topping and finished with a pretty glaze. 

    If you’ve ever grown zucchini, you know one plant produces more zucchini than one family can eat. When my neighbor shared her bounty with me, I thought about making my Cinnamon Zucchini Muffins but decided instead to change things up and turn the recipe into a coffee cake. 

    Collage of making Cinnamon Zucchini Streusel Coffee Cake

    My family and I are crazy about coffee cakes, especially if they have a streusel topping. But I couldn’t stop with a streusel topping, because my husband thinks every coffee cake also needs a sweet glaze.

    To make pretty drips down the edges of the coffee cake, put the glaze in a Ziploc bag and cut a whole in one corner of the bag. Then make a little puddle of the glaze on the edge of the coffee cake and let gravity work it’s magic.

    A tender, moist Cinnamon Zucchini Streusel Coffee Cake loaded with good for you zucchini and spicy cinnamon chips. It's crowned with a sweet, crumbly streusel topping and finished with a pretty glaze.

    Hershey’s makes cinnamon baking chips. They can be a little bit difficult to find, but stores seem to carry them more in the fall and winter. I’ve had good luck finding them at Walmart, and if you live in Utah, Harmons usually carries them year round.

    You can also order them from Amazon or King Arthur Flour.

    Cinnamon-Zucchini-Streusel-Coffee-Cake-3-Barbara-Bakes

    My family inhaled this coffee cake. I had planned on taking a slice to my zucchini giving neighbor, but that didn’t happen. She has however, put in her request for a loaf of Chocolate Chocolate Chip Zucchini Bread. That’s on my to-do list for this week.

    Add this Cinnamon Zucchini Streusel Coffee Cake to your to-do list this week. Your family will be glad you did.

    Featured Image for post Cinnamon Zucchini Streusel Coffee Cake
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    4 from 1 vote

    Cinnamon Zucchini Streusel Coffee Cake

    Cook Time40 mins
    Total Time40 mins
    Course: Breakfast
    Servings: 12 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 cups flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • ½ teaspoon pumpkin pie spice
    • ½ cup sour cream
    • ½ cup sugar
    • ¼ cup melted butter
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup shredded zucchini
    • 1 cup cinnamon chips

    Crumb Topping

    • ½ cup sugar
    • ¼ cup all-purpose flour
    • ½ teaspoon cinnamon
    • 3 tablespoons butter melted

    Icing

    • 1 cup powdered sugar
    • 1 - 2 tablespoons milk

    Instructions

    • Preheat oven to 350°. Spray a 9-inch springform pan with non-stick cooking spray with flour.
    • Prepare Crumb Topping: In a small bowl, combine sugar, flour, and cinnamon. Add butter and mix until mixture is crumbly. Set aside.
    • In a mixing bowl, whisk together flour, baking powder, soda, salt, cinnamon, and pumpkin pie spice; set aside.
    • In a large bowl combine sour cream, sugar, melted butter, eggs, and vanilla; beat at medium speed of an electric mixer until well blended. Add flour mixture and mix just until blended. Mix in zucchini and cinnamon chips.
    • Spread batter evenly into prepared pan. Sprinkle with crumb topping. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
    • Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
    • Icing: Whisk together powdered sugar and milk to create a thin glaze.
    More coffee cake recipes you might like:

    Lemon Blueberry Coffee Cake, Barbara Bakes
    Carrot Raisin Coffee Cake, Barbara Bakes
    Dark Chocolate Raspberry Coffee Cake, Sally’s Baking Addiction
    Banana Coffee Cake with Streusel Topping, Recipe Girl
    Sour Cream Coffee Cake, Gimme Some Oven

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Sheena Johnson

      October 22, 2022 at 8:07 pm

      4 stars
      I’d recently picked apples, so having an abundance, I decided to try this recipe substituting cut, sliced apples instead of zucchini. I also used allspice instead of the pumpkin pie spice. I used about 1 1/2 cups of apples and about 1/2 cup of toasted walnuts both inside the cake and the streusel. It turned out delicious! The apples compliment the cinnamon chips and spices beautifully. I’m thinking however, the next time I may just go ahead and use 2 cups of the apples.

      Reply
    2. Elizabeth

      July 13, 2019 at 10:18 am

      Hi, Barbara- First off, I have to tell you that we LOVE your Lemon Blueberry Coffee Cake. It’s number 1 in my husband’s book of coffee cakes that I make. My question is about the zucchini. With what device do you shred it? I started out with a fine Microplane grater, but the result was a pile of mush, so I changed over to my coarse grater. This worked; however, I thought the grated pieces looked too large so I chopped them. The flavor was still good, but just wonder what you use to shred the zucchini.

      Reply
      • Barbara Schieving

        July 13, 2019 at 10:44 am

        Thanks Elizabeth – that’s so nice to hear! If my husband is home to help, he’ll use this box grater https://amzn.to/2lfDKGP If I’m making it on my own, I’ll use my food processor https://amzn.to/2l8EiOz Glad you enjoyed it.

        Reply
    3. Tonee

      August 22, 2016 at 3:15 pm

      Can you make this without a springform pan?

      Reply
      • Barbara Schieving

        August 22, 2016 at 3:19 pm

        Hi Tonee – yes, you can use a regular cake pan. It’s just easier to serve when you use the springform pan.

        Reply
      • Bethany

        July 10, 2019 at 4:33 pm

        Emergency!! I’m making this right now and u don’t have the ingredients separated for what amount is for the topping and what is for in the cake! Help please!! & does flour really go in the topping? Haven’t seen that before? TX u!!

        Reply
        • Barbara Schieving

          July 11, 2019 at 3:28 pm

          Sorry for the confusion. I’ve updated the recipe to make it more clear.

          Reply
    4. Tina Basu

      August 21, 2016 at 12:59 pm

      Zucchini in a coffee cake! Sounds very interesting. Have to try this some time. I love how the icing is looking on the cake!

      Reply
    5. cluck cluck mcCluck

      August 17, 2016 at 7:20 pm

      Oh how wonderful this looks! I soooo can’t wait to try it. I can’t believe there’s actually zucchini in there! 😉

      Reply
    6. Lorraine @ Not Quite Nigella

      August 15, 2016 at 8:54 pm

      Mum you are the queen of the lovely cake drips! 😀 I like your streusel cake idea a lot too because streusel is so good 😀 xxx

      Reply
      • Barbara Schieving

        August 16, 2016 at 7:28 am

        Hugs!!!

        Reply
    7. Nagi@RecipeTinEats

      August 15, 2016 at 8:51 pm

      I love coffee cakes too! I’m so glad you made this zucchini coffee cake. Now I have another coffee cake to try! Love it!

      Reply
      • Barbara Schieving

        August 16, 2016 at 7:28 am

        Thanks Nagi – I hope you’ll give it a try!

        Reply
    8. Carol

      August 15, 2016 at 6:12 am

      Ohhh my gosh Barbara…this couldn’t come at a better time. I’ve made and loved your Cinnamon Zucchini Muffins so I know we’re going to go crazy over this coffee cake. I thought our zucchini had quit but they got a second wind and 13 of them are growing away…now I know what I can do with some of them. The cinnamon chips are seasonal at our grocery store, so I always grab a few extra bags and stick them in the freezer for baking all year long. I’ve got a good stash of chips and a lot of squash…all I need to do is get in the kitchen and bake! 🙂

      Reply
      • Barbara Schieving

        August 16, 2016 at 7:27 am

        Hi Carol – I’m sure you and Bob would love this coffee cake. So smart to keep cinnamon chips in the freezer to have them year round. Let me know if you give it a try 🙂

        Reply

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