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.
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.
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.
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.
Cinnamon Zucchini Streusel Coffee Cake
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.
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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Elizabeth
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.
Barbara Schieving
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.
Tonee
Can you make this without a springform pan?
Barbara Schieving
Hi Tonee – yes, you can use a regular cake pan. It’s just easier to serve when you use the springform pan.
Bethany
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!!
Barbara Schieving
Sorry for the confusion. I’ve updated the recipe to make it more clear.
Tina Basu
Zucchini in a coffee cake! Sounds very interesting. Have to try this some time. I love how the icing is looking on the cake!
cluck cluck mcCluck
Oh how wonderful this looks! I soooo can’t wait to try it. I can’t believe there’s actually zucchini in there! 😉
Lorraine @ Not Quite Nigella
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
Barbara Schieving
Hugs!!!
Nagi@RecipeTinEats
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!
Barbara Schieving
Thanks Nagi – I hope you’ll give it a try!
Carol
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! 🙂
Barbara Schieving
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 🙂