Cinnamon Sugar Zucchini Coffee Cake

Name: Cinnamon Sugar Zucchini Coffee Cake
Prep time: 15 min
Cook time: 45 min
Total time: 55 min
Yield: 20
Ingredients: 2½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup granulated sugar; 2 tablespoons unsalted butter, melted; 1 large egg; 1 cup buttermilk; 1 teaspoon vanilla extract; 1½ cups fresh grated zucchini, excess moisture pressed out; 1 tablespoon orange zest; 1½ teaspoons ground cinnamon

Recipe GLPR9266da3d785197

Dessert

55 min

118 cal

Servings: 20

Oven

SNAP eligible

A tender, moist coffee cake layered with cinnamon-sugar crumble topping and studded with fresh grated zucchini. The zucchini keeps the cake incredibly moist while remaining virtually undetectable, and the orange zest adds a bright, subtle citrus note. Perfect for breakfast, brunch, or an afternoon sweet treat.

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Ingredients

2½ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

2 tablespoons unsalted butter, melted

1 large egg

1 cup buttermilk

1 teaspoon vanilla extract

1½ cups fresh grated zucchini, excess moisture pressed out

1 tablespoon orange zest

1½ teaspoons ground cinnamon

Directions

Preheat your oven to 325°F. Shred the zucchini and place it in a clean kitchen towel or fine-mesh strainer. Gently press or squeeze out as much excess moisture as possible—this prevents the cake from becoming soggy. Set the drained zucchini aside.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and orange zest. In another bowl, combine the sugar, melted butter, egg, buttermilk, and vanilla extract. Whisk until smooth and well combined.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined—do not overmix. Fold in the drained grated zucchini until evenly distributed. The batter should be thick and slightly lumpy.
Grease a 9×13-inch baking pan with butter or cooking spray. Pour half of the batter into the prepared pan and spread evenly.
Sprinkle half of the cinnamon-sugar topping (reserve the topping mixture instructions for the next steps) evenly over the first layer of batter.
Top with the remaining batter, spreading gently to an even layer. Sprinkle the remaining cinnamon-sugar topping over the surface, pressing lightly with your fingers so the crumble adheres to the batter.
Bake for 45 minutes, until the top is golden and crunchy and the cake springs back when gently pressed in the center with your finger. A toothpick inserted into the cake should come out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before serving warm. Store covered at room temperature for up to 2 days.

Comments

Grocery List Plus Editorial Staff4.5

This is a reliably available recipe with all mainstream pantry staples and produce found at any Charlotte chain—zucchini especially moves fast at Harris Teeter and Food Lion year-round. At roughly $12–14 for 20 servings, the cost lands around 65–70 cents per slice, driven by butter and eggs rather than any premium ingredient. The 55-minute stated time is honest for mixing and baking but undersells the 10 minutes needed to grate and salt-drain zucchini if you want a moist cake without a soggy crumb, pushing the realistic window to 65 minutes on a weeknight. This feeds a crowd well, requires no fussing once in the oven, and leftovers reheat beautifully in a low oven or microwave, making it a genuine make-ahead winner for breakfast or potlucks.