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This zucchini coffee cake takes everything you love about a classic crumb cake and folds in fresh shredded zucchini for extra moisture. A cake mix base keeps the recipe simple, while a thick, buttery cinnamon crumb topping gives every bite that coffee cake crunch.
The zucchini practically disappears into the batter, so you get all the moisture and none of the strong vegetable flavor. Serve it warm from the oven, or let it cool completely and dust it with powdered sugar.
It’s a soft, golden zucchini crumb cake with a crackly cinnamon-sugar topping that works just as well for breakfast as it does for dessert.
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Every summer, once my garden {or my neighbor’s} starts putting out more zucchini than anyone knows what to do with, this is one of the first recipes I turn to. It’s an easy way to use up extra zucchini without a lot of prep, and it disappears from the counter just about as fast as it comes out of the oven.
Why This Recipe Works
This isn’t the first time I’ve hidden zucchini in a cake mix dessert. I’ve turned it into Incredible Chocolate Zucchini Cookies and into bars in my Zucchini Bars Recipe with Cream Cheese Frosting. This zucchini coffee cake version might be my favorite yet, because the crumb topping gives it that bakery feel without any extra work.
Starting with a cake mix means the base comes together in one bowl, no separate dry-ingredient measuring required. The sour cream keeps the crumb soft and moist, and the zucchini adds moisture rather than flavor, so the finished cake still tastes like a classic cinnamon coffee cake.
Ingredients Needed
- Yellow Cake Mix – The shortcut ingredient that makes this zucchini coffee cake so easy. This way you don’t have to measure all the dry ingredients from scratch. You can go straight from the box to the bowl!
- Zucchini – Shred it fine if you want it to melt right into the cake, or go with a larger shred if you like a bit more texture in every bite.
- Sour Cream – Adds richness and helps keep the cake moist alongside all that shredded zucchini.
- Cinnamon & Nutmeg – These warm spices go great with the zucchini and give the cake that classic coffee-cake flavor.
See recipe card for full information on ingredients and quantities.
The Cake Mix I Used
For this recipe, I used a yellow cake mix, which gives the base a rich golden color. It will also give you a more buttery flavor than a white or vanilla cake mix would.
I used Betty Crocker cake mix here, but Duncan Hines and Pillsbury would both work just as well. Just make sure your box is the standard 13.25-ounce size.
Can I Use a Different Cake Mix?
In addition to white or vanilla cake mix, spice cake mix is also a good option, though you might want to cut down on the added spices if you go this route.
Chocolate cake mix will give you a flavor similar to my 4-Ingredient Double Chocolate Zucchini Loaf. Just keep in mind it won’t have the same look or classic coffee-cake flavor.
How to Make Zucchini Coffee Cake
Step 1: Shred the zucchini, then squeeze out as much water as you can using a clean kitchen towel, cheesecloth, or your hands.
Step 2: In a large bowl, whisk together the yellow cake mix, cinnamon, and nutmeg to break up any lumps. Add the eggs, oil, sour cream, and vanilla, and mix until the batter is thick and combined.
Step 3: Fold in the squeezed zucchini until it’s evenly distributed.
Step 4: Pour the batter into your prepared pan and spread it into an even layer.
Step 5: For the crumb topping, combine the melted butter, granulated sugar, brown sugar, cinnamon, flour, and salt in a medium bowl. Work the mixture together with a pastry blender or fork until it forms crumbs.
Step 6: Sprinkle the crumb topping evenly over the batter in a thick layer.
Step 7: Bake for 35-40 minutes, or until golden.
Step 8: Let the cake cool, or serve it warm straight from the oven with a sprinkle of powdered sugar.
Expert Tips
- Squeeze out the zucchini. After shredding, wring it out in a clean towel or cheesecloth to remove excess water; skipping this step can make the batter too wet.
- Watch the crumb topping closely. Work the butter into the dry ingredients just until it forms crumbs; overmixing turns it into a paste instead of a crumbly topping.
- Choose your zucchini shred. A fine shred lets the zucchini melt into the cake, while a coarser shred adds a bit more texture in every bite.
- Test for doneness with a toothpick. Ovens vary, so start checking around the 35-minute mark and pull the cake once a toothpick from the center comes out clean.
Storage & Freezing
This zucchini coffee cake will stay moist for up to 3 days at room temperature. You can also store it for up to 4-5 days tightly covered in the refrigerator. It also freezes well for up to 3 months.
To refresh a refrigerated slice, warm it in a 300-degree oven for a few minutes before serving.
Zucchini Coffee Cake FAQs
No. The peel softens as it bakes and blends right into the cake, so you won’t notice it in the texture or flavor.
Yes. Just thaw it completely and drain off any excess liquid before folding it into the batter.
Do You Need another fresh zucchini recipe?
Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Zucchini Coffee Cake
Ingredients
Zucchini Cake
- 1 box yellow cake mix, 13.25 ounces
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 ½ cups zucchini, shredded
Crumb Topping
- 1 cup butter, melted
- ⅓ cup granulated sugar
- 1 cup brown sugar, lightly packed
- 1 ½ teaspoon cinnamon
- 3 ¼ cups all purpose flour
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
Zucchini Cake
- Combine the cake mix, cinnamon and nutmeg in a large bowl and whisk to combine. Add the eggs, oil, sour cream and vanilla to the dry ingredients and mix until combined. Finally, add the shredded zucchini and mix until evenly distributed.
- Spray a 9x 13 baking dish with nonstick cooking spray. Pour batter into a prepared 9×13 pan and spread into an even layer.
Crumb Topping
- In a medium bowl combine all of the crumb mixture ingredients. Work the mixture together into small crumbs using a pastry blender {or fork}. Don't overwork the mixture or you will get a paste and it will change the texture. Sprinkle the crumbs in an even and thick layer over the top of the cake batter. Bake for 35-40 minutes.
- Remove the cake from the oven and serve warm or let the cake cool completely and cover.
- The cake will stay moist for 3 days at room temperature or 4-5 in the refrigerator. It also freezes for up to 3 months.
Notes
- I prefer to finely shred the zucchini so it melts right into the cake. If you like more noticeable pieces of zucchini and a little extra texture, use a larger shred instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my favorite way to use zucchini from the garden.