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Coffee cake recipe cut into squares on a wooden board.

Zucchini Crumble Coffee Cake

  • Author: Joy the Baker
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9-12 servings 1x
  • Category: breakfast, brunch


A classic coffee cake with a zucchini twist. Moist, sweet and spiced. This coffee cake recipe is perfect for any season!



For the Crumble:

  • 1/2 cup (63 grams) all-purpose flour
  • 1/3 cup old fashioned oats
  • 1/2 cup (100 grams) lightly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of kosher salt
  • 1/2 cup unsalted butter, at room temperature cut into cubes

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/2 cup unsalted butter, melted
  • 2/3 cup (130 grams) light brown sugar lightly packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup shredded zucchini


  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 8 or 9-inch square pan and line with parchment paper. Lightly grease the parchment paper as well.
  2. First make the crumble topping. In a medium bowl toss together flour, oats, sugar, cinnamon and salt. Add the room temperature cubes of butter and use your fingers to break the butter into the cry ingredients, creating a sandy mixture. Set aside.
  3. In a medium bowl whisk together flour, baking powder, baking soda, salt and spices. Set aside.
  4. In a large bowl whisk together melted butter, brown sugar, egg, and vanilla extract. Stir in the shredded zucchini. Fold in the dry ingredients until thoroughly combined.
  5. Pour batter into prepared pan and sprinkle with crumble. Bake for 35-40 minutes, rotating once during baking. Bake until golden around the edges and a toothpick inserted in the center comes out with a few moist crumbs, not wet cake batter.
  6. Remove from the oven and allow two cool for 15 minutes before slicing. Enjoy warm or at room temperature. Cake will last up to 3 days well wrapped at room temperature. It’s really delicious toasted in the oven.