Zucchini Coffee Cake

Zucchini Coffee Cake (9x13 Pan, Lightly Sweetened)


There’s something so comforting about baking with zucchini—it sneaks in extra moisture, adds a garden-fresh touch, and makes a cake that’s just as good for breakfast as it is for dessert. This version takes a beloved zucchini bread recipe, doubles it, and transforms it into a tender, lightly sweet coffee cake perfect for sharing.

By cutting the sugar in half, the natural sweetness of the zucchini shines through, and you still get that warm cinnamon flavor that makes the house smell incredible while it bakes.

Ingredients

  • 6 cups all-purpose flour

  • 2 teaspoons salt

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 2 tablespoons ground cinnamon (or to taste)

  • 6 large eggs

  • 2 cups vegetable oil

  • 2 ¼ cups white sugar

  • 6 teaspoons vanilla extract

  • 4 cups shredded zucchini

Directions

  1. Preheat oven to 325°F (165°C). Grease or use parchment in a 9x13-inch baking pan.

  2. Mix dry ingredients: In a large bowl, sift together flour, salt, baking powder, baking soda, and cinnamon.

  3. Mix wet ingredients: In another large bowl, beat eggs, oil, sugar, and vanilla until smooth.

  4. Combine: Add dry ingredients into the wet mixture and beat until blended.

  5. Fold in shredded zucchini and walnuts until evenly incorporated.

  6. Bake: Pour batter into the prepared 9x13 pan. Bake 60–75 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool & serve: Let cool in the pan on a wire rack for at least 20 minutes before slicing.

Serving Ideas

  • Dust with powdered sugar for a simple finish.

  • Add a light cream cheese glaze if you want a sweeter coffee cake.

  • Serve warm with your morning coffee or tea.

This recipe makes one large 9x13 pan of moist, spiced zucchini coffee cake—perfect for brunch, family gatherings, or sneaking forkfuls straight from the pan.

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