Introduction
Zucchini Coffee Cake Bread with Cinnamon Streusel might sound like a mouthful—but trust me, it’s the kind of mouthful you want with your morning coffee. This recipe is more than just a dessert or a breakfast loaf. It’s nostalgic, comforting, and an absolute must for anyone who loves home-baked coziness with a hint of garden freshness.
I first made this zucchini coffee cake bread on a whim after spotting a few late-summer zucchinis in the kitchen that had no real plan. Much like my Dragon Fruit Smoothie experiment—which became an instant favorite for my kids because of its wild color and name—this bread turned out to be one of those happy kitchen accidents. It was a way to sneak veggies into something delightfully indulgent.
The warm cinnamon streusel crust, a moist crumb from fresh shredded zucchini, and a sweet swirl in the middle—it hits that perfect spot between old-fashioned baking and modern flavor. Whether you’re craving something like grandma’s old fashioned zucchini coffee cake, or you’re just looking for an easy treat to enjoy with coffee or tea, this one’s for you.
And yes—your kitchen is going to smell like magic.
Table of Contents
Why You’ll Love This Zucchini Coffee Cake Bread
What Makes It Different from Regular Coffee Cake?
Traditional coffee cake is known for its buttery crumb and cinnamon streusel topping, but this zucchini coffee cake bread with cinnamon streusel adds a twist—literally and figuratively. The grated zucchini infuses moisture without overpowering flavor, while the cinnamon sugar filling is swirled right through the center, ensuring you get that sweet, spiced bite in every slice.
Unlike basic coffee cakes that rely solely on butter and sugar, this bread taps into vegetable moisture to create a rich but lighter texture. It’s not overly cakey or dry, and it doesn’t require fancy ingredients. The dual use of streusel—inside and on top—elevates the overall taste.
In fact, zucchini coffee cake muffins and bundt cake versions have become popular precisely because this combo works across formats.
Emotional Story: Baking Comfort from the Garden to the Oven
Growing up, zucchini came from the backyard. My grandmother would shred it by hand into bread batter, talking about how it “kept everything soft for days.” It was her kitchen trick, much like my secret lime-and-vanilla combo in smoothies. Now, I keep the tradition alive by blending that garden-grown feel with the sweet comfort of cinnamon streusel. Every time I make this bread, it’s like a hug from the past—with modern ease.
On busy mornings, this loaf sits proudly on the counter as a grab-and-go breakfast. On weekends, it gets sliced warm and served with tea while the house fills with the scent of cinnamon and caramelized sugar. Whether you’re baking for loved ones or treating yourself, this recipe connects heart, home, and heritage.
Healthier Comfort: A Slice That Warms the Soul
Let’s talk about guilt-free indulgence. Zucchini is naturally low in calories, and its high water content makes this loaf incredibly moist—so no need for extra fats or dairy. Plus, you’ll sneak in fiber, potassium, and vitamin C without even trying. It may not be a green smoothie, but it is a great way to balance out your sweet tooth with something homemade and veggie-based.
Also, you can tweak this recipe to make zucchini coffee cake muffins or a gluten-free version using almond flour blends. It’s versatile, comforting, and perfect for meal prepping or gifting.
Discover great ideas like Garlic Bread Ritz Bits for savory snack lovers, or stay tuned for our bundt version of this beloved bread.
Zucchini Coffee Cake Bread with Cinnamon Streusel
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (9×5 inch) 1x
- Diet: Vegetarian
Description
This zucchini coffee cake bread with cinnamon streusel is ultra-moist, warmly spiced, and topped with a golden crunchy streusel. A perfect comfort food for breakfast or dessert.
Ingredients
Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
Wet Ingredients:
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups shredded zucchini (lightly squeezed)
Cinnamon Sugar Filling:
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- ½ tsp cinnamon
Cinnamon Streusel Topping:
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 2 tbsp flour
- 1½ tbsp melted butter
- ¼ cup crushed walnuts (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and sugar a 9×5 inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a large bowl, whisk together both sugars, oil, egg, vanilla, and zucchini until combined.
- Combine mixtures: Gently stir the dry mixture into the wet until just combined.
- Layer: Pour half the batter into the pan. Sprinkle all of the cinnamon sugar filling over it and swirl lightly.
- Top and finish: Add the remaining batter and sprinkle streusel evenly over the top.
- Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Wrap cooled zucchini coffee cake bread with cinnamon streusel tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually for 2–3 months.
- Freezing Tip: To freeze, wrap each slice in parchment paper and then foil. Defrost overnight in the fridge or microwave for 15–20 seconds for a fresh-out-of-the-oven feel.
- Glaze Option: Add a simple glaze made of ½ cup powdered sugar and 1–2 teaspoons milk or lemon juice for a bakery-style finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert / Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 loaf
- Calories: 3457 kcal
- Sugar: 308 g
- Sodium: 2195 mg
- Fat: 153 g
- Saturated Fat: 31 g
- Carbohydrates: 497 g
- Fiber: 13 g
- Protein: 38 g
- Cholesterol: 231 mg
Key Ingredients & LSI/NLP Flavor Boosters
Zucchini and Cinnamon: The Classic Pairing
The magic behind zucchini coffee cake bread with cinnamon streusel lies in its simplicity. Zucchini, while neutral in flavor, adds intense moisture and structure to the loaf. When paired with the warm, comforting spice of cinnamon, you get a perfect balance between sweet and earthy. That’s why so many variations exist—old fashioned zucchini coffee cake, easy zucchini coffee cake bread, or even Pioneer Woman-inspired bakes. This recipe brings together what’s best in all of them. Freshly shredded zucchini integrates into the batter without making it soggy, and the 2 teaspoons of cinnamon layered both inside and on top enhance the depth of flavor, making every bite feel cozy, sweet, and nostalgic. You don’t just taste cinnamon—you experience it through the aroma and that slightly crisp topping of streusel.
Why Cinnamon Streusel Makes Everything Better
If you’ve ever had a coffee cake that was just “okay,” odds are it was missing a quality streusel. Our version includes both a cinnamon sugar filling and a crunchy, buttery topping with optional crushed walnuts. This combo gives the bread a caramelized edge, a little crunch, and a gooey center swirl—kind of like the best part of a cinnamon roll baked into a slice of bread. The streusel topping uses melted butter, dark brown sugar, and a touch of flour to bind everything together. As it bakes, the topping caramelizes and forms that perfect crust that’s both sweet and slightly crumbly. You can even compare this to the classic Pinch of Yum cinnamon sugar zucchini coffee cake, but with our twist—there’s double the cinnamon, more texture, and way more comfort. Don’t miss our Marzipan Tart Cheesecake for another treat that uses bold topping textures and unexpected ingredients.
Whether you’re baking this loaf as a gift, prepping for brunch, or turning garden zucchini into something special, the combo of sweet cinnamon spice and hearty veggies makes this one a true showstopper.
How to Prep Zucchini for Baking
Do You Peel Zucchini for Bread?
One of the most common questions with zucchini baking is whether or not to peel it. The answer? No, you don’t need to peel zucchini for bread. The green skin is thin, tender, and disappears during baking—leaving behind nutrition, texture, and just a hint of color. In fact, the peel adds to that “homemade” look that makes this zucchini coffee cake bread with cinnamon streusel feel rustic and real. Keeping the peel also helps preserve fiber and nutrients like vitamin A and C. If you’re going for that old fashioned zucchini coffee cake vibe, the little green specks are part of the charm. Just wash the zucchini thoroughly to remove any dirt, and you’re ready to shred.
Should You Squeeze the Liquid Out?
Now here’s the real trick: Yes, lightly squeeze the shredded zucchini—but don’t overdo it. Zucchini is over 90% water, which is both a blessing and a curse in baking. If you don’t squeeze it out at all, your batter could become too wet and take longer to cook through. But if you squeeze too much, you lose the moisture that gives the bread its soft, tender texture. The best approach? Shred your zucchini (using the coarse side of a box grater), then gently press it with paper towels or a clean kitchen towel. It should still feel damp, not bone-dry. This small step ensures the zucchini coffee cake bundt, muffins, or loaf holds together while staying deliciously moist.
Some bakers salt and drain their zucchini in a colander, but that’s overkill for this recipe. We want moisture—just not a soggy mess. Proper prep guarantees that iconic soft crumb that makes every slice bakery-worthy. And remember, when measuring, it’s 1 ½ cups of shredded, lightly drained zucchini, not packed. That helps you maintain the correct flour-to-moisture ratio in the final mix.
Check out Strawberry Shortcake Recipe for another fruit-forward dessert where prep method makes all the difference.
Cinnamon Sugar Layers – Tips for Depth and Sweetness
When to Add the Cinnamon Sugar Filling
One of the standout features of this zucchini coffee cake bread with cinnamon streusel is the hidden ribbon of cinnamon sugar that runs through the middle. It’s not just a topping—it’s a secret center of sweetness that transforms every bite. After mixing your batter and prepping your loaf pan, you’ll pour in half the batter, then sprinkle the cinnamon sugar filling across the surface. This layer blends 2 tablespoons of granulated sugar, 2 tablespoons of dark brown sugar, and half a teaspoon of cinnamon. Once sprinkled, use a butter knife or skewer to gently swirl it into the batter—not too deep, just enough to create that marbled effect. This step is crucial for adding flavor without causing structural collapse in your bread. That swirl ends up being the bite you look forward to every time.
Swirling the cinnamon sugar helps elevate your recipe into something bakery-level. It brings this easy zucchini coffee cake bread with cinnamon streusel to life, making it a cozy, home-baked treat that looks and tastes elevated. Plus, it complements the zucchini by adding warm, spiced contrast to the subtle vegetal sweetness.
How to Swirl for Flavor in Every Bite
There’s a bit of technique to this. After swirling the cinnamon sugar filling, don’t smooth the batter flat again. Let the swirls sit as-is—this allows some of the sugar to melt into the batter and rise during baking, creating caramelized pockets of flavor. Next, add the remaining batter over the top, smoothing it lightly to cover the swirl. Now it’s time for the cinnamon streusel topping. This final layer includes crushed walnuts (optional), brown and granulated sugar, flour, cinnamon, and melted butter. Unlike some dry crumb toppings, this streusel bakes into a golden, slightly crunchy crown that perfectly complements the soft, moist interior.
This two-layered approach—internal swirl plus top crunch—is what makes this old fashioned zucchini coffee cake bread with cinnamon streusel so addictive. You get a soft center with warm spices and just enough bite from the topping to satisfy your craving for something sweet, textured, and nostalgic.
Need a visual example of another layered dessert? Don’t miss our Strawberry Pizza for another crowd-pleaser that’s all about sweet surprise layers.
Whether you’re serving this zucchini coffee cake bread with cinnamon streusel for breakfast, gifting it, or sneaking slices all day long, nailing the swirl is what makes it feel like a special occasion—even on a weekday.
How to Make Zucchini Coffee Cake Bread with Cinnamon Streusel (Step-by-Step)
This old fashioned zucchini coffee cake bread with cinnamon streusel is rich in flavor, beautifully moist, and surprisingly easy to make. Here’s how to bake it like a pro.
🧂 Step 1: Gather All Your Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
Wet Ingredients
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups shredded zucchini (lightly squeezed)
Cinnamon Sugar Filling
- 2 tablespoons granulated sugar
- 2 tablespoons packed dark brown sugar
- ½ teaspoon cinnamon
Cinnamon Streusel Topping
- 2 tablespoons granulated sugar
- 2 tablespoons packed dark brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons flour
- 1½ tablespoons melted butter
- ¼ cup crushed walnuts (optional)
🥣 Step 2: Prepare the Cinnamon Filling & Streusel
Start with the cinnamon sugar filling. In a small bowl, mix together both sugars and cinnamon. Set aside.
Then make the streusel topping. In another bowl, combine sugars, cinnamon, flour, and walnuts. Add melted butter and mix with a fork until crumbly.
🔥 Step 3: Mix the Batter
In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until smooth. Stir in the shredded zucchini. Remember, don’t peel the zucchini—it adds color and nutrients to the bread.
In a separate bowl, whisk together your dry ingredients (flour, baking powder, baking soda, salt, and cinnamon). Gradually add the dry mix to the wet, stirring until just combined. Do not overmix—this is key for soft, fluffy texture in your zucchini coffee cake bread with cinnamon streusel.
🧁 Step 4: Layer and Swirl
Grease a 9×5 inch loaf pan and lightly coat it with sugar for added crunch.
- Pour half of the batter into the prepared pan
- Sprinkle the entire cinnamon sugar filling over it
- Swirl lightly with a butter knife
- Pour the remaining batter over the swirl
- Sprinkle all the streusel topping evenly across the top
This swirl-in-the-middle step is what separates this easy zucchini coffee cake bread with cinnamon streusel from plain zucchini bread recipes.
⏲️ Step 5: Bake to Perfection
Preheat your oven to 325°F (163°C). Bake the loaf for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Ovens may vary—check at the 50-minute mark to avoid overbaking.
The top should be golden, crisp from the streusel, and your kitchen should smell like pure cinnamon heaven.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
🔪 Step 6: Slice and Serve
Once cooled, slice the loaf thickly to see the beautiful cinnamon swirl and flecks of green zucchini throughout the crumb. This zucchini coffee cake bread with cinnamon streusel is great warm, room temp, or even chilled the next day—flavors deepen as it sits.
Don’t miss our Smores Cookie Cups if you’re looking for another cozy, oven-baked dessert with gooey layers and irresistible texture.
Now this is a recipe that works every single time—and it only takes about 15 minutes of prep and an hour to bake. Moist, sweet, slightly spiced, and with that classic crumbly top, it’s everything a zucchini bread should be—with the bonus of streusel bliss.
Muffin and Bundt Variations
Turning Zucchini Coffee Cake Bread into Muffins
Transforming your favorite zucchini coffee cake bread with cinnamon streusel into muffins is a game-changer—especially if you want something that bakes faster, freezes better, and fits neatly into lunchboxes or brunch spreads. The muffin version retains all the cozy cinnamon warmth and moist zucchini richness in compact form.
To make muffins, start by preparing the batter just as you would for the loaf. Set your oven to 375°F (190°C), and either grease a muffin pan or line it with baking cups. Using a spoon or cookie scoop, add a small layer of batter into each muffin cavity—just enough to cover the bottom. Then, add a light sprinkle of the cinnamon sugar filling you made earlier. Layer more batter on top until each well is about three-quarters full. Finish each muffin with a pinch of streusel topping for that classic sweet crunch on top.
Bake the muffins for about 20–23 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack. These zucchini coffee cake muffins are fluffy, full of spice, and carry the same layered experience as the full loaf—just in a more snackable form.
They’re perfect for meal prep, school mornings, or quick coffee breaks. You can even bake a double batch and freeze half for later. They reheat beautifully and retain the soft, tender crumb that makes this recipe so beloved.
How to Make a Zucchini Coffee Cake Bundt
When you want to impress your guests or elevate your breakfast table, turning this into a zucchini coffee cake bundt is a winning move. The rich cinnamon flavor and moist texture scale beautifully to a bundt pan, and the visual presentation adds that wow factor—no frosting needed.
Grease a 10-cup bundt pan thoroughly, making sure you get into every crevice. Follow the base recipe to prepare the batter and filling. Add half of the batter into the bundt pan, then layer in the cinnamon sugar filling and gently swirl with a skewer. Pour in the remaining batter and finish by sprinkling the streusel topping over the surface. Don’t worry—what starts as the top becomes the beautiful golden base once flipped.
Bake at 325°F (163°C) for 60 to 70 minutes. Every oven is a little different, so begin checking around the 55-minute mark. Look for a crackly, golden exterior and a clean toothpick test. Once baked, let the cake cool in the pan for about 15 minutes before inverting it onto a serving plate or wire rack.
This old fashioned zucchini coffee cake bread with cinnamon streusel takes on an entirely new personality when baked in a bundt—more dramatic, more festive, but still incredibly easy to make. And if you’re feeling fancy, drizzle a thin glaze made from powdered sugar and milk over the top to enhance the visual appeal and add a light sweetness.
Looking for inspiration? Try Buckeye Rice Krispie Treats for another fun and satisfying dessert with layers of flavor and texture.
Whether you’re baking for brunch, gifting a holiday treat, or meal-prepping something sweet for the week ahead, both the muffin and bundt versions of this recipe offer versatility without sacrificing the flavor you love.
Creative Twists and Additions
Add a Burst of Citrus with Lemon Zest
One of the easiest ways to elevate the flavor of your zucchini coffee cake bread with cinnamon streusel is by introducing a hint of citrus. Lemon zest brings brightness to the loaf and balances the warmth of cinnamon and the richness of the streusel topping. Just a teaspoon of freshly grated lemon peel mixed into the batter can completely refresh the profile of this classic recipe, turning it into something that tastes like it came from an artisan bakery.
This lemon-zucchini combo also works beautifully in the zucchini coffee cake bundt version. The citrus cuts through the density of the cake and pairs perfectly with a simple lemon glaze drizzled over the cooled loaf or bundt.
If you’re going for a springtime or brunch vibe, this tweak gives your bread a lighter, more refreshing finish—without losing the comforting, old fashioned essence of the original.
Mix-Ins: Walnuts, Chocolate Chips, and Coconut
Let’s talk texture. If you’re looking to add a little crunch or extra richness to your zucchini coffee cake bread with cinnamon streusel, try stirring in a handful of chopped walnuts, pecans, or even shredded coconut. The nuts offer that buttery crunch that complements the softness of the crumb and the crisp streusel crust, while coconut adds a subtle tropical note and chew.
Another favorite twist? Mini chocolate chips. They melt into the bread, enhancing the cozy vibe and making each slice feel more indulgent. Whether you’re baking this for breakfast, gifting it, or serving it for dessert, chocolate elevates the overall experience without overpowering the cinnamon or zucchini flavors.
These mix-ins also translate well to muffins. Muffins with chocolate chips and streusel are especially popular with kids (and adults who refuse to grow up), while nutty versions bring a little extra nutrition to your breakfast rotation.
Flavor Enhancers: Vanilla Bean, Maple, or Pumpkin Spice
You can also experiment with flavor enhancers that complement the existing ingredients. A teaspoon of real vanilla bean paste can deepen the flavor and bring out the natural sweetness in the zucchini. Swapping part of the granulated sugar with maple syrup adds a hint of caramel-like depth that works beautifully in fall or winter versions of this easy zucchini coffee cake bread with cinnamon streusel.
Craving something spicier? Add a pinch of nutmeg or pumpkin pie spice to the batter for a cozy seasonal twist. These little touches allow you to personalize your loaf while staying true to the nostalgic flavor that makes this recipe a favorite.
Don’t miss this Funfetti Dip Recipe for another creative dessert idea with customizable flair and crowd-pleasing flavor.
No matter how you decide to twist the classic, the base remains the same: a moist, aromatic zucchini coffee cake bread with cinnamon streusel that delivers warmth, texture, and comfort in every bite. These additions only enhance what’s already a deeply satisfying, foolproof recipe—perfect for making your own.
Expert Tips for Perfect Texture and Taste
Don’t Overmix Your Batter
One of the most common baking mistakes—especially with moist recipes like zucchini coffee cake bread with cinnamon streusel—is overmixing. When dry and wet ingredients are combined too vigorously, the gluten in the flour overdevelops, leading to a dense, chewy loaf instead of the tender, soft texture you want. The solution? Gently fold the dry mix into the wet ingredients just until no dry streaks remain. If you’re adding mix-ins like walnuts or chocolate chips, incorporate them at the very end using a spatula.
This small adjustment makes a big difference in how your easy zucchini coffee cake bread with cinnamon streusel turns out—light, airy, and melt-in-your-mouth good.
Choose the Right Zucchini (And Use It Right)
Fresh, medium-sized zucchini works best. You want one that’s not too mature (no hard seeds or overly watery flesh). Use the large holes on your grater to shred the zucchini so it blends seamlessly into the batter. The skin is soft and nutritious, so no need to peel it. And yes, lightly squeezing the shredded zucchini is important—it prevents sogginess while keeping that naturally moist texture that defines this recipe.
This preparation method works beautifully whether you’re baking a loaf, muffins, or a zucchini coffee cake bundt. It’s also the key reason this bread stays soft for days.
Bake Low and Slow for Even Moisture
Unlike some quick breads that bake at higher temperatures, this zucchini coffee cake bread with cinnamon streusel benefits from a lower, slower bake at 325°F. This allows the center to cook evenly without over-browning the edges or drying out the top. If you’re baking muffins, you can increase the temp to 375°F, but for loaves and bundts, stick with a lower temp for optimal results.
Always use the toothpick test—insert it into the center and look for moist crumbs but no wet batter. If needed, loosely cover the top with foil toward the end of baking to prevent over-browning.
Cool Completely Before Slicing
We get it—your kitchen smells like heaven, and you want a slice now. But letting your zucchini coffee cake bread with cinnamon streusel cool completely on a wire rack is critical. Cutting too soon can cause the interior to compress or even fall apart. Give it 30–60 minutes to set fully. This also allows the flavors to develop even more, making your second-day slices taste even better than the first.
For the best results, store the bread in an airtight container at room temperature for up to 3 days. If refrigerating, wrap it tightly to prevent it from drying out. You can also freeze slices individually—just thaw overnight or microwave gently for a quick treat.
Looking for more homemade comfort? Try our Strawberry Pretzel Salad Recipe for a no-bake, sweet-and-salty crowd-pleaser that hits every nostalgic note.
Following these simple baking strategies ensures your old fashioned zucchini coffee cake bread with cinnamon streusel turns out soft, flavorful, and picture-perfect—every single time.
Pairings and When to Serve
Perfect Moments for Serving Zucchini Coffee Cake Bread with Cinnamon Streusel
There’s no wrong time to enjoy a thick slice of zucchini coffee cake bread with cinnamon streusel—but certain moments make it feel extra special. This bread shines at breakfast when paired with a hot cup of coffee, especially on slow weekend mornings or holiday brunches. It’s also a fantastic addition to a breakfast buffet, where the layered cinnamon swirl and nutty streusel topping stand out on the table.
Hosting a book club, tea party, or casual get-together? This bread offers a homemade touch that feels thoughtful without being fussy. It travels well too, so it’s ideal for potlucks, school events, or gifting during the fall and winter months.
Thanks to its comforting aroma and nostalgic flavor, it even makes a cozy after-dinner dessert—especially when warmed and served with a scoop of vanilla ice cream or a dollop of whipped cream.
Whether you’re baking the classic loaf or whipping up zucchini coffee cake muffins for the road, this recipe transitions beautifully from sunrise to dessert hour.
Drink Pairings That Compliment the Flavors
To bring out the best in your zucchini coffee cake bread with cinnamon streusel, choose drinks that enhance its warmth and spice. A bold, medium-roast coffee is the obvious pairing—it balances the sweetness and deepens the cinnamon notes. Prefer tea? Try a chai latte, cinnamon rooibos, or classic black tea with milk for a pairing that mirrors the bread’s spice profile.
For summer servings or afternoon snacking, a cold brew with a splash of vanilla or oat milk works beautifully. And for a festive touch, pair your bundt version with sparkling apple cider or a spiced mocktail.
Looking for a refreshing companion drink? Try our Virgin Lava Flow for a tropical contrast that balances the richness of this cozy baked treat.
No matter how or when you serve it, zucchini coffee cake bread with cinnamon streusel has that timeless appeal—soft, sweet, spiced, and perfect for sharing.
Frequently Asked Questions (FAQs)
What’s the difference between coffee cake and streusel?
Coffee cake refers to a sweet, tender cake often served with coffee or tea. It typically features warm spices like cinnamon and may include a crumb topping. Streusel, on the other hand, is a specific topping made from flour, sugar, and butter (and sometimes nuts) that’s sprinkled over cakes or breads to add a crumbly, crunchy texture. In recipes like zucchini coffee cake bread with cinnamon streusel, both are combined—the bread is a soft, spiced coffee cake loaf with a generous streusel topping and a cinnamon sugar swirl in the middle.
Do you squeeze out the liquid from zucchini for bread?
Yes, but gently. Zucchini holds a lot of water, and too much moisture can make your bread soggy or prevent it from baking evenly. After shredding, lightly squeeze the zucchini using paper towels or a clean kitchen cloth. It should still feel damp—don’t wring it completely dry. This step ensures your zucchini coffee cake bread with cinnamon streusel stays perfectly moist without being overly wet or dense.
Do you take the skin off zucchini for bread?
No, there’s no need to peel the zucchini before shredding it for baking. The skin is soft and thin, and it blends right into the batter. Leaving the skin on also adds color and extra nutrients to your old fashioned zucchini coffee cake bread. It’s a time-saver and a nutrition boost rolled into one.
Does Joanna Gaines have a zucchini bread recipe?
Yes, Joanna Gaines has shared a classic zucchini bread recipe in her Magnolia Table series. While her version is more traditional, it shares some similarities in texture with our easy zucchini coffee cake bread with cinnamon streusel. If you enjoy her simple, rustic style, you’ll likely love this recipe too—especially with its added cinnamon swirl and streusel topping for an extra cozy touch.
Do you add streusel before or after baking?
Always add streusel before baking. It needs to bake into the top of the loaf or muffin to achieve that crisp, golden crunch. In this recipe for zucchini coffee cake bread with cinnamon streusel, the streusel is layered over the top of the batter right before the loaf goes into the oven. As it bakes, it forms a beautifully textured crust that complements the soft interior.
What is coffee cake called in the US?
In the U.S., coffee cake typically refers to a sweet, cinnamon-flavored cake or bread served as a breakfast item or snack, often with a crumbly streusel topping. It doesn’t usually contain coffee as an ingredient, but it’s meant to be enjoyed with coffee. Our zucchini coffee cake bread with cinnamon streusel fits that American definition perfectly—moist, comforting, and spiced, ideal for mornings or mid-day treats.
Conclusion: A Classic Comfort with a Flavorful Twist
Whether you’re a seasoned baker or trying your hand at homemade loaves for the first time, this zucchini coffee cake bread with cinnamon streusel is the kind of recipe that becomes an instant staple. It’s incredibly moist thanks to the fresh zucchini, deeply spiced with layers of cinnamon, and topped with that irresistible sweet-and-crunchy streusel everyone loves.
This bread proves that simple ingredients—when treated with care—can create something truly comforting and memorable. From brunch tables and coffee breaks to cozy evenings with tea, every bite delivers flavor, warmth, and that nostalgic, home-baked goodness. The added bonus? It’s endlessly adaptable. Whether you turn it into muffins, bake it into a bundt, or customize it with lemon zest, nuts, or chocolate, this bread is always a win.
So the next time you spot a couple of zucchinis in your fridge, skip the sauté pan and head for your loaf pan. Your future self will thank you.
Don’t miss this Glazed Strawberry Pizza if you’re looking for another sweet, creative treat that blends fruit and dessert into one unforgettable bite.