Easy Blueberry Streusel Cake Recipe

There’s something magical about mornings that start with the smell of warm coffee and baking zucchini. I remember my grandma’s kitchen, where the aroma of cinnamon and freshly grated zucchini wafted through the air while she baked what we always called her “secret weapon” coffee cake. That crumbly topping, the moist crumb that somehow strikes just the right balance between tender and sugary — it’s a memory I cherish. And you know what? This zucchini coffee cake is basically that comfort in dessert form, minus all the fuss. I’ve tested it with whole wheat flour, a splash of almond milk, and even swapped in blueberries just to shake things up. Trust me, this one’s a lifesaver on busy nights or when your garden gives you more zucchinis than you know what to do with. It’s incredible how something so simple can turn into a guaranteed hit with family and friends, especially when served with your favorite brew. The best part? It’s easy enough to whip up early morning or late at night, and I promise, it disappears in minutes at my house!

What is Zucchini Coffee Cake?

Think of zucchini coffee cake as the comforting lovechild of your classic cinnamon swirl and a moist garden veggie. It’s essentially a tender, slightly crumbly cake that’s packed with grated zucchini — yes, that green veggie — but you’d never guess. The zucchini keeps the cake incredibly moist, almost like a big, warm hug, while the cinnamon and nutty streusel topping bring a cozy, slightly crunchy contrast. The name “coffee cake” isn’t just for show—it’s designed to be enjoyed at breakfast, brunch, or anytime you’re craving something that feels like a warm Sunday morning wrapped in a slice. The “human” in this recipe isn’t just about ingredients; it’s about that cozy, imperfect love we pour into our cooking. I always do this when I want to sneak some vegetables into my kids’ diet without them noticing — and honestly, I love how versatile this cake is. You can swap flavors, add nuts, or even drizzle a little glaze on top for extra pizzazz. It’s a humble recipe, but somehow, it feels like a big, meaningful hug—something everyone in my family asks for again and again.

Why you’ll love this recipe?

What I love most about this zucchini coffee cake is how it strikes that perfect balance between indulgence and homey comfort. The flavor profile? Oh, it’s got warm cinnamon, a hint of vanilla, and that subtle sweetness that comes from shredded zucchini and a touch of brown sugar. Every time I bake this, my house fills with the smell of cinnamon and baked goodness — and I swear, it’s practically a magnet for everyone to appear in the kitchen, fresh coffee in hand.
This cake is seriously simple to make. I’ve tested it with just a handful of pantry staples, so no special trips needed. Plus, it’s quite budget-friendly, especially if you already have zucchinis growing in your garden (or on your counter!). And the best part? It’s extremely versatile. Want to make it gluten-free? Just swap in a good-quality gluten-free flour blend. Hiding veggies? This is your secret weapon because the zucchini disappears into the moist crumb. I often make mini muffins with this batter, and they’re perfect for on-the-go mornings or school snacks.
Honestly, what makes this stand out for me is its ability to be warm, cozy, and kind of nostalgic—like the kind of treat you’d ask for after a long day or on lazy weekend mornings. It’s not overly sweet, making it a great choice to serve alongside coffee or tea, and it holds up really well for leftovers if you’re into batch baking. And, trust me, you’ll be surprised how many ways you can customize this—adding nuts, swapping in apples, or even dusting with powdered sugar for a quick finishing touch.

How do I make Zucchini Coffee Cake?

Quick Overview

This zucchini coffee cake comes together in just a few simple steps. First, you whisk dry ingredients like flour, cinnamon, baking powder, and a pinch of salt. Then, you mix wet ingredients — eggs, oil, vanilla, and a splash of milk — until combined. You fold in freshly grated zucchini, avoiding overmixing so the cake stays tender. While that’s baking, you prepare a crumble topping with butter, sugar, and flour, which gets sprinkled over the batter before sliding it into the oven. The batter’s rich but light, and the topping adds that irresistible crunch. Once out of the oven, you let it cool just enough to slice easily—serving it warm makes all the difference. Trust me, this mixture relies on the quality of your zucchini; I usually pick the firmest, brightest green ones from my garden for that extra pop of freshness. It’s honestly one of those recipes that makes you feel like a pro, but it’s so straightforward anyone can master it.

Ingredients

For the Main Batter:
– 2 cups all-purpose flour (or a gluten-free blend if you prefer)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup vegetable oil (or melted coconut oil for extra flavor)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup milk (dairy or almond milk works beautifully)

For the Filling:
– 1 cup grated zucchini (squeeze out extra moisture)
– 1/4 cup sugar
– 1 teaspoon cinnamon

For the Glaze (optional but recommended):
– 1 cup powdered sugar
– 2-3 tablespoons milk or cream
– A dash of vanilla or lemon zest for extra flavor

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick spray. I always do this early because it’s the kind of step you’re grateful for when you’re knee-deep in batter. Lining the bottom with parchment paper can help too, especially if you’re worried about sticking. Tip: if you’re making muffins, just line a muffin tin with paper liners, and reduce baking time to about 20 minutes.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and sugars. Doing this first helps distribute everything evenly and avoids clumps. I always sift my flour just to make sure the batter is extra fluffy, but a good whisk works fine, too. Once combined, set aside.

Step 3: Mix Wet Ingredients

In a separate bowl, beat the eggs lightly, then add in your oil, vanilla, and milk. Whisk until smooth and the mixture is slightly frothy. I love using a jar or a tall glass to shake things up, just makes it feel more fun. I’ve tested this with almond milk, and it actually made the cake even creamier — so experiment and see what works for you!

Step 4: Combine

Pour the wet ingredients into the bowl of dry ingredients. Gently fold with a spatula or wooden spoon — no overmixing! You want a few lumps here and there because overworking the batter can make the cake dense. The batter should be thick but spreadable. At this stage, fold in the freshly grated zucchini, which has been squeezed of excess water. I always test a little piece of batter on my tongue to make sure the sweetness is balanced and the spices are just right.

Step 5: Prepare Filling

Mix the grated zucchini with a teaspoon of cinnamon and a splash of sugar. If you like nuts or dried fruits, go ahead and toss them into the filling for a little extra texture. This filling adds that lovely burst of flavor when you bite into the layers, so don’t skip it!

Step 6: Layer & Swirl

Pour half of the batter into your prepared pan, then spoon the zucchini filling over it. Carefully spread the remaining batter on top. To get that beautiful swirl, take a fork or skewer and swirl gently through the batter, creating a marbled pattern. It’s like little visual surprises in every slice, and I find it makes the cake look a little more special without extra effort.

Step 7: Bake

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Every oven is a little different, so start checking at 33 minutes. The smell alone will draw everyone to the table. Once baked, cool in the pan for about 15 minutes before transferring to a wire rack. This helps set the crumb so it slices nicely without crumbling.

Step 8: Cool & Glaze

Let the cake cool until just warm, then drizzle with your favorite glaze if you like. I prefer a simple powdered sugar and milk glaze, but a lemon glaze or even a smear of cream cheese frosting works beautifully. If glazing, wait until it’s cooled slightly—hot sugar melts can make the topping slide right off! I actually like to serve mine slightly warm with a dollop of whipped cream or a small scoop of vanilla ice cream for an extra treat.

Step 9: Slice & Serve

Use a sharp serrated knife to cut clean slices. I like serving mine slightly warm or at room temp, with a cup of coffee or tea. The moist crumb and fragrant cinnamon make it irresistible. Honestly, this is when you realize how cozy and comforting good baking can be. Make a pot of coffee, grab your best mug, and enjoy a slice—preferably with someone you love. Sometimes, I even make a double batch because I know it won’t last long around here!

What to Serve It With

This zucchini coffee cake is such a versatile treat. For breakfast, a steaming cup of your favorite coffee or a frothy latte pairs perfectly. I love serving it with a dollop of Greek yogurt or a smear of cream cheese to add a tangy balance.
For brunch, layer it with fresh fruit and maybe a drizzle of honey or maple syrup — it’s practically dessert and breakfast all at once!
As an afternoon snack, it’s perfect when paired with a cup of hot tea and a cozy blanket. My kids love having a slice with cold milk, especially on a lazy Sunday morning.
And, of course, as a dessert, it’s a showstopper when topped with a scoop of vanilla ice cream or a drizzle of caramel. What I love most is how comforting it feels—like a warm hug from the inside out. I’ve even taken slices to potlucks, and it always seems to disappear in minutes. This cake has become a family favorite because it’s so easy to customize, and everyone leaves with a happy belly.

Top Tips for Perfecting Your Zucchini Coffee Cake

To really elevate your baking, here are some tips I’ve learned through trial and error. First, pick the freshest zucchini you can find—firm, shiny, and bright green. If you let the zucchini sit too long, it loses moisture and can make your batter too watery. I always give mine a good squeeze after grating to remove excess water; otherwise, your cake might turn out a bit dense or soggy.
When mixing, avoid overworking the batter. Gentle folding keeps the crumb tender and fluffy, so resist the urge to stir too vigorously. I used to think more mixing meant a better cake, but trust me, less is more here.
For swirl patterns, take your time. Use a skewer or a toothpick to gently run through the batter, creating pretty marbled designs without disrupting the layers — it’s a simple trick that makes a big visual impact.
Ingredient swaps are fun! Want a nutty flavor? Toss in chopped walnuts or pecans. Looking to make it healthier? Swap half of the flour for oat flour, or use coconut sugar instead of granulated. The key is to keep the wet-to-dry ratio balanced so the batter isn’t too thick or too runny.
Baking tip: I always position my rack in the middle for even heat, and if I notice the top browning too quickly, I tent it with foil for the remaining minutes. This keeps the crust nice and golden without burning.
Finally, don’t skip the glaze! Even a quick drizzle of powdered sugar mixed with a splash of milk elevates this humble cake into something truly special. I’ve tested a honey glaze, a lemon glaze, and even a chocolate drizzle—each adds its own twist, so feel free to experiment!

Storing and Reheating Tips

This cake is surprisingly hearty and keeps well for several days if stored properly. If you’re enjoying leftovers the next day, let it cool completely before covering it lightly with plastic wrap or storing in an airtight container. At room temperature, it’ll stay moist for up to 2 days, but I recommend refrigerating it afterward—just know it might stiffen slightly but still tastes great.
To keep it extra fresh, I often slice it and freeze individual portions wrapped tightly in plastic wrap and foil. When I want a quick snack, I pop a slice into the microwave for 20-30 seconds and it’s just as tender and flavorful as fresh. Thaw at room temp or in the microwave, and enjoy!
If you’ve glazed the cake, it’s best to wait until just before serving to add the glaze—so it stays shiny and fresh. Reheat the cake in the oven at 350°F for about 10 minutes if it’s gone cold—you’ll love how the aroma wakes up again. Just remember, the more it sits, the more the zucchini’s moisture gently releases, so try to enjoy it within a few days for the best experience.

Frequently Asked Questions

blueberry cake

A delicious blueberry cake with streusel topping, perfect for breakfast or dessert!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 34 minutes mins

Total Time 1 hour hr 9 minutes mins

Servings: 8

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 0.5 cup all-purpose flour
• 0.112 kg brown sugar
• 0.75 teaspoon ground cinnamon
• 0.25 cup unsalted butter (melted)
• pinch salt
• 1 cup all-purpose flour
• 1.25 teaspoons baking powder
• 0.25 teaspoon salt
• 0.5 cup sugar
• 0.084 kg unsalted butter (room temperature)
• 0.058 kg sour cream
• 0.06 liters milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1.25 cups blueberries
• 0.086 kg powdered sugar
• 0.03 liters milk
• 0.25 teaspoon vanilla extract

Method

 

Preparation Steps

1. Preheat oven to 350°F. Prepare a 9-inch cake pan with parchment paper and grease the sides.
2. Prepare streusel by mixing flour, brown sugar, cinnamon, melted butter, and a pinch of salt until crumbly. Set aside.
3. In a bowl, combine flour, baking powder, and salt; set aside.
4. Beat sugar and butter in a mixer until light and fluffy, about 3-4 minutes.
5. Mix in sour cream until just combined.
6. Add milk gradually and mix until smooth.
7. Add egg and vanilla, mixing until well incorporated.
8. Gradually add dry ingredients to wet mixture and beat until combined.
9. Pour half of the batter into the prepared pan.
10. Sprinkle half of the streusel and blueberries over the batter.
11. Add remaining batter on top and smooth out. Overlay remaining streusel and blueberries.
12. Bake for 34-38 minutes until a toothpick comes out clean.
13. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
14. Optional: Mix powdered sugar, milk, and vanilla to make glaze. Drizzle over cooled cake before serving.

Notes

This cake is best enjoyed fresh but can be stored refrigerated for up to 2 days.