Zucchini Walnut Coffee Cake

Let me tell you, this Zucchini Walnut Coffee Cake is so good it might just become your family’s new favorite!

It’s soft, moist, and perfectly spiced with warm cinnamon.

The shredded zucchini adds incredible texture (and sneaks in a veggie—bonus for the kids!) while the walnuts give it that perfect crunch.

Whether you serve it as a snack, dessert, or even breakfast with a cup of coffee, this recipe is a total winner.

Trust me, I’ve made this countless times, and it never lasts long in my house!

What You’ll Need

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1 1/2 cups shredded zucchini (about 1 medium zucchini)
3/4 cup chopped walnuts

For the Topping:

1/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp ground cinnamon
3 tbsp cold unsalted butter, cubed
1/4 cup chopped walnuts

Pro Tips

Squeeze the Zucchini: After shredding, gently squeeze out the excess moisture using a clean kitchen towel or paper towels. This keeps the cake from getting soggy.
Chop the Walnuts: Finely chop the walnuts if serving kids to avoid large chunks that might be hard for little ones to chew.
Room Temp Ingredients: Make sure your eggs, butter, and milk are at room temperature for a smoother batter.
Don’t Overmix: Stir just until the flour disappears to keep your cake soft and tender.
Add Chocolate Chips: For extra kid appeal, toss in 1/2 cup of chocolate chips!

Tools You’ll Need

Large mixing bowls
Whisk and spatula
Hand or stand mixer
Box grater
9×9-inch baking pan
Measuring cups and spoons

Substitutions and Variations

No Walnuts? Use pecans or leave them out for a nut-free version.
No Milk? Swap with almond milk or yogurt.
Gluten-Free? Use a 1:1 gluten-free flour blend.
Spice it Up: Add 1/4 tsp of ginger or allspice for extra flavor.

Make-Ahead Tips

You can make the crumble topping in advance and store it in the fridge for up to 3 days.
Shred the zucchini ahead of time and keep it in an airtight container in the fridge for up to 2 days.

How to Make Zucchini Walnut Coffee Cake

1. Preheat the Oven

Instructions: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan. Set aside.

2. Make the Crumble Topping

Instructions: In a small bowl, mix the sugars, cinnamon, and walnuts. Cut in the cold butter with a fork or your fingers until crumbly. Set aside.

3. Mix the Dry Ingredients

Instructions: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Cream the Butter and Sugars

Instructions: In another bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

5. Add Wet Ingredients

Instructions: Beat in the eggs, one at a time, then add the vanilla extract and milk. Mix until smooth.

6. Combine Wet and Dry Ingredients

Instructions: Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the shredded zucchini and walnuts.

7. Assemble the Cake

Instructions: Pour the batter into the prepared pan and sprinkle the crumble topping evenly over the surface.

8. Bake

Instructions: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before slicing.

Leftovers and Storage

Store leftover cake in an airtight container at room temperature for up to 3 days.
For longer storage, keep in the fridge for up to a week or freeze individual slices for up to 2 months.