Go Back

Zucchini Bread Coffee Cake

5 from 2 votes
Leave a Review »


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • teaspoon cinnamon
  • 2 large eggs, lightly beaten
  • 1/2 cup olive oil
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup grated zucchini


  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • streusel
  • 2/3 cups brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoons unsalted butter


  • Preheat the oven to 325 degrees F. Spray a 9×5-inch loaf pan with nonstick spray.
  • In a small bowl, whisk together the flour, salt, baking soda, powder and cinnamon. In a large bowl, whisk together the eggs, olive oil, sugar and vanilla extract. Slowly add the dry ingredients to the wet and mix until the batter is smooth. Stir in the grated zucchini.
  • Spread half of the batter in the bottom of the loaf pan. Sprinkle the top with the filling mixture, then add the remaining batter on top. If needed, you can spray the back of a spoon with nonstick spray and spread out the top layer.
  • Top the cake with the streusel mixture. Bake for 60 to 70 minutes, or until the center of the cake is no longer jiggly. Let cool completely (yeah… right) before slicing (or cutting)!


  • Whisk the sugar and cinnamon together in a bowl.


  • Combine all of the streusel ingredients in a bowl and mix with your hands until the butter is easily dispersed. You want the entire mixture to be moistened. Evenly sprinkle on top of the zucchini batter.


[adapted from allrecipes & my coconut banana bread]

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!