Zucchini Walnut Coffee Cake
Zucchini Walnut Coffee Cake is a soft, moist baked treat that blends the natural tenderness of grated zucchini with the nutty crunch of walnuts and the warm comfort of classic coffee cake flavors. The zucchini keeps the crumb delicate and tender without making the cake heavy, while simple pantry ingredients create a balanced sweetness perfect for breakfast, brunch, or afternoon coffee breaks. With gentle spice notes and a lightly golden top, this cake offers a homemade feel that is both comforting and versatile. It is a great way to use fresh zucchini during peak season, and it appeals to both kids and adults because the vegetable blends seamlessly into the batter. Easy to prepare and adaptable with different add-ins, this recipe works equally well as a snack cake or a casual dessert. Whether served warm with tea or sliced for a quick morning bite, this zucchini walnut coffee cake delivers classic bakery-style flavor with wholesome ingredients and simple preparation.
Prep Time: 15–20 minutes
Bake Time: 35–40 minutes
Total Time: About 55–60 minutes
Servings: 9–12 slices
Ingredients
Dry Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp nutmeg (optional)
Wet Ingredients
2 large eggs
¾ cup granulated sugar
¼ cup brown sugar
½ cup vegetable oil or melted butter
1 tsp vanilla extract
1½ cups grated zucchini (lightly squeezed to remove excess moisture)
Add-ins & Topping
¾ cup chopped walnuts
2 tbsp sugar mixed with ½ tsp cinnamon (for topping)
Optional: ¼ cup raisins or chocolate chips
Instructions
Preheat oven to 180°C (350°F) and grease an 8×8-inch baking pan or line with parchment paper.
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another large bowl, whisk eggs, granulated sugar, and brown sugar until smooth.
Add oil and vanilla extract, mixing until fully combined.
Fold in grated zucchini gently.
Gradually add dry ingredients into the wet mixture, stirring just until combined.
Fold in chopped walnuts and optional add-ins.
Spread batter evenly into the prepared pan and smooth the top.
Sprinkle cinnamon-sugar mixture evenly over the batter.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing.
Tips
Squeeze excess moisture from zucchini lightly but do not dry it completely.
Use freshly grated zucchini for best texture.
Avoid overmixing to keep the cake soft and tender.
Toast walnuts lightly for deeper flavor.
Check cake a few minutes early to avoid overbaking.
Line the pan for easy removal and clean slicing.
Let cake cool before cutting to prevent crumbling.
Add a pinch of cardamom for extra warmth.
Use room-temperature eggs for smoother batter.
Store cake in an airtight container to maintain moisture.
Variations
Add a crumb streusel topping for classic coffee cake texture.
Replace walnuts with pecans or almonds.
Add shredded apple for extra sweetness and moisture.
Mix in dark chocolate chips for a dessert-style cake.
Use whole wheat flour for half the flour to increase fiber.
Add lemon zest for a fresh citrus note.
Include cream cheese swirls for richness.
Make it dairy-free by using oil instead of butter.
Add coconut flakes for extra texture.
Bake batter in muffin tins for individual servings.
Q&A
Can I skip walnuts?
Yes, simply omit or replace with seeds for a nut-free option.
Do I need to peel zucchini?
No, the peel is soft and adds color and nutrients.
Can I freeze this cake?
Yes, wrap slices tightly and freeze up to 2 months.
Why is my cake dense?
Overmixing or too much flour can make it heavy.
Can I use frozen zucchini?
Yes, thaw and drain well before adding.
What size pan works best?
An 8×8-inch square pan or similar size.
Can I reduce sugar?
Slightly, but it may affect texture and moisture.
How do I know it is done?
A toothpick inserted in the center should come out clean.
Can I add frosting?
A light cream cheese glaze pairs nicely.
How long does it stay fresh?
Up to 3 days at room temperature or 5 days refrigerated.
Nutrition (Approx. per Slice, based on 12 servings)
Calories: 210–230
Carbohydrates: 28g
Protein: 4g
Fat: 10–12g
Fiber: 2g
Sugar: 14–16g
Sodium: Moderate
Conclusion
Zucchini Walnut Coffee Cake offers a delicious way to combine wholesome ingredients with classic bakery-style flavor. The grated zucchini keeps the cake tender and moist while walnuts provide a satisfying crunch that balances the soft crumb. With simple preparation and flexible variations, this recipe adapts easily to different tastes, from chocolate-studded versions to citrus-infused or streusel-topped options. It works equally well as a cozy breakfast slice, an afternoon snack, or a casual dessert served with coffee or tea. Because it stores well and freezes easily, it is also ideal for meal prep or sharing with friends and family. With its comforting aroma, balanced sweetness, and dependable results, this coffee cake is a practical and enjoyable addition to any home baker’s recipe collection.