Tastes like coffee cake but packed with zucchini which gives it the best moist, soft & fluffy texture! Topped with the yummiest Cinnamon Sugar Crumble, it is out of this world! Better yet? It's a super easy recipe!
Gluten-Free Zucchini Bread Coffee Cake
Easy, Wholesome and so Yummy!
Coffee cake is always a good idea, and this Gluten-Free Zucchini Bread Coffee Cake is out of this world!
It’s based on our Apple Coffee Cake but uses zucchini in place of apples because… zucchini season, and it’s unreal!
Tastes just like a coffee cake but packed with zucchini which helps give the best moist, soft and fluffy texture.
And it has the most amazing cinnamon sugar topping!
I created this Zucchini Bread Coffee Cake because we came home from my mother-in-law’s house with lots of zucchini, and wanted to make something new.
If you’ve followed me a while you know we love zucchini just about any way! It is the most versatile vegetable (fruit technically!) and I love it simply roasted and we have so many savory and sweet recipes!
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
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Back to the Gluten-free Zucchini Bread Coffee Cake….
The first you need to do is shred the zucchini so it can sit in a colander and drain water while you gather the rest of your ingredients.
I just shred it using a box grater and it’s super quick.
Next, if you’re not purchasing butter milk, the next thing you need to do is make your “buttermilk”.
Add the apple cider vinegar to a liquid measuring cup, then add your milk of choice and let sit for 10 minutes while it curdles. Super simple.
Once I have the zucchini and buttermilk ready to go, I like to prepare the Cinnamon Sugar Crumbleand set it aside because the cake batter comes together really quickly and then all you’ll have to do is top it with the crumble.
For the crumble, all you need is:
and chopped walnuts
Allergy friends: nuts are used only in the crumble, if allergic to walnuts, you could substitute pecans or if nut-free maybe oats or just use cinnamon sugar… lots of options!
Then it’s time to mix together the batter…
Start by creaming the butter and sugar.
Then add in egg and vanilla.
Meanwhile mix together your dry ingredients… this both combines them and makes the flour finer which helps give the coffee cake great texture.
Then alternately mix in the buttermilk and flour mix.
Add in the shredded zucchini (be sure to squeeze out extra water first!) and you’re ready to pour it into the pan.
The batter will be thick but smooth.
Use a spatula to help “pour” it into your baking pan and then smooth into evenly into the pan and corners.
Top with the Cinnamon Sugar Crumble and bake!
Pro Tip: As with a lot of gluten-free baking, I like to bake this Zucchini Bread Coffee Cake uncovered for the first 30 minutes, then cover loosely with foil for the last 10 minutes. This makes sure the center is thoroughly cooked.
Let cool, slice into it and enjoy!
Just look at this texture! It is amazing! You can see how moist and soft and fluffy it is!
And look at the crumble topping!
So yummy! This is a must make during zucchini season!
1 cup buttermilk or sour milk (to make: add 1 tablespoon apple cider vinegar to a liquid measuring cup, then add enough milk or dairy-free milk to make 1 cup total; let sit 10 minutes)
2 cups shredded zucchini, loosely packed, approximately 1 large zucchini (let sit in colander and squeeze out excess water)
½ cup sugar
2 teaspoons cinnamon
¾ cup chopped walnuts (or pecans or gluten-free oats if nut-free)
Preheat oven to 350 degrees and line a 9 x13 pan with parchment paper. (You could grease the pan but I like the parchment paper because then you can lift the entire coffee cake out and cut into perfect pieces)
If you haven't already, shred your zucchini and let sit in a colander to drain excess water.
Prepare the Cinnamon Sugar Crumble by combining all ingredients in small bowl and set aside.
Cream butter and brown sugar until well combined.
Mix in egg.
Add vanilla and mix to combine.
In a separate medium bowl, combine flour, salt & baking soda and mix with a pastry cutter, whisk or fork.
Add flour mixture and buttermilk alternately into butter/sugar/egg mixture until well blended. (I do about ½ the flour mix, then ½ buttermilk, then ½ flour, ½ buttermilk)
Squeeze excess water from zucchini, then add to batter and mix to just combine.
Pour into prepared pan and spread evenly.
Sprinkle crumble topping on top of cake batter.
Bake at 350 degrees for 40 minutes or until a knife comes out of center clean. I like to bake uncovered for 30 minutes, then cover with foil and bake an additional10 minutes so that it is well cooked in the center but topping doesn't over brown.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...