Gluten-Free Zucchini Bread Coffee Cake
Tastes like coffee cake but packed with zucchini! The zucchini gives it the best moist, soft & fluffy texture! Topped with the yummiest Cinnamon Sugar Crumble, it is out of this world!
Servings: 15 pieces
Ingredients
Coffee Cake
- ½ cup butter or dairy-free butter room temperature
- 1½ cup packed brown sugar note, this is more than the Apple Coffee Cake because zucchini has less flavor; you can reduce to 1 1/4 cups if you want less sweet
- 1 egg room temperature preferrably
- 1½ teaspoon vanilla extract
- 2 cups gluten-free flour I used GFJules All purpose Flouraffiliate link
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 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)
Topping
- ½ cup sugar
- 2 teaspoons cinnamon
- ¾ cup chopped walnuts or pecans or skip and just use extra sugar and cinnamon
Instructions
- 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 1/2 the flour mix, then 1/2 buttermilk, then 1/2 flour, 1/2 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.
- Let cool in the baking pan, then serve and enjoy!
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I loved this recipe. I will definitely be making it again. This was the first time I tried making a gluten free dessert. AMAZING!!!!
So happy you loved it! And so excited that this was your first time baking a gluten-free dessert! Thank you!!
Hey there! My husband is keto and I’d love to make this keto-friendly for him. Ok to sub in almond flour and Lakanto Monk Fruit instead of the sugar? Thanks!
Hi! Great questions! In general, you can’t substitute almond flour for all purpose flour as the texture would be different. As for monk fruit, I’ve never baked with it so I’m not sure. You might be better off starting with these Almond Flour Morning Glory Muffins and adapting them as needed.
Heather, my husband did keto. You just substitute equal amounts of monkfruit for sugar. Everything always came out great.
This is my first year growing zucchini so I’m very new to this “fruit”. I found this recipe just this morning and happended to have all ingredients on hand so I made this zucchini coffee cake bread. I used regular flour and did not use walnuts but this coffee cake is amazingly moist and oh so tasty. I liked this recipe so much that I decided to print it out and subscribe to future recipes. I’m floored by how good this tasted. Please, try it if you can. You will not be disappointed.