Gluten-Free Zucchini Bread Coffee Cake

Why You’ll Love This Recipe

I love how this recipe takes simple zucchini bread and transforms it into something a little more special. The zucchini keeps the cake soft and moist, while the streusel topping makes it feel like a bakery-style treat. Since it’s gluten-free, I can serve it to just about anyone, and no one ever guesses it’s made with gluten-free flour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• gluten-free 1:1 baking flour (with xanthan gum)

• baking powder

• baking soda

• salt

• ground cinnamon

• ground nutmeg (optional)

• eggs

• brown sugar

• granulated sugar

• vegetable oil or melted coconut oil

• vanilla extract

• grated zucchini (lightly squeezed)

For the streusel topping:

• gluten-free flour

• brown sugar

• granulated sugar

• ground cinnamon

• cold butter (cubed)

• chopped walnuts or pecans (optional)

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a 9×9-inch baking pan.

2. For the streusel, I combine flour, sugars, and cinnamon in a bowl. I cut in the cold butter with a fork or pastry cutter until the mixture looks crumbly, then set it aside.

3. In another bowl, I whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. In a large mixing bowl, I beat the eggs with the sugars, oil, and vanilla until smooth.

5. I fold in the grated zucchini.

6. I add the dry ingredients to the wet mixture and stir until just combined.

7. I pour the batter into the prepared pan and sprinkle the streusel evenly over the top.

8. I bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

9. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 9–12 squares, depending on how I cut it. It takes around 15 minutes to prepare and 40–45 minutes to bake, for a total time of about 1 hour.

Variations

Sometimes I stir a handful of chocolate chips into the batter for extra sweetness. For a nuttier version, I mix chopped pecans into both the batter and the streusel. If I want to brighten the flavor, I add a little lemon zest to the cake batter. I’ve also made this recipe into muffins by baking the batter in a muffin tin for 20–25 minutes.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. It also freezes well—I wrap individual slices and store them in a freezer-safe bag for up to 2 months. To reheat, I microwave a slice for 15–20 seconds or warm it in the oven.

FAQs

Do I need to peel the zucchini?

No, I don’t peel it—the skin softens and blends into the cake perfectly once baked.

Should I squeeze the zucchini dry?

Yes, I squeeze out some moisture so the cake doesn’t turn soggy, but I don’t overdo it—I still want some moisture for softness.

Can I use almond flour instead of gluten-free flour?

Not in a 1:1 swap, since almond flour behaves differently. For best results, I stick with a gluten-free flour blend.

Can I make this dairy-free?

Yes, I use coconut oil instead of butter in the cake, and for the streusel, I use a plant-based butter substitute.

Can I make this ahead of time?

Absolutely. I often bake it the night before, and it tastes even better the next day as the flavors develop.

Conclusion

This gluten-free zucchini bread coffee cake is a cozy, bakery-style treat I can make right in my own kitchen. It’s moist, flavorful, and topped with an irresistible cinnamon streusel that pairs perfectly with the tender zucchini cake beneath. Whether I’m making it for brunch, dessert, or a sweet snack, this recipe always feels like a little indulgence that everyone loves.

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