There are recipes that live in your head as “one day” projects and then there are the ones that slide into your life on a rainy Thursday and refuse to leave. This Sour Cream Zucchini Coffee Cake is very much the latter. It came to me on a slow weekend when the garden was generous and I had a jar of sour cream that needed an excuse to be used. I wanted something cakey but not heavy, something with a crumbly, cinnamon-sugary top that made the whole kitchen smell like a warm hug.
Mornings with this cake are the kind that make you linger—coffee in one hand, a slightly crumb-laden napkin in the other, the sunlight hitting the crumbs just so. It’s simple, forgiving, and manages to feel a little fancy without asking much of you. Perfect for brunch, afternoon visitors, or that quiet moment when you want cake but not a fuss.
Why You’ll Love This Recipe
Listen: if you like cake that’s moist but not gummy, sweet but not cloying, and a little bit rustic with a crisp cinnamon topping, this is your jam. The sour cream adds a tender, near-buttery crumb and keeps the cake fresh for days. The grated zucchini melts into the batter (you almost can’t see it), giving structure and moisture while still letting the vanilla and warm spices sing.
It’s also forgiving. Overmixing isn’t fatal, missing an ingredient isn’t dramatic, and you can swap a few items without breaking the whole thing. It’s the kind of recipe you can bring to someone’s porch and feel quietly proud of—not flashy, just reliably delicious.
What It Tastes Like
The first bite is a soft sigh: buttery, slightly tangy from the sour cream, threaded with cinnamon and a whisper of nutmeg. The crumb is fine and tender, springing back gently. The streusel-like top gives you that necessary contrast—crunch, sugar, and a little spice. The zucchini? It’s shy. You’ll get the green-vegetable benefit in texture and moisture, not a zucchini bomb in flavor. Instead, imagine a coffee cake that remembers its childhood in a bakery but also went to culinary school: cozy, confident, and a little cultured.
Ingredients You’ll Need
This list keeps things honest—nothing mysterious, just pantry-friendly items and a few extras that make the cake sing.
- 2 cups (240g) all-purpose flour: The structure—keeps everything from collapsing into a puddle.
- 1 1/2 teaspoons baking powder: Helps the cake rise and feel airy.
- 1/2 teaspoon baking soda: Works with the sour cream to give the cake lift and tenderness.
- 1 teaspoon fine salt: Makes the flavors pop.
- 1 teaspoon ground cinnamon: Warmth and nostalgia—don’t skimp.
- 1/4 teaspoon ground nutmeg (optional): A background note that complements the cinnamon.
- 1 cup (200g) granulated sugar: Sweetness—balanced and not overwhelming.
- 1/2 cup (100g) brown sugar: Adds moisture and depth to the crumb.
- 2 large eggs: Binder and structure.
- 1 cup (240g) sour cream: The secret for a tender, slightly tangy cake.
- 1/2 cup (115g) unsalted butter, melted and slightly cooled: Richness and flavor; melted butter makes the crumb denser and more tender.
- 1 1/2 teaspoons pure vanilla extract: Aromatics that tie everything together.
- 2 cups (about 2 medium) grated zucchini, packed (about 250-275g): Adds moisture and a soft texture without strong vegetal taste. Squeeze lightly if it’s extremely watery.
- For the topping (streusel): 1/2 cup (100g) brown sugar, 1/3 cup (40g) flour, 1 teaspoon cinnamon, 4 tablespoons (56g) cold butter cut into pieces: Rub together until crumbly for that crackly top.
1. Optional Additions
- 1/2 cup chopped walnuts or pecans: For extra crunch.
- 1/2 cup raisins or dried cranberries: For bursts of chew and surprise sweetness.
- 1 teaspoon lemon zest: Brightens the batter subtly.
- Gluten-free flour blend: Replace flour 1:1—texture will be slightly different but still lovely.
2. Special Garnishes
- Powdered sugar dusting: For photo-worthy prettiness.
- Thin lemon glaze (1/2 cup powdered sugar + 1–2 tbsp lemon juice): Adds a shiny, tangy finish.
- Extra chopped toasted nuts: Sprinkle on top after baking for texture.
Step-by-Step Instructions
Read through these once, then let’s get to it. I’ll walk you through the important beats—no rushed panic, just a little rhythm.
3. Prep
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan, or line it with parchment for an easy lift.
- Grate the zucchini on the medium side of a box grater. If it’s very watery, press it gently in a towel—no need to dry it out completely; the moisture is part of the cake’s charm.
4. Make the Streusel
- In a small bowl, combine 1/2 cup brown sugar, 1/3 cup flour, 1 teaspoon cinnamon, and the cold butter. Use a pastry cutter or your fingertips to rub until it resembles coarse breadcrumbs. Chill in the fridge while you make the batter.
5. Mix the Batter
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In another large bowl, beat the eggs with both sugars until combined. Add the melted butter, sour cream, and vanilla and whisk until smooth. It might look curdled for a second—carry on.
- Fold the dry ingredients into the wet just until combined. Toss in the grated zucchini and fold gently. Don’t overwork the batter; a few streaks are fine.
6. Bake
- Pour the batter into the prepared pan and smooth the top. Sprinkle the chilled streusel evenly over the batter.
- Bake for 32–40 minutes, depending on your oven and the pan. You’re aiming for a golden top and a toothpick that comes out with a few moist crumbs—not a wet batter.
- Let it cool in the pan for 15 minutes, then either serve warm or cool completely on a rack. Warm slices with a cup of coffee? Very good idea.
Mini tip: If the streusel looks like it’s browning too fast, loosely tent foil over the pan for the last 10 minutes of baking. Also, don’t skip the rest time—cooling helps the cake set and slice neater.
Recipe Variations
Want to play? Go for it. Swap nuts, swap a touch of the butter for oil to change texture slightly, or fold in a handful of chocolate chips if you’re feeling rebellious. For a spiced autumnal twist, add 1/2 teaspoon ground ginger and 1/4 teaspoon cloves. For a lighter summer version, use Greek yogurt in place of half the sour cream—still tender, slightly tangier.
If you want maple notes, replace 1/4 cup of the sugar with maple syrup and reduce the wet ingredient very slightly so the batter isn’t too loose. The cake is pretty adaptable; treat it like a template you’re happy to rearrange.
Serving & Storage Tips
Serve the cake at room temperature or slightly warm. It pairs brilliantly with coffee, chai, or even a milky iced latte. If you’ve glazed it, allow the glaze to set for a few minutes before slicing to keep your cuts clean.
- Room temperature: Store covered at room temperature for up to 2 days.
- Refrigerator: Wrapped well, it will keep up to 5 days. The texture will remain pleasant—thanks, sour cream.
- Freezer: Slice and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge or microwave briefly for a warm treat.
Leftover idea: Tear into cubes and toss into a bread pudding or use as a topping for yogurt—because I can’t let cake go to waste and neither should you.
Helpful Tips
Here are the things I learned the long way so you don’t have to. Consider these my friendly nudges from the kitchen.
7. Don’t Overdry the Zucchini
The zucchini shouldn’t be drenched with water, but you don’t want it bone-dry either. A gentle squeeze if it’s unusually watery will do. Too dry and the cake will be less tender; too wet and it can affect the bake time and texture.
8. Pay Attention to Butter Temperature
Melted butter should be warm, not hot. Too hot and it can curdle the batter or even cook the eggs if you mix them directly. Let it cool for a few minutes after melting.
9. Don’t Overmix the Batter
Mix until the dry ingredients are just incorporated. Overmixing builds gluten and makes cake tougher. A few streaks of flour are okay—the batter will settle as it bakes.
Special Equipment
You don’t need anything fancy, but a few tools make the process smoother and more enjoyable. A box grater is perfect for quick zucchini shredding—don’t try to chop it finely by hand unless you’re oddly patient. A pastry cutter or fork helps make the streusel quickly; otherwise, cold butter and a fork will do the trick. A 9×13-inch pan is ideal for this amount of batter; it bakes evenly and gives you nice sheet-cake slices that hold up for serving larger groups.
If you like precision, a kitchen scale is lovely for measuring flour and zucchini by weight, which helps with consistent results. But the recipe is forgiving enough that measuring cups will produce a reliable cake too.
FAQ Section
10. Can I use yellow squash instead of zucchini?
Yes. Yellow squash behaves similarly to zucchini in baked goods—same moisture, same texture—so it’s a fine swap.
11. My cake turned out a little dense. What did I do wrong?
Dense cake usually comes from overmixing, too much flour, or an oven that’s not hot enough. Double-check your measurements, mix gently, and consider using fresh baking powder and soda.
12. Can I make this in a bundt pan?
You can. Reduce the oven time slightly and check for doneness earlier—start testing at 25 minutes. A bundt will give you more surface area, so watch the streusel; it can brown faster.
13. Is sour cream necessary?
Sour cream gives the cake its signature tender crumb and slight tang. If you must substitute, full-fat Greek yogurt or a mix of yogurt and a tablespoon of lemon juice can work, but tonal differences will appear.
14. How can I make this vegan?
Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled), use a vegan yogurt or plant-based sour cream substitute, and swap butter for vegan butter. Texture will be slightly different but still tasty.
Conclusion
I keep a slice of this Sour Cream Zucchini Coffee Cake on the counter like a friendly neighbor—approachable, comforting, and always ready to sit with whatever mood I’m in. It’s one of those recipes that makes me feel like a better host and a calmer person. The combination of tender crumb, quick cinnamon streusel, and that shy little zucchini makes it a standby in my rotation—especially when late summer sends too many zucchinis my way.
If you make it, tell me how you tweaked it. Did you add nuts? Glaze it? Hide it from your family until it was gone? I love those little kitchen stories almost as much as the cake itself. Share one in the comments—seriously, I read them with my coffee.
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Irresistible Sour Cream Zucchini Coffee Cake Recipe Guide
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Moist tender Sour Cream Zucchini loaf with brownsugar streusel quick prep shortcut swaps bake times cooling tips storage slice yields 12 servings
Ingredients
Instructions
Notes
A tender, slightly tangy sour cream zucchini coffee cake with a cinnamon-brown-sugar streusel topping. Moist but not gummy, easy to make, and perfect for brunch or a cozy coffee moment.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 340 kcal
- Sugar: 28 g
- Fat: 15 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
