Cherry Zucchini Coffee Cake

This Zucchini Coffee Cake has a buttery crumble and is loaded with fresh cherries. It's a unique and delightful twist on breakfast cake that's perfect for any time of day. With fresh flavors and a sweet glaze, everyone will fall in love after one bite!

Jump to:

• Zucchini Coffee Cake Recipe
• Why You'll Love This Cake
• Main Ingredients
• How To Make A Zucchini Coffee Cake
• Storage Recommendations
• Tips and Tricks
• FAQs 
• More Zucchini Baked Goods
• Recipe

Zucchini Coffee Cake Recipe

At this time of year, zucchini plants grow abundantly in the garden. A few years ago, I tried to grow a garden even though I'm not very good at it. Surprisingly, our zucchini and cherry tomato plants survived despite my inconsistent watering.

I am always thrilled to have extra zucchini for baking. During the summer months, I love baking zucchini bread with chocolate chips and chocolate zucchini cake each week.

This week, I made a zucchini crumb cake to change things up. At the last second, I added some fresh cherries to the batter. Combining green veggies and fresh cherries might seem unusual, but it works so well. 

Zucchini adds moisture without an extra taste, allowing the bright, fruity cherries to stand out. It's a fun twist on traditional coffee cake that keeps people coming back for more.

Why You'll Love This Cake

• Perfect for any occasion. Whether you are hosting a brunch or potluck or just enjoying a quiet afternoon treat at home, this snack cake is great. Casual enough for a regular breakfast but also fancy enough for special gatherings.
• Great way to use summer produce. Zucchini and cherries can be found in gardens and farmers' markets in summer and early fall. If you have extra fruits and veggies, this recipe is an excellent way to use them.
• Flexible and adaptable. You can switch up the fruits and nuts or use other spices. If you're not into cherries, try blueberries or raspberries.
• A sweet finish. The glaze is the cherry on top (pun intended!). It adds a lovely finish that makes the cake look gorgeous and taste even better. It's a simple addition that makes a big impact.

Main Ingredients

Prepare a zucchini dessert with simple ingredients from your pantry and grocery store.

• Unsalted Butter - Let the butter sit out until softened. You should be able to cream the butter and sugar easily.
• Sugars - Using a mix of granulated sugar and light brown sugar sweetens the bread and keeps it moist.
• Sour Cream - Adds moisture to the batter and gives the cake a soft texture. In a pinch, you can use plain Greek yogurt.
• Flour - We usually use all-purpose flour in all our recipes. See how to measure flour correctly for best results.
• Spices - A mixture of ground cinnamon, nutmeg, ginger, and cloves gives a warm flavor.
• Shredded Zucchini - One medium green squash should yield one cup when grated. Do not squeeze the moisture out!
• Mix-Ins - I chose to add fresh Bing cherries and chopped pecans to the batter.

How To Make A Zucchini Coffee Cake

You will love how easy it is to add fresh fruit to this zucchini cake recipe. This flavor combination will quickly become your new favorite.

1. Make a crumb topping. Mix the topping ingredients until they look like sandy crumbs.
2. Mix the wet ingredients. Beat the butter and sugars in a large bowl until light and creamy. Add the eggs, sour cream, and vanilla and mix again.
3. Stir together the dry ingredients. Slowly mix the flour mixture into the butter mixture without overmixing.
4. Add the zucchini and extras. Gently stir the grated zucchini, diced cherries, and pecan chips into the cake batter.
5. Assemble the cake. Spoon the wet batter into a prepared baking pan, then sprinkle the buttery crumbs on top.
6. Bake and cool the cake. Remove the sides of the pan and drizzle the top of the cake with a sweet glaze.

Storage Recommendations

On the Counter: Any leftover cake can be stored in an airtight container at room temperature for up to 3 days. 

In the Freezer: If you want to keep it longer, wrap it tightly in a few layers of plastic wrap and then freeze it for up to 3 months. Thaw at room temperature before serving.

Tips and Tricks

• If fresh cherries are out of season, you can use frozen ones, but make sure to thaw and drain them well to avoid excess moisture in the cake.
• Use a box grater or food processor to shred the zucchini finely, but DO NOT squeeze out any excess moisture.
• Make sure your butter is cold when mixing it with flour and sugar for a crunchy topping. Use a pastry cutter (or your fingers) to mix until the mixture resembles coarse crumbs.
• The glaze should be pourable but not too runny. Adjust the consistency by adding more powdered sugar or a splash of milk as needed. Then drizzle it over the cooled cake for a beautiful finish.

FAQs 

More Zucchini Baked Goods

• Pineapple Zucchini Cake
• Blueberry Zucchini Muffins
• Banana Zucchini Cookies
• Butterscotch Zucchini Bars
• Zucchini Cream Cheese Muffins

Do you love a recipe you tried from Inside BruCrew Life? 

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This post was first published in February 2019. It was updated and then republished in July 2024.