Zucchini Coffee Cake

YouTube video

Zucchini Coffee Cake

Jill Dalton
We are in the middle of zucchini season and the garden has been generous! What better way to use these beautiful zucchini than to make this easy plant-based gluten-free zucchini coffee cake? Pair it with a warm cup of your favorite brew and you will be in coffee heaven.
5 from 7 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 9 people
Calories 238 kcal





  • Preheat oven to 350°F.
  • Grind rolled oats lightly into a grainy flour.
  • Add the oat flour, buckwheat flour, baking powder, baking soda, cinnamon and coffee grounds to a mixing bowl and mix well.
  • Add the shredded zucchini and stir until the zucchini is well coated.
  • Add the dates, soy milk and vanilla to a blender and blend until the dates are pulverized.
  • Pour into a 9″ x 9 ” parchment lined baking dish and smooth the top.
  • Add the crumble ingredients to a blender and pulse until it is a crumble, not so far that it is a flour.
  • Sprinkle on top of the batter.
  • Bake for 45-50 minutes.
  • Keep in an airtight container in the fridge for up to 9 days.


Calories: 238kcalCarbohydrates: 51gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 133mgPotassium: 441mgFiber: 6gSugar: 25gVitamin A: 159IUVitamin C: 3mgCalcium: 114mgIron: 2mg

18 thoughts on “Zucchini Coffee Cake”

  1. Another great recipe Jill! I’ve been looking for a WFPB coffee cake recipe, I know this will be delicious, will be making it this week.
    Your shirt is beautiful, did you make it?

  2. Hi Jill,

    Thank you for this recipe. I have a question – what can I substitute for buckwheat flour?

    Best regards,

  3. I also wonder if the 375 g zucchini is measured before or after squeezing the water out. I measured mine before and squeezing reduced them to a much smaller volume than in the video.

    1. Honestly, I used a conversion chart online to list the weight in grams. I will have to grate some and weigh it .

      1. It’s not the particular measure unit I wonder about, it’s also about the 1 1/2 cups – is this measured before shredding and squeezing of after?

  4. I just made this and the texture is gummy. I put it back in the oven for a bit. What can I do to avoid the gummy texture?

  5. Rhonda Weisberg

    Delicious!!! I bought a whole of zucchini to shred, squeeze and freeze to save some time as I know I’ll be making this a lot!!

    1. I haven’t tried using maple syrup. With it being liquid, I’m not sure if the cake would cook through very well.

  6. vegielover13gmailcom

    When I tasted the batter, I thought it was going to be too sweet, but once baked, it’s perfect!! The topping is nice, but I think I will leave it off next time. The cake will stand on its own! Delicious!

  7. This is good! I added a tablespoon of blackstrap molasses instead of coffee…Also some walnuts…Very moist and lovely cake!!!

  8. This came out so good. I even used the same crumble topping for another recipe. I haven’t eaten a dessert in quite some time. This hit the spot. I just might add some walnuts next time. If I had watched the video first, I would’ve seen that coffee grounds doesn’t need to be added 🙂

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