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Cinnamon Swirl Coffee Cake with Summer Squash

Summer Squash Cinnamon Swirl Coffee Cake

This "not too sweet" coffee cake is firm like a quick bread, perfect with a cup of tea or with your morning coffee.
Course Quick Bread
Cuisine American
Keyword summer squash, yellow squash, zucchini
Prep Time 30 minutes
Cook Time 45 minutes


  • oblong glass baking dish 8.9 inch x 13.2 inch
  • large mixing bowl
  • grater or food processor with grating blade
  • stand mixer or hand mixer
  • rubber spatula
  • small bowl


  • 3 cups grated zucchini or summer squash
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil or olive oil
  • 2 tsp vanilla extract
  • 4 large eggs
  • 3 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp baking powder

Cinnamon Swirl

  • 1/2 cup brown sugar
  • 2 Tbsp cinnamon


  • 1. Preheat the oven to 350 degrees. Grease and flour an oblong baking dish.
  • 2. In a large mixing bowl, combine grated squash, sugar, oil, vanilla, and eggs. Mix well.
  • 3. Add 1 cup of the flour, baking soda, cinnamon, salt, and baking powder. Mix well.
  • 4. Add the remaining two cups of flour and mix until incorporated.
  • 5. In small bowl, mix the 1/4 cup of brown sugar and the 2 Tbsp of cinnamon together.
  • 6. Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the cinnamon sugar mixture over the top.
  • 7. Spread the rest of the batter on top of the cinnamon sugar, and sprinkle the rest of the cinnamon sugar on top.
  • 8. Use spatula to swirl the cinnamon sugar throughout the batter.
  • 9. Bake for 45 - 50 minutes until a toothpick can be inserted in the middle of the cake and comes out clean. Cool completely before serving.


Try it with fresh homemade whipped cream!