This delicious Zucchini Crumb Cake made with home grown zucchinis makes me very happy. This summer my little backyard garden has flourished, which was a big surprise, since the last few years it has been pitiful. I plant zucchini every year and normally get a couple of nice zucchinis before the plant dies, but not this year! I have seriously a fridge full of zucchini, it is coming out my ears and I am thrilled. I am not sure what changed except that I did plant marigolds next to it this year…not sure that was the solution, but they looked pretty! Maybe the stars just aligned for me this year:)

What do with Zucchini

I have made lots of zoodles in recipes like this mushroom cream sauce, my favorite quick 5 minute marinara, and topped with meatballs. I have also made lots of these healthy zucchini muffins, our favorite zucchini bread , Double Chocolate Zucchini Bread, and something I look forward to all summer Zucchini Red Onion Flat Bread What else should I make? What are your favorite zucchini recipes? Will you share with me in the comments below or email me at melandboys@gmail.com. I would appreciate your ideas so much!

Maybe I will just make more of this wonderful Zucchini Crumb cake. It is super moist, perfectly spiced, with a buttery crumb topping and finished off with a vanilla glaze drizzle. It makes my mouth water just thinking about it. Every time I make this my boys are thrilled and it is gone in one sitting. I have found that it freezes really well. Just let it cool completely and do not glaze it. Wrap it well and freeze. When ready to use let it defrost, then warm it in the oven for a few minutes and drizzle it with the vanilla glaze before serving. So good!! Makes the perfect breakfast paired with green smoothie.

Zucchini Crumb Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Ingredients

Scale

Cake:

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, melted + slightly cooled
1/3 cup packed light or dark brown sugar
1/3 cup sugar
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 cup shredded zucchini (about 1 medium zucchini, no need to blot dry)

Crumb Topping:

1/2 cup all-purpose flour
1/2 cup packed light or dark brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted

Vanilla icing (optional)

1 cup confectioners’ sugar
2–3 Tablespoons milk or heavy cream
1/2 teaspoon pure vanilla extract
optional: pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (177°C). Grease an 8-inch or 9-inch square or round baking pan, springform pan, or pie dish or line with parchment paper. Set aside.

Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Whisk the butter, brown sugar, granulated sugar, egg, and vanilla extract together in a medium bowl, then whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and mix until combined. Batter will be thick. Pour/spread into prepared baking pan, then sprinkle the crumb topping evenly on top.

Crumb topping: With a fork, mix the flour, brown sugar, and cinnamon together in a small bowl. Mix in the melted butter. Don’t over-mix; you want the flour-y crumbles!

Bake for 35-38 minutes or until a toothpick inserted in the center of the cake comes out mostly clean with no wet batter. (A few moist crumbs are ok!) If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest drizzling with vanilla icing while the cake is still warm!
Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Make Ahead Instructions: Freeze baked and cooled cake for up to 3 months. Bring to room temperature or warm for a few minutes in the oven and drizzle with vanilla icing, if desired, before serving.

Vanilla Icing:

Whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners’ sugar.
Taste, then add a pinch of salt if desired.

Recipe Source: adapted from Sally’s Baking Addiction