Buttery Cinnamon Zucchini Crumb Cake

Sometimes the best cakes come from the humblest vegetables. Case in point: Buttery Cinnamon Zucchini Crumb Cake. Before you make a face and mutter “zucchini in cake?”, hear me out—this isn’t about sneaking veggies into dessert. This is about creating the most tender, moist, cozy cake you’ve ever had, all thanks to the magic of grated zucchini.

This cake is basically a hug disguised as breakfast. You get buttery crumbs on top, warm cinnamon running through the middle, and that zucchini doing what it does best—keeping everything soft without tasting “green.” (No one at my table guessed there was zucchini in it until I spilled the beans.)

I baked this on a Sunday morning with coffee brewing in the background, and let me tell you: my kitchen smelled like a cinnamon candle shop exploded, in the best possible way. Serve it at brunch, tuck it into lunchboxes, or sneak a slice at midnight when the house is quiet. This cake does it all.

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Why You’ll Love This Buttery Cinnamon Zucchini Crumb Cake

• Tender & moist: The zucchini makes it impossibly soft without being heavy.
• Perfectly spiced: Cinnamon (and a whisper of nutmeg) bring cozy fall vibes year-round.
• Crispy, buttery topping: The crumb topping is sweet, crunchy, and borderline addictive.
• Versatile: Breakfast? Snack? Dessert? Yes, yes, and yes.
• Crowd-pleasing: Even zucchini skeptics will devour it.

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Ingredients

For the Cake:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ¼ tsp nutmeg (optional)
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup sour cream (or plain Greek yogurt)
• 1½ cups finely grated zucchini (squeezed dry)

For the Crumb Topping:

• ¾ cup all-purpose flour
• ½ cup brown sugar, packed
• 1 tsp ground cinnamon
• 6 tbsp cold unsalted butter, cubed

For the Glaze (optional):

• ½ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

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Instructions

1. Preheat oven: 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Cream butter & sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
4. Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla.
5. Combine wet & dry: Mix in dry ingredients alternately with sour cream, starting and ending with dry.
6. Fold in zucchini.
7. Make crumb topping: In another bowl, mix flour, brown sugar, cinnamon, and cold butter with fingers or a pastry cutter until crumbly.
8. Assemble cake: Pour batter into prepared pan, top with crumb mixture.
9. Bake: 35–40 minutes, until a toothpick comes out clean.
10. Cool: Let rest 10 minutes in pan, then transfer to a wire rack.
11. Optional glaze: Whisk powdered sugar, milk, and vanilla; drizzle over cooled cake.

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Melania’s Tips for Perfect Cinnamon Zucchini Crumb Cake

• Squeeze that zucchini! Wrap grated zucchini in a kitchen towel and wring out extra water, or your cake might get soggy.
• Don’t skimp on the crumb topping. Make sure the butter stays cold so you get those delicious little nuggets of crunch.
• Spice it up. Add a pinch of cardamom or ginger for a twist.
• Test early. Every oven is different—check at 35 minutes.

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Bake It With the Littles

Kids love making this cake because:

• They can grate (with supervision) or squeeze the zucchini (mess = fun).
• Mixing the crumb topping with hands feels like playing with sand.
• Drizzling the glaze is basically edible art time.

Let them help, and suddenly “veggies in cake” becomes their new favorite thing.

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Meal-Prep Magic

• Make ahead: This cake keeps beautifully for up to 3 days at room temperature, tightly wrapped.
• Freezer-friendly: Slice and freeze individually wrapped pieces for up to 2 months.
• Reheat: Pop in the microwave for 15 seconds to bring back that fresh-baked warmth.

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Healthier Swaps Without Losing the Magic

• Sub Greek yogurt for sour cream to cut fat and add protein.
• Swap whole wheat flour for half the all-purpose flour.
• Reduce sugar slightly and add a touch more cinnamon for natural sweetness.
• Make it nutty: stir in chopped pecans or walnuts for extra crunch.

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Leftover Remix

• Breakfast parfait: Cube the cake, layer with yogurt and fruit.
• Cake trifle: Layer with whipped cream and berries for a quick dessert.
• School snack: Cut into bite-sized cubes and pack in lunchboxes.

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Gift It Like a Pro

Bake this cake in a disposable round pan, tie it with twine, and tuck a handwritten note on top. Perfect for teachers, neighbors, or anyone who needs a sweet pick-me-up. Bonus points if you include a jar of homemade cinnamon sugar.

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FAQs

Does it taste like zucchini?
Nope! The zucchini melts into the batter, keeping it moist without adding flavor.

Can I use yellow squash instead?
Yes! It works the same way.

Can I bake it in a square pan?
Absolutely. A 9×9 pan works just fine.

Do I need the glaze?
Not at all—it’s delicious with or without it. The glaze just adds extra sweetness.

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Final Thought

This Buttery Cinnamon Zucchini Crumb Cake is proof that zucchini belongs in your dessert rotation. With its tender crumb, sweet spiced topping, and buttery richness, it’s the kind of cake you’ll reach for any time of day—coffee in the morning, tea in the afternoon, or just because it’s Tuesday and you deserve cake. Bake it once, and I promise, it’ll become your “signature cake.”

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