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Buttery Cinnamon Zucchini Crumb Cake

Buttery Cinnamon Zucchini Crumb Cake

A moist, tender zucchini cake layered with a buttery cinnamon crumb topping and finished with an optional glaze.

  • Total Time: 55–60 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

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

Instructions

  1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt for the cake.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Mix in the dry ingredients alternately with the sour cream (or Greek yogurt), starting and ending with the dry ingredients.
  6. Fold in the grated zucchini.
  7. In another bowl, combine the flour, brown sugar, cinnamon, and cold cubed butter for the crumb topping. Use your fingers or a pastry cutter to mix until crumbly.
  8. Pour the cake batter into the prepared pan and sprinkle the crumb topping evenly over the top.
  9. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  11. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

  • Squeezing the zucchini dry prevents excess moisture in the cake.
  • The crumb topping can be doubled for an extra crunchy layer.
  • This cake stays moist for up to 3 days when stored covered at room temperature.
  • Author: Melania
  • Prep Time: 20 minutes
  • Cook Time: 35–40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 390
  • Sugar: 29g
  • Sodium: 210mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 85mg

Keywords: zucchini cake, crumb cake, cinnamon dessert, summer baking