This zucchini crumb cake doesn’t taste like vegetables at all, and that’s a promise! Just 100% dessert goodness.
Zucchini Crumb Cake Details
Texture: Today’s breakfast dish is soft, moist, and cakey just like my New York-style crumb cake recipe. Flavor: Expect a flavorful cinnamon-spice cake with extra goodness from the sweet, buttery crumb topping. Ease: This recipe can be prepared ahead of time and then whipped out the next time you’re hosting a special breakfast or brunch. You can freeze the baked and cooled cake for up to 3 months. When you’re ready to enjoy it, bring it to room temperature first and then drizzle with fresh vanilla icing, if desired, before serving.
And bonus: You don’t even need a mixer to make it!
Zucchini’s Magical Disappearing Act!
I enjoy zucchini in many baked goods beyond classic zucchini bread and zucchini muffins and I know you will too—have you tried zucchini oatmeal cookies and zucchini cake (or even chocolate zucchini cake) yet? Here’s why you should bake with zucchini: For even more inspiration, here are 20+ of my favorite zucchini recipes—both sweet and savory! You absolutely don’t want to miss these savory zucchini biscuits.
Key Ingredients You Need & Why
Flour: Sturdy all-purpose flour is the base of this crumb cake. Butter: It creates a wonderfully moist crumb. Sugar: A combination of brown and granulated sugars in the cake batter adds more moisture and the best taste and texture. Using only brown sugar in the crumb topping ensures a soft, sweet crumb. Zucchini: We’ll use 1 cup (130g) of shredded zucchini. I recommend a box grater to shred the vegetable. Cinnamon: We can’t have crumb topping without cinnamon! Because we use cinnamon in both the cake and topping layers, this zucchini crumb cake is perfectly cinnamon-y.
Optional Icing
Feel free to dress the zucchini breakfast cake up with a drizzle of vanilla icing, just like I do with my coffee cake. I like topping the cake with icing while it’s still warm, so it seeps into all of the nooks and crannies. You could also use maple icing from my maple brown sugar cookies, brown butter icing from my apple blondies, or simply leave the cake plain—that crumb topping is delicious all on its own!
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