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Have you or your neighbors’ zucchini plants started to produce massive amounts of the delicious green vegetable yet? Not to worry because today I am sharing my favorite Easy Zucchini Crumb Cake Recipe. It is moist, the flavor is fabulous, and did I mention it is covered in crumb topping?
There is a great divide at my house. A few will eat zucchini and few will not even entertain the idea. How do I get everyone to jump on board the zucchini train? Zucchini Crumb Cake!
I know I have said this before but you can add a crumb topping to just about anything and I am positive that people will eat it. The texture alone can make one go weak in the knees.
I am one of the zucchini lovers of the family. Baked, fried, sauteed or even just raw in a salad, zucchini makes me happy. But add a crumbly and sugary topping with a hint of cinnamon and forget about it!
The very best thing about this zucchini crumb cake is that it is so darn easy to make. A simple batter, followed by a simple crumb topping and voila…pure heaven. This recipe is a whole lot like my Banana Crumb Cake recipe which is totally awesome and work making too.
How to Make Zucchini Crumb Cake
- To make the zucchini crumb cake batter you are going to start with creaming together the butter and sugars.
- Add the eggs and mix. I used a hand mixer but you can also do this step by hand.
- Now is when you want to get the grater out. I like to use the smaller grate but you could definitely use the larger area too. It take a cup of grated zucchini or about 1 large vegetable. Some recipes ask you to drain the liquid from the zucchini before you add it to your dish, but in this case, you don’t want to do that. The extra liquid will help keep the cake moist.
- Add the grated zucchini, along with the sour cream and vanilla to the batter and mix to combine.
- Then you just need to add all of the dry ingredients, mix and pour it into your prepared 9×13 baking dish. Spread it out into an even layer. Set aside while you are making the crumb topping.
- For the crumb topping you just need to combine all of the ingredients and mix it together with a fork. Be careful to not over mix it though. We want a crumble and not a paste. The addition of cinnamon and a hint of nutmeg gives it an extra special flavor that everyone will love.
- Spread the crumble out evenly over the top of the cake. It is a lot of crumb topping {it is supposed to be}, so pile it on. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
I love to serve it warm out of the oven but it keeps great at room temperature for up to 3 days. It also heats beautifully in the microwave.
This zucchini crumb cake is a such a terrific and tasty way to use this vegetable {so is this Zucchini Bar recipe}! So far in the last week I have made it twice. It would also be a great cake to make ahead of time and freeze for later.
Make a zucchini crumb cake today. You won’t be sorry.
Do you love quick bread recipes? Try these…
Cake Mix Zucchini Crumb Cake
Ingredients
Zucchini Cake
- 1 box yellow cake mix, 13.25 ounces
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 ½ cups zucchini, shredded
Crumb Topping
- 1 cup butter, melted
- ⅓ cup granulated sugar
- 1 cup brown sugar, lightly packed
- 1 ½ teaspoon cinnamon
- 3 ¼ cups all purpose flour
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
Zucchini Cake
- Combine the cake mix, cinnamon and nutmeg in a large bowl and whisk to combine. Add the eggs, oil, sour cream and vanilla to the dry ingredients and mix until combined. Finally, add the shredded zucchini and mix until evenly distributed.
- Spray a 9x 13 baking dish with nonstick cooking spray. Pour batter into a prepared 9×13 pan and spread into an even layer.
Crumb Topping
- In a medium bowl combine all of the crumb mixture ingredients. Work the mixture together into small crumbs using a pastry blender {or fork}. Don't overwork the mixture or you will get a paste and it will change the texture. Sprinkle the crumbs in an even and thick layer over the top of the cake batter. Bake for 35-40 minutes.
- Remove the cake from the oven and serve warm or let the cake cool completely and cover.
- The cake will stay moist for 3 days at room temperature or 4-5 in the refrigerator. It also freezes for up to 3 months.
Notes
- I prefer to finely shred the zucchini so it melts right into the cake. If you like more noticeable pieces of zucchini and a little extra texture, use a larger shred instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my favorite way to use zucchini from the garden.