Go Back
+ servings
Easy Zucchini Crumb Cake Recipe featured by top US food blog, Practically Homemade
Print Recipe
3.98 from 42 votes

Easy Zucchini Crumb Cake Recipe

A super simple cake that is extra moist and piled high with crumb topping.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Servings: 12

Ingredients

Cake

  • 1/2 cup butter {softened}
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar {lightly packed}
  • 1 cup shredded zucchini
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp sour cream
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Crumb Topping

  • 1/2 cup butter {softened}
  • 1 cup brown sugar {lightly packed}
  • 1 cup flour
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  • Preheat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.
  • Combine softened butter and both sugars in a bowl and beat until well combined.  I used a hand mixer but you can mix it by hand or with a stand mixer.  Add eggs and stir well after each.  Add shredded zucchini, vanilla and sour cream, mix to combine. 
  • Add flour, baking powder, salt and stir until just combined {don't over mix}.  Pour into the bottom of the greased 9x13 pan.
  • In a small bowl combine all of the crumb mixture ingredients.  Work the mixture together into small crumbs using a fork.  Don't over work the mixture or you will get a paste and it will change the texture of the bread.  Sprinkle the crumbs in an even and thick layer over the top of the zucchini bread batter. 
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean. 
  • Serve your zucchini crumb cake either warm or cool and cover.  Store at room temperature for up to 3 days.