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Easy Zucchini Crumb Cake Recipe

A super simple cake that is extra moist and piled high with crumb topping.

Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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

  1. Preheat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.

  2. 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. 

  3. Add flour, baking powder, salt and stir until just combined {don't over mix}.  Pour into the bottom of the greased 9x13 pan.

  4. 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. 

  5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean. 

  6. Serve your zucchini crumb cake either warm or cool and cover.  Store at room temperature for up to 3 days.