Cake Mix Zucchini Crumb Cake

Golden brown zucchini cake with crumb topping on a plate.

4 from 43 votes

A moist and tender zucchini coffee cake made easy with a cake mix and topped with a thick layer of buttery cinnamon crumb topping. Perfect for breakfast, brunch or an afternoon treat.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Author: June Albertson-Dick

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 9x13 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.

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