Easy Zucchini Crumb Cake Recipe
A super simple cake that is extra moist and piled high with crumb topping.
Servings: 12 servings
Ingredients
Cake
- ½ cup butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar lightly packed
- 1 cup zucchini shredded
- 2 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons sour cream
- 1 ½ cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Crumb Topping
- ½ cup butter softened
- 1 cup brown sugar lightly packed
- 1 cup flour
- ¾ teaspoon cinnamon
- ¼ teaspoon 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.
Nutrition
Serving: 1slice | Calories: 384kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 308mg | Potassium: 104mg | Fiber: 1g | Sugar: 35g | Vitamin A: 546IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg