Zucchini Crumb Cake Recipe

A slice of crumb-topped cake with icing on a white plate, with shredded zucchini and cinnamon nearby.

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Zucchini Crumb Cake Recipe

This Zucchini Crumb Cake has an ultra moist base with buttery streusel topping and sweet cinnamon glaze. A perfect way to use up your garden fresh zucchini.

Prep Time25

Cook Time35

Course: Cake

Cuisine: American

Keyword: crumb cake, zucchini cake

Servings: bars

Author: Aimee

Ingredients

For the Cake Batter

¾ cup unsalted butter softened to room temperature
½ cup granulated sugar
½ cup light brown sugar packed
2 large eggs
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon cinnamon
2 cups shredded zucchini

For the Streusel Topping

¾ cup light brown sugar packed
¼ cup granulated sugar
¼ teaspoon kosher salt
1 teaspoon cinnamon
½ cup unsalted butter melted
1 cup all-purpose flour

For the Icing

1 cup powdered sugar
1 teaspoon cinnamon
⅓ cup heavy whipping cream

Instructions

Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper or spray bottom with baking spray.
In a large mixing bowl, beat butter with both sugars until combined, for 3-4 minutes. Add in eggs and vanilla extract, mixing well.
Add flour, baking powder, salt, and cinnamon. Mix until combined, then add in zucchini. If mixture is dry, let batter sit until it becomes moist (about 15 minutes).
Pour batter into prepared pan and set aside.
For the streusel, combine all the ingredients in a bowl. Using a fork or wooden spoon, mix until fully blended. Use your hands to sprinkle over the cake batter.
Bake cake for 35-40 minutes until lightly browned. Insert a toothpick into the center to check for crumbs. If you get batter and not crumbs, bake a few extra minutes.
Remove cake from oven and cool completely before adding the icing.
For the icing, whisk together the powdered sugar with cinnamon and heavy cream until well combined. Drizzle over the cake and allow to set, about 15 minutes.

Notes

Shredded Zucchini- use my guide on how to shred zucchini for best results. No need to peel the zucchini first! If using frozen, shredded zucchini, press out the extra liquid before adding to batter.
Nuts- for a little extra crunch, fold in about 1/2-1 cup of chooped nuts to the batter before baking. I love chopped walnuts or pecans for this recipe.
Storage- Keep crumb cake covered with plastic wrap and store at room temperature for up to 1 week.
Freeze- Store crumb cake in freezer safe container for up to 3 months. Thaw on counter overnight.

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