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.
After baking and glazing, slide slices into a freezer safe, air tight container. I love this freezer friendly crumb cake recipe.
Aimee’s Recipe Notes
Taste & Texture: Tender crumb with a butter streusel that becomes caramelized after baking!
Prep Tip: Allow the batter to rest for at least 10-15 minutes to allow the zucchini to release moisture into the batter.
Make Ahead: Bake and freeze the cake for up to 3 months.
Top Tip: Add chopped walnuts or pecans for extra crunch and flavor.
Storage: Keep cake covered in an airtight container at room temperature for up to one week.
Ingredient List for Zucchini Cake
Most of these ingredients you probably already have on hand. Scroll down below to the recipe card for all ingredients and measurements.
- Zucchini- use my guide on how to shred zucchini for best results. No need to peel zucchini for this recipe!
- Butter- I prefer unsalted butter in baking, this allows me to control the salt level. Use my tips on how to soften butter quickly.
- All-Purpose Flour- For best results, be sure to learn how to measure flour correctly to avoid an overly dry cake.
- Baking Powder- Helps the cake rise and stay fluffy, especially important since zucchini adds a lot of weight and moisture.
How to Make Zucchini Crumb Cake
Your morning cup of coffee is ready, this zucchini crumb cake recipe is the perfect addition to your routine.
Make the crumb cake batter.
- If using frozen zucchini, be sure to press out the excess liquid. If using fresh zucchini, allow the batter to rest about 10 minutes to allow zucchini to release moisture.
- Spread batter in a 13×9 baking dish!
Make the crumb topping.
- In a bowl, with a fork, combine the buttery crumb topping for this easy zucchini breakfast cake.
- Sprinkle crumb topping over the batter, using your hands if needed.
Ice the cake. Whisk together the icing ingredients and drizzle over the cake.
Tips and Tricks
- Use parchment paper for easy removal. Lining your pan makes it easier to the lift the cooled cake out cleanly and slice perfect squares.
- Make your streusel chunky. Use your hands to press the topping into little clumps before sprinkling over the batter. This creates a bakery-style crumb texture.
- Let it cool before adding icing. Use my vanilla icing recipe, or the cinnamon glaze below. Be sure cake is mostly cool.
- How to store zucchini crumb cake. Keep cake in an airtight container at room temperature for up to one week. Freeze for up to 3 months.
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Zucchini Crumb Cake Recipe
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 13×9 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.
