Adapted from my award-winning zucchini bread recipe, this zucchini crumb cake is moist, cinnamon-spiced, and packed with summer’s bountiful green vegetable. Finished with a buttery brown sugar crumb topping and velvety vanilla icing, this cake will have everyone begging for veggies in the morning.
This zucchini crumb cake doesn’t taste like vegetables at all, and that’s a promise! Just 100% dessert goodness.
Zucchini Crumb Cake Details
- Texture: Today’s breakfast dish is soft, moist, and cakey just like my New York-style crumb cake recipe.
- Flavor: Expect a flavorful cinnamon-spice cake with extra goodness from the sweet, buttery crumb topping.
- Ease: This recipe can be prepared ahead of time and then whipped out the next time you’re hosting a special breakfast or brunch. You can freeze the baked and cooled cake for up to 3 months. When you’re ready to enjoy it, bring it to room temperature first and then drizzle with fresh vanilla icing, if desired, before serving.
And bonus: You don’t even need a mixer to make it!
Zucchini’s Magical Disappearing Act!
I enjoy zucchini in many baked goods beyond classic zucchini bread and zucchini muffins and I know you will too—have you tried zucchini oatmeal cookies and zucchini cake (or even chocolate zucchini cake) yet?
Here’s why you should bake with zucchini:
For even more inspiration, here are 20+ of my favorite zucchini recipes—both sweet and savory! You absolutely don’t want to miss these savory zucchini biscuits.
Key Ingredients You Need & Why
- Flour: Sturdy all-purpose flour is the base of this crumb cake.
- Butter: It creates a wonderfully moist crumb.
- Sugar: A combination of brown and granulated sugars in the cake batter adds more moisture and the best taste and texture. Using only brown sugar in the crumb topping ensures a soft, sweet crumb.
- Zucchini: We’ll use 1 cup (130g) of shredded zucchini. I recommend a box grater to shred the vegetable.
- Cinnamon: We can’t have crumb topping without cinnamon! Because we use cinnamon in both the cake and topping layers, this zucchini crumb cake is perfectly cinnamon-y.
Optional Icing
Feel free to dress the zucchini breakfast cake up with a drizzle of vanilla icing, just like I do with my coffee cake and crumb cake muffins. I like topping the cake with icing while it’s still warm, so it seeps into all of the nooks and crannies. You could also use maple icing from my maple brown sugar cookies, brown butter icing from my apple blondies, or simply leave the cake plain—that crumb topping is delicious all on its own!
Similar Baking Recipes You Will Love
- Cream Cheese Zucchini Muffins
- Chocolate Zucchini Bread
- Carrot Cake Cupcakes
- Morning Glory Muffins
- Carrot Cake
Zucchini Crumb Cake Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Grease an 8-inch or 9-inch square or round baking pan, springform pan, or pie dish or line with parchment paper. Set aside.
- With a fork, mix the flour, brown sugar, and cinnamon together in a small bowl. Mix in the melted butter. Don’t over-mix; you want the flour-y crumbles. Place in the refrigerator while you make the cake batter.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Whisk the butter, brown sugar, granulated sugar, egg, and vanilla extract together in a medium bowl, then whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and mix until combined. Batter will be thick. Pour/spread into prepared baking pan, then sprinkle the crumb topping evenly on top.
- Bake for 35-38 minutes or until a toothpick inserted in the center of the cake comes out mostly clean with no wet batter. (A few moist crumbs are ok!) If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest drizzling with vanilla icing while the cake is still warm!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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