Easy Zucchini Crumb Cake

Hey there, welcome to my slightly chaotic kitchen! So, today we’re diving into the fabulous world of Easy Zucchini Crumb Cake. Honestly, this cake is like pulling on your favorite cozy sweater as the summer zucchini season winds down — it’s comfort on a plate! You’ll love the way the zucchini makes it moist, the crumb topping makes it decadent, and the whole thing screams, “I’m homemade!” in the most deliciously messy way.

In our house, this little number is a bit of a legend. My hubby swears it’s the reason our marriage is still thriving (okay, that’s a stretch, but you get it). There was this one Sunday morning, I whipped it up while half-asleep — the kitchen radio was blasting ’80s hits, and my toddler was feeding our dog cereal — and still, it turned out perfect. Now it’s our go-to when the zucchini takeover threatens from the garden, and honestly, it feels like we’re eating a slice of love.

Why You’ll Love This Easy Zucchini Crumb Cake

1. It’s zucchini cake. So naturally, it counts as a vegetable, right?
2. Crumb topping that steals the show with every bite. Seriously.
3. Perfect excuse to sneak something green into your family’s dessert.
4. It’s forgiving. Like, “I-forgot-I-needed-to-make-something” forgiving.

How to Make It

Okay, let’s keep this real. Start by grating your zucchini. You might feel fancy using a box grater, but watch your knuckles because yikes, been there. Next, you’re mixing that with your basic batter — sugar, butter, the works. Eyeball it if you must; it somehow always comes together in the end. Then, the magic happens. Crumb topping time! Butter, sugar, sprinkle love on top. Bake until it smells like a cloud of heaven in your kitchen. Dance around the kitchen as it cools — crucial step!

Ingredient Notes

– Zucchini: Friend, do NOT worry about peeling. Shred it and hide all sins.
– Sugar: Brown, white, whichever your pantry gifts you.
– Butter: I once used margarine… wasn’t the worst decision. But real butter? Works best. Trust.

Recipe Steps:

1. Grate zucchini, say a prayer for intact knuckles.
2. Mix batter with sugar, butter, and all the love.
3. Create crumb topping with butter and sugar; sprinkle like you mean it.
4. Bake until your house smells like a nostalgic bakery.

What to Serve It With

Tips & Mistakes

Serve it with a giant mug of coffee or a scoop of vanilla ice cream if you’re feeling extra. Your worst mistake would be letting it overbake… or thinking you can have just one piece. Both tragic.

Storage Tips

You can store leftovers in an airtight container, but honestly, when do we have leftovers with this? Cold, it’s like a cozy hug that lasts more than one day. And if you eat it as breakfast, no shame here; I’ve done it plenty of times. It’s veggies, okay?

Variations and Substitutions

I’ve definitely tried tossing in some chocolate chips when we’re low on sugar — lies, I just always want chocolate. Swap coconut sugar for regular in moments of health mania. And once in desperation, I used oats in the topping. Crazy, but it worked. I don’t recommend skipping the crumb topping though; that’s asking for trouble.

Frequently Asked Questions

Easy Zucchini Crumb Cake

This moist and tender zucchini crumb cake combines fresh zucchini with a cinnamon crumb topping for a delightful treat perfect for breakfast or dessert.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups grated zucchini
• ▢ 2 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup vegetable oil
• ▢ 3 large eggs beaten
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt

Crumb Topping

• ▢ 0.75 cup all-purpose flour
• ▢ 0.5 cup brown sugar packed
• ▢ 0.5 cup butter cold, cut into pieces
• ▢ 1 teaspoon ground cinnamon

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix together sugar, oil, and beaten eggs until well combined. Stir in vanilla extract.
• In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients and mix just until combined.
• Fold in grated zucchini gently into the batter.
• Prepare the crumb topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
• Pour batter into the prepared pan and sprinkle crumb topping evenly over the cake.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool before serving.

Notes

Store leftovers in an airtight container for up to 3 days. This cake warms beautifully with a light dusting of powdered sugar.