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Easy Zucchini Crumb Cake

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
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 120kcal

Ingredients
 

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.