Zucchini Crumb Cake Recipe
You will fall in love with this Zucchini Crumb Cake. With its thick, crumble topping and a moist, tender texture is the ultimate comfort treat that's so good you'll forget it's packed with veggies!
Servings: 12 slices
Calories: 262kcal
Ingredients
- 2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher sea salt
- 1 1/2 teaspoon ground cinnamon
- 1 tsp pumpkin pie spice
- 1/3 cup sour cream
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter melted
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cup zucchini shredded
For the Crumb Topping
- 2 1/2 tbsp granulated sugar
- 2 1/2 tbsp brown sugar
- 1/2 cup cake flour OR all-purpose flour
- 1/4 tsp ground cinnamon
- 4 tbsp unsalted butter melted
- 1/3 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9x9-inch baking pan with non-stick spray or line with parchment paper; set aside.
- In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice; set aside.
- In a large mixing bowl (with a hand mixer) or the bowl of a stand mixer, beat sour cream, sugar, melted butter, eggs, and vanilla until combined. Add the shredded zucchini and gently mix in. Slowly add dry ingredients and mix until combined.
- Spread batter into prepared pan. Combine all topping ingredients in a small mixing bowl. When large crumbs form, sprinkle over the cake batter. Bake for 35-45 minutes or until the center is set. Remove from oven and cool in the pan for 20 minutes before cutting or removing.
Notes
-You can omit the walnuts completely or swap them out for pecans!
STORE leftover cake at room temperature or in the fridge for up to 2-5 days. To FREEZE, place it unwrapped in the freezer for an hour until solid, then wrap it tightly in plastic wrap and aluminum foil. It will stay good for up to 4 months.
When ready to eat, thaw it on the counter at room temperature.
Nutrition
Serving: 12serving | Calories: 262kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 194mg | Potassium: 102mg | Fiber: 1g | Sugar: 14g | Vitamin A: 342IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
