Easy Zucchini Crumb Cake | The Best Cozy Spring Dessert

Introduction

Trying out new recipes often feels like a rollercoaster ride—some hits, some misses, and a lot of kitchen messes in between. It all started with the urge to recreate viral food crazes in a cramped Brooklyn apartment, armed with nothing but curiosity and a few mismatched utensils. The thrill comes from mixing bold flavors and seeing what sticks, even when some combos fall flat (glitter sushi, anyone?). Amid this joyful chaos, zucchini crumb cake emerged as a surprising star—comforting, moist, and just sweet enough, with that crumbly topping that makes every bite a little celebration. It’s a reminder that cooking doesn’t have to be perfect; sometimes the best things come from playful experiments and a willingness to fail forward. This zucchini crumb cake recipe is everything you want from a treat that feels homemade, a touch rustic, and totally possible in your own kitchen. Print

Ingredients and measurement

2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher sea salt 1 1/2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice 1/3 cup sour cream 1/2 cup granulated sugar 1/4 cup unsalted butter, melted 2 eggs 1 teaspoon vanilla extract 1 1/4 cups shredded zucchini For the crumb topping: 2 1/2 tablespoons granulated sugar 2 1/2 tablespoons brown sugar 1/2 cup cake flour or all-purpose flour 1/4 teaspoon ground cinnamon 4 tablespoons unsalted butter, melted 1/3 cup chopped walnuts

Preparing time

15 minutes

Cooking time

35 to 45 minutes

Instructions

Preheat and prepare pan

Preheat your oven to 350°F (175°C). Spray a 9×9-inch baking pan with non-stick spray or line it with parchment paper. Set aside.

Mix dry ingredients

In a small bowl, whisk together flour, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice. Set aside.

Mix wet ingredients

In a large bowl, beat sour cream, granulated sugar, melted butter, eggs, and vanilla extract together until smooth.

Add zucchini and combine dry ingredients

Gently fold in shredded zucchini. Gradually add the dry ingredients to the wet mixture, folding gently until just combined—don’t overmix or you’ll stiffen the batter.

Pour and prepare crumb topping

Pour batter into the prepared pan and spread evenly. In a separate bowl, mix all crumb topping ingredients until large crumbs form. Sprinkle crumb topping evenly over the batter.

Bake and cool

Bake 35–45 minutes until a toothpick inserted in center comes out clean. Let cool in the pan for 20 minutes before slicing or removing.

Notes

Don’t squeeze that zucchini dry!

So many say to drain it really well. But leaving a bit of moisture keeps this cake so tender and moist—just don’t go swimming in it.

Swap the nuts if needed

If walnuts aren’t your thing, pecans or even pumpkin seeds work great in the crumb topping.

Watch that oven time!

Ovens vary wildly, so start checking at 35 minutes. I’ve had mine tingle on the edge of overbaked at 45, and that dry cake sadness is real.

Mess alert!

This batter can be sticky and a little messy to spread; a wet spatula helps or just embrace the chaos, it’ll still taste amazing.

Cooking tips :

Mix dry ingredients carefully

Whisking together your flour, baking powder, soda, salt, and spices ensures even flavor and texture. I once rushed this step and ended up with random clumps of baking soda that made a weird bite—definitely not fun!

Don’t overmix the batter

Once the dry ingredients hit the wet, fold gently until just combined. Overmixing can make the cake dense and tough. I learned this the hard way after a super chewy zucchini bread batch that no one wanted to finish.

Fold zucchini in gently

Shredded zucchini adds moisture and a lovely subtle veggie touch. I recommend folding it in slowly, so you don’t lose those little flecks that make the cake special instead of a soggy mess. If your zucchini is too wet, just squeeze out some moisture with a towel.

Make crumb topping right before baking

Combine crumb ingredients until they form large clumps; this creates that perfect crunchy topping we love. I once made it hours early, and it got soggy—no good! Wait and sprinkle it just before the cake hits the oven.

Check for doneness with a toothpick

Ovens can vary a ton. Start checking at 35 min. If it’s gooey, back in it goes. That toothpick saved my cake more times than I can count.

FAQ

Can I substitute sour cream?

Absolutely! Yogurt or buttermilk works well if you’re out. Just remember it adds moisture and some tang, so keep that balance in mind.

What if I don’t have pumpkin pie spice?

Mix cinnamon, nutmeg, ginger, and a pinch of cloves yourself. It’s fresher and way tastier than pre-made blends!

Can I skip the walnuts?

Yes, if you or your family don’t like nuts, just leave ‘em out or swap with seeds like sunflower or pumpkin for a crunch without allergy worries.

Why does my zucchini make the cake soggy sometimes?

Zucchini holds a lot of water. Try draining or squeezing shredded zucchini with a clean cloth before mixing. It’ll keep your cake moist but not swampy.

How do I store leftover cake?

Wrap it tightly and keep it at room temp up to two days, or freeze slices wrapped well for up to 2 months. Just thaw before eating, and the crumb topping stays delicious.

Conclusion

This zucchini spice cake with crumb topping is truly one of those cozy treats that feels like a warm hug from the inside out. The combination of cinnamon, pumpkin pie spice, and nutty walnuts elevates the humble zucchini into something special every time. Honestly, I’ve baked this more times than I can count, and it never gets old—even if sometimes my crumb topping turns out a bit clumpier than planned, it still tastes amazing. It’s the kind of cake that’s perfect for sharing with friends or sneaking a slice late at night when the house is quiet. Plus, it’s sneaky healthy with that zucchini folded in, so you can almost forget you’re indulging. Just let it cool a bit before cutting—you don’t want it falling apart like I sometimes do!

More Recipes Suggestions and Combination

Spiced Carrot Cake with Walnut Crumble

Try swapping zucchini with grated carrots and add a splash of orange zest to brighten it up. The same crumb topping works beautifully here for a cozy twist.

Apple Cinnamon Crumb Bars

Use tart apples with a touch of extra cinnamon and ginger. Layer the crumb topping generously on top for a fall-inspired treat with a crisp texture.

Banana Nut Bread with Cinnamon Streusel

Mash ripe bananas and fold them into a similar batter, replacing the zucchini. Add the crumb topping for that delightful crunch and walnut bite. These variations keep the warm spices and that buttery crumb topping you love but give you a chance to play with fruits you have on hand. Happy baking!