Description
A moist and tender crumb cake made with zucchini that adds natural sweetness and moisture. This cake features a delicate crumb topping that provides a pleasant contrast in texture. Perfect for enjoying as a snack or dessert, it offers a subtle flavor that balances the freshness of zucchini with warm spices. Ideal for any time of the day, it is easy to slice and share.
Ingredients
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
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
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 9×9-inch baking pan by spraying it with non-stick spray or lining it with parchment paper; set aside.
In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice; set this dry mixture aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat together the sour cream, granulated sugar, melted butter, eggs, and vanilla extract until fully combined. Gently fold in the shredded zucchini. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and spread it evenly. In a separate small bowl, mix together all the crumb topping ingredients: granulated sugar, brown sugar, cake flour (or all-purpose flour), ground cinnamon, melted butter, and chopped walnuts. When the mixture forms large crumbs, sprinkle it evenly over the batter in the pan.
Bake for 35 to 45 minutes, or until the center of the cake is set and a toothpick inserted comes out clean. Remove the pan from the oven and allow the cake to cool for 20 minutes before slicing or removing from the pan.
Notes
Zucchini Crumb Cake is best served slightly warm
Avoid overmixing the batter to keep it light and fluffy
Use fresh zucchini for the best texture and flavor
Allow the cake to cool before slicing to prevent crumbling
Store in an airtight container to maintain moisture
- Prep Time: 20
- Cook Time: 35 to 45