Name: Buttery Cinnamon Zucchini Crumb Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; 1½ tsp ground cinnamon; ¼ tsp nutmeg (optional); ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; ¼ cup brown sugar, packed; 2 large eggs; 2 tsp vanilla extract; ½ cup sour cream (or plain Greek yogurt); 1½ cups finely grated zucchini (squeezed dry); ¾ cup all-purpose flour (for the crumb topping); ½ cup brown sugar, packed (for the crumb topping); 1 tsp ground cinnamon (for the crumb topping); 6 tbsp cold unsalted butter, cubed (for the crumb topping); ½ cup powdered sugar (for the glaze, optional); 1–2 tbsp milk (for the glaze, optional); ½ tsp vanilla extract (for the glaze, optional)

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Looking for a cake that feels like a warm hug? This Buttery Cinnamon Zucchini Crumb Cake is tender, moist, and topped with a buttery cinnamon crumb that makes every bite irresistible. With its cozy spices, soft crumb, and optional glaze, it’s a recipe that transforms humble zucchini into pure comfort food. Sweet, spiced, and melt-in-your-mouth good—this is the kind of cake you’ll want to bake again and again.

Perfect for breakfast, brunch, or dessert, this cake is simple yet impressive. Whether you serve it at family gatherings, share it at potlucks, or enjoy it with a cup of coffee on a quiet morning, one thing is certain—it disappears fast.

Why You’ll Love This Recipe

This crumb cake is the ultimate balance of sweetness, spice, and comfort. Here’s why it deserves a spot in your recipe collection:
Moist & Tender: Thanks to grated zucchini and sour cream, the crumb is soft and fluffy without being heavy.
Buttery Cinnamon Crumb: The topping is buttery, crunchy, and spiced to perfection—every slice feels special.
Easy to Make: Simple steps, everyday ingredients, and no fancy tools needed.
Versatile: Works as a breakfast cake, snack, or dessert. You can even add nuts or chocolate chips for a twist.
Family-Friendly: Even picky eaters who claim they “don’t like zucchini” will devour this cake.

Prep & Cooking Time

This cake is quick to whip up and perfect for baking ahead of time.
Preparation Time: 20 minutes
Cooking Time: 40–45 minutes
Total Time: About 1 hour
Servings: 9 generous squares

Ingredients

Here’s everything you’ll need to make this cozy crumb cake:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1½ tsp ground cinnamon
¼ tsp nutmeg (optional)
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
½ cup sour cream (or plain Greek yogurt)
1½ cups finely grated zucchini, squeezed dry

For the Crumb Topping:
¾ cup all-purpose flour
½ cup brown sugar, packed
1 tsp ground cinnamon
6 tbsp cold unsalted butter, cubed

Optional Glaze:
½ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract

Step-by-Step

Instructions

Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
Make the Crumb Topping: In a bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until crumbly. Refrigerate while you prepare the cake batter.
Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Cream Butter & Sugar: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and sour cream.
Add Zucchini & Dry Mix: Gently fold grated zucchini into the wet mixture. Add dry ingredients and mix until just combined—do not overmix.
Assemble: Spread batter evenly in the prepared pan. Sprinkle crumb topping generously over the top.
Bake: Place in oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Optional Glaze: Once the cake has cooled, whisk together powdered sugar, milk, and vanilla, then drizzle over the top for extra sweetness.

How to Store

One of the best things about this Buttery Cinnamon Zucchini Crumb Cake is that it keeps beautifully, making it a wonderful make-ahead treat. Once fully cooled, you can cover the cake tightly with plastic wrap or place it in an airtight container. At room temperature, it will stay fresh and moist for up to 2 days without losing its soft texture. The crumb topping also holds well, keeping its buttery crunch.

If you’d like to extend its shelf life, the refrigerator is your friend. Simply store the cake in an airtight container, and it will last for up to 5 days. To enjoy, bring a slice back to room temperature or give it a few seconds in the microwave so it tastes freshly baked. The gentle warming revives both the flavor and texture.

Freezing is another excellent option for long-term storage. Slice the cake into individual portions, wrap each piece tightly in plastic wrap, and place them in a freezer-safe bag. This way, you can enjoy a sweet treat whenever the craving strikes. When ready, thaw overnight in the fridge or at room temperature for a few hours, and it will taste just as delightful as the day it was baked.

Tips & Variations

The beauty of this recipe lies in its flexibility—you can customize it to suit your tastes or the occasion. For those who love spice, try adding a pinch of cloves, ginger, or even pumpkin spice to bring extra warmth and seasonal flair. A touch of cardamom can also add a unique, fragrant twist that pairs beautifully with zucchini and cinnamon.

Nuts are another wonderful addition to this cake. Chopped pecans or walnuts folded into the batter or sprinkled into the crumb topping add both crunch and a nutty richness. If you’re a chocolate lover, stirring in a handful of mini chocolate chips or white chocolate chunks can transform this cake into a more indulgent dessert, perfect for special gatherings.

Finally, you can experiment with presentation and portion size. Double the recipe and bake it in a 9×13 pan for parties, or bake it in a bundt pan for a more elegant centerpiece. You can even turn the batter into muffins or mini loaves for individual servings. Each variation keeps the essence of the recipe intact—moist, spiced cake topped with buttery crumbs—but allows you to make it your own.

Final Thoughts

This Buttery Cinnamon Zucchini Crumb Cake is more than just a recipe—it’s a reminder that even the simplest ingredients can create something extraordinary. The zucchini adds moisture without overpowering the flavor, while the crumb topping delivers that irresistible buttery crunch. Together, they create a cake that feels both comforting and special, a true celebration of home baking.

What makes this recipe even more appealing is its versatility. Whether you’re serving it at a family brunch, gifting it to a friend, or enjoying a slice with your evening tea, it always feels like the perfect choice. It’s a cake that adapts beautifully to every season and every table, proving that zucchini desserts deserve a permanent place in your baking rotation.

At the heart of it, this cake embodies comfort and joy. It’s the kind of recipe that fills your kitchen with the warm scent of cinnamon and butter, draws people to the table, and leaves them asking for another slice. Bake it once, and it will become one of those timeless recipes you return to whenever you want something simple, sweet, and deeply satisfying.