Ingredients
Scale
- 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)
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment for easy removal later.
- Make the Crumb Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly. Refrigerate while you prepare the batter.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream Butter & Sugar: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla and sour cream.
- Add Zucchini & Dry Mix: Mix in the grated zucchini. Gently fold in the dry ingredients until just combined—be careful not to overmix.
- Assemble: Spread the batter evenly into your prepared pan. Generously sprinkle the crumb topping over the top.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Optional Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla, then drizzle over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes