This Easy Zucchini Crumb Cake is soft, spiced, and topped with a thick layer of buttery crumbs that melt in your mouth. It’s the kind of cake that feels like it came straight from grandma’s kitchen—warm, comforting, and just sweet enough. The zucchini adds moisture and texture without being noticeable, making this a sneaky but delicious way to use up your summer harvest.
It’s a fuss-free treat perfect for brunch, dessert, or whenever you need a cozy bite of homemade goodness.
Why You’ll Love This Recipe
Soft and moist with a tender crumb from fresh zucchini and sour cream
Loaded with a generous crumb topping that adds the perfect sweet crunch
Quick and easy—no special equipment needed
Perfect for potlucks, picnics, or a simple afternoon treat
Keeps well at room temperature for several days
Prep & Cooking Time
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Ingredients
Cake
½ cup butter, softened
¾ cup granulated sugar
¼ cup brown sugar, lightly packed
1 cup zucchini, shredded
2 eggs
1 teaspoon vanilla extract
2 tablespoons sour cream
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Crumb Topping
½ cup butter, softened
1 cup brown sugar, lightly packed
1 cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon nutmeg
Step-by-Step
- Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking pan with non-stick spray.
- In a mixing bowl, cream the softened butter with both sugars until fluffy. Add the eggs one at a time, beating well after each. Mix in the shredded zucchini, vanilla extract, and sour cream.
- Add the flour, baking powder, and salt to the wet mixture. Stir gently until just combined—avoid overmixing. Pour the batter into the prepared pan and spread it evenly.
- In a separate bowl, make the crumb topping by combining softened butter, brown sugar, flour, cinnamon, and nutmeg. Mix with a fork until the mixture forms coarse crumbs.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan, or serve warm. Store covered at room temperature for up to 3 days.
How to Serve
Serve warm with coffee or tea for a cozy breakfast
Add a scoop of vanilla ice cream for dessert
Drizzle with a glaze or dust with powdered sugar for a fancier finish
Enjoy cold or at room temperature as a snack cake
Tips & Variations
Swap in yellow squash if you’re out of zucchini
Add chopped nuts to the crumb topping for extra crunch
Use Greek yogurt instead of sour cream if needed
Don’t squeeze the zucchini dry—its moisture is what keeps the cake tender
Final Thoughts
This Zucchini Crumb Cake is the kind of recipe you’ll want to keep on hand all summer long. With its soft interior and crumbly, buttery topping, it’s a comforting bake that feels like home—simple, satisfying, and perfect for sharing.
Print
Easy Zucchini Crumb Cake
Description
This Easy Zucchini Crumb Cake is soft, spiced, and topped with a thick layer of buttery crumbs that melt in your mouth. It’s the kind of cake that feels like it came straight from grandma’s kitchen—warm, comforting, and just sweet enough. The zucchini adds moisture and texture without being noticeable, making this a sneaky but delicious way to use up your summer harvest.
Ingredients
For the Cake:
½ cup butter, softened
¾ cup granulated sugar
¼ cup brown sugar, lightly packed
1 cup zucchini, shredded
2 large eggs
1 teaspoon vanilla extract
2 tablespoons sour cream
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
For the Crumb Topping:
½ cup butter, softened
1 cup brown sugar, lightly packed
1 cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon nutmeg
Instructions
Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking pan with non-stick spray.
In a mixing bowl, cream the softened butter with both sugars until fluffy. Add the eggs one at a time, beating well after each. Mix in the shredded zucchini, vanilla extract, and sour cream.
Add the flour, baking powder, and salt to the wet mixture. Stir gently until just combined—avoid overmixing. Pour the batter into the prepared pan and spread it evenly.
In a separate bowl, make the crumb topping by combining softened butter, brown sugar, flour, cinnamon, and nutmeg. Mix with a fork until the mixture forms coarse crumbs.
Sprinkle the crumb topping evenly over the batter.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan, or serve warm. Store covered at room temperature for up to 3 days.
