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

Scale

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

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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.