Tender. Moist. Comforting. That’s what comes to mind when you take the first bite of this Zucchini Crumb Cake. A beautiful balance of cozy spices and garden freshness, this cake feels like a soft breeze through a summer kitchen window. It’s the kind of dessert (or breakfast!) that’s humble yet heavenly, and every crumb tells a story of warmth, simplicity, and love.

Whether you have garden-fresh zucchini to use up or you’re just in the mood for something subtly sweet and deeply satisfying, this cake is here for it. The rich, spiced base and buttery walnut crumble topping make it hard to stop at just one slice.

Why You’ll Love This Recipe

• Unbelievably Moist: The sour cream and zucchini work together to create a fluffy, tender crumb.
• Perfectly Spiced: A blend of cinnamon and pumpkin pie spice gives warmth without overwhelming.
• Simple & Rewarding: No fancy tools or steps—just mix, top, and bake.
• Garden-to-Table Goodness: A smart way to sneak in veggies while still enjoying dessert.
• Great for Any Time: Serve it for breakfast, as an afternoon snack, or with evening tea.

Prep & Cooking Time

Task	Time
Prep Time	15 minutes
Cooking Time	35–45 minutes
Total Time	50–60 minutes
Servings	12 slices

Ingredients

For the Cake Batter:
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher sea salt
• 1 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/3 cup sour cream
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups zucchini, shredded (no need to peel)

For the Crumb Topping:
• 2 1/2 tbsp granulated sugar
• 2 1/2 tbsp brown sugar
• 1/2 cup all-purpose or cake flour
• 1/4 tsp ground cinnamon
• 4 tbsp unsalted butter, melted
• 1/3 cup chopped walnuts (optional, but adds great texture)

Step-by-Step

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease or line a 9×9-inch baking pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
Combine Wet Ingredients: In a large bowl, beat sour cream, sugar, melted butter, eggs, and vanilla until smooth. Add the shredded zucchini and stir gently.
Mix Batter: Gradually add the dry mixture into the wet mixture, stirring until just combined. Don’t overmix—just blend until you no longer see streaks of flour.
Prepare Crumb Topping: In a small bowl, stir together both sugars, flour, cinnamon, and melted butter until crumbly. Fold in the chopped walnuts.
Assemble & Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle the crumb topping evenly over the batter. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Allow the cake to cool in the pan for about 20 minutes before slicing. It’s delightful warm or at room temperature.

How to Serve

• As Breakfast: Enjoy a warm slice with your morning coffee or tea.
• As Dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream.
• With Fruit: Serve with fresh berries or a fruit compote on the side.
• On the Go: Wrap in foil or parchment and enjoy as a sweet afternoon pick-me-up.

Storage Tips

Room Temperature: Store covered at room temperature for up to 3 days.
Refrigerator: Keep in an airtight container in the fridge for up to 5 days.
Freezer-Friendly: Wrap individual slices in plastic wrap, place in a zip-top freezer bag, and freeze for up to 2 months. Thaw at room temperature or warm gently in the microwave.

Nutrition Information

Nutrient	Amount (per slice)
Calories	262 kcal
Carbohydrates	31g
Protein	4g
Fat	13g
Saturated Fat	6g
Cholesterol	55mg
Sodium	170mg
Fiber	1g
Sugar	15g

Note: Nutritional values are approximate and may vary based on ingredients used.

FAQs

Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt is a great substitute and will keep the cake just as moist.

Should I peel the zucchini first?
No need! The skin is thin and softens during baking. Just wash, trim, and grate.

What if I don’t have pumpkin pie spice?
You can use a mix of cinnamon, nutmeg, and a pinch of cloves or ginger.

Can I make it without nuts?
Absolutely. The walnuts add crunch, but the cake is still delicious without them.

Is this cake overly sweet?
Not at all. It’s gently sweet with a natural touch of earthiness from the zucchini and richness from the crumble.

Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch pan. Add a few extra minutes to the baking time.

Final Thoughts

This Zucchini Crumb Cake is a celebration of homestyle baking—simple, seasonal, and irresistibly comforting. It’s the kind of recipe that feels passed down from a handwritten card, the kind you bake again and again because it never fails to bring joy.

It’s soft enough to melt on your tongue, warm enough to comfort your soul, and sweet enough to make every slice a little celebration.

Try it once, and it’ll become a cherished favorite in your kitchen.