Description
A soft, moist zucchini crumb cake infused with warm spices and topped with a buttery walnut crumble. Perfect for breakfast, dessert, or a cozy afternoon snack.
Ingredients
Scale
- 2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher sea salt
- 1 1/2 teaspoon 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 cup zucchini – shredded For the Crumb Topping
- 2 1/2 tbsp granulated sugar
- 2 1/2 tbsp brown sugar
- 1/2 cup cake flour – OR all-purpose flour
- 1/4 tsp ground cinnamon
- 4 tbsp unsalted butter – melted
- 1/3 cup walnuts – chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9×9-inch baking pan with non-stick spray or line with parchment paper; set aside.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice; set aside.
- In a large mixing bowl (with a hand mixer) or the bowl of a stand mixer, beat the sour cream, sugar, melted butter, eggs, and vanilla until well combined. Add the shredded zucchini and gently mix in. Slowly incorporate the dry ingredients while mixing until combined.
- Spread the batter into the prepared pan. In a small mixing bowl, combine all the topping ingredients. Once large crumbs form, sprinkle over the cake batter. Bake for 35-45 minutes or until the center is set. Remove from the oven and cool in the pan for 20 minutes before cutting or removing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 12 slices
- Calories: 262 kcal per serving