Buttery Cinnamon Zucchini Crumb Cake

🥣 Buttery Cinnamon Zucchini Crumb Cake 😋✨

Moist, buttery zucchini cake with a cinnamon swirl and crumb topping, perfect for cozy mornings or indulgent desserts.

Introduction

If you’re looking for the perfect way to transform fresh zucchini into something irresistibly sweet, this Buttery Cinnamon Zucchini Crumb Cake is the recipe for you. It’s soft, moist, and infused with warm cinnamon, all topped with a crunchy crumb layer that makes each bite unforgettable. Whether you’re serving it at brunch, enjoying it with an afternoon coffee, or saving it for dessert, this cake always delights. The hidden zucchini adds both texture and moisture, creating a cake that’s as wholesome as it is indulgent.

My recipe story

I first made this zucchini crumb cake one summer when my garden produced more zucchini than I knew what to do with. After trying every savory dish imaginable, I decided to experiment with baking. The result was a cake that reminded me of my grandmother’s cinnamon coffee cake but with a lighter, fresher feel thanks to the zucchini. Over time, this recipe became a staple in my kitchen, requested by friends and family whenever they visit. It’s proof that vegetables can work magic in desserts without anyone suspecting a thing!

Ingredient breakdown

Buttery Cinnamon Zucchini Crumb Cake

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• Author: Sarah White
• Total Time: 1h
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

A moist, buttery zucchini cake topped with a crunchy cinnamon crumb. Perfect for breakfast, brunch, or dessert with coffee.

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Ingredients

Scale 1x2x3x

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ½ cup brown sugar, packed

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup shredded zucchini, excess liquid squeezed out

• ½ cup sour cream or Greek yogurt

• ½ cup all-purpose flour (for topping)

• ½ cup brown sugar (for topping)

• 1 tsp cinnamon (for topping)

• ¼ cup cold unsalted butter, cubed (for topping)

• ½ cup powdered sugar (optional glaze)

• 1–2 tbsp milk (optional glaze)

• ½ tsp vanilla extract (optional glaze)

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Instructions

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan with parchment paper.

2. Prepare the crumb topping by mixing flour, brown sugar, and cinnamon. Cut in cold butter until crumbly, then set aside.

3. In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

4. In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.

5. Beat in eggs one at a time, then add vanilla extract.

6. Fold in the shredded zucchini and sour cream or yogurt until well combined.

7. Gradually add the dry ingredients to the wet mixture, stirring just until combined.

8. Pour the batter into the prepared pan and spread evenly. Sprinkle crumb topping over the surface.

9. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

10. Cool slightly before drizzling with optional glaze made from powdered sugar, milk, and vanilla.

Notes

Store at room temperature in an airtight container for up to 3 days or refrigerate for 5 days. Freeze slices for up to 2 months. Delicious warm with coffee or tea.

• Prep Time: 20 min
• Cook Time: 40 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Variations & substitutions

You can personalize this crumb cake in many ways. Try swapping the sour cream for plain Greek yogurt for added protein. Add a handful of chopped nuts, like pecans or walnuts, to the crumb topping for crunch. If you prefer a lighter cake, replace half the all-purpose flour with whole wheat flour. For a flavor twist, add a pinch of nutmeg or cardamom to the batter. You can also swap zucchini for shredded carrots or apples for a seasonal spin.

Storage, freezing & make-ahead

This zucchini crumb cake stores beautifully. At room temperature, keep it in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap slices tightly in plastic wrap and then foil, storing them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator or warm in the microwave for 15–20 seconds before serving. If making ahead, bake the cake the day before and glaze it just before serving to keep it fresh and visually appealing.

Serving ideas & pairings

Serve this crumb cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast or brunch, pair it with a cup of strong coffee or spiced chai. It also works wonderfully alongside fresh fruit like berries or melon. Hosting a gathering? Present it as part of a dessert buffet with other baked goods for a cozy, inviting spread.

FAQ

Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.

Can I skip the crumb topping?
Absolutely, but the topping adds a delicious texture. For a lighter version, dust with powdered sugar instead.

What’s the best way to grate zucchini?
Use the large holes of a box grater. Avoid fine grating, which releases too much liquid.

Can I double this recipe?
Yes, bake it in a 9×13-inch pan and extend the baking time by 5–10 minutes.

Do I need to peel the zucchini?
No, leave the skin on for added color and nutrients. Once grated, it blends seamlessly into the cake.

Final thoughts

This Buttery Cinnamon Zucchini Crumb Cake is more than just a dessert—it’s comfort food at its finest. The balance of a tender, moist crumb with a buttery cinnamon topping makes it irresistible for any occasion. Whether you’re baking it for a quiet weekend breakfast, sharing it at a holiday gathering, or sneaking a slice as a midnight treat, this cake always delivers warmth and satisfaction. Try it once, and it might just become your new favorite way to enjoy zucchini.