Description
A moist, buttery zucchini cake topped with a crunchy cinnamon crumb. Perfect for breakfast, brunch, or dessert with coffee.
Ingredients
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1½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs
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1 tsp vanilla extract
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1 cup shredded zucchini, excess liquid squeezed out
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½ cup sour cream or Greek yogurt
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½ cup all-purpose flour (for topping)
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½ cup brown sugar (for topping)
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1 tsp cinnamon (for topping)
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¼ cup cold unsalted butter, cubed (for topping)
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½ cup powdered sugar (optional glaze)
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1–2 tbsp milk (optional glaze)
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½ tsp vanilla extract (optional glaze)
Instructions
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Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan with parchment paper.
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Prepare the crumb topping by mixing flour, brown sugar, and cinnamon. Cut in cold butter until crumbly, then set aside.
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In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
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In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla extract.
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Fold in the shredded zucchini and sour cream or yogurt until well combined.
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Gradually add the dry ingredients to the wet mixture, stirring just until combined.
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Pour the batter into the prepared pan and spread evenly. Sprinkle crumb topping over the surface.
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Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
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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