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zucchini-crumb-cake-recipe

Zucchini Crumb Cake

A moist and delicious zucchini crumb cake perfect for any occasion.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Cake

  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 eggs large
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Crumb Topping

  • ½ cup brown sugar packed
  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ cup butter cold, cubed

Instructions 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. In a large bowl, mix together sugar, oil, and eggs until well combined. Stir in grated zucchini and vanilla extract.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  4. Pour the batter into the prepared baking pan.
  5. For the crumb topping, combine brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the batter.
  6. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg

Keywords

Crumb Cake, Zucchini
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