In Good FlavorThis Zucchini Crumb Cake is aromatic and has a sweet, buttery, and crunchy crumb topping. It is the perfect use of surplus summer zucchini. Enjoy it for breakfast, as a snack, or dessert!
Thanks to a generous friend, I have been enjoying garden-fresh zucchini. This was the first summer she and her husband planted a garden (from seedlings, too, might I add). Overall, it was a tremendous success! Their zucchinis and other veggies are ginormous and delicious! I have been enjoying the fruits of their labor, so much so that I’m secretly hoping they plant a garden again next year!
One of my go-to zucchini recipes is Small Batch Olive Oil Zucchini Muffins, but I’ve been all about Zucchini Crumb Cake lately. I’ll be the first to admit that dessert is not the best way to eat your veggies, but if you can get a non-zucchini-loving person to like it, it’s a keeper. Right?
In fact, it passed the picky eater test with flying colors! My meat-potato-and-cheese-loving husband said this “is good.” He is very honest about my cooking, so I was glad he gave the cake his stamp of approval. My son, who has been on a clean-eating diet for months, allowed himself to enjoy it as his cheat item. As a matter of fact, he managed to devour almost half of it in two days! I’m pretty sure he wasn’t doing it to be polite!
This cake is flavored with cinnamon and a touch of nutmeg and topped with a thin layer of crunchy, buttery, and sugary crumbs. So how much zucchini is in it? Two full cups, freshly grated and squeezed dried, which practically makes it a vegetable side dish (wink, wink)! This is a treat I can indulge in without much guilt!
Since the cake is baked in a 9-inch springform pan, it is on the thick side. Therefore, it is important to check for doneness properly. The center is the last area to bake through. Because of this, conduct the toothpick test at the center of the cake. When the toothpick comes out with dry crumbs attached, it is done!
This is a great cake to keep sitting on the counter. Enjoy it as a breakfast and a cup of coffee, tea, or milk. It is just the right thing for an afternoon pick-me-up snack or a sweet ending to lunch or dinner. It certainly won’t sit around long!
Recommended supplies:
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- A 9-inch springform pan for easy unmolding.
- Box grater—this is stainless steel and comes with a detachable storage container.
- Handheld Electric mixer—this is a 9-speed machine with a storage case.
- Work the crumb topping with your hands or use a pastry cutter.
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Zucchini Crumb Cake
Description
This Zucchini Crumb Cake is aromatic and has a sweet, buttery, and crunchy crumb topping. It is the perfect use of surplus summer zucchini. Enjoy it for breakfast, as a snack, or dessert!
Ingredients
For the topping:
For the cake:
Instructions
- Preheat oven to 375 degrees F. Prepare a 9-inch springform pan with baking spray.
- Prepare the crumb topping: Combine all topping ingredients in a shallow container. Next, use a pastry cutter to work the mixture until the butter becomes pea-size. Alternatively, use your hands to break up the butter into pea-size pieces. Chill.
- Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a small mixing bowl. In a large mixing bowl, combine the sugar, eggs, and oil. Beat for 2 minutes on medium-high until the mixture becomes thick, smooth, and light. Add the vanilla extract. Beat to combine. Add the flour mixture 1/3 at a time, beating until just combined before adding the next 1/3. Finally, add the zucchini. Beat until just combined.
- Pour the batter into the prepared pan. Spread the crumb topping over the cake. Bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out with a few crumbs attached. Allow the cake to cool slightly before unmolding.
- Makes 12 servings.
Notes
- * Place shredded zucchini in several paper towels or cheesecloth layers to squeeze out the water.
- The center of the cake bakes last. For this reason, test for doneness by inserting a toothpick in the center of the cake. The cake is done if it comes out with a few crumbs attached.
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I'm all about eating my vegetables in dessert LOL! The crumb topping on this sounds just incredible! What a great way to use up the abundance of zucchini!
Vegetable dessert, it's the perfect food group! LOL!
My parents always grow zucchini in their garden so I have some in my fridge right now. I totally need to make this dessert with it! I love the combo of cinnamon and nutmeg together.
I absolutely love adding zucchini to baked goods – one, because it adds so much moisture and, two, because I'm practically eating a health food, lol. Seriously, though, this cake looks divine, Thao! How good would this be right now slathered in butter with a big cup of coffee? Pretty darn good, if you ask me 😉 Happy Friday, friend!
This would be great for breakfast! And I have sooo many zucchini to use up!
Lucky you that your parents are such good gardeners! I hope you'll try the cake, especially if you like cinnamon and nutmeg!
Hey! Sweets with veggies is better for you then sweets without, right? That's my story and I'm sticking to it 🙂 I hope you have a wonderful weekend, girlfriend!
I agree, Inger. It's a yummy breakfast! It's a great way to use up those all those zucchini 🙂
The only thing better than a crumb cake is one made with zucchini. I LOVE zucchini in baked goods! This looks fabulous!
YES i love the crumb on top of anything. and summer is perfect for baking with zucchini (:
I agree Kelsie! Why is zucchini such a good dessert? I don't know, but I'm so glad it is!
Crumb top is like butter and bacon—it makes everything better! 🙂