Buttery Cinnamon Zucchini Crumb Cake

Why You’ll Love This Recipe

I love how the zucchini adds incredible moisture to the cake without making it heavy. The cinnamon swirl gives it that classic coffee cake flavor, while the crumb topping adds just the right amount of crunch. It’s easy to prepare, and it’s a great way to use up extra zucchini during the summer months. Plus, it tastes even better the next day as the flavors meld together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Cake

• Zucchini, shredded and drained of excess moisture

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Unsalted butter, softened

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• Sour cream or plain Greek yogurt

For The Cinnamon Swirl

• Brown sugar

• Ground cinnamon

For The Crumb Topping

• All-purpose flour

• Brown sugar

• Ground cinnamon

• Unsalted butter, melted

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish (or line with parchment for easier removal).

2. I whisk together the dry ingredients for the cake—flour, baking powder, baking soda, salt, and cinnamon.

3. In a separate bowl, I cream the butter with granulated sugar and brown sugar until light and fluffy. I beat in the eggs and vanilla, then mix in the sour cream.

4. I gradually add the dry ingredients, mixing just until combined, then fold in the shredded zucchini.

5. I spread half of the batter into the prepared pan, sprinkle the cinnamon-sugar mixture over it, then spread the rest of the batter on top.

6. I make the crumb topping by mixing flour, brown sugar, cinnamon, and melted butter until crumbly, then sprinkle it evenly over the batter.

7. I bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. I let it cool slightly before serving warm or at room temperature.

Servings And Timing

This recipe makes about 12 servings. It takes around 20 minutes to prep and 40–45 minutes to bake, so I usually have it ready in just about an hour.

Variations

Sometimes I add chopped walnuts or pecans to the crumb topping for extra crunch. I’ve also tried swapping the cinnamon swirl for a layer of mini chocolate chips, which makes it even more indulgent. If I want a lighter version, I use Greek yogurt instead of sour cream.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm slices in the microwave for 10–15 seconds to bring back the fresh-baked flavor. It also freezes well—just wrap tightly and thaw before serving.

FAQs

Do I Need To Peel The Zucchini?

No, I leave the peel on. Once shredded, it blends right into the cake and adds color and nutrients.

How Do I Prevent The Cake From Getting Too Wet?

I squeeze out excess moisture from the shredded zucchini with a towel before adding it to the batter.

Can I Make This In A Different Pan?

Yes, I’ve baked it in a bundt pan or two 8-inch square pans. Just adjust the baking time slightly.

Can I Add A Glaze On Top?

Absolutely. A simple vanilla or cream cheese glaze drizzled over the crumb topping makes it extra decadent.

Can I Use Whole Wheat Flour?

Yes, I’ve swapped half the all-purpose flour for whole wheat flour before, and it gave the cake a slightly nutty flavor without making it dense.

Conclusion

Buttery Cinnamon Zucchini Crumb Cake is the kind of recipe I turn to when I want something cozy, moist, and full of flavor. It’s a sweet way to use up extra zucchini and always earns rave reviews at the table. Whether I serve it for breakfast, brunch, or dessert, this cake never lasts long.