Buttery Cinnamon Zucchini Crumb Cake
This moist zucchini crumb cake is rich with buttery cinnamon flavor and topped with a golden, crumbly streusel. Perfect for breakfast, brunch, or dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9–12 servings
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream (or Greek yogurt)
1 1/2 cups shredded zucchini (well-drained)
For the Cinnamon Sugar Swirl:
1/2 cup brown sugar
1 tsp ground cinnamon
For the Crumb Topping:
3/4 cup all-purpose flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
Stir in shredded zucchini. Gradually add the dry ingredients until just combined.
In a small bowl, mix brown sugar and cinnamon for the swirl.
Spread half the batter into the pan. Sprinkle with half the cinnamon sugar. Spread remaining batter on top and sprinkle with remaining cinnamon sugar.
In another bowl, prepare crumb topping by mixing flour, sugars, cinnamon, and melted butter until crumbly. Sprinkle over cake batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool before slicing and serving.
Notes
Make sure to squeeze excess moisture from zucchini for best texture.
This cake tastes even better the next day as flavors deepen.
Can be frozen in slices for up to 2 months.
Find it online: https://allrecipesmade.com/buttery-cinnamon-zucchini-crumb-cake/
