Why Make This Recipe
Zucchini Crumb Cake is a delightful way to enjoy the flavors of summer while making good use of fresh zucchini. This cake is moist, sweet, and topped with a crunchy streusel that adds texture and flavor. It’s perfect for breakfast, snack time, or dessert. Moreover, it’s an excellent way to sneak in some veggies while satisfying your sweet tooth!
How to Make Zucchini Crumb Cake
Ingredients:
- 3/4 cup unsalted butter (softened to room temperature)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 cups shredded zucchini
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter (melted)
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/3 cup heavy whipping cream
Directions:
- Preheat your oven to 350 degrees F. Line a 13×9 baking dish with parchment paper or spray the bottom with baking spray.
- In a large mixing bowl, beat the butter with both sugars until well combined (about 3-4 minutes).
- Add in the eggs and vanilla extract, mixing well until blended.
- Next, add flour, baking powder, salt, and cinnamon to the mixture. Stir until combined, then fold in the shredded zucchini. If the mixture seems dry, let the batter sit for about 15 minutes until it becomes moist.
- Pour the batter into the prepared pan and set aside.
- For the streusel, combine all the streusel ingredients in a bowl. Mix using a fork or wooden spoon until fully blended. Then, use your hands to sprinkle the mixture over the cake batter.
- Bake the cake for 35-40 minutes until lightly browned. Check if it’s done by inserting a toothpick into the center; it should come out clean or with a few crumbs.
- Remove the cake from the oven and let it cool completely before adding the icing.
- For the icing, whisk together powdered sugar with cinnamon and heavy cream until well mixed. Drizzle this icing over the cake and allow it to set for about 15 minutes.
How to Serve Zucchini Crumb Cake
Zucchini Crumb Cake is great served warm or at room temperature. You can enjoy it plain or with a scoop of vanilla ice cream for a delicious dessert. It also makes a perfect addition to brunch, paired with coffee or tea.
How to Store Zucchini Crumb Cake
Store any leftover Zucchini Crumb Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it, which will extend its freshness for about a week. Just remember to bring it back to room temperature before serving for the best taste.
Tips to Make Zucchini Crumb Cake
- Make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel. This helps prevent the cake from becoming too soggy.
- For a little extra flavor, consider adding nuts, like walnuts or pecans, to the batter.
- If you prefer a less sweet cake, adjust the sugar levels in the batter or streusel to your taste.
Variation
You can make a chocolate version of this cake by adding cocoa powder to the batter. Substitute about 1/3 cup of flour with cocoa powder to give it a rich chocolatey flavor. You might also add chocolate chips for extra sweetness.
FAQs
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw it and drain excess liquid before using it in the cake.
Is it necessary to add the streusel topping?
While the streusel topping adds delicious texture and flavor, you can skip it if you prefer a simpler cake.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Check the blend’s packaging for recommended measures, as some may behave differently than standard flour.
