Do You Need to Squeeze the Zucchini Before Adding It?

No. For this Zucchini Crumb Cake, the shredded zucchini should be added without squeezing or blotting away its natural moisture. That liquid helps create the soft, tender texture that makes the cake so appealing. Simply wash the zucchini and shred it with a box grater. There is also no need to peel it. Avoid removing excess moisture unless your zucchini is unusually watery, because a dry zucchini mixture can produce a less tender cake.

Why Is My Zucchini Crumb Cake Too Dense?

A dense Zucchini Crumb Cake can result from using too much flour or overmixing the batter. For accurate results, spoon the flour into the measuring cup and level it rather than packing it down. Once the wet and dry ingredients meet, mix only until no obvious pockets of dry flour remain. The batter is naturally thick, so resist the urge to keep stirring until it becomes smooth. Also check that your baking powder and baking soda are fresh. Proper leavening gives the cinnamon zucchini cake enough lift while maintaining its moist crumb.

Can I Make Zucchini Crumb Cake Ahead of Time?

Yes. Zucchini Crumb Cake is a convenient make-ahead breakfast cake or dessert because the zucchini helps it stay moist after baking. Cover leftover cake tightly and refrigerate it for up to 5 days. If serving refrigerated cake, allow individual slices to come closer to room temperature or gently warm them before eating. For longer storage, freeze the baked and cooled cake for up to 3 months. Thaw it at room temperature before serving. If you want vanilla icing, adding a fresh drizzle after thawing will give the cake the best presentation.

Easy Zucchini Crumb Cake with Cinnamon Streusel

Name: Zucchini Crumb Cake
Prep time: 20 min
Cook time: PT-496316H5M1S
Total time: PT-496316H5M1S
Cuisine: American
Ingredients: 1/2 cup (63g) all-purpose flour, for the crumb topping; 1/2 cup (100g) packed light or dark brown sugar, for the crumb topping; 1 teaspoon ground cinnamon, for the crumb topping; 1/4 cup (56g) unsalted butter, melted, for the crumb topping; 1 1/2 cups (188g) all-purpose flour, spooned and leveled; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup (113g) unsalted butter, melted and slightly cooled; 1/3 cup (65g) packed light or dark brown sugar; 1/3 cup (65g) granulated sugar; 1 large egg, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 cup (130g) shredded zucchini, not blotted; Vanilla icing, optional, for serving

Description

Moist and tender Zucchini Crumb Cake made with freshly shredded zucchini, warm cinnamon and nutmeg, and a buttery brown sugar streusel topping. This easy no-mixer cake is perfect for breakfast, brunch, or dessert and can be finished with optional vanilla icing.

Ingredients

Scale

1/2 cup (63g) all-purpose flour, for the crumb topping
1/2 cup (100g) packed light or dark brown sugar, for the crumb topping
1 teaspoon ground cinnamon, for the crumb topping
1/4 cup (56g) unsalted butter, melted, for the crumb topping
1 1/2 cups (188g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (113g) unsalted butter, melted and slightly cooled
1/3 cup (65g) packed light or dark brown sugar
1/3 cup (65g) granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup (130g) shredded zucchini, not blotted
Vanilla icing, optional, for serving

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Instructions

Preheat the oven to 350°F (177°C). Grease an 8-inch or 9-inch square or round baking pan, or line it with parchment paper.
Make the crumb topping by mixing 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon with a fork. Stir in 1/4 cup melted butter just until crumbly. Do not overmix. Refrigerate while preparing the cake batter.
In a large bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
In a separate bowl, whisk the melted and slightly cooled butter, 1/3 cup brown sugar, granulated sugar, egg, and vanilla extract until combined.
Whisk the shredded zucchini into the wet ingredients. Do not squeeze or blot the zucchini before adding it.
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick, so avoid overmixing.
Spread the batter evenly into the prepared pan. Sprinkle the chilled brown sugar crumb topping evenly over the surface.
Bake for 35 to 38 minutes, or until a toothpick inserted into the center comes out without wet batter. A few moist crumbs are fine. If the topping browns too quickly, loosely cover the cake with aluminum foil.
Transfer the pan to a wire rack and allow the cake to cool slightly before slicing. Drizzle with optional vanilla icing while slightly warm, if desired.

Notes

Do not squeeze or blot the shredded zucchini; its natural moisture helps keep the cake tender.
Use the spoon-and-level method when measuring flour to avoid a dry or dense cake.
Do not overmix the batter once the wet and dry ingredients are combined.
Keep some larger clusters in the crumb topping for the best streusel texture.
If the topping browns before the center is finished, loosely tent the cake with aluminum foil.
Store tightly covered leftovers in the refrigerator for up to 5 days.
The baked and cooled cake can be frozen for up to 3 months. Thaw at room temperature before serving.
For a 9×13-inch cake, double all ingredients and bake for approximately 45 to 50 minutes, checking doneness with a toothpick.
Nutrition information is an estimate and does not include optional vanilla icing.

Prep Time: 20 minutes
Cook Time: 35-38 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 27g
Sodium: 220mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg