Zucchini Crumb Cake
User Reviews
5.0
30 reviews
Excellent
Zucchini Crumb Cake
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This easy Zucchini Crumb Cake is moist, tender and topped with lots of crisp, buttery, brown sugar crumbs. It's fabulous for breakfast, tea time, or dessert!
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Ingredients
For the crumb topping:
- 2 ounces butter (½ stick)
- ⅓ cup chopped walnuts optional
- ½ cup light brown sugar
- ½ cup all-purpose flour plus 1 tablespoon
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the cake:
- ¾ cup sugar
- ½ cup oil
- 1 large egg
- 1 egg yolk (from a large egg)
- 1 cup grated zucchini (no need to wring out the zucchini)
- ⅓ cup canned crushed pineapple undrained (half of an 8-ounce can)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1½ cups flour
For the drizzle:
- ½ cup powdered sugar
- 1 tablespoon milk or half and half
- ½ teaspoon vanilla extract
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Instructions
For the prep:
- Preheat the oven to 325F. Spray a round 8-inch cake pan (with at least 2-inch sides) with baking spray. Line the bottom of the pan with a circle of parchment paper. (If your pan does not have 2 inch sides, use a 9-inch round pan.)
For the crumb topping:
- In a medium-size, microwave-safe bowl, melt the butter in the microwave for 1 minute on high power. Add the walnuts (if using) brown sugar, flour, baking powder, cinnamon and salt. Stir with a fork until well-combined and crumbs start forming. Set aside until ready to use. The crumbs will firm up as they sit.
For the cake:
- Whisk together the sugar, oil and eggs until smooth. Add the zucchini, pineapple and vanilla and stir until well combined.
- Sprinkle the baking soda, baking powder, salt and cinnamon over the top and stir to combine. Add the flour and stir just until all of the flour is incorporated.
- Transfer the batter to the prepared pan and bake for 20 minutes. Carefully remove the pan from the oven and gently top with the crumb topping.
- Return the pan to the oven and bake for another 18-25 minutes(a total time of 38-45 minutes), until the center is firm when touched lightly on the top of the cake. You can also test the doneness with a toothpick inserted into the center of the cake. It will come out clean or with just a few crumbs when the cake is done. You can also test the doneness with an instant thermometer which should register 205-210˚F when the cake is finished.
- Allow the cake to cool for 10 minutes then invert onto a clean plate. Invert again onto a cooling rack so that the crumb topping is back on the top. Allow the cake to cool for 15-20 minutes before adding the drizzle.
For the drizzle:
- Combine powdered sugar, milk (or half and half) and vanilla and stir well with a small whisk or a fork. Drizzle over the top of the cake and ENJOY!
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
52mg
(17%)
Sodium
243mg
(10%)
Potassium
142mg
(4%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
203IU
(4%)
Vitamin C
3mg
(3%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 243mg | 10% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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