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This no-mixer Easy Zucchini Crumb Cake is moist, tender and topped with a generous layer of crisp, buttery, brown sugar crumbs - a delicious confection that's fabulous for breakfast, with tea or coffee and for dessert!
I feel, as I'm sharing this Zucchini Crumb Cake, that I'm introducing you to a very old friend. A long-time friend that's been as faithful and true as the day is long. But it's also a friend that just got brand new clothes... and a new lease on life!
This recipe's been in my file for over 40 years. A coworker brought it as a treat one evening when I was working as a nurse (my former life) at a small hospital in rural Wisconsin. She simply called it "Zucchini Bread" and left it in the lounge for the staff to nibble on during break time. One taste was all it took for me to know it was no average zucchini bread and I begged her for the recipe. The next time we worked together she handed me the recipe scribbled on a small note card. It's been a treasure ever since.
I renamed it 10 years ago, when my daughter, Cait, started making it regularly. I called it "Cait's Zucchini Bread" and we shared it on the blog (along with her adaptations) back in 2012 (don't look at the pictures, we were just getting started).
One of my favorite things about this recipe is that, in addition to shredded zucchini, there's also crushed pineapple included to create a tender, moist, sweet crumb. There's no need to drain the pineapple, just open a can, measure one-third cup and add it to the batter, juice and all.
I also love that you can put this delicious confection together quickly and, before you know it, there's an amazing aroma wafting through the house! Oh, and as that tantalizing aroma fills the house, there's magic going on inside the oven too. As this zucchini crumb cake bakes, it develops a crisp, golden crust while the pineapple-zucchini-flecked interior stays moist and tender.
A new rendition...
I decided to spiff up this zucchini bread recipe and turn it into a crumb cake, which could be served for breakfast, with tea or coffee and for dessert. In this rendition, the loaf pan is switched out for a round cake pan. A buttery, brown sugar crumble topping (with optional walnuts) is the crowning glory of this cake and a light vanilla drizzle gives it another layer of deliciousness!
This Easy Zucchini Crumb Cake has gotten lots of thumbs up from taste-testers, both here at The Café as well as numerous neighbors down our mountain road. We love to leave treats in their mailboxes then send a text saying, "Special delivery from The Café in your mailbox!".
I know, without a doubt (since I just indulged in another sliver slice myself) that your family, friends, neighbors, etc. will also LOVE this fabulous sweet treat! Happy baking!
Café Tips for making this Easy Zucchini Crumb Cake
- This recipe calls for 1 cup of shredded zucchini. That's one medium-size zucchini. I like to use a box grater (the large hole side) for this. I love this KitchenAid box grater with a detachable storage container. The storage container has markings for ½-cup, 1-cup, 1 ½-cup, and 2-cup which is so nice as you can measure as you grate. Know anyone who loves to cook? This would make a wonderful gift!
- This recipe calls for ⅓ cup of undrained crushed pineapple. That's approximately one half of a small 8-ounce can. The remaining pineapple can be frozen and then thawed for the next time you want to make this cake. (Believe me, you will want to make it again!)
- Sometimes I double this recipe and make two cakes, one for us and one to give away or stash in the freezer. If I double the recipe, I use 3 eggs (instead of 2 eggs and 2 egg yolks) and the entire 8-ounce can of pineapple.
- You'll notice in the recipe, that the cake bakes for 20 minutes before the crumb topping is added. This helps the crumbs to stay on the top, instead of sinking into the cake.
- Every oven is different so the baking time for this cake may vary a bit. You can test for doneness with a toothpick inserted into the center of the cake. When the cake is done, the toothpick will come out clean or with just a few little crumbs. If it comes out wet, the cake is not done and needs to be returned to the oven.
- The BEST way to determine if a cake is done is to use an instant thermometer. The temperature will be right around 205˚F the cake is perfectly done. Instant thermometers are not expensive and are indispensable in the kitchen. It will save you from under or overdone cakes and meats and lots of other things.
Thought for the day:
I lift up my eyes to the mountains—
where does my help come from?
My help comes from the Lord,
the Maker of heaven and earth.
He will not let your foot slip—
he who watches over you will not slumber;
indeed, he who watches over Israel
will neither slumber nor sleep. Psalm 121:1-4
What we're listening to for inspiration:
- 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
- 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
- ½ cup powdered sugar
- 1 tablespoon milk or half and half
- ½ teaspoon vanilla extract
-
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.)
-
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.
-
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.
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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.
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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!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
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Pam Payne says
A friend brought this over yesterday. Yum. One of the best I have ever tasted!!!
Just printed the recipe .....
Thank you for your web site....wonderful recipes to nourish our bodies and scripture & music to nourish our bodies.
Chris Scheuer says
Thanks so much, Pam!
Lynne Goss says
Love Love this recipe! Freezes well.
Chris Scheuer says
Thanks so much for letting us know, Lynne!
Katharine S. Bell says
Can the crumb topping be placed in the pan before the batter and invert only once?
Chris Scheuer says
Hi Katharine, that's a great question. I wish it would work but the crumbs would end up as part of the batter and instead of a beautifully textured crumb topping you'd have a cake with a flat top and most of the crumbs inside.
Sheryl says
This was so delicious!!!!!
We don't even grow zucchini but people keep giving huge ones to us.
2 Questions
Could I make this recipe into muffins? How long to bake and anything else I should change?
Could I use an 8 by 8 inch square pan or a bundt pan? I didn't have a tall 8 inch round pan and baked it in a 9 inch round pan but the sides still weren't tall enough to keep the crumb topping from falling off.
But man was it good!!!!!
Thanks,
Sheryl
Chris Scheuer says
I love your enthusiasm, Sheryl and I'm so happy you've enjoyed this cake! I haven't tried it as muffins but I think it should work fine. I would start testing the muffins after about 18 minutes and then every few minutes after that. You could definitely use an 8x8 square pan. I don't think I'd use a traditional bundt pan as the crumb topping would end up on the bottom. A tube pan would probably work though.
Rebecca S Peter says
I made this cake yesterday and it was a hit! We couldn't stop eating it! Already added it to my Cafe Sucre Farine Cookbook! Thank you for all of your wonderful recipes! My husband thanks you too!
Chris Scheuer says
You're welcome, Rebecca! Thanks so much for sharing your results!
Rebecca S Peter says
I made this cake yesterday, and we could not stop eating it. It is soooo good, but not good for the waistline! I will be making it again! Thanks for all of your wonderful, beautiful and fool -proof recipes.
Chris Scheuer says
💕💕💕
Kathleen Bartholomay says
Hello everyone. I read all the comments but saw nothing about freezing this cake. I like to make ahead for the winter holidays as a way to keep my zucchini. Anyone have information or experience on freezing this? I would add the last dribble after thawing I expect. But hoping the rest would freeze nicely.
Chris Scheuer says
Hi Kathleen, this cake does freeze well. I would freeze it unwrapped for about an hour or until it's frozen and then wrap it well in freezer paper or plastic wrap. The reason I like to freeze it unwrapped at first is so that the cake doesn't get all squished when you first put it in the freezer.
Kathleen Bowers says
Hi, Chris!
I made this cake today, used pecans instead of walnuts, and didn't use the drizzle. Thanks so much for sharing this recipe, as the heavenly moist texture combined with the delectable crumble topping has earned this dessert a place in my special "Cafe Cookbook by Chris," amidst all of your other winning recipes!
Many thanks also for sharing hopefilled Scripture promises and uplifting music during these times.
Kindly,
Kathleen
Chris Scheuer says
You're welcome, Kathleen. I think we all can use some encouragement right now 💕
I'm so happy you enjoyed this cake, Kathleen and love that you have a Café cookbook 🥰
Liz Walkenshaw says
I bake with gluten free flour which usually disappoints. The crumbs on your peach crumble using almond flour was wonderful- just wondering if I can substitute almond flour for the flour in this crumb topping.
Chris Scheuer says
Hi Liz, I think that should work fine. You may need to use a bit more almond flour than all-purpose. I would make it as directed and then add more if the crumb mixture is too wet.
Carol Manning says
Another delicious cake. I used pecans instead of walnuts. The topping is crumbly and yummy! I did not use the drizzle icing. As an aside, no one could identity pineapple in the cake!
Chris Scheuer says
Thanks so much, Carol! Pecans would be delicious!
Julie says
Wow, this was absolutely delicious! I didn't use the drizzle at the end. Definitely my favorite zucchini cake ever and one of my top all time cakes!
Julie says
Hi,Chris!
I made two of these and took them to my office Friday. As always, another one of your recipes was a huge hit! I just put another crumb cake in the oven a few minutes ago—-had plenty of topping leftover for a single recipe! My zucchini plant is giving me enough to share with others through baking and handing out fresh produce!
I look forward to viewing your blog several times each week to see what I have to look forward to in my baking therapy!
Chris Scheuer says
Thank you, Julie! I'm so happy you've enjoyed this recipe and appreciate your kind words! 💕
Pauline says
Gréât cake love zucchini now I have a good use for it thank you for sharing
Chris Scheuer says
Thanks, Pauline 💕
Catherine says
The amount of salt for the crumb topping is missing and also when to add the spices to the cake. I added the spices with the flour but totally missed adding salt to the topping since it wasn’t in the ingredient list. It’s in the oven so fingers crossed it will not have any other issues.
Chris Scheuer says
Thanks, Catherine. I will fix that! You did the right thing. I don't think the salt in the topping will mess things up.
Catherine says
We just had a slice of the cake and it’s delicious. I’ll add the salt amount to my printed recipe and thanks for letting me know.
Chris Scheuer says
Yay! So happy you enjoyed it Catherine! Thanks for coming back to share your results!
Chris T. says
Hey! The recipe was fantastic! We’ve had a great crop of zucchini’s this year and I’m always looking for interesting ways to use them.
First one was gluten free and results were really good. Just substituted the flour with gluten free 1-to-1 flour. Also had to avoid dairy. Can’t wait to try the full on flour and butter mix.
Thanks!
Chris
Chris Scheuer says
Thanks so much, Chris, for sharing your review. I know this will be very helpful to other GF bakers!
Becky says
Is there a way to reduce the sugar without making a flop? I love zucchini!
Chris Scheuer says
Hi Becky, I haven't tested this recipe with less sugar so I can't guarantee success. You could easily get 12-14 smaller servings from this recipe so that would reduce the amount of sugar in each one. Also, I've heard (although I haven't tried it myself) that Swerve (a sugar substitute that comes in white and brown sugar) works really well in baking recipes.
Becky says
ok, thanks! I think I'll try Monk Fruit, and I'll report back!
Sue R. says
Our zucchini is really producing now so this recipe came at the perfect time! Thanks. Noticing your song titles at the end of your posts--have you heard the relatively new song, "Christ, Our Hope in Life and Death"? Lovely and great words!
Chris Scheuer says
Thanks, Sue! I haven't heard that song but I will listen to it!
Debra C York says
Oh my goodness y'all, this did not disappoint. I am struggling to not eat half the cake all by myself! My husband took a slice over to the guy next door who has helped us here and there and he ate it in like 3 bites and gave it 2 thumbs up. Apparently, I was a little over anxious to give this a try, so I guessed at the temperature - baked at 350°, it came out just fine, but after Chris corrected the recipe I see I needed to bake it at 325°. Still not sure if I should have squeezed water out of the zucchini, but would definitely recommend, squeezing some out.
Lady, I don't know how you do it, but this was excellent as always!!!
Chris Scheuer says
I can’t believe you made this already, Debra! Thanks for your sweet, funny comment! I’m so happy you enjoyed it and appreciate you reporting back (despite the confusion at first). 💕
Oh, and you do not need to wring out the zucchini for this particular recipe.
Karen says
Hi Chris. I was wondering if the zucchini needs to have the excess water squeezed out before adding to the batter? I am going to try this using GF flour will let you know how it comes out! Thanks
Francie says
I just printed out the recipe. Eggs show to be 3, instead of 1+1yolk??
Is this an error?
Thanks
Chris Scheuer says
Hi Francie, if you go back to the site, I have corrected the error. I had some difficulty when transferring the adapted recipe to the plugin. But it should be all corrected now. Sorry for the confusion!
Kari says
Did you use a 9” cake pan or springform pan? Greased and floured ? What temperature for baking? I did not see that? I have 2 zucchini’s on the counter to use!
Debra C York says
Not Chris, but I have just taken this out of the oven. The batter is very runny, so I don't THINK you would use a springform pan, unless it was lined with foil or parchment. I baked in a greased and floured cake pan, cut a round piece of parchment for the bottom like Chris does in all her other one pan recipes. Waiting for this goodie to cool! Smells divine!
Chris Scheuer says
Thanks, Debra! It’s all added to the recipe now!
Joann says
What size round cake pan did you use? Is it a springform pan? How did you prepare it for the cake batter?
Chris Scheuer says
Hi Joann, somehow that step was omitted when I transferred the recipe to the plugin. I have added those instructions back in. Sorry for the confusion!
Charlotte Moore says
This looks delicious.
Debra C York says
Thanks for clarifying. Like Ruth I was confused as well. I think the confusion is coming from the cake ingredients. You list 3 large eggs but the remaining ingredients are for a smaller cake. Your notes clarify how many eggs to use when, but the ingredient list for the cake does not match.
Getting the ingredients out now, hope to have this deliciousness in the oven soon.
Chris Scheuer says
Thanks for pointing that out, Debra! I have corrected that in the recipe. If you refresh your page, you'll see the corrected version.
Debra C York says
The aroma coming from my oven is heavenly! I've read the recipe several times and unless I"m just missing it, I'm not seeing what temp to set the oven to, so I just set it at 350°. After the initial 20 minute bake, there's no indication of how much longer to bake other than the instant read temperature, so I estimated the time by subtracting the 20 from the hour listed in the side bar. I also use a Breville Smart oven in my kitchen so I usually have to adjust the recipe anyways. At 30 minutes, the cake is still very wet on the bottom. The batter was a runny batter, so hope I didn't do that wrong. I squeezed a good amount of moisture from the zucchini, so not sure about that. All in all, can't wait for this beauty to come out of the oven!!! You're recipes have yet to disappoint.
Ruth says
Chris, please clarify about the number of eggs. I don’t think the info in the tips for doubling, correlates with the recipe for a single cake. Thank you!
Chris Scheuer says
Hi Ruth, the original recipe was for two large loaves of bread and called for 3 eggs. When I adapted this for a crumb cake, I cut the recipe in half and used 1 egg and 1 egg yolk. But if you're going to double the recipe, you can just use 3 eggs (instead of wasting 2 egg whites).
I hope that makes sense.
Ruth says
Thank you, Chris! I understand. This just looks so gorgeous, and I can hardly wait to make it. I don’t have a garden, but that won’t slow me down!
Charleen says
Another hit in the household! Omitted the nuts in the Crumble, but next time - oh there will be a next time, I will add the nuts to the batter