Go Back
+ servings
5 from 8 votes
Vertical picture of Easy Zucchini Crumb Cake on a white cake stand
Zucchini Crumb Cake
Prep Time
20 mins
Total Time
1 hr
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!
Course: Breakfast, Breakfast/Brunch, Dessert
Cuisine: American
Keyword: Chicken, Zucchini and Fresh Corn Burgers, Zucchini Crumb Cake
Servings: 12
Calories: 368 kcal
Author: Chris Scheuer
For the crumb topping:
  • 2 ounces butter (½ stick)
  • 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)
  • 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
  • cups flour
For the drizzle:
  • ½ cup powdered sugar
  • 1 tablespoon milk or half and half
  • ½ teaspoon vanilla extract
For the prep:
  1. 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:
  1. 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:
  1. Whisk together the sugar, oil and eggs until smooth. Add the zucchini, pineapple and vanilla and stir until well combined.
  2. 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.

  3. 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.

  4. 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.

  5. 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:
  1. 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 Facts
Zucchini Crumb Cake
Amount Per Serving
Calories 368 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Cholesterol 52mg17%
Sodium 243mg11%
Potassium 142mg4%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 28g31%
Protein 5g10%
Vitamin A 203IU4%
Vitamin C 3mg4%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.