Zucchini Crumb Cake

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease an 8- or 9-inch square or round pan, springform pan or pie dish, or line it with parchment. Set aside.
2. Mix the flour, brown sugar and cinnamon with a fork in a small bowl. Stir in the melted butter until it forms flour-y crumbles, without overmixing. Refrigerate while you make the batter.
3. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
4. In a medium bowl, whisk the butter, brown sugar, granulated sugar, egg and vanilla, then whisk in the shredded zucchini.
5. Pour the wet ingredients into the dry and mix until combined. The batter will be thick.
6. Spread the batter into the prepared pan and sprinkle the crumb topping evenly over it.
7. Bake for 35-38 minutes, until a toothpick inserted in the centre comes out mostly clean with no wet batter (a few moist crumbs are fine). If the top browns too fast, loosely cover it with foil.
8. Set the cake on a wire rack and let it cool slightly for a few minutes before slicing. Drizzle with vanilla icing while still warm if you like.
9. Cover leftovers tightly and refrigerate for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggBrown sugarZucchini