Zucchini Crumb Cake
Ingredients
Crumb Topping
-
½
cup
all-purpose flour
-
½
cup
packed light or dark brown sugar
-
1
teaspoon
ground cinnamon
-
¼
cup
unsalted butter, melted
Cake
-
1½
cups
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
½
cup
unsalted butter, melted + slightly cooled
-
⅓
cup
packed light or dark brown sugar
-
⅓
cup
granulated sugar
-
1
large
egg, at room temperature
-
1½
teaspoons
pure vanilla extract
-
1
cup
shredded zucchini
-
optional
vanilla icing
Instructions
- Preheat the oven to 350°F (177°C) and prepare the baking pan.
- Mix the crumb topping ingredients in a bowl and refrigerate.
- Whisk together the dry ingredients for the cake in a large bowl.
- In a separate bowl, mix the wet ingredients and add the shredded zucchini.
- Combine wet and dry ingredients until just mixed, then pour into the pan and add the crumb topping.
- Bake for 35-38 minutes or until a toothpick comes out mostly clean.
- Cool slightly before slicing and optionally drizzle with icing.
Nutrition Facts (estimated)
Servings
9-12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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