Description
Moist cinnamon-spiced zucchini cake topped with buttery brown sugar crumbs and optional vanilla icing.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup melted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup melted butter
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup shredded zucchini
- Optional vanilla icing
Instructions
- Preheat oven to 350°F and prepare baking pan
- Mix crumb topping ingredients and refrigerate
- Whisk dry cake ingredients together
- Whisk wet ingredients together
- Stir zucchini into wet mixture
- Combine wet and dry ingredients
- Spread batter into pan
- Top with crumb mixture and bake 35 to 38 minutes
- Cool slightly and drizzle with icing before serving
Notes
- Store covered in refrigerator for up to 5 days
- Freeze up to 3 months
- Do not blot zucchini before adding to batter
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 45