Zucchini Crumb Cake
Zucchini Crumb Cake is the ultimate way to enjoy the abundance of summer zucchini in a sweet, delicious treat. Whether you’re a fan of zucchini bread or just love a good crumb-topped dessert, this cake will quickly become a favorite. It’s moist, lightly spiced, and has the perfect crumbly topping that adds just the right amount of sweetness. The best part? It’s easy to make, and you can even swap ingredients to make it gluten-free or vegan!

This cake is perfect for brunch, dessert, or even a snack with your afternoon coffee. Plus, you get to sneak in some veggies without anyone noticing! Let’s dive into how to make this delightful cake.
Why You’ll Love Zucchini Crumb Cake
- Moist and Flavorful: The zucchini adds moisture without overpowering the cake’s flavor, keeping it soft and tender.
- Crumbly Topping: The cinnamon-sugar crumb topping provides a sweet, crunchy contrast to the soft cake.
- Gluten-Free and Vegan Options: This recipe can easily be adapted for different dietary needs, making it versatile for everyone.
- Easy to Make: No fancy equipment or techniques needed—just a bowl and some simple ingredients.
What You Need To Make Zucchini Crumb Cake
You can find all the ingredient amounts in the recipe card, but here’s a quick overview of what you’ll need:
For the crumb topping:
- All-purpose or gluten-free baking flour
- Organic cane sugar and light brown sugar
- Ground cinnamon
- Sea salt
- Vegan butter, melted
For the cake:
- All-purpose or gluten-free baking flour
- Organic cane sugar
- Baking soda, baking powder, and sea salt
- Unsweetened non-dairy milk
- Vegetable or canola oil
- Apple cider vinegar
- Vanilla extract
- Shredded zucchini
- Optional: Organic confectioners sugar for dusting
How To Make Zucchini Crumb Cake
Preheat and Prepare:
- Preheat your oven to 325°F. Line an 8×8 baking dish with parchment paper, making sure to leave extra overhang on two sides to easily lift out the cake after baking.
Make the Crumb Topping:
- In a medium bowl, whisk together the flour, cane sugar, brown sugar, cinnamon, and salt. Add the melted vegan butter and mix with a fork until the mixture is crumbly.
Prepare the Cake Batter:
- In a large bowl, whisk together the flour, cane sugar, baking soda, baking powder, and sea salt.
- In a separate bowl, combine the non-dairy milk, oil, apple cider vinegar, and vanilla extract. Add the shredded zucchini to the wet ingredients and stir to combine.
Combine Wet and Dry:
- Add the wet zucchini mixture to the dry ingredients and mix with a spatula until just combined. Be careful not to overmix!
Assemble and Bake:
- Pour the cake batter into your prepared baking dish, spreading it evenly. Sprinkle the crumb topping over the entire cake, making sure it’s completely covered.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before lifting it out of the pan.
Optional Dusting:
- For a final touch, dust the top with organic confectioners sugar before serving.
Commonly Asked Questions
Can I make this Zucchini Crumb Cake gluten-free?
Yes! Just use a 1-to-1 gluten-free baking flour instead of all-purpose flour, and you’re good to go.
Do I have to peel the zucchini?
Nope! There’s no need to peel the zucchini. The skin is soft and will blend right into the cake without affecting the texture.
Can I make this cake ahead of time?
Definitely! This cake can be stored at room temperature for up to 3 days or refrigerated for up to a week. It’s perfect for making ahead of time.
Can I freeze Zucchini Crumb Cake?
Yes, you can freeze the cake. Once it has cooled completely, wrap it tightly in plastic wrap or foil and freeze for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it.
This Zucchini Crumb Cake is not only a fantastic way to use up zucchini, but it’s also a delightful dessert or snack for any occasion. With its sweet, crumbly topping and soft, moist cake, it’s sure to become a favorite in your home!

Zucchini Crumb Cake
Ingredients
For the crumb topping:
- 1 ¼ cups all purpose flour or 1-1 gluten free baking flour
- ⅓ cup organic cane sugar
- ⅓ cup light brown sugar
- 2 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cup vegan butter melted
For the cake:
- 1 ¼ cups all purpose flour or 1-1 gluten free baking flour
- ½ cup organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened non dairy milk
- ½ cup vegetable or canola oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini
- Organic confectioners sugar (optional)
Instructions
- Preheat the oven to 325 and line an 8×8 baking dish with parchment paper with a couple inches hanging over two opposites sides to assist in easy removal of the cake.
- To make the crumb topping add the flour, sugar, brown sugar, cinnamon, and salt to a bowl, whisk to combine. Add the melted butter and mix with a fork until the texture is crumbly.
- To make the cake add the flour, sugar, baking soda, baking powder, and salt to a large bowl and whisk to combine.
- Add the milk, oil, vinegar, and extract to a separate bowl and whisk to combine. Add the zucchini to the wet mixture and stir to combine. Add the wet zucchini mixture to the dry mixture and mix with a spatula until just combined, do not overmix.
- Fill the prepared baking dish with batter and sprinkle the crumb topping over the top in one layer, covering the cake completely.
- Bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let cook completely.