Zucchini Crumb Cake

This zucchini cake is so moist and cinnamon-y. A lovely change from zucchini bread. It's easy to make, slice and share. A snacking cake that you can eat for breakfast or dessert. The brown sugar, butter and spice all drizzled with a wee bit of vanilla icing...yum!

I was told this was my "Best one yet!"...so read on and see how you can make it too.

The crumb topping is normally a little too much for me...and to top that off with icing...I thought it would be way too sweet. But I was wrong. It came together to make a really pleasant cake.

Sometimes you just want to be able to slice and serve up a zucchini cake rather that a loaf. For the same portion of ingredients, you can make a 8x8 or 9x9 inch pan of squares, whereas a loaf only slices into 10 pieces or so. It also bakes up faster than a loaf...so I call that a win-win!

Give it a try. You can throw in some nuts, change the zucchini to carrot, change up the icing or spices...such a versatile recipe! Enjoy!

Zucchini Crumb Cake

Ingredients

Crumb Topping

• 1/2 cup flour

• 1/2 cup packed brown sugar

• 1 tsp cinnamon

• 1/4 cup melted butter

Cake

• 1 1/2 cups flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/2 cup melted/slightly cooled butter

• 1/3 cup brown sugar

• 1/3 cup white sugar

• 1 egg room temp

• 1 1/2 tsp vanilla

• 1 cup shredded zucchini (don't need to blot)

• optional...vanilla icing

Vanilla Icing

• 1/2 cup icing sugar

• 2 tbsp milk or cream

• 1/2 tsp vanilla

• optional...pinch of salt

Directions

1. Preheat oven to 350°F. Grease and line an 8x8 or 9x9 inch pan. Use either parchment or tin foil with overhang for easy removal. Set aside.

2. Melt butters first. Set aside the cake one so it can cool a bit while you make the crumb.

3. Make crumb topping: With a fork, mix flour, brown sugar and cinnamon in a bowl. Add melted butter. Stir. Make it into crumbles...you don't want to over mix it. Set aside.

4. For the cake: Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. In a separate bowl, whisk the slightly cooled melted butter, sugars, egg and vanilla. Stir in the zucchini.

5. Pour the wet ingredients into the dry and stir until combined. Pour and spread the batter into the prepared baking pan and sprinkle with the crumb topping evenly. Press topping lightly into the batter.

6. Bake for around 35-40 minutes until the cake is done.

7. Optional...Icing: Sift icing sugar. Whisk in vanilla and cream, and salt if needed. Drizzle over the cake after it is out of the oven for a few minutes. MMMMMM!

8. Enjoy!