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Zucchini Cake With Crumble Topping

Prep Time20 mins
Cook Time40 mins
Course: Breakfast, Snack
Cuisine: All
Servings: 12 people


  • Bowls (large and medium sized)
  • Pastry blender (optional)
  • Measuring cups and spoons
  • Grater
  • 8x8 baking tin
  • spatula


  • 2 cups flour
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp each of nutmeg, cinnamon and allspice powder
  • ½ cup butter unsalted, cold
  • 2 large eggs
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 ½ cup zucchini shredded

For the crumble:

  • ½ cup brown sugar
  • ½ cup flour all purpose
  • 1 tsp cinnamon
  • 4 tbsp butter unsalted, melted


  • Preheat oven to 350 degrees. Grease and flour the tin.
  • Sift together the flour, salt, spices, baking soda and baking powder into a large bowl.
  • Using the pastry blender (or your hands - but working quickly), rub the butter into the flour mixture. It should resemble breadcrumbs.
  • Add the eggs and stir to combine.
  • Add the sugars and mix well. Now here's where you have to trust me on this one. At this point, the mixture will look a little clumpy and you may wonder how this will form a light and lovely crumb. Trust the process!
  • Add the gratered zucchini. Mix well. The moisture from the zucchini will soak into the thick batter and relax everything together to give a smooth consistency to the batter.
  • Spread the batter in an even layer in the greased and floured tin.
  • Prepare the crumble by mixing the brown sugar, flour, cinnamon and melted butter in a small bowl. Break up the mixture into small pieces.
  • Sprinkle the crumble mixture evenly over the top of the cake.
  • Bake in preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool completely. Slice and enjoy!