Go Back

Cinnamon Zucchini Cake

This cinnamon zucchini cake is soft, warmly spiced, and wonderfully moist in every slice. Hidden zucchini keeps the crumb tender while cinnamon makes the kitchen smell suspiciously productive.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 304 kcal

Equipment

  • Mixing bowl
  • whisk
  • Box Grater
  • Spatula,
  • 8x8 Baking Pan
  • Cooling rack
  • Freezer
  • knife
  • oven

Ingredients
  

Cake Batter

  • 1 1/2 cups zucchini shredded squeezed dry
  • 2 cups all purpose flour
  • 3/4 cup brown sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon

Crumb Topping

  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 4 tbsp cold butter cubed

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  • Whisk brown sugar, melted butter, eggs, sour cream, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Fold in zucchini gently.
  • Mix topping flour, brown sugar, cinnamon, and butter until crumbly clusters form.
  • Spread batter evenly in pan. Scatter crumb topping across the surface.
  • Bake 38 to 40 minutes until golden and center springs back lightly.
  • Cool 15 minutes before slicing. Serve warm or room temperature.

Notes

For softer texture, squeeze zucchini well and avoid overbaking. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Add walnuts, raisins, or orange zest for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Bristle Cookie, Cinnamon Zucchini Cake, Ice Cream Cookie, Spice Cake