What does zucchini do for cake?

Zucchini adds an incredible amount of moisture to the cake without adding a strong flavor. It helps create a tender, soft crumb that stays fresh for days. It is a secret weapon for moist bakes.

Do you take the skin off zucchini for bread or cake?

There is no need to peel the zucchini first. The skin is very thin and softens completely during the baking process. Plus, it adds nice little flecks of color to the cake.

What makes zucchini bread or cake crumbly?

Usually, a crumbly texture comes from over-mixing the batter or using too much flour. Make sure to measure your flour correctly and mix until the ingredients are just combined.

Is it better to bake zucchini cake in a glass or metal pan?

I prefer a metal pan for this cake because it conducts heat more evenly, which helps the edges get that nice golden color without overcooking the center. If you use glass, you might need to lower the temp by 25 degrees.

Zucchini Crumb Cake Recipe: Moist Zucchini Coffee Cake

Description

This tender zucchini crumb cake is the perfect way to enjoy a garden harvest, featuring a moist spiced base topped with a generous, buttery streusel. It is a simple, reliable treat that stays fresh for days and pairs beautifully with your morning coffee.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
1/2 cup softened unsalted butter
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 cups shredded zucchini
1 cup melted unsalted butter (for streusel)
1 cup brown sugar (for streusel)
1/2 cup all-purpose flour (for streusel)
1 teaspoon ground cinnamon (for streusel)
1/2 cup powdered sugar (for glaze)
2 tablespoons heavy cream (for glaze)

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Instructions

Prep your oven. Preheat the oven to 350 degrees F and line a 13×9 baking dish with parchment paper.
Cream butter sugars. Beat the softened butter with sugars in a large bowl for 3-4 minutes until fluffy, then mix in the eggs and vanilla.
Combine dry ingredients. Stir in the flour, baking powder, salt, and cinnamon until just combined, then fold in the shredded zucchini.
Make the streusel. Combine brown sugar, sugar, salt, cinnamon, melted butter, and flour in a small bowl until chunky crumbs form.
Assemble and bake. Spread the cake batter in the pan, cover with the streusel topping, and bake for 35 to 40 minutes.
Glaze the cake. Whisk powdered sugar, cinnamon, and heavy cream until smooth, then drizzle over the fully cooled cake.

Notes

For the best texture, avoid peeling the zucchini as the skin provides a lovely color contrast and softens beautifully during baking. If using pre-frozen shredded zucchini, be sure to squeeze out all excess moisture thoroughly so the cake remains moist rather than soggy. Always ensure your streusel butter is slightly cooled before mixing to maintain those signature satisfying, chunky crumbs.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American