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If you’re looking for a dessert that balances comfort and sophistication, look no further than this Cinnamon Sugar-Crusted Zucchini Cake. Zucchini in cake? I know, it sounds like a practical joke someone would play on a vegetable-hating kid. But trust me, zucchini is the unsung hero of baking, especially in this cake recipe. This isn’t just another way to sneak vegetables into your diet—it’s a full-on dessert experience that will make you forget you’re eating something green.

This cake transforms the humble garden veggie into a show-stopping treat that’s equal parts moist, tender, and bursting with warm cinnamon spice. Topped with a crackly, sugary crust, every bite delivers a delightful contrast of textures that will have you coming back for seconds (or thirds, like me). Whether you’re trying to use up a bumper crop of zucchini or just craving something sweet with a twist, this recipe is sure to become a new favorite. I sent the leftovers to work with my mom and was told I could send that cake back anytime!

The History of Zucchini Cake

Zucchini cake has humble beginnings, born out of a need to use up a surplus of garden-grown zucchini. It’s the kind of dish that screams “summer abundance,” with gardeners desperately looking for ways to not let their bumper crop go to waste. While zucchini bread is the more common cousin, the cake version takes things up a notch, adding a dessert-worthy flair that makes it perfect for any occasion.

Traditionally, zucchini cakes are simple, moist creations, relying on the natural moisture of the zucchini to keep the crumb tender. They’re often spiced with cinnamon, nutmeg, or even a hint of cloves, with a texture somewhere between a quick bread and a coffee cake. But we’re not here to talk about tradition alone—we’re here to make something even better.

What’s in This Cinnamon Sugar-Crusted Zucchini Cake?

This cake is everything you love about zucchini cake, with an upgrade. It’s like your favorite cozy sweater, but with a little extra sparkle. The batter is rich and fragrant, packed with warm spices like cinnamon and chai that make your kitchen smell like a dream while it bakes. But the real magic happens in the layers—yes, layers—of cinnamon filling and that incredible sugar-crusted top.

Ingredients Overview

Zucchini: The star of the show, bringing moisture and a subtle sweetness.
Chai Spice and Cinnamon: These warm spices add depth, transforming the cake into a cozy, comforting treat.
Sugars: A mix of granulated and light brown sugars provides sweetness and a bit of caramel-like richness.
Butter and Oil: The dynamic duo of fats ensures a moist crumb with just the right amount of richness.
Sour Cream: For that tangy note and extra moisture, giving the cake a tender bite.
Turbinado Sugar: This coarse sugar adds a fantastic crunch to the topping, making each bite a textural delight.

Equipment Needed:

Tips & Tricks for the Perfect Zucchini Cake

Don’t skip squeezing the zucchini: A little moisture is good, but too much will make your cake soggy. Give it a good squeeze to get rid of the excess liquid.
Layer with care: When adding the cinnamon filling, make sure to spread it evenly to avoid any sinking to the bottom. You want those sweet, spiced ribbons running through every slice.
Test before you take it out: The cake should be deeply golden and crisp on top, and a cake tester should come out clean. If in doubt, give it an extra minute and wait to cut into it until it’s cool to retain the moisture. It’s worth the wait.

Imagine biting into a slice of this cake. The first thing you notice is the crisp, sugary crust—a delightful crunch that gives way to a tender, moist crumb beneath. The zucchini keeps the cake from being dense, while the spices make it feel like a warm hug on a cool day. Each bite is layered with the comforting flavors of cinnamon and sugar, and just when you think it can’t get better, you hit a pocket of that cinnamon filling, adding a burst of sweetness that takes it over the top.

And that smell? It’s like walking into a bakery where everything is right in the world. The combination of cinnamon, chai spice, and caramelized sugar will have everyone in the house circling the kitchen like hungry sharks.

This Cinnamon Sugar-Crusted Zucchini Cake is the kind of recipe that makes you feel like a kitchen rockstar. It’s easy enough for a casual bake but special enough to serve to company—or just to treat yourself, because why not? With its tender crumb, warm spices, and that incredible sugary crust, it’s a cake that hits all the right notes (but remember, no symphonies here!).

Happy cooking!

Cinnamon Sugar-Crusted Zucchini Cake

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Author: Amanda
Yield: 12 to 16 servings 1x

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Description

Indulge in this Cinnamon Sugar-Crusted Zucchini Cake recipe—moist, spiced, and topped with a crunchy sugar crust. Perfect for using up all that summer zucchini.

Ingredients

Scale

3 cups (360 grams) all-purpose flour
2 teaspoons chai spice*
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (200 grams) granulated sugar
1 cup (213 grams) light brown sugar
1/2 cup (99 grams) vegetable oil
1/2 cup (113 grams) butter, melted
3 large eggs
1 tablespoon vanilla extract or paste
1/4 cup (57 grams) sour cream
2–1/2 cups (400 grams) coarsely grated zucchini

CINNAMON FILLING:

2/3 cup (123 grams) light brown sugar
3/4 cup (90 grams) all-purpose flour
2–1/2 teaspoons ground cinnamon
6 tablespoons (85 grams) butter, cubed and cold

CINNAMON SUGAR TOPPING:

1/2 cup (90 grams) turbinado sugar
1 teaspoon ground cinnamon

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Instructions

Preheat the oven to 350°. Lightly grease a 9 x 13″ baking pan with nonstick spray. Cut a piece of parchment slightly smaller than the width of the baking pan with enough overhang to form handles to lift the cake out once cooled; place in the pan and spray with nonstick spray.
In a medium mixing bowl, combine the flour, chai spice, cinnamon, baking powder, baking soda, and salt.
In a large mixing bowl, whisk the brown and granulated sugars, vegetable oil, and melted butter until thoroughly combined. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and sour cream.
Squeeze the zucchini to remove some of the liquid; a little remaining is okay for this recipe.
Using a rubber spatula, gently mix the flour mixture into the liquid ingredients until combined. Fold the zucchini into the batter.
For the cinnamon filling: In a small mixing bowl, add the brown sugar, flour, and cinnamon, stirring to combine. Using your fingers, pinch and flatten the cubed butter into the dry ingredients until medium-sized crumbs form.
For the cinnamon sugar topping: Combine the turbinado sugar and cinnamon in a small bowl.
Pour half of the cake batter into the prepared pan; scatter over the cinnamon filling, and top with the remaining batter. Top with the cinnamon sugar.
Bake for 40–45 minutes or until the top is deeply golden and crisp and a cake tester inserted in the center comes out clean. Let cool before slicing into squares.