This vegan salted cinnamon zucchini crumb cake is one of the best crumb cakes I’ve ever had. It’s the perfect balance of sweetness, spice, and a touch of savory flavor from the salt. The fluffy cake base combined with a crispy buttery crumb topping and cinnamon glaze makes for an irresistible treat that will have you coming back for more.

My garden has been exploding with zucchini and this cake has been on repeat over here. It’s cozy, comforting, and just a little bit fancy. Whether you’re making it for a weekend brunch or a special occasion, it’s sure to impress. And the best part? No one will even know it’s vegan!

I love a good crumb cake and there is definitely no lack of crumb in this cake. The glaze on top and flaky sea salt elevates this cake and brings it to another level. I love adding the salt because it really balances out the sweet.

So, the next time you’re looking for something sweet to bake, try this zucchini crumb cake out. It’s everything you want in a dessert or breakfast cake – moist, crumbly, and with just the right balance of flavors. Plus, it’s a great way to sneak in some veggies!

If you make this salted cinnamon zucchini crumb cake, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:15

Cook Time:45

Total Time:1

Ingredients

Cake:

1 1/2 cups packed shredded zucchini that has been squeezed of excess moisture
1/3 cup pure maple syrup
1/3 cup coconut sugar (or brown sugar)
2 flax eggs (2 Tbsps ground flaxseeds + 6 Tbsps water)
1/2 cup plain coconut yogurt
1/4 cup avocado oil
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/4 tsp ground nutmeg

Streusel/Crumb

1 cup all-purpose flour
1/2 cup brown sugar
1 tsp cinnamon
1/3 cup melted vegan butter

Glaze

1 cup powdered sugar
1/4 tsp cinnamon
2 Tbsp almond milk
1/2 tsp vanilla extract
flaky sea salt for sprinkling on top

Instructions

Preheat oven to 350 degrees F. Grease a 9 inch springform pan.
Make the streusel by adding the flour, brown sugar, and cinnamon to a bowl and mix with a fork. Add the melted butter and mix until a crumble forms. Place in the fridge until ready to use.
In a large bowl, make flax eggs by combining the ground flaxseed and water. Set aside for 5-10 minutes to thicken.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In the large bowl with the flax egg, add the zucchini, pure maple syrup, coconut sugar, yogurt, oil, and vanilla extract. Whisk until well combined.
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Be careful NOT to overmix.
Pour batter into prepared pan and evenly top with the streusel/crumb. Bake for 45 minutes until toothpick comes out clean. Let it cool in the pan on a wire rack.
Make the glaze by adding the powdered sugar, cinnamon, almond milk, and vanilla to a bowl. Whisk until smooth and thick. Drizzle over the cake. Sprinkle flaky sea salt on top. Enjoy! Store leftovers in an airtight container on the counter for 3 days. It tastes even better the next day as the flavors develop.

Servings: 10

Salted Cinnamon Zucchini Crumb Cake (vegan)