Zucchini Crumb Cake

Adapted from my awardwinning zucchini bread recipe this zucchini crumb cake is moist cinnamonspiced and packed with summers bountiful green vegetable. Finished with a buttery brown sugar crumb topping and velvety vanilla icing this cake will have everyone begging for veggies in the morning.
Ingredients
Crumb Topping
12 cup 63g allpurpose flour
12 cup 100g packed light or dark brown sugar
1 teaspoon ground cinnamon
14 cup 4 Tbsp 56g unsalted butter melted
Cake
1 and 12 cups 188g allpurpose flour spooned leveled

1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
1 teaspoon ground cinnamon
14 teaspoon ground nutmeg
12 cup 8 Tbsp 113g unsalted butter melted slightly cooled
13 cup 65g packed light or dark brown sugar
13 cup 65g granulated sugar
1 large egg at room temperature
1 and 12 teaspoons pure vanilla extract
1 cup 130g shredded zucchini no need to blot
optional vanilla icing
Instructions
Preheat oven to 350F 177C. Grease an 8inch or 9inch square or round baking pan springform pan or pie dish or line with parchment paper. Set aside.
Make the crumb topping With a fork mix the flour brown sugar and cinnamon together in a small bowl. Mix in the melted butter. Dont overmix you want the floury crumbles!
Make the cake Whisk the flour baking powder baking soda salt cinnamon and nutmeg together in a large bowl. Whisk the butter brown sugar granulated sugar egg and vanilla extract together in a medium bowl then whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and mix until combined. Batter will be thick. Pourspread into prepared baking pan then sprinkle the crumb topping evenly on top.
Bake for 3538 minutes or until a toothpick inserted in the center of the cake comes out mostly clean with no wet batter. A few moist crumbs are ok! If you find the top of the cake is browning too quickly in the oven loosely cover it with aluminum foil.
Remove the
cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest drizzling with vanilla icing while the cake is still warm!
Cover leftover cake tightly and store in the refrigerator for up to 5 days.