Zucchini Cake Almond Crumble

zucchini cake almond crumble


zucchini cake with almond crumble

zucchini cake

I think not everybody like Zucchini, to be honest, I don’t like zucchini, as vegetable. But since I tried to make zucchini muffin for breakfast, it’s amazing taste!  I almost didn’t taste the zucchini, and thought to make dessert from it.  Zucchini is vegetable that normally used as savory dish, zucchini as dessert? you should try this recipe. 🙂 This zucchini cake almond crumble is re-post from PhysalisFruit.com

Zucchini Cake Almond Crumble


  • 1 zucchini (200g)
  • 1 egg
  • 80g brown sugar
  • 50ml olive oil
  • 200ml butter milk
  • 200g flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon vanilla powder
  • 1/4 teaspoon salt
  • 1 teaspoon orange zest
  • Topping:
  • 100g ground almond
  • 100g butter
  • 50g sugar
  • 1 teaspoon cinnamon powder


  1. Prepare a bowl, wash and grate the zucchini.
  2. Mix grated zucchini in a bowl with other ingredients (egg, brown sugar, olive oil, butter milk, flour, baking soda, vanilla powder, salt and orange zest).
  3. Prepare another bowl, mix all topping ingredients (ground almond, butter, sugar and cinnamon powder) with your hand or fork.
  4. Prepare square baking tin, grease with butter.
  5. Pour the half of batter, spread the almond's topping (crumble) on top of the batter, repeat again.
  6. Bake 180°C for 30-40 minutes or until the topping turn into brown color /crunchy or check with a toothpick (prink the toothpick into the cake if it's dry already).
  7. Slice dice the cake, ready to serve.

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