Zucchini and Cornmeal Crumb Cake

Dessert or morning treat – a go-to cake from Cat Morrow of Legacy Acres.

A favorite at the Miller’s Table Cafe – serve with your favorite tea or coffee, relax and enjoy.


Cornmeal Cake
*Wet Ingredients
1/2 cup flavorless oil
1/2 cup butter, melted
3 eggs
1 3/4 cup raw sugar (like turbinado)
*Dry Ingredients
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups Maine Grains Organic Sifted All-Purpose Flour
1 cup Maine Grains Organic Cornmeal
3 cups shredded zucchini - drained thoroughly
Fruit Filling
1 cup or up to +/- 1 1/2 cups mixed berries
Crumb Topping
1/4 cup Maine Grains Organic Rolled Oats
1/4 cup Maine Grains Organic Cornmeal
1/4 cup Maine Grains Organic Sifted All-Purpose flour
1/2 cup brown sugar
1 tbsp cinnamon
6 tbsp butter - softened
Pinch of sea salt
Nutmeg and/or orange zest - optional


Preheat oven to 350 degrees – a convection oven works great – if you have it

  1. Prep one bundt pan or 2 bread loaf pans – great with butter or oil and a light dust of flour to help prevent sticking
  2. In a large bowl mix all the wet ingredients and zucchini  (but not the fruit) till the eggs and sugar have just blended
  3. In a separate bowl, combine all the dry ingredients and add slowly to the wet till moist and smooth
  4. In a smaller bowl combine all the crumb topping ingredients – mix/clump together till mixed
  5. Pour half the batter into the prepped pan(s), sprinkle the fruit evenly on top of the batter, add the remaining batter – spreading if necessary to cover all the fruit
  6. Sprinkle the crumb topping onto the cake batter 
  7. Bake 1 hour and 15 minutes – or until the cake is done in the middle and golden brown – testing clean with a toothpick or knife inserted


Course: Breakfast, Snack, Dessert


Cat Morrow from  Legacy Acres has many recipes, cooking tips and hints for any occasion.