Ingredients:

  • 1/2 cup (100g) unsalted butter, chilled and cubed
  • 1 cup (200g) light brown sugar, packed
  • 1 cup (125g) all-purpose flour
  • 2 tsp (10g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240g) full-fat sour cream
  • 2 cups (230g) grated zucchini, lightly squeezed
  • 1/2 cup (60g) chopped walnuts or pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, or use a baking spray with flour.
  2. Grate the zucchini using the fine side of a box grater. Place shreds in a clean kitchen towel or paper towels and gently press out excess liquid without wringing it bone-dry.
  3. Prepare the cinnamon streusel by combining chilled cubed butter, brown sugar, 125g flour, 10g cinnamon, and 1.5g salt until crumbly.
  4. Whisk together the cake dry ingredients: 375g flour, baking soda, baking powder, 8g cinnamon, and 3g salt.
  5. Cream together the softened butter and granulated sugar until light and fluffy; beat in eggs and vanilla extract.
  6. Mix in the sour cream, then alternately add the dry ingredients and the squeezed grated zucchini until just combined.
  7. Fold in the optional chopped walnuts or pecans.
  8. Pour batter into the prepared Bundt pan and sprinkle the cinnamon streusel evenly over the top.
  9. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Cool on a wire rack.