Ingredients:

  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 cup (65g) all-purpose flour
  • 1 tbsp (8g) ground cinnamon
  • 1/2 cup (60g) chopped pecans
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120g) full-fat sour cream
  • 2 cups (230g) grated zucchini, squeezed dry
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper.
  2. Grate the zucchini using a box grater. Place shreds in a clean kitchen towel and squeeze firmly to remove excess water until it feels like a damp sponge.
  3. Prepare the cinnamon streusel by mixing the cold cubed butter, light brown sugar, 65g flour, 8g cinnamon, and chopped pecans until crumbly.
  4. In a large bowl, cream together softened butter and granulated sugar until pale and fluffy (about 3 minutes).
  5. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
  6. In a separate bowl, whisk together 250g flour, baking powder, baking soda, salt, and 2g cinnamon.
  7. Gradually fold the dry ingredients into the wet mixture until just combined, then fold in the squeezed zucchini shreds.
  8. Spread half of the batter into the prepared pan. Sprinkle half of the cinnamon streusel mixture evenly over the batter.
  9. Spread the remaining batter over the streusel layer and top with the remaining cinnamon streusel.
  10. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.