Lemon Zucchini Coffee Cake for 10

Instructions:

1. In a small bowl, combine the flour, brown sugar, and lemon zest for the topping.
2. Cut in the chilled butter using a fork or pastry cutter until the mixture resembles coarse, sandy crumbs. Set aside in the refrigerator.
3. Place the granulated sugar and lemon zest in a large bowl. Use fingertips to rub the zest into the sugar until fragrant and slightly damp.
4. Stir the flour, baking powder, baking soda, and salt into the lemon-sugar mixture.
5. In a separate jug or bowl, whisk together the vegetable oil, eggs, vanilla, and lemon juice until smooth.
6. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined, ensuring no dry flour streaks remain.
7. Gently fold in the shredded zucchini until evenly distributed.
8. Preheat oven to 350°F (175°C). Grease a 9x9 inch square baking pan and line with parchment paper.
9. Spread the batter evenly into the pan and top with the prepared streusel crumbs.
10. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
11. Whisk powdered sugar and lemon juice together to create a glaze; drizzle over the cooled cake.