Pumpkin Zucchini Coffee Cake in 65 Minutes

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x9 inch square baking pan and line with parchment paper.
2. In a small bowl, whisk together 65g flour, 100g brown sugar, and 2g cinnamon. Using a fork or fingers, rub the 57g cold cubed butter into the mixture until pea-sized crumbs form. Set aside in the fridge.
3. In a large bowl, whisk 113g softened butter and 150g granulated sugar until pale and fluffy.
4. Beat in 100g eggs, 5ml vanilla extract, and 120g sour cream until smooth.
5. Stir in 245g pumpkin puree and 170g grated zucchini.
6. In a separate bowl, sift together 250g flour, 5g baking soda, 3g baking powder, 2g salt, 5g cinnamon, 2g ginger, and 1g nutmeg.
7. Gently fold the dry ingredients into the wet mixture using a spatula just until no streaks of flour remain; do not overmix.
8. Spread the batter evenly into the prepared pan.
9. Sprinkle the chilled streusel generously over the top, pressing slightly to adhere.
10. Bake for 35–40 minutes until the top is golden and a toothpick comes out clean.