Zucchini Coffee Cake Bundt for 12

Instructions:

1. Whisk the flour, brown sugar, and cinnamon in a small bowl. Using a pastry cutter or fork, work the cold cubed butter into the mixture until it forms pea-sized clumps. Set aside in the refrigerator to keep the butter firm.
2. Grate the zucchini using the coarse side of the grater. Place the shreds in a clean kitchen towel and give it one firm, gentle squeeze to remove only the pooling liquid.
3. Sift the flour, baking powder, baking soda, salt, and cinnamon into a medium bowl and whisk to ensure no clumps remain.
4. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract.
5. Mix in the full-fat sour cream until combined.
6. Gradually stir the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
7. Fold in the gently pressed grated zucchini and chopped walnuts.
8. Pour the batter into a greased 10-cup Bundt pan and spread the chilled cinnamon streusel evenly over the top.
9. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire cooling rack.