Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) unsalted butter, chilled and cubed
  • 2 cups (250g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (115g) vegetable oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (220g) shredded zucchini, lightly pressed
  • 1/2 cup (120g) sour cream

Instructions:

  1. In a small bowl, whisk together the 65g flour, brown sugar, and 2g cinnamon.
  2. Use a fork or pastry cutter to work the chilled butter into the mixture until it forms pea-sized clumps.
  3. Set the streusel aside in the refrigerator to keep the butter cold.
  4. Whisk together 250g flour, baking powder, baking soda, salt, and 8g cinnamon in a medium bowl.
  5. In a large bowl, beat granulated sugar and oil until combined. Add eggs one at a time, followed by the vanilla extract, beating until pale and fluffy.
  6. Stir in the sour cream.
  7. Gradually fold in the dry ingredients using a spatula; stop as soon as no flour streaks remain.
  8. Gently fold in the shredded zucchini until evenly distributed.
  9. Pour batter into a greased 9x9 inch square baking pan, top with the chilled streusel, and bake for 50 minutes.