Ingredients:

  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 cup (55g) unsalted butter, cold and cubed
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (1g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30g) sour cream
  • 1 cup (120g) zucchini, grated

Instructions:

  1. In a small bowl, whisk together the flour, brown sugar, and cinnamon. Use a pastry cutter or fork to work the cold cubed butter into the mixture until it forms pea-sized crumbs. Set aside in the refrigerator.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract and sour cream.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  6. Gently fold in the grated zucchini using a spatula.
  7. Spread the batter evenly into a greased and parchment-lined 9-inch square baking pan.
  8. Spoon the chilled streusel evenly over the top, pressing very lightly.
  9. Bake at 350°F (175°C) for 32-38 minutes until a toothpick inserted into the center comes out with just a few moist crumbs and the top is golden brown.