Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1 tbsp (8g) ground cinnamon
  • 4 tbsp (57g) cold unsalted butter, cubed
  • 2 cups (225g) grated zucchini, squeezed dry
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (4g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120g) full-fat sour cream
  • 2 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 2 tsp (10ml) pure vanilla extract
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Grate the zucchini using the medium holes of a box grater. Place the shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove excess water. Measure out exactly 2 cups (225g) of the squeezed zucchini.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, beat the eggs, sour cream, melted butter, and vanilla until smooth.
  4. Fold the dry ingredients into the wet ingredients using a spatula until just combined.
  5. Gently stir in the squeezed zucchini until evenly distributed.
  6. Preheat your oven to 350°F (175°C) and grease a 9x9 inch square baking pan.
  7. Pour the batter into the pan and smooth the top.
  8. In a small bowl, combine the streusel ingredients (flour, brown sugar, cinnamon, cold butter), using a fork to cut the cold butter into the flour mixture until pea-sized crumbs form.
  9. Sprinkle the crumbs evenly across the surface of the batter.
  10. Bake for 45 minutes.