Zucchini Crumble Coffee Cake

Ingredients

• 1/2 cup (63 grams) all-purpose flour
• 1/3 cup old fashioned oats
• 1/2 cup (100 grams) lightly packed light brown sugar
• 1 teaspoon ground cinnamon
• Pinch of kosher salt
• 1/2 cup unsalted butter, at room temperature cut into cubes
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/2 cup unsalted butter, melted
• 2/3 cup (130 grams) light brown sugar lightly packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 heaping cup shredded zucchini

Instructions

1. 1

   Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease a 8 or 9-inch square pan and line with parchment paper. Lightly grease the parchment paper as well.

2. 2

   First make the crumble topping. In a medium bowl toss together flour, oats, sugar, cinnamon and salt. Add the room temperature cubes of butter and use your fingers to break the butter into the cry ingredients, creating a sandy mixture. Set aside.

3. 3

   In a medium bowl whisk together flour, baking powder, baking soda, salt and spices. Set aside.

4. 4

   In a large bowl whisk together melted butter, brown sugar, egg, and vanilla extract. Stir in the shredded zucchini. Fold in the dry ingredients until thoroughly combined.

5. 5

   Pour batter into prepared pan and sprinkle with crumble. Bake for 35-40 minutes, rotating once during baking. Bake until golden around the edges and a toothpick inserted in the center comes out with a few moist crumbs, not wet cake batter.

6. 6

   Remove from the oven and allow two cool for 15 minutes before slicing. Enjoy warm or at room temperature. Cake will last up to 3 days well wrapped at room temperature. It’s really delicious toasted in the oven.