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Author Notes: After years of making zucchini muffins, I craved something different when the season started a few weeks ago. Somehow coffee cake came to mind and that's how this recipe was born. It's a nice addition to morning brunch but also brings smiles post dinner, for a dessert with a little less guilt. Bonus: it was also a hit with all the neighborhood kids. —Jennifer Perillo
for the streusel topping
- 4.25 ounces flour
- 4 ounces sugar
- 2 grams kosher salt
- 3 ounces walnut halves, finely chopped
- 3 ounces butter, melted
for the batter
- 10.5 ounces flour
- 4.5 ounces brown sugar, light or dark is fine
- 2 grams baking powder
- 2 grams baking soda
- 2 grams kosher salt
- 1 gram allspice
- Freshly grated zest of 1 lemon
- 12 ounces shredded zucchini, skins on
- 3 large eggs, at room temperature
- 112 milliliters canola oil
- Confectioners' sugar, for dusting (optional)
- Preheat oven to 350ºF. Coat an 8-inch by 12-inch baking pan with cooking spray or butter.
- In a medium bowl, mix all the streusel topping ingredients until it forms a wet, sandy crumble; set aside.
- Whisk the flour, sugar, baking powder, baking soda, salt, allspice and lemon zest together in a large bowl; set aside.
- In a separate small bowl, lightly beat the eggs and canola oil. Pour over flour mixture and stir with a wooden spoon—it will be very stiff, so don't worry. Add the zucchini and fold until mixed well (it will now look more like a thick batter).
- Using a rubber spatula, spread into the prepared baking pan. Evenly sprinkle with the reserved streusel topping. Bake 40 to 45 minutes or until a toothpick inserted comes out clean.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash
- This recipe was entered in the contest for Your Best Summer Squash Recipe
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