Ingredients:
The Batter
1 3/4 cups all-purpose flour
1 cup packed light brown sugar
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. kosher salt
1 stick unsalted butter, melted
2 large eggs
1/4 cup milk, 2% preferred
1 1/2 cups shredded zucchini (from 1 medium zucchini)
The Streusel
1/2 cup flour
1/2 cup packed light brown sugar
1 tsp. ground cinnamon
4 tbsp. unsalted butter, melted
Instructions:
Line an 8-inch square baking pan with a parchment paper sling. Grease the parchment and pan with cooking spray.
In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, baking soda, baking powder, and salt.
Mix the melted butter, eggs, and milk into the flour mixture. Stir in the shredded zucchini. Scrape the batter into the prepared pan. Rinse and dry the mixing bowl.
Whisk together the flour, brown sugar, and cinnamon. Use a fork to mix in the melted butter until crumbs form. Sprinkle the streusel over the batter.
Bake the cake until the edges are golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in the pan for 20 minutes before using the parchment paper sling to transfer the cake to a wire rack. Cool completely or serve warm.