Zucchini Coffee Cake

Ingredients

• 1 zucchini (10 ounces) , ends trimmed
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.25 teaspoons salt
• 1 cup butter
• 1 cup sour cream
• 1.5 cups white sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup chopped pecans
• 0.5 cups packed brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter , melted

Instructions

1. 1

   Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with foil and coat with cooking spray.

2. 2

   Using large holes of a box grater, shred zucchini. (You should have 2 cups packed.) Transfer zucchini to a clean kitchen towel. Roll up; squeeze out as much moisture as possible.

3. 3

   Stir together flour, baking powder, and salt in a bowl.

4. 4

   In a large bowl, beat 1 cup softened butter with an electric mixer until light and fluffy.

5. 5

   Gradually beat in sour cream, then white sugar.

6. 6

   Beat in eggs, 1 at a time.

7. 7

   Stir in zucchini and vanilla.

8. 8

   Fold in flour mixture with a spatula, mixing just until incorporated.

9. 9

   Spread batter into prepared pan.

10. 10

    Stir together pecans, brown sugar, and cinnamon in a bowl. Stir in 2 tablespoons melted butter until crumbly.

11. 11

    Sprinkle topper over cake batter.

12. 12

    Bake until a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan 10 minutes before serving.