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.

Nutrition per serving