serves 10 to 12
For the streusel topping
1 cup/4.25 ounce flour
1/2 cup/4 ounces sugar
1/2 teaspoon/2 grams kosher salt
3 ounces walnut halves, finely chopped
6 tablespoons/3 ounces butter, melted
For the batter
2 1/2 cups/10.5 ounces flour
1 cup/4.5 ounces brown sugar
1 teaspoon/2 grams baking powder
1/2 teaspoon/2 grams baking soda
1/2 teaspoon/2 grams kosher salt
1/4 teaspoon/1 gram allspice
Freshly grated zest of 1 lemon
3 cups/12 ounces shredded zucchini (skins on)
3 large eggs
1/2 cup/112 ml canola oil
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.