zucchini coffee cake

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.