½ cup plain full fat Greek yogurt or sour cream, at room temperature
2 tsp. vanilla extract
½ tsp. almond extract
1 large or 2 medium zucchini
2 cups all-purpose flour
1 tsp. cinnamon
½ tsp. nutmeg
1 tsp. baking powder
½ tsp. baking soda
1½ cups granulated sugar
Streusel
¾ cup all-purpose flour
⅓ cup brown sugar
1 tsp. cinnamon
4 tbsp. melted butter
Glaze
1 cup powdered sugar
3-4 tbsp. cream
½ tsp. vanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit and spray a springform pan with nonstick cooking spray.
Brown the butter in a small saucepan. To brown butter, melt it over low heat until it turns golden brown. Allow to cool slightly in a large bowl.
Whisk in the eggs into the butter until smooth. Add the yogurt or sour cream, vanilla extract, and almond extract.
Use a box grater or food processor to shred the zucchini and squeeze out the excess liquid with a towel. Add the zucchini to the wet ingredients and mix to combine.
In a separate bowl, whisk together the dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, salt, and sugar. Add the dry ingredients to the wet ingredients and mix until just combined.
For the streusel topping, mix together flour, brown sugar, melted butter, and cinnamon. The consistency will be like wet sand.
Spray a springform pan with nonstick cooking spray and spread the cake batter. Add the streusel topping and bake for 45-55 minutes until the center is set and a toothpick inserted into the center comes out clean.
When the cake is cooled, you can add the vanilla glaze. It's totally optional but it does make for a pretty cake! Whisk together powdered sugar, cream, and vanilla extract and drizzle over the cake.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/zucchini-coffee-cake/