Zucchini Coffee Cake

For the Cake

• 1 ½ Cups flour
• 2 Teaspoons baking powder
• 1 Teaspoon cinnamon
• ½ Teaspoon salt
• ¾ Cup granulated sugar
• ¼ Cup vegetable oil
• 1 large egg
• ½ Cup milk
• 2 Cups shredded zucchini

For the Topping

• ½ Cup packed brown sugar
• 1 Tablespoon all-purpose flour
• 1 Teaspoon cinnamon
• 2 Tablespoons butter, melted

1. 1. Preheat oven to 350°. Spray an 8-inch or 9-inch square pan with cooking spray. Whisk flower, 2 Teaspoons baking powder, ½ Teaspoon salt, and 1 Teaspoon cinnamon together in a medium bowl. Stir sugar, oil, and 1 large egg in a large bowl. Stir in ½ Cup milk. Stir dry ingredients into wet and stir until just combined. Fold in zucchini. Pour into prepared pan. Make the crumb topping: stir together brown sugar, 1 ½ Cups flour, cinnamon, and melted butter. Sprinkle over cake batter. Bake for 40-45 minutes until a toothpick comes out clean.