Zucchini Coffee Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment. (5 minutes)

Recipe View 10 mins Grate the zucchini using the large holes of a box grater. You should have about 2 cups packed. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. (10 minutes)

Recipe View 3 mins In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (3 minutes)

Recipe View 5 mins In a large bowl, using an electric mixer, cream together 1 cup (2 sticks) of softened butter and granulated sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Gradually beat in the sour cream, mixing until well combined. (2 minutes)

Recipe View 2 mins Beat in the eggs, one at a time, followed by the vanilla extract. (2 minutes)

Recipe View 1 mins Stir in the squeezed zucchini until evenly distributed. (1 minute)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, folding with a spatula until just combined. Be careful not to overmix. (5 minutes)

Recipe View 2 mins Pour the batter into the prepared baking pan and spread evenly. (2 minutes)

Recipe View 5 mins In a separate small bowl, combine the chopped pecans, brown sugar, and cinnamon. Drizzle with 2 tablespoons of melted butter and stir until the mixture is crumbly. (5 minutes)

Recipe View 1 mins Sprinkle the pecan-cinnamon topping evenly over the cake batter. (1 minute)

Recipe View 40 mins Bake in the preheated oven for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. (35-40 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving. (10 minutes)